Dear Food Diary:
StalkerBoy’s coworker stumbled upon Kitchen Tachikichi by accident right before I came to Tokyo. Since then, they’ve become “regulars” in a short period of time. Raving about the juicy aged Japanese beef and the best pork fat. While taunting me with mouthwatering photos via Facetime.

We made plans to go the minute I landed. On our date night at Roppongi Hills, I finally had a bite…and…ohhh! The boys were right, that pork fat was the best I’ve had in my life.

…and I still dream about their anchovy fries…

Rustic and casual. The vibe is very friendly and the price is moderate.

We got to sit at the bar, where the open kitchen shows all the action. Very well organized and clean. For large parties, they have tables upstairs.

Being in Japan, we had try local wine. The Vintage Collection Rouge Cuvee “Yuka” 2004 (about $68) was smooth, rich and fruity.

The dinner rolls were so fresh and hot, not warm, but seriously steaming hot. Buttery and soft.

We watched as the various pieces of meat went from the grill to oven and then to rest. All in all, it took about 40 minutes for the aged beef or pork to arrive. Which meant a few appetizers were needed to keep our palates entertained.

They proudly serve fresh organic vegetables. This was a seasonal garden on a plate. Sweet and enhanced by the creamy miso mayo. Though the tomato was so sweet and ripe, a dash of salt was more than sufficient. Simple, but perfect.

Who knew I would find one of the best fries in Japan! Crunchy Anchovy Fries
Each strip was perfectly fried. Crunchy on the outside, soft and warm inside. The best part was how every inch was uniformly covered with that savory anchovy and aromatic garlic mixture. Totally unique. Finger licken’ good. Served in newspaper, this was basically fish & chips on steroids. I know it’s cliche to say it was so “addictive”, but holy moly… I don’t know how else to describe it. I’m pretty sure I’m gonna miss it when I’m back in NYC.

After 40 minutes…

The meat was ordered by increments of 100g (3.5oz). This was 200g of beef and 100g of pork.

Yonezawa Pork LOIN from Yamagata. Aged for more than 40 days. (About $12 per 3.5oz)

If this isn’t sexy food porn I don’t know what is. I thought I knew my pork fat until I had a tasted of this…
The texture is not melt in your mouth, soft and fatty. No, instead, you get this provocative resistance. Almost like a “crunch” with a chewy skin. If you ever had dried winter melon, you would be able to imagine the texture better.

It doesn’t feel as oily, but delicately fatty and alluring. Even without the crunchy skin, this was out of this world. With a little bit of umami from the soy dip, a perfectly balanced bite of tender lean meat and fat.

Seriously, I repeat “The best pork fat I’ve had in my life”.

Akahgi Beef from Yomagata. Aged for more than 80 days. (About $19 per 3.5oz)

From the few cuts offered, StalkerBoy recommended the Rump over Round Tip, Tip Round and Brisket. He’s done a tasting of the whole menu by now.

Medium rare. The beef is juicy and tender. Sprinkle some salt flakes and a dab of wasabi for a brightened sweetness.

I’d have to say I’ve had better beef, after all, I did grow up in the land of beef. But it was still really good and outstanding quality. Just not as breathtaking as that pork.

If you’re there on the right night, the special might have a cut that’s close to the rib. I forgot the name but it was really fantastic. Juicy and perfectly marbled. The bite had a burst filled with concentrated beef flavor and fat. Two thumbs up.

To end the meal, miso soup with petite clams are served to warm the tummy.

Overall, it was an excellent meal from beginning to end. The friendly chef and staff have workable English, which always makes the dining experience more enjoyable.

Kitchen Tachikichi is a place where you don’t have to spend a fortune (which is quite easy in Tokyo) to have quality and memorable food.

P.S. Chubby’s Rating:
www.kitchen-tachikichi-shunjyukusei.net

I couldn’t find the addy in English, but it’s at Roppongi. The card and map should help you find it.