Posts Tagged ‘excellent cuisine’

La Fontelina Restaurant – Capri

Sunday, May 11th, 2008

FontelinaTel. +39 081 8370845
Fax. +39 081 8374612
Location: Faraglioni
80073 Capri (Napoli)
Prices: Moderate – Expensive

La Fontelina is a special little cove with a restaurant set on a rocky promontory above the sea; you can swim by climbing down the short ladders from the rocks into the sea as there is no beach. Colorful, umbrella covered, tables overlook the Faraglioni rocks and it is one of the most exclusive restaurants on the sea, serving the best cooking at the waters edge, simply presented local seafood and pasta. I did not visit on my last trip (I have dined there countless times over the years) because of our small child, it is not suitable for children because of deep and possibly rough water. I have also checked with the locals to make sure nothing has changed, and it is also reassuring that it is still owned by the same family for over 50 years.

Boat service back to Marina Piccolo is available. It is a must to have lunch here and essential to book at the telephone number above.

France Chubo Kaeriyama – Tokyo

Monday, April 21st, 2008

Akasaka Emerald Bld., 2A
2-8-13 Akasaka Hinatoku
Tokyo, 107-0052 Japan
Tel. 03-3583-5610
Credit cards: All Major

Dining Room

France Chubo Kaeriyama is a hidden treasure situated in a fairly typical Japanese
restaurant space, accessed by climbing up a tiny circular staircase from street level. It seats only about 25 persons and serves unswerving and marvelous classic French cuisine. Reservations are highly advised.
The chef/owner is Koji Kaeriyama, who previously worked in
various French restaurants in Tokyo, owned a restaurant in
Paris, and also did a stint working in a few restaurants in
Los Angeles before realizing his dream to open his own
restaurant in Tokyo.

A few of the items listed on the à la carte menu are:
Terrine of foie gras. jellied rabbit terrine, assiette de charcutrie

Duck confit with white beans, Beef cheek braised with red wine sauce

There are two prix fixe menus for lunch ¥1800 and ¥2500
Below are listed some typical lunch starters:
Pork terrine, seasonal fried river fish, minestrone with gobo root and white and brown beans, onion tart.
Main course: Tranche of Halibut coated with five kinds of crispy rice,
Beef cheek in red wine demi-glace sauce, pork with tomato flavored veal stock.
Dessert: floating island, fresh strawberries diced with mint and served with vanilla ice cream.

He receives organically raised pork from Hokkaido and visits the Tsukiji fish market in Tokyo most mornings and the produce he uses is always top quality as well as being fresh. This charming restaurant is definitely worth a visit as it is run with loving care.

Mikuni Restaurant – Tokyo

Friday, March 21st, 2008

Tel. 03-3351-3810, Fax 03-3225-1324
1-18 Wakaba, Shinjuku-ku, Tokyo 160
Credit Cards: All Major
Prices: Very Expensive


Mikuni can be difficult to find without good directions, as it is hidden on a small residential street not far from the palatial State Guest House. Look for the sign Hotel Mikuni, incidentally it is not a hotel, it has however, been chosen as a Relais et Château Restaurant and with no wonder as it is one of the best tables in Japan.
A large window in the dining room looks onto trees huddled close to the glass in the extreme foreground. On each table, an elegant, curved translucent plastic vase is placed with a narrow trough only large enough to put about a dozen small stems. In one corner is a huge arrangement made out of branches and decorated with autumn fruits and ivy with variegated leaves. Gold service plates flecked with lavender and blue patterns are impressive; the restaurant’s flatware is of the best quality from Paris and the glasses are engraved with a handsome letter M logo. The dining room has some smart looking modern paintings with a couple of large works taking up most of the space on two walls although, the real art is on the plates.


Fish with Red Wine Risotto

Veau Mikuni

For lunch the set menu is priced reasonably and includes 6 courses, coffee, and petit fours. The selection on the day I dined there started with an “amuse bouche” a custard tart and served with a selection of outstanding bread. Wild mushroom soup “Cappuccino Style” was served in a large coffee cup with foaming milk on top of coffee-colored soup. Poached Bass (Itoyori) with fried Makomotake served with a watercress coulis and sweetened vinegar.The next course was Roasted Duck Breton with a Fricassé of Pumpkin (Kabocha) and eggplant with Sauce Poivre Vert. Next Fromage Blanc “Akane-Ringo” the fromage blanc was studded with pieces of apples and ginger and sitting in a pool of fresh, liquefied, apple jelly.

Fruit tart Mikuni

The dessert course “Mikan” caramelized and perfumed with “yuzu” with cocoa ice cream and lemon decorated with a wing made out of bamboo leaf and mint wrapped in a small bundle in the center. After the Chariot of Pastries was rolled up to the table included among the many choices was a fresh berry tart from Hokkaido and Floating Island. Coffee with petit fours followed. For an extra charge, you can sneak in a cheese course preceding the dessert courses.
The house white wine was at the time a Grave Blanc and the red was a St Julien from Bordeaux.
This restaurant is in the same category as the finest three Michelin-starred restaurants in France and the prices reflect this.

Dessert Mikuni

St Julian Mikuni

Vieille Prune

Vieille Prune2