5 Rekomendasi Halal Restaurant di Tokyo – Selain terkenal karena destinasi wisatanya, Jepang juga memiliki berbagai macam jenis kuliner yang menjadi incaran para pelancong lokal maupun dunia, terutama di daerah Tokyo. Sayangnya, tidak semua tempat makan atau restoran di Tokyo halal untuk kaum muslim.
5 Rekomendasi Halal Restaurant di Tokyo
meirapenna – Kuliner Jepang memang memiliki rasa ciri khas sendiri. Ramen dan sushi biasanya menjadi salah satu jenis makanan yang paling dicari ketika berlibur ke negeri Sakura tersebut. Jadi, buat kamu yang ingin liburan dan mengunjungi kuliner halal di Tokyo, Jepang, kamu perlu tahu beberapa restaurant halal di Tokyo yang aman untuk dikonsumsi.
1. Sushiken Asakusa
ASAKUSA SUSHIKEN
Salah satu restoran makan halal di Tokyo adalah Sushiken Asakusa. Restoran ini merupakan salah satu pelopor restoran sushi yang memiliki sertifikat halal resmi di Tokyo. Selain bisa menyajikan masakan serba halal, kamu juga bisa menikmati acar jahe Jepang bernama gari.
Restoran ini sangat terkenal di kalangan pengunjung. Sebagai pelopor restoran sushi halal di Jepang, tidaklah mengherankan jika Sushiken Asakusa dipenuhi pengunjung wisatawan domestik dan internasional.
Alamat: Asakusa, Taito City, Tokyo
Jam buka: 12.00-15.00 dan 17.00-22.30 (Senin-Sabtu)12.00-15.00 dan 17.00-22.00 (Minggu)
Harga: Mulai dari Rp150.000
2. Gyumon
Gyumon Halal BBQ, Shibuya, Tokyo
Jika Anda ingin makan makanan yakiniku halal di Jepang, Gyumon bisa menjadi salah satu sumber yang bisa dicoba. Gyumon adalah salah satu restoran halal yang cukup populer di Tokyo karena koki sendiri pun seorang muslim.
Untuk kamu para muslim traveler, jangan khawatir karena makanan yang disajikan akan dimasak menggunakan alat masak khusus dan tidak dicampur dengan masakan lainnya.
Alamat: 3 Chome-14-5 Shibuya, Shibuya-ku, Tokyo
Jam buka: 17.00-04.00 (Senin-Sabtu)17.00-23.00 (Minggu)
Harga: Mulai dari Rp356.000
Baca Juga: Rekomendasi Restoran Halal di Jepang: Nikmati Makanan Halal di Jepang Tanpa Khawatir
3. Kusumoto
kusumoto
Sumber Gambar
Jika Japafans ingin mencoba makanan Jepang halal lainnya, dapat mengunjungi restoran Kusumoto. Berlokasi di Nishi Azabu, Kusumoto bukanlah restoran khusus muslim. Namun, beberapa jenis makanan yang disajikan memiliki sertifikasi halal.
Bahkan sertifikasi itu diberikan oleh Nippon Asia Halal Association. Salah satu jenis menu andalan yang aman untuk dikonsumsi oleh muslim adalah washoku. Nah, jika Japafans berkunjung ke Jepang, jangan lupa untuk mampir ke Kusumoto, ya!
Baca Juga : Cara Menggunakan Bahasa Inggris dalam Kehidupan
Alamat: 3-23-5, Nishi-Azabu, Minatoku, Tokyo
Jam buka: 18.00-23.00 (Senin-Sabtu)
Harga: Mulai dari Rp200.000
4. Naritaya
naritaya halal ramen
Kalo liburan ke Jepang, belum lengkap rasanya jika ga mencoba ramen di negaranya. Namun, kalo kamu dirasa khawatir dengan restoran ramen yang tidak friendly bagi muslim, kamu bisa mencarinya di Naritaya.
