Roni's Food Blog

October 4, 2014October 5, 2014

Ohtanawanoren 太田なわのれん @ Hinodecho

There are days when all I want to do is eat meat.

In Japan, I mostly find myself craving for yakiniku on meat days but sometimes when I am simultaneously craving egg I would go for sukiyaki. I can never resist a TKG (tamago-kake-gohan, or egg on rice) after a beefy meal at i.e. Imahan! After a busy week at work, I felt the need to treat myself a little… so today I decided to get out of the city for a particularly special sukiyaki in Hinodecho (not far from Yokohama).

Now if you are wondering why this sukiyaki restaurant is special, it is not because they use particularly good beef, nor is it particularly expensive, nor is it visited by a lengthy list of V.I.P.s. It is, however, supposedly where the dish “sukiyaki” originated from.

Ohtanawanoren was established in 1868, the first year of the Meiji period when meat eating was still not a common practice in Japan. At that time, the owner of Ohtanawanoren came up with using miso to hide the taste of meat which was in fact unpleasant to common people at the time. As you will see later, the “original” form of sukiyaki was known as “gyu-nabe” (beef pot) , and was completely different from how sukiyaki is generally prepared today.

Before coming here I did not actually expect the interior of the restaurant to resemble a high-end kaiseki ryotei. Was quite happy that there were individual rooms for us to play stupid games that I would rather not talk about on here. Ohtanawanoren opens for lunch only on weekends (and for dinner it is open everyday except monday). There is a special lunch course that also includes their signature butsukirigyu-nabe at a slightly cheaper price. Our group of 5 ordered one of them today and had a-la-carte (with higher quality, shimofuri beef from yamagata) for the rest of the meal. The lunch course first came with a small, cold chawanmushi (steamed egg) with ikura.

And then this little beef & lettuce appetizer.

Also a sashimi salad with varied fish & black caviar from the a-la-carte menu for starters.

A clear soup with shrimp paste and mochi under a blanket of sliced daikon also came with the lunch course. This was pretty standard.

Not to forget some sake to go with whats to come…! yuki no maboroshi

Our 2 servers began bringing in the bits and bobs required to set up our sukiyaki meal. First the tea and eggs…

Then the veggies….

Then ta-da! Here’s the shimofuri yamagata-gyu nabe.

And this is the less fatty butsukiri-gyu-nabe with beef from Iwate. Despite being the slightly cheaper option, I personally prefer this after a couple pieces because too much overly fat wagyu can get sickening very fast. So having a mix today was indeed, perfect!

That concentration.

Sizzle sizzle

Glass noodles were also put in to soak up all the miso goodness.

And topped with some shungiku (chrysanthemum leaves) … one signature element of gyu-nabe that is still prevalent in modern sukiyaki.

Bubbles!

Finally, served in a bowl of raw egg. Absolutely addictive with rice.

After a while the beef was transferred onto another pan to avoid being overcooked.

Towards the end of the meal, a lot of miso is left in the egg, creating an awesome mixture for pouring over hot rice 😀

Aaand dessert was melon sorbet.

Goodbye Ohtanawanoren!

And here’s a small exhibition of their fuku-chan mascot goods.

Ohtanawanoren

Address : Sueyoshicho 1-15, Naka-ku, Yokohama-shi Kanagawa-ken

〒231-0055 神奈川県横浜市中区末吉町1－15

Phone: 045-261-0636

Website: http://www.ohtanawanoren.jp

September 20, 2014September 23, 2014

Bassanova @ Setagaya-ku

It’s getting colder here in Tokyo lately … ramen cravings strike again! Was just chillin’ in Shimo-kitazawa (eating totoro cream puffs… will show you that in my next post :p) and decided to walk over to Shindaita for ramen at Bassanova because I just saw it on TV in the morning (lol).

Bassanova is famed for their avant-garde flavours.Today I tried the Ninki #1 tondaku wadashi soba, their signature ramen with a “double broth” of tonkotsu (pork bone) and gyokai (fish). The noodles were Hakata-style – straight and thin, with a nice hard bite. This was topped with some extraordinarily thick pieces of menma and a beautifully grilled piece of chashu (egg was extra!).

