From the 5500yen “omakase” course. Katsuo Tartare on chicory. Carrot mousse, uni and consomme jelly. Pretty common combination but the generous amount of uni is unusual. The mousse is very delicious with natural sweetness from vegetables that actually outshines the uni completely.
Foie gras and fig in Balsamic vinegar sauce. Fig is delicious, but the foie gras could be better. The foie gras I had in my last visit here was much nicer(see tag) though it was from a la carte menu.
Kinmedai and scallop. The orange paste on the side is spicy. Big portion for a fish course in a 5-course dinner. Love the scallop. Nice “granite”(sorbet) with strong champagne flavour that got my non-drinker friend a little high.
Roasted pork is a bit dry. But the dessert is a real treat. Rich crunchy tart with two kinds of cherries – American cherry and Japanese Satou-nishiki(佐藤錦). Also raspberry sorbet on the side. After hearing my raving about the amazing “Canele” in this place, my friend requested for it when she phoned to reserve(a month in advance). I wish I could buy a whole lot of it…one is not enough!
A glass of sparkling wine, a glass of red wine, about 7000yen per person. The food is in general very good. Value is fantastic. Since it is only the chef cooking everything himself, if you go in a group of more than 3 people, you have to order the omakase course. Having tried both a la carte and omakase, I think a la carte is much more satisfying.
Bistro La Ciboulette (ラ・シブレット＠浅草橋)
Add: 2-27-5, Asakusabashi, Taito-ku.