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roundtripjp · 4 months

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好逛好買!匯聚了播磨的名品百選，在銘菓、銘酒、手信、土產、當地手工藝品、紀念品…等等都能一次買足的「姫路の宝蔵」!

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missmyloko · 2 months

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February 26th, 2024: A new geiko is born! Kimimana (君真奈) of Minoyae (美の八重) is celebrating her misedashi! She is the imōto of Kimizuru (君鶴) of Kineya (きねや) and is a jikata geiko! Although new, she will be performing during the upcoming Miyako Odori in just over a month! Her outfit features folding fans among bamboo and her obi has a lovely design of woven karabana ^^ おめでとうさんどす君真奈さん ^o^! Image is courtesy of 1020Kiddo.

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maigeiko · 2 months

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11. Feb 2024 - New Year Review Meeting (新春おさらい会) in Kakumei hall (鶴めいホール), a concert of the schools of Nagauta (Kineya 杵弥) and Kouta (Kisaragi 如月). A selection of Mukojima Geisha performed: Gorô Tokimune 五郎時致 Shamisen: Reika 怜加 Niwaka shishi 俄獅子 Song: Komachi 小街, Kotomi 琴巳, Akina あき奈 Shamisen: Yô 羊 Echigo Jishi 越後獅子 Shamisen: Hiroya 宏弥 Miyakodori 都鳥 Song: Fûko ふう子 Shamisen: Rika りか

#mg #tokyo #mukojima #2024 #february #events

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thehungrykat1 · 25 days

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Don Don Tei Opens First Philippine Outlet at Robinsons Galleria

Osaka's finest donburi is now in the Philippines! Don Don Tei just opened its first Philippines branch at Robinsons Galleria last month. The popular franchise brings with it a menu that has been thoughtfully adapted to cater to the Filipino palate, while showcasing an exquisite array of Japan’s most celebrated rice bowls and desserts.

The Hungry Kat attended the media launch for Kineya Don Don Tei Philippines last March 19, 2024. The exclusive event was graced by Don Don Tei's top executives who flew here from Japan to participate in the grand opening. This was actually just two days before my Holy Week holiday in Osaka so I was really excited to try their famous donburi for myself.

Don Don Tei Philippines is open daily from 10:00am to 10:00pm. You can easily find the restaurant at the second floor ADB Wing of Robinsons Galleria in Ortigas.

Don Don Tei, which translates to "Rice Bowl House," made its debut in Abeno, Osaka, in November 1988. Starting with a modest 14-seat bar, it has since grown into a beloved chain with a presence in Hong Kong, the United States, and now, the Philippines. The restaurant is celebrated for its wide selection of donburi, making it a go-to spot for those craving Osaka's finest rice bowls.

It was a festive event with drum performances welcoming guests and mall goers to the media launch. Don Don Tei opened its doors to the public the next day on March 20 so we had the entire outlet to ourselves that evening.

Don Don Tei's parent company, Gourmet Kineya has been at the forefront of bringing authentic Japanese dishes to diners since its inception in 1967. With over 300 shops spread across Japan, the brand has built a reputation for excellence, rooted in its guiding principles: simplicity, convenience, taste, and affordability. These principles have not only shaped the brand's approach to dining but have also paved the way for its international expansion, including the much-anticipated opening of Don Don Tei in the Philippines.

Marissa So, executive vice president of Oishi Gourmet Foods Inc., the company that franchised Don Don Tei, revealed that the team at Don Don Tei, from the kitchen to the service staff, has undergone rigorous training with Japanese experts. “The high-quality ingredients, from the sauces to the meats, and even the presentation of every bowl, have been strictly supervised to meet the company’s high standards. This commitment ensures that each dish served not only is authentic but also represents the meticulous care and attention to detail that Japanese cuisine is known for.”

The launch of Don Don Tei in the Philippines marks a significant chapter in Gourmet Kineya's journey, as it brings the legacy of authentic Japanese cuisine from Japan to an even wider audience. Don Don Tei stands out not just for its delicious food but also for its commitment to making Japanese cuisine accessible to everyone. It comes with an "Easy Japanese" restaurant concept offering the convenience and affordability of fast casual dining with the quality of an authentic Japanese restaurant.

We were seated with our friends Stonibert and Joan Lim from The Food Alphabet as well as Jeman Villanueva from Orange Magazine. All of us were excited to try some of the specialties at Don Don Tei.

