Bloompy Eats

Visionarium

2008-07-14T07:56:00.010-07:00

Tucked in an alley parallel to the Hiroo Shopping District (Hiroo Shotengai) is a new restaurant called Visionarium. The place is trying to be cool with two menus (one for drinks, another for food) tucked inside a box, served to customers after they are seated. The place serves tapas-style food, as well as hearty entree (which we did not try as the menu noted the 20-30 minute preparation time, and we were just too hungry to wait that long). We tried the Mushroom Risotto, Cabbage and Anchovy Pasta, Mini Burger Set, and
Steak Tartare, and Iced Lemon Tea.

A waiter came by with small fried fish, which we certainly did not order. He announced that this was the Amuse Bouche; and we thought that it was "on the house" or compliments of the Chef. It was basically fish tempura and was supposed to be eaten whole, but I ended up with having to spit out a lot of bones and scales (weird, considering my dining companion did not encounter this problem). The Iced Lemon Tea came, and boy, that tea was extremely sour. What had they done to it? Squeeze an entire lemon into a small glass of iced tea? In addition to the sliced lemon they had put there? I had to put so much gum syrup to balance the taste. The wait staff realized that it was extremely sour but made no gesture to replace it with another glass.

Finally, our order came. Interestingly, the steak tartare was found under the Cool Salad section, but when it arrived, it had no vegetables whatsoever; nevertheless, the mini-sized Steak Tartare was surprisingly good: fresh raw beef with just about right seasoning, topped with raw egg yolk. Next came the Burger, which was a small, sliced brioche with Foie Gras tucked in between, which reminded me of the burger at l'Atelier de Joel Robuchon, and this, too, was delicious. While waiting for the risotto and pasta, another wait staff came to show us big brioche still inside the baking pan. She asked if we would like one or two brioche, and we said just one, cut in two. My companion and I looked at each other and asked if that was complimentary or that we had to pay for it. Time would tell. Meanwhile, we asked for two glasses of plain iced tea, no lemon this time.

Both risotto and pasta arrived, and they were fine. Both of them were cooked al dente; mine came as spaghetti with cabbage, and a side dish of anchovy paste. There was some broth at the bottom of my plate, which really should not be there at all as it diluted the anchovy paste that I put into the pasta.

Bottom line, the place has a Chef who knows what to do. We enjoyed the food and the friendly service, but there was some fine-tuning to do. For a long time now we had not seen "table charge," fee paid for "using the table or space, which was rather common back when we started living in Tokyo in 2004. Apparently, the fish tempura fell into that category. We certainly did not order them, but we got charged for them. There was no way around table charge; even if you do not eat the fish, you would still be charged for it. I think Tokyoites know and understand this. What surprised us was the iced tea: it cost ¥600 per glass (not the surprise yet), but because we asked for iced lemon tea, they actually charged us for each lemon slice (this was the surprise), at ¥50/slice. It was too ridiculous to be disputing this; and to think that that iced lemon tea was horrible!

Visionarium
フロストバド 1F
Hiroo 5-10-3
Shibuya-ku, Tokyo
Japan
+81 (03) 3473-3196

Mon-Sat: 11:30 - 26:00 (that's 2 AM)

Elements Restaurant

2008-07-09T06:39:00.020-07:00

[The restaurant ceased operation as of October 2010 or earlier; the review will remain here for nostalgic purposes.]

I am glad that I got to try yet another great restaurant before departing the city for good. This fortunate dining experience came courtesy of a wonderful friend of mine who had an exquisite taste in food and who had a very high expectation when it came to satisfying the palate. Tonight, on an unusually breezy Tokyo summer evening, we met for a farewell dinner.

Unless you know about the place, there is no way you can find this restaurant just by strolling by it because it is rather hidden from view. The place itself is not difficult to find, as an easy landmark would be the two wings of the famous Hotel Okura in Toranomon. It becomes even easier if you know where the Nobu Tokyo is, because you head to the same area, and as you face the Nobu entrance, walk away from it, away from the Hotel Okura direction, and you will see a pole with three direction markers: two of them should be "Toranomon Towers Residence" and the bottom one "Elements Restaurant." Just follow the sign, down one level to an open forum, and across you will see the Elements Bar. The entrance to the Elements Restaurant is opposite and diagonal to the entrance to the bar. The entrance is very unassuming. An automatic door opens up and leads you to a higher level through few steps of stairs. It then opens up to the dining hall.

Steps leading to the dining hall

The Dining Hall

Counter Seats

Window Seats

(All pictures of the restaurant are lifted from their official website. Food pictures courtesy of Bloompy.com).

Tonight was a quiet night, and the clear weather enhanced the beauty of the adjoining garden. We were presented with a small sheet of paper with the Prix Fixe Menu,

although the price was nowhere to be seen. The only thing we had to choose was the type of meat we would like. Both my host and the wait staff highly recommend the lean Tankaku Beef from Iwate Prefecture. Meanwhile, my partner wanted to try the beef offering of the day.

The attentive wait staff, upon realizing that my partner and I could not decide who would order which, did the most sensible thing and gave each of us a taste of both: when the beef portion of the course came, we each had the lean Tankaku Beef and a Lamb Chop, and each meat came with its own sauce. Now that's what I would deem a great service. Normally, my partner and I could have just serve each other what we ordered, but the waiter made it easier by giving each of us both of the meats.

***

Le Menu: The Woodfire French Course

Amuse Gueule (Amuse Bouche) in the form of Aji (Horse Mackerel) with radish and onion.

Hors d'oeuvre: Huitre Roche Cru en Gelee de Vinegre et Iwanori.
This was a personal favorite of mine, the freshness of the oysters enhanced by the refreshing gelee.

Foie Gras Poele Sauce Plum
The generous serving of the rich Foie Gras lay on slices of Japanese potato (which appeared like beets but were actually potato).

Poisson: Grillee d'Oreille de Mer Sauce Beurre Blanc aux Herbes

Lavande Granite
To wash the palate between the fish course and the meat course. The fresh lavender aroma really cleansed the palate.

Viande: Choix de Viande Special du Jour: Lean Tankaku Beef from Iwaizumi, Iwate Prefecture.
The beef was cooked rare as I had requested, and it came out perfectly: the color, the texture, and the taste! The waiter's attentiveness led to an additional type of meat on our plate: the Lamb Chop that did not disappoint. Each came with its own sauce.

Shime-Soba: Soba avec Canard
The soba swam in a vinegary broth with a touch of wasabi and topped with three mini slices of duck. This was very refreshing, and the dab of wasabi added a sting to the palate.

Dessert: Cibust de Mangue et Roti de Mangue
The richness of the Mango Mousse was balanced by the tartness of the Blood Orange Sorbet.

***

Elements
Toranomon Towers Residence 1F
4-1-34 Toranomon, Minato-ku
Tokyo 105-0001, Japan
(03) 5733-0222

M-F:
Lunch: 11:30-15:00
Dinner: 18:00-23:00

Saturdays:
Dinner: 17:00-22:00

Map to Elements Restaurant

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"Nobu (Tokyo) Presents"

2008-07-07T05:45:00.020-07:00

Tokyo's "Nobu Presents" One Night Collaboration Dinner between Nobu's own Kenichiro Togo and Chef Shohei Shimono from Le Jeu de l'Assiette on July 7, 2008. Nobu himself was present, although he was not in his usual uniform of the Chef's jacket, the colorful and patterned pants, plus his sneakers; instead, he was donning a suit and made his way through all the guests. (Pictured here, Chef Shimono and Nobu). Needless to say,
the dining room was packed with Nobu legion of loyal diners.

While any night would find Nobu Tokyo always full, tonight was slightly different in that there was electricity in the air. As Togo-san and Shimono-san, and then Nobu himself and his daughter Junko Matsuhisa made their way to some tables, there were a lot of smiles and laughters, as well as effusive praises and compliments.

Kenichiro Togo, born in 1964 in Saga Prefecture, joined Nobu New York in 1994 after a stint at the Hatsuhanazushi, also in New York. He then transferred to Nobu London, during which year Nobu received a Michelin star. In 1998, he returned to Japan as Executive Chef to the new Nobu Tokyo (in the old location at Aoyama). At any night he can be found at the right corner of the sushi counter, his eagle eyes always surveying the entire dining hall in front of him, in addition to keeping watch of his staff next to and behind him.

Shohei Shimono, born in 1973 in Yamaguchi Prefecture, went to France and gained three years of experience under the famous Troisgros and Taillevent. At the latter, he was given a position of the Meat Chef, where he built his highly recognized base for the meat dishes. Upon his return to Japan, he opened his own restaurant in Tokyo's Daikanyama area, Le Jeu de l'Assiette (a play on the plates), which was awarded a Michelin star in 2008.

***

The menu (the description and any comments follow the pictures):

Assorted appetizers of Vichyssoise Blanc Manger with Summer Truffle, Foie Gras Wrapped in Rabbit with a hint of Yuzu, Strawberry and Tomato marinated in Vino Santo Vinegar.
The rabbit-wrapped foie gras eaten together with the accompanying slices of peach provided an opposing texture and taste of heaviness and lightness, coarse and refined, resulting in a wonderful experience.

Uni, Ikura, and Abalone Cold Kelp Soup Cocktail Style.
This is one cocktail I shall never be allergic to. A gradation of texture in the form of abalone, ikura, and uni swimming inside salty cold soup.

Ice Plant Salad with Live Kuruma Shrimp and Ika, with White Miso dressing.
OMG! I recently discovered ice plant salad few dinners ago here at Nobu, and had enjoyed it immensely ever since, but tonight's ice plant salad was greatly enhanced by the presence of the well presented and well tasting squid and the kuruma shrimp. I have had kuruma shrimp before, in the form of tempura, but the way the kuruma shrimp was prepared tonight really brought out its fresh quality.

Sweetfish Fritter with Warm Ratatouille Consomme.

Roasted Madame Burgaud Challandais Duck with White and Red Sauce.
I have asked many places that serve duck to cook it to certain rareness to avoid losing the taste of the duck. While some places have succeeded to differing degrees, I have to say that tonight, without even asking for it, I was served a duck that was cooked just right, with the meat still red, the skin very crispy and seasoned to complement the meat. The heaviness of the duck was balanced with tiny mounds of grated onion and slices of beets nearby.

