Restaurant Hiromichi Ebisu レストラン ヒロミチ恵比寿

For one of my more special one-on-one bounenkais (end of year catch-ups) I thought it would be nice to try Hiromichi in Ebisu. The chef was formerly at Chemins, Akasaka. I know this because everyone I've read on the net quotes this fact. I guess this is supposed to mean he's pretty good, because Chemins has one of those dreadfully sought after Michelin stars.

Hiromichi-san just got his own star (omedetou!) so I went along to see what the fuss was about, and I can definitely say that the star was well earned. The prices are extremely reasonable (7,500 for the dinner set) and the quality of cooking is excellent.

Little amuse of hibiscus and olive (strange combination but not unpleasant).

The big amuse of cheese puff and terrine

The butter had a seaweed thingy on it giving it a bit of saltiness - great idea.

My oysters - cold and hot

The scallop was served with a little gobou root paste.

The foie gras was beautifully cooked. I tend to prefer it with a more acidic sauce than the cream sauce here, but no complaints.

I'm not a big fan of boudin noir, but my dining partner ordered it and I had a taste. Not bad!

Fish of the Day (can't remember what it was though...)

The venison was delicious

I didn't want the banana crepe so I got a nice gooey choccy pudding instead

Banana crepes
Petits fours and fairy floss (or cotton candy to my American friends!)



Anonymous said…
The seaweed on the butter is called sea-grape (umi budou)!
Terry said…
I'm glad you enjoyed it, Dom. I've loved it every time I've gone. My Humble Opinion:


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