01 / ABOUT THE PLACE
About this place
At Tsubame Kitchen, part of the pleasure of ordering the Tsubame-style hamburg steak is opening its foil parcel at the table. One diner recalled the excitement of cutting into the wrapping, along with a juicy hamburg steak and vegetables with a hint of sweetness. The menu describes it as the restaurant’s signature hamburg steak topped with beef stew, served with a choice of rice or bread. Another diner enjoyed the aroma of the stew, tender meat coated in sauce and fluffy potatoes. It is a fitting choice when you want the restaurant’s speciality, pairing the richness of the meat with the mellow flavour of the stew.
The Japanese-style hamburg steak offers a fresher contrast, topped with grated daikon and a house-made sauce. Its distinctive flavour comes from stock made with kelp from Rausu, Hokkaido, and bonito flakes from Makurazaki, Kagoshima. It comes with rice or bread. For something other than hamburg steak, there is salmon meunière made with salmon from Onagawa, Miyagi, served with browned-butter sauce and a choice of rice or bread. Large deep-fried oysters from Hiroshima are another option, making them a possibility for lunch when you are not in the mood for meat.
Located on the 4 floor of atre Shinagawa, the restaurant serves both lunch and dinner. For dessert, there is pumpkin pudding with vanilla ice cream—a pleasingly sweet finish after a hearty main course.
