Tag Archives: Interesting

Cinematic Japanese Food

Have you seen Kill Bill?

Remember the restaurant that housed the big fight scene when Uma Thurman killed all those guys?

Did you know that is based on a real restaurant in Tokyo?

This is how many conversations begin, which culminate in a trip to Gonpachi. As one of the most well-known Tokyo establishments, Gonpachi offers a casually minimal, though consistently adequate foray into non-sushi Japanese cuisine. Of course, they have a sushi bar as well, though the real draw here is the atmosphere.  Gonpachi, run by the massive restaurant company Global Dining, has locations in Ginza, Shibuya, and Odaiba as well, in addition to Fukuoka and Bevery Hills (!) but any Tokyoite can tell you that the one to wow visitors with is the Nishi-Azabu branch.

The soba is not only homemade, but arrivers can watch chefs knead the soba dough through big pane windows. The tempura is perfect, as are some of the “grilled things-on-sticks”. We recommend the duck with wasabi, the toro (bluefin tuna belly), the foie gras, and especially the Gindara, a stupendous black cod glazed with miso and grilled so the consistency is soft and flakes off into bite-size morsels like sea bass. Everytime I’m there, I ponder just asking for 10 orders of gindara.

The drink menu is not only extensive and covers all the basics, but they threw in a few interesting cocktails to wow your parents. The dessert menu was created by Stephane Vieux, which means the presentation always competes with the combinations of tastes; for an unforgetable end to your Japanese barn dinner, indulge in a Warm Chocolate Cake & Sesame Ice Cream or the Kuzumochi & Kinako Ice Cream with Black Sugar Syrup.

Ok, I need to admit something. Almost all my Japanese friends hate this place. Seriously. To them, this is not fine dining, barely Japanese food, and overpriced stereotyped Lonely Planet fodder. I don’t necessarily disagree in premise, it is after all, a big wooden barn decorated to look like a Japanese restaurant on a movie soundstage. Although for visitors, Gonpachi may just fullfill the basic Japanese sterotypical dishes which are so often lost in the modern Tokyo of nouvelle and fusion. This is the kind of restaurant that your family will write group emails to their middle-aged European friends about. Just ask Quentin Tarantino.

Gonpachi

03-5771-0170

1-13-11 Nishi-Azabu, Minato-ku, Tokyo 106-0031

http://www.gonpachi.jp

Jamaican me hungry

Aalawi

This is serious comfort food. Comfort for when you’re sitting collapsed on a sidewalk corner crying because you’ve been lost in the Tokyo streets for three hours and missed two appointments. I’m serious. This is exactly how I first enjoyed one of Aalawi’s Jamaican Jerk Chicken Sandwiches, just after I first moved to Japan.

I had gotten takeout from this small restaurant in Ebisu, and while I left it sitting in its brown paper bag far longer than I’d planned, it still did the trick. The flavorful barbecued jerk chicken was heaped into a large sandwich of wheat bread, with fries and coleslaw on the side. Not a dainty sandwich, and certainly not a polite one to be eating on the street, but delicious.

I’m relieved to say that other than that first encounter, I have always eaten in at Aalawai’s. The exterior seems to be an elaborate diorama of a barbecue where I might prefer some real, usable outdoor seating, but inside, the bright muraled wall really punches up the casual décor at what is a fairly small restaurant. The constant reggae music in the background as well as heat from the open kitchen also add to the atmosphere (if you’re sitting at the bar on a summer day, the heat adds perhaps a little too much).

The jerk chicken or pork I’ve ordered has continued to be savory and satisfying, either in sandwich form, or next to rice. The restaurant uses its own original seasonings for the meat, and the result is a flavor that I’ll admit has stopped me from exploring other parts of the menu. On my list for future visits, however, are the stews and fish dishes on the menu, as well as the hard to find vegetable dishes, like collard greens.

Aalawi Ebisu 1-26-13. Tel: 03-5793-5027.

Burgers + Apples = Love

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Firehouse Burger

On my first visit to Firehouse, I was seated at a table converted from an old sewing machine table. Still able to pump the pedal while I waited, I admired the casual antique décor, bookshelves of vintage books, and prints of antique ads hanging on the wall. The Boston Globe has called Firehouse, “An American Burger in Tokyo,”. While I did feel as though I could have been sitting in a restaurant in an old converted townhouse in Boston, the food at this burger joint is hardly an American copycat. In my view Firehouse Burger does what so many restaurants in Tokyo seem to do so well: they perfect the technique of a given cuisine, and then give it a twist.

