I’m glad that I saved Bistro Joie to wrap up my hunt for good lunches. I love this little yoshoku place so much that I filled up two stamp cards – equivalent of 40 visits to this place – and got myself Y1000 discount. XD I basically tried everything in the regular lunch menu(which is mainly meat), and many “Fish dish of the week”, “Pasta of the week”, and some “Lunch of the day”. “Lunch of the day” is cheaper(about Y850), and consists of two small dish and a big salad(all in one plate). All menu comes with soup and rice. I have got to mention that, the soup here is really good. It’s only simple miso soup or clear soup with seaweed or with soy sauce flavour, but it’s so tasty and always boiling hot. Honestly I always get served this kind of soup with my lunch, I’m tired of them and I just drink because they are there, but in Bistro Joie I actually enjoy them. Lunch also comes with a big plate of rice(I mean it’s really big!) so unless you are really really hungry, ask for a smaller portion. The only exception are Curry rice or Hayashi rice – they give you so much sauce(super yummy) and I always want MORE rice to finish the sauce. It’s Y100 yen for extra rice. The deep-fried menu are good but I think they are a bit expensive compared to other yoshoku place like the famous Shichijou. I like Bistro Joie more than Shichijo in general but Shichijo wins in the department of deep-fried stuff. All the hamburger are not bad but I prefer hamburger that still has the meat texture, but the hamburger in Joie is a bit mushy. The pasta are great and cooked with generous amount of ingredients, and they come with garlic bread which are yummy, but don’t expect al dente as the pasta tend to be a bit overcooked. Apart from that, anyone you order from the menu, it won’t go wrong.

One thing about Bistro Joie that is really disappointing – it’s not non-smoking. It’s a tiny restaurant in the basement and it’s really a nightmare having someone smoking right next to you while you eat. Try go early on a weekday(it opens from around 11.15am), or go for Saturday lunch. It’s always empty when I go on Saturday, and it would be just me, the chef cooking in the kitchen, the chef’s wife serving, and the chef’s little son watching youtube videos on his computer. ^^;;; But it is closed sometimes on Saturday so definitely call up to make sure it’s open. btw, I really want to try their dinner menu but haven’t had the chance yet.

牛タンシチュー、￥１４８０。
サーモンムニエルラタトーユ添え、￥１２００。
Cow Tongue Stew, Y1480.
Salmon Meuniere with Ratatouille, Y1480.

牛ロースステーキ ガーリック醤油ソース、￥１２８０。
カキ・じゃが芋・ブロッコリーのトマトグラタン、￥１２８０。
Beef loin steak with Garlic-soy-sauce, Y1280.
Tomato Gratin with oyster, potato and broccoli, Y1280.

スズキとカニクリームのピカタ　クリームソース、￥１２００。
カキフライ、￥１０８０。
Suzuki(sea bass) and crab cream piccata in cream sauce, Y1200.
Fried oyster, Y1080.

チキンオムライス、￥８５０。
ビーフハヤシライス、￥９００。
Chicken Omurice, Y850.
Beef Hayashi Rice, Y900.

鯛のソテー ブールソース 菜の花添え、￥１２８０。
I forgot to take photo of the menu but it was some fish baked with breadcrumbs.
Sauteed Tai(sea bream) with Beurre(butter) sauce and Nanohana, Y1280.

ビーフマスタード香草パン粉焼き、￥１６８０。
Grilled Beef with mustard, herb and breadcrumbs, Y1680.

チキンソテー ガーリックトマトソース、￥９５０。
チーズハンバーグカレーグラタン、￥１１８０。
Sauteed Chicken in garlic tomato sauce Y950.
Cheese hamburger curry grain, Y1180.

ミックスフライ、￥１０５０。
カニクリームコロッケ、￥９００。
Mix fry, Y1050.
Crab cream croquette, Y900.

牛フィレ ステーキ　ガーリックトマトソース、￥１７８０。
ビーフシチュー、￥１８８０。
Beef fillet steak in Garlic tomato sauce, Y1780.
Beef Stew, Y1880.

真鯛トマト挟み焼 バルサミコソース、￥１２８０。
マグロのソテー　粒マスタードクリームソース、￥１２８０。
Grilled Madai(Red Sea Bream) sandwiched in tomato, Balsamic sauce, Y1280.
Sauteed Maguro, mustard cream sauce, Y1280.