Watermelon Granita.

Chef's Select Sushi and Soup.

Fresh Musk Melon Soup and Coconut Cream with a touch of Estragon.
From the surface, it looks just like a soup with tiny chunks of melon, but upon the first scoop, it reveals itself as a melange of soft jelly, smooth cream of coconut, and a subtle hint of estragon immersed in refreshing melon soup with three very tiny balls of melon. It truly was a perfect finish to a great collaboration dinner.

(All pictures are taken from the Le Jeu de l'Assiette site as my own snapshots did not turn out well)

***

Chef Shimono and the restaurant's own website contains Blog from this particular night. Although only in Japanese, it is accompanied by snapshots of all the food mentioned in the menu. I have taken my shots of my own meal as well, but in the excitement of it all, I had forgotten to take the first two entries... Click HERE to read the blog and/or view the snapshots from the Chef's site.

Naturally, I hope to visit Le Jeu de l'Assiette before my departure from my beloved, adopted city of Tokyo; and when I do, I shall make sure to write about the experience.

Nobu Tokyo
Toranomon Towers Office 1F
4-1-28 Toranomon
Minato-ku, Tokyo 105-0001
Japan
+81 (03) 5733-0070

Map to Nobu Tokyo

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Forty Five at the Ritz Carlton Hotel (Tokyo)

2007-04-14T00:33:00.000-07:00

Four out of the five dining experiences at the new Ritz Carlton Hotel in MidTown Roppongi are located at the 45th floor of the MidTown Tower (the lone one, the Ritz Carlton Café and Deli, is located at the ground floor near the alternative entrance to the hotel and close by the main portal to the shopping complex); one of these dining places is "45" (Forty Five), located adjacent to the Lobby Lounge and Bar.

Last night (Friday night, April 13, 2007) at a glance from the Lounge area, the restaurant looked elegant with dim lighting and darkened interior. On a gorgeous sunny day like
today, light pierced through the windows and brightened the interior; and the pastel aquamarine color of the waiters' vests and jackets further conveyed the Spring feeling.

At first I thought this restaurant would be on par with the Park Hyatt Tokyo's New York Grill, but during lunch, I realized that I was mistaken. "45" is more like a hotel's coffee shop, located at the same level of the lobby and very close to the check-in counter. The lack of dress code further confirmed my suspicion: people in flip-flops (and not the classy ones, but really, are there such flip-flops?), people in shorts and T-shirts.

Taking into account that this establishment had been in business only for two weeks, one must approach this review with that in mind. At the time of this writing, there were three levels of courses called the Earth, Wind, and Fire (not the pop band and certainly no one in 70s space suits), in addition to the limited à la carte items.

We each picked one course: my companion had Wind, which included a ceviche placed in a plate instead of the usual ice-cream glass; purée of potato leek soup; silvercod fish, and dessert (chocolate mousse, not the usual kind). My Earth had Organic greens with sesame soy dressing (it tasted more like yuzu or lemon dressing), the same soup, risotto (the description included langoustine and prawn, but in addition to those, I found three pieces of chicken breast that I did not remember mentioned in the menu; plus, the risotto had way too much cheese in it), trio sorbet (or ice cream, if I so chose), and a drink (a delicious cherry-flavored iced tea). What was memorable was in fact the dinner roll, which came in three flavors: a plain one, one with oregano-basil (oregano for sure, but I forgot the other herb), and another flavored one whose herbs' name escaped my mind at the moment.

Service was just all right, with many available waiters but hardly any when you need one. One person who seemed to be one of the two manager's assistants was helping the wait staff by clearing my soup plate. Unbeknownst to me, my napkin had fallen to the ground; he noticed it and informed me that he would bring a new one, although he himself never picked up the napkin. Apparently, the napkin was never replaced; he had forgotten to bring me a new one. I let the napkin stay where it was to see how others would react. When another wait staff (who was the sommelier) came to bring our main entrée, I saw him notice my napkin, which he carefully avoided, but guess what? He neither picked it up nor brought me a new one. Subsequently, two more waiters who passed our table spotted the napkin (I watched them), but no one bothered to do anything. Finally I flagged someone (the sommelier) and asked him to bring me a new one.

It also took some time for anyone to clear the table between items, and certainly took a long time for the main entrée to arrive. When my companion ordered coffee to accompany his dessert, the coffee never made it (and no waiter when you need one!). Finally we called our main waiter and asked for the bill. He was surprised and apologetic that the coffee never made it to our table. After he took my credit card, the coffee came, but we politely informed the other waiter that it was too late.

There was a group of eight people who had waited to be seated for a long time and were complaining that no one had rushed to seat them. There was indeed a space for them; someone had gathered three tables to accommodate them, but then no one bothered to tell the hostess that the table was ready.

When the restaurants down below at MidTown Roppongi have lines waiting for them, it is indeed convenient to go up to the 45th floor to eat at 45 (hence, the name). On a sunny day like today, it is perhaps nice to eat there with a clear view of Tokyo; but I would not yet make a special trip just to eat there for the food or for the service. The hotel's Press Release stated the restaurant to have a " . . . sophisticated ambience . . . " and “Forty Five, where Asian and French inspired cuisine is on the menu, the dining experience will be as memorable as the setting."

Perhaps in time they will improve, but New York Grill they certainly are not . . . yet or they shall never be.

Forty Five
Ritz Carlton Hotel Tokyo
Tokyo Midtown
9-7-1, Akasaka
Minato-ku, Tokyo 107-6245
Japan

Tel: +81-3-3423-8000
Fax: +81-3-3423-8001

Breakfast: 6:30am - 11:00am
Lunch: 11:30am - 2:30pm
Light Bites: 2:30pm - 5:30pm
Dinner: 5:30pm - 10:00pm

Google Map: Forty Five at Ritz Carlton Hotel Tokyo

Zetton (Hiroo, Tokyo)

2007-04-10T21:52:00.000-07:00

The unassuming outward appearance of Zetton betrays the coziness of its interior and the deliciousness of its offerings. Located near the corner of Komazawa-dori and Meiji-dori in Hiroo, this venue by a Nagoya-based restaurant design group (which operates some 20+ restaurants and a couple of bars in both Nagoya and Tokyo) is quite busy during lunch hours. While Nagoyan-cuisine must have had some outlets somewhere in the city, apparently Zetton seems to popularize this cuisine even more by opening this restaurant back in 2001 (the first Zetton restaurant opened in 1995 in Nagoya).

There is al-fresco dining (two tables plus a plastic-covered love seat); there is even a pole to tie your dog's leash. (I forgot to ask if dogs were welcome at the al-fresco table.) Upon entering the indoor dining, to your left is a sunken area with four tables for two. To your right, another sunken area with two tables for up to four people, above which is
a mezzanine with a low-rise table for Japanese style sitting. Walking further you will find a bar/counter area with seatings and another table across the bar for dining.

Menu includes different variations of Ishiyaki (stonebowl) rice: one with tuna and garlic soy sauce; one with pork and apple; and another with minced chicken, leaf mustard, and egg. Then there is the specially made grilled eel with bitter soy sauce on rice in the hot stonebowl, accompanied by condiments of green onion, seaweed, and wasabi, plus hot tea to pour onto the leftover rice at the end. Price range: ¥550-¥1360. There is a kabab offering (the reportedly wildly popular Misokushikatsu, or misokatsu on a stick, which is truly delicious) at ¥140/stick.

Drinks include Japanese, Korean, and Chinese Teas, Coffee & Tea, soft drinks and alcohols, ranging from ¥400-¥840.

Desserts that we had ordered: Almond jelly with fruits and Yuzu sauce (¥500) and Jasmine Tea pudding (¥480), both of which were yummilicious.

Lunch set menu offering consists of three items: A (the ishiyaki bowl), B (the noodle dish), and C (specially made). All came with self-serve miso-soup, tea and coffee (hot and cold, including gum syrup and cream), and salad. Each day the preparation for all the sets changes, but the theme remains the same: A is ishiyaki-type, B is noodle-type, etc.

Did I mention that every one of the staff members are kind, helpful, and wonderful? Japanese servers are known for their politeness and service, but Zetton's servers are slightly different from the others.

There is no separate smoking/non-smoking area. Cash and credit-cards accepted.

[Updated: April 23, 2007]:
Here are two pictures from my latest visit: one is of the delicious Misokushikatsu, or miso-sauce laden slim tonkatsu on a stick, at ¥140/stick (above left). It is dangerously addictive, and the other is of the Beef Stew in Miso Sauce (down below). The beef is stewed just right, firm on the plate and on the fork or chopstick, but breaks down easily in your mouth. Yummilicious! (Oh, yes, the bowl to the back and right of the beef is the Ishiyaki rice with Pork and Apple.)

Zetton
1F SPC Japan Bldg.
1-1-33 Hiroo
Shibuya-ku, Tokyo 150-0012
Japan
Tel: (03) 5774-1917
Fax: (03) 5774-1916

Hours: 11:30 - 27:00 (3 AM)

Google Map: Zetton

Pourcel Café & Bistro (Hiroo, Tokyo)

2007-04-10T07:13:00.001-07:00

The former Café des Pres On Gaien-nishi-dori at the mouth of the Hiroo Garden Hills complex closed at the end 2006. The café, owned by the Francophile Hiramatsu group, reopens today, April 10, 2007, under a new name (Pourcel), a sleek decor (yawn . . . ), and black-uniformed staff members (following l'atelier de Joël Robuchon?). Gone is the pseudo-feeling of sitting in a French café (the old Café des Pres employed the use of chairs normally used in Parisian cafés, the two-toned woven rattan-resembling plastic chairs).

Instead of one venue, you now find two: a café on the ground floor and a bistro in the lower level (basement level). The strip of tables and chairs that normally occupy the
French windows along the Gaien-nishi-dori are now gone, leaving a barren space in its wake and an impression of an awkward space with which the proprietors do not know what to do. In what used to be a spiral staircase leading to the lower level, it is now a rectangular well of steps, crowned not with a usual chandelier but instead with a "chandelier of hanging slim tree trunks."

