Monthly Archive: August 2007 [10]
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August 29, 2007
銀座小十 (Ginza Kojyu)
Aubergine, yuba and uni.
Hamo and soumen.
Squid and karei(flatfish). The chef told us to just squeeze the sudachi and add a bit of salt, instead of adding soy sauce. Portion is for two.
Suzuki(seabass) and anago. Portion for two.
Simmered octopus, winter melon and pumpkin.
Ochatsuke with tai(sea bream) mixed with sour plum.
Matcha sorbet, red beam and shiratama(rice flour dumpling).
A famous washoku/kaiseki restaurant in the middle of Ginza with 6 counter seats and some private rooms. Until 21:00 the 9-course dinner is 13650yen. From 21:00, 8-course dinner is available for 10500yen. We went for the latter, thinking it is of better value, but the difference between the two courses is quite big and the 13650yen is definitely much more worth it.
All the food is very standard traditional Japanese with no non-sense modern touch. Taste is very mild, simple, with the faintest amount of seasoning so that you can truly taste the fresh ingredients. Though I must admit that as much as I am used to Japanese healthy cooking style, I was tempted to ask for salt at some point. The chef told us that no oil is used in the cooking at all. Nothing is fried. That is fine with me but I wish the anago and suzuki fish were more fatty and less dry. My favourite part of the course are the super sweet squid sashimi, the very soft simmered octopus and the ochatsuke.
The drink list includes the usual sake, and also wine and champagne. The price is not written on the drink menu. I had 1 small bottle of sake and my friend had a glass of white wine, and two of us paid a total of 6000yen for the drinks. Certainly not cheap!
Even though our dinner started late, the whole course was delivered in only an hour and a half. We sat at the counter so we chatted with the chef until quite late. The chef is still very young, and very friendly and talkative. Apparently tourists who stay in the hotels nearby will come here to try Japanese food so he is used to serving foreigners. It is opened til 2am so when we left around 11:30pm, there were still customers arriving.
銀座小十
Add: 8-5-25 Ginza, Chuo-ku
Tel: 03-6215-9544
Comments(2) [ japanese food | 新橋・銀座・日本橋 ]
August 23, 2007
Apicius （アピシウス）
イイダコのトマト煮。
エスカルゴのラビオリ 野菜のフリットと共に。
Iidako(octopus) in tomato sauce.
Ravioli of escargot with vegetable frit.
フォワグラのポワレ グリーンピースのトリュフ風味煮込み添え。
仔羊のロースト 蕪のコンフィ添え ローズマリー風味。
Saute of foie gras with stewed green peas, truffle flavour.
Roasted lamb with turnip confit, rosemary flavour.
Mango mousse, cheese cake and Saint Honoré.
Had the lunch course B(5000yen), but changed the meat dish from beef steak to roasted lamb which is the main dish option of the lunch course A(8000) with an additional charge of 1000yen. Also added the foie gras(4260yen) from the a la carte menu. Four of us shared a bottle champagne and it was about 15,000yen for me. The lamb was soft and tender but had a bit too much fat. The rest was good but could be better, especially the foie gras. Even though the a la carte menu sounds so tempting and hard to resist(in fact everyone in my table changed this added that...no one stuck to the basic lunch course ^^;;), value-wise it is not so great. The environment is nice though - we stayed for like 4 hours. ^^;;
Past entry here.
Lunch menu here.
Apicius
Add: B1, 1-9-4 Yurakucho, Chiyoda-ku
Tel: 03-3214-1361
Comments(10) [ french food | 有楽町・丸の内 ]
August 20, 2007
La Blanche (ラ・ブランシュ)
Pork rillette. Bread is nice and warm.
イワシとジャガ芋の重ね焼き、トリュフ風味。
本日の魚料理： マナガツオのポワレ、キュウリソース。
Grilled layers of sardine and potato, with truffle flavour.
Today's fish dish: Managatsuo(a kind of bonito) in cucumber sauce.
