Savoy (サヴォイ麻布十番店)

Posted on April 27, 08 by seat

A small pizza place with only 12 counter seats and a small table for 2.

オリーブ。タコのじゃがいものサラダ。
Olive(525yen). Octopus and potato salad(840yen).

蜂の巣のトマト煮込み。ロール白菜のサルッシッチャ鶏のブイヨン仕立て。
Trippa simmered with tomato(1050yen). Cabbage Salsiccia in chicken bouillon(945yen).

マルゲリータ（モッツァレッラ・バジリコ）。マリナーラ（ニンニク・オレガノ）。
Margherita(Mozzarella and basil). Marinara(Garlic and oregano). Both are 1575yen.

There are only two kinds of pizza available even at dinner time, but the lack of optons doesn’t matter because the pizzas are just amazingly good. I am happy to just eat the wonderfully soft crust on its own. My friends prefer Margherita so we ordered a second of that but I love Marinara just as much.

On the other hand, from the prices of the appetizers, I just couldn’t believe how small the portions turned out to be. Even though they tasted good but they are still totally overpriced. The pizzas are reasonable in price though.

The espresso(with sugar already added) was recommended by the staff who said that it is “creamy”(without cream or milk added) and people who normally don’t like coffee will like it – it is probably good espresso but it is so disgustingly sweet that I gave up after one sip. They don’t have caffe latte or cappuccino, otherwise I would have asked for a cup of hot milk to dilute the “espresso syrup”.

3 of us shared all the food(we ordered 3 pizzas) plus drinks(about 2 glasses each), the bill was 4000yen per person. I will go back for the delicious pizzas but I will remember not to order too many appetizers. They do pizza lunch too so that is probably a good deal.
Menu: 1, 2.

Savoy
Add: 3-10-1 Moto Azubu, Minato-ku
Tel:03-5770-7899

Aux Gourmands (オー・グルマン)

Posted on April 24, 08 by seat

あつあつ！内臓と野菜のココット焼きスープ。
From the 4200yen lunch course which includes amuse-bouche, two appetizers, main dish, dessert and coffee.
The giblets and vegetables soup is my friend’s appetizer.

本日のジビエ（蝦夷鹿・ホロホロ鳥・フォアグラ）のパテ・アン・クルート。
フォアグラのステーキ、ブルーチーズのリゾット添え（＋５２５円）。
My two appetizers. Pate en Croute with venison, guinea fowl and foie gras.
Foie gras steak with blue cheese risotto – this really hit the spot~~XD

茨城チェリーポークの天火焼き、マスタードソース。
Ibaraki cherry pork in mustard sauce. The pork is very soft with thin layers of fat streaked with the meat(marbling) so that each bite is juicy with well-balanced amount of meat and fat. Dessert is pear sorbet and honey ice-cream.

This place is all for meat-lovers! A bit on the salty side but it is okay with me. The chef used to be a boxer apparently(and he does look like one – very friendly guy though!), which explains the meat-centric menu. He was telling us that he always feel sad when female customers can’t finish all the food on their plates(what a waste!) so he was glad that we finished everything. ^^;;;

Only opens for lunch on Saturday; lunch menu is basically the same as dinner menu but only slightly smaller in portions(not small at all). The cheaper lunch course is 2940yen consisting of one appetizer instead of two, but the portion for each dish is a bit bigger. The restaurant is about 10mins walk from Roppongi station. It was just us, and another table of two on the Saturday we went, which got me a bit worried at first. Turned out the food was good!

Aux Gourmands
Add: 3-4-14 Azabudai, Minato-ku
Tel: 03-5114-0195

The French Kitchen (フレンチ　キッチン)

Posted on April 3, 08 by seat

From the 5800yen(+10% service charge) lunch buffet.
Egg Benedict. A glass of champagne that is included.

Appetizer. Omelette with your choice of ingredients.

Second round of appetizer…

Main dish is chosen from the menu at beginning and is served when you are done with the appetizers. Braised lamb shoulder, merguez sausage, couscous and harissa.

Desserts. French toast.

You can choose the fruits from the counter and they are cut nicely and delivered to your table.

