No. 9 Park – Nine Reasons I’ll Be Back

9. Location: Inside a historic townhouse at the corner of the Boston Common, it’s an ideal setting for No. 9 Park.

8. Reputation: Barbara Lynch is a celebrated chef in the Boston area – a James Beard Award winner and chef/owner of several restaurants in the city. Fortunately, this restaurant did not suffer from her expansion to so many different establishments.

7. Ambience: Although the entire restaurant had an elegant charm, I liked sitting in the back dining room. It felt more warm and cozy – lush neutral colored fabrics and dark woods lit by a soft golden glow.

6. Menu: The cuisine is both Italian and French inspired. There were so many enticing options on the menu that it was difficult deciding what to order. Had it not been a Monday night, I probably would have gotten the 7 course tasting menu instead of the 3 course.

5. Roasted Ribeye with Braised Oxtail and Potato & Truffle Mille-Feuille: While I wish the beef had been more tender (still can’t get that Saga beef out of my mind!), I still enjoyed the components of this dish. The braised oxtail was rich and comforting, chanterelle mushrooms were earthy and succulent, and the potato truffle mille-feuille was moist and buttery with a perfect crispy crust.

4. Wine List: The wine list contained many interesting varietals of wine – including some grapes I hadn’t heard of before. Our waiter wanted to make sure we found just the right wine and graciously poured us a few tastings before we made our decisions. I was impressed by the unique flavor profiles and complexity of their wines.

3. Prune Stuffed Gnocchi with Seared Foie Gras: Much larger and less dense than traditional gnocchi, these soft pillows were laid on a small pool of Vin Santo sauce. I couldn't really taste the Vin Santo; it was lost amidst the stronger flavors of the other components. I usually find prunes to be quite unappealing, but thoroughly enjoyed how their sweet tartness cut the richness of the foie gras.

2. Concord Grape Clafoutis: This dessert was out of this world! The clafoutis was cut into small cake wheels which were dense yet creamy and had a rich nutty flavor. The dessert also contained stewed concord grapes, grape gelée, caramelized peanuts, and peanut ice cream – mixed together it was an explosion of flavors and textures. What a sophisticated and decadent play on the peanut butter and jelly sandwich!

1. Service: I’ve found the service at many fine dining establishments in Boston to lack the professionalism and finesse of their peers in San Francisco and New York; however, our waiter at No. 9 Park was one of the best I’ve had in a while. He was very knowledgeable about the food and wine, yet came across as very unassuming and hospitable. He was extremely helpful in selecting our wines and gave superb recommendations on foods that were new to us (loved the cafloutis and B’s sunchoke velouté soup!)

I will definitely return for the 7 course chef’s tasting menu!

BITE METER: No. 9 Park – 4.0 bites (out of 5)

Oyster Shucking in Tomales Bay State Park

Just 2 1/2 hours north of San Francisco, Tomales Bay State Park is a great place to have a picnic with a bunch of friends, especially if you love oysters as much as I do. You can purchase fresh oysters directly from their source and then have fun shucking them on the beautiful beach.

Heart’s Desire Beach (inside the state park) is the perfect picnic location – gorgeous scenery, lots of picnic tables and grills, and restrooms on site. I used to go to the Hog Island Oyster Company Farm, but it has gotten so popular that they now require reservations (which book up months in advance) and also charge $8 per person for use of their tables (lame).

74 delectable oysters from the nearby Tomales Bay Oyster Company

The first shucked oyster…73 more to go! Also, wearing gloves is a must – don't risk getting stabbed with an oyster knife!!

Heart’s Desire Beach

A short hike through the woods leads to a more quiet and scenic side of the beach

Life is good in Tomales Bay

I 'heart' Heirloom Tomatoes

Every summer, I anxiously await the arrival of my beloved heirloom tomatoes. Once I spot these colorful, organic beauties at the Farmers Market, I then spend months devouring thier juicy flesh, intoxicated as they burst with flavor. As this summer nears to an end, I wanted to say goodbye lovely plants...see you again next year.

Oodles of Noodles

I love, LOVE noodles!! I enjoy them in all sizes and in all different cuisines. Always craving noodles, I could literally eat them every day. So of course, I could not leave Japan without writing about their deeeeeeeelicious noodles. [Note: Noodles are also a very budget-friendly way to eat your way through Japan. The dishes below only cost $8-15 USD, practically a steal for filling your belly with such good food.]

