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| Underneath the tracks at the Hibiya station is some of the best seafood in Tokyo |
Japan for me and many travelers is synonymous with seafood, Sushi and Sashimi, I expected that the entire time here we would be able to have the
freshest and best seafood around. After a morning tour of the
Tsukiji Fish Wholesale market we convened for dinner at Andy's restaurant: Shin Hinomoto.
http://www.andysfish.com/Shin-Hinomoto
If you are not paying attention you might easily miss it. not much to see from the outside what hides within is seafood seekers Shangri-La.
On approach we would not have guessed that the food that followed would be so great (we knew as we picked out the fish that morning with Andy). The only clear guidance for the
Gaijin is the the
Akachōchin lantern out front with the sans serif "Andy's" on it.
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| The Family right after seating, before the mountains of food arrive |
Inside of Andy's is surprisingly large. He seats his patrons on two levels with large communal tables that appear to regularly shift to accommodate larger or smaller parties. We took up a complete corner section for our party of nine.
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| Inside the first level of Andy's |
During our tour of the Tsukiji Fish Market Andy had noted that his capacity is upto 190 diners a night. I am not sure if that is for multiple seating times or a all at once, but in either case the place was hopping. Japanese and Ex-pats alike packed the place and kept it buzzing with activity, voices, and smoke (yes it takes us a while to get used to the fact that smoking in restaurants is not only legal, but "de rigueur".
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| "Da cwab is cwawling out of my mowf." |
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| That is one WHOLE KING CRAB just for us..... Challenge Accepted! |
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| Tiny little sand crabs fried whole and served lightly salted |
If there is any truth the (alleged) Japanese proverb that your life is extended 75 days for every new food you taste, then we really extended our lives that evening. The girls had not ventured far into Sushi or Sashimi ever, but did try the King Crab and the little sand crabs. In fact DreyKa even ate multiple helpings of the little crabs just so I could grab the picture above.
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| Tuna, Toro, Yellowtail, Prawn, Black throat, Mackerel and other Sashimi that we picked from the market that morning |
Andy did not lie about the richness of texture to accompany the taste of the fish that he selected that morning. Being able to sample the Toro with the Tuna, then follow it with the shrimp and yellow tail made for the best Sashimi experience of my life. One not to be missed.
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| Mrs. Kam squeezes the fresh grapefruit for our Grapefruit Sochu cocktails |
The atmosphere in Andy's is perfect for after work get-together with visitors and colleagues and it was clear that there was plenty of "ice breaking" going on in the house that evening. Mountains of great fish, free flowing Sake and Sochu really make for a lively evening.
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| Andy's private label Sochu, which we drank with fresh squeezed grapefruit juice |
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| Scallops that Andy bought Sashimi grade, which he seared and served with a "sriracha-like" sauce |
Every bite was delectable. And then he brought out MORE. Fried Jon Dory and Seared Scallops rounded out the night, along side some Tempura Vegetables brought our group to a little more than "Hara hachi bu" (腹八分) or 80% full level recommended for long life among Japanese. We were fully stuffed, sated, and happy with our experience at Andy's Shin Hinomoto.
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| The Fried Jon-Dori |
A five Star experience, one that I highly recommend for any visitors to Japan.
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