Tokyo After 5 - April 28, Evening

This evening we were signed up for a tour called "Tokyo After 5" through Urban Adventures. We arrived at the meeting point in a drizzle. Our guide turned out to be Ikumi from our tour two days ago. There was also another couple from the tour two days ago. (And they had also been on the ship with us and on the Mount Fuji tour, though not on the same bus.)

Businesses under the railroad tracks

Our tour started in an area called Yurakucho, near the Tokyo Station. We walked under a trestle to meet our guide and passed from old Tokyo to a large, almost sterile, plaza with modern stores and restaurants. However, that was not our destination. We walked down a lane parallel to, but below, the elevated railroad tracks.

This was not a glitzy upscale area, but it was all the more interesting. There were narrow passages between the little establishments under the tracks. It was quite colorful and fascinating. Many of the restaurants and cafes were tiny, with only 6 or 8 seats.

In the world under the tracks

When the lantern is lit, the restaurant is open

Simple food

Simple seating

Lively and cheerful

He just threw another shrimp on the barbie

So much atmosphere in this area

As we emerged from the warren of establishments beneath the tracks, we walked alongside the substructure of the tracks where small business were tucked away under the olden arches.

This is a popular sushi place that specializes in tuna

Our first stop was a yakitori place. The smell of the grilling chicken was mouth-watering. It didn't disappoint. 

My appetizer appeared the minute we sat down. It was similar to cole slaw.

Various kinds of delicious yakitori

Ginkgo nuts, shiitake mushrooms, tofu

Hearts and gizzards. Really? Do I have to eat it?

After a satisfying meal, a short walk brought us to the Ginza.


Our next stop would be dessert. Ikumi explained that the bakery was so popular it usually sold out early and she wanted us to get there before that happened.

 
 
Most of the desserts were not easily identifiable, other than as desserts. A lot of them were flavored with green tea.

We took the subway to the next restaurant. 

Commuters commuting in the subway at around 7 pm on the beginning of a long weekend/holiday week.

Our destination was Tsukishima, a man-made island, and our mission was to eat monjayaki, or monja, a dish that can only be had in Tsukishima. The restaurant offered about 8 different versions of monja. Our table chose curry. It was really good.

We arrived at Warashibe and put our stuff in this box under the seat so it wouldn't absorb the food odors.

We watched this guy cooking his own food on the teppan grill and taking his tie off to get comfortable (and possibly to protect it from splatters).

The first step: Ikumi showed us how to cook it. Later we all took turns.

Batter and other ingredients are added

The verdict: Delicious!

For dessert we were served something very similar to a crepe, with green tea ice cream.

Always the wet washcloth. Such a nice custom.

One of the owners of Warashibe

Saying goodbye to Ikumi and clutching my subway map

A map is essential if you are going to navigate Tokyo's complex subway system. Even the locals have to look at the map when they are going somewhere unfamiliar.