RAMEN: Although ramen originated in China, the Japanese serve it in a hot broth and with ingredients that make it uniquely Japanese. There are tons of ramen restaurants all over Tokyo; however, Kyushu Jangara Ramen is one of the few that always has a line of people (despite their multiple locations throughout the city). The Harajuku location is tiny with just a single bar around the busy kitchen.

Kyushu Jangara specializes in Hakata style ramen – really thin noodles in a pork broth. I ordered the miso kyushu ramen with shoyu-boiled egg, stewed pork, chasu pork, and spicy cod roe. The miso-pork broth was rich and fatty without feeling overly greasy, and the spicy kick of the cod roe cut right through the thick broth. The slow-cooked stewed pork had a bold savory taste with a hint of sweetness. I thought the noodles themselves were just ok – they were so thin that they were overshadowed by the other components…the traditional size ramen noodles would have held up better. Overall I had better ramen before, but Kyushu Jangara still served up a hearty, comforting bowl that hit the spot.
SOBA: Walking into a random soba restaurant on Kamachi Street in Kamakura, I stumbled up the absolute BEST tempura soba I’ve ever had! My mouth still waters when I think about it. Regrettably, I did not get the name of the restaurant – mea culpa! (Hopefully, the uniform on these ladies will provide a clue for anyone who wants to find it.) The tempura is made from scratch as soon as the order is placed, so it comes out super hot and crispy. The ingredients were so fresh that all their flavors really stood out; and although they were fried, the tempura was surprisingly not oily at all. I repeat, fried but not oily at all.
Soba is a long, slender buckwheat noodle. Depending on the time of year, it can be served in a warm broth or cold with a dipping sauce. Since it was summer, I had the chilled soba with tsuyu sauce…and yes, slurping the noodles from the sauce does enhance the taste of the noodles! I’m not sure if was because slurping allowed more air to mix with the sauce in my mouth or it made me appreciate the long noodles in smaller portions, but it did taste a lot better than just sticking a bunch of noodles in my mouth and chomping on them. These chilled noodles were fresh and springy – a perfect combination with their incredibly light, crispy tempura.
UDON: Probably one of the thickest Japanese noodles, udon is almost always served in a warm broth. Since I still had not found an udon restaurant that I was crazy about, I decided to go to try one more place for my last meal before heading to the airport -- Udon Kurosawa. A cold front had just come into Tokyo, so it was the perfect morning to head to Roppongi for a hot bowl of noodle soup. I couldn’t decide between two of the menu items, so B and I ordered them both to share.
Shrimp Curry Udon – Deliciously flavorful and spicy. It’s a heavy, sticks-to-your-bones soup, but without being overwhelming – would be perfect for winter. Japanese curry can sometimes be too sweet or cloying, but this curry broth was savory and smooth. The shrimp was good, but I don’t think they really added anything to the dish…perhaps if they had been sweeter. But most importantly, the noodles were thick and plump with just the right amount of chewiness. Wild Duck & Green Onion Udon – I liked this bowl a little more than the shrimp curry udon. The flavors were really clean, yet had a lot of depth. The wild duck was nicely cooked and provided a meaty contrast. And as with the other bowl, the udon noodles had the perfect texture and consistency. [Note: my best udon noodle experience is still at Omae XEX]

BITE METER:
Kyushu Jangara Ramen – 3.5 bites (out of 5.0)
“Unknown” Kamakura Soba Restaurant – 4.5 bites (out of 5.0)
Udon Kurosawa – 4.0 bites (out of 5.0)

Nodaiwa – Unagi Overload

A friend told me that I should go to Nodaiwa if I wanted to eat incredible unagi (freshwater eel), so I was excited about heading here for dinner - especially since unagi is the specialty of this 160 year-old restaurant. However, I wish I had known that I couldn’t order a simple bowl of unadon (grilled unagi over rice) for dinner - only set multi-course unagi meals were available. Initially, I thought to myself, “Hmmm...I like unagi so this could be a great, new way to experience it.” All I can say now is, “You *can* have too much of a good thing!”

Unagi Gelée & Smoked Unagi – Having only had the grilled unagi before, I enjoyed these unique preparations. Both were savory and delicious – the smoked unagi was like a denser, more oily smoked trout. (I also thought the chopstick stands were a playful touch, although I usually try not to think of what the eels actually look like when I’m eating unagi!)

Maguro Sashimi – Velvety texture and fresh, clean flavors. Little did I know that this tuna would be my only ‘break’ from unagi.