The twist here is the restaurant’s signature apple burger. With baked sweet apple topping a savory, medium burger with mayonnaise and ketchup—I also like to get cheese added on—piled on to a buttery bun, this burger is a Firehouse original. The burgers, served with steak fries, are cooked to order, but they tend to be on the soft side of well-done. Also delicious is the fresh mozzerella and mushroom burger, and the milkshakes are a decadent treat.

The charm of this burger joint really makes it stand out, but if you’re feeling a bit lazy and live in the area, they also have a delivery service. Across the street, Firehouse has opened Quinos, a new café that features tarts and deli sandwiches, as well as Fireburger in Kasuga, a slightly cheaper place with more of a fast food feel.

http://www.firehouse.co.jp/

A Cicada in the midst

ravioli-cicada.jpgtiramisu-cicade.jpg

Cicada

I heave myself against the rough wooden door, and sink in to Cicada. Into the warmth, the darkness that feels like a fireside even in the summer when Cicada’s fireplace is unlit, and the feeling of being the only guests there. I am whisked past the gold glow of the bar area, and I suddenly find myself seated in a shadowy corner drinking the fruitiest sangria, and taking occasional sips of my date’s stellar mojito. The waiter had come and gone so seamlessly I’d barely noticed. And while part of my wants to curl up and roast smores, I am becoming giddy with the summer feeling of sangria on the beach. Keeping my lips to my straw, I fall in to the menu.

The pages of intriguing options fly around my head and I become quite sure I will not be able to pace myself. Lamb Tagine? Asparagus with Hazelnut Salsa? Clams with Chorizo? Hummus? Gnocchi? Something from the impressive cheese list? Sumptuous sounding dishes jump off the page and I start to think one of each might be the only way to go. But we are only two, so let’s be reasonable.

Olive oils to choose from first —do they really make olive oil outside Italy? My date and I are happy to ponder this question, but skip the French and Californian options just the same. Our warm flatbread is a tasty teaser and we are happy with our olive oil choice. Meals somehow get chosen, and once we are done, it’s time to peruse the lengthy wine list for more meal accessories.

With the first dish I might worry that we will peak too soon, but worries seem to be kept at bay, seeing as how I can’t stop grinning as I eat the spicy Moroccan crab cakes. Light and slightly crunchy with no heavy bread flavor, they are topped with a brilliant green sauce of coriander, lemon oil and orange juice. The tastes meld together, tangy and moist, and I am completely taken in.

It is almost a little sad when the plate is empty, but onwards to the rich and hearty Portuguese meatballs. Further on to the velvety ravioli in spinach crema sauce with rucola. Lord, I love rucola. We are already so head over heels into our meal. Although I find the following snapper with potatoes, olives, and rosemary a little too salty, the fish skin is crispy and the meat itself broiled to perfection. Our heady bliss is renewed as the roasted lamp chops with anchovy and rosemary are delivered. We find they match perfectly with the red wine we’ve moved on to, and as we surreptitiously try to gnaw on the stubborn sinews of meat still left on the bone, we start to notice the sleepy satisfaction in our stomachs.

But no matter, it is dessert time now, and our sweet teeth have been jealous for some attention. My Valharna 70% cacao rare cake with chocolate gelato, whipped cream and strawberries, is warm and soft, not oozing. A small bite seems to last, imperceptibly melting in my mouth for days, and yet I take another, and another. My date tries his tiramisu and moans aloud. The lady fingers are perfectly soaked, the ratios of each layer perfect. While I’m not sure exactly what about it makes it a “Cicada style” tiramisu as the menu states, it certainly fits with the entire Cicada experience, which has left me utterly transported.

And days later, when I walk by, I have this urge to press my nose up against the glass. It’s four in the afternoon, and they are closed, and my mid-week me doesn’t have time for a break anyway. Still I glance back as I walk away, wanting so much to escape there again.

Cicada

5-2-40 Minami-azabu, Minato-ku, Tokyo 106-0047

03-5447-5522

Make sure you ask to see the dessert tray

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Mangia Pesce

Is it unnecessary to review well-known restaurants, places that, to many, are already on their standby list? Perhaps. But in case you haven’t already heard, Mangia Pesce is the solid option for your first date/birthday/dinner with the parents/friend’s in town/anniversary/casual night out. Put them on your speed dial.

