Update-date: May 21 2024
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용어 "yoshoku"는 서양 음식에서 영감을 받아 일식 입맛에 가장 잘 맞도록 재작업된 요리를 가리키며, 일부 yoshoku 레스토랑은 100년 이상 전에 설립되었습니다! 일본은 어떤 독특한 요리를 개발하여 yoshoku를 만들었을까요? 여기 일식 yoshoku와 그것을 맛볼 수 있는 곳에 대한 자세한 설명이 있습니다!
Hamburg
"Hamburg" are tender grilled patties made by mixing together ground beef and pork, onion, egg, salt, pepper, nutmeg, and panko (breadcrumbs). They became popular in Japan around 1950, and even now, both adults and kids love this fantastic way to enjoy juicy meat.
Their name is believed to come from the German town these grilled beef patties are said to be originally from. When yoshoku started spreading in Japan, they based the recipe on the French version of the time, wherein ground beef was kneaded with onion, egg, salt, pepper and nutmeg and then grilled, so this can be considered the prototype of today's Japanese hamburg.
Their name is believed to come from the German town these grilled beef patties are said to be originally from. When yoshoku started spreading in Japan, they based the recipe on the French version of the time, wherein ground beef was kneaded with onion, egg, salt, pepper and nutmeg and then grilled, so this can be considered the prototype of today's Japanese hamburg.
Sekiguchitei (Yoyogi-koen)
Sekiguchitei은 간장과 된장과 같은 전형적인 일식 조미료가 비밀 재료인 요시쿠 요리를 제공합니다. 그들의 [Hamburg] (2,100 JPY)를 꼭 시도해 보세요. 일본식 또는 데미글라스 중에서 2가지 소스 중 하나를 선택할 수 있습니다. 세심하게 반죽된 이 햄버그는 젓가락으로 쉽게 잘라 먹을 수 있을 정도로 부드럽습니다! 데미글라스 소스는 다소 얇지만, 채소의 단맛을 진정으로 강화하는 놀라울 정도로 풍부한 맛을 가지고 있습니다. 고기의 우마미(일본식 감칠맛)와 채소의 단맛 사이의 대조는 정말로 절묘한 요리를 만듭니다! 밥과 된장국과 함께 즐기는 것이 매우 추천됩니다. 최소한 한 번은 맛볼 가치가 있습니다!
Sekiguchitei
Open: [Monday, Tuesday, Thursday, Friday] Lunch: 11:30 am - 2:30 pm (Last order: 2:30 pm)
[Wednesday, Saturday] Lunch: 11:30 am - 2:00 pm (Last order: 2:00 pm)
[Weekdays, Saturday] Dinner: 6:00 pm - 9:30 pm (Last order: 9:30 pm)
[Sunday] Dinner: 6:00 pm - 9:00 pm (Last order: 9:00 pm)
Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 1,000 JPY
Access: One minute walk from Exit #1 from Yoyogi-Koen Station on the Tokyo Metro Chiyoda Line/the South Exit of Yoyogi-Hachiman Station on the Odakyu Odawara Line
Address: Nakagawa 1F, 1-52-1 Tomigaya, Shibuya-ku, Tokyo (Map)
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[Wednesday, Saturday] Lunch: 11:30 am - 2:00 pm (Last order: 2:00 pm)
[Weekdays, Saturday] Dinner: 6:00 pm - 9:30 pm (Last order: 9:30 pm)
[Sunday] Dinner: 6:00 pm - 9:00 pm (Last order: 9:00 pm)
Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 1,000 JPY
Access: One minute walk from Exit #1 from Yoyogi-Koen Station on the Tokyo Metro Chiyoda Line/the South Exit of Yoyogi-Hachiman Station on the Odakyu Odawara Line
Address: Nakagawa 1F, 1-52-1 Tomigaya, Shibuya-ku, Tokyo (Map)
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Omurice
Apparently, this unique Japanese dish was invented around the 1900s as a staff meal for employees of a restaurant. It generally consists of a lightly fried omelet wrapped around a mix of rice, thinly cut chicken, and ketchup. Some yoshoku restaurants also serve other versions where the omelet is half-cooked and creamy, or where the rice is mixed with white sauce, so you'll most likely have a different experience depending on where you go.
