Excelsior Café Shibuya Dogenzaka

The Samsung scallion pancake looks similar to wonton, but tastes like scallion pancake. The salted flies are quite special, both in shape and taste. The bamboo charcoal sausage and the radish pickled with red yeast rice are delicious! Also awesome. The portion of the five-flavor ice roll was relatively small, but the taste was okay. The shape of the XO sauce tofu was similar to that of the stuffed tofu, but the taste was just XO sauce put directly on the tender tofu, which was a bit disappointing.

The coffee curry 100-famous store, compared to Jimbocho, is like the food your mom makes when she's kidding you. At first glance, it's no different from usual, and it's pretty good. But you just know she's kidding you. The double curry tastes good, and there's a wonderful soft-boiled egg. His meat sauce is cooked quite carefully, but there's nothing special about the spice ratio, and you can taste the same taste in many places. The cheese meat sauce curry is ruined by cheap cheese. Does the owner think that I came all the way here just to eat delicious ordinary curry and fill my stomach?

In the past, I would watch some Douban movies with very low scores with the boys I liked, stuffing popcorn and ice cream in my mouth, and complaining about them one by one. When I caught a movie with many complaints, I would dance with joy, like two noisy happy ducks. K.ViNCENT gave me this feeling, you know you will step on thunder, but you don’t know where you will step on thunder. It is sweet. K.ViNCENT is a very famous dessert shop in Kagurazaka. I don’t recommend it, although I will go there myself. The price is relatively expensive, about 800 to 900 yen per piece. The delicious cakes are very delicious, very delicious, very delicious. But the production is unstable. If you think it is delicious this time, you must be prepared to step on thunder next time you order it. My friend said that if it can open two days and rest five days a week, it will not have such quality control. The appearance is as stable as always, very casual, and sticking a cilantro is considered a dish - don’t look at my photos, look at those taken by others. My good friend and I always meet because it's open. One of us lines up while the other two eat. We scramble to finish the delicious cakes, then put down our forks and curse together. We are so happy. "When I entered the store, the old man told me to buy more." "Maybe he knows that half of the things in it will hit your sore spot." "Last time I bought that Mont Blanc, it was like I stumbled after buying it." "Try this cherry, it's the six-flavored Rehmannia root that will burst. If you want me to eat it all, you might as well slap me in the face."

It was almost eight o'clock when I braved the wind and rain to arrive at the restaurant, only to find it closed. I squatted at the door, feeling a little sad for a moment, when a bald man suddenly emerged from the crowd and asked, "Want some curry?" "Yes." The bald boss wasn't a reliable person. You could just order whatever you wanted from the menu; it wouldn't be right anyway. I ordered three curries, but two were wrong, and he thoughtfully swapped them for extra-large portions. The lassi and buttermilk were made ice-free, and three straws were provided, suggesting that this would be a generous portion for the three of us to share. The boss asked how spicy I wanted the curry, and my friend challenged him, "Mild spicy, a little hotter than what Japanese people can tolerate." I caught sight of the boss's sly smile. A moment later, he was choking on himself by sprinkling chili powder in the kitchen, filling the room with a rich, spicy aroma. When the curry arrived, it was so spicy I was sweating profusely, and I wanted to smack my friend on the head—"Why did you mess with this deep-well ice?" The curries are incredibly potent. The chicken curry is rich and robust, while the mackerel curry is unique, with the fish finely chopped into the curry, creating a fragrant yet unsavory flavor. The owner describes it as "a very elegant and noble flavor." The spices are intense and bold, pungent enough to leave you feeling nauseous, but the aftertaste is refreshing. Paired with the tart cherry tomatoes, soft, runny eggs, and cheese, the dishes are richly layered. In short, everything about this restaurant, aside from the owner, is flawless; it's delicious.

After waiting so long, autumn has arrived, and with it, the arrival of butter oysters. It was the familiar recipe, the familiar flavor. I ordered the butter oysters and the pan-fried pork chop with sauce. The oysters were beyond praise, and the pork chop was a real surprise. At first, it was so smothered in the sauce that I couldn't make out what it was. By the time I finished a bite and remembered to take a picture, it was already gone. It was soft and incredibly tender, with none of the tightness of a typical pork chop. You could imagine how fluffy and stretched this little pig must have been in life! Their braised pork with ginger is also a surefire hit.