Dom quote

Dom quote

The Michelin Guide has consistently awarded more stars to Tokyo dining establishments than any other city in the world. I created this blog as my personal Tokyo restaurant guide, but I hope you will also enjoy reading it. If you have been to any of the same places feel free to leave some comments about your own experiences.

Search for location or cuisine


Sunday, 29 June 2008

Casse Croute, Meguro キャス・クルート 目黒

Casse Croute, located in a side street off Meguro Dori in Meguro, is one of my favourite restaurants in Tokyo. I have been here repeatedly over the years and always have a good experience. The dining room is decorated in a bright, mood-lifting Provençal style and serves excellent country-style French cooking . For a Sunday lunch it is just perfect, so please let me describe a recent Sunday lunch I enjoyed there.

For just 2,000 yen you can order a menu which includes an entree, soup, main and dessert. On my most recent visit I ordered the charcuterie for the entree and was served a very substantial piece of terrine as well as a liver pâté. Both these were bursting with flavour and went beautifully with the bread that never stops coming. The soup was a cold corn soup which hardly touched the sides. This was followed by a tasty blanc de volaille - slices of cold chicken served with a tuna mayonnaise. I also thought the main of fish ordered by one of my party looked great so I had a taste and the fish was meaty and served with a delicious sauce with hints of shellfish. Dessert was a delicious blanc manger with prune. The drink of your choice is also included.

I can't think of anywhere else in Tokyo where you can have such a tasty, filling Sunday lunch at such a reasonable price.

キャス・クルート (目黒)



Tel: 03-5487-3608

Ristorante Massa, Ebisu リストランテマッサ 恵比寿

I was really looking forward to my visit to Massa at Ebisu. After all this is the restaurant run by the famous Massa, veteran of Iron Chef and a veritable Tokyo food celebrity. For a recent Saturday night dinner, I sampled the fare with a couple of friendly dining partners from Osaka.

We all ordered the 6,300 yen (not including 10% service charge) dinner set which included a cold entree, hot entree, pasta, main and dessert. Feeling a little splurgier than usual I ordered a couple of items which required a supplement being the lobster pasta (+840 yen) and foie gras (+740 yen) with my main. The cold entree was a pork terrine served with some guacamole, pickled onion and some tiny tomatos. My main criticism of this dish is that the meat itself did not really taste of anything much- not a good start but I was happy to keep an open mind. This was followed by a spear of white asparagus served on what I think was some boiled wheat coloured with squid ink. This dish, while it was interesting to look at, was kind of bland.

This was followed by a pasta genovese with chunks of lobster. The noodles were quite nice and chewy, the sauce pesto-ey, not stingy on the lobster and nice enough overall. However I didn't really get the impression that the lobster was fresh, and again the overall taste was on the bland side. The main dish was a small piece of veal which had been topped with grilled pecorino cheese and this was served with a small piece of purple Japanese potato (Murasaki Imo), one baby carrot and an okra. There was nothing wrong with the veal which was cooked slightly pink, but it was not particularly memorable. I was also a little disappointed that the foie gras was put on the plate with nothing to pair with it, which is something that I think foie gras needs.

With my meal I had ordered a little set of wines by the glass. They brought two reds, one white and a port. Even though for some I had to stop the waiter walking off before I could find out what I was drinking, these were mostly pretty interesting and well chosen. Dessert was a very small piece of cheesecake which was served with a medley of fresh fruits. At the beginning of the meal the waiter had asked if there was anything that we did not like for dessert. I was quite specific in terms of what I did and didn't want to eat in the fruit department. Actually anyone who knows me can't make head nor tail of my preferences in this regard, but all I know is that since I was a baby there are certain fruits I just can't eat without keeping my food down. When the dessert came out there had been no attempt to accommodate me, even for the items that I had specifically said I didn't eat. I understand that the world doesn't revolve around my needs, but why ask if all you are going to do is ignore what is said? I'm not sure what the 10% charge for service was actually for...

Even if I turn a blind eye to this faux pas, the food at Ristorante Massa is far from exciting and I would regrettably hesitate to give an unreserved recommendation.

リストランテマッサ (恵比寿)



Tel: 03-5793-3175

Saturday, 28 June 2008

Manoir Brasserie, Hiroo マノワ 広尾

If the Manoir Brasserie was not located in the ground floor of a tiled apartment block at the end of a path lined with bamboo trees, you could almost imagine you were in the dining room of a French manor where the lord had also conveniently added a bar and counter for paying guests. Completing the atmosphere is a stag's head which is almost unmentionably kitsch but charming nonetheless.