Western Restaurant Ginza Grill Cardinal
긴자 Grill Cardinal은 도쿄 Skytree에 인접한 도쿄 Solamachi 내에 위치한 서양식 레스토랑으로, 1966년에 설립된 "Ginza Pub Cardinal"의 전통을 이어가고 있습니다. 수제 데미글라스 소스가 특징인 햄버거와 오믈렛 라이스와 같이 현대에도 향수를 불러일으키는 맛의 요리를 즐길 수 있습니다. 캐주얼한 분위기와 50석 이상의 넓은 실내 공간을 갖추고 있어, 관광객부터 현지인까지 다양한 고객층에게 사랑받는 메뉴를 제공합니다. 특히 "Grill Cardinal Set"은 방문했을 때 꼭 시도해봐야 할 인기 메뉴입니다.
Western Restaurant Ginza Grill Cardinal
Open: 11:00 am - 11:00 pm (L.O. 10:00 pm)
Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 2,000 JPY
Access: 1-minute walk directly connected to Oshiage Station on the Tobu Skytree Line, Tokyo Metro Hanzomon Line, Narita Sky Access Keisei Line, and Toei Asakusa Line
Address: 7F, Tokyo Solamachi, 1-1-2, Oshiage, Sumida-ku, Tokyo Map
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Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 2,000 JPY
Access: 1-minute walk directly connected to Oshiage Station on the Tobu Skytree Line, Tokyo Metro Hanzomon Line, Narita Sky Access Keisei Line, and Toei Asakusa Line
Address: 7F, Tokyo Solamachi, 1-1-2, Oshiage, Sumida-ku, Tokyo Map
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Meijiken (Shinsaibashi)
92년 전에 창립됐을 때의 전통 레시피를 충실히 유지하고 있는 Meijiken는 훌륭한 [스페셜 오므라이스] (680 JPY)를 제공합니다. 겉보기에는 일반 오므라이스처럼 보이지만, 주요 특징은 오믈렛 안의 케첩 라이스에 보이는 재료가 없다는 것입니다. 사실은 소고기와 양파를 퓌레로 만들어 밥과 함께 볶아 매우 강렬한 우마미를 만들어내며, 느낄 수 있는 유일한 질감은 계란과 밥의 부드러운 것입니다. 모든 것은 동시에 풍부하고 약간 신 맛이 나는 데미글라스 소스로 덮여 있습니다. 또 다른 인기 메뉴는 [오므라이스 & 5 쿠시카츠 세트] (1,180 JPY)로, 오므라이스는 튀긴 꼬치와 함께 제공됩니다.
Meijiken
Open: 11:00-22:00 (last order at 21:30) (closed on weekdays from 15:50-17:00)
Lunch from 11:00-15:00; lunch menu changes daily.
Closed: None
Average price: [Dinner] 1,500 JPY / [Lunch] 850 JPY
Access: From Shinsaibashi, walk south along Shinsaibashi Suji Shopping Arcade. Turn left at the south east of Daimaru and you will see it 70 metres ahead.
Address: 1-5-32 Shinsai Bashi Suji , Chuo-ku, Osaka-shi, Osaka (Map)
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Lunch from 11:00-15:00; lunch menu changes daily.
Closed: None
Average price: [Dinner] 1,500 JPY / [Lunch] 850 JPY
Access: From Shinsaibashi, walk south along Shinsaibashi Suji Shopping Arcade. Turn left at the south east of Daimaru and you will see it 70 metres ahead.
Address: 1-5-32 Shinsai Bashi Suji , Chuo-ku, Osaka-shi, Osaka (Map)
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Tonkatsu
Tonkatsu is a dish that arrived in Japan over a century ago. It consists of a thick cut of pork meat coated with flour, egg wash, and panko, and deep-fried in oil until crispy.
"Ton" means pork in Japanese, while "katsu" stands for the well-known cutlet, which in turn is derived from the French word "cotolette," used to describe bone-in ribs of veal, lamb, pork, and the like. In the beginning, a pork cutlet was more like a pork sauté, but it was too fatty for the Japanese taste. That's why Japanese chefs took inspiration from tempura and created tonkatsu as we know it today.
Although the meat is cut quite thick, the inside stays tender and matches great with the sweet and salty sauce it comes dressed with. Plus, it's paired with shredded raw cabbage to give your taste buds a break from its oiliness. It's usually served with rice and miso soup.
"Ton" means pork in Japanese, while "katsu" stands for the well-known cutlet, which in turn is derived from the French word "cotolette," used to describe bone-in ribs of veal, lamb, pork, and the like. In the beginning, a pork cutlet was more like a pork sauté, but it was too fatty for the Japanese taste. That's why Japanese chefs took inspiration from tempura and created tonkatsu as we know it today.
