(Mar 06, 2009)
Ispahan. Deux mille Feuilles. Both are so delicious!!
(Apr 25, 2009)
Mille Feuilles Ispahan.
(Apr 11, 2007)
モガドール： パッションフルーツ風味のミルクチョコレートガナッシュ。
マカロン ペーシュ・アブリコ・サフラン： サフラン風味の白桃のガナッシュ、柔らかアプリコット。
Mogador(left): Passion fruit and milk chocolate Ganache.
Macaron Peche Abricot Safran(right): Safran-flavoured peach Ganache and apricot.
ピスターシュ： ピスタチオガナッシュ。
ショコラ： ビターチョコレートガナッシュ。
Pistache(left). Chocolat(right).
カフェ： コーヒー風味のガナッシュ。
シトロン： レモン風味のクリーム。
バニラとローズ。
Also coffee, lemon, vanilla, and rose flavour.
The best macarons I have had so far(not that I am the macaron expert…). Love rose flavour the most!
PIERRE HERMÉ PARIS
Category Archives: Food:Genre
伊勢重 (Iseijuu)
すき焼きＡセット、￥３０００。
Sukiyaki lunch set A(3000yen + 10% service charge even at lunch time). The cheapest Sukiyaki set in the menu and the meat is the lowest rank. The meat is a mix of different parts(loin, thigh, filet etc.). The staff spread the fat in the pan, added the warishita(soy sauce, sugar, mirin) immediately without grilling any meat, and before the warishita was brought to boil, added the first few slices of meat directly. I thought the way she did it was a bit odd but I found out later that it is the style of this restaurant. After that you can cook the rest of the beef yourself, and the staff will come back and check on you, help you cook the veggy etc. I found the warishita too salty and too sweet – apparently strong warishita is traditional Tokyo style for Sukiyaki. I had to order another bowl of rice because I couldn’t eat the meat on its own. Rice is not refillable but for some reason they decided not to charge me this time.
牛ヒレカツレツ、￥２７００。
Beef filet cutlet lunch set(2700yen). The set includes beef tataki, salad and ice-cream. At first I thought the round thing was Calamari but it was actually onion ring. The beef was tender.
すうぷ煮Aセット、￥３６００。
Shabu-shabu A set(3600yen). Also the lowest rank.
角煮揚ごはん、￥８００。牛ヒレステーキごはん、￥１０００。
They sell meat right next door and also do take-away bento which are quite cheap(compared to the price of the restaurant menu).
Kakuni-age Gohan(800yen). Fried pork in a sauce that is basically thickened warishita….the pork is nice but the sauce is again too salty+sweet for me.
Beef filet steak Gohan(1000yen). The beef is surprisingly good quality for the price. Though there are only a few pieces so you need some side dish to finish the rice, which is plenty.
真正牛鍋ごはん、￥９００。焼豚ごはん、￥７５０。
Gyu-nabe Gohan(900yen). Basically sukiyaki on rice – it’s quite nice. Not too strong-tasting.
Yaki-buta Gohan. Under the salad is grilled pork(pic here). So-so.
I haven’t visited that many Sukiyaki and Shabu-shabu restaurants so it is hard to judge but I think I prefer Imahan Banyou(see posts here) more than Isejuu.
伊勢重 (Iseijuu)
Add: 14-9 Kodenmacho, Nihonbashi, Chuo-ku
Tel: 03-3663-7841
京料理 八平 (Yahei)
A restaurant in Arakicho(Yotsuya 3-chome) serving Kyoto cuisine. We tried the 10,000 yen Suppon Nabe course. Reservation in advance is necessary for dinner course. 8000yen and 15000yen are also available.
Sashimi: Shibi-toro(i.e. Binchou-Maguro) and Hirame. Portion is for 5.
Very delicious Kabura-mushi. Lots of ingredients including turnip, ginkgo, fish meat etc. Grilled Managastuo on right pic. Both are for one person.
Buri-daikon(simmered radish and yellowtail). Left pic shows portion for 5, divided for us by the staff.
Suppon Nabe(Japanese turtle hotpot). A whole nabe for one person. Suppon meat is all gelatin – supposed to make your skin smoother. It doesn’t look so appetizing but okay to eat(think fish head). The soup however is absolutely delicious. Very strong ginger taste. The staff recommended us to add garlic paste but my advice is to add a tiny bit and test the taste first, because it totally spoiled the soup for me…
After the nabe, came the the veggy and crab meat in ponzu, which I thought was strange to be served after the suppon nabe, but it did refresh our palette.
Ochazuke with hamo tsukudani. Nice but quite heavily seasoned with sansho. Hamo seems to famous in this place but hamo season was over when we went so probably that’s why the hamo came in tsukudani(preserved).
Dessert is melon and Warabi-mochi.
Due to lack of research, I was expecting kaiseki with fancy presentation but the food turned out to be quite home-style cooking feel. Still, taste was great and the portion was really big – I’d never been this stuffed after a Japanese course. We were a group of 5 and had the private room to ourselves so it was a very comfortable meal.