We came to dinner and had to decide which venue we would like to try. We went to inspect the bistro down under (clever use of a floor-to-ceiling mirror to give the illusion of a vast space), as well as looked at both menus; we decided first to try the café fare, sitting on the rez-de-chaussée (street level), partially to enjoy the company of three former staff members of the old Café des Pres who were re-employed by the Hiramatsu group.

The Café menu shrank considerably: in a tripartite A4-size menu, the food only occupy the left third; the drinks (alcohol and soft drinks) on the right two-third plus two-third of the other side. At opening, it offered two soups, four salads, two omelettes, three sandwiches, three plates offering (cheese, cold cuts, etc.), and five desserts. Price ranges from ¥400-¥2500, with drinks from ¥600-¥9000.

Our orders & verdicts:
Gazpacho de tomate (very good), Salade César (with actual tiny chunks of anchovies and slightly different-tasting caesar dressings), Sandwich parisien (ham and cheese on a soft-edged baguette, divided into four cuts, accompanied by four tiny ramekins of mayonaisse, ketchup, black olives, and cornichons; and French fries in the middle of the plate); Hamburger (here called the Brioche et boeuf grillé facon Burger, pommes Frites), which was just all right.

It did not take long for us to wonder why the Hiramatsu group had closed the Café des Pres and reopened as this more expensive Pourcel: because this is Tokyo, and they could and would get more profit, and if they could keep the customers satisfied, it would stay open for some time.

(We will insert the review of the Bistro once we return and sample the fare there. Return in the near future for the review.)

NEWS FLASH: HAPPILY I am posting that in 2008 Pourcel has closed to make way for the old CAFÉ des PRÈS (although some of the old cafe's offerings are not back on the menu; but the place has reverted to the casual cafe it used to be) Forget this review, but follow the info and direction at the bottom to get to Café des Près.

Pourcel Café & Bistro
5-1-27 Minami-Azabu
Minato-ku, Tokyo
Japan
Tel: (03) 3448-0039

Café hours: 10:30 - 24:00 (L.O. 23:00)
Bistro lunch: 11:30 - 14:00 (L.O.)
Bistro dinner: 18:00 - 22:00 (L.O.)

Google Map: Pourcel

buzz at Alila Jakarta (Indonesia)

2007-03-15T05:25:00.000-07:00

Buzz is Alila Jakarta's restaurant cum coffee shop located at the lobby area. Service was good, but food took way too long to arrive. Even our drinks took some time to come out: we actually had to summon the waiters to remind him about the drinks. When the fruit juice finally came, it was lukewarm and watered down. I had to send it back to have it re-done.

The Nasi Goreng, a typical Indonesian hotels' staple and perhaps the best-known Indonesian food known to all foreigners, was not good at all. How can an
Indonesian hotel mess up one of the basic Indonesian cuisines? The Thai Papaya Salad was not up to par: the dressing did not have enough zing: not sweet, sour, and not spicy enough. Our last hope was the Sticky Rice with Mango dessert: another disappointment: the sticky rice did not pack enough "oomph" and felt thin; the mango came in the shape of two slivers of charred mango. The waiter explained it took a while to prepare because they had to char the two tiny slivers of mango. Thank goodness the waiters were friendly: keep the servers, fire the Chef!

buzz at Alila Jakarta
Jalan Pecenongan Kav 7-17
Jakarta 10120
Indonesia
Tel: +62 21 231 6008
Fax: +62 21 231 6007

Chatterbox (Singapore)

2006-11-25T08:52:00.000-08:00

Three people mentioned and recommended this place shortly before my trip to Singapore this month; I mean, I have been to Singapore many times, this the second for the year, but no one has ever mentioned about this restaurant. Apparently the place has been in existence since 1971, and the current residence is at the Meritus Mandarin on the famous Orchard Road in Singapore.

Chatterbox. That's the one I am talking about, and the place is apparently well known for its Hainanese Chicken Rice.

Honestly, it is much ado about nothing. For all the glories trumpeted by the aforementioned fans, the signature dish did not differ too much from anywhere
you could find it elsewhere in the city. One thing for sure: foreigners who wish not to rub elbows with the locals, eating in the heat and humidity of Singapore, then this place is their place: within a reputable hotel, in an air-conditioned and clean space with the color red so imposing that if it does not whet one's appetite, then nothing else might not. This probably is the appeal of the place: a traditional dish that can be eaten in a more respectable ambient.

Their claim to fame is their secret ingredients for the three condiments that come with the Hainanese Chicken Rice: the soy sauce, the ginger, and the chilli sauce. True, the soy sauce is a bit thicker and slightly sweeter, and the ginger has a slight green tint to it, but there is nothing special about the chilli sauce.

Chatterbox at the Meritus Mandarin Hotel
333 Orchard Rd
Singapore 238867

Tel: +65 6831 6288 and +65 6737-4411

Ricos Kitchen (Ebisu | Tokyo)

2006-11-10T21:24:00.000-08:00

The first time a friend took me here during a sunny weekend and without a reservation, we were turned away; it was chock full and there was a wait line. Because of that, I made a reservation last night to guarantee a table for a Saturday brunch, at the earliest time, 11:30, when they just opened. By chance, after a wonderfully sunny week, I awoke to a grey and rainy Saturday. I figured that even without a reservation, it would be easy to get in because the weather was crummy.

Ricos is a small restaurant, located not too far from the Ebisu Garden Place and the Tokyo Westin. When my friend told me that it was a good brunch place, I
envisioned the standard brunch fare of western fares like egg dishes, crêpes, and pancakes, but to my surprise, Ricos serves a more involved menu of fusion food (Japanese and Western), featuring mostly Japanese ingredients that are spelled out in the menu. The Starters choices include, among others: Kagoshima Black-Hair Beef Carpaccio with Parmesan Cheese, Rucola, and Fresh Lemon; and Zuwai Crab, Chinese Cabbage, and Seaweed Risotto Kyoto Black Pepper. In the Entrée section: Guinea Fowl from the Ishiguro Farm, Hyuga Chicken in Shichimi Pepper Cream Sauce, and Grilled Echigo-Pork Loin in Caper, Tomato and Brown Butter Sauce.

A tiny little block of quiche was introduced after drinks were served and brunch ordered. When that passed, bread and butter came up, and not too long thereafter, my order. I had the Catch of the Day Carpaccio Salad in Yuzu Flavored Ohba and Shallot Vinaigrette for starter, and the Today's Special Wagyu Rib-Roast with Tapenade sauce on top for the entrée. Both of them were good, although nothing "jumped out" of the plates. Wagyu beef, when done correctly, speaks for itself. I am glad that the Tapenade sauce was subtle enough not to overwhelm the greatness of the beef, which I had it prepared rare.

My companion had the Sautéed Hokkaido-Scallop and Squid Bouillabaisse Soup as an appetizer and the Pan-Fried Catch of the Day with Tsubu-Shellfish and Scallop Cake in Fish Stock Soup. The waiter was surprised that my companion ordered two soup dishes, one after another, but I saw nothing wrong with that, especially when both of them had great stocks. They were the kinds of soup that really hit the spot in a cold and rainy day.

Dessert came with the set menu in the form of yoghurt sherbet on top of (what I heard to be) puréed Kabocha Manju, accompanied by tea or coffee.

For a non-smoker like I am, Ricos is great because the dining area is completely non-smoking. Smoking is only allowed at the counter. There is also a small room that contains only 2 tables with chairs and window-seats. For a small gathering of at least 6+ friends, this room would be a nice, private dining area.

As of this writing, the brunch set menu is offered for ¥2940, complete with quiche, bread, starter, entrée, desserts and coffee/tea. Omakase (Chef's Suggestion) came at ¥4500, which includes Amuse (teaser), 2 appetizers, pasta, main dish, bread, desserts, and coffee/tea.

Ricos Kitchen
4-23-7 Ebisu 2F
Shibuya-ku, Tokyo
T: (03) 5791-4649

Lunch: 11:30-14:30 (L.O.)
Dinner: 18:00-22:00 (L.O.)

Closed on Sundays

Google Map: Ricos Kitchen

There is another location, called Ricos Azabu, but I have not been there yet; nevertheless, here is the address:
RICOS Azabu
1-20-3 Higashi-Azabu
Minato-ku, Tokyo
T: (03) 3588-8777

Lunch: 11:30-14:30 (L.O.)
Dinner: 18:00-22:00 (L.O.)

Closed on Sundays

Acquavino (Hiroo | Tokyo)

2006-11-10T06:48:00.000-08:00

Located around the corner, near the beginning of the one-way street "Hiroo shotengai," a small area with stores ranging from a Pop & Mom to a garrish neon-lit Pachinko parlor, is an Italian restaurant called Acquavino. The restaurant, located on the ground floor of a building called East West, where its sister restaurant Acquapazza occupies the second floor.

Bloompy & Co. went to have a try at dinner. Food was delicious, but the service was way below par, at least for that evening. We ordered Caesar Salad, Bagna Cauda for the appetizers, and then fish for my companion, and pasta for me. I specifically said that the pasta would be for me, and the fish would be for my companion.

The food, although good, was not extraordinary. We started with the Caesar
Salad, which the server said was too big for one person, but it actually was not. Perhaps for a petite lady it would be too big, but certainly not for us. After the salad was done, the pasta came out. It was odd because the pasta was my entrée. After a short wait and the bagna cauda did not show up, I started eating the pasta, and out of good manners, offered some to my companion, which he politely declined. Then the bagna cauda came out; we started nibbling on that one. I held off my pasta so that my companion would not eat his entrée alone.

During this time, we saw two delivery trucks stopped in front of the restaurant, and drivers taking out supplies and running toward the restaurant. I teased my dinner companion, saying that probably his fish was one of the things being delivered. Well, it very well might have been. We waited for quite a long time, past 30 minutes for the fish. The sommelier, a young girl, came out and apologized for the delay. Meanwhile, I apolized to my companion and started to finish off my pasta that had gone cold. After about 50 minutes since we ordered, my companion stood up to approach the staff, but then the fish came. It looked dry but it was actually moist inside. The dish certainly did not look like it took 50+ minutes to cook, so what was the problem? Did they forget, or was that truck really delivering an ingredient important to the dish, like the fish itself? We never inquired, so we never found out . . .