スズキのソテーブールブランソース 菜の花添え、￥１２００。
スモークサーモンのガーリックソルトスパゲティー、￥１１５０。
Sauteed Suzuki(sea bass) in Beurre Blanc sauce with nanohana, Y1200.
Smoked salmon, garlic salt spaghetti, Y1150.

赤魚とホタテのポワレ エストラゴンソース、￥１２５０。
ビーフスパゲティー カレークリームソース、￥１１５０。
Panfried Akoudai and scallop, escargot sauce, Y1250.
Beef spaghetti, curry cream sauce, Y1150.

真鯛ハーブ焼　ブールソース、￥１３８０。
さごし香草パン粉焼、￥１２００。
Madai grilled with herb, Beurre sauce, Y1380.
Grilled Sagoshi with herb breadcrumbs, Y1200.

ポークソテーブルーチーズソース、￥１２８０。
ポークソテー木の子おろしソース、￥１２８０。
Sauteed pork with Blue cheese sauce, Y1280.
Sauteed pork with mushroom and grated radish sauce, Y1280.

本マグロのロースト　レフォールソース、￥１３８０。
ハンバーグ目玉焼き添え、￥１０５０。
Roasted Hon-Maguro, raifort sauce(not sure if it’s actually horse radish), Y1380.
Hamburger with egg, Y1050.

メカジキ葱焼き、￥１２００。
有頭エビとカニクリームの合わせカツ、￥１２５０。
Mekajiki negiyaki, Y1200.
Deep fried prawn and crab cream croquette, Y1250.

エビカレーライス、￥９００。
チキンソテー粒マスタードソース、￥９５０。
Prawn curry rice, Y900.
Sauteed chicken, mustard sauce, Y950.

牛タンステーキ　ガーリック醤油ソース、￥１２８０。
Cow tongue steak, garlic soy sauce, Y1280.

スズキのミルフィーユ　クリームソース、￥１２８０。
元気サラダ、￥９００。
Suzuki Mille-feuille, cream sauce, Y1280.
Genki salad, Y900. It’s a warm, savoury pork salad served with rice. Huge portion considering it’s only a “salad”.

真鯛ソテーグレープフルーツソース、￥１２８０。
チキンソテー　ブルーチーズソース、￥１１８０。
Sauteed Madai, grapefruit sauce, Y1280.
Sauteed chicken, Blue cheese sauce, Y1180.

和風おろしハンバーグ、￥９５０。
赤魚ソテー茸マリネソース、￥１２００。
Japanese styled hamburger with grated radish, Y950.
Sauteed Akoudai with marinated mushroom sauce, Y1200.

マグロハンバーグ温玉添え、￥１２５０。
蒸し鶏カレークリームスパゲッティ、￥１１００。
Maguro hamburger with half-cooked egg, Y1250.
Steamed chicken curry cream spaghetti, Y1100.

メカジキ青葱マヨネーズ焼き、￥１２５０。
すずぎとエビのソテー　ブールブランソース、￥１２００。
Grilled Mekajiki with spring onion and mayonnaise, Y1250.
Sauteed Suzuki and prawn, Beurre Blanc sauce, Y1200.

イカハンバーグ　ブールソース、￥１２８０。
スパゲッティ カルボナーラ、￥１１００。
Squid hamburger, Beurre sauce, Y1280.
Spaghetti Carbonara, Y1100.

豚ロースソテー　マッシュルームソース、￥８５０。
マグロのソテー 粒マスタードクリームソース、￥１２８０。
Sauteed pork loin, mushroom sauce, Y850.
Sauteed Maguro, mustard cream sauce, Y1280.

ツナと茄子のペペロンチーノスパゲティ、￥１１００。
カレイのムニエル　ラタトゥイユ添え、￥１２００。
Tuna and aubergine pepperonchino spaghetti, Y1100.
Karei Meuniere, with Ratatouille, Y1200.

メカジキ香草パン粉焼　カレークリームソース、￥１２５０。
サーモントマトソテー　クリームソース、￥８５０。
Grilled Mekajiki with herb and breadcrumbs, curry cream sauce, Y1250.
Sauteed salmon and tomato, cream sauce, Y850.

スズキのムニエル、￥１２００。
チキンチーズ焼き　トマトソース、￥８５０。
Suzuki Meuniere, Y1200.
Grilled chicken with cheese, tomato sauce, Y850.

