Daikon radish and turnip soup with homemade focaccia and Shodoshima olive oil
Seared Hokkaido scallops with yuzu koshō and tomatoes
Homemade ‘grown-ups’’ macaroni cheese
Kuroge wagyū short ribs with roasted figs and mashed potato
Homemade ice cream with popcorn sprinkles and caramel crumble
Having never gotten around to visiting the brief but adored Mark’s Table in Ginza, it was a happy day when news of owner-chef Mark Sekita’s second coming in nearby Meguro reached us.
Located on a quiet side street just a few doors from Locale, Mark’s Tokyo is small yet comfortably appointed space in which kitchen, counter and chef take center stage in a convivial (and eminently repeatable) experience akin to dining at Mark’s own kitchen table.
He brings his Japanese-Italian lineage and culinary experience in the kitchens of New York together to create ‘Japanese-inspired modern American cuisine.’ The several course options (although not currently available an à la carte menu is apparently in the works) utilize ingredients locally sourced throughout Japan to create simple yet refined dishes that elevate the seemingly mundane, such as the ‘grown ups’ mac and cheese,’ to the sublime.
03 6417 0664