This is our concluding trip to Tokyo Michelin 2008. We will wait and see if there are any major changes to its new guide 2009 (due in late Nov), and decide whether it is worthwhile to revisit Tokyo, amid expensive Japanese currency. Relatively cheaper Euro dollar may redirect our attention to Europe when we are planning our next trip in 2009.
As usual, we tried the following 3-starred restaurants: 我們先試了以下三顆星的餐廳:
鮨 水谷 Sushi Mizutani 03-3573-5258 銀座8-2-10 銀座誠和シルバービル Ｂ１Ｆ 攝影—禁止
Michelin 3 Stars Tabelog 4.42 (Taste)
This famous Edomae sushi restaurant is found in a basement opposite the Ginza Nikko Hotel, not far from Shinbashi station (Ginza side). There are only 10 counter seats, and daytime and evening prices are the same - ￥15,000 cash per person, for 16 kan (1 kan = 1 nigiri) plus Maki. The rice in particular is premixed with red vinegar and salt, which complementing the intensity and sublime flavours of the nigiri. The order of sushi that we had that day: Hirame (fluke), Kohada (gizzard shad), Sumiika (cuttlefish), Toro (tuna), Chu-toro, O-toro, Akakai (ark shell), Hamaguri (clam), Mirugai (trough shell), Aji (horse mackerel), Kurumaebi (prawn), Sayori (halfbeak), Awabi (abalone), Uni (sea urchin), Anago (saltwater eel), and Kanpyo-maki (gourd roll). In comparison with other sushi restaurants, Mizutani’s rice is more sticky and has more flavor. The temperature of the rice is consistently warm. Unlike majority of sushi restaurants, most of Mizutani’s neta (ingredients) are in room temperature. The combined effect had us relishing the full depth of flavor in Edomae sushi. Overall, it is one of the best sushi restaurants that we have been to. With a fame of the Chef (his master is Chef Jiro – 3 starred Michelin), and top quality seafood and unique taste of the rice, we reckon the price is justifiable. We definitely recommend it if you can get a booking.
Losier 03-3571-6050 銀座7-5-5
Michelin 3 Stars Tabelog 4.05 (taste)
Next to the House of Shiseido (its owner company), the French restaurant, L’Osier is situated in the expensive Ginza district. Our dinner was so highly anticipated because we were turned down twice before. This time we made the booking well in advance, 3 months prior, so that we won’t get miss out again. The dinner costs us ￥25,000 per person and the overall experience is excellent. The only dish replaced is foie gras for langoustine & caviar ossetra. Our main dish is beef steak and it’s so juicy and tender, almost comparable to the best teppanyaki steak we had at Mouriya in Kobe. The desserts are just delightful to look at, and the taste is one of the best. By the time we finished the dinner, we are so full and glad we did take the advice of the manager not to go for ￥35,000 dinner, otherwise we’d have problem walking out of there. L’Osier is a restaurant that we’d like to go back again if we have the chance.
Joel Robuchon 03-5424-1347 目黒区三田1-13-1
Michelin 3 Stars Tabelog 4.28 (taste)
This contemporary French restaurant is on the second floor of a three-story replica of an 18th-century French chateau in the center of Yebizu Garden Place. There is only one word to describe the inside of the restaurant, sumptuousness, as its walls are decorated with Swarovski crystal glass and a large Baccarat glass chandelier hangs from the middle of the ceiling. We selected the highly anticipated 18-dish dinner course (all in small portion) which costs ￥36,000 per person. From oscietre caviar, beef, to crab and langoustine ravioli with truffle, every material used is top of the line. Overall taste is so sophisticated and one can easily identify it ‘s the unique style of Robuchon’s cuisine, as there is a slight resemblance to his 2-star restaurant, L’Atelier de Joel Robuchon, in Roppongi. Although Joel Robuchon has just arrived in town, he was in Roppongi and scheduled to come to Ebisu the next day as the manager regretfully informed us. Never mind that we missed him this time, perhaps we will try his restaurant in Paris next time. At the end, the manager gave us a loaf of orange flavor bread as a present.