The versatility offered by this restaurant starts with the decor and ends with it’s colorful dessert tray. Now that the weather has warmed up, there is a choice of indoor or sidewalk patio seating. It’s interior is simple and without pretense; unusual for a nicer Tokyo restaurant. There is a definite attempt to bring a European feel to the design, but it is subtle, as are the fish motifs strategically incorporated to reinforce that the house specialty is fish.

On most visits to Mangia Pesce, I have come as a casual visitor; usually meeting up with a friend or two who are hankering for some Japanese-influenced Italian food. Although inevitably there are guests there dressed ‘n pressed, having a piece of candlelit birthday cake brought to them for a quiet birthday dinner, there is also always a mix of clientele, and showing up in jeans is perfectly acceptable.

As I mentioned before, fish is the specialty here, and it is fresh and delicious. The menu allows you to combine the type of fish, how you would like it cooked, etc., as you wish, however, the wait staff is always very helpful with suggestions. My suggestions, however, are not of the fish variety. However many times I come back, what continues to amaze me is the quality and freshness of the vegetables. The best green salad in town, with whatever vegetables are freshest, is considered an appetizer, but when I’m feeling hungry, I go right ahead and ask for 1.5 portions. Really hungry, and they are happy to serve me a plate 2 portions large. Also featuring veggies, is the stellar bagna cauda. Crisp vegetables to dip into a heated at the table fondue-like bowl of garlic-anchovy oil.

Also on the appetizer menu, is a delightful little foie gras croquette. A tiny morsel of richness, and for many, just as much foie gras as they can take in one sitting. On my last visit this dish was a little too salty, but on the whole, it has been a winner of a dish. Think you can handle more of the foie gras? Try the foie gras pasta. The fresh-made pasta here is light and perfectly cooked. Also refreshing is the fish carpaccio, make sure to ask for extra tomatoes.
These are just some highlights of a truly rich menu that is constantly being updated. The impressive wine list is complemented by seasonal changes: currently, there is a fair of belgian beer, and the wait staff will gladly recommend dishes to complement each one. Other features include various lunch sets (not bad, although I much prefer the dinner a la carte), and party plans. I previously had a party here for about 15 people, however, and did not feel the quality quite lived up to dining on my own. My advice if you’re planning a party would be to negotiate the menu carefully with the staff, instead of choosing one of the pre-arranged sets.

Could there possibly be more important features? Just one. While the kitchen is not technically an open kitchen, the door is always wide open, and the curious can catch glimpses of the action. In fact, the head chef is always on hand as well, sometimes assisting with the serving. But for the more ambitious, cooking classes are also offered. To be able to create a little of this place at home would definitely be a skill worth learning.

Mangia Pesce

〒151-0051
Tokyo, Shibuya-ku, Sendagaya 3-50-11 明星ビル(Myoujyou Biru) 1F
TEL : 03-3403-7735
FAX : 03-3403-7736

SUSHI IS ART party @ DAIKANYAMA

Last year`s Sexy Sushi party turned out to be amazingly delicious!!! (see Sexy Sushi Party post) . Now it`s time for the 2008 version of sushi party entitled “Sushi is Art”. Be there and be raw to enjoy great sushi which defies gravity, meet sushi lovers, meet artists who turn raw fish into asymmetrical amorphous sculptures of sanguine sumptuous sushi and enjoy the unique eclectic atmosphere created by the sound of uni sliding down your tongue.

WHERE: A Secret Club (Which is incidentally the name of a continent) DAIKANYAMA. Sorry.. but you will have to figure the rest out by yourself. It is secret. But we are reasonable people… sending us an email might help as well.

WHEN: MARCH 15th (SATURDAY)

From 22:00pm
Reduced club admission fee in the club (incl. 1 drink) >> men and similar 2000yen, girls 500yen.

Sushi: basic set 1500yen, collector edition 2000yen.

To get the discount price at the door of the club… guests have to say they came for the “GIRLUZA sushi party…”

Savor Savor Tibet Tibet

As we entered the resoundingly minimal interior of Tibet Tibet, we couldn’t help but feel that the huge black Buddha in the back of the room was beckoning us to stop thinking about crowded trains and other stresses of city life. Situated on a small side street set apart from Shimokitazawa’s funky secondhand shops, this restaurant is the perfect spot for an eye-opening dinner.

