Salle à manger (サラマンジェ@虎ノ門)

07120800010712080003
サラダ ガストロノミ。
ブーダン・ノワールとレンズ豆、林檎 バナナのラグー。
Salad gastronomy: smoked duck breast, foie gras, karasumi, cresson(water cress). Boudin Noir with lentil, apple and banana ragu.
07120800040712080005

0712080007詰め物をしたホロホロ鳥のロースト キノコとフォワ・グラのソース。
蝦夷鹿ロースト 赤すぐりソース。
仔羊すね肉のカスレ。
Stuffed guinea fowl, mushroom and foie gras sauce.
Hokkaido venison with redcurrant sauce.
Lamb shank Cassoulet.

07120800080712080010
Oven-baked la France(European pear) with ice-cream. Chocolate cake.

This place calls itself “Oyaji‘s French”, basically saying that the food is macho, meat-heavy, straightforward, no fancy presentation and no sensational fanfare of creative fusion which is more pleasing to female customers. I starved myself at lunch to prepare for this dinner, but turned out that it is not that macho afterall. The menu is mainly meat dishes, but the portion is not too big. Surprisingly the taste is quite delicate and never too greasy or salty. Two of us shared two appetizers and THREE main courses, before we had desserts. Everything we ordered was delicious, except perhaps the chocolate cake which was grossly sweet. Among the 3 main dishes we had, I like the guinea fowl the most. The bill was about 10,000yen per person including a glass of champagne and 2 glasses of wine and also coffee. Not exactly cheap, but not overpriced either. The interior is not so pretty – it is more like a cheap yoshoku place than a French restaurant. But the young waiter is friendly and the chef, whom you can see cooking all by himself in the open kitchen, is also helpful in explaining the menu.

Salle à manger
Add: B1, 1-11-5 Toranomon, Minato-ku
Tel: 03-6903-6730

Édition Koji Shimomura (エディション・コウジ シモムラ)

07102800380710280041

07102800400710280043
From 6300yen lunch.
Boudin Noir(pork blood sausage) petit hamburger.
Foie gras terrine and fruits.
07102800470710280054
Shungiku and squid ink sauce.
07102800580710280060
Roasted lamb chop.
071028004807102800510710280052
A little performance of mixing lemon vinegar with herb and changing the colour from purple to pink.
07102800630710280069
Chocolate Ganche. Cocoa mixed mineral water.
07102800700710280073
Birthday cake pre-ordered for a friend. It is white chocolate mousse with raspberry. Fresh herb tea. Petit fours. Soybean and endive root pudding. Pastry crisp with pumpkin seed and pumpkin paste.

See tag for my first visit to this place. The friend who arranged this lunch party is a big fan of this restaurant, so he always picks this place whenever we gather for someone’s birthday. I like the birthday cake and the main dish more this time, but the appetizers are not as good as last time.
Édition Koji Shimomura
Add: 3-1-1 Roppongi, Minato-ku
Tel: 03-5549-4562

Restaurant Le Bourguignon (ル・ブルギニオン)

060220 206060220 208
Amuse bouche: cream puff with pork rillette inside.
060220 210060220 211
ブータン・ノワールのテリーヌ仕立て、りんごのサラダ。
アイナメのポワレに鶏のスープを添えて。
Boudin Noir(pork blood sausage) terrine with apple salad. Served warm, goes so well with the sweet apple sauce. Delicious!
Pan-fried Ainame(Greenling) in chicken clear soup. Not much impression.
060220 212060220 213
豚足、豚舌、牛のトリップなどを煮込み、一度冷やして固めたものを両面かりっと焼き上げたもの。
サツマイモのモンブラン。
Pork feet, pork tongue and beef tripe are first simmered, let cooled and hardened, then grilled until crispy on the outside. Very good.
Satsuma-imo(Japanese sweet potato) Mont Blanc. There is rice inside. Apart from the rice bit, it is pretty normal. Nice though. My friend ordered bell pepper mousse which is much more interesting but “doesn’t feel like dessert” apparently.

