"French kushiage" is the unusual specialty at Beignet. Deep-fried morsels of meat and seafood are assembled with a creative flair, and served alongside original French-style side dishes and international wines. The artful presentation and intriguing match-ups of ingredients, sauces and garnishes add an element of surprise and fun to the dining experience.
Recent highlights from the menu have included beef and foie gras with truffle and red wine sauce; anago eel with grilled eggplant; big, juicy angel shrimp; and pancetta with very ripe, sweet figs and balsalmic vinegar. Among side dishes, we enjoyed some excellent smoked-salmon rillettes; deep-fried risotto balls; and a hearty white-bean cassoulet perfect for colder weather.
The menu features numerous seasonal items and market specials, and changes often enough to reward repeat visits. The four-skewer daily special (Y1,500) showcases the best ingredients of the day and is well worth a try if it's available. Wines start at around Y500 per glass.
Beignet's main dining room is attractively furnished and quite lively, although perhaps louder than average. It's quieter outside though - like the rest of the flashy Tokyo Torch Terrace complex, there's ample terrace seating for when the weather permits. Budget around Y4,000-6,000 for dinner with drinks. Lunches start at Y1,180.
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.