Refillable coffee or tea are also included.

Very good-value lunch buffet. I especially like the French toast, egg benedict(though not the usual fare with English muffins) and omelette. The restaurant is inside Grand Hyatt Tokyo in Roppongi Hills. Compared to New York Grill, I like all the hotel-breakfast menu here, but I think the appetizers and the desserts are better in NYG(the salad and appetizers are slightly on the oily side here). FK is cheaper though.
Menu here.

(Aug 17, 2009)
Went back on a weekday for the lunch buffet. It was much cheaper(Y3800) but there wasn’t as much variety of dishes as the weekend buffet – all the breakfast items(omelette/french toast) were not available. Also it didn’t come with champagne. I had the fish for the main this time, which was just okay.

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

Posted on February 28, 08 by seat

From 6300yen lunch.
Boudin Noir(pork blood sausage) petit hamburger.
Foie gras terrine and fruits.

Shungiku and squid ink sauce.

Roasted lamb chop.

A little performance of mixing lemon vinegar with herb and changing the colour from purple to pink.

Chocolate Ganche. Cocoa mixed mineral water.

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

Ristorante Tanicha (タニーチャ)

Posted on January 25, 08 by seat

The restaurant is supposed to be 10mins walk from Roppongi or Nogizaka station, but it is so much of a hideaway in a nondescript residential area that, even with the help of a map and direction instructions from the restaurant staff through the phone, it still took us 20 mins to find it. Quite surprised that this obscure little restaurant was filled with salarymen on a Friday evening.

From 5000yen dinner course. You can choose the appetizer, pasta, main dish and dessert from a large variety of choices – took us more than half an hour to decide!
Amuse-bouche: Ankimo terrine. It is like an izakaya snack, a bit bitter. Should have ordered beer instead of champagne.

フォアグラと洋ナシのソテー、フランボアーズのヴィレコット風味。
Foie gras and pear saute, with raspberry vinegar(+600yen). I always end up ordering foie gras…but oh this is so good! The combination of sweet pear+foie gras+cheese is absolute heaven.
Sample of the handmade pasta available was brought to us to choose.

One mouthful of simple spaghetti with cheese. It was nice but I was very puzzled about what it was for…I can understand a simple pasta at the end of the course in case you are still hungry, but right after the appetizer? I later realised it was a good idea because the next pasta course was a looooooong wait…
Piping hot homemade bread.

アニョロッティーニ”Tanicha”風。
カカオを打ち込んだカネロニ野鹿のラグー。
Tanicha-style Agnolottini. It is filled with four kinds of meat – pork, beef, chicken and hare.
Cocoa Cannelloni rolled with Venison Ragu.
My friend and I chose different pasta and the staff split them into half to let us try them both, so the pics show half portion. Both are so good, so rich with complex flavours of meat, cheese and herb. I wish the portion were bigger though~ we were desperately trying to cut each piece of pasta into half so that we could enjoy it longer, while all I wanted to do was to stuff my face with a huge bowl of it….^^;;

金曜Special「タニーチャローストの日」料理。チョコレートのスフレ。
Friday is Special “Tanicha Roast day”. Okinawa “AGU” pork roasted with herb. The madam brought the whole chuck to show us at the beginning. It tastes so much like Cantonese roasted pig apart from the herb. Served simple with mustard and green pepper. The skin is the hard crispy kind. 90% of my cut is pure fat though, with a little white meat near the bone. Dessert is Chocolate souffle. It doesn’t look like souffle but it is nice and light with chocolate sauce in the middle. It is hot from the oven.

Glass wine is 1200~1500yen. I had a glass of red and it was really nice. Plus a glass of Rose champagne(1000yen), extra charge for the foie gras, 10% service charge, my bill was about 9000yen. I would say it is a bit expensive, especially the portion is really tiny. But then the restaurant is in a posh area. The whole course took us 4 hours, even we were slow on deciding the menu, delivery of food was simply too slow. The madam actually apologised to us for the delay.