I also tried the rather unique tom yum ramen, a Thai-influenced bowl which I thought tasted a little too lemongrassy at first but eventually got used to it though the broth was still a bit too salty and thick for my liking. I guess I should not have expected a tom yum goong base with lovely hints of prawn when it really only said tom yum. In any case, because the ingredients used were generally good (the wontons were nice and crunchy), I ended up finishing the bowl. I think I’d like to come back to try the green curry ramen that everyone seems to rave about!

Oh just an extra close up shot of the tom yum ramen.

Bassanova

Address: Hanegi 1-4-18, Setagaya-ku, Tokyo

東京都世田谷区羽根木1-4-18 新代田たちばな荘 1F

Phone: 03-3327-4649

September 17, 2014September 23, 2014

Nakafuku なかふく@ Hachiyama

One of my favourite pasttimes in Tokyo is wandering around, stumbling into random kakureya (literally, hidden house) restaurants and then feeling like I’ve found another treasure whenever I come across one that can suitably be considered a hidden gem.

Nakafuku is a prime example of a restaurant like this. This little gem is only a steps away from shibuya station but tucked away in Hachiyamacho, it is still a distance from the hustle and bustle of the main area. I love that it is such an intimate, cosy place, not to mention that chef Shingo and hostess Ayako are both lovely people! I’ve included photos from a few different visits (some dishes, like the mochigomatofu have been repeated every single time).

Meals at Nakafuku always begin with two otoushi (basically a Japanese amuse-bouche) that are generally very good appetite whetters. These are always different! Sometimes there’s squid, sometimes scallops… :9

Although I always binged on the yummy food here I notice that a lot of other customers come more for the drinks. There is always a different selection of nihonshu and a humbly sized but awesome variety of otsumami. Such as this aburi mentaiko.

Or this mizunasu sashimi.

Or this hokkigai sashimi.

Or this uni on yuba (Tofu skin)Or their fresh oysters (so good)

or beautiful gindara saikyo-yaki.

And there’s my favourite uni tamagoyaki. The uni remains nice and raw inside the egg which is carefully prepared, layer by layer to preserve fluffiness.

The list of food for pairing with sake goes on. Pork chop with oroshi-daikon.

Shrimp paste ball in a clear seaweed soup.

A must-have for me is this mochi goma-tofu with hot shoyu. This is a very dense, slightly chewy sesame flavoured tofu with a crispy layer of skin; super aromatic and flavourful inside! Wonderful soaked in the hot shoyu.

The deepfried shrimp paste and lotus root is also a perfect match for sake.

Homemade menchi-katsu, another wonderful things you down with sake.

Tofu atsu-age – extremely well executed, this tofu has a strong soy bean flavour and is silky smooth and soft, yet retaining a perfect square shape with a very crispy skin.

Deepfried chicken (Tori tatsuta-age)

Donabe gohan with chicken soboro.

Ochazuke!

With mentaiko inside… 🙂

Garlic abura soba

Cold Uni chawanmushi.

P.S. this carrot cake was actually the first thing I ever tasted from Nakafuku. They don’t normally serve dessert but on July 4th Ayako-san made carrot cakes to celebrate independence day.

Nakafuku

Address: Hachiyamacho 2-4 , Shibuya-ku, Tokyo

東京都渋谷区鉢山町2-4 冨沢ビル 1F

Telephone: 050-5890-0204

Website: www.nakafuku.tokyo.jp

August 20, 2014August 20, 2014

L’Effervescence レフェルヴェソンス

So here we are, at L’Effervescence.