原本已經吃過六本木的Latelier，其實就沒打算要去Joel Robuchon再吃，但看過好幾篇網友或格友寫的文章都對本店相當滿意，甚至是日本的Tabelog的排名都很高，也是因為這次排的餐廳有變動，所以乾脆就加入這間，加上也對他們的晚上菜色很好奇。總的來說，應該就是很Joel Robuchon的風格，想不出有何字眼來形容，好吃不在話下，擺盤也隨每道菜的意思而變化，算是有意思，用餐感覺也很愉快，裝潢更是富麗堂皇，但甜點的選擇和Losier相比起來是少了一點，不過吃這種事就是很主觀，只能說Joel Robuchon的風格不太投我喜好。
Quintessence 03-5791-3711 港区白金台5-4-7 ＢＡＲＢＩＺＯＮ２５ １Ｆ 攝影—禁止
Michelin 3 Stars Tabelog 4.26 (Taste)
The contemporary French restaurant, Quintessence (the 5th element), is about 5 mins walk from the nearest Shirokanedai station. It’s not too hard to find, but it is certainly the hardest one to reserve a seat. At least 50 calls were attempted before I could secure a booking, which tells you how popular this restaurant is. It only offers “carte blanche” menu (Chef’s selected menu) at a fixed price (dinner is ￥15,750 each person). All 15 dishes are nothing like we had before. The lamb from Hokaido in particular is roasted for 3 hours in low temperature (1 min in the oven, and 5 min out of the oven continuously – I feel so sorry for the guy who is designated to perform this lengthy process) and the taste is so tender and virtually there is no typical mutton smell. When we paid our bill and ready to walk out the door, Chef Kishida came to the reception to say goodbye. Of course, we grabbed him for photos and are so surprised that he is not only talented but so young (around 30+ only, and spent 3 years of his apprenticeship at 3-star L’Astrance in Paris). This is a restaurant definitely worth of coming back again.
Then, we have tried the following 2-starred restaurants: 我們先試了以下二顆星的餐廳:
Pierre Gagnaire 03-5466-6800 南青山5-3-2 南青山スクウェア ４Ｆ
Michelin 2 Stars Tabelog 4.03 (Taste)
This PG restaurant in south of Aoyama, Tokyo is found on the 4th floor of a stylish building next to another even flashy all glassed Prada building. Technically speaking, it was a 3 starred lunch that we had, because Chef Gagnaire took over the kitchen that day. The ￥12,000 per person lunch special was the only offer on the menu. His well-known innovative cooking style had us amazed. Firstly, every dish presented was like an art. Then, he chose food materials that you wouldn’t normally put together, yet the taste was so good and well-balanced. We especially like the main dish – imported French pigeon, the best pigeon that we ever tasted. Without hesitation, he autographed the menu and took a picture with us. He was both friendly and charismatic. We asked the manager what does that “TT” symbol mean with curiosity? He smiled and told us that it is a symbol of a table. Obviously. Having celebrity like Chef Gagnaire to cook for us another time, the possibility would be at his PG in Paris.
，給這次的行程加分很多啊！去之前有看過有人說服務不太好或是不太好吃什麼的，心裡總是有點怪怪的，但因為可以見到PG本人實在是太興奮，這件事暫且不管。那天到了想說先去一下廁所，一轉身一位高大滿頭白髮還戴著鐵髮圈的老人就不知從何處冒出來，咦…他不就是Pierre Gagnaire嗎？我都還沒準備好耶，就這麼地看見他本人，不管怎樣還是很高興啦，其實服務不錯，不知是不是老闆親臨，總是皮要繃緊一點啦… 最期待的當然就是料理啦，只有開胃菜、前菜、魚、肉，然後就是甜點、茶，算是不多，但是總算是見識到他的創意，把不同的味道綜合的很完美，還有他那有名的甜點，不只吃得很樂也看得很高興。吃到主菜的時候，他總算是來到我們的座位，打完招乎後，簽名是一定要的，當然也順便請求拍照啦。其實對於他們那個TT的標誌一直很好奇，到底是什麼意思啊？難道大家都知道嗎？反正不管三七二十一問了服務人員，其實就是餐桌的意思而已啦。
Aimee Vibert 03-5216-8585 千代田区二番町14-1
Michelin 2 Stars Tabelog 3.91 (Taste)
The outside of Aimee Vibert is an elegant stone wall mansion, where it is situated in between Honzomon and Kojimachi subway stations. We picked this restaurant because it is very popular and rated reasonably high in Tabelog. We wanted to try their lunch initially, but were told that there was only one dinner night available, even though we started the booking 10 weeks prior. Upon arrival, the staff will take you to a waiting room on the second floor full of expensive antiques for welcoming drink while choosing the menu. Then you will be brought to the gorgeous dinning area with an open veranda, where you can look out to its French style garden with a heart shaped lawn. We had ￥10,500 per person dinner course and selected lobster and imported duck for our main dishes. The overall taste is a bit strong and mature, however, the quality is of high standards. This restaurant is like Ristorante Aso (2 Star Italian restaurant), good for impress your partner on a special occasion. The lunch menu is reasonably priced, but only if you could made the reservation.