I recently went there with a dining trio and found the experience quite pleasant. For 5,500 yen per head we ordered the "Menu Degustation". It's not as ultra-gourmet as what one would expect when a menu is called "degustation" - it's more of a bog standard entree, soup, main and dessert set (but I agree I am sounding overly critical). Before getting stuck into this we ordered a glass of sparkling wine from Burgundy which, even though it was made of a blend of 30% Pinot Noir and 70% Chardonnay (two of the main constituents of Champers, the other being Pinot Meunier), I have to report tasted quite different and not quite as exciting as the produce of my beloved Champagne. Perhaps there is something in the French concept of terroir. About wine, I am like what many people say they are regarding art - I don't know much about it but I know what I like. I hope to become more knowledgeable about wine so that I can write about this with more authority in future...

Back to the food. The first course was a medley of fruits de mer comprising of an oyster, a raw prawn with its caviar attached (what do you call a girl-prawn?) and some succulent crab. The oyster was perfect - fresh, not slimy and still tasting of the sea. I don't know how so many people cannot like oysters! The crab was also delicious, and went nicely with the three accompanying sauces that were also served on the side. I can't say that I really like uncooked prawns, and the eggs didn't really have much taste at all (even though they looked impressive) so I have to confirm myself unmoved in my raw prawn prejudice.

The first course was followed by a pleasant potage which soon made way for a main dish of venison. I don't usually eat venison, but my friend on the wall kind of convinced me. This venison was nicely cooked but I felt, and one of my party agreed, that it lacked taste - even though the red wine and vinegar sauce was good. The luckier member of our party ordered a Provençal chicken hot pot, which looked great and was served with a side of couscous. I love dining with women because they can never finish their meals, and thus I was the beneficiary of this course as well.

Dessert was a pleasant ice cream nougat followed by coffee. All in all I rather liked Manoir. The service was reasonably friendly and the general ambiance is pleasant. I'd give it a go if you're in the area and you are looking for a nice meal that won't break the bank.

ブラッスリ・マノワ (広尾)




Tel: 03-3446-8288

Thursday, 26 June 2008

Peking Hokkaien Restaurant, Nishi Azabu 北京料理 北海園 西麻布

Fellow amateur physicists, I declare the matter resolved - time travel is possible. All you need to do is walk through the doors of the Peking Hokkaien Restaurant in Nishi Azabu. From the moment you enter you will be transferred to the Chinese restaurant of your childhood, complete with studded vinyl spiral banquettes, yellowing ink paintings, decorative fans and linoleum floors. Actually I think the overall decor is kind of cool once you surrender to it. On a recent visit for dinner, I would say I was more intrigued than impressed by the overall experience. Upon sitting down, the rather attractive Chinese waitress (of a certain age as they say in France) immediately set to selling us the 6,000 yen set menu which includes shark fin soup and Peking Duck. Any protests I made in the direction of ordering a la carte were dismissed in a beautiful, persuasive hybrid of English and keigo in a Chinese accent.

So I relented and persuaded my headstrong dining partner just to go along in case things got out of hand. We started with a mixed entree which had some of the usual pickled thingies and some bbq pork. Then we were served the shark fin, which was actually rather nice (if a little aged) and served in a thick brown gravy. Next we were given two battered prawns in ginger sauce which again were pretty good. This was followed by some sweet and sour fish which really took me back to the good old days of Sydney suburban Chinese. Next came the Peking Duck which comprised of one pancake each . This was not good Peking Duck - there was hardly any taste and certainly not that crispy duck skin vs the soft pancake contrast which usually makes me wild with desire (for another).

This was followed by some acceptable Chinese vegetables, yakisoba which had been baked crispy and a prawn dumpling. At various intervals throughout the course our server kept mentioning something that sounded like "suica" (the word for watermelon) and I kept on saying "no watermelon for me" until my dining partner, who is much more accomplished in Japanese told me that she was actually asking if we wanted to order anything further "tsuika". Well at least I didn't think she was asking about my train pass (which is also a suica to those out of towners reading this).

Well we were much too full for that, especially after a warm Tsingtao and a couple of much colder nama-biru. The food was just on the better side of OK and you could go here if you're in a bit of an ironic mood...except at 9,000 yen per head this place is not cheap (I'd have to call this place full fare economy class) so it might be best for you just to take my word for it.

