The seafood were skewered and grilled. We had scallops, octopus, tuna, sea bass and salmon. Each was Y150-210. The shishito peppers on the left were especially good.
Skewered deep fried quail eggs. These were also delicious.
At the end of the meal, we were given clams in broth.
At the restaurant, we sat at a bar and learned about Hoppy. It is a beer-flavored almost non-alcoholic drink (0.8% alcohol) that is popular in Tokyo. Add the Hoppy to Shochu (Japanese distilled drink) and it is a cheap way to get drunk.
The Hoppy and shochu should be chilled, along with the glasses. Five parts Hoppy should be added to one part shochu. Put the shochu in the glass and add Hoppy vigorously so that the drink foams without stirring. No ice.
At a bar, the Hoppy is called a soto and the shochu "naka," or just ask for a Hoppy set. If another Hoppy is needed, ask for "another soto."
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