Katsuo Shokudo is run by a young chef Mai Nagamatsu who managed this restaurant by herself. She limits her sales volume per day for only 50 sets of Bonito flakes (Katsuobushi) rice, which is usually sold out within a few hours.
Katsuobushi is dried, fermented, and smoked skipjack tuna. All the dishes are made with fresh katsuobushi, which is totally different with those sold in supermarket. Katsuobushi are shaved fresh by Mai in the restaurant. This whole process is probably outdated because we can all buy shaved katsuobushi anywhere, however the taste of katsuobushi actually starts to deteriorate 30 minutes of being shaved. Mai’s motto is to serve the best katsuobushi in the best possible way, as well as to convey the story behind its production.
There were 20 people already lined up at opening time on the day we went to Katsuo Shokudo. No wonder people are willing to wait in line to have this Japanese traditional breakfast of bonito flakes rice with miso soup and tamagoyaki.
Address: 1-6-4 Shibuya, Shibuya-ku, Tokyo
Opening hour: From 9am to 2pm on weekdays, From 10am to 2pm on weekends
*50 servings per day — first come, first served
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