Lodge Bistro Saru @ Gakugei-Daigaku

July 31, 2021 Dave Perry

***Chilled beetroot puree with bouillon and fresh cream***

***Assortment of three Hokkaido cheeses***

***Grilled salmon with mashed potato and mushrooms in cream sauce***

***Grilled chicken with young corn and yuzu jam***

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***Ezo venison with sautéed mountain spinach, grilled mushroom and wild wasabi tapenade***

***Peppered steak with fried egg and ratatouille***

Lodge Bistro Saru enjoyed a ‘renewal opening’ this month, sporting an updated interior with a more expansive kitchen-fronting counter similar to that at its popular Jiyugaoka sister-shop and open facade for improved ventilation.

The menu remains focused on ‘wild mountain fare’ and Hokkaido game meats, with a limited yet enjoyable selection of brunch and lunch plates (complete with moreish French toast) and more expansive a la carte dinner options, of which the lava stone grilled dishes and Hokkaido venison and salmon with wild wasabi tapenade are not to be missed.

Lodge Bistro Saru

050 5266 0493

Restaurant Okada @ Hiroo

July 22, 2021 Dave Perry

***Mango topped with mozzarella and parma ham***

***Cold cauliflower soup with consume jelly***

***Sautéed langoustines with herb butter***

***Roast Oyama chicken with green beans***

***Raspberry marshmallow with chocolate and strawberry sorbet***

***Yamagata cherry parfait with coconuts yoghurt***

Restaurant Okada is a pleasant basement establishment just off the main drag of the Hiroo shōtengai. Owner-chef and sommelier, Okada Hiroshi, cut his teeth at several lauded French restaurants in Japan before honing his skills at a handful of Parisian and regional restaurants and wineries.

Upon returning to Japan he did a stint at Hiroo’s (now defunct) Le Garcon de La Vigne before opening his namesake restaurant in early 2011 to more freely express his vision of delicious food that ‘nourishes the body and enriches the mind.’

Okada’s cooking focuses on carefully selected organic ingredients sourced from domestic and overseas producers to create dishes that cherish the history and traditions of French cuisine while creating a contemporary bistro dining experience.

Daily updates to the a la carte and prefix menus keep repeat visits interesting. Besides a tempting array of fish, poultry and game meats, his kitchen is appreciated for its fresh-baked brioche cubes, light yet chewy baguette and fluffy madeleines with ice cream.

Restaurant Okada

03 5475 1521

No.502 BottleTokyo @ Chitose-Funabashi

June 28, 2021 Dave Perry

***Grilled pork with sautéed vegetables***

***Chocolate terrine with cherries and ice cream***

Opened in late-2020 as sister-shop to Gaienmae’s No.501, No.502 BottleTokyo brings a pleasing mix of natural and biodynamic wines, organic Uji teas from Kyoto and eclectic cooking by Scotsman chef James Buckley (previously of Two Rooms) based upon the concept of an experience that is ‘borderless, genderless, ageless.’

Housed in a renovated 2-story timber-framed property in a peaceful residential neighbourhood, the first floor provides standing room for supping on the hundreds of domestic and international wine varieties proudly displayed in gleaming refrigerators and a small deli counter fronting the kitchen brimming with tasty take-out options. The second floor dining space feels bright and airy thanks to the exposed beams and vaulted ceiling retained as part of the renovation.

In addition to the take-out deli-counter and standing wine bar, both lunch and dinner service is available. The lunch menu covers lighter dishes and classic brunch options, such as french toast with bacon, of which the highlight is undoubtedly the ‘layered lunch’ consisting of a healthy yet surprisingly ‘Instagenic’ array of salad, pan-fried organic vegetables, pickles, sauces and soup, stacked bento-like in three tiers of Nagasaki Hasami ware. The dinner menu is more diverse, enabling chef Buckley to indulge his culinary whimsy encompassing French, Italian, Japanese and Middle-Eastern influences, while maintaining a focus on organic produce and healthy eating.

No.502 BottleTokyo

03 6413 5550

Pekovin @ Jiyugaoka

June 14, 2021 Dave Perry

One of Jiyugaoka’s better kept secrets, this little gem specializes in Franco-Italian inspired cuisine, complimented by owner-sommelier Matsuda’s cellar of over 100 wines and champagnes available by the glass or bottle.

The menu covers a range of dishes, from simple tapas-like appetizers intended as accompaniments to wine to more robust mains, of which the fish, game meats and risottos are particularly good.

The signature hors d’oeuvre, a spoonful of truffle-topped parmigiano cream risotto, alone is worth a visit.

Pekovin

03 6459 5581

Jiyugaoka Wine Cellar @ Jiyugaoka

June 8, 2021 Dave Perry

Burrata cheese with cherry tomatoes and Genovese calprese — ***Burrata cheese with cherry tomatoes and Genovese caprese salad***

***Figs topped with ricotta cheese and parma ham***

??? with aubergine and black olive — ***Yellowtail Amberjack with aubergine and black olive***

***Sardines in olive oil topped with sugared ginger***

***Deep fried zucchini flower with tomato sauce***

***Abalone topped with black olive paste***

***Avocado with nori, egg yolk and soy sauce***

***White asparagus and iberico ham risotto***

A Jiyugaoka institution and early champion of ‘washoku and wine’ dining, Jiyugaoka Wine Cellar is popular for its convivial atmosphere, well stocked cellar and generous portions.

Chef Nishikawa’s busy kitchen is known for its blend of Japanese and Italian cuisines, focusing on seasonal fare (the fish are not to be missed) and cooking styles incorporating richer European flavours less common to Japanese cooking.

Invariably busy from the early evening, reservations are recommended.

Jiyugaoka Wine Cellar

03 5701 0136