Latest news with #GoHatori
SoraNews24
4 days ago
- Lifestyle
- SoraNews24
The joy of creating a wild Japanese ikebana flower arrangement for a country house【SoraHouse】
With no experience and 100-percent locally-sourced materials. When it comes to interior decorating, a lot of times a little plant life can help make the space feel more warm and welcoming. Our plant-loving Japanese-language reporter Go Hatori has long had a small tradition with his family, where they maintain a single-stem vase on the dining table. As he delved further and further into the world of single-stem vases, gradually his interest in the world of Japanese flower arrangement, named ikebana, began to awaken. Much like with his family's single-stemmed vases, ikebana mostly tends to focus on minimalistic design, especially when compared to Western-style flower arrangements. After so much reading up on ikebana, Go really wanted to go even deeper into the practice. However, with multiple styles of the art, it would take some serious studying to become somewhat proficient in any one of them. There is the style of rikka, which finds its roots in religious ceremonies and offerings, using Buddhist teachings to create beautiful embodiments that attempt to capture the essence of nature itself. Or there is the later-developed style of seika (or sometimes shoka), which utilizes the three elements of heaven, earth, and man, to reflect the natural beauty and essence of a living plant. As much as Go would love to devote time and energy in pursuit of this art, he is currently unable to. Instead, he decided to venture out to create his own, personal style: Hatori-style Survival Ikebana. The essence of Go's pioneering style is to follow your emotions and create a piece using materials found around you. While certainly possible to do in the neighborhood of our office in Shinjuku, a beginner might struggle to source materials in such an urban environment. So, Go decided to take his first foray into flower art to SoraHouse, the house we purchased in the Japanese countryside four years ago. Being surrounded by nature, he was sure to find enough materials to create a beautiful piece of art, as long as he wasn't scared off by another serpentine visitor. ▼ 'How about this?' ▼ 'I don't know the name of these at all…' (but they's most likely Japanese primrose) ▼ '… using the flowers and grass around our house…' ▼ '… I want to arrange them with all of my heart.' ▼ 'But not this.' ▼ 'Nor this.' ▼ 'Too much isn't good either.' ▼ 'If it feels wrong, have the courage to throw it away.' ▼ 'This looks promising.' ▼ 'Finished.' The first work of art from the Hatori-style of ikebana is entitled: Wild Child 'I think it turned out well, if I say so myself,' says Go. ▼ Placing it into the alcove of the room, it looks great. Go completed his piece on June 20, and when he went back on July 3, around two weeks later, he discovered that it was surprisingly still full of visual vitality. As to be expected from a Wild Child. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
02-07-2025
- Entertainment
- SoraNews24
How to make pickled plums like the Japanese grandparents you may or may not have【Part 1】
Today in the SoraKitchen, we're not just making umeboshi, we're making umeboshi inside our office. SoraNews24's HQ in downtown Tokyo's Shinjuku neighborhood is made up of two rooms. There's the main room, where our in-office staff writes articles, and the conference room, which is used for meetings, interviews, and making pickles. That last one is a recently addition to the conference room activity list, courtesy of our Japanese-language reporter Go Hatori…but really courtesy of Go's grandpa and grandma. A few years back, Go's grandparents taught him their recipe for making umeboshi, Japanese-style pickled plums. Summer is the season for making umeboshi, and Go tried his hand at it for the first time in 2021. The results, he says, were less than delicious, and his plums turned out slightly, but not much, better in 2022. 