Hideto Nishijima, Managing Director of Business Strategy and Planning, spoke on behalf of Gourmet Kineya CEO Atsushi Mukumoto. “The arrival of Don Don Tei in the Philippines furthers Gourmet Kineya's dedication to sharing the joy of simple, delicious, and affordable meals with the world. We believe in the philosophy of 'Easy Japanese' - where simplicity meets taste. Our extensive training with Japanese culinary experts and our strict adherence to quality ingredients ensure that each meal served is not just a dish, but an experience,” he said.

We started with a few of their unique beverages. Don Don Tei introduces an array of citrus drinks from the Yuzu series, allowing customers to choose among flavors like peach, raspberry, rose lemonade, and ginger beer.

We then had some of their Japanese appetizers like the California Maki (P275) and the Tempura Maki (P325). These are great ways to start our culinary journey to Osaka.

Don Don Tei's specially curated selection ensures a dish for every preference, blending the warmth of traditional rice bowls with the crisp pleasure of perfectly fried tempura. So of course we had to try their specialty Ebi Tempura (P520). This comes with 5 big pieces of black tiger prawn tempura.

The tempura was perfectly crunchy with its light batter that gives way to the flavors of the black tiger prawns. Each bite was just so good! Make sure to dip it in the tempura sauce for an even better experience.

At the heart of Don Don Tei's menu is the donburi, a beloved Japanese comfort food. These rice bowls are topped with a variety of ingredients, ranging from beef and pork to fish and chicken, each cooked in unique sauces. Guests can enjoy the crunch of their Special Ebi Tendon (P450) with its deep fried battered Black Tiger Prawns served with mix tempura of squash, eggplant, and green bell pepper drizzled with their signature Don Don Tei tendon dashi. Other tempura specials include the Ebi Tendon and the Kakiage Ebi Tendon. Every donburi ordered comes with miso soup, offering guests a taste of Japanese hospitality.

Don Don Tei’s offers a selection of donburi that cater to every taste. The Katsudon (P295) combines the crispiness of a breaded pork cutlet with the comforting warmth of eggs and the sharp tang of onions on a bed of Japanese rice.

There's also the Katsu Curry (P320) which marries the crunchy texture of a breaded pork cutlet with the rich, complex flavors of Japanese curry. On the other hand, the Tonkatsu Don features a crispy, breaded pork cutlet drizzled with a tangy sauce.

I suggest you try the Sukiyaki Jyu (P395) This premium donburi comes with a rich mix of beef, vegetables, and tofu in a sweet soy broth that adds a touch of decadence to the menu.

Don Don Tei also features fish and seafood donburi. The Nagoya Style Unagi (P770) features grilled eel basted in a sweet sauce, served over rice in a traditional lacquered box. The eel's tender texture, combined with the caramelized sauce, makes for an elegant dish that's rich in flavor and tradition. The Grilled Mackerel (P560) emphasizes the natural flavors of the sea with perfectly grilled mackerel served over rice. You can also try the Salmon Teriyaki (P585) which fuses the rich flavors of salmon with a sweet and savory teriyaki glaze, served over rice.

As for my personal favorite, my choice is the luxurious Wagyu Yakiniku Don (P675). This exquisite donburi comes with grilled Wagyu beef that reveals the smoky essence of Japanese barbecue. Each slice of wagyu is so tender and flavorful, it's definitely the best beef bowl I've had in the city.

For those seeking a more comprehensive dining experience, Don Don Tei also offers the option to upgrade their donburi to a Teishoku version, which comes with an ensemble of side dishes including potato salad, green beans, carrots kobachi, and Tsubozuke pickles.

The dessert menu offers its own sweet allure, presenting traditional Japanese treats with a modern twist. The Green Tea Monaka Ice with Azuki stands out, providing a perfect, refreshing finale to a sumptuous meal. Crafted using the traditional Japanese confection known as Monaka Shells, the Monaka Ice encapsulates a delightful blend of textures and flavors. This combination of the crispy Monaka Shells with lusciously sweet ice cream creates a dessert experience that's both unique and immensely satisfying. Diners can choose from either Vanilla Monaka Ice, Cheese Monaka Ice, or Green Tea with Azuki Monaka Ice.

We would like to thank Ed Uy for inviting us to the media launch and the entire staff and management of Don Don Tei for hosting our lovely tempura and donburi dinner. Visit them at the second floor of Robinsons Galleria and have an authentic and affordable taste of Osaka and Japan in Manila.