Grilled Unagi – Only lightly seasoned since it’s supposed to be dipped in the accompanying soy sauce and salt. This was unimpressive – it would have been better had the skin been slightly charred or crispy (instead of slimy), and definitely should have been served at a warmer temperature. Some black pepper would have made it more interesting.

Unagi Chawanmushi – By far the best part of the meal, this steamed egg custard was rich and flavorful. The small salty pieces of unagi complemented the silky egg custard.

Unadon and Miso Soup – This bowl of sweet glazed unagi over rice was what I had originally come here for, but I was sadly disappointed after it finally arrived. There was nothing special about this unagi – it didn’t taste any different than the standard ones I’ve had in the U.S.

Needless to say, I was tired of eating unagi by the end of the meal. It was complete unagi overkill. Given Nodaiwa’s reputation, I was shocked that their traditional grilled unagi dishes were so average. Although I liked some of the food, I would not recommend this restaurant – not worth the menu price (~$100 USD/person) and the main course was disappointing.


BITE METER: Nodaiwa - 2.0 bites (out of 5 bites)

Sushi Mizutani – A Sushi Masterpiece

Out of all the restaurants I planned on trying during this Tokyo trip, I was most excited about eating at Sushi Mizutani. Being an avid sushi lover, I was thrilled about going to a 3 Michelin Star sushi restaurant… I left this place in awe. It was the best sushi I have ever had. Ever.

I cannot praise Hachiro Mizutani-san enough. He elevated my favorite fish to a whole other level, and turned me into a huge fan of the items that I normally find boring or unpleasant. Mizutani-san’s sushi is very traditional. There’s not a lot of fanfare with different sauces or elaborate garnishes – he doesn’t need it. He purely showcases the highest quality fish and his deft knife skills.

Sushi Mizutani is located on the basement level of a very nondescript building off a tiny side street in Ginza (I would have never found it had our cab driver not dropped us off right in front of it). The restaurant is a small room with a sushi bar seating only 10 people. The bar is a beautiful piece of smooth light colored wood. The décor was very simple with clean lines, understated and elegant.

Walking in, I was intimidated by the silence and formality that permeated the restaurant. Everyone spoke in whispers, and it was only in Japanese. The focus was on the sushi. Mizutani-san was behind the bar with a stern expression, and all the guests had a close view of him making the sushi. Mizutani-san hardly spoke to us at first, and I got the sense that he was wondering why B and I were there. I definitely felt like an awkward outsider. However, he softened up quite a bit over the course of our meal, eventually joking around with us and then even taking a picture with us at the end of the meal. Maybe he recognized how much respect and appreciation I had for his sushi, and perhaps he also liked how much effort I made to speak as much Japanese as I could (good thing I always try to learn a bit of the native language before my travels!). Whatever it was that changed the dynamic, I am grateful for it. Being able to interact with Mizutani-san on a bit more of personal level made this experience all the more special. Luckily, the Japanese gentleman next me spoke English and he graciously translated much of our conversation with Mizutani-san. We learned that Mizutani-san started learning to make sushi when he was just 15 years old and has been doing it for 47 years (he trained under Jiro-san and many say he has surpassed his teacher). It was remarkable to watch how quickly and easily his slender fingers worked to make such incredible sushi.

Our meal consisted of several types of nigiri. The rice was slightly warm and sweet, helping it bond with fish and enhancing that ‘melt in your mouth’ feeling. [Unfortunately, no pictures are allowed. I wish you could see just how extraordinarily beautiful the fish was...hope my descriptions will at least capture some of their essence.]

Karei (sole) – Firm white fish with simple, clean taste.

Shinko kohada (baby gizzard shad) - Two thin butterflied fish, served with the shiny silver skin side up. It was sweet at first, then a mild ocean flavor on the finish.

Ika (squid) - I usually find ika to be rubbery and have no taste, but it was not boring at all here. It was creamy and tender, becoming sweeter the more I chewed it.

Honmaguro (blue fin tuna) – It had a deep ruby red color with a firm yet silky texture. The flavor was so clean and fresh.

Chutoro (medium tuna belly) – Part of the tuna’s upper belly section, this chutoro was extremely velvety and dissolved in my mouth…heavenly!! Often times, toro has an uneven texture with grooves of fat, but this chutoro was smooth and finely marbled like a piece of kobe beef. It was beautiful to look at (before I quickly ate it, of course).

Otoro (supreme tuna belly) – Part of the tuna’s lowest section of the belly, otoro is the richest in fat. This otoro was like butter and just melted my mouth. Again, its surface was remarkably smooth. This otoro had thicker lines of fat, but the fat was so well integrated into the fish that it looked like sleek racing stripes (completely unlike the patchy furrows of fat connecting the meat of typical otoro).