2023 was a breakthrough, though, as Go managed to produce a truly tasty bath of umeboshi, and even his grandpa was impressed when he tasted Go's work. ▼ Go's granddad with a whole bunch of umeboshi Sadly, Go's grandpa passed away in 2024, and our reporter took that year off from umeboshi making. He's ready to try again, though, not just because he likes umeboshi, but also as a way of keeping his connection with his grandpa through his pickling legacy. But why is Go making his umeboshi in the office? Because he's having construction work done on his apartment balcony this summer and he won't have anywhere to hang the plums to dry (the final step of the process). He'll need to make periodic adjustments to the batch, so doing his pickling at the SoraHouse, way off in the mountains of Saitama Prefecture, won't work. That leaves making pickles at the office as the best option, and that also means that we get a front-row seat to the process, so even those of us without a Japanese grandpa or grannie of our own can learn how to make umeboshi too. From start to finish, it takes several weeks to make umeboshi, so today Go will be showing us the initial steps, and we'll check in with him again when it's time for the next stage. What supplies do we need at the starting stage? Japanese plums, or ume, as they're called in Japanese, are first on the list, naturally. Next we'll need coarse-grain salt (we'll explain the exact quantities below). A toothpick and paper towels will come in handy, but those are things you probably have in your kitchen already and won't need to make a special shopping run for. We're also going to need a container to keep the plums in as they pickle. While you could possibly get away with any old bucket, Go recommends getting a specialized pickling bucket, which has two lids. Amazon Japan has a bunch here, with several available for about 1,000 yen (US$7]. He suggests getting a 'pickling stone' too, which is a fancy name for a weight designed to sit on top of the pickling bucket's inner lid and keep it firmly clamped down. Again, you could probably use any suitably disc-shaped heavy object, but you can get a pickling stone from Amazon Japan for 2,000 yen or less, so Go thinks it's a worthwhile investment. And last, Go strongly recommends getting a pickling bag that can be tied up to protect the plums during the process, and once again, you can get them from Amazon Japan, with Go's preferred brand being about 500 yen for a set of two bags. And with that, it's time to get started making some umeboshi! ● Step 1 The first thing to do is to remove the stems from each of the plums. This is where the toothpick will come in handy, since it'll allow you to dig the stem out without slicing up the rest of the fruit. ● Step 2 Wash the plums in cold water to remove any dirt or debris. ● Step 3 Dry the plums using a paper towel. ● Step 4 Now let's talk about the quantities of plums and salt to use. For the plums, you can use as many or as few as you want, of course, but just make sure you weight them, because Go's grandpa's recipe ratio calls for an amount of salt equal to 15 percent of the total weight of the plums. So, for example, if you had two kilograms (4.4 pounds) of plums, you'd use 300 grams (10.6 ounces) of salt. For Go's batch of office umeboshi, he's got 1.89 kilograms of plums, so he measured out 284 grams of salt. ● Step 5 Place the pickling bag inside the pickling bucket. Really, this is a failsafe step, but the extra layer of the pickling bag will help keep things secure and hygienic during the pickling process. ● Step 6 Place the plums and salt in the pickling bucket. Start with a layer of plums, sprinkle salt over them, then add another plum layer, then more salt, and keep going until you've got all of your ingredients in there. ● Step 7 Tie the pickling bag closed and place the pickling bucket's inner lid on top of it, and then place the pickling stone on top of that, and then put the bucket's outer lid in place. ● Step 8 Place the pickling bucket in a dark, cool place. Oh, and if you're making your pickles at work, you'll probably also want to make sure it's somewhere so that the container won't be in the way while you and your officemates are working. And with that, we've completed Stage 1 of Operation Make Go's Grandpa's Umeboshi. We've got about two weeks until Stage 2, so like our pickled plums stay cool, and we'll see you back here then. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter!
SoraNews24
07-06-2025
- Entertainment
- SoraNews24
What's the best way to spend 1,000 yen at Kura Sushi?【Japan Super Budget Dining】