北京 北海園 (西麻布)




Tel: 03-3407-8507

Kunugi Teppanyaki Westin Miyako, Kyoto くぬぎ鉄板焼き ウェスティン京都

This post comes from fellow foodies and special guest bloggers, Elie and Kerrie Khoury:

Took the bullet train from Tokyo to spend a few nights in Kyoto at the Westin Miyako. Whilst there we planned to take in the sights and sample the cuisine. Fortunately on our first night we decided to book at the Kunugi Teppanyaki restaurant at the Westin Hotel. I must say from the outset the food was well presented, chefs and waiting staff efficient and attentive and all the indications were for a great evening out.

This was traditional Teppanyaki, with lots of great food but the restaurant was short on ambience. That did not matter at the end of a fabulous dining experience.

After much soul searching, we chose the Kunugi chef special set menu at about 18900 Yen/ head. There were other set menus ranging up to 34900 Yen / head depending on your preferences for king prawns and abalone etc... We were not disappointed with our choice.

Our chef proceeded to cook our meal after briefly inquiring whether we liked garlic (and plenty of it) to which we answered in the affirmative.

The first course consisted of a lovely egg custard, covered with a layer of jelly, with caviar and scallops set into the jelly itself...Very tasty, well presented and a great way to start the evening. We progressed to a beef tenderloin carpaccio served with clear noodles and a light soy. Our third course was sea bream with its skin cooked to crispy perfection and served with bok choy, garlic oil and lemon slice. Our very helpful waiter then proceeded to confuse and dazzle us with ten different types of salt from all over Japan/ Tibet/ Pakistan/ France/ get the picture. Each type of salt had its own special characteristics of course. Quite impressive I must say!

Course four consisted of a whole lobster each cooked simply in garlic butter and presented with asparagus. Simple but effective and visually stunning. This was the course of the evening for myself and my wife. The flavours were sensational! Would have been very happy to stop there but the food kept coming.

The fifth course consisted of 130 gram of beef sirloin cooked to perfection. This was accompanied by vegetables- pumpkin, mushroom, onion, eggplant and a green salad. Needless to say the meat was tender and melted in my mouth...another great dish.

Barely had time to recover with miso soup and it was on to the next course of fried rice with egg, minced garlic, beef, spring onion, and butter served with a brown tea.

We seriously had NO ROOM for dessert but managed to down a fairly basic chocolate icecream cake with champagne jelly, strawberry coulis and pineapple and rockmelon. WOW!

Overall great value Teppanyaki, seriously worth a look and the trip from Tokyo.

くぬぎ鉄板焼き (ウェスティン京都)










Tel: 075-771-7111

Sunday, 22 June 2008

Maison de Cerisier, Hachiyamacho (Daikanyama) メゾン・ド・スリジェ 鉢山町

I recently made the mistake of walking to lunch from Ebisu to Daikanyama in the middle of rainy season. By the time I arrived at my destination, Maison de Cerisier, I must have looked like a drowned rat. It took a couple of moments to establish my credentials by quoting the name of the booking, after which the welcome became less suspicious and the chef came out to greet me telling the man at the counter to give me a glass of ice tea. Cerisier has an interesting layout with a little cake counter, bathroom and kitchen on the ground floor and the dining room on the first floor. Once my slightly less soaked dining partner arrived we were led upstairs. The dining room is really cosy but cleverly divided for a modicum of privacy and not at all cramped. The exposed beams on the ceiling make for an interesting feature.

There are two menus that you can order for Sunday lunch, the first being an A course for 2,800 and B for 3,800. The A gives you an amuse, entree, main and dessert. The B adds another entree. Feeling slightly more indulgent than usual I opted for the B, but not before I ordered a delicious glass of Pol Roger champagne (which could have been slightly better chilled). Lunch opened with an amuse of a slice of chicken tsukune edged with anago on a coulis of cucumber. For the first entree we were served a selection of different amuses. There was smoked chicken, scallop parfait, liver terrine, corn mousse with caviar and fresh tomato, basil, mashed potato topped with tapenade and a spec of gold leaf! This was followed by a shooter of cold cream potage with chives. Out of these I thought the corn mousse was the most memorable, being light as air but powerful in taste. I had to ask the waiter for the wine list, which turned out to be limited to about eight "wines of the day". I ordered a carafe of Deux Tours Sauvignon Blanc, which I have to admit I did not really enjoy that much, finding it a little on the sweet side.