外觀就像一位小城堡一樣，座落在民宅中，顯得有點與眾不同。一進門就被領到二樓的waiting room，會問你要不要先喝東西，也先直接點了菜，過了一會兒再才被領到正式的餐桌上，環境非常優美，外面還有法式庭園，從二樓看下去看有一個心型的草坪。相較之下，他們的菜味道醎了一點，但還不至於像大阪的Stella Maris這麼重，是可接受的範圍，品質有一定的水準，只是並沒有讓人印象特別深刻的菜。
菊乃井 Kikunoi 03-3568-6055 港区赤坂6-13-8
Michelin 2 Stars Tabelog 4.06 (Taste)
With the recent influence of Japanese TV series, Osen, we thought we should include one traditional Japanese kaiseki in this trip. This Japanese ryotei (and kappo) is the Tokyo branch of Kikunoi in Kyoto, where is located in Akasaka. The set menu dinner course we had is ￥15,000 per person, and the foods are of high standards including use of large amount of matsutake (pine mushroom), and other mushrooms like shiitake & maitake. The ingredients are sourced with highest quality in mind, even the water is transported from Kyoto. In its open kitchen, we can see grill and stoves use only charcoal, where most of our wonderful foods come from. The owner/chef Yoshihiro Murata is the 3rd generation, whom he later on come out to greet every guest. He has TV food show and a regular writer to several good food magazines. Overall, the foods and dinning experience are excellent, and it is more relaxing than we were in Hamadaya (3 starred Michelin).
さわ田 Sawada 03-3571-4711 銀座5-9-19
Michelin 2 Stars Tabelog 4.29 (taste)
This restaurant is located on the 3rd floor of a small building, next to the Belgium chocolate shop Del Rey. It is one of the restaurants that you have to book well in advance, however, we are the only two customers when we turned up for lunch that day. The lunch costs us around ￥23,000 for 20 kan per person, in which consist of: Makogarei (plaice), Sumiika, Akagai, Kanpachimae (yellowtail), Tairagai (razor clam), Chutoro, Chutoro, Otoro, Kohada, Yariika (spear squid), Kurumaebi, Kisu (sand smelt), Buri, Marugai, Katsuo – smoked, Buri toro – grilled, Uni, Anago – salt & sauce, and Tamago. ). At the end, the fruit dessert, Houzuki (gooseberry) is my wife’s favor. With regard to Sawada’s (his master is Chef Mizutani – 3 starred Michelin) rice, it is also premixed with red vinegar and salt. The taste is therefore similar to Mizutani’s, but less sticky. The temperature of the rice is consistently warm, but not as warm as his Master’s. Most of the neta on the nigiri are in room temperature but cooler than Mizutani’s. Although there are some similarities in between them, Sawada did demonstrated with his own combination and techniques. There is no question that it is one of the best sushi restaurants that we have been to, with a lot more different seafood offered.
