Maimon Restaurant, Yokohama

We enjoyed a classy meal and a night on the town in Yokohama.

maimon restaurant yokohama

We got off work early and took the train to Yokohama, where we walked the Minato Mirai waterfront to the World Porters Mall. Our hosts had made dinner reservations for us at Maimon Restaurant, upstairs on the 5th floor. The decor was distinctly high-class, not like the homey Za-Watami Izakaya experience of the other night.

Cold Start

After settling down and ordering our (FREE FLOW!) drinks, our starter dishes arrived. First up was a cold medley of raw veggies, including sweet corn, eggplant, grape tomatoes, and cucumbers. Two condiments, sea salt and soy sauce, were presented. Our table mates were impressed by the clear difference in taste they detected in the quality soy sauce. I preferred the simple sea salt, especially on the raw eggplant slices.

Our second cold platter was an array of seared tuna sashimi. Each slice featured a different condiment, from real wasabi, to thinly sliced radish, to a thin slice of lime with grated ginger. The sashimi was so fresh, it melted in my mouth! I really liked the lime and ginger slices. I wished they could bring me another platter of just that.

maimon restaurant salad and sashimi

Next out was a plate of tempura. Clusters of shimeji mushrooms and small fillets of whitefish were battered, fried, and served alongside a quartet of fried pimientos de padron peppers (sorry, no pics). Eating these peppers is like culinary “Russian Roulette” because about 1 in 10 of them are extra spicy. One of our tablemates, who happens to be from Russia, got the hot one.

Perfect Mess

The waitress came and set up a portable butane stove on our table, then placed a heavy iron pan on top, filled with lettuce, bean sprouts and enoki mushrooms. Alongside it came a pot of broth and a platter of tuna sashimi, raw scallops, and raw peeled prawns. It was explained to us that we were to pour the broth into the pan and bring it to a boil, then cook the seafood in the boiling liquid. My friend Yoriko tells me this dish is a “kaisen nabe”.

Even though the dish is intended to be cooked, with fish this good, I just ate the tuna raw. Why mess with perfection? The scallops and shrimp I lightly cooked (mostly because I was impatient to let them go too long in the pot).

maimon restaurant sashimi scallop shrimp veggies broth

Our last hot dish of the evening was this chazuke. They gave us a bowl of cooked rice (some of it fried like a cracker) and topped with shredded seaweed. On the side was a small dish of pickled radish, grated wasabi, and a drop of ume (salty plum) paste. You add the ingredients to the rice bowl and pour as much hot tea as you like over it. Then dig in!

maimon restaurant chazuke

Dessert came in the form of a refreshing peach sorbet. Nice!

peach sorbet maimon restaurant yokohama

Up On the Roof

After dinner, our hosts took us up to the roof of the World Porters Mall, where we could look back upon the Yokohama city skyline. The weather was clear and cool, and the scene was just breathtaking. All the buildings lit up like that reminded me of old-style anime movies. Now I can see where they got their inspiration.

minato mirai yokohama at night

The Cosmo Clock Ferris Wheel is lit up at night, and every half hour there is a special, 5-minute light show. I took a 2-minute video of it. Watch it – it’s quite hypnotic!

 

After it was over, we headed back toward the train station to return to our hotel. A few of us broke away to have cake and coffee at the coffee shop next to the station. We had to cut it short, though, as the shop closed at 10 pm.

By then, we were getting sleepy. The train ride back was rather quiet, as we digested our meal, both in our tummies as well as our heads.

Aloha, Nate

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9 Comments Post a Comment
  1. It’s nice when away from home to treat yourself to a nice dinner at someplace fancy. The chazuke looks really appealing to me right now after eating pizza! But I can’t believe you ate raw eggplant! ew! :P

    • Annie says:

      Ben, it was really sweet–not at all like eggplant like you know it in the US. It was really like eating an apple. I could have eaten 10 more slices easily. Actually everything on that first platter was amazingly good. The corn was bursting with sweet milk, the eggplant was sweet and crunchy, the cucumbers were cool and sweet and of course, the tomatoes were yummy (but I’ve had better–hahahaha!).

  2. Serene says:

    Wow, beautiful! I envy you. However, I’m not sure any beautiful food could entice me to go to Japan in August again. Whew, that was the hottest, most humid three weeks I ever spent.

    • Nate says:

      We were warned that it was going to be hot in Japan but actually it turned out to be pleasant – not any hotter than Kuching, and certainly less humid. So have no fear of Japan…fear Kuching instead ha ha ha!

  3. I cannot resist those crispy bits of rice. Ever since I was a child, I have picked out those bits and eaten them with joy. That, coupled with the glistening sashimi is a grand meal, indeed. ;)

    • Nate says:

      This chazuke was a first for me. I liked that the crispy bits of rice held together in the tea.

      If you want to see a grand meal, stay tuned. We’ve got an even classier meal than this one to talk about!

  4. Susan says:

    My husband and I just returned from a 10-days Tokyo/Kyoto/Nara trip. Your food pictures made us want to go back again, but… for sure, it will definitely be in Autumn! Tokyo’s temp – 98 F n 96 % humidity is a shock to our system after living in So. California for the last 25 years.

  5. Never been to Japan but one of these days I might be there.

    Anyways, I believe your dinner was great based on those stunning views and food that you ate.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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