"Feast and bite" that satisfies your stomach with the commitment materials and cooking method / Yoyogi · Tomon

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To commemorate the 10th anniversary of the opening of the "vegetable-eating curry camp" that holds the head office in Yoyogi, Tenjiku specialty shop opened in 2017, "Tonchin (feasting eating vegetables eating vegetables)".

Taku Sato, the owner, taught me that "Curry and Torpu were originally familiar feasts for me" for me.

"Miso soup is made with a small saucepan, but in my home I had a sense of feast for myself and curry in a large saucepan so it was a feeling for me.In addition, when I was a student, There was also a sense of specialness to eat with Tsuyu juice set meal.This is not a feast of the meaning of luxury, but a feast that means that the feelings will rise. "Gachito" thought that it would like to be such a store "

Actually, "coarse ground Keema curry pork soup" served as "gift" is also a menu served with "Camp."
"Camp. Even though it was a popular menu for our customers, it is quite tough to make a broth for this dish. As the popularity comes out, the kitchen becomes more serious It was limited to a dish.When the idea of ​​restoring curry and soup comes out in the tenth anniversary of Camp., It is boring only because it is boring, but please make it for each shop.But the curry and tongue specialty store, In truly it was that the edge would be too standing (laugh), I came across to the specialty shop of juice. "

Onion sake, carrots, radish, potatoes, sweet potatoes, eggplants, aphrodisiacs, plenty of konjaks and vegetables are served with a white miso tailoring "Nishinyo Miso's feasting broth" (840 yen) finished with Saisakyo miso. In addition, spareribs and three leaves burned with charcoal fire are on board.

When order comes in, cooking begins one by one in this small pan. First of all, from steaming vegetables fried in sesame oil.
"Because most of ingredients are root vegetables, fire is not easy to pass, so let's stand by with the steaming process finishing the steaming process that softens and tastes the taste of the vegetables, then deep-fried with sesame oil and vegetables Stir the core temperature and give it a flavor while making it crisp.After steadily cutting the oil, stir-fry in Nagano's front gate Miso sagar which is the base of the taste, after having finished sipping out with soup, for flavoring Add Shinshu miso of Shinshu, it is a point to stop immediately before boiling so that the flavor will not fly "

Using the cooking process of steaming, frying, baking and simmering, we will pull out the taste of vegetables at once. Mr. Sato said that it is a method of making cooked dishes with Japanese food.
"I think that ordinary soup stock is to be boiled in large quantities beforehand using vegetables and meat cut finely, but because we are" feast-bunch juice ", I wanted to use vegetable vegetables. Even if it is good at the beginning, at the end, the taste is excessively smeared or collapsed.In order to always serve in delicious condition, it takes time and effort, but it is best to make it one by one at a time "

Slippery and slippery tofu is also made in the store several times a day.

And this sparerib is amazingly soft, and the taste seeps firmly.

"Actually, our soup is frying spare ribs with spices, boiled together with the edge part of root vegetables, we have that meat on sauce."

When you place an order, you cook with charcoal fire. This one's labor will produce a good chewiness for spare ribs. By the way it is possible to double spare ribs with plus 300 yen.

Here is a set meal (+ 100 yen) with rice and pickles on "BLT Tenpu" (890 yen) joined the menu from July.

Waste of Western style taste with B = bacon, L = lettuce, T = petit tomato. The base of the taste is Shinshu Miso, but by adding a delicious lettuce and bacon umami, it is also a western soup, it is also a Western style soup. In addition, the acidity of tomato makes her mouth refreshing.

"The definition of our broth is that it contains a lot of root vegetables, and that you are using miso and pork, so it will be western style broth with Shinshu miso + bacon. (Laugh) In addition, The ground meat used in KEEMAS curry is also pig only.It uses pepper paste in 'Feast of broth of red peppers miso', but it is starting from the place that it is Korean miso 」'

At the end, Mr. Sato's pride "Feast of the Edo sweet potato broth" (840 yen). Edo miso is a traditional miso like traditional miso that took a good point of the elegant sweetness of Nishikyo Miso with Hatchobo miso and it is a dish that comes into the class of luxury goods when you buy it at a department store. In "Gotcha", it seems that they are purchasing from "Nyuno's" Umamata Miso ".

The taste of vegetables is soaked in a firm rich, one that you want to eat with rice. It is exactly "Taste of Feast" Tonkuji. Spare ribs with plenty of vegetables and fantastic food. I became full of my belly.

Yoyogi is a city where students, salaried workers, artists and various people go and go. Men's customers come in one after another, but customers, such as a single woman, a group of mixed men and women, are exactly different. Among them, it seems that it is very popular because there are few "Japanese restaurants" that you can eat easily within 1000 yen that women can easily enter. Moreover, cute interior with woody which is perfect for the concept of the store called "stall of outdoor rock festival" makes women easy to enter. In the coming season, it is warm and full of vegetables. I'd like you to taste the mushrooms that you can only eat at 'Gokon'.

Chestnut (feast soup eating vegetables)
〇住所：渋谷区代々木1-33-2　
〇電話：03-6883-9181
○ Business: 11: 30 ~ 24: 00 (Lunch time available)
〇 Closed: No rest

Rie Ohba

I love to eat deliciously and deliciously. If I hear the information of attractive shops, I will fly around Tokyo and go around. My longing is going abroad to eat delicious food.