New Michelin 2 Stars (2009)
鮨さいとう Sushi Saito 03-3589-4412 港区赤坂1-9-15 自転車会館 １Ｆ
Michelin 1 Star (2008) Tabelog 4.38 (taste)
Sushi Saito with only 6 counter seats is located in Nihon Jitensha Kaikan building opposite the US Embassy in Tameike-Sanno. The lunch cost us about ￥9,000 per person for 14 kan plus Maki & Tamago. The young Chef Saito (his master is Chef Kanesaka- 2 starred Michelin) speaks reasonable English and is quite friendly and approachable. The tuna in particular is allowed to age for more than 2 weeks in the ice room; a sharp eye is kept on the aging process, and adjustments are made to the thickness of the slice. The order of sushi we had that day: Hirame, Buri (yellow tail), Toro, Chu-toro, O-toro, Sumiika, BabyEbi, Kurumaebi, Aji, Katsuo (bonito), Kohada, Ikura (salmon roe), Uni, Anago – Salt & Sauce, Tekka-maki (tuna roll), Tamago. In comparison with other sushi restaurants, Sushi Saito’s rice is consistently warm, more firmer and has a bit of sour taste. Unlike other sushi restaurants, the temperature of neta is depending on the type of fish used: tuna is slightly below room temperature, white-fleshed Fish is lower than Tuna, and shining silver fish is in lowest temperature. As result, the harmonious balance of shari (rice), wasabi, neta, and soy sauce is achieved here. Overall, it is one of the exceptional sushi restaurants that we have been to, although we can still taste a bit of similarity from Sushi Kanesaka.
Lastly, we have tried the following 1-starred restaurants: 我們先試了以下一顆星的餐廳:
La Bombance 03-5439-4010 港区西麻布2-25-24 Ｂ１Ｆ
Michelin 1 Star Tabelog 4.27 (taste)
As the restaurant only offers dinner, it is a bit hard to find at night as it is located on the basement floor of an ordinary looking building. The place is quite cosy, however, its counter only seats eight people plus a table for four. We chose La Bombance because we always like to experience something different, such as incorporating western ingredients with Japanese style cooking, and it’s got very high rating on the Tabelog. The only set course menu is ￥11,000 per person and the portions are more than adequate. Most of dishes are surprisingly good including desserts, especially the white coffee dessert is exceptional. The only downsides for us are it only opens for dinner, and it is a bit far from the nearest subway station.
竹葉亭 銀座店 Chikuyotei 03-3571-0677 中央区銀座5-8-3
Michelin 1 Star Tabelog 3.29 (taste) Shominchelin 3Stars
Chikuyotei has 2 restaurants in Ginza. The one near Mitsukoshi Department store is a 3-star Shominchelin restaurant. (Tokyo restaurant guide to the ordinary people). We picked this restaurant because we couldn’t go to Disney Sea that day due to heavy rain and we have to come up with something different and require no booking in advance. We ordered Unagi-Don A & B (bigger portion) which cost ￥1,650 and ￥2,000, respectively. The tasty unagi is plump and thick, and the sauce is made from secrete recipe. We both reckon that Chikuyotei is perfect for diners who are budget-conscious and also looking for quality Japanese food, and most importantly, wish to spend 2 hours on other activities such as shopping rather than on lunch alone.
祇園下河原レストランよねむら Yonemura 03-5537-6699 銀座6-8-7 交詢ビル ４Ｆ
Michelin 1 Star Tabelog 4.0 (taste)
Yonemura is located on the 4th floor of a department store building in Ginza, which is quite easy to find. We picked this restaurant because we wanted to try something different, like contemporary Japanese cuisine, and it is rated reasonably high on Tabelog. The lunch that we had is ￥6,000 set course per person. There is ￥9,000 set course including Shabu Shabu/hot pot, but we thought we should reserve some space in our tummy since we are going for dinner at Robuchon later. The lunch is indeed contemporary ranging from foie gras to curry rice. Every dish is amazingly taste good, in fact, outstanding. With ￥6,000 a head for the good food and service that we had, we are definitely coming back again.