This was followed by the second entree of whelk (tsubugai) and mushroom cooked in butter and garlic. These tasted almost the same as escargot and went very nicely with the mushroom. For my main I ordered a wagyu sirloin medium rare which came out beautifully cooked and served with capsicum, mashed potato and mushroom and green leaves. The dessert was a delicious strawberry and vanilla sorbet with an airy pineapple mousse. This was followed by an unexpected second course of a grapefruit jelly and blanc manger. As I had asked the waiter not to put too much fruit in my dessert, I got a piece of chocolate instead of grapefruit (actually I would have eaten the grapefruit, but I didn't want to bore the poor waiter with the details of my likes and dislikes in the fruit department - suffice it to say it usually makes people laugh when I describe what I will and won't eat).

The service was very attentive and the food was of a very high standard. If chef just brought the refinement and execution of the food (and the wine) just up a notch or two they would be rubbing shoulders with the best in Tokyo. As it stands, they're not quite there yet but their effort is evident and I would highly recommend you give them a go.

メゾン・スリジェ (代官山)


日曜日のランチには、2種類のメニューが用意されておりそれぞれAコースは2,800円、Bコースは3,800円である。Aコースには、アミューズに前菜とメインからデザート、Bコースは前菜がAよりもうひとつ多く楽しめるように用意されていた。迷わず私を甘やかすかのようにBコースを選び、ポル・ロジェのシャンパンまで堪能した。欲を言えば、もう少し冷えていたほうが私の好みに合っていた。ランチはアミューズに始まり、きゅうりのクーリをスライスされたつくねとあなごに加えたものであった。前菜はいつくかのアミューズからなっており、次の中から選べた。スモークチキン、ホタテのパフェ、レバのテリーヌ、キャビアのコーンムース、フレッシュトマト、バジル、とタプナードと金色の葉でトッピングしたマッシュド・ポテトで、最後の選択はコールド・クリーム・ポタジエにチャイブで仕上げたもの。この中で私のお気に入りは、コーンムース。少量にも関わらず個性のある味であった。ここで、私はワインリストから8本に厳選された今日のワインにあった、ドゥトゥール ソービニヨンブラン(Deux Tours Sauvignon Blanc)を選んだ。思ったよりも甘く、正直私の好みではなかった。


Tel: 03-6413-1820

Thursday, 19 June 2008

Maison Paul Bocuse, Daikanyama メゾンポール・ボキューズ 代官山

I was recently treated for lunch at Maison Paul Bocuse at Daikanyama and was reminded why I like this restaurant so much. What's not to like about this place? The service is impeccable; absolutely faultless. The decor is "theme-French" but not in a grating way, and the food is of a good standard.

Whilst we were waiting for our table we were led to a surprisingly large lounge bar where my dining partner and I sat down on a very comfortable couch and sipped a glass of Dom Perignon. As we sat down I found a flimsy object of ladies' black clothing under the table which added to the overall hedonistic French theme. When we were ready to eat we were led through the front room of the restaurant to a modern and elegant back room which looks like something straight out of modern Paris (and which I had not known existed the first time I visited) to a banquette seat. We ordered a 3,000 yen lunch set which featured a gazpacho soup attractively dotted with oil and served with croutons on the side, a main of chicken and baked asparagus with lardons and Parmesan and a dessert of vanilla crème brûlée . Coffee, which was charged separately, came in an amazing shaped porcelain cup, from the "Luna" series made by Bernardaud of Limoges.

Maison Paul Bocuse is a cut above the average and makes a nice change for somewhere to meet for a business or social lunch. The execution against the Bocuse concept is very good. With a little extra attention to the food I would think they could do even better. I am looking forward to dining there in the evening at some point in the future.


テーブルを待っている間、驚くほど広いラウンジに案内されたので、そこにあった坐り心地のよいソファーでドンペリピンドンを飲むことにした。そこには、女性の黒い下着のようなものがテーブルの下にオブジェとして置いてあり、フランスの快楽主義を強調しているかのようにも見えた。私たちのテーブルはレストランのフロントにあり、そこはモダンでエレガントな黒く装飾された部屋で、まさに現代のパリを象徴するかのようにデザインされた晩餐会に使われる長椅子のようにも見えた。3000円のランチセットを注文した私たちの前には、ガスパチョ・スープにクロトン、メインディッシュにチキンとパルメゾンをまぶしたラルドンに焼きアスパラガスを添えたディッシュ。デザートには、Crème brûlée (カスタードベースで表面のクリームを焦がしたもの)。食後のコーヒーは、別料金ではあるが、陶器で作られたフランス・リモージュの食器メーカー『ベルナルド』の『Luna』というシリーズで作られたカップに淹れて、大変堪能できた。


Tuesday, 17 June 2008

Aburiya, Aoyama 炙家 風土 青山

Much to the relief of those readers who are pestering me to write about more Japanese restaurants I am seriously knuckling down to the job. I recently took some visitors from Australia to a very atmospheric izakaya called Aburiya located just down the lane from Kinokuniya supermarket in Aoyama.