Although the meat is cut quite thick, the inside stays tender and matches great with the sweet and salty sauce it comes dressed with. Plus, it's paired with shredded raw cabbage to give your taste buds a break from its oiliness. It's usually served with rice and miso soup.
Tonkatsu Muneta (Ikenoue)
유명한 Tonkatsu Muneta는 맛있는 돈까스를 제공하면서 가격을 상당히 저렴하게 유지합니다. 특히, 부드러운 [프리미엄 등심 카츠 세트] (1,680 JPY)의 즙이 많은 지방이나 상쾌한 [프리미엄 안심 카츠 세트] (1,580 JPY)의 고운 질감을 놓치지 마세요. 돼지고기의 우마미는 바삭바삭한 튀김 옷 안에 갇혀 있으며, 한 입 베어 물자마자 입 안에서 퍼집니다. 간단한 레시피지만, 핵심 재료는 귀리를 먹여 윤리적으로 키운 돼지에서 나온 부드러운 돼지고기입니다. 밥과 양배추를 무료로 리필할 수 있으므로, 배가 매우 고플 때 특히 세트 메뉴를 추천합니다.
Tonkatsu Muneta
Open: [Monday / Tuesday / Thursday-Sunday / Public holiday / Pre-holiday] Lunch 11:00 am - 3:00 pm (last order 2:30 pm) / Dinner 5:00 pm - 10:00 pm (last order 9:30 pm)
Closed: None
Average price: [Lunch] 900 JPY
Access: 2 minutes' walk from the post office-side exit of Ikenoue Station on the Keio Inokashira Line, on the 1st floor of the Mimasu Building
Address: Saneki Bldg. 1F-105, 2-37-15 Daizawa, Setagaya-ku, Tokyo (Map)
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Closed: None
Average price: [Lunch] 900 JPY
Access: 2 minutes' walk from the post office-side exit of Ikenoue Station on the Keio Inokashira Line, on the 1st floor of the Mimasu Building
Address: Saneki Bldg. 1F-105, 2-37-15 Daizawa, Setagaya-ku, Tokyo (Map)
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Fry
Though meat like pork, chicken, and beef coated in egg whites and panko before being fried are referred to as "katsu", when the same processing is applied to vegetables and seafood, the correct term is "fry". In Japan, it's pretty common to fry fish and shellfish like smelt-whitings, horse mackerel, squid, oysters, and shrimp. Seafood is generally very watery, but frying it at high temperatures lets the moisture dry and locks the umami of the ingredients inside the batter. The crispiness of the batter matches divinely with the flavor of fish! Order it together with your tonkatsu.
Ponta Honke (Okachimachi)
이 유명한 역사적인 레스토랑의 1세대 셰프는 튀김 요리를 전문으로 하며, 과거에는 황실 가정국에서 일했습니다. 그들의 푹신하고 맛있는 [Kisu Fry] (3,780 JPY)는 강력히 추천합니다! Kisu (smelt-whiting)는 매우 섬세한 맛을 가진 흰살 생선으로 기름과 아주 잘 어울려서 덴푸라(튀김)나 튀긴 별미로 많이 사용됩니다. 진정한 명장이 만든 이 튀김은 바깥은 바삭하고 안은 푹신하여 매우 가볍습니다. 전혀 무겁지 않기 때문에 계속해서 먹을 수 있을 겁니다!
Ponta Honke
Open: [Tuesday - Saturday] Lunch 11:00 am - 2:00 pm (L.O. 1:45 pm) / Dinner 4:30 pm - 8:00 pm (L.O. 7:45 pm)
[Sunday, National Holidays] Lunch 11:00 am - 2:00 pm (L.O. 1:45 pm) / Dinner 4:00 pm - 8:00 pm (L.O. 7:45 pm)
Closed: Monday
Average price: [Dinner] 4,000 JPY / [Lunch] 4,000 JPY
Access: 2 minutes walk from the south exit of Okachimachi Station on JR Yamanote Line / Keihin Tohoku Line
Address: 3-23-3, Ueno, Taito-ku, Tokyo (Map)
More Details Reservation
[Sunday, National Holidays] Lunch 11:00 am - 2:00 pm (L.O. 1:45 pm) / Dinner 4:00 pm - 8:00 pm (L.O. 7:45 pm)
Closed: Monday
Average price: [Dinner] 4,000 JPY / [Lunch] 4,000 JPY
Access: 2 minutes walk from the south exit of Okachimachi Station on JR Yamanote Line / Keihin Tohoku Line
Address: 3-23-3, Ueno, Taito-ku, Tokyo (Map)
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Curry Rice
Curry is a well-known Indian delicacy, but the curry in Japan actually came from England. Today, it is a regular dinner menu in Japanese households, curry restaurant chains, yoshoku spots, and authentic specialized restaurants. It's so popular that it's become a national dish, comprising of all its variants like Thai curry or Indian curry. The curry prepared at home in Japan is particularly creamy. Boil meat such as beef, pork, or chicken together with potatoes, onions, and carrots, and once they're soft and cooked, just add a store-bought curry roux. It's easy to make, and you can use any ingredient you like, so Japanese curry roux makes an awesome souvenir as well.