Unlike most restaurants of the same league in town it was relatively easy to get a table here, perhaps due to the fact that it serves up to 50 customers per night which is a big number for a Michelin-starred restaurant. My (awesomely) gluttonous friend decided to pre-book 3 extra courses on top of the standard 11-course tasting menu … We were in for a longg night! Started off with a fresh peach bellini. Before the meal started, we were given 4 olives that were meant to be in 2 different flavours. I wasn’t sure how subtle the difference was supposed to be so I’m not actually sure if I picked 2 of the same flavour or if I had actually tried both flavours… So! We began with seabream, sakura shrimp, spring onion and sea mustard in a moussy foamy concoction accompanied by what seemed like an almost – empty small glass with two pieces of yuzu peel and ice. I am sure it was supposed to compliment the seafood mixture in some way but honestly there was too little in that glass to make any significant difference :p Despite this slightly confusing arrangement the concoction itself was delightful and made a good start for the meal.

Course 2 – signature apple pie – packaging purposely reminiscent of McDonald’s, revealing the chef’s playful side. Athough the “apple pie” is permanently on the menu, the filling changes from time to time. This was apple pie #14, with Burdock, Gizzard, Rosemary.

Moon butter ❤

Course 3 “has just begun~”: firefly squid & udo, salted preserved lemon emulsion, hon-wasabi, kishu-umeboshi foam. Firefly squid (hotaru-ika) incredibly juicy and sweet! These are deep-sea squids that have very short life-spans and emit light in the dark sea like fireflies, hence the name 🙂

Course 4 “A fixed point” – another signature dish : whole cooked turnip and parsley oil emulsion sitting on tiny pieces of Kintoa Basque ham & brioche. Definitely one of the best turnip dishes I’ve ever had!

Perfectly golden in the middle.

Course 5 “through the forest 2014” : green asparagus soup and tsubu-gai croquette, bamboo shoots, mountain cheese “quark”, white miso, Japanese mugwort oil. I’ve always felt that asaparagus shines brightest when enjoyed either grilled or in soup form and here I am getting it in both! The condensed sweetness of asparagus was very apparent in every small sip and the croquette added a nice accent to the liquid dish.

Course 6 “from the sea~to the mountain” : A combination of sea and earth; ayu cooked vividly and its clear broth, guts flavored gastric sauce & tapenade, watercress, mountain sansho pepper. We were first presented with a set of small glasses from which we had to pick one to drink the ayu broth with.

Crystal clear ayu broth, I was taken by the purity of this- whilst being as clear as water it was at the same time intensely flavourful !

The ayu itself was cut up and cooked in 3 different ways (sounds cruel, I know). A deepfried head, one side of the body grilled with mountain sansho pepper, the other side with the gastric sauce & tapenade.

(L00k @ dA wAY it bENdzz)Course 7 “deep green” : char-roast pigeon from Vendée, fuki shoot puree and sweet & sour meat jus, mountain vegetables, black olive. Check that colour out! Still very red yet not at all bloody. Succulent and gamey with a thin, crispy layer of skin.

Course 8 “Imaginary picnic ~ under the loquat tree”. Naturally cooked foie gras & loquat milk, sake jelly, cucumber, salad burnet. This foie gras was silky smooth and extraordinary light – perfect considering that I was getting a little full at this point!

Then came the “Right & left” Taiwanese tea. At first glance this looked like an ordinary cup of tea and I wondered what its name had anything to do with anything. But as soon as I took a sip, my first reaction was “wth?” and then it all made sense. The right side was hot and the left side was COLD! Not even kidding. One liquid, 2 temperatures. #mindblown. I think they probably did this by mixing liquids of 2 different consistencies, putting the hot one (thicker) into the cold one?

We were then presented a tray of funky knives for use in our next course.

Course 10 “Surf & Turf~” : Shinsyu-wagyu leg char-grill roast, geoduck clam puree & saute, sabayon sauce, spring onion, arugula & chrysanthemum leaves.

This was also very well executed although I started feeling very heavy after eating 2 different red meats in a row. However I was dining with someone with a bottomless stomach on this night so it only felt natural to keep eating. (excuse my poor attempt at blaming other people for over-eating :p)

To give myself a more “balanced” meal I opted for vegetables instead of cheese after all of the above.