京料理 八平 (Yahei)
Add: 3F, Arakicho, Shinjuku-ku (Yotsuya 3-chome)
Tel: 03-3341-3990
Yakiniku Jumbo Shirogane(焼肉ジャンボ 白金)
ユッケ刺。黒毛和牛タン下煮込み。
Yukke. Simmered wagyu tongue. Both very good!
キムチ盛り合わせ。牛刺。
Assorted Kimchi. Beef sashimi.
Some pork some beef…can’t remember names… Veggy on the right is “Sanchu”.
The beef on the right is “sabuton”.
Pork feet is cold and hard and tasteless – don’t order it!
All different parts but can’t remember names…
冷麺。クッパ。
Korean cold noodles. Spicy soup with rice.
Have been to the honten(original shop) in Shinozaki(see tag). The variety and the quality of meat is about the same(i.e.very good), but I must say the portion is much smaller in this Shirogane branch. I was stuffed to my throat by the end in Shinozaki and I paid about 7000yen including drinks, while in Shirogane I wasn’t really that full but the bill came up to 10,000yen per person. Though my visit to the Shinozaki honten was in 2007 and I haven’t been back since then. Shirogane is a much more convenient location and not too far from the station, while the honten is a hell of a walk from the out-of-the-way Shinozaki station. If you care for nice interior, young and lively staff, high percentage of female customers in trendy clothes, then Shirogane is your choice. I, on the otherhand, prefer the honten’s busybody owner who sticks a gun to your head if you cook his top-quality meat too long(3 seconds max!). I don’t think there was a time limit in Shinozaki, but you can only stay for two hours in Shirogane. I took pictures of the whole menu but most of the meat we ordered were not on it and were explained to us by the staff. I was too lazy to take notes but my friend’s choice “U-wa-mi-su-ji” had the most marbled fat and was the most juicy. Sabuton was also my favourite. Just like the honten, the grill wasn’t really that hot so I actually preferred cooking the meat – which was so fresh that it could be eaten raw – for more than 3 seconds(*gasps*). All the side dishes like yukke, soup rice were much nicer in Shirogane branch.
Menu: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
This place is very near to Labyrinthe’s Patisserie Shinohashi which I’ve bought some bread before(entry here).
焼肉ジャンボ 白金 (Yakiniku Jumbo@Shirogane)
Add: 3-1-1 Shirogane, Minato-ku
Tel: 03-3679-8929
Comme d’habitude (コム・ダビチュード)
地鶏のムースと栗のスープ。
Delicious homemade bread. Chicken mousse with chestnut soup.
ごぼうのスープに魚のフライを添えて。田舎風パテ、コム・ダビチュードスタイル。
Gobo(burdock root) soup with pan-fried fish.
Country pate, Comme d’habitude style.
イノシシのシヴェ（赤ワイン煮込み）。
Wild boar stewed in red wine. Comes with endives and white asparagus.
Banana and white chocolate souffle.
Love this little French restaurant in Ikejiri(one stop from Shibuya). Very tiny place with only 3 tables for 2(kinda cramped together), a few counter seats, and a table for 4 tugged at a corner. We had the 3500yen lunch course which includes 2 appetizers, main, dessert and coffee. I chose my main from the “gibier” menu so there was an additional charge of 1000yen(but it was totally worth it). More essential $$ details: there is no service charge, tax included, free refill of bread(you’ve got to ask though), free plain water(there is also a big list of mineral water), glass wine is 750~1100yen. The food was delicious and my friend was very impressed by the minimum amount of salt used – the usual unpleasant pangs of thirst didn’t follow.
Bought some scones from globe antiques which is nearby.
Comme d’habitude(コム・ダビチュード)
Add: 2-7-4 Ikejiri, Setagaya-ku
Tel: 03-3487-7686
Ponta Honke (ぽん多本家)
(Jan 15 2009)
カキフライ、￥３１５０。
I think this is the most expensive fried oyster set I ever tried. 3150yen including rice and soup. The oysters are MASSIVE and there are six of them, all perfectly fried and undeniably delicious….
(May 22 2008)
穴子フライ、￥３６７５。カツレツ、￥２６２５。
Took a friend to try this super expensive but also super delicious tonkatsu place. Had the standard “Katsu-retsu”. Also tried the “Anago Fry” for the first time – 3675yen is crazy(rice and miso soup not included) but they give you two big pieces and damn they just taste so good that you don’t regret paying(though I didn’t have to pay at the end hohoho).
(Sep 11 2007)
Couldn’t resist and went back to try “Ebi korokke”, i.e. Prawn croquette. With rice and miso soup, it is 3150yen also. Very expensive…but it is so delicious! Inside the perfectly-fried crust are corn cream and big chunks of prawns. Only two croquettes but they are quite big. Though I think the pork cutlet is of better value.