Restoran spesial ramen ini ada di lokasi pariwisata Asakusa dan tentu saja akan tidak susah ditemukan. Uniknya ramen di Naritaya adalah kuahnya yang terbuat dari kaldu cakalang ikan.
Alternatif dengan babi panggang, ramen disajikan dengan ayam dan dilengkapi dengan berbagai jenis nori yang membuat hidangan ramen kamu semakin sempurna.
Alamat: 1 Chome-11-7 Shinjuku, Tokyo
Jam buka: 14.00-22.00 (Senin-Kamis)18.00-22.00 (Jumat)13.00-22.00 (Sabtu, Minggu, Hari Libur)
Harga: Mulai dari Rp73.000
5. Sumiyakiya
sumiyakiya
Jika kamu suka makan yakiniku atau olahan daging lainnya, Sumiyakiya dapat menjadi salah satu pilihan restoran yang aman untuk para muslim. Hal ini karena,
Sumiyakiya telah berkesan menghasilkan sertifikat halal dari Malaysia Halal Corporation (MHC). MHC adalah lembaga sertifikasi halal yang berkembang melalui industri halal di negara-negara yang beragam.
Sumiyakiya menjadi restoran yang agak terkenal dikunjungi oleh pra muslim traveller. jika kamu ingin pergi ke Sumiyakiya, restoran ini berlokasi di kawasan Roppongi.
Alamat: 3-29-16, Nishiazabu, Minato-ku, Tokyo
Jam buka: 1.30-15.00 dan 18.00-23.30 (Senin-Jumat)18.00-23.30 (Sabtu)
Harga: Mulai dari Rp118.000
Social Media: Instagram
6. Hanasakaji-san
hanasakaji-san, Halal Washoku Superior
Jika Japafans berkunjung ke Shibuya, kamu bisa mengunjungi restoran yang ramah untuk muslim, yaitu Hanasakaji-san. Restoran halal ini menawarkan menu utama shabu-shabu ala Jepang yang fresh dan tentunya nikmat.
Jangan khawatir, restoran ini menggunakan daging yang disajikan dan telah mendapatkan sertifikasi halal dari lembaga setempat, lho.
Alamat: 3 Chome-14-5 Shibuya, Shibuya-ku, Tokyo-to B1F
Jam buka: 10.30-15.00 dan 17.00-tengah malam (Senin-Jumat)17.00-tengah malam (Sabtu-Minggu)
Harga: Mulai dari Rp535.000
best restaurants in Tokyo
1. Sushi: Ajuta
The cheerful, talented Ajuta chef proudly displaying a high-quality piece of fish to the reader.
If you’re in the market for some of Tokyo’s best omakase “chef’s choice” sushi, you won’t believe where you’ll actually be able to find it or how readily it will be found. Ajuta is ironically located in one of Tokyo’s most convenient neighborhoods — Harajuku, Tokyo’s pop culture and fashion center — but it’s tucked away in a basement.
If you can find it, though, one of the best sushi experiences in Tokyo awaits. Chef Ajuta Hiroki is one of the most experienced sushi chefs working today, having apprenticed under some of Tokyo’s top establishments, including several of the Michelin Guide Tokyo.
His skill has been rewarded with the recognition and assistance of some of the most prosperous Japanese producers, like tuna vendor Yamayuki, or conger eel supplier Ueken. It shouldn’t be surprising that such fare ends up in his signature menu offerings.
Most notably, Chef Ajuta’s rice is spot on — a highly carefully chosen combination of local rice, four vinegars and two salts that emulsifies the fat of the fish that’s placed on top. This is omakase sushi at its finest.
Baca Juga : Apa Itu Pengindeksan Semantik Laten
2. Sushi: Sushiroku Roppongi
Upscale seafood at Sushiroku Roppongi, garnished with flowers and gold flakes.
It’s ironic that Sushiroku Roppongi positions itself as a restaurant that aims to make Edomae-style sushi popular, and then greets its guests at the entrance with a robot.