These two dishes are easily the tastiest thing I have had recently! The truffle fragrance is strong and appetizing. The sardine and the potato match so amazingly well. There is a bit of melting butter on top. The little cup is warm, milky and smooth potage with sardine flavour. The fish dish is juicy and fatty, grilled to perfect crispiness on the outside. The cucumber sauce is a wonder too, full of herb taste. I mopped every bit of the sauce with bread, which kept coming, and my friend simply drank the sauce to the last drop with a spoon. It was that good. The onions, cucumber and other vegetables are fresh and sweet and juicy. Simply perfect!
グランテ： 八角のシャーベット。
鴨肉のコンフィ、パイ包み焼き。
Anise sorbet.
Grilled duck confit pie. The duck meat inside the pie is mixed with herbs and vegetables. Quite good but not as impressive as the fish dish. The veggy on the side are delicious though.
お口直し： カルバドスのシャーベット。
Marinated beet came separately later...maybe they forgot?
Apple brandy sorbet.
チョコレートムースとチョコレートアイス。
Chocolate mousse and chocolate ice-cream. Super rich chocolate flavour...a bit too rich for me though.
We had the 6000yen lunch. The cheaper 3600yen lunch doesn't include the sardine and potato appetizer which I really wanted to try. Wine is 1200yen per glass.
At first I thought the price range is a bit towards the expensive side, but the food is just fantastic and all worth it - fresh and tasty vegetables ARE expensive. The portion is generous, the service is friendly, the atmosphere is warm and homely. The chef came out to say hi at the beginning and again when we finished our food. On the day we went, most of the customers were madams and old ladies and they mostly ordered fish instead of meat. I asked the waiter if fish is the chef's specialty and he said meat dish is just as delicious. But meat dishes like lamb chop, pork roti etc. are only included in the 7800yen lunch course.
Lunch menu(J) here.
La Blanche
Add: 2-3-1 Shibuya, Shibuya-ku
Tel: 03-3499-0919
Comments(5) [ my favourites | french food | 神宮前・青山・広尾 ]
August 18, 2007
竹むら (Takemura)
揚げまんじゅう。 粟ぜんざい。
From a couple of visits.
Fried Manju. Chewy skin with red bean paste inside. Freshly fried to order. Very nice!
Awa-zenzai - millet and red bean paste. Sticky millet(hidden underneath) and rich red bean paste - one of the best I have eaten!
We went during the springtime and were served sakura tea - not exactly tea but a hot drink made from salted sakura flower and hot water. It is salty.
御ぜんしるこ。
Gozen shiruko. Fried Manju again.
餅ぜんざい。
Mochi zenzai. Red bean paste with mochi inside.
Everything above were served hot. My favourites are Manju and Awa-zenzai(not available in summer).
Past entry here.
Summer menu(J): 1, 2.
竹むら (Takemura)
Add: 1-19 Sudacho, Kanda
Tel: 03-3251-2328
Comments(5) [ japanese sweets | 神田・神保町・秋葉原 ]
August 15, 2007
epanoui (エパヌイ)
江戸前穴子のポワレ リゾット添え 赤ワイン風味のソース。
Amuse: Soramame(broad bean), ham and short pasta.
Appetizer: Pan-fried anago with cheese risotto in red wine sauce. Very Japanese.
イベリコ・デ・ベジョータのカイエット 甘酸っぱいソースをかけて： 豚のひき肉と野菜を網脂で包んで焼き上げ甘酸っぱいソースをかけた。
Cold potato potage.
Main dish: Minced Iberico pork and vegetables in sweet and sour sauce. So it is a high-class pork hamburger. ^^;;;
クレーム・キャラメル キャラメルのアイスクリーム添え。プラリネのミルフゥィユ チョコレートのアイスクリーム添え。ガナッシュのヴァロティーヌ オレンジ風味 コーヒーのアイスクリーム添え。
Three desserts my friends and I shared. Creme caramel(pudding) with caramel ice-cream. Praline mille-feuille with chocolate ice-cream. Ganache cake with orange flavour, coffee ice-cream.