Lunch is 4500yen. Food is great, the interior makes you feel like you are in French countryside. Perhaps a little too quiet inside and the waiters are a little stiff-backed.
More pic from outside.
Le Bourguignon

Ristorante Sakanoue (リストランテ さかのうえ)

060309 125060309 129
オニオンフォカッチャ。
自家製ブーダンノワールのテリーヌ。
Onion focaccia is warm and soft, but a bit oily.
Boudin Noir(pork blood sausage) terrine. Warm and rich-tasting. Wanted wine… There are hazelnut and pinenut and orange under the leaf.
060309 134060309 142

060309 146仔羊のラグーソース和え、ローズマリー風味の手打ちパッパルデル。
黒豚ロースの炭火焼き、無農薬野菜のグリル添え。
チョコレートプリンとナッツのジェラート。

Homemade Pappardelle with baby lamb Ragu sauce and rosemary. Big chunks of lamb! Also radish, potato and kidney beans. Nice but quite meaty…craved wine…

Charcoal-grilled kurobuta pork with grilled organic vegetables. Nice charcoal smell and meat very tender. At this point I was beyond desperate for wine. Should have just “fxck work” and ordered wine from the beginning. The food is not overly salty, but I have somehow chosen meat + meat + meat for the course…

Dessert is chocolate pudding and nut gelato. Good too.
All that food plus coffee, only 2500yen. Very good value!

Lunch menu(J) here.
Ristorante Sakanoue

Le Manoir D’HASTINGS

060215 035060215 045
4800yen lunch includes two appetizers(many choices), main dish and dessert.
Rose champagne 1700yen, glass wine 1250yen~.
060215 048060215 047

060215 052060215 062
ブーダン ノワール。
スペシャリテ 人参のムースとコンソメジュレ ウニ添え。
Amuse-bouche: Boudin noir(pork blood sausage). So good!
Specialty: Carrot mousse and consomme jelly with sea urchin.
060215 066060215 070
本日の前菜から:鰻でバターライスを巻いたもの。
豚足のポルト酒煮込み。
Butter rice rolled in Unagi. The unagi is grilled crispy on the outside.
Pig foot rolled with chicken mousse and mushroom and simmered in port wine.
Somehow I ordered an appetizer and a main that look the same and taste similar….^^;; But both are delicious.
060215 079060215 082
Wagon dessert. White chocolate mousse.

The appetizers and the main dish are all very good. Though the white chocolate mousse is actually better than the desserts which are pretty normal. The service is not so friendly. In fact we were all a bit annoyed at some point. Well go for the food but not for the service.
Lunch menu(J) here.
Le Manoir D’HASTINGS

Merveille (メルヴェイユ)

060213 007060213 012
ブーダン ノワール。
人参のムース、 カニとホタテのタルタル、 野菜・ウニ・トマトのジュレを供に。
Boudin noir(pork blood sausage). Delicious!
Carrot mousse, crab and scallop tartare, vegetables and uni and tomato jelly. A little cold in the middle but overall very refreshing.
060213 018060213 023
サワラのポワレ 白身魚のコロッケ添え。
イベリコ豚肩ロース肉のグリエ。
Pan-fried Sawara(Spanish Mackerel), cod croquette. Like the croquette more than the fish.
Grilled Iberico pork shoulder meat. Smokey flavour and ham-like solid texture. Minced pork rolled in zucchini on the side is good too.
060213 030060213 035

060213 005特製ロールケーキ、ヨーグルトシャーベット添え。
Roll cake with yogurt sorbet. There were 3 desserts to choose from and I originally picked the blanc manger, but AFTER I ordered, my friends told me that the roll cake is the specialty of the house. I grabbed the waiter immediately and changed my order, and he said “Oh yeah, roll cake is THE thing to order, but I am in no position to hardsell it….” (No, it is your JOB to recommend!! ^^;) Anyway, I am glad I ordered it, cos it really is very good. The cream and the sponge are so smooth and rich. The finger cakes that come with the coffee are crispy on the surface, very good too.

Full lunch course is 4800yen. The amuse-bouche is not included but my friend knows the manager so we got special service, hoho~
Merveille

La Grappe(ラ・グラップ)

060530 035.jpg060530 038.jpg
3990円のディナーコースで。アミューズ:ブータンノワールとグージェル。
Pork blood sausage and cheese puff, both are hot and very good.
060530 041.jpg060530 045.jpg
人参のムースとコンソメジュレ うに添え。
うずら肉のグリエと筍のブレゼマディラワインソース。
Carrot mousse and consomme jelly and sea urchin. Have had similar thing in other restaurants but still can’t resist ordering it. It is nice~.
Grilled quail and bamboo shoot in madeira wine sauce. The sauce was too salty… My friend ordered the fish and apparently it was fantastic….hmm, just unlucky?
060530 047.jpg自家製ケーキの盛り合わせ:パッションフルーツのムース、バニラアイス、バナナタルト。
Passion fruit mousse, banana tart and vanilla ice-cream. Not bad. Dinner course, with a glass of wine, about 5000yen.
La Grappe