在銀座的一間百貨的四樓，和La Bombance一樣是現代日本料理，在來這之前已經吃過La Bombance，對Yonemura算是很期待。在這裡，各種不同的食物，可以說比La Bombance混得更兇，但每樣都很好吃。譬如像一開始就可以來個綠茶配上法國麵包，或是也使用義大利麵，最後的飯後飯還可以選吃咖哩飯。感覺什麼都有，什麼都不奇怪。所以應該可以說，如果你不知道吃什麼，如果你又什麼都想吃，可以考慮一下Yonemura，這裡很有趣。
In addition, we have tried the following popular sushi restaurants以下是其他間的壽司名店:
新橋鶴八 （しんばしつるはち）ShinBashiRuhachi 03-3591-1551 港区新橋2-16-1 ニュー新橋ビル２Ｆ
ShinbashiRuhachi (SBRH) is an Edomae sushi restaurant located on the 2nd floor of a white building full of massage parlors, next to JR Shinbashi station. We picked this sushi restaurant because it is mentioned in a Tokyo’s famous sushi restaurant guide and also rated quite high on Tabelog. There is no set course menu in this restaurant so every customer tells Chef what he/she likes from the seafood list on the wall. We ordered in total of 11 kan which costed us around ￥9,000 cash per person. The order of sushi we had that evening: Hirame, Sumiika, Toro, Anago, Uni, Chutoro, Kohada, Aji, Akagai, Tekka-maki, and Kurakake (Tamago nigiri). In comparison with other sushi restaurants, RBRH’s rice is consistently warm, plain - almost has no flavor, and much firmer than most of sushi restaurants that we have been to. Since the restaurant has no air condition, there are all kinds of smells, and whether that is the cause for the inconsistent temperature in neta is not known. Overall, it is a slightly above averaged sushi restaurant and we feel a bit doubtful on why it is rated so high on Tabelog among Japanese?!
弁天山美家古寿司 総本店 Bentenyama-Miyako Zushi 03-3844-0034 台東区浅草2-1-16
Tabelog 3.73 Shominchelin 3Stars
Bentenyama-Miyako Zushi (BMZ) is only two streets away from the popular tourist attraction, Asakusa Temple. This zushi (old sushi) restaurant is quite famous because it is about 140 years old. Its traditional Edomae technique is only pass on to son only, and the current Chef is 5th generation. It is also a 3-star Shominchelin restaurant - Tokyo restaurant guide to the ordinary people. There is no problem communicating with the old Chef in English. He even has set course menu in English. We ordered 10 kan set course first and added 2 extra kan later, which costed us around ￥5,000 per person. The order of sushi we had that day: Hirame, Madai (red sea bream), Akagai, Katsuo, Kohada, Kurumaebi, Boiled Ika, Steamed Anago, Toro, Kurakake, and 2 extra kan: Chutoro & Otoro. In comparison with other sushi restaurants, BMZ’s rice is consistently warm, sticky (less than Sushi Mizutani), and a bit firm. The temperature of neta, on the other hand, is consistently cooler. Overall, it is a restaurant with traditional sushi technique, outstanding taste, quality seafood at very very reasonable price. We will definitely go back again next time in Tokyo.
第三春美鮨 Daisan Harumi Sushi 03-3501-4622 港区新橋1-17-7
Daisan Harumi Sushi (DH) is also very close to JR Shinbashi Station, but it’s not easy to find because it is hiding in a small alley. The Chef Nagayama with over 40 years of Edomae sushi experience is also the author of his popular book “Sushi”. Everyday he posts a list of the origin of all the seafood & ingredients (including rice, wasabi and even soy sauce) acquired and used, on the wall behind the counter, so that customers can appreciate the quality and transparency from the Chef. We ordered 14 kan set course plus tamago, which costed us around ￥10,000 per person. The order of sushi we had that day: Sumiika, Kawahagi (Filefish & its liver), Katsuo, Toro, Chu-toro, Kohada, Saba (mackerel), Uni, Kurumaebi, Ikura, Katsuo – light grill, Anago – steamed w/sauce, Chu-toro, Prawn head - fried, Tekka-maki, Tamago. In comparison with other sushi restaurants, DH’s rice is consistently less warmer, slightly firmer, and taste plain. The temperature of neta is always on the low side. Overall, it is a restaurant with above average taste with quality and fresh seafood at reasonable price.
Finally, we have again tried out many different desserts including revisiting some of the well-known establishments. Most of them are really good, and of course, some are only mediocre, according to our own rating scale.
