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    Home » Restaurant

    Potsura Potsura Tokyo - Bib Gourmande Izakaya ぽつらぽつら

    Published: Aug 21, 2018 by Jennifer Che

    Potsura Potsura Tokyo
    This is the second post in the extended Japan Series 2018. Other posts in this series include Totoro, Fall Foliage, and Tofu Kaiseki.

    If you're looking for something that's casual yet a bit different from the traditional izakaya, noodle, or sushi joint in Japan, consider Potsura Potsura (ぽつらぽつら), a modern izakaya that focuses on fresh ingredients from the sea and the farm.

    Potsura Potsura Tokyo

    The restaurant sources its vegetables daily from its partner farm Matzuzawa Farms in Azamino, Kanagawa. The restaurant also emphasizes "openness". Chefs prepare food in an open kitchen that patrons lucky enough to score a counter seat (like us!) can observe and enjoy. Head chef and owner Yoneyama Yu truly has a passion for showcasing local ingredients.

    The restaurant has received a lot of recognition, bib gourmand by the Michelin Guide and top 100 restaurants by Tokyo Calendar. They offer a nice selection of Japanese wines and sake as well.

    It seemed like the perfect place for me: one of my favorite cuisines (Japanese); a strong focus on fresh vegetables and seafood; recognition for excellent cooking at a good value; and the ability to try lots of small dishes (izakaya format).

    I made the reservation through my hotel a couple weeks before the trip, just in case.


    Potsura Potsura Tokyo
    We started with an assortment of appetizers, all included with a service fee that they charge. It's a generous collection, including small "noodle-like" clear baby fish, beetroot feta salad, chicken and carrots, kabocha squash, potato salad, and deep fried fish served with a creamy dressing.
    Potsura Potsura Tokyo
    The next course was phenomenal. A beautiful Vegetable Terrine filled with all sorts of beautiful seasonal vegetables (broccoli, cauliflower, peppers, Kabocha, etc) held together with a tomato gelee wrapped in lettuce and served over a creamy French dressing. Fantastic flavors. I usually don't like creamy dressings, but I loved the light and zesty dressing as well as the delicious tomato gelee.
    Potsura Potsura Tokyo
    Next was a made-to-order egg custard (chawanmushi) topped with ikura. The custard was steamed for exactly 8 minutes and came our perfectly. Yet another simple yet excellent and well-executed dish.
    Potsura Potsura Tokyo
    A pork meatball served over Shiitake mushrooms.
    Potsura Potsura Tokyo
    Fish collar meat was super buttery and tender.
    Potsura Potsura Tokyo
    And then, a simple but lovely assortment of local, seasonal grilled vegetables, like bell peppers, turnips, and radish.
    Potsura Potsura Tokyo
    Finally, we ended with a small taste of scrambled egg with rice and scallions.
    Potsura Potsura Tokyo
    I really loved the dense, flavorful ice cream, which I believe was some sort of caramel flavor but I actually don't remember.

    In general, I really enjoyed Potsura Potsura. It's warm, cozy, laid back, and fun. It's the type of place where you can just sit back and enjoy great food with a glass of nice Japanese wine while catching up with a friend. From time to time, glance over at the kitchen and admire the food that they are creating.

    I especially appreciated the emphasis on fresh farm ingredients and overall quality. I also really liked the laid back, relaxed atmosphere. All in all, I definitely recommend this place.

    The restaurant is about a 10-minute walk from Shibuya Station. My friend and I walked there from Ebisu. It was a lovely walk, a bit off the beaten path.

    Potsura Potsura
    1F, Horiuchi Bldg, 22-11 Maruyamacho, Shibuya-ku, Tokyo

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    Trackbacks

    1. Sushi Ya すし家 with Takao Ishiyama plus new Sushi Ishiyama 鮨 いしやま - Tiny Urban Kitchen says:
      August 26, 2018 at 10:59 am

      […] This is the third post in the extended Japan Series 2018. Other posts in this series include Totoro, Fall Foliage, and Tofu Kaiseki and Potsura Potsura – Japanese modern izakaya. […]

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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