another? Nope. Not good. This is the last one. Boo-yah! Good, I'm glad we could all agree on that. Back to work.
Chalk up another one, Jimmy, another of Tokyo's best i-zaka-ya's gone under the bridge. While it's only been open for a while, and resides in humble premises in a shabby corridor across from Meguro's west exit, Ta has got itself ranked among Tokyo's top in the genre.
summer kappo classics, but the toughness of the eel skin and the size of some remaining bone fragments showed limits in the technique.
Hato Masamune is getting the best of me. But let me present this as further evidence - it's an 'experimental' bottling from Hakuin Masamune. They brewed this 'old fashioned', they say, meaning they put a lot less water in after making the moromi mashi (if I understand all this stuff correctly. And who cares if I don't?). In practice, this means it comes out tasting like kimoto or yamahai, in any case thick and full of umami. And deliciousness.
And the retrospect is what it's all about.