4.7-5.0 不可抗拒的好吃 Simply irresistible
4.4-4.6 非常好吃 Excellent
4.0-4.3 比預期的好 Better than expected
3.6-3.9 不錯 Good
3.5 below 普普 Average
Eating in the shop 內用:
Hidemi Sugino 再訪 京橋3-6-17 10:00～19:00 MonClose 日本Tabelog 全国甜點第1名 4.33 (Taste) 攝影—禁止
This popular dessert shop is found in a little ally in between Kyobashi & Ginza (towards Ginza), which is still ranked number one in our hearts after the second visit. There are some rules of the shop, if we understand it correctly: the left hand side (about 5 kinds of dessert) of the cold-display can only be enjoyed in the shop, while the right hand side can be boxed and takeaway. Of course, we ordered 4 cakes on the left hand side, thinking come back again next time to buy the right hand side ones for takeaway. But unfortunately it closes on every second & fourth Tue of a month, when we joyously come back on one Tue (the day we are leaving Japan). Oh dammmmmmn…. Below are 4 cakes we tried:
Paradise Raspberry Yogurt 4.8 Exotique Banana w/cocona powder 4.8Sicilie Kiwi w/raspberry & black current 4.7 La Harmanie Cherry with nuts 4.8
Laduree, Ginza 銀座4-6-16 10：00～11：30（月～土） Tabelog 3.6
A famous old French dessert maker, Laduree, has just joined the intense dessert market in Ginza. It is on the 2nd floor of Mistukoshi department store with a separate side entrance. The place is cozy and window seats are preferred at night so you may appreciate the night-view in Ginza. Its macron is less sweeter than Pierre Herme, but the overall taste we think Pierre Hermes is slightly superior. The tea is good, and so are chocolate, and rose & raspberry sorbets. It opens till late so any night owls or lovers can enjoy late desserts, but the costs are not cheap.
Chocolate sorbet 4.4 Rose & raspberry sorbet 4.3 Macaron 4.1
Henri Charpentier, Ginza 銀座2-8-20 10:00～21:00 Tabelog 3.62
This multi-award French dessert maker, Henri Charpentier, (its company also owns C3 in Japan), has a sizeable retail and coffee shop in North of Ginza. The inside of the shop is quite colorful and designed with French elements. The restrooms are hidden behind the fake bookcase wall next to staircase, which is quite unique. We found that its macron is less sweeter and cheaper than Pierre Herme & Laduree, and the taste is above average (NB. Taste is depends on personal preference), and therefore represent value. We had the following during our afternoon tea:
Pondre tea 4.3 Classis raspberry 4.3 Creame au Carmel pudding 4.2Gateau Fromage aux Myrtiles cheese 4.4 Macaron 4.3
Neuhaus, Ginza 銀座2-8-2 10：00～20：00（月～土） Tabelog 3.55
The famous Belgium chocolate maker, Neuhaus, has a little shop (on the same street to Henri Charpentier) with limited seats in Ginaz. Its smooth tasting cold chocolate drink, in both Orange and Original flavors will satisfy any chocolate addicts, such as me. 就在HC的同一條街上的轉角處，我們點了橘子口味和原味的巧克力飲料，喝起來濃濃的巧克力很順口而且甜度很好。 4.5
Mikimoto, Ginza 銀座2-4-12 Tabelog 3.59
Sitting on the 3rd floor of famous Japanese pearl maker, Mikimoto building (not far from Quil-fait-bon), you will find this boutique coffee shop. Both interior and exterior of the building are delightful to look at, especially the retractable light that goes up and down next to the staircase. Its signature dessert Pearl and Mango Pudding are very very good.
甜點是真的滿好吃的，但價格倒是小貴了一些。 Pearl 4.5 Mango Pudding 芒果 4.4
Ori Higashiya 西麻布3-16-28 11:00-8:00 Tabelog 3.41
Next to Greece Embassy in Azabu. The shop has a quality and modern look, which service traditional Japanese tea. Its wagasi (Japanese desserts) is exceptional but expensive. 4.5
Quil-fait-bon再訪 銀座2-4-5 11:00～21:00 Tabelog 3.9 黃金傳說2007日本最好吃甜點第2名
Our second visit to this famous French dessert maker. Its combination of fresh fruits and delicious tarts is still our favor. A must visit place. 是第二次再吃，還是最喜歡他們那種類似千層派皮的塔了。
Mangor芒果 4.5 Persimmon Chocolate 柿子 4.3
Toraya 虎屋菓寮, Midtown Tabelog 3.63
We only tried the ice cold mocha which is really good and wanted to try their dessert but we were still quite full after lunch. This will be on our top list next time we visit Japan again.