We chose a seat on the soft white mats instead of the sofas, sauntered up to the low glass tables and, after glancing at our options, summoned the staff by ringing the worn metal bell (an electronic one would have seemed alarmingly out of place). Fruit-infused shochu arrived first: delicious concoctions of fresh fruit soaking in alcohol in glass jars prominently displayed as faux-art pieces on the wall behind the bar (¥500- ¥700). We recommend the blueberry, pomegranate and raspberry varieties on the rocks.

Every time we visit Tibet Tibet, we gain new appreciation for its inventive Southeast Asian dishes. A shining example is the harumaki spring roll loaded with shrimp, avocado, tomato, tobiko, yellowtail, green onion and carrot drizzled with a gingery ranch dressing (¥880). The presentation in thin rice paper is understated, yet the flavor is somehow both rich and light— and tremendously addictive.

While nibbling on potato-pork croquettes with wasabi mayonnaise (¥680) and an excellent, lightly fried corn and shrimp tempura with sprinkles of shiso (¥700), we got ready for the night’s feature presentation: the Himalayan Coconut Curry (¥900). Arriving in a big wooden bowl, the moat of thick curry hounded the plateau of sweet purple rice in the middle, which was like an eroding desert island guarded by stalks of fresh cilantro and warm avocado wedges. While we generally shy away from curries that aren’t loaded with chili, we can’t help but dish out spoonfuls of hyperbole when contemplating this dish’s brilliance, which lies far more in the balance and ratio of the fresh ingredients than any attempt at taste-bud mutilation.

On nights when the turntables in the corner are silent, Tibet Tibet plays an eclectic mix of Latin, African, Indian and Indonesian music, which leaves us questioning exactly why the restaurant is named after a country that’s barely represented on the menu. This mix of ethnicity was demonstrated yet again with a large urn full of tom yum kun, a mildly spicy, steaming and almost Vietnamese version of the popular Thai noodle dish, replete with green vegetables and crowded with soft tofu (¥880).

Tibet Tibet has found its identity by serving an unpretentious mélange of Southeast Asian cooking. The beautiful irony is that, in doing so, it has succeeded in creating a distinctive character while straddling the culinary borders that so often pigeonhole restaurants into serving popular but mediocre dishes. So take a moment. Forget what you think you know about fusion, and just savor, savor.

2F Nice Bldg, 5-29-9 Daizawa, Setagaya-ku.Tel: 03-5433-1565.

Open Sun-Fri 6pm-1am, Sat 2pm-1am. Nearest stn: Shimokitazawa, west exit. www.livemedia.co.jp/wwc/wwctop/yuutop/tibet/tibetindex.html

Ecstatic palate, Spicy heart.

On entering elegance on a glass floor with lotus flowers under your feet, you emerge looking out over downtown Tokyo, from an unobstructed 35th floor view. In good weather, the city lights around Mango Tree Tokyo remind you of garlic and blinking red chili peppers in the sky. You sit and decide on the more expensive Course B (8400 yen) dinner set, because really, is there any other option, and really, it will be cheaper than ordering a la carte, right? (At this exact moment, you don’t realize that no matter how full you are after the dinner set, you will not be able to resist a couple mojitos, a bottle of wine or two, and maybe a fresh spicy papaya salad or delicious tender satay plate on the side.)

You are surprised by the first of the seven courses, a tiny surf clam salad with spicy sauce which you need to squint to see, but packs a pungency that surprised your taste buds, still recovering from the sweet aftertaste of that mojito. The deep fried chicken wrapped in some sort of Pandan Leaf is soft on your tongue and its sweet and spicy sauce relaxes you. You next receive a spicy mushroomy shrimpy Tom Yum Goong soup, and a “Steamed Pacific Cod Mousse Thai Style Flavored with red Curry”, yes you think you read that right, some sort of orange-colored cod-based Mousse filled with scallops and cauliflower, a novel concoction which is subtle but interesting enough to keep you staring. Well, by this point, your palate is cleared and you have to wait a bit, have some wine, “Take some time for yourself,” their menu exclaims, because you’ll need the rest before feasting on perhaps the most … (for lack of a better word) delicious thing you have tasted all month.

