冷製生湯葉と生うにの吉野餡かけ。天然魚の刺身盛合せ。
Yuba(tofu skin) and uni. Sashimi.
十二種類の野菜サラダ じゃこドレッシング。宮崎地鶏もも肉 炭火焼。
Salad. Charcoal-grilled chicken thigh.
塩ちゃんこ鍋。杏仁豆腐。
Chanko hotpot. Almond tofu.
4000yen including All-you-can-drink.
砂漠楼
Archive for November, 2006
This Italian gelato shop’s homepage looks very promising with so many different flavours, but when I visited there were only 5 flavours: coconut, cafe latte, matcha, cream, royal milk tea. None really exciting. I had royal milk tea and cafe latte in a cup, 300yen. Both are too watery…bad timing?
Superfrutto
ポルシチ＋ライス＋ピロシキセット、１２６０円。
Lunch at a Russian restaurant run by two ladies. Lunch set includes Borstch, rice and Piroshki. Borstch has beetroot, tomato, potato, cabbage, carrot, and chunks of very soft cow tongue in it, topped with sour cream. A bit light tasting to my liking, though the cow tongue is very soft. The piroshki has minced meat, onions and vermicelli, just fried and very good. For piroshki, you can choose red bean or pumpkin instead of minced meat.
ソーニヤ
汁なし担々麺セット（サラダ、餃子付）１０００円。
Tan-tan noodles(no soup), comes with salad(all cooked veggy) and boiled dumplings. Very local Szechuan restaurant that somehow got very famous because of its authentic Szechuan spiciness. First-timer will be strongly recommended by almost every waitress, every kitchen staff, every cook, over and over, to try the mild version first, but I stubbornly insisted on having the normal spicy version. Turned out it was actually okay, the tingling and numbing sensation from the Szechuan pepper spreads over your tongue and your mouth, which is quite scary, but because your tongue is numbed, you don’t really feel painful. ^^;; I couldn’t finish all the noodles though, not because it was too hot, but because it was a big bowl and I got really tired of the same taste. However the two waitresses came to me one after another saying, “See, I told you to get the mild one.” ^^;;; Very local and friendly ambience though, which is kinda contagious and makes you feel like chiming into the conversation between the customers and the very talkative waitresses.
栄児(Ron-a-ru)
Add: 3-34-12 Itabashi, Itabashi-ku.
Tel: 03-3961-9188
羽衣モンブラン。
“Hagoromo mont blanc” is limited seasonal item. Apparently 10 Japanese marrons are used to make one of these, and there is definitely no cheating because I have never eaten a mont blanc that has such a thick layer of marron paste and tastes so rich! Inside is fresh cream and one whole chestnut cooked in syrup, bottom is chocolate macarons. It is amazing, and surprisingly not too sweet!
キンモクセイ月光。
Sweet Osmanthus mousse with fresh cream and sponge cake at the bottom. So creamy and very nice fruity flower fragrance. Also first time I see a doorman for a cake shop! ^^;;;
上野の山のモンブラン。ポムカネル。
Mont blanc. Layered from top to bottom with marron paste, fresh cream, sponge, custard cream, and sponge again. Also some marron bits here and there. This regular Mont blanc can’t quite beat the more luxurious “Hagoromo mont blanc” above in terms of the (marron/other stuff) ratio, and the richness of the marron itself, but it is quite nice nonetheless, and a bit cheaper. Think of it as a marron sponge cake rather than a Mont Blanc. Another seasonal item - green apple mousse, cinnamon apple, caramel mousse, and chocolate sponge as the base. Nice combination of sweet and sour. Got the Lemon pound cake to take away too - everyone in the line in front of me got the lemon cake so I just followed. ^^;; Lovely lemony flavour and moist texture. Can keep it for 4 days but I ate it in 2 by myself easily.
INAMURA SHOZO
This Italian restaurant is inside Casa Vinitalia which I have been twice before. The background story is long, but anyway this place is so legendary and has so many loyal fans that you need to book 3 months in advance. Yes 3 months!! Such heroic deeds are not performed by me of course. ^^;; We had the standard course which is 10000yen. The seasonal course is 13500yen(a bit hard to read but the menu is here). Everything in the pictures are included in the course for one person. Expectation for the quality of the food is fulfilled - all the dishes are absolutely delicious and unforgettably fragrant, the service is immaculate. The interior? When you walk in, you feel like you have wandered into a secret garden of your dreams~.
The olives are so green, never tried before.
Smoked unagi with caviar.
焼きタラバ蟹のサラダ アロマフレスカ風。
Charcoal grilled taraba crab salad.
穴子の香草蒸し フレッシュトマト風味。
ポルチーニの冷たいスープとアワビの肝。
Steamed anago with herb and fresh tomato.
Porcini potage with abalone liver.
ワタリ蟹のスバゲッティ。
じゃがいもを詰めたラヴィオリ バジリコ風味。
Watari crab spaghetti.
Potato ravioli in basil sauce.
金目鯛のわかめ包み蒸し。
Steamed red sea bream wrapped in seaweed, clam sauce. The original menu is sea bream with a special kind of clams but unfortunately the clams were not available that day….
Lemon and passion fruit sorbet. Very sour and really wakes you up!
和牛のビステッカ アロマフレスカ風。
Wagyu(Japanese beef), comes in a hot plate and you have to move it to your own plate. The top looks rare but bottom is cooked. Very soft and very fatty. Eat it with lemon+mustard sweet paste, or wasabi(western type apparently) or garlic paste. The salad is rucola. Also comes with sweet potato in cheese cream sauce, very sweet like a dessert!
イチジクのコンポート、ライチアイスクリーム。
Fig compote, with lychee ice-cream(blue berry sauce inside the ice-cream).
Petit four and caramel tea, and more sweets and chocolate in a big glass.
What a meal!
Aroma-Fresca
もりそば、８５０円。
Old-style soba, which is made from whole buckwheat with its skin unpeeled, hence the dark colour. I expected very rough texture, but it was actually quite smooth. Very nice! I realised too late that, instead of the normal tsuyu sauce I had, I should have gotten the radish sauce+soy sauce(with a 100yen extra), which is the best way to eat the soba apparently….must go back!
焼きこんにゃく、２００円。山揚げそば、１２００円。
Second visit. Grilled Konjac - the sauce is slightly salty but nicely savoury. Soup soba with fried yam. The big croquette thing on top is all yam, nicely fried on the outside but the yam not seasoned or salted at all, and the soup is also very mild - I was very tempted to ask for soy sauce.
手打古式蕎麦
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