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As much as I like a dish I order, If I go back I must order something new or else I'll feel like I'm missing out. Also, I really think that the menu is rather lovely: the penmanship, the graph paper (?) and the divisions between the courses.

Hrmm, don't know if this is too late of a reply or not and this is also based on my conception of filling meals, which are usually pretty large. I second Nishiki Market for a meal. You can find a place to eat or just buy bits of things and assemble a meal.

There were many places that I fell in love with over the summer staying at Myoshinji. In reference to the temple complex, there is a ramen place out the south gate and directly east for a block or two, across from an umbrella shop. They had the most deliciously porky ramen I had in Japan all summer. I think it was about 600 yen per small bowl, which is plenty. Ask for garlic, too!

Out the north gate to the east, maybe 2 blocks away on the north side of the street, there is an okonomiyaki place called JUMBO which was delicious and cheap. I think you could get a large okonomiyaki for less than 1000 which is more than enough for two people.

My favorite place is about a block farther from Jumbo on the right and is called Kitchen Raku Raku. It is an interesting place because you tell the chef there your budget for the night and he will make a meal for you with whatever he has for the day. Probably the most delicious food I had in Japan and with the most character. If you can, I would stretch out your budget to go here, but 1000 yen per person has netted me some very tasty food there. Enjoy Japan!

My favorite way that my family prepares tripe is kind of like a salad. We come from Southeast Asia and it feels like an amalgamation of the area. The cooked tripe (I think they steam it) is sliced however you like, chunk it up even, and tossed with sliced cha lua (the cold cut you commonly find in banh mi that is wrapped in a banana leaf). The vegetables and aromatics vary, but the usuals are tomato, cucumber, garlic, chilies (bird's eye is the most common), cilantro, and/or thai basil. It is then all seasoned with lime, fish sauce, a bit of sugar and red pepper flakes if needed.

I believe those are all of the components. Adjust it to your liking also. I'm weak for a more sour variation, but sometimes someone will put a little more fish sauce in it and I enjoy the saltiness. Maybe you'll even like it a bit on the sweet side. Serve as a side, eat it with rice, and so forth.

Is your concern about flavor or texture? I think engmcmuffin has listed what your are missing in a typical fried rice where eggs would contribute to the color of your dish. However, I'm not sure if eggs are the sole contributor to the yellow coloration of take out fried rice. Also, ginger isn't typical of most of the fried rice I've had.

The only thing that ever really seems to matter is what rice you're using. Cold day old rice is the key to a fantastic fried rice since a lot of the moisture has left the rice. I end up with firm rice that doesn't stick together. You might have to fluff up your cold rice a little if it has clumped together a little bit.

People always go nuts when I make gyoza. It has the same effect on people as eggrolls where everybody will eat a million of them. I grew up with the stuff, and it is super tasty, but I have never figured that part out. Maybe people don't feel as bad because it comes in many pieces. The mini muffin effect...

I am a raw celery hater. The taste and stringiness get to me. However, celery is essential to a majority of soups that I make.

I don't have to to much living in the Pacific Northwest. It's absurdly easy to find the good coffee just by asking a few people on the street.

I will also vouch for Hotlips. I'm saying this from a less affluent student standpoint, but they have great local and organic topping combinations that keep me coming back. It may not be N.Y. but it's worth at least a try for a few bucks. They also have awesome sodas.