You decide to start a new paragraph to talk about this dish, because well, frankly, it deserves it. Grilled Standing Lump with Spicy herb served with Sticky Rice eeks with herbs, onions, leeks, lemongrass, red pepper, and cilantro, a gorgeous touch to an otherwise already spectacular beef. The thinly-sliced Lump (do they mean Rump?) is medium cooked and grilled with vinegar then covered with the firey mixure which makes you wish aloud, “Dear Mango god, Please let this never end!” All your friends turn to you and decide your outburst is caused by a broken heart, pour you some more wine, and hand you a desert menu, which is really a considerate gesture considering the rice noodle soup and persimmon tatine which came with the dinner set is a bit disappointing after that main course.

You order a glass of port, some organic coffee, and a divine coconut creme brulee (after which 3 of your friends quickly follow suit), because you decide it will sate your sad heart and your overstimulated hunger. This Tokyo jewel has a sister in London and one in Bangkok, and clearly prides itself quality and selection, on not being able to list every city in the world on their business cards, like some Gordon Ramsey carbon-copied mass-manufactured haute chicken fat. Today, Mango Tree has calmed your raging quest for culinary adventure and your emotional confusion has been embraced by the spicy constancy still lingering on your tongue.

Mango Tree Tokyo

Marunouchi Bldg. 35F

2-4-1 Marunouchi

Chiyoda-ku, Tokyo

Tel: 03-5224-5489

In front of New Marunouchi exit of Tokyo station.

http://www.mangotree.jp/

All’s whale that ends whale

As long as you overlook the fact that every country in the world except Japan and Iceland have ratified the anti-whaling laws, you are in for one of those rare meals that can only be found in this, quite possibly the most culinarily-adventurous cities in the world. And in this particular corner of Shibuya (right next to 109), there is no attempt to hide, or even downstate the whale.

kujira.jpgOn a recent visit, I experimented with the waiter’s suggestion of getting whale prepared 5 different ways. There are a few other things (like fried chicken!!) on the menu, but why would you want to do that to yourself? We started with whale sashimi, which was a bit bland but evoked faux-memories of sailing in the high seas with pirates chasing whales with rusty harpoons. It wasn’t bad, was soft and meaty, just didn’t have the bite that I had hoped. Whale blubber and bacon were next: white rectangles of fat which were so chewy and succulent that I regretted loading it with wasabi and soy-sauce.

We tried whale heart and whale brain, both of which I won’t detail here for purposes ofwhalebacon.jpg creating a little bit of mystery (Do order it though!). And to finish, the waiter brought out fried pieces of karage whale, which though seemingly just chicken in disguise, allowed us to fully taste the fatty vastness of whale, dipped in tangy something sauce, bringing me back to Moby Dick, pirates, and eventually, the street of Shibuya, with lights spinning a bit under my drunken shochu brain. I half-expected to emerge from Kujira-ya in the middle of a bunch of hippies protesting whale-eaters like me. But luckily… this is Japan, where eating is never a crime.

Kujira-ya

Shibuya (right next to 109)

Dogenzaka 2-29-22. Open 11am-9:45pm (LO) daily.

Tel: 3461-9145.

How sexy is your Sushi Party?

Sushi 1

What? Has TokyoFoodie.com turned into an adult site? Well, not yet anyway! But the sexier that sushi gets these days, it’s little wonder that the above picture might be censored by your Japanese company’s internet security. A new underground group of architects, designers, and sushi chefs in West Tokyo has created a series of sushi parties, in which expert sushi chefs (think Tsukiji) combine top-quality sushi with modern sculpture-esque creations, chill lounge music, and a deep red speakeasy-like bar replete with models, sushi connoisseurs and designers. It ain’t cheap, but that manages to weed out the kaiten-sushi scum crowd. As red lounge music filled the warm air, bursts of raw hirame wrapped around asparagus covered with black pepper filled our taste-buds. Soon after platters of salmon nigiri, came the toro, more than satisfying the purists who gave suspiciously peering eyes at the ikura wrapped in warm avocado on a bed of soft marinated cabbage.

Sushi 2

The hamachi decadence and aforementioned Avocado wrapped in alternating layers with tuna heaven will thank you for bringing your appetite. The concoctions were accented with spices and novel combinations of fish and vegetables which look like mini cities filled with ikura people and mackerel freeways. Keep an eye out for these secret sushi extravaganzas happening around Tokyo. Sushi is in evolution.

Sexy Sushi Party

Secret Locations around Tokyo on the Den-en-toshi line.

Watch TokyoFoodie.com for announcements.

Yum.

Sushi 3