If you’re in the mood for Chinese-style dumplings (gyoza), Harajuku Gyoza Lou (原宿餃子楼) in Harajuku is the place for you. It’s good, cheap, and located just off of the intersection of Meiji Dori and the main boulevard (Route 413) that cuts through Omotesando.
Last week, I took another trip to 246 Common in Omotesando, where I had a gorgeous bowl of Okinawan stewed pork belly (rafute) served over rice. There were two pieces of pork — the meat on one piece was well-marbled with fat, while the other looked like a tea sandwich featuring a couple of layers of meat sandwiched between fat. A lot of folks will probably be turned off by the fattiness, but if you don’t have a problem with it, you’ll be richly rewarded with some amazing tasting pork. Two thumbs up!
Tonkatsu. Pork cutlet covered with Japanese-style bread crumbs (panko) and deep fried. It sounds so simple and straightforward that I have to wonder: how different could tonkatsu be from restaurant to restaurant? How do chefs distinguish theirs from the others? These are the questions I explored during my recent trips to two tonkatsu restaurants in the Tokyo area.