Erika

At Erika, the signature cabbage roll takes an unconventional form. Rather than being wrapped into neat bundles, seasoned minced meat and tender cabbage leaves are carefully layered mille-feuille style and simmered slowly until completely melting. Cut into it with a fork, and the tender layers separate easily, soaked through with the mild, rich sweetness of a house-made tomato sauce. Paired with house-cured sauerkraut that provides a crisp, refreshing counterpoint to the meat, this enduring dish is the defining starting point for dinner at this underground Ikebukuro institution.