若鶏モモ肉のロースト、レモンと焦がしバター風味、ネギソース、￥１０００。
1000yen lunch includes a main dish, bread or rice, dessert and coffee. Salad(150yen) is an additional order. Today’s meat dish is roasted chicken thigh with lemon and burnt butter, onion sauce. Dessert is caramel pudding with cherries.
Very nice casual French cafe in Akihabara. A bit out of the way from the main shopping area, but it is only a few minutes walk from Akihabara station. Value for money is absolutely fantastic considering you only pay 1000~1500yen for pretty decent food in generous amount. Taste-wise there is still room for improvement but really, thinking of the price I have only praises for this place. It is just the chef cooking everything himself so delivery can be a bit slow, but no matter how busy the place is the food is always freshly prepared. Lunch is available on weekdays and also on Saturday - for some reason it is never crowded on Saturday.
もち豚ロースステーキ、シャルキュティエールソース ＋ カサゴのポワレ バルサミコソース。
若鶏ムネ肉のロースト、レモン風味マスタードソース + メカジキのムニエル フレッシュトマトソース。
Left: Pork loin steak in Charcutiere Sauce + Kasago(rockfish) in Balsamic sauce.
Right: Roasted chicken breast with lemon, mustard sauce + Meuniere of Mekajiki(swordfish) in fresh tomato sauce.
The 1300yen lunch plate consists of fish and meat, both of which are so big that it is like having two main dishes. If you don’t say anything, bread(always reheated) will be served, but you can ask for rice which I prefer.
ステーキランチ： 本日のスープ、牛サーロインステーキ、パンまたはライス、￥１５００。
Sirloin steak lunch. For 1500yen I didn’t really expect good quality beef but it turned out to be surprisingly tender and soft. This is regular menu.
仔羊のハンバーグ フレッシュトマトソース + スズキのポワレ マスタード風味クリームソース。
1300yen lunch. Lamb hamburger in fresh tomato sauce + Suzuki in mustard cream sauce.
アッシェパルマンティエ（挽肉とジャガイモの重ね焼き） + サーモンのポワレ キノコ入りカレーソース。
Hachis parmentier + Salmon in curry sauce with mushroom.
もち豚のローストポーク、レモンと焦がしバターのソース + カラスガレイのムニエル、バジルソース。
Roasted pork with lemon and burnt butter sauce + Meuniere of Karasu-garei in basil sauce.
カサゴのポワレ バルサミコソース。
1000yen lunch. Kasgo in Balsamic sauce. Caramel pudding with blueberry.
若鶏ムネ肉のロースト、アンチョビレモンバターソース + サーモンのポワレ ラヴィゴットソース。
Roasted chicken breast in achovy lemon butter sauce + Salmon in ravigote sauce.
サバのムニエル フレッシュトマトソース + 特製ポークハヤシライス、温泉玉子添え。
1300yen lunch. Meuniere of Saba in fresh tomato sauce + Pork hayashi rice with hotspring egg. Banana and coconut chocolate cake
ローストポーク、マスタードソース。
豚バラ肉のステーキ マスタードソース + サーモンのポワレ アンチョビ風味レモンバターソース。
Left: Roasted pork mustard sauce.
Right: Pork belly steak in mustard sauce + Salmon in anchovy lemon butter sauce.
Lunch menu(J): 1, 2, 3, 4, 5, 6.
Chef’s Table R&D
Add: 3-35-5 Sakumacho, Kanda.
Tel: 03-3863-4562
A very small restaurant offering casual Kyoto food with only one table and about 12 counter seats. It is located on the third floor of a “multi-tenant building” near Shinbashi and Ginza. The Obanzai(Kyoto daily family dishes) lined up on the counter made me drool hungrily while waiting for my friends to arrive. Other customers all ordered from the a la carte but we decided to go for the 5000yen omakase(chef’s choice) dinner course and let the okami(madam chef who is from Kyoto apparently) decide for us.
Obanzai moriawase(assorted): (anti-clockwise from bottom left)Unohara, squid, shirataki and mentaiko, cha-mame beans, potato salad, turnip, Koyadoufu, and marinated sanma in the middle. The picture shows portion for 3 people.
Clear soup with yuba(tofu skin) and matsutake mushroom.
Sashimi(for 3 people): Hirame(bottom left), himedaikon(little radish, eat with miso), octopus(eat with sudachi and salt), Aji coated in sesame seed(at the back).
Wakasagi tempura and sweet corn kakiage(round fritter) in curry flavour. Grilled Onigiri(rice is flavoured) and Kenchinjiru(miso soup with root vegetables).
This is a side order not included in the course. Deep-fried crab meat potato salad.
Buri daikon(Buri and raddish simmerered in sweet soy sauce) is a side order also. Dessert included in the course is fruit.
Everything is absolutely delicious. Kyoto food gives the impression of very mild and light taste but the food served here all had strong flavour, which I actually prefer. The ingredients used are of good quality and you can really tell the attention paid to the detail in making each dish. The obanzai is reheated before serving which is important for me to enjoy it fully. The madam chef behind the counter was working non-stop throughout the night but whenever she had a moment she would smile at us and ask if everything was alright, so even though we did have to wait quite a bit for each course, we didn’t really mind. The restaurant is not non-smoking which is really a shame though…must remember to book the table away from the counter seats next time. Including a drink, side order(which proved to be too much and we were all bursting-full at the end…), about 7000yen per person.
