Kurage: Delightful Seafood Izakaya In Shinjuku's Kabukicho [PR]
Kurage is the kind of quaint seafood izakaya that we really love. They serve excellent quality foods but everything is fairly priced. You must try their seafood, slowly grilled over a charcoal fire! The course we tried also included sashimi, wagyu beef, and anago tempura, just to name a few things.
We went to try it out so keep reading if you'd like to know more about how our experience was and all the delicious foods that we had.
You'll find Kurage in the heart of Shinjuku's Kabukicho entertainment district. It's just a stone's throw away from the famous Robot Restaurant you might have heard about.
Courses with lots of variety
We tried the 'Yokubari Course,' which is the most decadent course at ¥7,000. It may seem a bit expensive but considering all the quality items you get, it's of excellent value. Also, note that there is free-flowing alcohol for two hours included in the course!
Yokubari Course details
・Sashimi platter (3 kinds)
・Wagyu beef sirloin
・Grilled or boiled fish (the fish can be upgraded to a kinmedai for an extra ¥1,500)
・Seafood chazuke (a rice soup dish)
We did order the beautiful kinmedai that caught our eye for an extra ¥1,500. The slow grilling took about 40-minutes. You can occasionally see some smoke rising from behind the counter because most of the foods here are cooked in this delicious 'sumibiyaki' style (charcoal-grilled).
This was one of the best items also because it comes with its own small burner on which you cook the meat yourself. Only a minute or so on each side is enough to bring this wagyu to its perfect degree of doneness. The wagyu was delicious as is, just lightly salted, but for a different twist, you can add some wasabi on it to give a sharp spicy herbal taste.
Sake and Other Drinks
But if you want to try something really unusual, we recommend that you try the 'kotsuzake,' which literally translates to bone sake (this one has to be ordered as an extra). It's made by first grilling the bones of 'tai' (sea bream) before cutting them into pieces and adding them to a pot of hot sake. The result is very interesting and surprisingly good; you get the flowery fragrance of the sake combined with the savory, smokey umami of the grilled fish bones.
This is really a great spot in central Tokyo. Give it a try if you have the chance!
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