On An-Non In Nakameguro. Okinawan Restaurant In Tokyo.

Lioness In Japan introduces us to the restaurant alongside the Meguro river An-non which is well worth the visit. 

We had a friend stay with us in June and we didn’t know where would be a good place to have some food on a Friday night. Many places are booked out in Nakameguro so we decided to just walk around and see what we find.

As we walked along the Meguro river, I spotted a quiet alcove that had a long wooden wall leading to what seems like a hidden entrance. The menu was all in Japanese and looked like it had some grilled meat and fish — fail-proof and it was Japanese. Honestly, we don’t choose Japanese food unless we have visitors. The kangaroo and I naturally gravitate to dim sum, steak, tapas, Italian, Thai, Mexican etc. when it’s just two of us. But that would be very boring for our visitors…

Luckily, this evening at An-non, a sophisticated Okinawan restaurant, delivered excellent Japanese food and we came away pretty satisfied.

The starter seemed a bit ominous, though it came in a pretty ensemble…

I love fermented food so I had to try the fermented tofu but they presented this tiny cube and I cracked up. I’ve seen tiny food in Japan but this was ridiculous. But it turned out that I was wrong and not them. Fermented tofu, Okinawan style, is a solid mass that is very stinky and pungent. You can only really eat a small shaving at a time. I couldn’t stomach the rotten cheese taste but my companions thought it went well with their sake.

Speaking of which, this sake glass was so beautiful. I love the modern twist on sake cups in Japan…

Another standout that evening was the matcha pudding which was lightly laced with matcha flavour in a gelatinous sphere. I forgot to take photos of the rest of our meal but it was very good. The portions looked tiny but a few bites of each dish added up and I suddenly found myself full. Try the grilled cod fish, the house salad, and the steak (the boys raved over this one), and the stewed pork. And the Okinawan soba noodles were to-die-for — spicy and hearty and the noodles were just the right amount of slip and chewiness.