Finally, it was dessert time! Course 12, just as I was thinking about how much I missed the UK, was named “Memory of Borough market in London~” . This was a combination of espresso jelly, goat cheese mousse, chick pea, mango, dill and date thin-crisp. An interesting combination that worked together nicely as the bitter, acidic sharpness of espresso jelly was mellowed out by the creamy cheese mousse and given a nice crunch with the thin-crisp.

I guess it isn’t a French tasting menu if there aren’t multiple desserts. Course 13, “Warm spring sunlight” was made of Rhubarb confit and Tochiotome strawberry, elderflower beer jelly, Earl Grey ice-cream, and molten custard cream disc with shortbread crumbs. Ta-da!

At last, a blue herb tea …

and a final course 14, young shoot of barley ice-cream, Tonka beans milk mousse, bing cherry confit.

I love that none of the desserts here were too sweet.

Except perhaps the petit-fours – these were all very sweet, but fun to eat! Note the toothpaste shaped tube, which contains lemon curd you squeeze into the flower-shaped tart to make a mini lemon tart 😀

And last but not least a piece of pound cake to take home. I ate this after I got home – simple, good stuff.

L’Effervescence

Address: 2-26-4 Nishi-azabu, Minato-ku Tokyo, 106-0031

東京都港区西麻布2-26-4

Telephone: 03-5766-9500

Website: http://www.leffervescence.jp

August 10, 2014August 26, 2014

中華そばすずらん Suzuran @ Shibuya

My good friend Eri and I have been eyeing the extraordinarily thick noodles at Suzuran since the first of our four failed attempts to try it (first two times closed, third time full, forth time they ran out of thick noodles!) We finally got lucky today and managed to get our long-anticipated fix 😀

Suzuran is well known for its fresh, handmade, very broad hirauchi-men. I ordered this in the form of a miso kakuni tsuke-soba (dipping noodles). Kakuni literally translates to “square simmered” and refers to blocks of braised pork belly simmered in a sauce typically containing dashi & mirin. It is reminiscent of the Chinese dong-bo-rou, only with a thinner sauce. I actually ordered the same thing on my previous visit, when they did not have the thick noodles. The kakuni was very tasty so I had to have it again despite seeing numerous items on the menu that I still really wanted to try.

As you can see, a few big slabs of this very tender kakuni sit on top of the wonderfully chewy noodles which were, as advertised, very broad – like a Japanese version of the Italian pappardelle.

The miso dip contained a mountain of ingredients- every bite swept up a swarm of sprouts, cabbage, and other fresh vegetables. In addition to all that, there was actually more pork underneath! The egg however, was very mediocre – the funny thing about Suzuran is that it sells 100 yen “egg cards” that get you an egg everytime you show your card for the rest of your life.

Eri had the wonton noodles which I also tried a bit of. I felt that dumplings were definitely not one of Suzuran’s strengths. Also note the yaki-gyoza which had skin as thick as the noodles! These were not very impressive :p But we agreed that the noodles alone were worth coming again for.

Just felt like adding one more photo of Eri’s wonton swimming in my miso broth.

I actually felt sick after this meal because it was so heavy. It felt like one portion of noodles here could actually feed two girls (we weren’t that hungry that day). So I took a stroll to Hikarie nearby and bought this Acai berry drink that made me feel much better 😀

Chuuka-soba Suzuran 中華そばすずらん

Address: 3-7-5 Shibuya, Shibuya-ku, Tokyo

〒150-0002 東京都渋谷区渋谷3丁目7−5 大石ビル 1F

Phone : 03-3499-0434

July 1, 2014August 17, 2014

Yakiniku Jumbo Shirokane

I have been trying to go on a diet lately.

Purposely failing every single day … because what the heck I live in Tokyo and there are temptations everywhere.

The only way to get rid of temptation is to yield to it… everyone knows Oscar Wilde speaks truth !

God, I love Yakiniku.

Here’s Yakiniku Jumbo Shirokane, one of my favourites these days.

Started off with the yukhoe (ユッケ).

This was well received because unlike at many other places, the sesame oil did not overpower the flavours of the fresh raw beef at all.

