Takahashi's Sake Manju
Once you try it, you'll never forget the rich aroma of sake manju.
Since its founding in 1985, the shop has been dedicated to "sake manju." The soft and chewy dough is wrapped around smooth and refined koshian bean paste. With one bite, the subtle aroma of sake fills your mouth.
"We ferment the dough, which is made with rice koji and fresh yeast, overnight, and then steam it the next morning while it rests on a wooden shelf called a 'muro'. Finally, we hand-wrap each one in smooth bean paste made with Hokkaido red beans. They finish steaming around 9:30, so they're still piping hot when we open at 10," says third-generation owner Yokota Tomoko. They have many loyal fans, and are often sold out by advance order. We also recommend dipping them in batter and frying them as tempura. Each one costs 130 yen.
Once steamed, wrap in plastic wrap while still hot to lock in the flavor. 
Although it's called sake manju, it doesn't contain any sake. Because it contains no preservatives, it has a shelf life of three days, but if frozen it can last for about a month. It's also delicious when thawed naturally and eaten a little cold. 
At the time of the interview, even though it was a weekday, they were sold out by 11am. Reservations are accepted by phone from 8am, and they sometimes receive orders for more than 100 at a time (orders can be made from just one). The shop is a four-minute walk from Ogikubo Station.
Sushi Red Vinegar Takayama
A relaxing time to savor the profound depths of Edomae sushi
Sushi Akasu Takayama is scheduled to open in June 2025. Guests can enjoy authentic Edomae sushi in a high-ceilinged, open space. Manager Nobuyuki Iguchi personally visits Toyosu Market to select the finest seasonal seafood. The sushi rice is made with red vinegar from Kisaichi Brewery, which has a history of over 100 years. The rich, mellow flavor of the vinegar, made from sake lees aged for a long time, brings out the umami of the toppings.
There are two menus: the "Omakase Course" (13,000 yen) and the "Takayama Course" (22,000 yen). Starting with beautiful appetizers, the course continues with nigiri and sashimi made with seasonal seafood. Whichever course you choose, the first nigiri is medium-fatty tuna. "Mid-fatty tuna, with its rich umami flavor, is the perfect dish to enjoy when you're hungry," says Iguchi. Conversation with Iguchi, who has a gentle personality, is pleasant, and once you've visited, you'll want to return.
In addition to the counter with eight seats, there are two tables that seat four. Mr. Iguchi is a veteran with over 30 years of experience. 
In addition to draft beer, shochu, sake, and wine, they also offer non-alcoholic drinks. When drinking sake, you can choose your favorite sake cup. 
The 8-inch (top left) sushi rolls feature the texture and flavor of the ingredients, such as octopus marinated in koji, surf clams with vinegar and miso, and boiled komatsuna and whitebait. The sanma (top center) is grilled with the bones carefully removed. The shrimp and mushroom thick sauce (top right) has a firm texture and is permeated with a gentle broth.
Suginami Animation Museum
Experience the behind-the-scenes of anime production in the birthplace of anime
Suginami Ward is known as the "city of anime," boasting the largest number of anime production companies in Japan. The Suginami Animation Museum is the only museum in Japan where you can learn about the history and production process of anime. The honorary director is Shinichi Suzuki, an animator known for his role as Koike in "Obake no Q-taro."
Inside the museum, there is a wall-to-wall history timeline, a recreated production desk exhibit with animation directors and art directors, a dubbing experience, a hand-drawn animation production corner, and more, all packed into one floor. There is also a theater and library, making it a valuable space where you can immerse yourself in anime all day long.
Experience the basics of animation production, "tracing." The process of drawing, changing the movement one frame at a time, is painstaking, like drawing a flip book. The finished illustration is then "frame-by-frame" shot with a special camera to complete an original animation. 
The production desk of Yoshiyuki Tomino, animation director of Mobile Suit Gundam. All of the documents and stationery here are his personal belongings. 
The central pillar is lined with the signatures of manga artists and animators who have visited the museum.
tomato
European-style curry that recreates the unforgettable taste of his training days
Tomato is a restaurant specializing in European-style curry and stew. Owner Kiyoshi Omino trained at a restaurant in Osaka before going independent. He says that his classic Wagyu Beef Java Curry was inspired by the staff curry he made during his training days.
"The head chef at the time would make curry for me once a month. It had just the right balance of spiciness and sweetness, and was so delicious I still remember it to this day. I went through a lot of trial and error to achieve that same taste."
This curry, which is filled with chunks of tender, domestically raised Japanese Black beef, is made with 36 kinds of whole spices and herbs. The rich flavor is layered with the heat of the spices, followed by a gentle sweetness. The gorgeous aroma of the spices that fills your nose is also very pleasant.
The rice is koshihikari. The set is accompanied by fukujinzuke pickles and marinated onions. The silver curry plate was custom-made by a workshop in Tsubame-Sanjo, Niigata Prefecture. Wagyu Beef Java Curry 2,900 yen 
The spices they use are lined up on the counter inside the restaurant. "The most important thing is that it's healthy for the body. I want customers to know what ingredients we use," says Omino. The origin of the meat and how the rice is cooked are also written in detail on the wall inside the restaurant. 
The landmark is a sign with a cute bright red tomato on it, designed by Komino.
Pizzeria Trattoria Da Okapito
Enjoy the essence of Neapolitan pizza in the heart of Ogikubo
This restaurant serves Neapolitan pizza and traditional Italian cuisine, run by a chef who placed third in the Neapolitan Pizza World Championships in 2019. The menu changes daily to use seasonal ingredients from around the country, but the highlight of the restaurant is the Margherita Burrata.
The dough, made with only flour, yeast, salt, and water, is rolled out, topped with tomato sauce and ingredients, and then placed in the store's wood-fired oven. It is baked in one go at a high temperature of 400-450 degrees. You can't help but be captivated by the light and beautiful process. In the center is a "genuine" fresh burrata that arrived just a few hours ago from Naples. Its rich and refreshing flavor, combined with the acidity of the tomatoes and the bitterness of the arugula, gives you a real Italian feel.
The aroma of arugula is appetizing, and the burrata cheese spills out when you cut into it. You'll want to savor every last bit. 
The pizza dough is completed in no time at a speed that is too fast to see. 
Pizzas are baked in a wood-fired oven right in front of the counter seats.
