Nikomi (beef stew) and a large bowl of white rice at "Kappa" in Komazawa. According to the website of "Komazawa Kappa," they are open all day from 12:00 to 20:00. I went there after 4:00 p.m., wondering if they were open, but they were. It was just me in the restaurant. Before I could get a seat at the counter, the stew was served to me. As I sat on the chair, I told them I wanted a large bowl of rice, and as soon as I was seated, a large bowl of rice was placed on the table. The stew was smaller than I expected, but the rice was much bigger than I expected. I took a bite and was surprised to find that the stew was salty with almost no sweetness. I was surprised, "A restaurant that serves this stew doesn't serve sake?" It's a strange business. Stewed beef. I guess it's the offcuts of beef. This is what you get when you ask for “Gyu-Suji”(beef sinew) in Tokyo, and stew it in miso and soy sauce. I ate the part that was rising from the bowl of rice with the stew, and when the surface of the rice became flat, I poured the stew all over it and ate all the beef rice in one go. The pickles were also good, simple pickled cucumbers. It's great that Kappa is open all day long when I have to finish my morning errands around 3:30 pm. I'll be back. 駒沢「かっぱ」で、煮込みと白飯大。 「駒沢かっぱ」のホームページ見ると、どう読んでも12時から20時までの通し営業。 16時すぎ、「やってるのか？」と訝りながら行ってみたら営業中だった。 店内僕だけ。 カウンター座席に着く前に、煮込みが供され、椅子に座りながら、「大盛で」と告げると、着席した途端に、大盛の飯が置かれた。 煮込みは思ったより少なかったけど、飯の大盛は想像よりずっと大盛。 一口食べてびっくり、甘みの殆どない塩っぱい煮込み。「この煮込み出す店で、酒がないの？！」と驚く。不思議な商売だ。 牛肉の煮込み。牛の端肉ってことだろうなあ。東京で「牛すじ肉」と頼むと出てくような肉を味噌醤油で煮込みまくるとこんな感じになりそう。 飯茶碗から盛り上がってる部分は、煮込みを惣菜に飯を食い、飯の表面が平らかになったところで、煮込みをビチャっとかけて牛めしにして掻き込んだ。かなり脂が強い。 漬物もシンプルなキュウリ漬けで美味かったなあ。 朝からの用事が、15時半ごろ終わる日常に、「かっぱ」が通し営業でやっててくれるのはありがたい。 また来よう。 #煮込み #牛煮込み #かっぱ #駒沢 #駒沢かっぱ #駒沢かっぱの煮込み #stew #beef #stewedbeef #beefstew #tokyo #japan #japanesefood (かっぱ) https://www.instagram.com/p/CS_cBN2lD2_/?utm_medium=tumblr