Fish, noodles, and heresy are all on the table as our panel of hngry reporters puts together 10 different meals for 1,000 yen or less. Our Japan Super Budget Dining panel is coming off two straight meaty meals, having made recent visits to the Mos Burger and Matsuya chains for hamburgers and gyudon (beef bowls), respectively. So today we're giving beef a break and instead heading to Kura Sushi, or Kurazushi, as it's pronounced by locals in Japan. Kura Sushi is one of Japan's most popular kaiten sushi/conveyor belt sushi chains, and among that section of the dining scene it's known as an especially budget-friendly tasty place. So, as we do in this series, we gave each of our panel members a budge ot 1,000 yen (US$6.90) and told them to put together the best meal they could from Kura Sushi's menu. ▼ Takamichi Furusawa's 'Kura Sushi Beginner' set (920 yen) ● Salted matured tuna (115 yen) ● Marinated matured tuna (115 yen) ● Salmon (115 yen) ● Umadare sauce salmon (115 yen) ● Kisslip squid (115 yen) ● Pacific flying squid (115 yen) ● Natural dashi udon noodles (230 yen) 'This is actually my first time to eat at Kura Sushi. Since I don't have any experience with their menu, I went with things I saw being promoted on their website and in-restaurant signs and posters, plus a few things I always order at kaiten sushi restaurants. But when I broke up rotation between tuna, salmon, and squid, I was shocked by how good the udon's dashi bonito stock broth. The combo of sushi and udon is like a revelation, and I can't believe I found noodles that taste this good at a sushi restaurant.' ▼ Go Hatori's 'Shrimp All the Way' set (945 yen) ● Shrimp (115 yen) ● Shirim with avocado (150 yen) ● Seared gratin-style shrimp with mayo (170 yen) ● Seard shrimp with cheese (170 yen) ● Tempura shrimp nigiri sushi (170 yen) ● Tempura shrimp sushi roll (170 yen) 'I regularly make whole kaiten sushi meals out of nothing but cooked shrimp sushi, so I went down that path again, grabbing both some conventional and some unorthodox plates. But even this isn't all the cooked shrimp options Kura Sushi has!' ▼ Masanuki Sunakoma's 'Super Honor Roll' set (995 yen) ● Kaisen mixed seafood gunkan (115 yen) ● Salted matured tuna (115 yen) ● Salmon (115 yen) ● Squid with oba (Japanese basil) (115 yen) ● Special of the day tuna with green onion gunkan (115 yen) ● Seared bonito without rice (190 yen) ● Natural dashi udon noodles (230 yen) 'You've got to keep your eyes on the conveyor while you're at Kura Sushi, since the daily specials, like the three-piece tuna with green onion plate, might not be on the menu. Picking that up made my stomach and my soul feel very happy.' ▼ Yuichiro Wasai's 'Drawing Out the Full Potential of Inexpensive Sushi' set (990 yen) ● Salted matured tuna (115 yen) ● Matured tuna (115 yen) ● Salted marinated yellowtail (115 yen) ● Sered bonito with yuzu citrus salt (115 yen) ● Yuzu citrus flounder (115 yen) ● Kisslip squid (115 yen) ● Iberian pork (130 yen) ● Corn fritters (170 yen) 'There's no getting around it: a lot of my favorite types of sushi are expensive. There're exceptions, though, with less expensive ingredients with a little extra effort put in to maximize their potential in how they're prepared or seasoned. Basically, cheap ingredients made to taste better than they otherwise would. My selection is kind of heavy on salty flavors overall, but there're some sweet notes too in the pork and corn, making every plate great. ▼ Yoshio's 'Cheap but Ultimate' set (920 yen) ● Salted matured tuna (115 yen) ● Salted marinated yellowtail ( yen) ● Large-serving scallop sushi (115 yen) ● Yuzu citrus salt bonito (115 yen) ● Salmon (115 yen) ● Pangasius (115 yen) ● Mackerel (115 yen) ● Sardine (115 yen) 'When I go to kaiten sushi, I'm all about maxing out on the affordably priced stuff. The bonito and sardine in particular were super thick and fresh, especially for the low price, so I totally recommend getting some of those.' ▼ Ahiruneko's 'Ultimate Kura Sushi Alcoholic Drink Side Order' set (930 yen) ● Maguro yukke (tuna with egg) (130 yen) ● Chanja (spicy cod innards) (115 yen) ● Marinated salmon (115 yen) ● Small-size goro chicken fried chicken (150 yen) ● Gin lemon soda (420 yen) 'Gunkan (battleship-shape) sushi is a little more expensive that regular nigiri sushi, but it makes for a great side order snack to have with alcoholic drinks, and since gin with lemon and soda water is something you don't often see at chain kaiten sushi restaurants, I wasn't going to pass that up. The fried chicken is the finishing touch that gives the whole thing just the right balance of flavors.' ▼ Takashi Harada's 'Orthodox Chawanmushi and Sushi' set (995 yen) ● Chawanmushi savory egg custard (230 yen) ● Salted matured tuna (115 yen) ● Matured marinated tuna (115 yen) ● Salmon (115 yen) ● Shrimp (115 yen) ● Large-serving scallop sushi (115 yen) ● Aji (horse mackerel) (190 yen) 'Obviously I wanted to focus on sushi, but the chawanmushi looked to good not to order. Even with that, I still had a