Menu: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35.

Bistro Joie
Add: 3-3-12, Ogawamachi, Kanda, Chiyoda-ku
Tel: 03-5283-2277

And for those who know about Japanese food critics…I actually saw Kurusu Kei eating there once at lunch time. I searched for his homepage(here) and checked if he has any recommendations for this area, found him blogging about another Italian restaurant near Ogawamachi station. I visited it a few times…and didn’t like the food there(^^;;).

揚げナスとリコッタサラータのスパゲッティ　ノルマ風、￥９００。
豚肉とパプリカの煮込み、￥１０００。
Fried aubergine and Ricotta Salata, Norman style, Y900.
Stewed pork and paprika, served with rice, Y1000.

梅酒とビネガーで煮込んだ豚肩ロースのさっぱり着込み、￥１０００。
カジキマグロと夏ナスソースのスパゲッティ、￥９００。
Pork shoulder loin cooked with sour plum wine and vinegar, Y1000.
Kajiki Maguro(swordfish) and summer aubergine sauce, Y900.

生うにのスパゲッティ、￥９００。
いわしと新玉ねぎ　パン粉のスパゲッティ、￥９００。
Fresh sea urchin spaghetti, Y900.
Sardine and onion and breadcrumbs, Y900.

サーモンと夏カブのトマトクリームスパゲッティ、￥９００。
豚バラとインゲン豆のバジル風味スパゲッティ、￥９００。
Salmon and summer turnip, tomato cream, Y900.
Pork belly and white bean, basil flavour, Y900.

ずわいガニとかにみそ　フレッシュトマトのスパゲッティ、￥９００。
鶏肉の赤ワイン煮込み、￥１０００。
Zuwai-gani(crab) and crab miso, fresh tomato spaghetti, Y900.
Chicken cooked in red wine, Y1000.

マグロのテールとナスのラグーパスタ、￥９００。
ホタテとアスパラのオーロラソース、￥９００。
Maguro tail and aubergine Ragu pasta, Y900.
Scallop and asparagus, Aurora sauce, Y900.

ビーフストロガノフ、￥１０００。
カルボナーラ、￥９００。
Beef stroganoff , Y1000.
Carbonara, Y900.

生ハム　玉ネギ　アマレットで煮込んだスパゲッティ　アマトリチャーナ、￥９００。
浜名湖産岩のりとホタテのペペロンチーノ、￥９００。
Amatriciana – spaghetti cooked with prosciutto, onion, Amaretto.
Pepperonchino with Iwanori seaweed and scallop.

エビと大葉　フレッシュトマトのスパゲッティ、￥９００。
サーモンのレモン風味の軽いクリームスパゲッティ、￥９００。
Prawn, Ooba(green shiso), fresh tomato.
Salmon, lemon flavoured cream spaghetti.

ツナのプッタネスカ　スパゲッティ、￥９００。
牛肉のクリーミースパゲッティ、￥９００。
Tuna Puttanesca.
Beef creamy spaghetti.

ホタテと高原レタス　とびっ子をのせたスパゲッティ、￥９００。
刻み穴子とブロッコリーのラグーパスタ、￥９００。
Spaghetti, highland lettuce, tobiko.
Chopped anago, broccoli, Ragu pasta.

サルシッチャとドライトマト　ブロッコリーのスパゲッティ、￥９００。
サバと玉ネギ　サフラン風味のスパゲッティ、￥９００。
Salsiccia, dried tomato, broccoli.
Saba(Mackerel), onion, Saffron flavoured.

小エビと白インゲン豆のペペロンチーノ、￥９００。
生ハムとカリフラワーのトマトソーススパゲッティ、￥９００。
Pepperonchino with small prawn and white beans.
Prosciutto and cauliflower, tomato sauce.

牛肉のさっぱりポトフ仕立て、￥１０００。
カジキマグロと茄子のペンネアラビアータ、￥９００。
Beef Pot-au-feu.
Kajiki Maguro, aubergine, Penne Arrabbiata.

Menu(J): 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19.

Roberto (ロベルト)
Tel: 03-3518-0635
Add: 1-32, Jimbocho, Kanda, Chiyoda ku

Lunch menu(J): 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

Kitchen Ishigaki
Add: 1-2-3 Kanda Sudacho, Chiyoda-ku
Tel: 03-3252-0117

Lunch is only available during weekdays.

