Related link: Hidemi Sugino Pâtissier Tokyo

France Chubo Kaeriyama is a hidden treasure situated in a fairly typical Japanese
restaurant space, accessed by climbing up a tiny circular staircase from street level. It seats only about 25 persons and serves unswerving and marvelous classic French cuisine. Reservations are highly advised.
The chef/owner is Koji Kaeriyama, who previously worked in
various French restaurants in Tokyo, owned a restaurant in
Paris, and also did a stint working in a few restaurants in
Los Angeles before realizing his dream to open his own
restaurant in Tokyo. A few of the items listed on the à la carte menu are:
Starters:
Terrine of foie gras. jellied rabbit terrine, assiette de charcutrie

Mains:
Duck confit with white beans, Beef cheek braised with red wine sauce

There are two prix fixe menus for lunch ¥1800 and ¥2500
Below are listed some typical lunch starters:
Pork terrine, seasonal fried river fish, minestrone with gobo root and white and brown beans, onion tart.
Main course: Tranche of Halibut coated with five kinds of crispy rice,
Beef cheek in red wine demi-glace sauce, pork with tomato flavored veal stock.
Dessert: floating island, fresh strawberries diced with mint and served with vanilla ice cream.

He receives organically raised pork from Hokkaido and visits the Tsukiji fish market in Tokyo most mornings and the produce he uses is always top quality as well as being fresh. This charming restaurant is definitely worth a visit as it is run with loving care.

Nothing has changed too much in thirteen years since I last wrote about this interesting restaurant for Wine & Dine Magazine (see original post). It is still operated by Mrs. Kobayashi who makes twenty different starters and twenty main courses set out tapas style on platters.

Aside from a few modernizations and upgrades the one thing that has drastically changed is that the cat, whose name is Michelangelo, who used to sleep on a pile of supplies now has his own bed and is nineteen years old. Many grammar-school children, who are not allowed to keep pets of their own for one reason or another, stop by in the morning to play with him.

I just wandered into this place in the newly opened development in Akasaka. It seemed as if it would be a good spot to wait for my next appointment. It lived up to all of that, and I stayed for more than one glass of a very pleasant house white wine called Biancello del Metauro ¥800 and few small dishes. The tapas menu ranges from ¥500 to 1600, small dishes such as: Caprese on a toothpick ¥700, Galycian style octopus ¥800, Mixed peas salad ¥500, Russian potato salad ¥500.

Hidemi is the top pâtissier in Tokyo at the moment, and believe me, once you have tasted one of his little works-of-art you will immediately know why. The stock is usually sold out before noon for take out items, as he makes a limited number of pastries and when they are gone – they’re gone.

His pricing is not that much more than other shops and considering the incredible quality the prices are more than fair.

Closed every Monday and sometimes Tuesday depending on . . . well, on
whim.

Serving Yoshoku (Japanese style Western Food)

Any of these places are good to have a quick bite. There is the main store and in addition many satellite branches around Tokyo (go to website for addresses).
Hayashi rice, hamburger steak, omu-raisu (rice filled omelettes) are a few of their specialties.

http://www.newotani.co.jp/en/tokyo/restaurant/auxbacc/index.html

This venerable French Brasserie is a Tokyo institution and I have patronized it for many years going back to when it was located in Harajuku to its present location in Akasaka and overall I like it and keep coming back for more. In all good faith, I must mention straight away that although I enjoy the place for its attempt at replicating a true French brasserie, it does not have brasserie prices.
Granted, its prime location must command a huge annual lease fee and this is Tokyo, although I must caution if you have dinner at the restaurant at night it is exceedingly difficult to spend less than ¥15,000 – ¥20,000 per person and this is a brasserie not a top restaurant. The other small quibble I have is the wine list, which is very brief and outrageously priced and the house wine is so mediocre that you are almost forced to order a bottle; this makes it difficult for a person say, to have a glass of white wine with one course and maybe another glass or bottle with the second course. If however, you drink beer (they have an large selection) and sit in the cafe section you will find this an enjoyable experience and prices will not be too dear.