Hayashi Rice
To make Hayashi rice, you must stir-fry thin beef slices, onions, and mushrooms, then stew them with demi-glace sauce and red wine, and finally serve with rice on the side. There are several theories concerning its origins, but it looks like its preparation dates back to more than 140 years ago. At first glance, it's similar to curry rice, but the flavor differs a lot: the beef and onion's umami is combined with the intense flavor of red wine, while the tomato adds a sweet and sour touch. Just like the previously introduced curry rice, this is a dish you can easily make at home with a special Hayashi rice roux available in every store, so you may want to add this to your list of potential souvenirs!
Kurofune-tei (Ueno)
Kikuya, Kurofune-tei의 전신은 존 레논과 요코 오노가 방문한 유명한 레스토랑이었습니다. Kurofune-tei는 요시쿠 레스토랑으로 새롭게 태어나 오늘날까지도 많은 사랑을 받고 있습니다. 그들의 [하야시 라이스] (1,700 JPY)는 특별한 두꺼운 데미글라스 소스로 만든 오리지널 창작물입니다. 1주일 이상 재료를 함께 끓여서 섬세하게 걸러내어 만든 결과물인 이 소스는 모든 재료의 집약된 우마미를 담고 있습니다. 그들의 [치킨 커리] (1,400 JPY), [해산물 커리] (1,400 JPY), 그리고 [비프 커리] (1,400 JPY) 모두 맛있습니다. 반 서빙(700 JPY)도 요청할 수 있습니다.
Kurofune-tei
Open: 11:30 am - 10:45 pm (L.O. 10:00 pm)
Closed: None
Average price: [Dinner] 2,500 JPY / [Lunch] 2,000 JPY
Address: 4F, Kikuya Bldg., 2-13-13, Ueno, Taito-ku, Tokyo (Map)
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Closed: None
Average price: [Dinner] 2,500 JPY / [Lunch] 2,000 JPY
Address: 4F, Kikuya Bldg., 2-13-13, Ueno, Taito-ku, Tokyo (Map)
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Beef Stew
Beef stew is said to have entered Japan more than 100 years ago. Prepared by stewing together beef, potatoes, carrots, and onions in red wine or tomato-based soup, beef stew is considered an upper-class yoshoku dish. Each yoshoku restaurant has own special recipe of it, but anywhere you go, you'll love how the thick sauce enhances the umami of the ingredients and, most of all, how the significant beef cuts, so tender you could cut them with a spoon, will melt in your mouth! Give it a try when you're in the mood for some tender and tasty beef.
Ginza Furukawa (Ginza)
역사적인 일식 호텔에서 36년 경력의 셰프가 개업한 Ginza Furukawa은 카레와 스튜를 전문으로 합니다. 그들은 와규(고품질의 소고기 유형)가 입에서 녹을 정도로 부드러운 [프리미엄 선택 와규 스튜] (2,900 JPY)를 자랑합니다. 소고기와 약초를 신중하게 스튜로 만든 후 여러 번 걸러내어 동시에 진하고 부드러운 퐁 드 보(스톡)가 만들어집니다. 모든 요리에는 샐러드, 밥, 절임 채소가 함께 제공됩니다. 소고기 스튜와 밥의 조합은 매우 일식스럽지만 함께 먹으면 정말 놀라운 맛이므로 꼭 시도해 보세요!
