Somehow, I haven’t introduced my brother’s tiny restaurant in Tokyo yet in my blog.
One of the reason is, it’s too close to me, I often eat there ( or even sometimes help his kitchen) and don’t take much pictures..
He doesn’t cook traditional Japanese, it’s kind of fusion food based on seasonal organic veggies, and organic wines.
He doesn’t have the same menu, since he cooks besed on whatever he has on that day which organic farmers sent him.
On the other day’s Omakase course.. (Today’s special course)
Some kinds of vegetable appetizer
(spagetti squash etc)
Deep-fried bitter cucumber
We had baby squid tomato glatin, and octopus carpaccio, home-made baguette etc, but I forgot to take pictures again..
We asked him non-meat Omakase because my friends are vegetarian, but usually you have pork putty or simmered beaf with red wine or something as well.
Scallop with Ratatouille with croquette and grilled potatoes
You will have seasonal pasta or something at this point, but we’re too full and just asked him to stop spoiling us too much.
Home-made ice cream
If you like seasonal ingredients, please try them
He cooks everything from scratch, including sausage or bacon for example.
He’s only the chef there (very tiny restaurant) so it takes more time to prepare the food than the others, but you can taste very natural flavor
3-24-14, Higashi, Shibuya
you can walk from Ebisu station, JR Yamanote-line fr Hibiya-line
With my great company