Yamamotoyama in Nihonbashi 日本橋の山本山

While working at Takashimaya in the historical Nihonbashi district of Tokyo I passed Yamamotoyama everyday on my way to work. The tea shop has a rich history dating back 310 years to 1690. That is older than the United States of America. I am always amazed when I see shops that have been operating for that long in Japan.

My favorite item at Yamamotoyama is their kukicha. It is tea that is made from the stems and twigs of the tea bush. We drink it hot in the winter, and in the heat of the summer, right now, we steep it in cold water and then strain it and put it in the fridge. It is a refreshing drink.

Yamamotoyama is not only a shop that sells tea and nori, but there are two cafes in the shops as well. In the front of the shop you can have some simple sweets and tea under red paper umbrellas. In the back of the shop are tables and chairs for tea and wagashi or sembei. The photo here is an order of both the wagashi and the sembei.

Yamamotoyama 山本山
Chuo-ku, Nihonbashi 2-5-2
03-3281-0010
10:00 – 18:00, no holidays
www.yamamotoyama.co.jp/main.html (Japanese)
www.yamamotoyama-usa.com/ (English for USA site)

Tamai Anago in Nihonbashi 日本橋の玉ゐ あなご

Tamai 玉ゐ
Chuo-ku, Nihonbashi 2-9-9
03-3272-3227
Monday – Friday 11:00 – 14:00, 17:00 – 21:00
Weekend and holidays 11:30 – 15:00, 16:30 – 20:00
http://anago-tamai.com/ (Japanese)

Tamai, a small shop in the back streets behind Takashimaya, marked with a large blue and white kite-like banner, specializes in anago (salt water eels). The building itself has a lot of history and the interior reflects that with its simplicity. Fans of unagi, the freshwater eel, will also be keen on anago, it is tender and a bit more delicate and fatter as it lived in the cool waters of the ocean. It is served, like unagi, in a lacquer box over hot rice. Select from simmered (soft and tender) or grilled with a sweet sauce. Upgrade your order with a hone chazuke, a small bowl of rice topped with the fried bones of the anago topped with hot tea.