(Aug 09 2007)
Yoshoku restaurant established since 1905. I was a bit dazed when I saw the menu…a salad is 1050yen, deep-fried seafood is 3000~4000yen, cow tongue stew is 4200yen…good thing my target was katsu-retsu(i.e. tonkatsu) which is an affordable(relatively speaking) 2625yen. Rice and soup and pickles are an additional 525yen. Seriously, it never cease to amaze me how yoshoku sometimes can be so expensive and yet many people are so willing to pay. I mean you can have a full course French lunch with that amount of money. Anyway, the cutlet turned out to be quite delicious. ^^;;; Coating is thick but crispy. Apparently thick and floury coating is the traditional style for deep-fried things in Japan. I guess people in the past didn’t worry so much about calories. The pork is fried twice, first very slowly in low heat oil, and then a quick finish in very hot oil. It did take a long time for it to come. The pork is a thick huge piece, has very little fat, soft and tender, feels a bit sandy in the mouth and not the juicy kind but I like it a lot. Didn’t feel ill afterwards but apparently it is fried in lard….There is only a bottle of sauce on the table which I reckon is for the cutlet but I prefer eating it just with salt and mustard. Oh, I sat in the counter(only 4 seats) on the first floor and there was only a salaryman eating alone. He was drinking wine and eating a plate of something, and I overheard his bill was over 13,000yen…^^;; I found an English review here.
ぽん多本家 (Ponta Honke)
Add: 3-23-3 Ueno, Taito-ku
Tel: 03-3831-2351
L’oiseau de Lyon (ロワゾー・ド・リヨン)
This French cake shop is not new but it has just opened a cafe on the second floor recently. I always complain that there is no nice place for cake and tea around Yushima area(walkable distance from Ueno or Akihabara) so I am really happy(you can tell that by how many times I’ve visited in just a few months….)
サントノーレ。
Saint Honore(tea flavour). It is served on second-floor cafe only and is not available for take-away. Love the cream but the chou aren’t as crispy as I would like.
モンブラン。
Mont Blanc. One whole Japanese chestnut in the middle.
ドゥーブルタタン。キャラメロ。
Apple tart. A bit sour but pretty nice.
Chocolate tart with caramel mousse with nuts.
フラム（チョコラムースにクレームブリュレ入り）。タルトシャンソン。
Chocolate mousse with creme brulee in the middle – very nice!
Strawberry tart. Royal Milk Tea.
ガーネット（4種類のベリームースの中に、ホワイトチョコレートのムース）。
シューリヨネーズ（２種類の紅茶クリーム）。
ペカン（コーヒークリーム、ピーカンナッツ）。
Garnet: 4 types of berry mousse and white chocolate mousse.
Chou cream with 2 different tea-flavoured cream.
Pecan: Coffee cream and Pecan nuts. Heavy but very good!
オペラ（チョコレートクリームとコーヒークリーム）。
フレジェ（イチゴのケーキ。クリームはカスタードクリームとバタークリームをあわせたもの）。
タルトブランベル（ブルーベリーとアプリコットのジャム）。
シューパリジャン。
Left: Opera(chocolate cream and coffee cream). Frasier(strawberry cake with custard cream and butter cream). These two cakes are absolutely wonderful.
Right: Tart with blueberry and apricot jam. Chou Parisian(the cream inside is delicious but the crust isn’t so crispy).
タルトシトロン マカロン入り。ティラミスロール。
アンブルノア（ヘーゼルナッツ、プラリネのムースとチョコのムース）。シューパリジャン。
Tart citron with macaron. Only remember the macaron was nice.
Tiramisu roll. Hmm the sponge cake part was not as smooth as I expected.
Chocolate and Praline mousse with halzelnut. Very good. I think mousse cake won’t go wrong in this place.
Chou Parisian. One more try but still not crispy crust.
パリブレスト。 Paris-Brest.
Croissant is sweet here and is my favourite! You can choose the pastry/bread from the bakery on the first floor and eat in the cafe.
Quiche with mushroom.
クロワッサン・オ・ザマンド。シュトーレン。カヌレ。
Croissant with almond cream.
Canele is a MUST-TRY. I always buy a dozen and force everyone I know to try it.
Around Christmas time you get a piece of Stollen to try if you eat in the cafe. Unfortunately I really really hate marzipan…
フロマージュドゥース（チーズケーキ）。
ボストック（ブリオッシュにアマンドクリーム）。
クロックムッシュ。
Cheese cake is surprisingly nice with a hint of orangy flavour. “Bostock”(sp?) is the round brioche pastry with almond paste and icing sugar on top.
Croque-monsieur.
Marron pie. Olive bread. Tomato bread.
“Bacon-epi”.
ノアゼットとスリーズ。レーズンとピーカンナッツ。アプリコットとイチジク。
3 kinds of very nice brioche bread. Walnut and cherry. Raisin and Pecan nuts. Apricot and fig.
ガレット・デ・ロワ（ルール）。
La Galette des Rois. I am lazy to explain so read about it here. The pie is very crispy with almond cream inside.
ロワゾー・ド・リヨンのオリジナルガレット・ショコラゆず。
L’oiseau de Lyon’s original La Galette des Rois with chocolate ganache and yuzu confit. The yuzu flavour is nice but I prefer the standard one with almond cream.
Drink menu here.
Forgot the name but it is really good chocolate mousse cake!
L’oiseau de Lyon (ロワゾー・ド・リヨン)
Add: 3-42-12, Yushima, Bunkyo-ku
Tel: 03-3831-9901