While we were waiting for our beers, our waiter brought out half a head of cabbage and some little dishes of dipping oil with sesame and salt. I thought munching through it was going to be a trial but actually, paired with the oil, it was delicious. In fact, this was the best dish of the evening. We ordered a set menu which seemed to cover the basics. We started with a raw tofu which was topped with some chopped spring onion and I found quite tasty especially with a bit of soy sauce. Then a little brazier with glowing charcoals was brought out for us to cook the rest of our food on (much to the horror of one of the members of our party who plainly did not agree with the idea of being asked to do the cooking!).

We were then brought out a succession of little dishes - a green salad with ponzu dressing, a very thinly sliced beef that you could hardly pick off the brazier, raw vegetables, another sliced meat topped with chopped onion and some dried fish (which my dearly departed ginger tomcat back home would have gone nuts over). On the side I also ordered some scallops which were served in the shell, but they could only manage to rustle up three for our table of four, and it wasn't until we had finished the first one that our waiter told us were meant to cook them. I actually thought they tasted great raw. In closing we were offered the choice of either soba or rice, but we each had to choose the same thing as clearly the concept of preparing soba AND rice is something the kitchen couldn't handle.

Whilst I am by no means as negative as the member of my party who said she had "tasted roadkill better than this", I had to agree that the overall experience left me quite disappointed. My main "beef" is that the beef was not good. It was oily and tasteless and way below my expectation of prime Japanese beef (supposedly what we were being served), which is usually amazing. Perhaps we didn't know what to order, but our waiter was not particularly interested, friendly or helpful. For example, when I tried to order the oysters that were on the menu I was just told they didn't have them and he walked off. Personally I think there are way better izakaya than this to be sampled and I look forward to writing to you about them.

炙屋 (青山)




Tel: 03-5770-5039

Saturday, 14 June 2008

Kaiten Zushi 回転寿司

"Kaiten Zushi" is what we also know in the west as "sushi train" or "conveyor belt sushi". It's the type of sushi restaurant where you sit down and lots of little dishes are delivered to you by conveyor belt. You take just what you want and are charged at the end of the meal according to how many empty plates you have piled up. Here's a little film that shows how it all works...

I have to admit that although I have lived in Japan for almost ten years, it was only last year that I started trying out various kaiten zushi around Tokyo in earnest. My excuse for such laxness is a food poisoning incident with some bad sushi early in my stay in Japan, and it was years before I could look at sushi without feeling ill. I'm well over it now!

Anyway, my current top three picks for kaiten zushi are the joint in Atre Meguro "Midori Sushi", the joint near Zara in Shibuya (which ALWAYS has a huge line outside) "Tsukiji Honten" and the one in Ark Hills "Uoki". I like Atre as they have a more modern take, doing things like blow-torching the fish and experimenting with condiments like burned onions and mayonnaise. A sushi purist would die if they saw what they do with sushi here, but I think it's all in good fun and if it tastes good why not? Shibuya is pretty standard and traditional but just very good for the price (to my barbarian palate at least). Ark Hills is not too crowded on the weekend and the chefs are very willing and able to make whatever you want on the spot. And just for the record, my favourite sushi at the moment is raw scallop. Yum!

回転寿司 (渋谷)



Thursday, 12 June 2008

Scaletta, Shibuya リストランテ スカレッタ  渋谷

Scaletta is a delightful Italian restaurant located in a back street in Shibuya, not too far from Aoyama Gakuin and Aoyama Dori. The interior is pleasant but quite plain, which in my experience can augur well for the focus on food. I recently had the pleasure of trying their "omakase" course for dinner. The meal opened with an amuse bouche of a pea puree concoction. This was followed by a white fish carpaccio topped with raw mushroom, a prawn and squid ink linguine, a delectable fish and tomato served in the plastic bag it was cooked in, porcini and rabbit penne, a beef main, an orange jelly mouth freshener, and for dessert a canolli with chocolate sorbet, then petit fours and coffee. This was washed down with an Italian chardonnay, suggested by our very pleasant and helpful female sommelier.