La Soufflé 西麻布3-13-10 12:00～22:00(L.O) Tabelog 4.3
This soufflé specialize shop in Azabu is not easy to find. But we will definitely come back again after we sample the best soufflé we have ever had (slightly better than Toshi Yoroizuka). Price is reasonable but it is a bit far though.
茶寮 都路里 再訪 汐留 黃金傳說2007日本最好吃甜點第15名
Our second visit to this Kyoto style Japanese dessert shop in Shio-dome. This time we found it quite sweet but it is still delicious. We would prefer 京はやしや (Kyo Hayashiya) though. 4.0 還是覺得滿好吃的。
A Tes Souhaits 吉祥寺東町3-8-8 11:00～19:00 日本Tabelog全国甜點第2名 4.27 (Taste)
As it is listed as second place right after Sugino on Tabelog (also appear on numerous dessert books), we head off to this highly anticipated popular dessert shop in Nishi-Ogikubo (JR Sobu Line). The shop was packed even when we arrived at around 3pm. There are no seats so we decided to takeaway our orders without further delay on our pre-planned dinner. The selection is far more than Sugino’s. The overall taste of A Tes is only a little bit behind Sugino. Definitely another 3 stars dessert maker. Below are the 4 cakes we tried (wish I have a bigger stomach so I can try more):
Orangerie 4.7 Tarte Chiboust 4.7 Acidule passionfruit & mango w/cream 4.6
Mont-blanc chestnut w/cream. Less sweeter than Angelina 4.6
Zuckerbacheriei Rayanuma ツッカベッカライカヤヌマ 赤坂1-4-5 11:00～18:00 Tabelog 4.07
The shop is located in Tameike-Sanno, not far from US Embassy. Just remember to look for Austrian flags in front of the shop because it is not easy to find. The chefs are awarded in Austria and their expensive desserts are quite popular among Japanese. We also wanted to try Austrian jam (famous in the world) but we have to give up the idea due to the customs regulation where we come from. All desserts are takeaway only. Below are 2 dessert that we tried:
ザッハトルテ Chocolate 4.5 Jahreszeiten - Apple pie 4.2因為是奧地利式蛋糕，覺得很特別而前去，不過裡面的甜點看起來倒是沒有很漂亮的外表，買的其中一個小小的巧克力蛋糕，有一點甜，但味道很特別，算是很好吃的。
うさぎや 本店 Usagiya 日本橋1-2-19 9:30-6:00 Tabelog 4.06 黃金傳說2007日本最好吃甜點第11名
Always wanted to try Dorayaki 銅鑼燒from an well-known maker. This one is quite popular and the taste is very nice.
満願堂 浅草オレンジ通店 （まんがんどう）Mangando 浅草1-21-5 10:00～20:00 Tabelog 3.84
Japanese Yogan. Not bad. 芋羊羮 3.6 只是進去試吃了一下，覺得不是很特別就沒買了。
おいもやさん興伸 浅草伝法院通り店 Oimoyasan 浅草1-39-9 [土] 10:00～19:00 Tabelog 3.66
Thought the sweet potato coated with thick sugar sauce was going to be really sweet, but in fact it wasn’t and taste really good.