Then I had my favourite noharayaki – a signature here at Yakiniku Jumbo. Basically 3 pieces of this thinly sliced sirloin and a bowl of rice is all I need to get a glimpse of heaven. I meant this literally and this means quite a lot for a physically bound human being.

The noharayaki is grilled and then dipped in egg, eaten like sukiyaki but probably better than most sukiyakis 😛

The harami was also of very good quality – good for those who prefer beef with a bite over buttery beef. This contrasted nicely with the noharayaki which pretty much evaporated as soon as I put it in my mouth.

The Tongue was also one of the best I’ve had in Tokyo so far 😀

Also had kalbi, sankaku, etc. etc. My dad ordered some pork knuckle dish which I did not take a photo of because I found it slightly gross.

And the meal ended with a soothing gukbap. I prefer gukbap authentic Korean style but still have a habit of ordering gukbap after all my yakiniku meals. Anyway, I absolutely loved this place and would definitely come back again!

Yakiniku Jumbo

Address: Dai-ichi Azabu Bldg. 1F, 3-1-1 Shirokane, Minato-ku, Tokyo

Telephone: 03-5795-4129

Website: http://www.kuroge-wagyu.com/js/

June 21, 2014August 19, 2014

ふく竹本店　Fukutake @ Tsukiji

Was never a fan of mentaiko nor motsunabe but when a friendly colleague of mine told me about the table she managed to get at this (perpetually overbooked, apparently) restaurant, I had to oblige. So on this saturday night I braved the rain to get to Fukutake in Higashi-Ginza, not far from Tokyo’s famed Tsukiji-market.

Motsunabe was originally a dish from Fukuoka; a prefecture in Kyushu island. A standard version would be a stew of offal, small bits of meat and assorted vegetables but at Fukutake, mentaiko is mixed into the gutty concoction to form a special signature dish.

First thing I noticed – a photo of Ishitsuka Hidehiko, probably one of the only Japanese comedians I like to watch hung on the wall. (FYI it’s the chubby guy with a big smile in the middle frame)

Rows of sake were lined up by the entrance.

The meal kicked off with a few drinks and some smaller bites. This fried mentaiko cheese 明太子チーズ揚げ was the first snack that caught my attention on the menu, simply because I love cheese 😀

And it was delicious! Melty cheese inside a crispy skin with fresh mentaiko that added extra savouriness to each bite.

We also ordered a sashimi salad just to be healthy. Being located by Tsukiji market and all, the sashimi was very decent too.

Obvious star of the night arrives – 5 huge chunks of mentaiko sitting on nira (chinese garlic chives) sitting on cabbage sitting on god knows what animal offal underneath.

A close up of the beautiful mentaiko: (I know I said I wasn’t a fan but when it is beautiful, IT IS BEAUTIFUL)

Destroying the mentaiko family: Mentaiko motsunabe ready to be devoured by 6 hungry humans:

The actual offal was a little too hard to chew and swallow for my liking but there were small bits of meat that I felt I could masticate with a bit of effort. The star element of the dish for me, in any case, was the mentaiko-permeated broth. Note its gorgeous corally shade of pink ! ❤ Brimming with umami and SO so good.At the end, we put cheese (yay cheese!) into the pot to create an epic mentaiko risotto!

Last but not least a collage to sum up my meal at Fukutake. Definitely coming back!

Fukutake

Address: 東京都中央区築地4-2-7 フェニックス東銀座　Ｂ１Ｆ

Chuo-ku Tsukiji 4-2-7 B1F Tokyo

Phone : 050-5869-0618

Website: http://r.gnavi.co.jp/g011100/

June 8, 2014July 5, 2014

Ristorante Honda

It has almost been 10 years since we moved into the Gaienmae area and I have always known about Ristorante HONDA. For no reason at all, we never gave it a visit despite the fact that it is literally 2 minutes walk away from home. You know how when a place is so close that you feel like because you can go there anytime, you end up putting it off until you suddenly realize that 10 years has gone by and that life is actually very short?