little extra room left over in the budget, so I splurged on a plate of aji.' ▼ Mr. Sato's 'Weekdays-only Set Meal' (980 yen) ● Kaisen mixed seafood bowl (600 yen) ● Miso soup (150 yen yen) ● Chawanmushi savory egg custard (230 yen) 'On weekdays only, until 5 p.m. Kura Sushi has a special lunch kaisen bowl, so I used that as the foundation to build my meal on. It's tasty, filling, and more convenient than having to order a bunch of different things.' ▼ Mariko Ohanabatake's 'Entertaining Heresy' set (990 yen) ● Sukiyaki-style gunkan (115 yen) ● Squid with okura gunkan (115 yen) ● Salted tuna (115 yen) ● Pangasius with lime salt (115 yen) ● Natural dashi udon noodles (230 yen) ● Corn fritters (170 yen) ● Warabi mochi (130 yen) 'Kaiten sushi is supposed to be fun. They've got all sorts of things on the menu thatd be considered heresy at more traditional sushi restaurants, things like 'sukiyaki sushi' and sushi seasoned with lime salt. So I got creative, and also treated myself to some jiggly warabi mochi for dessert.' ▼ Seiji Nakazawa's 'Actually Kura Sushi has Crazy Good Dandan Noodles' set (910 yen) ● Dandan noodles (490 yen) ● Two orders of beef kalbi short rib (230 yen each) ● Chashu pork croquette (190 yen) 'I see a lot of other people choosing udon to be part of their meal, and yeah, Kura Sushi does a great job with it. But I'd pass on the udon and get their tantanmen/dandan noodles instead. Kura Sushi makes their own broth for this in-house too, and it's nt just spicy, but nice and rich too, and I powered it up to the limit by adding extra beef and pork to my bowl.' And with that, the Japan Super Budget Dining panel is off to bask in their food comas. We'll see you all again next time, and in the meantime, if you're craving Kura Sushi but have a little more money to spend, the chain now has a high-end sister restaurant open in Tokyo too. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
05-05-2025
- Entertainment
- SoraNews24
The SoraNews24 ice cream showdown: A frozen nine-way battle【Taste test】
We assemble an array of accessible frozen treats for a man with very vanilla tastes. When it comes to food, our Japanese-language reporter Go Hatori contains multitudes. On the one hand, his desire to broaden his palate and culinary skills is so strong that he's succeeded in getting fried rice recipes from two different online scam artists while they were in the process of trying to steal Go's money or identity. But on the other hand, he's got next to no first-hand experience with anpan, one of Japan's most popular baked-good sweets. So every now and again, we put together a selection of some of the tastiest treats to be found in Japan, with each member of our panel making a recommendation from a certain category for Go to taste, and today's theme is ice cream. We should start by explaining that Go (pictured above) doesn't dislike ice cream. It's just that he pretty much always eats the same kind, Lady Borden-brand vanilla ice cream, which he keeps stocked in his freezer at home. We've got a whole slew of other kinds for him to try, though, so let's take a look at the lineup and see if they can get Go to consider shaking up his ice cream-eating habits. ● Mr. Sato's recommendation: Kubota Ice Candy Strawberry Milk (216 yen [US$1.50]) 'You can only find this at stores that carry high-quality stuff, like the supermarkets attached to Isetan department stores or the Natural Lawson convenience store chain. It's made by the company Kubota in Kochi Prefecture, and the combination of rich milk and tart strawberries is hard to resist. For 216 yen, you won't find many other ice creams that are this genuinely tasty.' ● Ahiruneko's recommendation: Mow Vanilla (183 yen) 'I think I remember Go saying once that he likes Mow Vanilla, and I thought it'd be nice to suggest something that our readers can easily find at just about any supermarket or convenience store in the country.' ● Seiji Nakazawa's recommendation: Baskin-Robbins Happy Friends Panda Rum Raisin (450 yen) 'I think Go will like the strong contrasts in not just the flavors, but also the textures in rum raisin ice cream, even if they don't feel like the most obviously complementary combinations. Plus when I went to Baskin-Robbins to pick some up, I found out about the 'Happy Friends' option, which adds a topping of chocolate and whipped cream.' ● Masanuki Sunakoma's recommendation: Giant Cone Chocolate and Milk (214 yen) 'This is the one to pick for people who want a big contrast in textures. The chocolate is crisp as you bite into it, and