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

Google

Wednesday, 26 December 2012

Honmura-An, Roppongi 手打蕎麦六本木

Honmura-An is a lovely soba restaurant with an English menu in the backstreets of Roppongi. Well worth a visit if you're in the mood for something healthy and delicious.







http://www.honmuraantokyo.com/eng/index.html
03-5772-6657

Tuesday, 25 December 2012

Cuisine Française JJ, Roppongi Midtown キュイジーヌフランセーズジェイジェイ東京ミッドタウン六本木

JJ has been on my list of potential blow-out meal venues for quite a while but, when I think of taking a meal to the max, I don't usually think of doing it in a shopping centre. Maybe that's why I've always moved it down my list for somewhere more commanding of my attention. But Tokyo Midtown at Roppongi is not your average shopping centre. Midtown would have to be one of the most elegant, well designed shopping centres in all the world - boasting a design that is both truly Japanese and truly international. It's a perfect example of a shopping centre done right and is one of my favourite places in Tokyo.

Well silly me for waiting so long to make it here. The food is really, really good and the service very friendly. On the night I booked, they called me twice to warn me that there would be a large table right next to us. I'm always happy to take my chances so I kept the booking. As it turned out the group could not have been better behaved, except at the beginning of the evening every time when someone new arrived, one half of the table (presumably the service-provider half as opposed to the client half) stood up in unison. Weird, but touching.

All in all it was a great meal, but I have a couple of minor points of feedback. Our waiter could not have been more pleasant and was a great sport, but he really was a bit clueless about what we were eating and on several occasions had to go back to kitchen to get with the program. He had also never heard of a "disgestif", which I found odd as he is French (maybe it's my pronunciation). Also, it caused quite a bit of an issue when, after being asked if there was anything I didn't like, I told them I don't like fruits so much. But actually it wasn't an issue for them in the end because they changed exactly nothing to accommodate me. This is a first for me in a restaurant of this level (the bill ran to over 40,000 for two), but it's not like it killed me I suppose...

Here's a run-down of what we ate:

Freeze-dried foie gras with candied fruits. Couldn't really go there for most of the fruits but my dining partner enjoyed them immensely. The freeze dried foie gras was an interesting idea.


A turn for the molecular with lobster, ikura, jelly explosion and dried seaweed


Chestnut and celery soup was superb


Foie gras with cacao and daikon. I have to say I don't like daikon as an accompaniment to foie gras although I've been served it a few times recently. But then again I don't like daikon much anyway, so I'm probably too hard to please.





There was some fish hiding under there


The wagyu with shaved truffle and the "sumi" sauce was excellent.


Apple something or other (I couldn't eat it as I only eat cooked apple - I am pretty weird when it comes to what fruit I will and won't eat I admit)


The final dessert of marron with cacao crisp and ice cream was delicious.





http://www.cf-jj.jp
03-5413-3445

Cuivre, Roppongi キュイーブレ六本木

Cuivre is a small French restaurant located in a back street in Roppongi. If you blink you'd miss it as it's located up some stairs in a little house, well away from the main drag. This is the type of little neighbourhood restaurant that I love, and that Tokyo does really well - quiet and unassuming but with great attention to detail on the food and atmosphere.

However the most impressive thing is the value for money. I defy anyone to find a restaurant in the heart of a major city of the world where you can have a three course lunch including bread, coffee and a glass of wine for 2,000 yen or its equivalent.

Amazing!

Smoked salmon salad


My dining partner's scallop terrine


Carrot soup


The "obaasan's" minced beef pie.


My dining partner's buri in a tomato sauce


Dessert - rum ice cream, "marron" cream, pastry chocolate and vanilla with pear and raspberry (I had already given the pear away when I too this...)

Tel: 03-6434-5770

Sunday, 23 December 2012

Wakanui, Higashi Azabu ワカヌイ東麻布

I've been to Wakanui several times but have just now gotten to writing about it. The background to the restaurant is quite interesting, as the establishment serves as a permanent promotion for ANZCO, the New Zealand meat export company.

I think it's a brilliant idea, and the restaurant does a nice job of highlighting the great quality produce of New Zealand including some of their delicious wines, which are not outrageously priced. On the most recent visit my dining partner and I sampled the 350g rib-eye. It was delicious, as were the entrees of blue cheese salad, smoked salmon and hot salmon. The cream cheese crepe for dessert was an excellent finish. My only criticism is that some of the sides were a bit dodgy - the potatoes undercooked and the baked onion kind of fibrous. On the positive side I'm very partial to their red wine sauce and always have to ask for seconds!

Next time I visit I'm going to try their gargantuan lamb rack, which looks absolutely sumptuous.

Meats are ageing nicely!

                        
                                     

Blue cheese and apple salad


Smoked salmon was tender and served at the right temperature.


The hot salmon was delicious.


Those onions at the back are a bit dodgy but the steak is great.


Yummy mushrooms


The red wine sauce is my favourite condiment. I can't get past it to try the others...


Potatoes need a lot more attention - should be crispy on the outside and creamy on the inside (not hard).


Yummy crepe with cream cheese inside to finish






http://www.wakanui.jp/en/
Tel: 03-3568-3466

Friday, 23 November 2012

Yokota, Azabu Juban よこ田麻布十番

Tempura is a truly ubiquitous Japanese dish, running the gamut from awful, cold and greasy to simply sublime. This post is about tempura of the sublime variety. It may not seem like it at first glance but tempura when it's done right is far from easy to pull off. This fine art involves coating pieces of fish and veges in a simple batter of wheat flour and cold water, then dunking them in vegetable oil. Seems easy, but there is a real skill involved in working out how long to cook each different morsel so as to ensure its essential deliciousness. As I have come to appreciate more and more, the wonder of Japanese cooking is to reveal the deliciousness of ingredients, rather than necessarily to add or mask flavours. Thus good tempura should never overwhelm the taste of the food with the batter.

Yokota in Azabu Juban is somewhere I would highly recommend to experience tempura at its finest. Every single piece I ate was delicious, and needed no more than salt to make it taste amazing, although the chef will advise you how to complement each piece with a range of condiments. After eating tempura like this I can imagine how Tokugawa Ieyasu managed to die from overindulgence!

Our chef was a real character, and very helpful in telling us the best way to eat each dish.


Looks like thousand island dressing, but it was yummier than that.


The prawn legs always make a tasty starter...


I always eat all the prawn, including the tail. Our chef helpfully changed the orientation of the prawn when he noticed that I am left-handed (this is, of course, a level of consideration you would only see in Japan).


Kisu




Madodai (type of bream). It tasted like the tastiest fish and chips style fish I've ever had (I mean no disrespect here as well cooked fish and chips is something to be beheld)


Shiitake mushrooms and crab paste


Baby corn. For the power of its simplicity and purity, this was probably the most memorable dish of the evening)


Rare scallops


Tasty "Momo no shizuku" sake


Beautiful sake accoutrements


Asparagus


Squid


Anago


Kotamanegi (small onion)


Renkon (lotus)


These didn't look like your everyday eggplants!


Beautiful view





To finish the savoury courses we were offered a "tencha" which is rice and green tea with tempura...


...or, a "kakiage tendon" which is a mixed tempura on rice


Lastly, a dessert of nashi (Japanese pear) was served to finish off an awesome dinner!

Tel: 03-3408-4238