From the 6300yen lunch.
Parmesan stick pie. Petit hamburger with ham and basil.
Miyazaki Iwakaki(oyster), with seaweed, oyster cream(at the bottom) and citrus jelly. The oyster is only cooked in seawater for 10 seconds apparently. Very refreshing.
Chef specialty: matodai fritter. Kadaif is used for the coating. Very light and crispy. There are broccoli cream and lemon jam at the bottom. Apparently the idea of having lemon jam under the fritter comes from the usual practice of squeezing lemon on fried things. Absolutely delicious.
Carrot and apple sorbet.
Pan-fried duck. The consensus of our table(all Japanese except me) is that this dish is more Chinese than French because of the seasoning and the sauce. Even the melon underneath tastes Chinese. Everyone craved rice!
Peach compote. Peach sauce was poured in front of us. Very sweet fresh peaches with a touch of cinnamon and other spices. The bowl used is interesting too.
Red currant sorbet and Amaretto ice-cream at the bottom.
Soybean and endive root pudding. Pastry crispy with peanut and peanut paste.
It was our friend’s birthday and we had the chef make him a birthday cake(here and here). It is chocolate mousse cake with passionfruit mousse and frozen raspberries inside. The cocoa sorbet on the side is also very nice.
The restaurant has only just opened recently. The chef was working in another restaurant which I have been before(entry here). I remember everything was impressive except the main dish, which can be said for the current visit too. Though to be fair, the meat dishes are certainly not bad. The chef is so friendly…and very funny! He kept bringing things to our table to show us…like rare water glasses, silver object in the shape of a bunch of grapes from Italy etc.
Édition Koji Shimomura
Add: 3-1-1 Roppongi, Minato-ku
ok, i’m definately going there soon. the duck looks awesome.
how was the burger by the way?
The little burger was okay!
The birthday cake is so cute, why didn’t you put up the photo too? What is that icy layer on top of oyster? It’s almost like that sorbet (seems like the chef likes that translucent looks as I notice, very pretty)
Sounds like a fun and friendly place, that’s nice you can get custom made cake and the Chef would come to chat with you. His friendliness should redeem the lesser impressive main dish?
the cakes look great!
The restaurant is still new and the chef appears to be very concerned with how we think of the food…afterall some of us were taking pictures and stuff.
Yes 人参=carrot in Japanese. ^^;;
The transparent thing on the oyster is citrus jelly. So instead of the conventional “squeezing lemon on oyster”, you have citrus jelly with the oyster.
I was afraid that the staff from the restaurant will see the birthday cake pics…I am sure they remember us. ^^;;;