26/4/2025 Neko
The dashimaki tamago trembles delicately in my chopsticks, as if it might collapse at any moment. When I gently cut into it, it gives way without resistance. Beside it, a daikon radish, soaked in amber-hued broth, glows quietly on my plate of oden.
From the dish placed in front of me, rising steam carries a mouthwatering aroma that wraps around me like a warm blanket.
Oden and sake, blended with dashi.
It was a cold winter night, after I had finally wrapped up a big project. I found myself with a little pocket of time and decided to treat myself—to take care of myself—and headed to Kikurage, a standing Chinese bar in Fujimigaoka.
The menu ranges from classic dishes like various kinds of boiled dumplings and mapo tofu to playful ones like spring rolls filled with prosciutto and cheese. A little familiar, a little unexpected.
There are many reasons I like Kikurage, but the most important one is simple: it’s a place where I can spend delicious time.
It’s a January night, and the entrance door is fogged up with condensation—a sure sign of the warmth waiting inside.
The food at Kikurage doesn’t just look delicious—it is delicious.
The man in a hat sitting next to me was having a vibrant, deep-red plate of mapo tofu. It looked amazing. He caught me eyeing it and chuckled, “I can tell you want a bite. Want some?”
He shared it with me—an unexpectedly generous gesture. The numbing fragrance of hua jiao, the heat of the chili, and the rising wave of umami warmed me from the inside out.
That’s one of the charms of a standing bar—the closeness between strangers. If you want to talk, you can. If you want to be alone, that’s fine too.
This was our first time meeting, but we shared a toast, ate the same dish, and passed a little time together without pressure. It was easy. Comfortable.
Tonight, I saw another man beside me enjoying a cup of sake mixed with oden broth—it looked too good to resist. I ordered the same, along with some oden and dashimaki tamago. We exchanged a few words as we raised our glasses.
As I bit into the oden, its broth and the flavor of the ingredients flowed into my mouth like spring water, and I could feel my body respond—every cell humming with joy.
When the chef asked from behind the counter, “How’s the egg?”
I couldn’t help but smile and say, “I’m glad to be alive.”
The man next to me burst out laughing, warm and amused. We chatted a little more and toasted again.
Talking with the chef. Talking with fellow customers. Sharing good food, good words, and good time. Smiles come naturally here.
Sharing a delicious meal with someone.
Spending delicious time together.
It’s undeniable—such moments make people happy.
Kikurage is one of those ports I return to.
A place that feels like home when I need it.
Even if it’s your first time, you’ll find delicious time waiting for you. I hope you’ll stop by.