It is a bar, cafe, and restaurant, and as such, they have designated different menus for each category. It has an outdoor terrace that has a lot of action during the afternoon and early evening.
The style and decor is strictly French Brasserie with many different beers on tap. Generally, as it is a brasserie, the establishment serves throughout the day until closing without a break between lunch and dinner. Aux Bacchanales serves up the expected brasserie fare such as: Les Entrées

Rillettes de porc 1260
Terrine de foie gras 2520
Saumon mariné 1800
Escargots à la bourguignone 1900
Moules marínières 1600
Asperges Blanches sauce Hollandaise 3200
Soupe à l’oignon 1250
Soupe de poisson 1600

Les Poissons

Homard grillé (demi) 3600
St. Jacques grillée sauce tapenade 2600
Daurade grillée sauce beurre blanc 2700

Les Viandes

Steak tartare 1980
Confit de canard 2470
Choucroute garnie 2600
Cous Cous d’agneau avec merguez 2730

This upscale Tokyo yakatori bar has the perfect mix of good quality produce and a highly trained cooking staff, clean design, sexy lighting and high-energy. This place rocks and it is usually very difficult to find a seat. Tonight, however, is Sunday and a little less lively, and finding a seat is not a problem. Even though their other branch in Akasaka may have slightly better chicken wings or some other items, I find that overall, I prefer the Nishi-Azabu branch of Toriyoshi.

The chicken meat ball is one of the best available with a little cartilage, but not too much, left in the mix.

To gain access to this quaint restaurant you must first traverse a steep, sinuous staircase lined with colorful potted flowers.
Chef Tashiro’s signature dishes were served in tandem, steamed vegetables all individually cooked to perfection and then reassembled on the plate with a touch of butter, each individually bursting with their own special flavors. A plate containing fresh bamboo shoots paired with foie gras and sardines were served side by side in two neat stacks. The main course of braised beef cheek, finished with a reduction of red wine and demi-glace, and a perfectly roasted chicken garnished with garlic cloves and yellow potatoes followed. The desserts, a chocolate soufflé with chocolate ice cream and banana parfait, were met with protestations of having eaten enough, but disappeared surprisingly quickly.

Mikuni can be difficult to find without good directions, as it is hidden on a small residential street not far from the palatial State Guest House. Look for the sign Hotel Mikuni, incidentally it is not a hotel, it has however, been chosen as a Relais et Château Restaurant and with no wonder as it is one of the best tables in Japan.
A large window in the dining room looks onto trees huddled close to the glass in the extreme foreground. On each table, an elegant, curved translucent plastic vase is placed with a narrow trough only large enough to put about a dozen small stems. In one corner is a huge arrangement made out of branches and decorated with autumn fruits and ivy with variegated leaves. Gold service plates flecked with lavender and blue patterns are impressive; the restaurant’s flatware is of the best quality from Paris and the glasses are engraved with a handsome letter M logo. The dining room has some smart looking modern paintings with a couple of large works taking up most of the space on two walls although, the real art is on the plates.

For lunch the set menu is priced reasonably and includes 6 courses, coffee, and petit fours. The selection on the day I dined there started with an “amuse bouche” a custard tart and served with a selection of outstanding bread. Wild mushroom soup “Cappuccino Style” was served in a large coffee cup with foaming milk on top of coffee-colored soup. Poached Bass (Itoyori) with fried Makomotake served with a watercress coulis and sweetened vinegar.The next course was Roasted Duck Breton with a Fricassé of Pumpkin (Kabocha) and eggplant with Sauce Poivre Vert. Next Fromage Blanc “Akane-Ringo” the fromage blanc was studded with pieces of apples and ginger and sitting in a pool of fresh, liquefied, apple jelly.

The dessert course “Mikan” caramelized and perfumed with “yuzu” with cocoa ice cream and lemon decorated with a wing made out of bamboo leaf and mint wrapped in a small bundle in the center. After the Chariot of Pastries was rolled up to the table included among the many choices was a fresh berry tart from Hokkaido and Floating Island. Coffee with petit fours followed. For an extra charge, you can sneak in a cheese course preceding the dessert courses.
The house white wine was at the time a Grave Blanc and the red was a St Julien from Bordeaux.
This restaurant is in the same category as the finest three Michelin-starred restaurants in France and the prices reflect this.