Located a bit off the beaten track, this intimate 28-seat restaurant is a serious gourmet destination, serving high-level cuisine at down-to-earth prices. Owner-chef George Sumura is a veteran of the Raffles Hotel in Singapore and a two-star restaurant in Brussels, and his menu is especially strong in game dishes.
Some recent examples include Boudin Noir sausages made from wild boar; a terrine of rabbit and foie gras; and venison consomme with foie gras and truffles. Meats are complemented by a supporting cast of top-grade vegetables - many mains are accompanied by heirloom Kamakura vegetables, while the Kamakura Garden Salad is filled with lovely and exotic greens fresh-picked that morning.
Before working at Raffles, Somura was a chef on the Orient Express, and the rather unique lounge area of the restaurant, where you can take your coffee and dessert or after-dinner drinks, occupies a real train carriage. Prix-fixe lunches (an especially good deal) start at Y1700, dinners from Y5500, or you can order a la carte. The French wine lists starts at around Y3600/bottle.
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.