Chef Hiromichi Kodama, formerly of Michelin-starred restaurant Chemins, prepares elegant modern classics - tender beef cheeks in red wine and perfectly cooked slices of foie gras drizzled with a port wine reduction, served with bite-sized morsels of braised pear. Weighty confit of beef heart is brightened by sweet tomatoes, crisp cucumbers, and a flurry of shaved Parmesean cheese.
In addition to the a la carte menu you can choose prix-fixe lunches (from Y2600 weekdays, Y3900 weekends) and prix-fixe dinners (from Y5600).
by Melinda Joe
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.