When we approached the counter to pay, funny thing happened: the two waiters started to panic, but why? We just stood there and watched as they stumbled at whatever they were doing, one of which was when the one waiter was handing out a mini tray with bill and change, the other dropped it on the floor. He was going to pick it up, then changed his mind and faced us, but then he got bothered with the money on the floor, so he picked it up. Meanwhile, the other guy was starting to pick it up, too, and both of their heads bumped into each other. Well, the food may be good, the service was bad for the night, but at least we got free entertainment. I hope to return and to do a better review of the place.

Acquavino
East West, 1 F
5-17-10 Hiroo
Shibuya-ku, Tokyo 150-0012

Tel: (03) 5447-5503

Google Map: Acquavino

or

Click here for MAP.

Melt at the Mandarin Oriental (Singapore)

2006-03-29T04:28:00.000-08:00

The (Mandarin) Oriental at the Marina recently reopened after a few months of renovation. I squeezed in a last day visit to the hotel and ate at the coffee shop, called Melt. The place offered practically every popular food from different ethnicities: Nasi Goreng (Indonesia); Tom Yum Khoong (Thailand); Hainanese Chicken Rice (Singapore); Hamburger (America) and Sushi/Sashimi (Japan). A group of friends from different cultures need not worry about not finding what they like in the menu. The place tries to please everyone.

I just ordered the Tom Yum Khoong (the mildest sort was still very spicy) and the Hainanese Chicken Rice, both having big servings. The Tom Yum Khoong was
actually meant for a full entrée, although they will accommodate your request of making it an appetizer-sized portion. The Hainanese Chicken Rice was how it was supposed to be. Despite being served in such a hotel, this fare did not suffer from any glamorous make-over; thank goodness.

We sat in the first part of the restaurant, partitioned by a decorative and porous wooden wall, through which we could see the second part of the place, which in turn overlooked a garden. In the second room, there were two long tables that I interpreted to be communal tables (unless they were preparing for a major tour group dinner or something like that). One end of the room had smaller sized tables for four. The other end of the room was used for buffet area. There was another area behind the desserts bar in the first area of the room, but I did not get to explore the room. The color red predominated the restaurant, accented by the beech-wood-like furniture that looked and felt rather cheap, unfortunately.

Service was good, and a waiter by the name Ganeson was particularly very attentive. Instead of asking general questions, such as, "How is everything?", he was more specific ("Is the Tom Yum Khoong too spicy?") and seemed very patient in responding to every diner's questions. I saw him serving several tables and chatting with customers about the restaurant, the food, and the hotel. Small gestures like those added to the enjoyment of the dining experience.

Perhaps the next time I am in the area, I will come when they serve the buffet, so that I can compare their fares to other hotels', such as the Grand Hyatt Singapore's Straits Kitchen.

Melt: The World Café
at the Mandarin Oriental, Singapore
5 Raffles Avenue
Marina Square, Singapore 039797
Tel: +65 633-8006

Straits Kitchen at the Grand Hyatt (Singapore)

2006-03-26T07:27:00.000-08:00

By the time I checked into the Grand Hyatt Singapore, the hotel's coffee shop had gone through a renovation and re-opened as the current Straits Kitchen. Not having been to Singapore and/or stayed at this hotel for more than a decade, I had no recollection of how the coffee shop used to be, but the renovated version sure looked alive.

There are many stations for both western fare and different ethnic food, but most of the taste was mediocre at best. The exception goes for the South Asian
counter that was tucked in a corner so remote that I had missed it on the first morning. The Roti Prata, Naan and Dal were freshly made; I should know, because I saw them make 'em. The condiments that went with these breads were a treat!

One of my complaints was that my friend and I kept getting hassled at having to sign the bills about 30 minutes before the end of the breakfast period. I would not mind if they lay the bill to sign on the table and just let us be. We would sign it when we were ready. Instead, the staff kept coming around to check and to ask us to sign it right away. Keep it there until I am ready to sign! It made me miss the Amanresorts, whose policy was for the guests not to have to sign anything during the stay. That way it makes you feel like you are at home: eat and then leave. They know who you are; but alas, I am comparing apples and oranges.

The Straits Kitchen at the Grand Hyatt Singapore
10 Scotts Road
Singapore 228211
Tel: +65 6732 1234

M-Su: 06:30-24:00

Mu Hung (Minami-Azabu | Tokyo)

2005-12-28T05:55:00.000-08:00

[CLOSED as of February 28, 2007; Review kept here for nostalgic reasons; there is another branch at Nishi-Ogikubo, but I have not yet tried that location.]

When the "Achar" (pickled vegetables) we ordered as appetizer tasted very much like how Singaporean/Malayisan/Indonesian achar (or "acar") should be, I knew that either the owner and/or the cook must have come from that region. And with that, I found a new eatery that served delicious and authentic Singapore and Malaysian food. On this first visit,
my partner and I tried three main entrées and one dessert: the Hainanese Chicken Rice (steamed chicken), the Nasi Goreng (fried rice), Roti Prata with Malay Chicken Curry dip, and the Pulot Hitam.

Out of all those, only the Nasi Goreng did not taste as great as it could be. The Hainanese Chicken was perfectly steamed and lain on ginger scented rice with three accompanying spices: soy sauce, sambal (chilli sauce), and finely minced ginger. The Roti Prata had a generous serving of two medium sized flat bread and two accompanying ramekins: one filled with the Malay Chicken Curry, and the other, with more Achar (the Nasi Goreng was also accompanied by Achar, so avoid ordering Achar as your appetizer if you are going to order the Nasi Goreng and/or the Malay Chicken Curry Roti Prata).

The dessert, Pulot Hitam, was also something that was available in Indonesia, but the restaurant's version was bland (it was supposed to be very sweet; or at least that is the Indonesian version). In other Singaporean/Malaysian eateries I had been (outside of Japan), the Pulot Hitam had always been sweeter than this.

Service was swift and efficient, and the wait staff were all very friendly and helpful. We learned from one of them that the cook was Malaysian. That explained why the food was authentic.

And if you are looking for a non-smoking restaurant, this one is for you. On the front door hanged the universal sign of no-smoking. There was outdoor seating: I saw two tables outside, but I was not sure if smoking was permitted outside. You may inquire within.

[Updated Review: April 16, 2006]
Tonight would be the third time that we ate here, and we are still very satisfied. The restaurant has finally come up with a full-fledged English menu. I talked to the owner, a Japanese lady by the name Shiozaki Yoshino, and met the cook who came from Malaysia, Lim. The latter offered to cook entrées not listed in the menu, as long as I would inform him ahead of the time; he mentioned dishes like the Beef Rendang, Asam Ikan, and Penang Laksa. I immediately thought of Mie Siam, Asam Udang and Sambal Ladyfinger! How very generous of him to offer.

[Updated Review: November 2, 2006]
Only a week ago I still chatted with Lim, but tonight Bloompy found out that Lim no longer worked there. The current chef is Japanese. I only hope that Lim was not booted out after he had shared all his knowledge and skills with the current chef and cook. I also hope that the taste remains faithful to the traditional Singaporean/Malaysian flavor; otherwise, I will chalk this up to the death of another great Singaporean/Malaysian restaurant. I will update this review as soon as I eat there again.

Bloompy remains anonymous and does not do a quid-pro-quo review. Bloompy maintains an independent and anonymous review.

[Updated Review: April 5, 2007]
Well, now I can really chalk this up to the death of a great Singaporean/Malaysian restaurant. As of February 28, 2007, Mu Hung had closed! Aaaargh!

Mu Hung
5-2-39 Minami Azabu, 1st Floor
Tokyo 106-0047
Japan

Tel: +81-3-5789-0177
Fax: +81-3-5789-0178

Lunch: 11:00-15:00
Dinner: 17:00 - 23:00 (Last Order: 22:30)
Closed Tuesdays

Bun Ta (Ho Chi Minh City/Saigon)

2005-11-20T04:51:00.000-08:00

A lot of good Bun and Pho dishes could be found in Saigon in hole-in-the-wall places. The oft mentioned Pho-24, for example, is a chain restaurant serving the ubiquitous Vietnamese noodle dish. It was therefore a surprise that when a friend recommended Bun Ta, we arrived at a place beyond our expectation. It certainly was not a hole-in-the-wall eatery; instead, it looked like a house that had been converted to a restaurant. At the dark of the night, the place looked light because of its white interior paint. My partner and I were seated at the front patio, directly facing the busy traffic. At first I objected to it, thinking that the fume from the cars and bikes would be horrible a companion for dinner, but surprisingly, despite its proximity to the busy road, I could not smell anything except for the food served in the restaurant.

I asked what the specialty was, and a wait staff recommended a dish with the restaurant's namesake "Bun Ta," which was explained to be a tri-colored cool
vermicelli, mixed with meat and vegetables. I ordered that, along with steamed escargots with lemongrass and fish sauce. My partner ordered bun with Tiger Prawn and vegetables. I thanked the wait staff for an excellent recommendation as I enjoyed the Bun Ta very much. (At night, it was difficult to distinguish the difference in color, but during a subsequent lunch-time visit, I could see that there were white, very light green, and another color in between those two!)

The three colored bun were divided into three clusters, bordered by three chunks of tofu cakes, topped with shredded meat and what looked and tasted like slightly sweet tomato-based sauce. The portion looked big but was actually light. I liked it so much that I had to order a second one.

The steamed lemongrass escargots took a bit time to get used to: not your usual French escargots baked in butter and basil. These ones were steamed along with lemongrass and came with a bowl of fish sauce. The fish sauce was a great aid in spicing the otherwise-bland escargots. My partner's main dish came with two big prawns, which no doubt were Tiger Prawns (and those prawns reminded us how big they were when the bill came later).

The manager, Nguyen Vy Le (in Vietnamese name, just like in Chinese and Japanese, the last name is said first, and the given name is the last one; in this case, he introduced himself as "Le"), came and greeted us, after having chatted with other clients. From him we learned that the restaurant had just opened; and because bun can be eaten at any time during the day, the restaurant opened for breakfast in the early morning all the way to past midnight. From their most informative website, one can learn how the restaurant came to be and glance through the menu. I told him that I had heard of Bun Cha (a kind of bun available almost in any bun places) but I have never heard of Bun Ta, the three-colored bun. He explained that the dish was created by the restaurant and was, therefore, unique.

