Vinoteca Messina @ Jiyugaoka

August 15, 2020 Dave Perry

***Broccoli in anchovy and garlic marinade***

***Fruit tomato with buffalo mozzarella***

***Red snapper with cabbage and turnip***

***Beef tagliata topped with foie gras***

Vinoteca Messina has become something of a Jiyugaoka institution in recent years, evidenced not only by bums on seats but also a steadily climbing Tabelog score and word-of-mouth.

The concept behind this sister shop to Taverna Messina is simple; ‘enable people to casually enjoy authentic Italian and Spanish cuisine at a reasonable price.’ Combined with a friendly atmosphere, generous servings of delicious ‘home-cooked’ food and a selection of reasonably priced yet eminently quaffable world wines from a dozen or so countries it’s a formula that provides fantastic value for money.

Although not as gluttonous nor overwhelming as some, the zensai moriawase is a popular choice with which to start a meal before delving into the broad sweep of the regularly updated menu; both the crab pasta and beef cheeks simmered in red wine are excellent.

Usually packed with partying OLs, retiree gourmands and everything in between, reservations are advised.

Vinoteca Messina

03 5701 7205

Cantina Carica.ri @ Toritsu-Daigaku

July 25, 2020 Dave Perry

***Fresh sliced ham with wasabi mustard and parmigiano***

***Kumamoto mozzarella with farm tomatoes and basil***

***Green asparagus topped with fried egg and fresh cut ham***

***Baked zucchini and smoked cheese with spicy miso paste***

Cantina Carica.ri (sister store to nearby Gakugei-Daigaku’s Osteria Bar Ri.carica) is a welcome addition to Toritsu-Daigaku’s hitherto underwhelming dining scene, providing good food, wine and service with an air of ease and sophistication.

Owner chef Tsutsumi Ryosuke learned his trade in Tuscany and at Komazawa-Daigaku’s Tu Sei Grande. His latest restaurant is staffed by a cohort of young, friendly chefs and floor staff as well as a sommelier passionate about his cellar of organic and bio wines catering to a range of tastes and purses.

The menu provides Italian staples as well as cooking inspired by seasonal ingredients and Japanese flare. Signature dishes such as the charcuterie moriawase, zenzai moriawase and A5 black hair wagyu steak frites won’t disappoint (as long as you consider baby roast potatoes to be frites).

Cantina Carica.ri

03 5726 9629

Hirakuya @ Jiyugaoka

June 30, 2020 Dave Perry

The first of the three restaurants in the Hirakuya family, the Jiyugaoka store has remained a reliable favourite for many years.

Housed in an old Showa era building, the interior is all timber frame and rafters decorated with an eclectic collection of art, books, posters and an admirable (if now occasional) collection of One Piece figurines. The atmosphere is casual yet intimate. Counter seats before the open kitchen allow a view of the chefs in action while the wine list-partition adds a little fun to choosing from the small selection of reasonably priced table wines.

Although (much like Ebisu’s Toliuo) Hirakuya’s focus on pairing wines with a fusion of Asian and European cuisines is now less novel than once it was it still ensures a satisfying meal. The menu ranges across a variety of dishes and is seasonly updated so deserves to be studied. Portions are large; so much so that the signature salads also come in half and quarter portions.

Hirakuya

03 3725 3979

Tonkatsu Suzuki @ Shirogane

May 9, 2020 Dave Perry

Snug beneath the metropolitan highway overpass, Tonkatsu Suzuki is a lesson in understated Showa style; simple counter before a tiny kitchen, small tatami covered koagari dining area and wood panelled walls provide the backdrop for near monastic silence as the clientele of old regulars (including the occasional celebrity) immerse themselves in the dining experience.

The street-side menu offers a choice of loin (rōsu), fillet (hire), bite-size loin cutlets or shrimp, served as teishoku sets including tsukemono, kōji infused miso soup, sliced cabbage and rice (accompanied by beer or sake).

The tonkatsu itself is large and succulent. We prefer the perfectly lean hire katsu although for those who prefer a fattier cut, the rōsu katsu is also excellent and can still be enjoyed by those who usually play it lean. The firm, moist pork is due to the batter in which it’s sealed; each cutlet is dipped thrice before frying, resulting in a robust outer batter that encases the meat to seal in juices and flavour, rather than the more breadcrumb like batters at most tonkatsu restaurants.

Tonkatsu Suzuki

03 3442 9432

+ Veganique @ Jiyugaoka

April 25, 2020 Dave Perry

***‘Colourful farm-to-table vegetable antipasto plate’***

***Seasonal vegetable minestrone soup***

Housed in an old two story timber dwelling, + Veganique’s interior has a comfortable, almost rustic, simplicity (think Kanagawa beach house meets Kinfolk) that echos the unadulterated naturalness of owner-chef Kato’s cooking.

The concept behind his ‘100% vegan restaurant’ is to bring the delicious purity of vegan style cuisine combining vegan, organic and macrobiotic ingredients to diners of all dietary persuasions.

Although the menu is a one trick pony for repeat visitors, for its variety of colours, flavours and textures the farm-to-table antipasto plate shouldn’t be missed, while the moreish lasagne and paella prove that vegan dining needn’t mean giving up comfort foods.

+ Veganique

090 9823 8310