フォアグラのスープ。
Much-hyped French restaurant on the 10th floor of the new Chanel building in Ginza, apparently a collaboration of Chanel with a renowned French chef(better not mention his name). Rumour has it that the food is “….”, but a friend wanted to try it anyway before leaving Tokyo for good, so we went, slightly intimidated by the high ceiling and the army of staff in black Chanel suits, ate the 8000yen lunch course, drank the 2000yen champagne, and consequently confirmed that the rumour is true afterall. ^^;;;;;;;
Foie gras soup.
The brownish round thing is butter with mushroom mixed in it, with the bread it is quite nice.
雲丹とホタテ貝のコキーユ仕立て。
ベーコンをピケした真鱈、かぼちゃとトランペット茸、ソースドルチェ・フォルテ。
Uni and scallop coquille.
Cod piqué(??) with bacon, pumpkin and trumpet mushroom, sauce dolce forte.
鹿児島産黒豚ロース肉のロースト、やわらかなじゃがいも。
Roasted pork loin meat, with potato.
カレ・シャネル ショコラープラリネ、グラス ノワゼット。
Carré Chanel chocolate praliné, glace noisette. Apart from bread and butter, the dessert is also very good. Though to our irritation, coffee is not included in the course.
Beige Tokyo
Archive for January, 2007
豚入りラーメン、７００円。にんにくと野菜（少なめ）をトッピング。
Finally went to the stomach-challenging ramen Jiro. A good introduction to the original shop here. The one I went to is a popular branch in Ikebukuro. I had the “small” ramen with pork. Four free toppings are available - vegetable(mostly beansprouts and a little cabbage), pork fat, garlic, and extra soy sauce tare. You can ask for all four toppings. The huge pile of beansprouts other people were struggling with just looked too daunting that when I was asked by the staff about my choice of toppings, I requested for garlic and a “smaller portion” of vegetables…and thank god I did. The noodles are very thick, and a lot a lot a lot of them. You can ask for “hard” noodles, as most ramen fans would prefer. A 5mm layer of fat was floating on the soup which made me hesitate in drinking the soup, but taste-wise it is good. The pork is hard and tasteless so maybe the simple ramen without pork(600yen) is a better choice(other toppings are free anyway). Altogether not bad actually, in a junkfood-ish guilty pleasure sort of way. Oh many people were saying the mysterious word “mashi-mashi” when they ordered the toppings, and I later found out that it is a term meaning “more-more”. So “yasai-mashi-mashi” means “veggy more more”. I wonder if they have a word for “less less”. ^^;;;
ラーメン二郎
Caramel and chocolate Mont Blanc with marron. Not so good and quite expensive(about 840yen). Cute decor and almost always empty that you can sit forever - a great hangout place.
Grasstiara
おまかせコースは５０００円。
マグロの顎肉のタルタル、焼き茄子、アンディーブ。
ヒラスズキのカルパッチョ、天然舞茸のソテー、ルッコラ。
5000yen dinner. Everything is included in the course for one person.
Maguro(tuna)’s chin meat Tartare, with grilled aubergine and endive.
Hirasuzuki(a kind of seabass) carpaccio, maitake mushroom saute, rucola salad, very sweet tomato sauce, and pistachio sprinkled on top.
Both are absolutely divine!! I never had Hirasuzuki before, it is so nice. Very generous portion of my autumn favourite maitake. A good start and it only gets better.
コルクで蒸し上げた蛸のモンデッロ風インウミド。
Steamed octopus with potato. I am actually not a big fan of octopus but this is so soft so delicious. Even the simple potato tastes amazing.
Two kinds of bread - sesame and cheese. Both so good that even though we knew we should control as we were only on our third course, we couldn’t resist finishing them all and asking for more.
蕪のピュレとサフランと魚のスープ、キターラとマグロのカラスミ入り。
乳飲み仔羊、ポルチーニとトリュフオイルの手打ちフェットチーネ。
Fish base soup with turnip purée, saffron, Chitarra(pasta), topped with maguro karasumi. Wow amazing depth of taste just as the many ingredients have promised. The karasumi is salty to eat alone but very nice with the soup.
Homemade fettuccine with baby lamb, porcini mushroom and truffle oil. The fettuccine is not overcooked like in so many Italian restaurants(even the expensive ones). The ragu sauce with such generous amount of porcini and lamb would never go wrong, especially the truffle oil gives off an appetizing fragrance that you simply forget you already had 4 plates of food.
鹿肉のオーソブッコ： 鹿のスネ肉の赤ワイン煮。焼き栗のペーストと砂糖漬けの洋梨添え。
シンプルなトマトソースのスパゲッティ。
Vension knuckle simmered in red wine, with grilled chestnut paste and glaced pear and a slice of truffle on top. The tender meat just slid off the bone. So yummy. The sauce, the chestnut, the pear are all sweet.
Simple spaghetti with tomato sauce. In case you are still hungry, you can ask for any grams you want. The standard is 60g, I was greedy and had 80g. ^^;; The tomato sauce is thick but just so good that I finished every drop.
Dessert and coffee are not included in the dinner course, and we were just too full to even ask for the dessert menu. The course itself is 5000yen, I ordered a glass of champagne and a glass of BIO white wine that the staff recommended, plus a coffee at the end, the bill came up to 9000yen. For the amount and the quality of the food, a great deal I think. Though my friend, who likes mild taste and can’t quite take rich food, said this place is a bit too salty for her.
This restaurant is on the second floor of a shabby building with a sign almost impossible to spot. We simply walked straight past it the first time. Very small place and crowded with customers even on a rainy weekday evening. We booked 2 weeks before but all tables were full and only the counter seats were available.
Very very friendly people working here. All guys. The chef who came out and explained the dishes to us, was so sweet and looked like he was in his twenties that I didn’t realise he was the chef himself at first and thought he was just a waiter. ^^;;
RISTORANTE SICILIANO
うな丼スペシャル、１０７０円。
Very cheap for Unagi don. Tasty too. Very smokey and hot inside and crowded with salarymen. Other than unagi, they serve cheap chicken and fish lunch sets as well.
串鐵
お好み焼き スペシャル（肉ダブル、玉子、そば）、８５０円。もちをトッピング（ランチサービス）。
Hiroshima style Okonomiyaki, with pork, egg, noodles and cabbage. At lunch time you can get one more topping for free and I had mochi. Quite nice! Mayonnaise and sweet okonomiyaki sauce on the table for you to add yourself.
くるみ
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