Sustainable cuisine is the core philosophy and mission statement of this farm-focused restaurant in the heart of Roppongi. The menu offers a good selection of organic sake and wine, and dishes are made with organic ingredients, some of them grown in the restaurant's own backyard garden. The food is generally very good - original, creative, and quite appetizing - and while the overall dining experience can be uneven, the quality of the food is worth returning for.
Unless you're either very indecisive or very hungry, ordering a la carte might be a better option than the rather filling prix-fixe menus, at least giving you a chance to try more different dishes. Recommended starters include the delectable "one-spoon uni" with fresh tomato gelee, and the caprese salad, made here with domestic mozzerella, sun-dried tomatoes and spicy nuts.
The Farmers' Welcome Vegetable Platter is also a fun way to launch a meal - an ample selection of very fresh vegetables sourced from various partner farms, served with a sublime white-miso warm dipping sauce.
The presentation here is artistic and often quite imaginative - for example an asparagus-risotto dish is styled to resemble a bird's nest (and topped with a poached egg), while the Vegetable Platter is served on a bed of panko, okara and coconut flakes, and comes equipped with tiny farm-style rakes. The excellent roast pork was served on a rustic-looking black platter with a side of color-contrasting greens and a tiny dish of sea salt.
The drinks list includes some nicely chosen sake from smaller craft breweries, and these might be a better option than the organic wines, unless you happen to see something you know and really like.
Seating is spread out over several areas with very different atmospheres - a grotto-like basement with a private dining room, a nicely decorated main floor (with a small bar area), an outdoor "yard" area, and a mysterious "farm" zone comprised of four greenhouse-like rooms encased in plastic sheeting plus eight glass-enclosed cube-like towers where vegetables are grown.
Budget around Y6000 or so for dinner with drinks, with lunches priced from Y1500. No lunch on Mondays.
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.