The patio dining surrounded the indoor dining that was in the main building of the compound; the only adjoining building was the kitchen in the back. The place was very inviting: at daylight, lush greens juxtaposed nicely against the white exterior. At nighttime, the place felt very uncluttered and light. Each table was accompanied by a vertical fan, just in case any client felt choked by the heat (which was not a problem during our visit because the weather at the end of November was fine).

Bun Ta
136 Nam Ky Khoi Nghia St.
Ben Nghe W., District 01
Ho Chi Minh City (Saigon), Vietnam
Tel: +84-8-822-9913 / 822-9914
Fax: +84-8-822-9915

M-Su: 07:00-26:00 (02:00)

Penang Bistro (Jakarta, Indonesia)

2005-10-29T04:58:00.000-07:00

This is the third time I have gone and eaten at the Penang Bistro in Jakarta, and every single time I left the establishments with a satisfied palate and a happy stomach. I said "establishments" because I have been to two of their branches: one in Kebon Sirih, and another in Central Jakarta. This is one place where both the interior design is a feast to the eyes and the food is pleasing to the palate.

Penang Bistro
Jl. Kebon Sirih Raya No. 59
Tel: +21 (021) 3190-6000

Pondok Indah Plaza II Blk. B4/33.
Tel: +21 (021) 750-0548

Plaza de Espana
Crowne Plaza, 2nd Fl.,
Jl. Gatot Subroto
Tel: +21 (021) 526-8833

West Park Café (Akasaka-mitsuke | Tokyo)

2005-07-24T02:54:00.000-07:00

West Park Cafe (Akasaka-mitsuke, Tokyo, Japan)
Originally uploaded by bloompy.

In our early days in Tokyo, in our quest to find non-smoking restaurants and cafés, we found this West Park Café in the Akasaka-mitsuke district. Our first visit to this place aroused our suspicion that this place was foreign (non-Japanese) owned as we found out that:
1. The place was entirely non-smoking
2. The portions were big
3. Bottomless iced tea service

Although we did not move to Japan so that we could eat non-Japanese food, we did come here every now and then when we missed home. The Cafés had three locations: Shibuya (the original one within a tranquil residential neighborhood), Akasaka-mitsuke, and inside the Marunouchi-building in front of the Tokyo station.

The Chinese Chicken Salad half-order was so humongous that it was enough to feed two people (well, two health-conscious Californians). Such big serving applies to just about every item in the menu, including an order of French Fries. The pasta and pizza were good, and on hot days, the bottomless iced tea service was a heaven-sent. Sunday brunch offers rottiserie chicken set menu, very generous in its portion, too.

We have not gone to this place since the end of 2004, so when we returned in the summer of 2005, certain things had changed. The boring straight counter that stood in the bar area was now changed into a sexy curved counter that opened up space in the foyer.

The menu has changed slightly, and unfortunately, at least the pizza we ordered (Prosciutto and Rucola) was not as good as it used to be. Non of the toppings stuck to the pizza pie, and the pie itself was not well made. It wavered between a full-bodied pie and a thin crust, ending up with what looked like a thick-crusted pizza but turned airy and thin when we ate it.

One disappointing new feature we found was that the restaurant no longer was an entirely non-smoking place. Smokers will be delighted, indeed; as will the owner, perhaps, in welcoming more business from people who had been shunned in the past because of the regulation (the Marunouchi location has always been embracing both clientele).

Smoking section occupies the first half of the room that is closest to the French windows, which remains open during mild-weathered days. Unfortunately when the wind blows inward, non-smokers will be trapped in the back half of the restaurants with cigarette smoke...

Breakfast fare used to be good, as were most of the entrées, but we have not had much since they implemented the changes in menu and in the restaurant. We will again review the food as time passes on.

West Park Café Akasaka
Nagatacho 2-14-3
Akasaka Tokyu Plaza 2nd Fl.
Tokyo
Open 11:30am-10pm (LO) Daily
Tel: (03) 3580-9090.

Dragonfly (Jakarta, Indonesia)

2005-05-06T07:23:00.000-07:00

The first time I saw the interior of this restaurant from a magazine, I was excited because the design beckoned me to come closer, except that one can only see so much details in the page of a magazine. I promised myself that on the next trip to Jakarta, I would definitely drop in to taste the meal and soak in the ambience. Before that trip, however, per chance I was browsing through an interior design book at the Shinjuku Kinokuniya bookstore when, to my surprise, I saw the pictures of the Dragonfly restaurant. Upon closer examination, however, I realized that they were not of Dragonfly’s; instead, it was of a bar in Australia called the LOFT, which opened since July 2003 and was designed by Dale Jones Evans. The design concept was exactly the same: a spitting image of one another. Representative from the LOFT said that there was no connection between the two bars. The Dragonfly was designed by a Jakarta firm called “a2jdesign” (Ary Ade Julius, three partners design team of Bambang Ary Juwono, M. Ijus Julius Susanto, and A. Adelinah Chandrarahardja). Out of the three, Mr. Susanto was one who had worked for the Australia-based architectural firm Denton Corker Marshall. There lies the Australian connection. But so much about the design. Somehow I find it hard to believe that the Loft had copied Dragonfly, which can only mean that . . .

The food at the Dragonfly was mediocre at best. There was nothing that jumped out of the plate. We ordered plenty appetizers with which to start: The Dragonfly Baked Canadian Scallops with Thai Basil, Crunchy Golden Baby Squids (if anything, this one was good), and the Nude Green Papaya Salad (neither fresh nor biting as usually somtum or green papaya salads are). The main entrées included the Heavenly Caramelized New Zealand Oxtails with Chili Vinegar; Crispy Seabass in Passionfruit, Mango and Chili salsa; and Grilled Tiger Prawn on a Bed of Garlic Noodle. The names sound more exciting than the taste. If anything, the waiters annoyed us with their constant want to take away the one menu that we wanted to keep with us in the case we wanted to order more.

There are three rows of tables: on the one side, it was a long communal table, something that started to get trendy in New York a few years back. The middle aisle was more traditional: tables that seat 2-4 people. Then there was a low barrier before one could see another row of tables, hidden on the other side of it, at which I failed to have a peek. The back wall was decorated with what looked like undulating red petals, making the room appear sumptuous and conducive to whetting one’s appetite (good psychology!).

The adjoining lounge featured plenty of sofa seats and crisscrossing lean tables, with a floor to ceiling wooden panels with pierced and lit designs. Go to the website to get more details of the interior design.

Dragonfly
Graha BIP
Jalan Jendral Gatot Subroto 23
Jakarta, Indonesia
+62 (021) 520-6789

The restaurant has a sister called Blowfish, a Japanese restaurant, which I have not yet attended.

Com Pho (Shimokitazawa | Tokyo)

2005-04-24T00:24:00.000-07:00

The search for a perfect or a near perfect Pho in Tokyo is unfortunately not yet completed. Com Pho, located not too far from the Shimokitazawa station (the Keio-Inokashira line from Shibuya will take you there within two stops only -or one stop with the express line), offers a clean and modern interior with dark brown furniture in a long clean line of vision from the entrance to the back of the restaurant. About 2/3 of the way the space was broken by a see-through divider made of stained wood slats, which made me think that there was a smoking and non-smoking section, but I was mistaken.

The menu offers six entrées, three appetizer, desserts, and several drinks. Out of the six entrées, the last one was a combination of two of the previous entrées; I chose that one: Pho Ga and Vietnamese rice. My exposure to Vietnamese restaurants has always confronted me with a long list of entrées, appetizer, desserts, and drinks, but this place not only has limited entrée selection but also not the one that is the most representative of all Phos: the one with beef. Maybe this was just the lunch menu, and maybe they rotated the items. There might be some days that they would serve Pho Bo Vien, as one could clearly see in the website.

(Vietnamese, not unlike Japanese restaurateur, usually name their business according to what they serve or what they mainly feature. Japanese, for example, would focus on a tonkatsu or a curry; Japanese pasta or okonomiyaki; sushi and sashimi only and so on. Only in some restaurants can you find all kinds of Japanese food offered [this seems to be more common in California or outside of Japan, where the survival of the restaurant may hang on the restaurant serving many different types of food to satisfy the customers' different wants]. Thus, in California, a restaurant that has the name "Pho" in it will no doubt offers an endless list of Phos, and then it may offer other things, but the dominating feature will still be the variety of Pho.)

The key to a good Pho lies in the broth, but unfortunately, that was not to be found in my Pho. My partner ordered a full bowl, while my bowl was half of his because mine was a combo with the Vietnamese rice. Neither of our Pho Ga came with the traditional serving of basil leaves, fresh bean sprouts, and sliced green chili peppers, although it did come with a small slice of lemon and one slice of red chili pepper. The Vietnamese rice was good. The tiny slices of barbecued meat that came with it tasted like any BBQ meat I have ever had in other Vietnamese restaurants. I would not mind returning to Com Pho for this entrée, but not for the Pho.

Too bad we did not have the space in our tummy to try out the desserts, but perhaps I will do an updated review when I will finally get to order the dessert, if I return to this restaurant. There is actually two branches of the restaurant: one in Toranomon and another inside the Maru-biru in the Marunouchi district. For more information, go to their website (see the URL down below).

Com Pho
Vietnamese Canteen
2-13-4 Kitazawa
Setagaya-ku, Tokyo 155-0031, Japan
Tel & Fax: (03) 5481-0564

M-Su: 12:00-16:30 and 17:00-24:00
Closed on Tuesdays

(Accompanying photograph was taken from the Com Pho website)

Al Fresco Dining at the Hanezawa Garden

2005-04-14T22:58:00.000-07:00

The Last Shabu-Shabu
Originally uploaded by bloompy.

While my compatriots in the United States are frantically finishing their income tax reports and filings, I took a casual stroll today to a favorite, nearby complex of restaurants that was the Hanezawa Garden.

I recently realized that during the warmer weather of Spring, Summer and early Fall (from April until October), the outdoor dining at the Hanezawa Garden offered Korean BBQ, but once the colder breeze reached the city, the main and only attraction at this al-fresco dining became the shabu-shabu. Today becomes the last day to have a taste of that traditional winter fare, as tomorrow, the restaurant will be closed for a wedding. Next week, the Korean BBQ will once again reign as the sole performer at this part of the restaurant. The word shabu-shabu is a Japanese onomatopoeia for the sound that the meat makes as it is being moved through the water. It is the English equivalent of "swish-swish."

