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
豚肩ロース、カレーソース、￥１０００。
ホロホロ鳥のパン粉焼き 悪魔風、￥１０００。
From many lunches.
Pork shoulder loin in curry sauce. So-so.
Grilled guinea fowl with breadcrumb, “devil-style”(curry taste ^^;;;). Very good!
活〆穴子フライタルタルソース添え、￥１２００。
メンチカツ、￥８００。
Fried anago tartare sauce. It is massive!! Very good.
Menchi-katsu. Juicy inside and crispy outside.
若鶏むね肉のソテー、マッシュルームエストラゴン風味、￥１０００。
仏産鴨のロースト、粒マスタードソース、￥１０００。
Chicken breast saute, mushroom sauce. Too healthy-tasting for me…
Roasted duck with mustard sauce. Okay.
ミックスフライ タルタルソース添え、￥１３００。
若鶏とアサリのソテー、バジル風味ピペラド添え、￥１０００。
Mixed fried shrimp/scallop/crab cream croquette. Good.
Chicken and clam saute, basil sauce. Good.
仏産鶏の香草パン焼き 青豆ブレゼ添え、￥１０００。
仔羊のロースト、キノコ添え、バジルソース、￥１０００。
Grilled chicken with breadcrumb, green beans brasier. Very good.
Roated lamb with mushroom and basil sauce. Bad.
和牛スネ肉のビール煮、￥１０００。ミックスフライ（海老、帆立貝、牡蠣）、￥１３００。ウニのコンソメゼリー寄せ、根セロリのピュレ添え、￥１３００。
Beef beer-stew. Mixed fried(shrimp/scallop/oyster). Uni with consomme jelly(from dinner menu).
Long queue on weekday lunch time! Must go no later than 11:30am when it opens for lunch. For weekend lunch and dinner, you can reserve in advance.
Yoshoku-style deep-fried stuff are all good, the two grilled chicken with breadcrumb are good, but big chunks of red meat(pork, lamb, and duck also) are not so recommended…usually too rare and impossible to cut or chew despite its softness, UNLESS it is made into a stew like the beef(see tag), which is only available at night and weekends. Weekday lunch menu usually has 3 deep-fried seafood sets(Mixed-fry, Fried Anago, Fried prawn), 1 meat cutlet choice(A lunch), 1 bistro-style meat choice(B lunch), and beef curry. Lunch A and B change everyday.
Restaurant Shichijo 七條
Shougakkan Bldg.
2-3-1 Hitotsubashi
Chiyoda-ku, Japan 101-0003
03-3230-4875
うずらとセップ茸の包み焼き。
姫サザエとうにのエスカルゴ風グラタン。
Galette with quail and Cepe truffle - my friend’s appetizer. Gosh it is big as a main.
Turban shell and uni, escargot gratin - my choice. The uni is at the bottom, unfortunately too cooked to taste uni at all. The sea snails are a bit oily but very nice.
白金豚の盛り合わせ（肩煮込み、バラ肉コンフィ、ソーセージ）。
ほろほろ鳥もも肉のパテ詰めのロースト、アンディーブのグラタン添え。
Assorted Platinum pork(Braised, confit and sausage) - my friend’s main.
Roasted pate-stuffed guinea fowl, gratin of endives - my choice. The guinea fowl is soft and tender, a bit light, but the liver pate gives it a rich meaty savoury taste. The sauce is slightly salty and the endive gratin a bit watery though.
桃のコンポートとアーモンドミルクのシャーベット。
バナナのプリンと塩キャラメルのアイスクリーム。
Peach compote and almond milk sorbet - my friend’s dessert.
Banana pudding and salt caramel ice-cream - my choice. This dessert is incredible!! The ice-cream is salty, bitter, and caramel sweet all at once! (*o*)!! Banana pudding with fresh banana slices is nice, the brownish jelly is bitter and has alcohol taste, veeeeeeeeery good~~~
With amuse and petits fours, the dinner course is 5250yen. Also ordered a Kir Royal, and a decanter of red wine to share between 2 people, came to 7000yen each. Actually quite a good deal.
Been here for lunc before(see tag). Damn I just realise I had chicken last time…^^;;
Salut
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