Kobashira (mactra clam) – This was made of the adductor muscles of several mactra clams wrapped on top of the rice. It was extremely sweet and succulent, similar to really fresh scallop.

Tairagai (penshell clam) – I originally thought this was scallop when I watched Mizutani slice a large, round white object, but realized it wasn’t once I put it in my mouth. The tairagai had a much firmer texture than scallop and a savory taste with a hint of the ocean.

Akagai (red clam / ark shell) – This colorful clam had a splash bright red in the middle of its smooth pink flesh. It had a firm, almost crunchy texture. (Regrettably, I can’t remember what it tasted like. That’s what I get for chatting with the person next to B instead of focusing on the sushi!)

Mirugai (geoduck clam) – Unfortunately, my mirugai had a tad too much wasabi, so I couldn’t really taste its usual sweetness. It had a nice crunchy texture though.

Sayori (needle fish) – I’m usually not a fan of sayori because I find it to have a metallic taste; but once again Mizutani amazed me with his sushi. This sayori was so sweet, and it had something grated on top that made it taste almost like candy!

Kuruma ebi (wheel shrimp) – This large steamed shrimp had a sweet and meaty taste similar to lobster (no puny, dry ebi here!)

Ikura (salmon roe) – The ikura’s jewel-like orange color made it lovely to look at. It was surprisingly refreshing and only slightly salty (quite unlike the concentrated salty and seawater taste that ikura usually has). Ikura is preserved in salt, but since this was only mildly salty, I knew this was the freshest ikura that I’ve had.

Awabi (abalone) – I know that abalone is a prized delicacy in Asian cultures, but I never saw the appeal…until now! This awabi was soft and chewy and had a delicate sweetness (usually it’s just rubbery or crunchy with no taste whatsoever, even when I’ve had it really fresh). This clearly shows just how incredible Mizutani’s knife skills are.

Saba (mackerel) – This saba completely blew me away. Saba is generally the only type of sushi that I *hate* because I find it to be extremely oily and fishy with an overpowering metallic aftertaste (even when it’s topped with grated ginger and scallions to cut the strong taste). However, this saba was shockingly sweet and rich. I couldn’t believe how good it was!! Served without any garnishes, it was simply delicious! Yet another perfect example of the premium quality of Mizutani’s fish and his ability to serve them at their best.

Uni (sea urchin) – This uni was sublime…creamy and sweet magnificence. Uni sometimes has a seawater-like finish, but all I experienced was rich, buttery goodness from beginning to end. Umami!!

Anago (sea eel) – It was very soft and delicate, and glazed with a light tsume sauce (reduced broth, soy sauce, rice wine, and sugar).

Tamagoyaki (sweet egg omelet) – Nothing like the normal tamago that I’ve had. Mizutani placed what looked like a large block of dense pound cake on my plate, but it was remarkably light and fluffy once I bit into it. The tamagoyaki had pureed shrimp beat into it to give it a richer taste, and it was so sweet that I felt like I was eating moist cake instead of an omelet.

Chutoro maki (medium tuna belly roll) – After our omakase meal, Mizutani asked if there was anything else I would like to have. It was such a tough question to answer because I was full, yet I didn’t want to stop eating his delectable sushi and there was *so* much that I wanted to have again. I finally told him that I wanted another piece of chutoro. Mizutani complemented my choice and said it was one of his favorites. He then told me he’d make it into a small roll for me…what a great way to end a phenomenal meal.

BITE METER: Sushi Mizutani - 4.7 bites (out of 5)

Day Trip to Kamakura

Only 1 hour by train, Kamakura is a great place to take day trip from Tokyo. Kamakura’s most famous attraction is The Great Buddha. I’ve seen plenty of buddhas during my travels throughout Asia, but I was completely captivated when I saw this one. It’s ENORMOUS, measuring 50 meters in height. But more impressive, was the sense of peace I felt as I admired the powerful beauty of its tranquil expression under the open sky, surrounded by lush green mountains.

It was humbling to stand in front of this massive bronze statue (see how small people are in comparison?)

Tsurugaoka Hachimangu Shrine - founded by Kamakura's first shogun in 1063 and dedicated to Hachiman, the Shinto god of war

M, my friendly (and free!) guide, walking along the wall of sake barrels at the shrine - sake is also considered sacred in Japan. [Recommendation: KSGG is a great resource for free volunteer guides around Kamakura]

I've never seen the inside of a lotus flower before - so large and brightly colored that it almost looks fake.