We had the 3990yen dinner course. Soup is additonal order, 525yen. Food is not bad. Very good value for a full course dinner. The homemade bread is delicious. The anago and hamburger I had were fine but my friends were disappointed that their foie gras appetizer, lamb and fish were all a little overcooked. The desserts were just so-so. The intimate atmosphere is nice though, and the madam is very friendly. I have come here a couple of years ago and liked it(entry here).
epanoui (HP, review)
Add: Hiroo 3-2-14, Shibuya-ku
Tel: 03-3407-1513
Comments(2) [ french food | 神宮前・青山・広尾 ]
August 11, 2007
RISTORANTE SICILIANO MASSHU GINZA（リストランテ シチリアーノ マッシュー銀座）
5000yen prefix dinner course. There is only one course and no a la carte menu.
Maguro's chin meat Tartare, grilled aubergine, endive and white truffle oil.
Kinmedai(a kind of bream) carpaccio, with water buffalo mozzarella cheese, zucchini, turnip etc.
Steamed octopus with potato.
Soramame(broad bean) chilled potage with ricotta cheese.
Homemade thin pasta(forgot name) with bream and basil.
Grilled pork with pistachio paste spread on top. Sauce is maguro karasumi sauce.
Simple spaghetti with tomato sauce. You can choose how many grams you want. I had 30g.
I've come here before(past entry here) and was very impressed with the food. Second visit was no less satisfying. Nuts(almond, pistachio etc.) and herbs and olive oil are used abundantly in almost every dish but I like the strong and rich flavour. Some dishes are the same as last time like the maguro tartare and octopus. Everything is delicious except the pork which is a bit too salty. The course doesn't include dessert and coffee. We were really full so we just ordered coffee and herb tea which turned out to be 800yen each.
The service is friendly. The manager remembers me from last time...err. ^^;;; Definitely will go back.
RISTORANTE SICILIANO (リストランテ・シチリアーノ)
Add: Ginza Stella Bldg. 2F, 6-2-12 Ginza, Chuo-ku, Tokyo 104-0061
Tel: 03-3572-8623
Open: 18:00-02:00
Comments(2) [ my favourites | italian food | 新橋・銀座・日本橋 ]
August 08, 2007
Ginza L'ecrin (銀座レカン)
Finally went to the prestigious L'ecrin. Have passed by its entrance in the middle of Ginza many times but never went inside. It is at the basement floor. The very dark, heavy red decor with shining gold lights was kinda intimidating at first.
From the 5700yen lunch course. Aubergine pate.
ラングスティ－ヌのポワレと野菜のコンフィ。
Langoustines and vegetables confit. Absolutely delicious! Another pic.
Fish soup.
You put the saffron sauce and cheese on the biscuit and lay it on top of the soup.
仔鴨のロースト マデラソース。
Roasted baby duck with Madere sauce.
Fruit soup from the dessert wagon.
Also from the wagon. You can choose up to 5 different kinds of cake.
Food is "orthodox" and nothing fancy, but tastes good. Only thing is the service, which is snobby, bordering on rude. Another table seemed like regular customers and they received pretty smiley and friendly serivce....
I have been to the more casual branch also in Ginza(entry here) and in Ueno(entry here).
Menu: 1, 2, 3.
Ginza L'ecrin
Add: B1 Mikimoto building, Ginza 4-5-5, Chuo-ku
Tel: 03-3561-9706
Comments(3) [ french food | 新橋・銀座・日本橋 ]
August 06, 2007
林屋茶園 (HAYASHIYA CHAEN)
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(1, 2, 3). This branch is on the 6th floor of Yurakucho Seibu.
HAYASHIYA CHAEN
Comments(4) [ japanese sweets | 有楽町・丸の内 ]
August 04, 2007
板前心 菊うら
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(entry here) 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
Comments(6) [ my favourites | japanese food | 代々木・新宿・新大久保 ]
August 01, 2007
Restaurant Quintessence (レストラン カンテサンス)
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
Comments(4) [ french food | 白金・三田 ]