Menu: 1, 2, 3, 4, 5.

いぬ居 (Inui)
Tel: 03-3518-4129
Add: 1F, Tokyo Park Tower, 1-103 Jimbocho, Kanda

Most of the above are cheap lunch sets available from Mon to Sat, but some are from holiday lunch menu. I think the food is nice in general – there were days when the food wasn’t that great but it’s cheap and the staff are friendly. My favourites from the weekday menu are: Hainan Chicken Rice(deep fried version), Fried chicken in Special Chilli sauce, Lontong, Fried Hokkian Mee, Singapore Curry Noodles, Laksa Prawn Beancurd. Favourites from the holiday lunch menu are: Seafood soy sauce fried noodles, Laksa Fried Rice, Char Kway Teow, Singapore Mee Goreng, Black Pepper Fried Rice. For dessert, Durian Ice-cream is the best. Yam ice-cream is good too.

Menu: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19.

シンガポール料理　海南鶏飯 水道橋本店 (Hainan Chifan)
Add: 2-1-1, Misakicho, Chiyoda-ku (Near Tokyo Dome/Suidobashi)
Tel: 03-3264-7218

海鮮丼、￥９５０。
Both are Kaisen Don(rice bowl with sashimi), Y950.

サバ文化干し、￥８００。 豚肉の生姜焼き定食、￥８００。
Saba Bunkaboshi(dried mackerel), Y800.
Pork and ginger, Y800.

カツ煮定食、￥８５０。ネギトロ丼、￥８００。
Pork cutlet in broth, Y850.
Negitoro(chopped toro and leek) Don, Y800.

鮭といくらの親子丼、￥８５０。 豚キムチ炒め（温玉のせ）、￥８５０。
Salmon and ikura’s oyakodon, Y850. I thought the salmon was sashimi but it was actually dried fish.
Stir-fried pork and kimichi with an egg, Y850.

ばくだん定食（ネギトロ・とろろ・オクラ・納豆・たくあん）、￥８００。
鮭バター焼、￥８００。
Bakudan(Negitoro, grated yam, okra, natto, takuan), Y800.
Grilled Salmon with butter, Y800.

魚御膳（マグロ刺・カキフライ・明太子・ネギ入りだし巻き玉子・鶏てりやき）、￥９００。
ソースカツ丼、￥８５０。
Fish set meal(Maguro sashimi, fried oyster, omelette with mentaiko and leek, chicken teriyaki), Y900.
Pork cutlet with sauce, Y850.

ブリと大根の煮物、￥８００。鶏の唐揚げ定食、￥８００。
Buri and Daikon, Y800.
Fried Chicken, Y800.

Usually Kaisen don in cheap places are never nice but the sashimi actually taste fresh in this place. All the other raw fish options are also good, but the cooked menu are hit and miss. The staff are very friendly.
Menu: 1, 2, 3, 4, 5, 6, 7.

魚百(Uopi)
Add: 1-2, Jimbocho, Chiyoda-ku
Tel: 03-3291-1295

The photos are from two amazing dinner I had in this bistro specialised in “gibier”(game meat). I’ll write the details later but the wild boar(“inoshishi”) is a must get. For me, gibier cuisine has been expensive and hit-and-miss experiences so far, but everything I had in this bistro was fantastic and it was inexpensive and every yen worth it.

Marcassin (マルカッサン)
Add: 1-22-11 Ginza, Chuo-ku (Near Kabukiza Theater in east Ginza)
Tel: 03-3564-0335

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

All the above are from the 4000 yen dinner course which includes 2 appetizers, 1 main dish and dessert.

Went on a Sunday evening and we were the only customer throughout the whole night. I read from some food blogs beforehand that it’ll get quite expensive if you order from the a la carte, and the set course is of better value. So even though the waiter was a little overly eager to recommend us the a la carte and even said that “the set course might be a bit small in portion”, we ordered the set course anyway. And he was not lying, the portion was a little small. The taste was not bad in general, considering the price, but the service was kinda spotty – there weren’t that many options to choose from the set course and not all of us could choose what we wanted because they could only provide limited portions for each choice. After some compromising among us and we had decided our choices, they told us that they had mistaken the number of available portions, and such confusion happened not just once but twice….

Le Cafe Plus A

Menu here.

神田きくかわ