Sake Gumi
Since Japan is very close to Korea, the Korean food is leaps and bounds better than anything in the States. The ingredients are close to Japanese food as well, so that alone guarantees better Korean cuisine. Although in comparison to the food I actually ate last summer in Seoul, I can attest that the Korean food in Japan is less spicy than the real stuff.

Anyway, about once a week, I eat lunch at Ginza Kankoku Shokudou "Duoungdeji" (the spelling is probably wrong since I'm guessing from how it's written in Japanese). And I go there for the number 6. Always the number 6: Hiyashi Bibinmen or Spicy cold noodles (pictured). For 850yen (about $7), about the cheapest lunch you can get in Ginza, you get a great, big, silver bowl full of bright, red noodles and soup with beef and daikon (radish) pieces. Topped with daikon, cucumbers and half an egg, these noodles are genius. Just the right spiciness and tang, I would rate this among one of the best meals I've had in the world. It's got life.


  • maybe not new news to you, but i just only recently found out that those chili peppers used in so much of korean food was actually introduced to the cuisine by the japanese in the 17th century! the chili to keep you warm on those cold korean winters…

    ayagwa on

  • we are so going there next time I land my jet on omotesando dori

    - Anders

    Anonymous on

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