L'AS indeed offers a fine dining experience, but with a prix fixe set for 5,000 yen it is just about the best value in town I can think of. 5,000 yen is not cheap mind you, but the inventiveness of the cooking and the quality would command much higher prices anywhere in the world. So, how can they do it so cost effectively? I would say that its mainly because the menu is totally fixed for two weeks. Everyone who goes there eats exactly the same thing. This means that, not only are the ingredients easy to plan and the preparation fast, but the cooks get better and better at these dishes as they gradually build up their repertoire for the future.
Definitely go and try L'AS while they still have the passion of the new!
They also save money by having you pull our your own cutlery through the meal.
Open kitchen adds to the buzz
Amuse of "sora mame" (a kind of bean) served in different temperatures
Mighty decent lump of foie gras with fig jam on cinnamon tartlet
Salmon roll with cucumber foam on avocado puree
"Bouillabaisse" with toast and eggplant spread
Duck pie with jus
Accompanied by radish with marmalade
The pre-dessert of sweet tomato confit and olive oil
They graciously "de-banana'd" my chocolate and toffee crunch