It's such a simple dish, why would any restaurant serve it? Some restaurants use eggs that come from brand name chickens, eggs that would cost a fortune if you bought a carton of them. One izakaya that I visited recently had a kyukyoku (ultimate) TKG on their menu (480 yen). What made it a little more unique was that it was topped with gyu toro flakes, or beef flakes. These flakes, a couple of years ago, was all the talk for a short period of time. It's expensive, costing up to 2500 yen for just 200g, but it's not really something you can make yourself at home. It's almost like a prociutto version of fatty beef that's been shredded into small pieces. You keep it in the freezer and scoop out portions when you want to use it.
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The Ultimate TKG |
With a generous amount of beef flakes, the umami from the beef fat is not lost! It goes really well in TKG adding a depth of flavour to the raw egg.
This izakaya called Hakken Sakaba seems to specialize in charcoal-grilled yakitori (chicken skewers), with several cuts of the chicken available for order by skewer. They have a large menu overall with items that go hand-in-hand with a beer or drink.
One side of the food menu |
The drink menu |
This chain restaurant recently changed their name and so perhaps their menu changed as well. It seems to have changed for the better. Affordable, casual, with lots of variety, it's a good place to 'kick off your shoes' after a hard day at work.
Area: across the street from Honjin Station (Higashiyama Line), 本陣駅(東山線)
Restaurant: Hakken Sakaba ハッケン酒場
Website and Map: www.marche.co.jp/shop_search/shop_intro.html?shopNo=2388
Hours: 5pm-2am, open everyday
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