A small appetizers: a trio of mini bite-size fish, tiny slice of a rolled crepe and greens with miso, accompanied by a small bowl of fish in hot broth started the dining experience.

For the main course, there are only two choices in the shabu-shabu menu: pork or beef. Unlike other traditional shabu-shabu places that offer different grades of the beef, Hanezawa offers only one simple kind, but judging by the taste, it seems that the restaurant serves only the best. Oscar Wilde would have approved.

The vegetable plate was rather a pared down version of the same plate at other shabu-shabu places, but for just one person dining, it was enough for me. The presentation was rather lacking as compared to that of the complex's main dining room's.

Although I was provided with the means to clear the broth, it would have been nice to have that extra touch of service when someone from the restaurant would come by and clear it for you, as is the case at the Shabu Zen restaurant. Also, the udon at the end of the meal was presented for myself to mix with the broth instead of someone (again, at Shabu Zen) coming to prepare it for you at the table. It seems to me that there is more attention paid when one dines at the main dining hall.

Without asking, I can safely assume that the beef was domestic top premium grade. Sliced very thinly, the beef took just less than 3 seconds to become medium rare, and a full 7 seconds to reach well-done.

I am glad to have caught this menu before it goes into a seasonal hibernation. Until it wakes up again late next Fall, I can always review my pictures to remind me of how good a lunch it has been today.

(For another version of the trip to this restaurant, please consult http://bloompy.blogspot.com)

[UPDATED NEWS: December 20, 2005]
Sadly, the Hanezawa Garden has recently closed (December 17, 2005) due to aging facility. The architecture has been in existence since 1915. I have decided to keep this review here for sentimental reasons.

Plates (Hiroo | Tokyo)

2005-04-11T04:27:00.000-07:00

Kelly restaurant may be gone, but thank goodness the mural work stays. In its place now stands Plates, a pizza and grill restaurant. The ground floor still retains a bar-like atmosphere with original limited prints by David Lance Goynes, the Berkeley graphic designer responsible for illustrating the Chez Panise and Alice Water's recipe books.

On the first try, on February 20, 2005, a brunch fare on a Sunday presents us with a menu with four options: plates A, B, C, or D, which consists of either a sandwich, a pasta, an omelet or another entree (I forget what the fourth one is) plus salad and a cold-cut appetizer in the form of a medium-sliced salami, and a drink. The price is very reasonable and the amount is definitely generous, but as far as taste is concerned, there is nothing that jumps out from the plate.

The second floor still has the same layout, but one side of the room has different furniture: they used smaller tables to accommodate more tables into that space (there used to be only three tables placed at a diagonal angle to the wall; now there are four). (The accompanying picture dated from the Kelly time.) For the grand opening, they have a 10% discount, available only with the flyer that they had put around Hiroo.

On subsequent visits (2 of them) during a Sunday brunch and a weekday lunch, I discover that the food was just slightly above average. This is never to be compared with the more exciting, daring, and experimental Kelly's entrées. The food at Plates is no doubt very safe: Japanese pasta dishes that are very popular throughout Tokyo. It is because of this reason that this restaurant may survive in this neighborhood.

Plates
5-3-15 Hiroo
Shibuya-ku, Tokyo 150-0012
Tel: (03) 6408-2481
info@plates.jp
www.plates.jp

M-F: 08:00-23:00 (LO 22:30)
Sa & Su: 10:00-22:00

Original photograph taken from the Kelly Restaurant website. © All Rights Reserved.

The Waterfront (Surabaya, Indonesia)

2005-03-13T22:14:00.000-08:00

Ever since the opening of Cafe Sampoerna, chic cafes and restaurants have started to open in this sleepy city of Surabaya, the second largest city in Indonesia. One of the latest additions to the roster is Waterfront, a three floor cafe/restaurant on Jalan Kedungsari, a busy thoroughfare. The first floor features a dark interior with regular tables and booths, serving full menu of the restaurant as well as drinks. The second floor features a piano bar and lounge, although food can still be ordered there. The third floor, in the form of a traditional hotel ballroom, is used for formal occassions such as parties and conferences.

The food tastes good and the portions are generous; then again, this is East Java, whose food tends to have a sweet twist to it. My palate is very much amused by the result of their cooking, so caveat emptor; those of you who have a West Javanese palate (liking more salty and sour dishes) may not care too much for some of the food offered here. The Mapo Tofu is delicious; having had some in my new hometown of Tokyo, I was afraid that this restaurant would not execute it correctly, but on my second visit, I ordered the dish once more.

Their "Special Chicken", however, left much to be desired. These were small bites of chicken cooked in rather a sweet, sour and spicy sauce, but not drenched in the sauce. Unfortunately, the chef did not have the thought of removing the bones from these small bites; and the bones found in these bites happened to be the annoying kind: small and splintery. Do not order this, if you do not want to have to reach for the bones in your mouth.

There is a drink called "Number 1" that was basically a non-alcoholic fruit juice with crushed nougat in it. The taste was refreshing, but it depends on who mixes the drink and what fruits go into it; in other words, the drinks have not been prepared in a consistent manner yet. A friend who recommended it to me did not like the one she had while dining together. On my second visit, I ordered the same drink, and true enough, they did not taste quite the same.

One thing that annoyed me in both visits was the insistence of the wait staff to sell their products. On the first visit, while we were reading the menu, a waitress kept yapping about what food she or other guests liked; and she did not stop there. It got to the point where I had to ask her to come back while we tried to decide on what we wanted to order. On the second visit, this time only with one other friend, we ordered 4-5 dishes, which were quite a lot for only two people. The waiter then asked if we would like some vegetables, which we declined. After that, he started reciting the name of the vegetable dishes, which we again declined. Then he asked if we would like some soup, and again, we said no; but again, he started naming all the soups that were offered there. Finally we said no and made him realize that what we had ordered was plenty. The owner may have coached these people to sell, but s/he forgot to program these "robots" to recognize when to shut-up.

Places like these in Jakarta are like mushrooms, but here in Surabaya, it is just beginning...

The Lobby at the Peninsula (Hong Kong)

2005-03-05T23:09:00.000-08:00

The hotel is still known for its grandeur and luxury, and the lobby is still remembered as an exciting place through which to watch guests and visitors pass. With the reputable Felix restaurant on the 28th floor, what's up with "The Lobby"?

There is nothing special about the food, but unfortunately on the last visit, the service was wanting: coffee came instead of tea; then hot tea came without the strainer, plus the tea had a fatty film afloat. Club sandwich came only sliced in half, not quartered; when my friend asked if the usually quartered "Club Sandwich" could be cut the same way, the waiter demured, saying that this was how it was presented. Well, the customer won.

In other places with the same reputation, wait staff would have come and refill the teacup, refill the hot water, or even ask if anything else or anything more was needed. The place was not chock full, but hardly any wait staff was to be found. I would still come back, but let's hope the service does not go southward.

Original photograph taken from the Peninsula Website. © All Rights Reserved

Sushi Saurus (Long Beach | California)

2005-01-27T05:37:00.000-08:00

Lots of Japanese restaurants in America are owned and operated not by Japanese but by Koreans and Chinese. As long as they are run well, that is not a problem. Those handled by the Koreans naturally have a Korean twist to it: the food is a tad bit sweeter than the traditional Japanese taste, and the offerings included some menu entree that cannot be found in regular Japanese restaurant. The Korean-owned, in my experience, tends to be generous with their "on-the-house" items or freebies.

That brings me to Sushisaurus, a no-nonsense Japanese establishment on Long Beach's Second Street, the main drag lined with shops, cafes, and restaurants. I never check out who owns the joint, but it seems to be operated by Japanese sushi chefs and waitresses. What the restaurant lacked in interior decoration is made up in the freshness of the fish and inventiveness of the entree. On my visits to Long Beach, I never fail to visit this restaurant since I was introduced to it by a local friend.

There are some favorites of mine: Spicy Tuna tartar, which is a dish of chopped tuna sashimi mixed with chili sauce and surrounded with tempura crumbs. The idea is to mix the tuna and the crumbs to produce a crunchy effect on one's palate. Another favorite is Sawagani, the pan fried miniature crabs, where you eat the entire crab and its shells (the shell is tougher than a soft-shell crab's shell, but nevertheless, all edible). The cut is generous and to me, the fish always taste fresh, an important factor for my frequent visits.

I reside in Tokyo, but when visiting southern California, I always look forward to eating at Sushisaurus with the same friend who had recommended it to me. He took me to two other new sushi restaurants, one operated by art students from Thailand (not really that fresh; be warned!), and another owned and operated by a Korean (also on Second Street) but neither of them matched the simplicity and the taste of Sushisaurus.

T8 at the Xintiandi (Shanghai)

2004-12-08T03:08:00.000-08:00

On the day I thought was a Tuesday, when the restaurant was supposedly closed, I wanted to start with a good lunch that will set off my exploring the French Concession. I arrived at Xintiandi for the first time and was thinking of eating at Xin Ji Shi restaurant. It was close to noon, and the area was still relatively quiet. I decided to go exploring the complex first and to snap pictures of the renovated shikumen-style buildings before the lunch crowd came in. As I was navigating through the labyrinth that was Xintiandi, I happened across T8, a restaurant once mentioned by a friend who had never been there, but had heard of it. I did some checking before flying to Shanghai and found that the restaurant, under Executive Chef Stephen Wright, is managed by the group GHM Ltd. (General Hotel Management), which is responsible for such resorts like the Chedi in Bali and the Leela in Goa. I was surprised to see that there was activity going on inside when I thought it was supposed to be closed. I decided to enter and ask if they were open. The hostess, Doreen, said yes. Quickly I realized that today was a Wednesday. What had gotten into me? I could not claim jetlag since there was only an hour difference between Shanghai and Tokyo.

