tokyo food blog
From a couple of visits.
Matcha ice-cream and matcha jelly. Hot Matcha and milk(sweet). Both are really nice~.
Matcha and steamed matcha bun with red bean inside. Matcha parfait.
Matcha Anmitsu. Hot Houjicha milk - this is slightly sweet, very nice!
Have been to the Aoyama branch before(see tag). This branch is on the 6th floor of Yurakucho Seibu.
HAYASHIYA CHAEN
5250yen dinner course. They only have one prefix course, plus some a la carte menu.
Appetizer: Prawn, abalone, ginger, cream cheese with ika no shiokara, bream and aubergine roll.
Suppon turtle chawanmushi. This is so good!
Maguro, karei, squid sashimi. Very fresh.
Uni is not included in the dinner course. Side order is 1500yen.
Grilled Tachiuo and summer vegetables. The fish is smooth and juicy.
Fried suzuki(sea bass) and aubergine, with ume(sour plum) ankake sauce. Miso soup has fish in it, which makes it sweet.
Dessert is panna cotta and almond pudding. Almond pudding is better.
All the food are delicious. I have come here about 3 years ago(see tag) and really loved the experience, so I am glad that quality and value haven’t dropped. I sat in the private room last time while I had the counter seat this time. The atmosphere is casual and friendly, there is a waiter who can speak a little English and is willing to explain the menu to foreigners.
Itamaegokoro Kikuura（菊うら）
Tel: 03-5389-5581
Add: 7-16-3, Nishi-Shinjuku, Shinjuku-ku, Tokyo
Five minutes walk from West Exit of Shinjuku Station
Open: 11:30-14:00, 17:00-23:00
This is the menu we were handed. Nothing is written on it!! There is only one price for lunch(7350yen). You can tell the chef in advance what you can’t eat, while the rest is up to the chef.
Corn chimaki(Japanese word for zongzi) and corn soup. Both are sweet and very nice~ Inside the bamboo leaf looks like this. Bread is warm and is the slightly sour type.
Goat milk bavarois with fruity olive oil and yuri-ne(Lily root). Tastes like yogurt! Plain yogurt in fact cos it is neither sweet nor salty.
Grilled scallop with soba-no-mi(buckwheat seed) on top. The buckwheat seed gives the scallop a great crispy texture and nice fragrance.
Soba-no-mi risotto. Not much taste. ^^;;
Masu salmon. The sauce in front is Amanatsu and black olive and rocket(herb). The green veggy at the back is kogomi, a kind of sansai.
Main dish is simple but very very juicy pork. A galette made from lentil and “Awakening of Inca” potato. From another angle here.
Almond cake(with coconut sauce in the hole). Merengue ice-cream(very good!). Close-up here and here. Herb tea is made from fresh leaves, very nice!
I have heard so much about this place being very avant-garde and creative, so I was expecting some fancy presentation, small portion and dunno-what-you-are-eating kinda taste. But the food turned out not that weird. The pork was such a thick slice that I got really full but I had to finish it cos it was so good.
Service staff are quiet and don’t intrude too much, especially we had booked a month in advance and got to be seated in the private room, which is much more comfortable than the rather small and crowded main dining room. The chef is very young and came out to greet us while we were leaving.
Restaurant Quintessence
Add: 5-4-7 Shiroganedai, Minato-ku
Tel: 03-5791-3715
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