the combination of chocolate with milky vanilla is a time-tested classic. Factor in the secret weapon of the crunchy almonds, and this can go toe-to-toe with even premium ice creams, and it's my personal favorite brand of ice cream to boot.' ● Yuichiro Wasai's recommendation: Taberu Bokujo Milk (248 yen) 'For someone like Go, who likes a straightforward creamy vanilla flavor, I thin he'll love Taberu Bokujo Milk [which translates loosely to 'Farm-fresh Milk that You can Eat']. Really, if that's what you're into, it doesn't get any better than this.' ● Mariko Ohanabatake's recommendation: Black Mont Blanc (200 yen) 'I don't know how well known it is in Tokyo, but Black Mont Blanc is the ice cream pride of Kyushu. The chocolate coating is covered in crumbled cookie bits for a crunch, and the deliciousness of the vanilla ice cream is something that anyone who's eaten it can sing the praises of. If Go doesn't pick this as the best of the bunch, he'll be making an enemy of everyone in Kyushu, and will never be able to set foot on the island again.' ● Takamichi Furusawa recommendation: Häagen-Dazs Vanilla (278 yen) 'I've heard that Go like Lady Borden vanilla, so I figured another premium-brand vanilla ice cream should be right up his alley.' ● P.K. Sanjun's recommendation: Chateraise Choco-baki Kajigon (108 yen) 'It's always hard to get a read on Go's tastes, since he likes both basic traditional stuff and bold surprises. He's kind of all over the place like that. For this time around, I'm guessing he wants something unique, so I'm going in with these vanilla ice cream bars with a super-hard chocolate coating, and putting my faith in the crunchy texture to win him over.' ● Yoshio's recommendation: Ohayo Brulee (397 yen) 'This is the brand of cream brulee ice cream from 7-Eleven. The caramelized sugar topping is nice and crunchy, and when you mix it together with the ice cream they taste great, and even smell great. It's also my kids' number-one ice cream recommendation.' Now, with the entrants assembled, it was time for Go to carry out his professional duty and eat a whole bunch of ice cream. ▼ Go: 'OK, I'm gonna start with the Giant Cone!' ▼ Go: 'Oh, yeah! This is really good! No two ways about it.' ▼ P.K. Sanjun: 'He's really going to town, isn't he? Not pacing himself at all.' ▼ Go: 'All right, time for the Kubota Ice Candy Strawberry Milk. Hmm…this feels more like the kind of thing to eat outside on a hot summer day.' ▼ Go: 'Ah, Taberu Bokujo Milk? This is the one that made a really big stir when they tarted selling it at Family Mart convenience stores, right?' ▼ Go: 'Häagen-Dazs? Don't mind if I do!' ▼ Mr. Sato: 'He's scooping up as much as he can with every bite…' ▼ Go: 'Oh, hey, I know this one too! Black Mont Blanc. Once you try it, you'll always remember the texture.' ▼ Masanuki: 'I mean, I know it's a taste test and all, but I didn't expect him to keep eating and eating them all after taking a taste.' Mariko: 'Shouldn't he be full by now? Where's he putting it all?' ▼ Go: 'I think I may have tried the Ohayo Brulee before. It's even better once it gets a little melty.' ▼ Go: 'Oh, wow, this Baskin-Robbins is awesome! And it's rum raisin? I never would have thought to order that flavor on my own.' So when Go had finished tasting (and eating quite a bit of) all nine entries which were his top three? He gives the third-place prize to 7-Eleven's Ohayo Brulee… …the second-place trophy to Baskin-Robbins Happy Friends Panda Rum Raisin… …and his pick for the overall winner is… …Häagen-Dazs Vanilla. In retrospect, perhaps we should have seen this coming. With Go always having Lady Borden vanilla ice cream in his freezer, it's clear that plain vanilla ice cream is exactly where his personal ice cream sweet spot is, so it makes sense that even when presented with more complex frozen treats, he still gravitated towards the one closest to his ideal of a straightforward rich creamy flavor. On the other hand, the fact that Go ate so much of the other entries, far beyond what he needed to establish a flavor profile for them, shows that they all have their own individual charms, and when the rest of the panel helped themselves to Go's leftovers, no one had any complaints, so you may need to follow Go's example and eat nine different desserts in one sitting to find the one that most speaks to you. Photos © SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
25-04-2025
- Entertainment
- SoraNews24
Japan Super Budget Dining – What's the best way to spend 1,000 yen at beef bowl chain Matsuya?