九重 （ここのえ）Agemanju 浅草2-3-1 9:00～19:00 Tabelog 3.24
揚げ饅Mocha. OK 3.6 幾乎是大家都在買，雖然是炸饅頭，不過不會很油膩。
Mochicream 再訪 International Airport Terminal 2 Tabelog 3.35 黃金傳說2007日本最好吃甜點第25名
As usual, have to buy some to bring home, because these are our favor. We bought different flavors this time:
Sakura 4.2 Greentea 4.2 Raspberry 4.2 Double Mango 4.4就像大福，但有很多口味可以選擇還不錯
Pierre Marcolini 銀座5-5-8 11:00～20:00 Tabelog 3.97
Earl Gray & Pierre Marco Chocolate . Really nice. 作法和其他間的巧克力有點不同，還不錯 4.4
Del Rey 銀座 5-9-19 Tabelog 3.93
Another famous Belgium chocolate maker. Bought 2 signature Antwerp Hands Caraque Milk & Dark. Should try its café shop in Omotesando next time. 比利時巧克力，也很棒 4.3
Mon Chou Chou 銀座三越店 Tabelog 3.77
Reported on TV so we went to have it look the next day. We bought the basic flavor to (the other flavors all sold out) to bring home. Taste above average. 有原味的奶油口味和栗子口味，奶油很好吃一點都不膩口。 4.3
Angelina 再訪 三越日本橋本店 Tabelog 3.57 黃金傳說2007日本最好吃甜點第3名
Mont blanc in pumpkin flavor. Really good. 應景的南瓜Mont Blanc很好吃 4.4
Wabisa 三越日本橋本店 Tabelog 3.0
Mocha pudding. Not too sweet. Much better than expected. 抹茶布丁，味道比較淡，適合不嗜甜的人。 4.0
Le TAO 南小樽 Tabelog 3.82
Jersey Milk Pudding. Bought one at the Hokaido Foods Show at Mistukoshi Department Store. Very very nice.
Dalloyau 再訪 銀座 2-6-16 Tabelog 3.82
Bought a macaron just want to compare it to Pierre Herme (PH), Laduree, Henri Charpentier (HC), Joel Robuchon (JR), and L’osier. We think Dalloyau is pretty average when compare to all the others. PH has multiple-layer tasting effect but it is the sweetest of all. Laduree is above average but it’s expensive. JR and L’osier are all very good but not easily accessible like the others. HC is more friendly in pricing and at the same time, it’s definitely comparable to all the other well-known makers. In short, we value HC in both pricing and taste. 3.8
如果跟這些吃過的小圓餅比起(PH, Laduree, HC, JR, and L’osier)，Dalloyau顯得有點普通，PH4.3的層次口感很棒，但就是很甜，價格也不便宜，Laduree4.1就不那麼甜，但也是滿貴的。JR4.3或Losier4.1都很不錯，但除非去餐廳，不然取得不是很容易，不過JR有麵包店應該買得到，HC4.3就屬於經濟實惠型的，滿好吃的，價格比起來也便宜一點。
福砂屋 再訪 銀座三越店 Tabelog 3.29 黃金傳說2006日本最好吃甜點第15名
As usual, need to get one to bring home. This time we go for Size 1.0, and still not big enough…… Still kicking myself.
鎌倉五郎 銀座三越店 Tabelog 3.29
First time and bought a pack of 6花子小豬in two different flavors. They look really really cute and taste very very nice. 很可愛，味道也不錯 3.9
たねや Taneya 銀座三越店 Tabelog 3.28
First time try this type of dessert and brought 6 rectangular天平 最中home. One of the best. It has just added to our list of must buy dessert to bring home. 4.5
http://www.backpackers.com.tw/forum/showthread.php?t=49886 Michelin 2008 Tokyo I + Sweets
濱田家 Hamadaya, L’Atelier de Joel Robuchon, Sant Pau, Gordon Ramsay at Conrad
http://www.backpackers.com.tw/forum/showthread.php?t=101738 Michelin 2008 Tokyo II + Sweets
小十Koju, 神田Kanda, Ristorante Aso, 鮨 かねさかKanesaka, Cuisine[s] Michel TROISGROS, 湖月Kogetsu, 久兵衛 銀座本店Kyubey
Disclaimer: The above published ratings are derived directly from their original publications or websites. However, readers should always refer to the original content for the accuracy of the information. Authors’ comments and ratings are based on personal experience & preferences, and therefore, to be used as a general guide only. Readers should expect wide-ranging dinning experiences. Happy Dining.
Amiee vibert(法國料理)/ Sawada(壽司屋)
鮨 Saito(壽司屋)/ 菊乃井(京料理)
La Bombance/ Yonemura(現代日本料理)