Blanc Pierre @ Kyoto

Milt with porcini mousse

Cod confit and scallop in spicy marinade with burdock mousse

Pie of onion soup infused with foie gras and truffles

Grilled sea bream with seasonal vegetables

Roast lobster with sea urchin and seaweed

Black haired wagyu beef sirloin with purple carrots and cumin

Cognac ice cream

Earl Grey Bavarian cream with chocolate and raspberry sauce

Now in its 10th year serving lauded contemporary French cuisine, the concept behind chef Kenichi Shiraishi’s Blanc Pierre is for visitors to ‘easily enjoy French cuisine.’ Judging by its continuing popularity - reservations are essential - the concept works.

A variety of fixed courses cater to a clientele who favour the place for date nights and special occasions, although the lunch menu is also known for its admirable cost performance. The food tends to play it safe with a mix of bistro staples and lighter takes on French cooking incorporating local seasonal ingredients and flavours for an added Japanese twist. 

Blanc Pierre

075 231 8550

 

Craftale @ Nakameguro

Onion consommé

White fish with sherry marinade and caviar

Shrimp sherry marinade and caviar

Foie gras with powdered beetroot

Duck pâté de campagne

Bourdin noir macaron

Lotus root and peppers mini pitta sandwich

Sprouts with smoked leaves

Scallop on bed of beef

Fish with salmon roe and muscat grapes

Roast pork with egg yolk

Caramel ice cream

Poached pear with ice cream and biscuits

This award winning restaurant has nothing to do with artisanal hipster brews — ‘CRAFTALE’ is a portmanteau of ‘craft’ (i.e., technique) and ‘tale’ (i.e., story), suggesting the sentiments underpinning the bold creativity of chef Otobashi’s contemporary French cuisine. 

Each dish is a considered arrangement of ingredients and tableware resulting in an unique combination of colours, aromas, textures and flavours that reflect the spirit of the regions and producers from which they are sourced. 

A dining area comprised of wood and stone provides a simplistic elegance and relaxing setting whether by noon or night. The large windows of the facade, overlooking the Meguro River, promise a delightful ohanami season perch. 

Craftale

03 6277 5813

 

Mintei @ Shimo-Kitazawa

Rapa Tsai (Chinese cabbage) kimchi appetizer

Menma (fermented bamboo shoots)

Sake

Zāsai (pickled zha cai)

Gyoza

Fried rice

Edokko rāmen

‘Rā-chan’ set

Tantanmen

Perhaps the most famous of Shimo-Kita’s Chinese eateries, Mintei is a venerable ‘machi-chūka’ frequented, and occasionally staffed, by aspiring performers and bona fide celebrities (Yutaka Matsuhige of Solitary Gourmet fame worked the kitchen in the 1980s). 

Established in 1964, the place is steeped in a disheveled Shōwa era charm, with shoulder-to-shoulder counter seating on the ground floor and more spacious zashiki dining on the tatami clad upper floor. 

The menu encompasses a wide variety of generously proportioned (the rāmen bowls are immense) chūka classics and some Mintei specialties such as pink fried rice (due to the red chāshū pork cooked into it) and chicken broth Edokko Rāmen; both of which can be enjoyed as part of a half-and-half ‘Rā-chan’ combo. 

Mintei

03 3466 7355

 

Iron House @ Meguro

Onion potage

Meat and vegetable soup

Olives and pickled onions

Zensai moriawase - ham, pâté de campagne, salmon and yellowtail marinade, ratatouille, grilled mushrooms

Zensai moriawase - roast duck, foie gras purée with marmalade, deviled eggs, pickles

Dill cream cheese with honey and red peppercorns

Hokkaido ‘Ezo shika’ venison with mushrooms, onions and mashed potato

Roast peppered-steak with fries

Grilled lamb chops with seasonal vegetables and mashed potato

Cheese risotto

Crème brûlée

Amidst a year of curfews, take-out stalls and restaurant closures the gents over at Trunk have added a welcome helping of cheer to Meguro’s dining scene with their newly opened sister shop, Iron House.

Essentially a polished copy of the original (although menu diversification is planned), the open kitchen, counter seating, hearty French fare and quaffable wines ensure a pleasurable - if rather familiar - dining experience. 

Iron House

03 4362 0426

 

Bistro Trois-Quarts @ Shoinjinja-mae

Appetizer

Foie gras and bacon wrap

Pate de campagne

Fresh baked bread with pork rillettes

Smoked salmon with marinated dill and oeuf mayonnaise

Smoke duck breast with goats cheese, walnuts and seasonal fruits

Chef Kinoshita

Onion gratin

Pan fried sea bream

Steak frites

Pan fried sea bream with scallops and seasonal vegetables

Beef cheeks stewed in red wine

Hokkaido venison

Apricot and orange creme brûlée

A perennial favourite, this lovingly tended neighbourhood bistro offers a delightful combination of warm hospitality and punchy tasting bistro classics. 

Chef Kinoshita and his wife are gracious hosts whom ensure that every visit delights. His cooking is bold yet unpretentious, while Mrs. Kinoshita’s fresh baked bread alone is worth repeat visits. The wine list is ‘politely priced’ and worthy of thorough exploration. 

Under current pandemic conditions the à la carte menu has been suspended in favour of a chef’s omakase course, although specific requests for inclusion can be made in advance. 

Bistro Trois Quarts

03 5787 6362