Menu(J): 1, 2.
くいもんや す多ち/すだち (Kuimonya Sudachi)
Add: 3F, 8-5-15, Ginza, Chuo-ku
Tel: 03-5568-3321
From 5250yen lunch course. Umeshu(Sour plum wine) included in the course. Fig with goma(sesame) sauce, ginnan(ginkgo nuts), hamo no ko(roe of hamo) inside the orange leave, satoimo(taro), suzuki(eat with green sauce), anago sushi. The last three items are warm.
Hamo and atsuage. I’ve tried hamo a few times before and I never thought it was anything special, but after trying the hamo in this restaurant, I realised I just never had a good one before!
Makogarei and Maguro. Eat with either ponzu or soy sauce. The brown-ish cube is kanten jelly with seeds.
Aubergine and pumpkin takiawase. It is so simple but so delicious.
Fried ayu was great but the fried pepper, edamame and corn were truly outstanding.
Maitake mushroom takikomi gohan. Miso soup with winter melon.
Kyohou grape jelly. So nice!
The food might look ordinary and sound simple but the quality is just fantastic. At first the pace of delivery of each course was a bit too fast - we were busy chatting - but I told the staff to slow down a bit and it was fine. The lady in kimono was very friendly. Two of us shared a small bottle of nihonshu(1000yen) she recommended which was very nice. I went for lunch on a Saturday and only booked the day before but I had no problem getting a private room on the first floor. On the way to the bathroom(only on second and third floor), we saw that while the tables are only partitioned with screens, they look very comfortable with sunlight coming through the windows. Nice place to have a relaxing holiday lunch~
赤寶亭 (Sekihoutei)
Add:3-1-14, Jingumae, Shibuya-ku
Tel: 03-5474-6889
Currently my no.1 favourite bakery in Tokyo! The original shop is in Mishuku(三宿) which I’ve never visited - I always buy from the branch inside Takashimaya Nihonbashi. I must mention that the bread is very expensive. After spending like thousands of yen on only a small amount of bread I always regret a little(^^;;;), but after eating it I always crave more and can’t wait to go back to buy again. Highly recommended!
Signifiant Signifie (シニフィアン・シニフィエ)
One of my favourite lunch spot in Jimbocho area! Lunch is 1000yen, including salad, bread, but not coffee. Small dessert is 200yen. Occasionally they serve free wine at lunch.
春野菜のラグースパゲッティ。
Spring vegetables ragu spaghetti.
メカジキとカリフラワーのラグー ドライトマトのオリーブオイル スパゲッティー。
Mekajiki(swordfish) and cauliflower ragu, dried tomato, olive oil.
新ゴボウのクリームソース ペンネ バルサミコ風味。
Penne with Gobo(Burdock root) cream sauce and Balsamic vinegar.
インカのめざめとアンチョビのオリーブオイルスパゲッティー パルメザンチーズがけ。
胡桃ペーストのクリームソース ペンネ。
“Awakening of Incas”(Japanese potato) and anchovy, olive oil sauce with Parmesan cheese.
Walnut paste cream sauce penne.
牛スジとレンズ豆の辛いトマトソース煮込み スパゲッティ。 カッサータ。
Beef tendon and lentils, spicy tomato sauce. Cassata.
パンチェッタ（豚バラ塩漬け）とマッシュルームのオリーブオイルスパゲッティー。パンナコッタ。
Pancetta and mushroom, olive oil sauce. Panna Cotta.
カニとフレッシュトマトのオリーブオイルスパゲッティー。フォンダンショコラ。
Crab and fresh tomato, olive oil sauce. Fondant chocolat.
豚の柔らか煮と玉葱・松の実のオリーヴオイル スパゲッティー。ティラミス。
Stewed pork, onion, pine nut, olive oil sauce. Tiramisu.
小海老とキャベツのトマト煮込みソーススパゲッティー。
蓮根のクリームソースペンネ。
Small prawn and cabbage, tomato sauce.
Lotus root cream sauce penne.
地鶏ミンチと青唐辛子の香草風味オリーヴオイル。 ポルタゲーゼ（白いプリン）。
Minced chicken and green chilli and herb olive oil sauce. Pudding.
焼きワケギと牛スジのトマト煮込みソース。
砂肝のコンフィとルッコラのオリーブオイル。
Grilled wakegi(green onion) and beef tendon, tomato sauce.
Sunagimo(chicken gizzard) confit, rocket, olive oil sauce.
彩り野菜とフルーツトマトの冷たいカッペリーニ、￥１３００。
ホワイトソースのラザニア（ナス・地鶏ミンチ・ポルチーニ・エリンギ）。
Cold cappellini with vegetable and fruit tomato. This one is 1300yen.
White sauce lasagne(Aubergine, minced chicken, porcini and eryngii). This one is always in the lunch menu.
Phew~I’ve been to this place so many times that the staff definitely recognise me. Quality is amazing and the lunch menu changes weekly and always have at least 3 choices available(tomato sauce, olive oil sauce and cream sauce) so you just never get tired. 1000yen lunch is available from Mon to Sat - busy on weekdays but usually pretty empty on Sat. I always sit at the counter but there are tables too. The portion isn’t so big but it always tastes so good that it is satisfying enough for me. +300yen for large portion.
Menu: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11.
Bentornato! Maggio
Add: 3-24-17 Ogawamachi, Kanda
Tel: 03-3518-0357
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