Ta Que A Le Bounet @ Shirogane

February 20, 2020 Dave Perry

***Salmon roe with spinach and mushroom***

***Seiko crab with scallions, sweet potato manju and shiratama***

***Sea bass with sesame and celery vinegar***

***Simmered yuba, matsutake, awafusuma, camas and mizuna***

***Grilled squid and straw chrysanthemum puree, with squid ink and shallot sauce and walnuts***

***Tripe and shirako with homemade ricotta cheese and olive powder***

***Yellowtail pickled in sake lees with turnip Lemongrass bouillon***

***Roasted Saga beef rump with grape and red wine sauce, fried chestnuts and autumn poem***

***Spring roll skin tarte tatin with super vanilla ice cream***

***Financier chocolate truffles and petit four***

Opened in May 2019, Ta Que A Le Bounet (a play on words redolent of the mythical Takarabune or ‘Treasure Ship’) is a tastefully appointed little reservation-only, prix fixe Franco-Japanese kappo restaurant on the rapidly gentrifying Shirogane shotengai.

Owner-chef Funada’s cooking, honed during a sojourn in France, utilizes ingredients sourced from regional producers with whom he often has some personal connection or collaboration.

The result is a pleasant balance of French and Japanese culinary styles, aesthetics and flavours which meander along the well trodden path of eu d'oeuvres - fish - meat - dessert, with occasional surprises along the way. Courses are served upon an eclectic array of tableware collected from across Japan’s regions and eras, with some pieces dating back to the early-Edo period.

Ta Que A La Bounet

03 6456 4319

Celaravird @ Yoyogi-Uehara

January 13, 2020 Dave Perry

***Grissoni with cured duck ham and olives***

***Crab and chrysanthemum crystal tart***

***Asparagus, croquet and bread cracker***

***Octopus stuffed with squid and fungi***

***Creamy mousse with chestnuts, acorns, persimmon and ice cream***

***Fig macaron, chestnut biscuit and olive oil gummy***

This small restaurant’s sleepy neighbourhood locale belies its Scandinavian aesthetic and sophisticated contemporary Spanish cuisine. Such is its popularity that reservations are taken two to three months in advance.

Having honed his craft at lauded Spanish restaurants such as El Bulli and Martín Berasategui, owner-chef Hashimoto uses natural ingredients sourced from local producers to create delicately arranged morsels reflecting the essence of the Japanese seasons.

Non-alcoholic and alcoholic pairing menus are available, the latter of which consists of pleasant organic Japanese wines, sakes and a delicious Japanese grappa.

Celaravird

03 3465 8471

Sushi Hasegawa @ Nishi-Azabu

November 4, 2019 Dave Perry

Nestled in a quiet back street just a stone’s throw from Roppongi station, Sushi Hasegawa’s Nishi-Azabu outpost offers tastefully appointed counter seating and private rooms perfect for entertaining.

We opted for the Taketori course menu consisting of nine traditional kaiseki style courses comprised of seasonal produce and ingredients; appetizers, soup, steamed, simmered, boiled, grilled and pickled dishes followed by a selection of sashimi and seven nigiri sushi before closing with a (forgettable) dessert.

Sushi Hasegawa

050 5872 2889

Pizza 17 @ Jiyugaoka

October 29, 2019 Dave Perry

Since its 2012 debut, owner-chef Inamura’s authentic Neapolitan kiln-baked pizzas have established Pizza 17 (locally referred to as ‘pittsua ina’) as the preeminent pizzeria in the Jiyugaoka area - queues are to be expected daily for lunch or dinner, so reservations are advised.

With counter seating on the first floor (our favourite for the kiln-side action and hospitality) and tables on the second, Pizza 17 suits lone diners, couples and (small) groups alike.

You’ll not find pastas or other Italian staples here; the focus is on a dozen or so delicious pizza, which easily hold their own against the usual suspects among Tokyo pizza rankings (the prosciutto and rucola pizza is fabulous), supplemented by simple ‘antipasto and speciallita,’ which make great accompaniments for the small selection of reasonably priced wines.

Pizza 17

03 6421 1724

Daniela @ Shimo-Kitazawa

October 12, 2019 Dave Perry

***Tajarin pasta topped with summer truffles***

***Long pasta with summer truffles and fungi***

Sister shop to Jingumae favourite Emilia, Daniela serves another helping of deliciously unpretentious Italian cuisine.

There’s a casual, homely look and feel to the restaurant, including a small deli counter for take out purchases. The terrace out front makes for pleasant weekend el fresco lunching, although the residential neighbourhood limits potential for people watching.

True to form the fresh made pasta, lasagne and truffle topped dishes delight, although the menu (which doesn’t change for lunch nor dinner) feels somewhat limited and pricier than Emilia’s, so perhaps better for lunchtime visits rather than dinner.

Daniela

03 3487 6086