September 10, 2013
The Tokachi plain in Hokkaido is Japan’s richest agricultural region. Its produce and cuisine are featured at Restaurant Tokachi-ya, located in Corridor-gai along the Western border of Ginza, beneath Tokyo Metropolitan Expressway, where there are many restaurants.
Toshio, Kent, Linda and I went to Tokachi-ya for dinner on April 3, 2013.
We were seated at the table in the back with a good view of the dining room.
Toshio and Kent read the menu, chatted with the headwaiter and did the ordering.
Magnums of the house sake were carried around and empty glasses were filled to overflowing. One could drink from the saucer as needed.
A bowl of appetizers with a pork paté, a leafy green vegetable and a potato terrine underneath started things off. These are all Hokkaido products.
The terrine underneath:
We then had hot gobo, or burdock root, fritters with a good, spicy batter.
The fish course was a large, grilled Atka Mackerel, from the northern Pacific, cut into four pieces and served with grated daikon.
This was very good, particularly the crisp skin underneath.
Boiled asparagus with mayonnaise.
Sautéed beef fillet and seasonal vegetables with horseradish and soy sauce.
This was cooked just the way I like it. The beef was lean, not at all like wagyu; I guess it was grass fed. Hokkaido is a major beef producer.
Hokkaido potatoes and raclette cheese, a specialty of Tokachi-ya. Hokkaido is also a dairy producer and so cheese is part of its cuisine, unlike the rest of Japan.
Chicken with shiitakes, focaccia and raclette.
Nice. Even though there are European references here, the dish seemed Japanese to me.
We had eaten enough and did not order a dessert.
We had a good time in a convivial ambience. The cuisine featured quality ingredients well prepared, particularly the grilling. There was just the right amount of saucing. Thank you, Toshio, for bringing us to Tokachi-ya.
Ginza 6-2 Corridor-gai, Chuo-ku, 104-0061 Tokyo