All these dishes were light but tasty and very apt as we move into the summer months. The hit of the evening was the prawn and squid ink fettucine - crumbed, fried micro-prawns (I doubt if that is the technical name) - heavenly! Scaletta is a very appropriate place for an elegant but casual dinner with friends, colleagues or clients and is relatively good value. We got out of it including wine for around 15,000 yen per head.

リストランテ・スカレッタ (渋谷)


Tel: 03-5468-6642

Sunday, 8 June 2008

Coulis Rouge, Kichijoji クーリ・ルージュ 吉祥寺

It's been some years since I visited the bustling and trendy suburban centre of Kichijoji. Paying a visit to Coulis Rouge situated in Nishi Ogikubo, which is in spitting distance of Kichijoji town centre, recently gave me a good excuse to make the trek. What originally attracted me to Coulis Rouge was a rather sumptuous looking duck "hamburger" that I saw in a Japanese food magazine. Somewhat disappointingly, the promoted dish was not being offered when I arrived for lunch. In its place I ordered the 1,890 yen three course lunch menu.

For my entree I had a ham and runny egg gallette with gruyere cheese, which was topped with lettuce leaves and dressing. This was delicious and was served with some delicious, hot, wholegrain bread. For my main I ordered veal, which is something I rarely see on the menu in Tokyo. The dish featured a large hunk of slow cooked veal with crunchy vegies and a delicious cheese sauce. Dessert was a coconut ice confection served with pineapple puree and topped with a delicious biscuit not unlike a "langue de chat".

If you're in the area I would recommend dropping by Coulis Rouge. As the restaurant is small you should call to reserve. Maybe you'll even be lucky enough to sample the duck burger - please write me if you do!

クーリ・ルージュ (吉祥寺)

若者の間でも人気で流行の吉祥寺に最後に訪れたのは何年前のことだろう… クーリ・ルージュは西荻窪にあり、吉祥寺の中心地からは少し離れている。ここに最近あることがきっかけで行くことになった。それはあるフード雑誌でクーリ・ルージュというレストランで出している、ボリューム満点のカモ・ハンバーガーを見たからだ。残念なことに、ちょうどこのハンバーガーが売り切れていたのか、仕方なく1,890円のランチメニューを注文することにした。

前菜にハムとエッグにグリエール(スイス産チーズ)にレタスを添え、ドレッシングで仕上げたものを頂いた。これに焼きたてのパン(ホールグレイン)と一緒に頬張り、幸せな気分を味わった。メインには、東京ではあまりお目にかかることの出来ない、子牛の肉を選んだ。その子牛の肉は歯ごたえもよく厚切りで野菜とチーズソースがよく肉に合っていた。デザートにはパイナップルピューレのお菓子にビスケットがトッピングされており、フランスのビスケットで俗に言う「猫の舌」(langue de chat)とは全く違うものである。

Tel: 03-3395-8289

Mother Esta, Naka Meguro マザーエスタ 中目黒

When I picture an organic restaurant I usually think of being served lots of vegetables by people in tie-dye t-shirts and walking away feeling somewhat morally improved but still hungry. Mother Esta puts has put my prejudices to bed for a while. Located in the leafy riverside quarter of Naka Meguro, which is a hidden gem in the urban desert and well worth a visit, Mother Esta is comfortable and decorated like a French bistro.

On a recent visit for Saturday lunch I tried their 2,400 yen menu which includes a starter, soup, main (the only dish you can specify) and dessert. The starter was a delicious mixed plate of octopus and onion, arancini, eggplant, and asparagus frittata. The soup was a rather inoffensive cauliflower soup and this was followed by a pork curry. The curry sauce was served on the side and had a few red peppercorns sprinkled in it. The main dish on which I had to pour the curry consisted of organic rice, vegetables and thinly sliced pork. The curry did not taste particularly different to any other curry but the ingredients were fresh and the dish overall was satisfying.

Dessert was a small plate with a little pudding and some chiffon cake and cream. Having just returned from Sydney I was reminded that in Japan people eat healthy portions but the size is still on the rational side. I mean who needs a huge dessert at lunch! Back home there's two sizes - huge and nothing. I would recommend Mother Esta for a nice lunch with friends followed by a pleasant stroll up and down the river - perfect for summer.

マザーエスタ オーガニックレストラン (中目黒)



Tel: 03-5724-5778