Page 145 - (DK Eyewitness) Top 10 Travel Guide - Tokyo

Phrase Book ❮❮ 143

Places to Eat gohan cooked rice
Cafeteria/canteen shokudo kome uncooked rice
Chinese chuka-ryori-ya sarada salad
restaurant sake salmon
coffee shop kissaten soseji sausage
local bar nomiya/izakaya ebi shrimp
ramen stall ramen-ya ika squid
restaurant resutoran/ masu trout
ryori-ya uni sea urchin
sushi on a kaiten-zushi suika watermelon
conveyor belt
upscale ryotei botan/inoshishi wild boar
restaurant shiru/supu soup
upscale shojin-ryori-ya shoyu soy sauce
vegetarian supageti spaghetti
restaurant gomoku-zushi sushi (mixed)
Menu Decoder Numbers
biiru beer 0 zero
hotto-kohi coffee (hot) 1 ichi
ocha green tea 2 ni
aisu-kohi iced coffee: 3 san
black
kafe-o-re café au lait 4 yon/shi
remon ti lemon tea 5 6 go
roku
miruku/gyunyu milk
mineraru uota mineral water 7 nana/shichi
sake rice wine 8 hachi
(ama-zake) (non-alcoholic) 9 kyu
kocha tea (Western- 10 ju
style) 11 ju-ichi
miruku ti tea with milk 12 ju-ni
mizu water 20 ni-ju
uis’ki whiskey 21 ni-ju-ichi
takenoko bamboo shoots 22 ni-ju-ni
tofu beancurd 30 san-ju
moyashi bean sprouts 40 yon-ju
mame beans 100 hyaku
bifu/gyuniku beef 101 hyaku-ichi
fugu blowfish 200 ni-hyaku
katsuo/tsuna bonito, tuna 300 san-byaku
tori/toriniku chicken 400 yon-hyaku
kani crab 500 go-hyaku
ahiru duck 600 ro-ppyaku
unagi eel 700 nana-hyaku
tamago egg 800 ha-ppyaku
nasu eggplant/ 900 kyu-hyaku
aubergine
miso fermented 1,000 sen
sen-ichi
1,001
soybean paste
natto fermented 2,000 ni-sen
soybeans 10,000 ichi-man
sashimi fish (raw) 20,000 ni-man
abura-age fried tofu 100,000 ju-man
kudamono fruit 1,000,000 hyaku-man
kaiseki haute cuisine
nishin herring Time
aisu-kurimu ice cream Monday getsu-yobi
ise-ebi lobster Tuesday ka-yobi
saba mackerel Wednesday sui-yobi
niku meat
soba buckwheat Thursday moku-yobi
noodles Friday kin-yobi
ramen ramen noodles Saturday do-yobi
udon thick wheat Sunday nichi-yobi
noodles minute pun/fun
somen thin wheat this year kotoshi
noodles last year kyonen
tako octopus next year rainen
kaki oyster, one year ichi-nen
persimmon late osoi
ts’kemono pickles early hayai
butaniku pork soon sugu
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