The specialty of the house at Grace is a dish called samgetang - a richly flavored Korean stew made from tender chicken meat, ginseng, garlic, Korean dates and rice, and seasoned with salt and pepper just before eating. It's unusual in that ginseng root, traditionally prized for its medicinal properties, is used here as a vegetable.
The menu at Grace gives you several ways to enjoy your samgetang - usually in conjunction with assorted Korean side dishes and a tasty ishiyaki bibimba - rice and vegetables cooked in a stone pot until the outside layer of rice starts to get crisp and crusty. Side dishes include cold tofu topped with spicy pickled kimchee, Korean-style nori (the seaweed used to wrap sushi - here it's salted and toasted), and various kinds of chijimi flat scallion pancakes.
Full-course meals range from around Y3000-5000 per person - you can always add more from the a la carte menu if you're still hungry. At lunchtime they serve a half-sized portion of samgetang with side dishes for Y1800; other lunches start at Y700.
The Azabu-Juban branch is small, with only about eight tables; tabletop reading matter explains in detail how the stew is prepared, with photos showing what type of chickens are used.
by Robb Satterwhite
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.