Other than this contradiction, the quality of its sushi is not in doubt. Every fish piece is handled in the Tsumoto way, a process of bloodletting that keeps the fish as fresh as possible while undergoing the traditional Edomae aging.
In addition, the rice is carefully hand-picked by a certified Rice Meister, then treated with a blend of rare Yohei red vinegar. There is only one menu served here in this omakase sushi restaurant, but what a menu it is — created by a chef who studied at the three-Michelin-star Joel Robuchon Restaurant.
The restaurant is also exquisitely intimate; the ambiance is immaculate, red and green bonsai erupting into riot of color against monolithic black central counter, all of which is painted black. The perfect place to try traditional Edomae sushi with a hint of creative expertise.
3. Sushi: Sushi Misuji Caretta Shiodome
Two-seater tables at Sushi Misuji Caretta Shiodome facing Tokyo skyline.
Diners experience lavish and traditional hand-moulded sushi 200 metres over the streets of Tokyo, in which even Mt. Fuji remains in sight on a clear day. Elegant Edomae sushi at Sushi Misuji comes paired with carefully selected wine and champagne for all kinds of accompanying wine.
4. Kaiseki: Imakoko
Cozy, warm interior spaces at Imakoko.
Imakoko, which means “now here,” is one of Tokyo’s greatest kaiseki restaurants ever, and it specializes in Noto Peninsula of Ishikawa Prefecture dishes. It is managed by Ishikawa-born Chef Okado Kimihiko — an extremely acclaimed chef who rose to fame after being awarded a special prize from the Ministry of Foreign Affairs for his work in the Embassy of Japan’s kitchen in Bolivia.
Ironically, the further Chef Okado traveled, the more he fell in love with Noto cuisine, and it is because of this that he uses almost all of his ingredients from the Noto Peninsula.
From seafood, vegetables, condiments, to even the floral arrangements that decorate his plates, everything is chosen and harvested at the best time that best showcases the ingredient’s flavor.
Why “almost all,” then? Because Chef Okado’s reputation has granted him the privilege of being one of the select few chefs to have the privilege of serving Katsube beef — a wagyu beef from Shimane Prefecture of which fewer than 50 heads of cattle are sold each year.
5. Kaiseki: Tsunokamizaka Koshiba
A fascinating, picturesque presentation at Tsunokamizaka Koshiba, where seafood is served on a large leaf.
Nihon-ryori (loosely “Japanese cuisine”) as a style of cooking is one that requires an extraordinary amount of attention to detail. Tsunokamizaka Koshiba, situated in the vicinity of the center of Shinjuku, is extremely well known as one of the best at displaying the hyper-seasonality of Japanese cuisine.
In Tsunokamizaka Koshiba, the menus change with what is to the outsider astonishing frequency; like the most excellent nihon-ryori chefs, Chef Koshiba Takeshi particularly pays attention to monitoring the Japanese micro-seasons called ko, which are 72 in total per year, and to use the most appropriate ingredients for said season, paying even attention to the temperature and humidity of the environment.
Chef Koshiba represents the Kansai school of nihon-ryori, and his approach is extremely different from the prevailing Kanto style that informs the kaiseki and the kappo in Tokyo. His hassun platter, for instance — a sequence of small dishes eaten early in the service course, and typically held to be the quintessence of a kaiseki course — is particularly sought after, as are his charcoal-grilled courses, prepared over binchotan white charcoal.
6. Teppanyaki: Aoyama Gyusai
The counter seating of Aoyama Gyusai, situated directly in front of the head chef’s own teppanyaki grill.
You can’t dispute 30 years of experience — and that’s exactly what the head chef of Aoyama Gyusai brings to the teppan grill. There are likely few living chefs who are as comfortable behind the grill as he.
And having been in the business so long, it must mean that over the years he’s built up a network of suppliers who provide him with nothing but the best: fishermen from Kanagawa’s Miura Port send their finest kuruma-ebi tiger prawns, ise-ebi spiny lobsters and abalone.