The dark but warm décor and interior of the restaurant provided a contrasting break from the bright and cold late fall weather of Shanghai. I chose a seat close to the open kitchen and counter. The severe concrete wall on my left was softened by a floor-to-ceiling Indonesian woodcarving screen; the space in between was filled with soft lighting, producing a nice glow on this side of the restaurant. The kitchen, a square open-plan kitchen, protruded into the main dining room, providing diners with an uninterrupted view of the Chef who, aided by his staff, was performing his culinary magic. Concurrently, this gave the Chef a complete survey of the ground-floor dining area. A counter lining three sides of the kitchen was also available for a closer view of the activities happening in there.

The restaurant, serving modern Mediterranean and Asian fusion cuisine, offered two different set menus in addition to the a la cart items. I opted for the three-item set menu and chose beef carpaccio with sweet and spicy eggplant sambal for my appetizer; seared salmon on a bed of warmed vegetables for my entrée; and the triple chocolate cake with coconut ice cream as the final act of my lunch.

The appetizer arrived and immediately pleased me with the novelty of the presentation: sliced medium thick, the beef carpaccio encased the sweet and spicy eggplant sambal within. I could taste every element in this appetizer: the strong taste of the filling was tempered with the subtle flavor of the seasoned raw beef. Goodness, it was so delicious that I had no choice but to leap off my seat and to approach the Chef to compliment him. It turned out that he used to work in Indonesia for a period of a year or less. I mentioned to him that I was born and raised there, so we started chatting a bit about Indonesian food and spices. I also told him that he would spoil the rest of my dining experience in Shanghai, because after this, I was not sure if I could find anything this scrumptious. If the appetizer were any indication, then the main entrée would be really heavenly. As we were talking, I saw that every now and then he backed away from me to check something inside the oven. Quickly I realized it was my salmon he was preparing; I thought better to leave him alone so as not to ruin the dish.

As expected, my main entrée did not disappoint. He prepared the salmon the way I always liked it. Most of the places I went almost always messed up a salmon order by preparing it too dry or overcooked. Steve seared the salmon just so that it became crusty on the outside but very moist and wet pink in the inside. From the kitchen he shouted to tell me that this was his version of gado-gado (an Indonesian salad with peanut dressing) with a seared salmon on top. These two dishes convinced me to summon the hostess to reserve a table for a friend and me for the coming Friday night at 9pm.

While I was enjoying my dessert, Steve came to my table and invited me to come back for dinner. I told him that I had just made a reservation for Friday night and was going to take a friend. I asked him what he would recommend for dinner, and he told me that he would come to my table to suggest some. A true artist, he did not quite know yet what he would be in the mood for that night, and would prefer to wait until then to sound his recommendation.

Before leaving the premises, I was advised by Steve to have a look at the second floor with the Indonesian décor and some antique Chinese cabinets. I noticed that the restaurant’s name, as well as the number of resident goldfish in the tank near the hostess station was 8, an auspicious number in the Chinese culture. The second floor held a dining hall that could be converted into a banquet area. A small room adjoining this area was a Members-only dining room (members of the

Finding a good fusion restaurant is not an easy feat because San Francisco has always been rated highly when it comes to fusion dining (the California Cuisine, which basically is a fusion between the East and the West.) Even the well-reviewed “M on the Bund” had not impressed me quite as much as T8 did today. I look forward to Friday dinner. Located in the recently renovated area called the Xintiandi at the northeastern periphery of the French Concession, the T8 Restaurant and Bar alone is worth traveling to Shanghai for a great culinary experience.

T8
No. 8 Xintiandi North Part
Lane 181 Tai Cang Road
Shanghai 200021, China
Tel: +86 (21) 6355-8999
Fax: +86 (21) 6311-4999

Closed on Tuesdays

M on the Bund (Shanghai)

2004-12-07T06:07:00.000-08:00

Giving the restaurant due consideration, I will say that I have been a patron here only once during lunchtime. I had planned to come back for dinner to see how the entree would fare, but another restaurant snatched my attention and left me with no time to return here.

The reasonably priced set-menu offering either two picks (at Y118) or three picks (at Y138) per set is an invaluable introduction to the cuisine at this restaurant on the Bund. I picked the latter as I would like to sample an appetizer, one main entrée and a dessert item. Unfortunately, none of the three lived up to my expectation.

The chestnut soup with a hint of olive oil was very bland. My being healthy at the time (which should guarantee a strong sense of taste and of smell) could not detect the subtlest hint of chestnut. I have to note that I am not one who usually would sprinkle salt on my dish, but this was one of those times that some dash of salt (and then some more) was needed to bring a semblance of taste to my palate.

The main entrée, veal tongue on a bed of vegetables and potato, did not fare better either. Two slices of tongue were placed on a mound of potatoes that were hidden underneath blanched greens. The tongues were chewy and not much for taste; and this comes from someone whose mother had prepared softer and tastier dishes of cow tongues. I know that there is a way to treat the tongue to make it less rubbery.

To complete my disappointment, the dessert was not much of an imagination; so unremarkable it was that, embarrassed to say, I forgot what it was. All I remember now was that it did not offer any break from the previous two dishes. To be fair, I would like to return at least one more time to prove myself wrong. Until that time, my review of this restaurant is just lukewarm.

No doubt that the location provides a great view of the Bund. Even from where I was sitting, an indoor seating about three tables away from the beginning of the terrace, the vista looked promising (look at the accompanying photograph.) Service was excellent, where all needs were anticipated and met. The hostess and staff standing at the entrance could be a little bit more welcoming and friendly, but maybe the icy attitude was part of the charm of the place. The gentlemen’s restroom was an exercise in minimalism with glowing Kelly green walls and a red-flowering plantain positioned on a ledge near the entrance door.

M on the Bund, located on the 7th floor of 20 Guandong Lu, has a non-descript entrance off the Xhongshan Dong Yilu. The restaurant, which is an offshoot of the M at the Fringe in Hong Kong (which I have never been), has a smoking/non-smoking section, with a terrace dining available during warmer weather.

M on the Bund
7/F, No. 5 the Bund (on the corner of Guangdong Lu; enter through the Guangdong Lu side)
Shanghai 200002
China
Tel: +86 (21) 6350-9988
Fax: +86 (21) 6322-0099

Bangkok Kitchen (Hiroo | Tokyo)

2004-11-04T05:20:00.000-08:00

If, while walking on the streets of Tokyo, you happen to blink more than a fraction of a second, you will definitely miss something. On our frequent walks along the Hiro-o shopping road, there are so many activities happening that in time we channel out certain things. One of these things turned out to be the construction of a new restaurant, the Bangkok Kitchen, whose regular-sized portal leads to a spacious underground location. (There is no elevator in the building.) The bright red sign with the white lettering above the portal would alert anyone that the business existed but the sign was competing with other things on that sidewalk. For landmark, use the bright yellow "Outlet Store" next door (not the Outlet Store at the end of the block).

I have never heard of Bangkok Kitchen before, which turned out to be a chain, with the original one being in Krung Thep (Bangkok) itself. There was no expectation whatsoever tonight when my partner and I descended the steps of their restaurant to have Thai food. We were surprised to see how the place was decorated: it was simply modern and bistro-like, very much unlike any Thai restaurants I had ever encountered in California and Tokyo, except for the Osha Thai in the Mission district in San Francisco. The walls and upholstery of the furniture were off-white with stained wood tables and chairs. There was a separate section for smoking seats, and the two dining areas were separated by a small foyer at the bottom of the stairs.

The menu offers a good selection of standard Thai dishes, and the taste, too, is standard Thai (in my 20 years of eating the dish I have seldom encountered bad Thai food, except for once or twice). For two people dining, the portion varies from "not enough" to "just right." The Thai tea still leaves much to be desired.

There are three other locations in Tokyo and the surrounding area: Shinbashi, Shimokitazawa, and Jogaoka. For more information, consult the website (URL included down below).

Bangkok Kitchen
(Hiroo Branch)
Hongoku Building, B1 Fl.
5-2-25 Hiroo
Shibuya-ku, Tokyo 150-0012, Japan
Tel: (03) 5448-9790
Fax: (03) 5448-9791
http://Bangkok-kitchen.com

M-F: 11:00-15:30 and 17:30-23:00
Sa & Su: 11:00-23:00

La Fée Délice (Harajuku | Tokyo)

2004-10-28T07:55:00.000-07:00

Frenchman Xavier Riesser, fluent in Japanese and English while retaining his mother tongue, owns and operates his business in a small barn-red building tucked in the alley between the Chanel building and Kiddy Land on Omotesando-dori. There are about 5 tables inside and around 6 tables outdoor dining. On an agreeable day and evening, it is quite pleasant to dine outdoors, under the shade of the trees, watching young people stroll in the alley that is closed to vehicular traffic. That area is a major intersection for eateries: the Thai restaurant Kaffir Lime is located not too far away from this place.

We have come here usually for the dessert crêpes. Japanese precision (the cook is a young Japanese fellow) on producing another culture's cuisine was on display here as the crêpes came out just as the ones we have always had in Quartier Latin in Paris. Occasionally there would be a special crêpes of the day, but the regular ones include Belle Hélène and Suzette. After dinner elsewhere, do stop by here for a nice cup of coffee or cappuccino or sparkling water with those delicious crêpes.

La Fée Délice
5-11-1 Jingu-mae
Shibuya-ku, Tokyo 150-0001, Japan
Tel & Fax: (03) 5766-4084

Hainan Jeefan Shokudo (Roppongi | Tokyo)

2004-10-26T07:50:00.000-07:00

The proprietor Shiro-san is reason enough to come to this small but delicious Hawker-Style Asian Canteen, a Singaporean food restaurant, tucked in a quiet road only a block away from the bustling Roppongi Hills. His modest and shy appearance betrays the bubbly personality that resurfaces every now and then. Head to the bathroom and you will see a photo history of his life: pictures of his time in Singapore, and images of friends and family that made the place very familial.

Offerings include the traditional Hainan-style chicken and rice, coming in three different sizes; a spicy shrimp dish; kwee-tiauw (that ubiquitous wide flat rice noodle) and Roti Prata (an Indian influenced bread) with the curry dip.

Recently the place added a front deck that is covered and is equipped with heating during the cold season. The main dining room, painted white and sparsely but creatively decorated (he sawed an old Asian birdcage and used each half as a light-bulb shade), always exudes friendship and camaraderie. During dinnertime, reservation is always a safe bet, since an impromptu appearance has a slim chance of success. No separate non-smoking area.

