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.
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.
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