BAM! So while I was taking a pre-lunch stroll one day I made a spur-of-the-moment decision to walk in, strongly compelled to finally try Ristorante Honda for the first time. Upon contemplating the idea that I can theoretically die anytime, I realized that it would be a shame if I left the world without ever tasting the food at this Michelin starred restaurant just steps away from home. *Unfortunately it was completely full even on a random tuesday so without further delay I made a reservation for the next available date, which was 2 days later!

So finally I made it here and lunch began with grissini in different flavours + a nice blood orange cocktail 😀

For appetizer, I had this beautiful carpaccio – chef Honda incorporates Japanese flavours into his Italian dishes; the sauce used in this dish for example had hints of ume (Japanese plum). A very refreshing way to whet the appetite 🙂 !

My mom had this duck dish which I tried a bit of. Intensely gamey and flavourful, I was hyped up for the other dishes to come!!

Before our pastas arrived we were given this palate of homemade foccacia. Loved the rosemary, dried fruit and pine nuts combo!

I had the uni pasta that I’ve been seeing all over articles about Ristorante Honda. I think the photo explains itself – it was divine!! Choosing the uni pasta for part of the lunch course entails paying an extra 2500 yen but this was definitely worth it.

My mom had the ika pasta which despite not incurring any extra charges, might have actually tasted even better than my uni pasta. I don’t know if it is just because the grass is always greener on the other side or whatever crap but I literally inhaled half her plate of pasta. I heard a girl from the next table try to order the same but by that time this pasta had already run out. She got a hotaru-ika pasta instead and … that looked EVEN BETTER! OMG. I decided that I will NEED to come back to get specifically that next time. lol.

For our secondo piatto mom had this juicy roast pork belly dish. This sauce was perfect for dipping some of the remaining bread I had.

And I had this panfried fish, juxtaposed to a giant clam 😀 Good stuff.

By this time I was quite full but there’s always room for dessert right? Specially after some camomile tea that clears my stomach in my imagination.

My mom had this brulee mango ice bar. Literally a creamy mango ice cream bar with a crispy burnt caramlized later at the top like a creme brulee. This was yummilicious, and although it was creamy it wasn’t too rich combined with a bit of the tangy passionfruit sauce.

Aaand finally this was my eclair. I think I preferred the other dessert.

Overall outstanding cost-performance and I would definitely come back. I hate to say this but I seriously regret that I did not start coming here years ago. Time to make up for this 😀

Ristorante Honda

Address: 2-12-35 Kita-Aoyama, Minato-ku, Tokyo

107-0061 東京都港区北青山2-12-35 小島ビル1F

Tel: 03-5414-3723

Website: www.ristorantehonda.jp

June 7, 2014October 7, 2015

Morikawa もりかわ @ Akasaka

Finally on my food blog again.
To start off, here is a post about a kaiseki dinner I recently had at Morikawa.

Chef Morikawa practiced at the famous Kyo-Aji when he was younger and established this kaiseki-ya of his own 15 years ago.

I had doubts at first – after looking at some of the photos bloggers have taken from Morikawa on tabelog, it did not strike me that a dinner here would be worth 40000yen+ per head, drinks excluded. I was, however, curious about it because on various occassions I’ve read people rave about how they are no longer impressed by food anywhere else after eating at Morikawa. The folks here, like at many high-end traditional Japanese restaurants, were also famed for rejecting first-time customers -reservations are strictly accepted only from those who have been introduced by regulars.

I supposed I must have been very lucky that despite knowing no one who ever came to this restaurant, I somehow found their # and managed to book seats for both my friend and I. well, I won’t complain 😀

NOTE: Photos are actually NOT ALLOWED. OOPS. I simply went with a friend who happened to be a skilled spy-cameraman. Shh!

From Left to right, Top to bottom

1. Soramame, Uni + Crab Jelly, Kaibashira & Caviar 2. Awabi

3. Otsukuri : Aori Ika + Ise ebi 4. Shirako Chawanmushi 5. Grilled nodoguro

From left to right, top to bottom

1. Just a nice pic 😛 2. Okoze karaage 3. Okoze Ankimo 4. Okoze karaage 5. Somen

6. Chimaki 7. Rice 8. Dessert orange jelly 9. Mochi

There were a couple more dishes inbetween that we did not manage to capture, but all in all my favourite dishes have to be the grilled nodoguro & the okoze karaage. It is difficult to assimilate this from my spy photos but honestly, I don’t think grilled fish can get much better than this! The atmosphere was however a little too intense for me to truly enjoy the meal at the beginning….. no regrets though!