Komachi is the main street in Kamakura. M and I stopped for lunch at one of the many soba restaurants along this street, and I had the *best* tempura soba I’ve ever tasted. It was sooooo good! [Recommendation: You should definitely eat tempura soba if you go to Kamakura. M told me that Kamakura is known for their soba, so hopefully all the other soba restaurants on Komachi are just as good.]

Main hall at Hasedera Temple, which houses a giant wooden statue of Kannon, the god of Mercy with 11 heads (unfortunately no photos allowed)

Restaurant nestled into the beautiful hills of the temple

View of Kamakura and the Pacific Ocean

A sad but dramatic memorial to honor the souls of lost children

Omae XEX – Lots of High Notes with a Few Stumbles

I wanted to dine at a teppanyaki restaurant since I had never been to one in Japan. Omae XEX (fka: Morimoto XEX) received a Michelin star so I thought this would be a good place to try. There were a lot of highs and lows during the meal. Overall, I still enjoyed experience but I probably would not go back again unless I could order my favorite items ala carte.

B and I were escorted downstairs to the teppanyaki floor of the restaurant. I was impressed by the sleek, dark feel of the place – smooth steel and black surfaces lit by the dim glow of an enormous etched metal structure over the teppanyaki bar. There was also a fireplace in the corner, although I’m not sure what that was used for.

The waiters were cordial and attentive. Our teppanyaki chef kindly introduced himself before preparing our meal. He was so focused and meticulous – the exact opposite of those flashy cooks at Benihana (what a relief). He put so much care into cooking and cutting our food. It was amazing to see how much he could do with two metal spatulas…all while continuing to keep the surface of the teppanyaki grill perfectly clean.

Steak Tartare in Sweet Sesame Cone and Serrano Ham with Cherry Tomatoes – All I can say is yummmmmmmmm! The salty, savory taste of the tartare was absolute perfection with the sweet crunchiness of the sesame cone. The silky texture of the steak was unbelievable. Like a fraternal twin to French Laundry's salmon tartare cone - completely different taste but just as wonderful. I would have gladly eaten 10 more of these!
Crab Miso Bagna Cauda with Raw Organic Vegetables – I had never heard of ‘bagna cauda’ so I didn’t know what to expect. This dish was delicious! I usually don’t like eating raw veggies with dip, but now realize I just never had the right dip! The bagna cauda was like a fondue (it means ‘hot bath’ in Italian), but uses olive oil, garlic, and anchovies rather than cheese or chocolate. It had a rich seafood taste like crab butter, and was nicely balanced by the clean crisp flavors of the raw vegetables. I could’ve bathed in this stuff!
Trio of Black Pepper Crusted Blue Fin Tuna, Scallop, and Foie Gras with Balsamic Sauce – The anticipation of this dish was much more exciting than its actual consumption. It was lacking salt, and the flavors weren’t cohesive. Our chef suggested eating all the components together, but I actually preferred them separately. The sweet scallop was the lone star of this course.
Blueberry Sorbet – It tasted more like blueberry ice than like a sorbet, but it was a welcome palate cleanser nonetheless.
Our beautifully marbled beef on the teppanyaki grill.
Japanese Beef Fillet with Onion and Lotus Root, Horse Radish Mashed Potatoes – Because I was completely spoiled by last night’s Saga beef at La Table de Joel Robuchon, I probably didn’t enjoy this course as much as I normally would have. I just kept dreaming of that mind-blowingly luscious Saga fillet melting in my mouth (Mmmmm)…I may be ruined from eating steak from anywhere else ever again! After experiencing perfection, everything else seems so much more rough and chewy in comparison. However, I will say the baked onion was really sweet, and the mashed potatoes (not pictured) were creamy with a nice bite from the infused horse radish.
Cold Goto Udon Noodles with Braised Meat and Sesame Seeds – It seems so simple, yet this dish completely knocked my socks off. I fell in love with this dish. The noodles were perfect – firm yet springy, and just glided down my throat with the cool refreshing broth. The salty flavors of the braised meat and the crunchy sesame seeds further enhanced this incredible bowl of goodness. I've never had anything like this before.
Chocolate Mochi with Strawberry Marshmallow, Apple-Ooba and Grapefruit-Wasabi Sorbet – This was probably the strangest part of our meal. We were told that we would be escorted upstairs for our dessert course. We walked into what I can only describe as a dated looking lounge with brown leather couches scattered around the room – a completely different atmosphere than the modern teppanyaki floor. The desserts weren’t bad, but not particularly appetizing either. The mochi was fresh and soft, but I don’t think it went will with the dark chocolate filling. The flavor combinations for the sorbets were interesting (particularly the grapefruit-wasabi), but I wouldn’t say that I liked them.

