Category Archives: 06:有楽町・丸の内

Brasserie Paul Bocuse Daimaru Tokyo

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鴨のテリーヌ カンパーニュ風。
Duck Terrine Campagne style.
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ガンバス海老のポワレ リゾットと共に（+￥300）。
“ムッシュ ポール・ボキューズ”のクレーム・ブリュレ。
Pan-fried Gambas prawn with risotto(+Y300).
Creme Brulee.
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From the Y2860 lunch course(+Y300 for the prawn).

I’m quite impressed by this place! Honestly I wasn’t expecting high for this place because it’s located on the top floor of a department store(Daimaru Tokyo) and we could easily get a table for a weekend lunch even though we only booked the night before….but I was surprised by how high the quality of the food was. Appetizer, main, dessert….everything was so well prepared and delicious. Plus we got a table next to the window and had a nice view over the streets. All of that for about Y4000(including a glass of champagne which was reasonably priced). Incredible value!

Menu 1, 2.

Brasserie Paul Bocuse Tokyo Daimaru

おかめ (Okame)

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桜あんみつ、￥７８０。おはぎ、￥２４０。
Sakura Anmitsu(spring menu). Ohagi.
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0803180037桜おはぎ、￥２４０。おかめパフェ。
Sakura Ohagi(spring menu) for take-out.
Okame Parfait – it is normally milk softcream but I asked to change to Matcha softcream. There is kakigori with Matcha sauce on top, red bean and some milk pudding at the bottom.

Delicious wagashi cafe on the 1st floor of Itocia right next to JR Yurakucho station. Very tiny space and always very crowded so you might have to share tables with strangers, but the sweets are delicious and reasonably priced.

0807110070ごまおはぎ、￥２４０。
Sesame seed ohagi.
おかめ (Okame)

お好み焼 きじ (Okonomiyaki Kiji)

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モダン焼き。
Modanyaki: Squid, pork, yakisoba and egg.
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豚もやし。 スジポン。
Pork and beansprout, topped with egg and spring onion.
Beef tendon in ponzu.
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げそ玉。 焼きうどん。
Gesotama: Squid tentacles. Salt flavour.
Yakiudon. Ponzu flavour.
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ポテト。 ちから。
Potato. Salt flavour.
Chikara: Mochi, Konnyaku, Chikuwa. Soy sauce flavour.
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えび豚。
Ebi-buta: Prawn and pork.

Super popular Okonomiyaki restaurant from Osaka. We went around 5:30pm on a weekday and luckily there was no queue yet but the seats were already half-filled. After that the queue just kept getting longer and longer. They don’t take reservation so there is no other easy way other than going early on a weekday or be patient and queue. Once you are inside though, the atmosphere is quite relaxed and the waiters won’t try to hurry you or anything. All the food are cooked in the kitchen and delivered to your hotplate table for you to sprinkle seaweed or katsuobushi on top. The food are very nice in general, despite they are slightly on the salty side. Not the harder, more solid okonomiyaki I am familiar with, but the soft and liquidy kind. Other than the regular “sauce flavour”, which is easy to get tired of cos it is so sweet, you can also choose “Salt” or “Soy sauce” or “Ponzu” for some items. Four of us shared all the food and with 2-3 drinks each, it was about 2500yen per person.

Menu(J): 1, 2.

お好み焼 きじ 丸の内店 (Kiji Marunouchi)
Add: B1 2-7-3 Marunouchi Chiyoda-ku(Inside Tokia)
Tel: 03-3216-3123

AUXAMIS TOKYO

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Fantastic view from the 35th floor of Marunouchi building.
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甘エビ、北海道産帆立貝と完熟マンゴーのタルタル　カクテル仕立て。
I was surprised to see that they have very reasonably priced lunch course starting from 1800yen. We went for the special Southern France selection lunch course, 5040yen.
Sweet prawn, scallop and mango Tartare.
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パルマ産生ハム・吉田豚のリエット・本日のシャルキュトリーの一皿　オーガニックサラダ添え。
Parma Prosciutto, Pork rillette and pate with pistachio.
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南仏の香りをまとった仔羊背肉のロースト ラタトゥイユ添え　ジュのソース。
Roasted baby lamb with ratatouille.
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本日のデザート。
Blueberry creme brulee with milk ice-cream.

AUXAMIS started off as a wine bar so we decided to go for the 1890yen wine tasting course which includes 3 glasses(2/3 glass each) of wine that go with the amuse-bouche, appetizer and main dish. I forgot to take pictures of one of the wine but you can check out my friend’s blog for the complete selection. The champagne and dessert wine in the pictures here are not included in the wine-tasting course. The food is overall good. The meaty appetizer is nice but indeed quite impossible to eat without wine. The massive lamb chop is tender and juicy; the amount of fat is a bit scary but with the help of the tasty veggy sauce I devoured the whole thing.

Menu: 1, 2, 3, 4.
AUXAMIS TOKYO

Goutte d’or et Crattini (グットドール・クラッティーニ)

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ナポリのモツッレラとくじらのタルタル。
Mozzarella and whale Tartare.
Tomato cream soup(I think…can’t remember exactly…).
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阿波尾鶏レバーのパテ、マンゴー添え。
冷たい桃のスパゲッティーニ。
Chicken liver pate and mango. This is quite nice.
Chillled peach spaghetti. The spaghetti is hidden underneath. Nothing special except the peach is very sweet.
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江戸前穴子と夏きのこのタリアテッレ、からすみがけ。
とっておき、生うにのスパゲッティ。
Tagliatelle with anago and summer mushroom and karasumi. Nice but quite spicy, especially after I accidentally ate a chilli.
Uni spaghetti. The same overly salty and spicy taste as last time(see tag).
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赤茶豚リブロースのソテー。
Grapefruit and wasabi sorbet. Interesting combination… quite like it actually.
Saute of Akacha(?) pork Riburosu(don’t know how to translate, it is this part). The pork itself is juicy and tender, though it would have haven nicer if it were grilled a bit longer. The veggy on the side were quite salty.
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ココナッツのビアンコマンジャーレ、アプリコット添え。
マンゴープリンとパッションフルーツ。
Coconut blanc manger with apricot. Not much coconut taste…
Mango pudding and passion fruit.
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0707250065ジャスミンティーのカタラーナ。
Jasmine creme brulee. Fresh herb tea. The desserts are pretty normal. The fresh herb tea was 840yen and I totally expected a pot, yet it came in a small cup and no refill…

I have to say my impression of this place doesn’t get better on my third visit. The chef seems to like his food very salty and very spicy. Couldn’t eat it without gulping red wine by the gallons. As a final blow, the service is rather bad…no smiles, sloppy response, and the champagne was not chilled properly – unforgivable!!
Menu(J) here.
Goutte d’or et Crattini
Add: 2-2-3 Marunouchi, Chiyada-ku
Tel: 03-6212-6882

Apicius （アピシウス）

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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.
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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.
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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. ^^;;
Lunch menu here.
Apicius
Add: B1, 1-9-4 Yurakucho, Chiyoda-ku
Tel: 03-3214-1361