Don Don Tei Philippines

Level 2 ADB Wing, Robinsons Galleria, Ortigas, Quezon City

(0995) 482-5354

www.facebook.com/kineyadondontei.ph

#DonDonTeiph #DonDonTei #Tempura #Japanese #RobinsonsGalleria #KineyaDonDonTeiph #OsakaFinestDonburi

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gezzabella · 5 months

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Had a lovely day out in LDN yesterday. Saw the Christmas book tree at St Pancras Station, did some gift shopping, had a catch up with a pal, dinner at Kineya Mugimaru then Sadlers Wells for Edward Scissorhands with Mum and Auntie. #London #LoveLondon #LDN #StPancras #StPancrasChristmasTree #Dinner #Ballet #SadlersWells #EdwardScissorhands

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proneboy · 2 years

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Local Kama-age Udon at a reasonable price in the city center

A Tokyo native will tell you that here is a good and cheap udon restaurant. Udon Japan The website of the “Kineya-Udon” store I visited. To start with, you need to know how to order.It’s not for tourists, so it’s cheap and tasty.However, if you don’t know how to order and eat udon, it may be difficult for foreigners.Once you learn how to do it, you should be able to order at any noodle shop in…

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bonomu · 4 years

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昨日は静岡オーガニックフェスティバル♪ 天気も良くてイベント日和。とってもにぎやかだった♪ 私は、杣人舎として本部ブース製作&装飾で参加。れもんの木ブースにて店番しながら楽しんできました！中伊豆大工の「KINEYA」りえちゃんのカンナくずシリーズ(リース、リースキット、黒文字コラボのアロマディフゥーザー)も人気！今後も杣人舎とのコラボ楽しみです♪ 撤収時はもう暗かったけど夜の雰囲気もいいなぁ🎵 . #伊豆の杣人舎 #いずのそまびとしゃ #空間装飾 #森と対話する暮らしをつくる #静岡オーガニックフェスティバル #KINEYA (愛鷹運動公園) https://www.instagram.com/p/B5j064FFi4U/?igshid=rlqw2zo6oyme

#伊豆の杣人舎 #いずのそまびとしゃ #空間装飾 #森と対話する暮らしをつくる #静岡オーガニックフェスティバル #kineya

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udonangya · 7 years

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中区錦三丁目の杵屋セントラルパーク店で、肉うどん、930円也。

Beef udon at Kineya in Sanchome, Nishiki, Naka ward, Nagoya city.

#udon #うどん #kineya #杵屋

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robbyromero · 4 years

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Day 1 Family Mart/ Universal Studios/ Kineya Mugimaru

#family mart #udon #butter beer #fish and chips #universal studios #japan #osaka #robby romero #robby.ph #food #food phototgraphy #robby #robirobster #kineya mugimaru #french frie #harry potter

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geimei · 7 years

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August 2017: Famous Geiko Mamezuru (Kineya Okiya) of Gion Kobu during Hassaku.

Mamezuru joined the Kineya Okiya at age 12 in 1972, had her Misedashi in 1975 at age 15 and her Erikae in 1980, at age 20. She has been active in Gion Kobu for 42 years now and is 57 years old.

She is currently the most senior Geiko of Gion Kobu who still participates in Odori, and she has been since 2009. Her good friend Geiko Koman (Masuume Okiya) debuted only shortly after her and is the second most senior Geiko in Gion Kobu who still participates in Odori.

Source: ちび猫 on Instagram

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missmyloko · 1 month

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Sorry for a stupid question, but people say Gion this, Gion, Gion shop, Gion festival etc. Do they always mean Gion Kobu? Or is it about both parts? Even Japanese people say simply "Gion" and I don't understand

Also, do you have more info on Gion Higashi or some recomendations about where I can read/watch more about that?

Well, kinda. When people say just "Gion" they're pretty much exclusively talking about Gion Kobu when it comes to kagai. This is because Gion Kobu is the most famous kagai in the country. However, the actual geographical area in and around Gion Kobu, Gion Higashi, Miyagawa Cho, and Pontocho is called Gion, hence where the original name of the district came from. Gion Higashi, formerly known as Gion Otsubu (meaning "Second Class Gion") came into existence in 1872 after Yachiyo Inoue III asked for Gion to be split into two districts, with hers being the eight neighborhoods that she chose to be her new Gion, called Gion Kobu. The leftover areas were then called Gion Otsubu. The name change from Otsubu to Higashi occurred in 1955 as a sort of rebrand. They study the Fujima style of dance, Kineya style for song, and Kiyomoto style for shamisen ^^

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gaann · 3 years

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杵屋ちゃんぽんうどん定食

Dinner on Sep.22nd,2021

Set with Kineya Chanpon udon noodles.