Morikawa

Address: 東京都港区赤坂3-21-6

Phone: (private)

March 5, 2014

A lovely bistro – Benoit

Went to this casual French bistro near my neighbourhood for lunch. Located on the 10th and 11th floors of La Porte Aoyama, Benoit boasts some pretty nice views of the city. (That probably sounds very low for people from i.e. Hong Kong… but in Aoyama… that’s a skyscraper!)

Of all French restaurants in Tokyo, Benoit did not seem to enjoy as much of a hype as the various establishments of Joel Robuchon or places like L’Osier and Quintessance. Perhaps, after all, it is just a bistro. However, it actually belongs to the Michelin star-studded French chef Alain Ducasse and holds one Michelin star itself.

On this particularly sunny day, the large glass windows filled the restaurant with beautiful natural light; the sweet decor and pink walls made for a warm atmosphere that seemed to bring a sense of dainty girliness out of any female guest. (pedantic Feminists do not sue me for gender stereotypes!).

As expected, the restaurant was filled with women and I did not spot a single man in there except one person who looked like a lesbian but might have been a girly looking man. I personally opted for the lunch set of 2 entreés, 1 main dish and 1 dessert, but I also tried a bit of almost everything everyone else on my table had. So here comes a list of all the things I tried on the day! Salade Benoit au foie gras de canard

Broccoli soup with ricotta cheese
Brandade de morue (salt cod emulsion) topped with an oeuf mollet eggs eggs eggs ❤
I also had coquillettes with jambon blanc, black truffles and comté cheese. Before the dish was served, I was asked about the amount of truffles I wanted to have as it is charged by the gram and freshly shaved upon serving. The price of the truffles was extremely reasonable, although this was also reflected in the taste and insufficient aroma of the truffles. Nevertheless, the comté and truffle sauce was very tasty and this was probably my favourite entreé.
For mains my aunt had this pork dish. I tried hardly any of this as I was already quite full after eating two entreés (as you can see, portions were not small). I personally went for the scallops (noix de Saint-Jacques poêlées) in red wine sauce as it was obviously the lightest option available. These were fantastically sweet and succulent! The endives meunières were also fresh, soaking up the lovely sauce that had a tangy hint of orange.
I was full but as my Japanese aunt always said, we have a betsu-bara (other stomach) specially for desserts. My mom had this baked apple which you can get if you pay an extra 500 yen. It was good but I am very glad I didn’t go for this because what I ordered turned out to be the biggest highlight of this meal (at no extra charge too! oh oh oh oh!)

This combo of chocolate, caramel, milk ice cream and salted caramel was simply DIVINE. I was initially tempted by every single item in the dessert menu but when salted caramel is involved it becomes a sure bet that I’d choose it over anything else unless I end up getting everything (which I didn’t, because I was on a –diet-).

It wasn’t the most delicate dessert I ever had – there were no fancy, intricate details but boy this was ORGASMIC. Like something you just want to shove in your face over and over again and not stop, EVER. This is what I call a magic stick. I think I would return just to have this again.

I left feeling uber satisfied by this lunch.
And the bathrooms were cute too!!

By the way, if you come on a weekend I suggest checking out the Aoyama Farmers market to walk your heavy lunch off – it’s a mere 30 seconds away from the restaurant’s building and lots of fun. (You can find info about this here: http://whereintokyo.com/venues/25057.html)

Benoit

Address: Aoyama Building – 10-11 floor La Porte

5-51-8 Jingumae, Shibuya-ku

150-0001, Tokyo, Japan 東京都渋谷区神宮前5-51-8　ラ･ポルト青山10階

Website: www.benoit-tokyo.com

Telephone: +81 (3)6419 41 81