Spicy, delicious dishes and the ethnic ambience makes this restaurant attractive for those who prefer a taste for Southeast Asian food. Located downstairs of Sago department store, this restaurant offers a variety of Indonesian cuisine. Try the really spicy ones! I tried this one spicy dish, and I felt it for a couple hours afterwards!
This restaurant is actually owned by a Japanese guy, but there are plenty of Indonesian waiters to take your order. So practice your Indonesian!
On weekend nights, it may be better to make reservations before going.
Favorite Dish: All the spicy ones, and ice cream. Yuuummm!
That's what they shout when you enter "The Lock Up". The entrance to this Izakaya-type restaurant is pretty cool. You've gotta stick your hand in a guillotine to make the doors open for this restaurant. Then, you have to go through all the doors to find which one is the real one to the restaurant! Once you're in, a mini-skirt police girl comes and handcuffs you and drags you to the table.
Pretty cool huh? Well, that's not all. The Lock Up offers all sorts of small, delicious dishes with rather unusual names. I never really know what I'm ordering. But I really haven't had any horror stories yet! Just point and shoot and you'll be OK.
Every hour or so, the restaurant goes dark, and all the monsters come out to harass the patrons. That's when the mini-skirt police comes on duty to capture the evil monsters!
This place is definitely worth a visit, for both the experience and the food!
Favorite Dish: Tengoku to Jigoku (Heaven and Hell). I think it's a bell pepper rapped in a slice of juicy beef
Grilled unagi is a delicacy in Japan.Unagi or eel has been consumed in Japan since the 17th century. It is rich in protein, calcium, vitamin A and E, and it's said to give people stamina. Its eaten the most during the hottest time of the year.
A common unagi dish is unagi-no-kabayaki (grilled eel).
Prepared unagi meat, the main bone is removed ,is skewered and grilled with sweet basting sauce (kabayaki sauce). It's similar to teriyaki. The ingredients in the sweet basting sauce are important to the final taste of the unagi, and different restaurants have their own secret recipes.
The way of cooking unagi-no-kabayaki is slightly different between the eastern Japan and the western Japan. In the eastern Japan, unagi is steamed after it is grilled, then it's grilled again. In the western part of Japan, unagi isn't steamed before grilling. So, in the eastern Japan tends to be softer than that of the western Japan.
Grilled unagi without basting sauce is called shira-yaki since it's white. Shira indicates the color of white in Japanese.
When unagi is grilled over charcoals, the fat from unagi drips and burns, causing smoke. The smoke adds a great flavor to it. The quality of the charcoal used is also important: The best charcoal is made from hard oak wood, and the aromatic smoke adds a special flavor to the eel as it grills.
Unagi-no-kabayaki served on steamed rice is called either una-juu or una-don (unagi rice bowl). Clear soup (suimono) made from unagi liver is called kimo-sui and is served on the side.
Can not recommend a restaurant but the area of hamamatsu is famous for unagi and also the higher the price the better the quality.
Check out the video link, is done by a friend its explain the experience of eating Unagi..
In the basement of Act Tower you will find several restaurants including Kumar. The lunchtime set is quite good and reasonably priced. You get your choice of curry (there is always one vegetarian option), nan or rice, a small salad and a drink for 1050 yen. The staff is friendly and quick, the decor is fun and the food is great. There's a window so you can watch the cooks make the nan. The ala carte menu is normally much more expensive, but also delicious.
Favorite Dish: I always have the vegetable curry, nan, salad and chai (hot or cold depending on my mood).
You can cook the food yourself, the staff is courteous and friendly. They are very welcoming of foreign customers, and might even try to greet you in English. A great feed at a reasonable price.
Favorite Dish: I like the pizza okonomiyaki. It's not traditional at all but very good. The Yaki soba cha -han (fried rice and noodles together) is also great.
It's in a 3rd floor next to virgin cinemas at Zazacity. It's good atmosphre. You can eat garet,pasta,bread,and yummy desert. And also have food for kids plate.
And you can see main road in Hamamatsu from stairs.
Favorite Dish: Garet and desert. If you don't like too sweet cakes,I can't reccomend you.
This Italian restaurant is not located near downtown. Atmosphere is quite calm and not big place.
Serve delicious food.
Favorite Dish: I always order desert and wine here. Gato chocolate cake is very yum.
If you leave your adress on shop's notebook, you will recive greeting card on your BD and get free food. I always use this. Pasta are very tasty.
They serve a variety of Asian cuisine such as Thai, Indian, Indonesian, Vietnamese etc... My favorite dish is Nasigoren champru (not sure how to spell it). It tastes awesome! I usually don't go to one restaurant repeatedly, but I just can't help dining out at this place at least once a month!
Favorite Dish: Nasigoren champru!!! (see the photo) 1,300 yen
You can enjoy Indonesian atmosphere. It's Bali style. Some stuffs are indnesian.
If you like spicy food you can try Surabaya original nasigoren.
And they have also dinner course. If you reserve, you can taste several food.
Favorite Dish: If you eat spicy food lots, then you should order desert. All yummy and sweet.
I like chicken curry . It's creamy.
Well,If you like spicy food,you should try "Chiken Devil" It's yum and very spicy!!!!!!!!
I will reccomend you all food. I think curry is most famous here.
And Owner is very funny guy! Plus you can rent a cloth if you want! I wore it!
Favorite Dish: Papaya ice cream. Karwan special milk tea.Chiken Devil
I can't stop eating ice cream! It's perfect!