#杵屋 #期間限定 #うどん

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geimaikospottingsl · 2 years

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Sagi Musume/The White Heron Maiden by LiangScorpio Via Flickr: excerpt from "Sagi Musume" by Kineya Shojiro Now snow piles on my umbrella as thoughts of you collect in my heart. But these thoughts collect like the delicate snow that melts on the ephemeral road of love. _____________ Head: Genus Body: Maitreya Kimono: Sakka's studio Oiran Obi: Tomoto Parasol: Tamayura Hair: Marushin Makeup: Isomotion Geta/shoes: Kisetsu Location: Blue Lotus snow scene Pose: PosESioN

#Quote #musume #snow #maiden #poem #excerpt #SL #Second Life #Oiran #Kabuki #play #Blue Lotus #Kimono #wagasa #Umbrella #parasol #Uchikake

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mykimi2 · 3 years

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杵屋のうどんって1人前だと微妙に物足りないので1.5人前（無料アップグレード）にしたんだけど、今度は微妙に多い…悩ましい（出てきたものは全部食べる） One serving of Kineya's udon was slightly insufficient, so I made 1.5 servings, but this time it was slightly too much!

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proneboy · 2 years

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Japanese people also put raw eggs on their udon noodles.

I will teach you the secret of how to eat a good udon noodles with raw eggs. I’d like to introduce you to the Japanese udon noodles that Japanese people usually eat.I’ll show you how to order Japanese udon.It’s not for tourists, so it’s cheap and tasty.However, if you don’t know how to order and eat udon, it may be difficult for foreigners.Once you learn how to do it, you should be able to order…

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goldenlaquer · 4 years

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helloooo~ I was listening to some music and all of sudden I thought "what kind of music would the joui 4 listen to?" and so here I am :) what's your opinion on that?

Welcome back! ＼(≧▽≦)／

Joui4 Music Headcanons: Sakamoto Tatsuma:

Prefers something modern, upbeat, and will get him dancing on the balls of his feet and shaking that boot-ay:

“Hooked on a Feeling”- Blue Swede “Come and Get Your Love”- Redbone “Heaven Must Be Missing an Angel”- Tavares

Sakamoto LOVES female pop singers (early 2000′s era) and is not afraid to admit it:

“Oops!.. I Did It Again”- Britney Spears “Unwritten”- Natasha Bedingfield “Wannabe”- Spice Girls “Your Mother Is an XX”- Terakado Tsuu

Besides, music is also a pretty lucrative business on the intergalactic market. Sakamoto makes serious bank on distributing music CDs to Amanto.

Sakata Gintoki:

How is Gintoki gonna give us quality references if he doesn’t expand his musical horizons? From Italian opera to visual kei, American punk-rock to psychedelic dubstep, baroque classical to nightcore, Gintoki’s heard it all in order to give us Gintama fans the content we deserve. Is this a sign of his dedication or his lack of work ethics? Dunno.

BUT the type of music he’ll always come back to is the OG, anime openings:

“Butterfly”- Kouji Wada (Digimon Adventures) “A Cruel Angel’s Thesis”- Sagisu Shiro (Neon Genesis Evangelion) “I Want To Shout “I Love You””- BAAD (Slam Dunk) “forever we can make it!”- THYME (To Love Ru) “Doraemon’s Song”- Yamano Satoko (Doraemon)

You’re going to have to pry these songs out of his cold, dead hands.

Katsura Kotarou:

His musical tastes go two ways.

The first way: soul-searing, tear duct bustin’ Japanese Enka. He believes that these songs embody the noble, passionate samurai spirit:

“Furusato”- Itsuki Hiroshi “Kitaguni no Haru”- Hikawa Kiyoshi “Ue o Muite Arukou”- Sakamoto Kyu

The other way: heart-pounding, rebellious hip hop. Unexpected for a serious, serious person such as Zura, but somehow expected all at the same time:

“Thank You!!”- Home Made Kazoku “Lamp Eye”- Shogen “Konya Wa Boogie Back”- Scha Dara Parr ft. Ozawa Kenji

Yeah, Zura can get with the kool kidz

Takasugi Shinsuke:

Grandpa Takasugi back at it again. This man does not budge in his music preferences. To him, traditional Japanese is the way to go; the modern stuff is just noise.

“Cherry Blossoms”- unknown composer

“The Moon over the Ruined Castle”- sung by Kurumi Kojima

“Shamisen Kokusai Bunka Shinkokai”- Kikuhara Hatsuko, Kikuhara Kotoji

“Tegoto”- performed by Miyagi Michio

“Yuki”- performed by Fukuda Teruhisa and Shiho Kineya

“Koden Sugomori (Tsuru No Sugomori)” performed by Mamino Yorita

Refined connoisseur? Or snob? Gintoki likes to the think the latter.

#gintama #gintama headcanons #gintama imagine #joui 4 #sakamoto tatsuma #sakata gintoki #takasugi shinsuke #katsura kotarou #answered ask #asks open #iwrotethisat2amanditshows

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