Hainan Jeefan Shokudo
6-11-16 Roppongi
Minato-ku, Tokyo 106-0032
Tel/Fax: +81(03) 5474-3200
http://www.route9g.com

Mon-Fri Lunch: 11:30-14:00 (LO 13:30)
Sat, Sun & Holidays Lunch: 11:30-15:00 (LO 14:30)
Mon-Sun Dinner: 18:00-23:00 (LO 22:00)

Closed on 3rd Monday of every month.

The Hanezawa Garden (Hiroo | Tokyo)

2004-04-20T00:55:00.000-07:00

What looks like a fortress from the outside is actually a beautiful compound that consists of nine dining and entertaining rooms. The Hanezawa Garden, located in Hiro-o 3-chome, was originally a private mansion of the President of the Manchuria Railroad, built in 1915. This tranquil garden has witnessed numerous weddings during the milder weather of spring and late fall, and in the summer, the sound of laughter and camaraderie can be heard emanating from the outdoor barbeque place.

The main Dining room, serving French-Japanese cuisine, has two wings, located across each other at the north and south axis. Completing the compound are the Salon, the Sushi Bar, the Cigar Room, the Bar. Tucked away from the buzzing noise of the main compound are two private rooms, called the Garden Room, which can seat up to 14 people, and the Hanezawa Second, with a maximum capacity for 6 guests.

Lunch at the main Dining offers three set menus, one more elaborate than the other, and priced reasonably at ¥1600, ¥2500, and ¥4000. The most elaborate one, consisting of a plate of appetizers, a first course (usually pasta), second course (a choice between meat or fish), dessert and coffee or tea, sounds a lot, but the portion is such that at the end of lunch, one does not necessarily feel that s/he had overeaten. The view of the carefully manicured garden makes one forget that s/he is in the middle of a bustling city.

Dinner is a completely different experience: while the natural sunlight enters the dining room and makes thing aglow, the lighting at dinner consists mainly of candles illuminating the tables. The dark wood and red paint accents bring warmth to the already cozy interior. The price of the entrée is surprisingly inexpensive for such a nice ambience: pasta dishes from ¥1200 and meat entrée from around ¥2000. One must come back more than once to enjoy the different facets of this serene environment.

They have a tastefully done and informative website at www.thehanezawagarden.com/eng/

[UPDATED NEWS: April 24, 2005]
On April 11, 2005 the Main Dining became a non-smoking area. The other areas such as the bar and the cigar bar (for obvious reasons) still allow smoking.

The Hanezawa Garden
3-12-15 Hiro-o
Shibuya-ku, Tokyo 150-0012
Tel: +81(03) 3400-2013
Fax: +81(03) 3400-2014

Main Dining: Mon-Sat: 11:30-13:30, 18:00-23:00
The Sushi Bar: Mon-Sat: 18:00-02:00
The Terrace Restaurant: 17:00-22:30 (April through mid-October)
Bar & Lounge: Mon-Sat: 18:00-02:00
Restaurants and Bar closed on Sunday and Holidays.

[UPDATED NEWS: December 20, 2005]
Sadly, the Hanezawa Garden has recently closed (December 17, 2005) due to aging facility. The architecture has been in existence since 1915. I have decided to keep this review here for sentimental reasons.

Kaffir Lime (Harajuku | Tokyo)

2004-03-05T03:43:00.001-08:00

The trend of open kitchen has gone ethnic; no longer is this phenomenon the domain of ultra-chic restaurants, as places like Kaffir Lime offers the clients a peek at the cooks at work. Everything is cooked or prepared to order, including the fresh green papaya salad (somtum). The fried fish is particularly delicious. The kwee-tiauw (flat wide rice noodles) could be ordered dry if you do not like the soupy version. Thai and Chinese restaurants usually would honor patron’s request in how the food is prepared, so it does not hurt to ask. Portions are relatively small, and oh yes, when they say “spicy” they really mean spicy. Make sure that you specify the degree of spiciness if you do not want to end up gobbling lots of rice and gulping hot water to douse off that fiery feeling in your mouth.

When in season, the rambutan juice (Rambutan ice slush) is a thirst-quencher.

To find Kaffir Lime, first find the toy store “Kiddy Land” on Omotesando-dori; then go to the alley behind it, parallel to the Omotesando-dori. It is located on the second floor above a noodle and pan-Asian restaurant; there is a Starbucks in that same alley. No separate area for non-smokers, and the place is very small.

Kaffir Lime
6-1-5, 2F Jinguumae
Shibuya-ku, Tokyo 150-0001
Tel/Fax: +81(03) 3400-2918

Sora Library Café and Dining (Hiroo | Tokyo)

2004-03-02T22:33:00.001-08:00

Sora Library Cafe and Dining
Originally uploaded by bloompy.

Not too far from the Hiro-o station, the place that calls itself the Sora Library Café and Dining offers many coffee table books and magazines to read, but none of them can leave the premises. Be that as it may, this dog-friendly place serves eclectic food: Japanese curry, Italian pasta, and Mediterranean salad to name a few. It has a yummy shiso pizza; all the pizzas here have very thin crust, but the simple combination of that ultra thin crust, great tomato sauce and shiso leaves provides a new taste to the palate. In the mood for salad? There is the chicken salad with roasted pine nuts and soy-sesame dressing. Weekend set menu includes soup, salad, main entrée, drink and dessert (or wine), all for the price of ¥1000. Like in many places, the non-alcoholic drinks here are less expensive during the daytime.

The staff will immediately serve water for your pooch upon entering. A menu for Fido and Fifi are also available for the price of ¥500. There is no separate area for non-smokers. Weekday lunchtime is usually crowd, with patrons coming from the nearby Sacred Heart Catholic School. Between 3-6, there is a cake set menu.

[UPDATED REVIEW: April 17, 2005]
Since the departure of the former manager Satoru and the delightful wait staff Asako, the service and accomodation have been rather lacking. Before the soup and salad were even consumed, the main entrée was already taken out, resulting in the main dish being not too hot by the time one tended to it; the dessert was given while we were still in the middle of finishing the entree. In traditional Japanese meal, these elements can indeed be sent out at the same time, but that was a totally different context. This also never happened in our experience with Sora before. As there is no manager hired at this point (only a sub-manager available), maybe the recently hired staff were not told about the proper way to serve.

Food quality was good, although food presentation was definitely lacking: the ingredients of a salad was thrown in together without any care. It was then that we realized what an artist Satoru-san had been, for he was also responsible for the cooking in addition to managing the place.]

[UPDATED NEWS: December 29, 2005]
Sora has closed and been replaced by "B Café." I have not yet tried the place, so no review yet on that one.

Sora
5-1-18 Hiro-o
Shibuya-ku, Tokyo 150-0012
Tel: +81 (03) 5423-7511
Fax: +81 (03) 5423-7512
Mon-Fri: 7:30-10:00, 11:00-24:00
Sat-Sun: 11:00-24:00

Kua'Aina (Minami-Aoyama | Tokyo)

2003-01-17T04:33:00.000-08:00

A view from Kua'Aina Aoyama
Originally uploaded by bloompy.

During my visits to the LA and Hawaii, I have never heard of a burger place called Kua'Aina, a Hawaiian Burger place; but it was here in Tokyo, at the mouth of Kotto-dori in Omotesando that I was first introduced to their burger. The burger, made to order, comes with different options of weight (1/3 or ½ lb) and of toppings (different cheese, pineapple, and avocado). Set menus during lunch include a bowl of salad, a burger and fries, and drinks (dinner set menu excludes the salad.) The burger and fries are very burgelicious! If I were you, I would avoid the boba tea (for those who had boba tea elsewhere in the world, like in California, this boba tea here has little taste.)

Eating in? You have the option of a second-floor non-smoking area, or a third-floor smoking place. The place is like a Hard Rock Café for surfers: surfing paraphernalia, including an autographed board, decorates the interior. Eating out? The place hands your burger in a very well constructed and fully functional box, complete with condiments and plastic-ware (try ordering out and you'll see what I mean!)

Other Kua'Aina places include the one inside the Marunouchi building and another one in Shibuya. More information can be found in their island-themed website.

Kua'Aina
5-10-21 Minami Aoyama
Minato-ku, Tokyo 107-0062
Tel: +81(03) 3407-8001
http://www.kua-aina.com/main.html

Mon-Sat: 11:00-23:30 (LO 23:00)
Sun & Holidays: 11:00-22:30 (LO 22:00)

E'Angelo (San Francisco | California)

2000-07-31T05:29:00.000-07:00

Go away from the touristy side of the North Beach (San Francisco's Little Italy) and head to the Marina/Cow Hollow area for an old world ambience of an Italian restaurant. E'Angelo is a small and narrow but soaked in the Old World flavor: small tables, checkered tablecloths, small vases of flowers, mostly Italian-born wait staff and cook, and tasty Italian food.

The menu offered the usual fare, but for a long time I never bothered opening it up. Instead, I listen to what Renzo, Eddy, or Guy (the only Lyonais in the bunch) has to say about the specials. The radicchio salad with asparagus whets your appetite, as will the prosciutto with fresh melon. When the special is linguine with seafood, I opt for that immediately. The former cook Miguelito who died a couple of years ago prepared this dish the best, but the replacement did not do a terrible job either. If Ezio, the owner, happens to prepare it, then it is all the better. Sometimes two of the entrées in the specials sound so good that my partner and I have to order all, but split them: have the first entrée shared in two plates as our primi, and then order two of the other one as our secondi.

The tiramisu is unlike the ones in other places; the portion is so generous that I have to share it with someone else. Carlos, the supporting wait staff, is just as friendly as the other ones. In fact, aside from the great food, it is the people who have made this place a joy to visit.

And like Old World places, this restaurant knows how to enjoy their fruit of labor. Every year they would close for the Christmas holiday for 10 days or more. I usually would attend the very last night before they go on their short hiatus, enjoyed a fine meal there, and brought home 2 portions to be stored for later consumption.

E'Angelo
2234 Chestnut Street
San Francisco, CA 94123
(415) 567-6164

Dinner 5 to 11pm, closed Mondays
Sundays 5 to 10:30pm