Menu(J): 1, 2, 3.
Ristorante Tanicha
Add: 1-5-16 Nishi-Azabu, Minato-ku
Tel: 03-5775-6050

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

Posted on November 25, 07 by seat

パルメジャーノのスティックパイ。自家製プチハンバーガー。
From the 6300yen lunch.
Parmesan stick pie. Petit hamburger with ham and basil.

宮城産の岩牡蛎牡蛎のクリームと海水と柑橘のジュレ添え。
Miyazaki Iwakaki(oyster), with seaweed, oyster cream(at the bottom) and citrus jelly. The oyster is only cooked in seawater for 10 seconds apparently. Very refreshing.

まとう鯛のフリット。人参と林檎のソルベ。
Chef specialty: matodai fritter. Kadaif is used for the coating. Very light and crispy. There are broccoli cream and lemon jam at the bottom. Apparently the idea of having lemon jam under the fritter comes from the usual practice of squeezing lemon on fried things. Absolutely delicious.
Carrot and apple sorbet.

鴨のポワレ。桃のコンポート。
Pan-fried duck. The consensus of our table(all Japanese except me) is that this dish is more Chinese than French because of the seasoning and the sauce. Even the melon underneath tastes Chinese. Everyone craved rice!
Peach compote. Peach sauce was poured in front of us. Very sweet fresh peaches with a touch of cinnamon and other spices. The bowl used is interesting too.

赤スグリのソルベとアマレットのアイス。
豆乳とアンディーブ根っこを使ったプリン。ピーナッツペーストと生の落花生を添えて。
Red currant sorbet and Amaretto ice-cream at the bottom.
Soybean and endive root pudding. Pastry crispy with peanut and peanut paste.

It was our friend’s birthday and we had the chef make him a birthday cake(here and here). It is chocolate mousse cake with passionfruit mousse and frozen raspberries inside. The cocoa sorbet on the side is also very nice.

The restaurant has only just opened recently. The chef was working in another restaurant which I have been before(entry here). I remember everything was impressive except the main dish, which can be said for the current visit too. Though to be fair, the meat dishes are certainly not bad. The chef is so friendly…and very funny! He kept bringing things to our table to show us…like rare water glasses, silver object in the shape of a bunch of grapes from Italy etc.
Édition Koji Shimomura
Add: 3-1-1 Roppongi, Minato-ku
Tel: 03-5549-4562

さんだ六本木店 (Sanda)

Posted on November 4, 07 by seat

アキレス腱。ハツモト。
From the 5000yen wagyu kaisei dinner course.
Achilles’ tendon in ponzu. Hatsumoto(cow’s artery).

肺。子袋。
Lung. Kobukuro(Uterus).

牛タンの団子煮。レバ刺し。
Cow tongue and Nankotsu(soft bone) dango(dumpling). Liver with sesame oil.

ハツ。タンユッケ。
Heart. Cow tongue yukke.

牛筋の煮込み。
牛タン、すい臓、頬肉、ギアラ。
Simmered cow tendon.
From left to right: Cow tongue, pancreas, cheek, cow’s 4th stomach.

ミノ、タン下、のどしびれ、ハラミ。
From left to right: mino(cow’s 1st stomach), base of cow tongue, sweetbread, harami(outside skirt meat).

千切りキャベツのサラダ、ざるうどん、シューアイス。
Cabbage salad. Zaru-udon. Ice-cream puff.

For 5000yen you get to try a little bit of many different kinds of cow horumon. Most importantly they are presented nicely as in a kaiseki course so even my friend who normally can’t eat horumon was able to finish everything(well except the kobukuro which still had a distinct smell). Pancreas is rare and I’ve never seen it served anywhere else. My favourite part of the course are the cow tongue dango and the zaru-udon though. Rather than Japanese style, I think I prefer horumon prepared in Korean style.
さんだ (六本木店) (Sanda)
Add: 4-5-9 Roppongi, Minato-ku
Tel: 03-3423-2020

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Category Archives: 03:麻布・六本木・赤坂

Savoy (サヴォイ麻布十番店)

Aux Gourmands (オー・グルマン)

The French Kitchen (フレンチ　キッチン)

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

Ristorante Tanicha (タニーチャ)

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

さんだ六本木店 (Sanda)