tokyo food blog
ビキニ（チョコアイス、ワッフル、クッキークランチ、ナッツ、チョコソース）、４５０円。
Bikini - chocolate ice-cream, waffle, cookie crunch, nuts, chocolate sauce. A new coldstone ice-cream shop where they chop and mix the ingredients on a cold marble stone. It is not bad, but not sure the show of chopping and mixing does anything to the taste…
ねりごまつけめん（太麺）、７５０円。Ramen with spicy sesame seed soup. The noodles are very nice, thick, dark, wheaty and chewy, I like!
龍神
ジャガイモと白身魚、トマトソース。
Cream made from potato and fish, with tomato sauce.
ホワイトアスパラの冷製スープ、ズッキーニのピュレ、松の実。
フォアグラと仔うさぎのテリーヌ、イチジクと杏、ビネガーであえた野生アスパラ。
Cold white asparagus soup, with zucchini puree and pine nuts.
Terrine of foie gras and hare, semi-dried fig and apricot on the bottom, asparagi selvatici(wild asparagus) with vinegar on top.
真鯛のポワレ、下にナスのピュレ、パルサミコとピスタチオのオイル、プチトマト。
仔羊のロースト、鶏の出汁にバターとアンチョビで仕上げたソース。
Pan-fried bream, with aubergine puree at the bottom, balsamico vinegar and pistachio oil, petit tomato.
Roasted lamb, sauce made from chicken stock, butter and anchovy.
ローストアーモンドのムース、グレープフルーツとアボカドのソルベ。
チャイのムース、ジンジャー風味のミルク。
Dessert: roasted almond mousse, grapefruit and avocado sorbet.
Petit fours: Chai mousse and Ginger milk, also fresh chocolate(not in pictures).
Everything is included in the lunch course, 3990yen. Other than the dessert which is a bit boring, every dish is delicious, especially the fish dish with its appetite-arousing sauce.
Hommage
どらやき（白あん、黒あん）、きんつば。The dorayaki are so good! Love the skin. I warmed it a little bit with microwave and the wonderfully sweet egg flavour was enhanced. Kintsuba is baked sweet bean paste with a coating of flour and water. I have never seen it before so I was all tourist-mode and taking pictures of the ojisan making it, but apparently it is just a common traditional sweet.
三色そば（ダッタン、ゆず、田舎）、９５０円。
3 different kinds of soba, the brown one is quite bitter, supposed to be healthy but don’t think I can eat one whole portion of that. The middle is yuzu orange, nice fruity fragrance. The purplish one is “country buckwheat”, love its natural sweet taste.
一栄
中華そば、６３０円。I read scary stories about how this place is no.1 long-queue ramen shop in Japan, so even I have been curious but gosh no way I am going to wait for hours(literally) for a bowl of ramen. But I followed this person’s advice and went just before the shop closed at 3pm(this place doesn’t open for dinner) on a weekday, and we only waited for about 10 minutes. I had the basic ramen, my friend had the tsuke-men, where the soup and ramen are separated. Somehow the tsuke-men’s soup is sweeter. Both are nice. While I never expected myself to understand the hype about this place, my curiosity is satisfied.
大勝軒
サンダニエッレの生ハム 手切りで。ヤリイカとボタン海老のセモリナ粉揚げ。
Prosciutto. Calamari and prawn fritter.
温野菜のにんにくアンチョビソース。花ズッキーニの詰め物、山うど、ひげ付ヤングコーンのフリット。
Vegetables in garlic and anchovy sauce. Stuffed Zucchini blossoms( with mozzarella cheese), mountain udo(asparagus-like vegetable), and young corn fritter. Both are very good!
野菜のラグーとモツァレラあえタリオリーニ、バジリコ風味。ストロッツアプレティ、白胡麻と季節野菜、ゴルゴンゾーラのクリームソース。
Tagliolini with vegetable ragu and mozzarella. Strozzapretti with white sesame and vegetables in gorgonzola cream sauce. The hand-made strozzapretti has nice chewy texture which I like, but the white sesame is a bit too heavy, and not much of gorgonzola taste.
カボチャとリコッタを詰めたトルテローニ、生トマトとクリームのソース。穀物、豆、野菜たっぷりのリゾット。ふっこの塩焼き。Tortelloni stuffed with pumpkin and ricotta cheese, fresh tomato cream sauce. Legumi risotto. Grilled sea bass.
デザートの盛り合わせ、チョコレートティラミス、ミルクアイス、バナナパンナコッタなど。 Chocolate tiramisu, milk ice-cream, pudding, banana panna cotta(in a glass) etc. Shared between 5 people, including wine, about 8000yen each.
Alla Cucina Del Sole
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