Eleven local recommendations for eating on the cheap at this famous restaurant chain. Welcome to Episode 25 of Japan Super Budget Dining, our in-depth series where we explore what 1,000 yen (US$7.02) can get you at some of the country's best-known chains. This time, we're off to Matsuya, one of Japan's leading beef bowl chains, where our Japanese-language reporters are using their local expertise to share with us their top recommendations. The only rule is that none of the meal ideas exceeds the 1,000-yen limit, a requirement that's becoming increasingly difficult with rising costs, so let's get to it and see what they recommend below! ▼ Masaunki Sunakoma's 'Beyond 1,000-yen Set' Set Meal of Hamburg Steak in Brown Sauce Topped with Cheese (1,030 yen → 960 yen with app coupon) Free large rice upgrade Total: 960 yen ▼ 'I cheated death with a coupon! The melty cheese and savoury sauce makes this wild combo worth the gamble.' ▼ Go Hatori's 'Meat Mountain Mega-Serving' Beef Bowl with Large Serving Simmered Beef ＆ Onion on Regular Serving Rice (580 yen) Beef Plate Side Dish (370 yen) Total: 950 yen ▼ 'I kept piling on meat until my bowl looked like a beef volcano. Pure happiness!' ▼ Takashi Harada's 'Secret Lunch Set That Takes the Classic Breakfast to the Next Level' Sausage & Egg Breakfast Set (490 yen) Large Beef Plate Side Dish (480 yen) Total: 970 yen ▼ 'I turned breakfast into lunch by adding a mountain of beef. Pro tip: Eat it at 11 a.m. for maximum brunch-style satisfaction!' ▼ Yuuichiro Wasai's 'Ultimate Takeout Drinking Combo' Stewed Chicken Curry and Rice Single Item (660 yen) Mini Beef Plate (200 yen) Cold Tofu (100 yen) Total: 960 yen ▼ 'This isn't just food, it's beer's best friend. Takeout lets me savour Matsuya like it's a drinking snack!' ▼ Seiji Nakazawa's 'All-You-Can-Eat Rice, Hamburg and Tonjiru Set' Set Meal of Hamburg Steak in Brown Sauce with Tonjiru pork miso soup (1,000 yen) Free extra rice (select locations) Total: 1,000 yen ▼ 'I exploited a location-specific promo for unlimited rice. Two bowls in, I was in carb heaven!' ▼ P.K. Sanjun's 'Beef Mountain Bibimbap Bowl Set' Beef Bibimbap Bowl (630 yen) Beef Plate Side Dish (370 yen) Total: 1,000 yen ▼ 'Matsuya's bibimbap is criminally underrated. Adding beef? Now it's a feast!' ▼ Furusawa Takamichi's 'Classic Beef Bowl Set' Large Beef Bowl (630 yen) Raw Egg (90 yen) Potato Salad (240 yen) Total: 960 yen ▼ 'Simple, timeless, and perfect. Adding the potato salad was a stroke of genius.' ▼ Yoshio Ueda's 'Food Coma Set' Set Meal of Hamburg Steak in Brown Sauce with Tonjiru pork miso soup (1,000 yen) Free extra-large rice Total: 1,000 yen ▼ 'I ate so much I couldn't move for three hours. Worth it.' ▼ Ahiruneko's 'All Hail the Chicken King' Stewed Chicken Curry and Rice (780 yen) Side Salad (150 yen) Total: 930 yen ▼ 'The chicken curry is a god-tier dish. Adding salad could be viewed as heresy but I did it anyway.' ▼ Mr Sato's 'The Rebel's 500-Yen Lunch' Small Beef Bowl Set (500 yen) Total: 500 yen ▼ 'Why waste 1,000 yen? Spend half, then buy Starbucks with the rest. Freedom!' ▼Mariko Ohanabatake's 'Early Bird Breakfast Hack' Cheese Omelette Over Rice & Pork Soup Set (550 yen) Extra Grated Yam (120 yen) Mini Beef Plate (150 yen) Side Salad (100 yen) Total: 920 yen ▼ 'This feels like a hotel buffet, and the omelette bowl with cheese and black pepper is absolutely divine.' So there you have it — 11 meal ideas for Matsuya that won't break the bank at 1,000 yen or less. While there were some clear overlaps, particularly in the way of hamburg steak sets, this just proves how popular these dishes are with locals. So next time you want to eat like a local, at breakfast, brunch, lunch or dinner, pull up a stool at Matsuya and order yourself a meal to remember. And if you're looking for more cheap meal recommendations, head on over here to find out what 1,000 yen will get you at the Lawson convenience store chain! Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