Ginza Furukawa
Open: Lunch from 11:00 am (L.O. 2:30 pm), Dinner from 5:30 am (L.O. 8:30 pm)
Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 1,800 JPY
Address: 7F, Ginza EXITMELSA, 5-7-10, Ginza, Chuo-ku, Tokyo (Map)
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Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 1,800 JPY
Address: 7F, Ginza EXITMELSA, 5-7-10, Ginza, Chuo-ku, Tokyo (Map)
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Korokke
Korokke has its roots in the French croquette (with white sauce as the base), reinvented with potatoes to better match the preferences of the Japanese. The ingredients are coated in flour, egg wash, and panko, and then deep-fried in oil. The filling generally consists of boiled and mashed potatoes mixed with ground meat, and they can be easily found in most convenience stores and supermarkets. Today, many different ingredients are used to make korokke. Below, you'll find two recommended restaurants that make the so-called "cream korokke." Enjoy the superb texture and flavor of white sauce-filled cream korokke, meticulously crafted by skilled chefs.
Akasaka Tsutsui Main Branch (Akasaka)
그것의 멋진 인테리어와 사랑스러운 일식 정원에서, 68년 된 요시쿠 레스토랑 아카사카 Tsutsui는 일식 조미료를 비밀 재료로 사용하여 젓가락으로 먹는 맛있는 "요시쿠"를 제공합니다. 그들의 코로케는 매우 크리미하고 부드러운 화이트 소스로 가득 차 있습니다. 크림과 섞인 맛있는 눈게가 강렬한 게 우마미를 줍니다. 이렇게 풍부한 크림 코로케는 무거울 수 있지만, 그것을 입힌 수제 토마토 소스가 적당한 신맛으로 전체 맛에 균형을 더해주어 절대 질리지 않을 것입니다.
Akasaka Tsutsui Main Branch
Open: [Weekdays] Lunch 11:30 am - 3:00 pm (L.O. 2:30 pm), Dinner 5:00 pm - 10:00 pm (L.O. 9:30 pm)
[Saturday, Sunday, National Holidays] Lunch 12:00 pm - 3:30 pm (L.O. 3:00 pm), Dinner 4:30 pm - 10:00 pm (L.O. 9:30 pm)
Closed: 1st and 3rd Sunday of the month, Monday (if it falls on a national holiday), Golden Week, Summertime, Beginning and end of the year
Average price: [Dinner] 5,000 JPY / [Lunch] 2,000 JPY
Address: 1F - BF, Izumi Akasaka Bldg., 2-22-24, Akasaka, Minato-ku, Tokyo (Map)
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[Saturday, Sunday, National Holidays] Lunch 12:00 pm - 3:30 pm (L.O. 3:00 pm), Dinner 4:30 pm - 10:00 pm (L.O. 9:30 pm)
Closed: 1st and 3rd Sunday of the month, Monday (if it falls on a national holiday), Golden Week, Summertime, Beginning and end of the year
Average price: [Dinner] 5,000 JPY / [Lunch] 2,000 JPY
Address: 1F - BF, Izumi Akasaka Bldg., 2-22-24, Akasaka, Minato-ku, Tokyo (Map)
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Kaiseitei Kitayama Main Branch (Kitayama)
내부는 새롭고 남부 프랑스 스타일의 집처럼 보이지만, 이 역사적인 요시쿠(洋食) 레스토랑은 1910년에 설립되어 그 이후로 같은 전통 레시피를 제공해 왔습니다. 여기서 놓치지 말아야 할 것은 [크랩 크림 코로케]인데, 이것은 처음부터 고객들로부터 극찬을 받아왔습니다. 세심하게 준비된 베샤멜 소스는 매우 강한 맛을 가지고 있지만, 크랩은 대량으로 사용되기 때문에 그것에 훌륭하게 대응합니다. 바삭한 코팅과 녹는 크림 사이의 대조에 놀랄 것입니다.
Kaiseitei Kitayama Main Branch
Open: Lunch 11:30 am - 3:00 pm (L.O. 2:30 pm), Dinner 5:00 pm - 10:00 pm (L.O. 8:00 pm)
Closed: Tuesday
Average price: [Dinner] 5,000 JPY / [Lunch] 3,000 JPY
Address: 5-8, Shimogamo Maehagi-cho, Sakyo-ku, Kyoto-shi, Kyoto (Map)
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Closed: Tuesday
Average price: [Dinner] 5,000 JPY / [Lunch] 3,000 JPY
Address: 5-8, Shimogamo Maehagi-cho, Sakyo-ku, Kyoto-shi, Kyoto (Map)
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There you go! In these yoshoku spots, you'll get to savor the flavors and enjoy the interiors of these long-established restaurants that are carrying on long-held traditions. Make sure you refer to this article when you want to try the uniquely Japanese yoshoku!
Disclaimer: All information is accurate at time of publication.
