Monosus' working hours are set from 10:00 to 19:00, but the actual time people go home varies greatly from person to person.
Some people just stare at their computers without paying any attention to what's going on, some people go home on time with a cool head, some people go home on time while grumbling, and some people stay up all night with aplomb. Every day I think that work is an interesting place.
Well, whether I get up at 7pm or midnight, one thought remains the same.
"Oh, I want a beer."
On a slightly humid spring Thursday, I left work at 7:15pm and headed to Yoyogian, right next to Yoyogi Station ( the tonkatsu restaurant I introduced previously is run by two brothers).
It's a perfect day for beer.
If I see this entrance on a tired night, I'll jump in.
Glancing at female college students in cosplay handing out tissues, I walk down the stairs to the entrance, lit by warm-colored lights that make you feel at ease just by looking at them. I announce that I'm Ishikawa and have made a reservation, and am guided to the back of the counter.
The wooden floors and fixtures have aged to a beautiful brown color.
The left side of the restaurant is a large area of tatami seating, and on the right side there is an L-shaped counter.
The interior of the restaurant has the atmosphere that most would associate with a "long-established izakaya," and it is packed with people, just like a holiday.
Some salarymen sat in the tatami room with their suits rolled up and set aside, alternating between beer and cigarettes, while other couples were dressed a little more neatly and sipping sake at the counter, each enjoying their own way of evening.
The store is located underground, just 30 seconds walk from Yoyogi Station.
I sat down and opened the menu, written in calligraphy.
The most eye-catching word is, of course, beer.
After some hesitation, I order a bottle of beer.
Normally, I would order draft beer as a matter of course, but when I go to a bar with a Japanese atmosphere, I always find myself wanting to order a bottled beer.
The appetizer for the day was "Furofuki Daikon" (boiled radish)
The bottled beer and appetizers that were brought out looked great against the wood-grain counter.
Ah, the magnificent views of Japan.
It is unrivaled in the ranking of "Top 10 Scenic Views in Japan to See After Work", taking the overwhelming number one spot.
I took a sip of the golden, sparkling magical water from the glass, congratulated myself on my hard work, and then looked over the menu once more.
Here again, one letter catches my eye.
"Potato salad."
Although it takes a supporting role on the table, this dish makes an impact on the menu that makes it the star of the show.
Next to it is the text "Contents may change depending on the season."
The store's commitment and confidence.
I resisted the urge to ask the waiter what kind of potato salad he had today and simply said, "Potato salad and deep-fried tofu."
In this case, just wait without listening.
The fun of imagining the menu and the surprise when the food arrives are the pillars of food entertainment.
Just as the second bottle of beer was almost finished, the potato salad arrived with a shout of "Sorry to keep you waiting!"
I order my third beer and then sit down to my potato salad.
"Anything you order from a restaurant that serves delicious potato salad is delicious!" by Macky Makimoto, "Potato Salad Bar" Tatsumi Publishing, 2014
The store is bustling and we have just arrived with an ice-cold bottle of beer.
The angel of Yoyogi suddenly descends between my empty glass and my exhausted self.
The surface, more lustrous than any potato salad I've ever known, shines so proudly that I hesitate to put my chopsticks in it.
Hardening my heart, I quickly put my chopsticks in and brought the food to my mouth.
"ah"
My whole body relaxed, and as I was greeted by the soft, angelic taste, all my earlier hesitation was forgotten and I continued eating mindlessly.
A gentle flavour made with plenty of eggs, perfect for the spring season that connects winter and summer.
In winter, I like to eat a hot, steaming potato salad that's similar to mashed potatoes, and in summer, I like a spicy potato salad that goes well with a cold beer.
It goes without saying, but whenever you go to a regular bar, you'll get the same potato salad.
However, this restaurant changes the ingredients of their potato salad depending on the season.
Plus, it's the perfect potato salad.
Very kind.
I suddenly thought that this was a unique izakaya.
A refreshing service and a rich menu.
It's close to the station and the interior is not too big but spacious enough that you don't feel stressed.
Reasonably priced and delicious food.
It may seem like an izakaya, but if you look, you'll definitely find one in every town.
While thinking about such things, I finished off the deep-fried tofu, the additional bonito sashimi (which was also delicious!), and the bottle of beer was empty. I drank another bottle of beer after grabbing a recommended local sake. The last train was approaching (this was the same as working overtime), and with a shiver, I ordered a bowl of "paitan udon" to finish off the meal.
"White soup udon"
Who is the copywriter for Yoyogian?
It's such a great name that it makes you feel like getting excited.
This dish captured me with a stomach that was just about full and a brain that was just the right amount of alcohol working.
The cloudy soup matches the Japanese-style bowls perfectly.
It makes you want to jump in.
Thick, clear soup and thin noodles.
Despite being used in small amounts, green onions and sesame seeds tighten up the overall color tone.
The taste was a little stronger than I'd expected, and my mind and body, which had been completely relaxed, gradually returned to normal.
After quickly completing the adult "closing" process, I paid the bill and felt refreshed as I climbed the stairs to the ground floor.
"Let's do our best tomorrow too."
With that promise in mind, I left the bar and got on the train, making two complete circles around the Yamanote Line, which was the sad punchline to a fun evening.
Yoyogian
1-34-5 Yoyogi, Shibuya-ku, Tokyo, 1st basement floor
TEL: 03-3374-4024
18:00～23:00
モノサスアーカイブ