It’s difficult for me to rate this restaurant because I was really wowed by some dishes and unimpressed by others. However, I do think it was a unique experience and the prices were reasonable for the quality, so I would still recommend that others go to Omae XEX, even if it’s just once.

BITE METER: Omae XEX - 3.5 bites (out of 5)

La Table de Joel Robuchon - A Taste of Paris in the Middle of Tokyo

Of course my priority was to eat Japanese food while in Japan, but with the world renowned Joel Robuchon chateau literally right across the street from our hotel, how could I resist?!

Surprisingly, there are more Joel Robuchon locations in Tokyo than anywhere else in the world (yes, even Paris). La Table and L’Atelier both have 2 Michelin stars, while the Chateau Restaurant has 3. The chateau was built especially for Robuchon’s establishments – La Table on the first floor, Rouge Bar on the second, the Chateau Restaurant on the third, and I believe a private dining room at the very top. The soft yellow chateau looked so strange sitting next to all these modern skyscrapers and shopping centers…like it was transported from another time, and dropped right into the middle of Tokyo. However, because the chateau was so new and pristine and the décor felt contrived, the place lacked the old world charm of France.

Because it was such a lovely night, we asked to have dinner outside in the courtyard. I’m glad we were able to enjoy our meal under the open sky instead of the stuffy dining room. The courtyard felt much more intimate and cozy, especially since we had it all to ourselves. It was also kind of surreal to look up and see the glowing lights of the chateau on one side and two looming skyscrapers on the other.

The service was pleasant. Although dressed very formally, our waiters were quite approachable and genuine. Unfortunately, their English wasn’t as good as their Japanese or French so there was a bit lost in translation during the description of our courses (actually I should say it was unfortunate that *we* didn’t speak better Japanese and French since we were the foreigners).

Carrot Custard with Chicken Consommé Gelée – This was an delightful and unique amuse bouche. I really enjoyed the contrast of the carrot custard’s creamy decadence with the savory taste and firm jelly texture of the chicken consommé gelée.

Asparagus ‘Cappucino’ Soup with Crab Meat – I love when soup comes out at a nice hot temperature that warms my inside up. This soup was rich, yet light and frothy. The flavors of the asparagus and the sweet crab meat were a perfect combination.

Sea Bream with Prosciutto, Piquillo Pepper, and Paprika Coulis – This was probably the most average dish of the night. The sea bream was nicely cooked – delicate meat with a crispy skin crust, but the flavors were unremarkable. The paprika coulis or the piquillo pepper didn’t really do anything for the dish.
Saga Beef Roasted with Wild Mushrooms and Seasonal Vegetables – By far, the MOST INCREDIBLE piece of beef that I’ve ever had. My mouth still waters when I think of this Saga beef. I used to think Kobe was premium, but this Saga steak was absolutely orgasmic. The clean, velvety flavors just melted in my mouth. A tiny jar of French mustard came with my dish, but I was reluctant to put anything on such a *perfect* piece of meat, especially since I’m not a fan of mustard. I finally decided to put just a teeny-tiny bit on because I thought the chef must have recommended it for a reason, right? Oh man, was he right!! The mustard was so subtle and delicate that it didn’t mask the taste of the beef, but actually enhanced the Saga’s lush savory flavors by tenfold! This dish was heavenly.
Peach Tart Topped with Figs, Vanilla Bean Ice Cream and Whipped Cream – A wonderful dessert to complete our meal. It satisfied my sweet tooth but wasn’t too filling or sugary.
Although B’s main entrée and dessert weren’t as exceptional as mine, the overall experience was fantastic and I look forward to dining at other Joel Robuchon restaurants around the world. I’m glad that the French food here wasn’t altered for the Japanese palate (much of the food at foreign restaurants here is “Japan-ified”). The flavors were rich and complex and the techniques were classically French.

BITE METER: La Table de Joel Robuchon – 4.3 bites (out of 5)

Staying in Ebisu at the Westin Tokyo – Enjoyable and Convenient

For this particular trip to Japan, the location of the Westin Tokyo Hotel was ideal – just a few stops from my friend’s apartment and close to Shinjuku station for my excursions outside of Tokyo. There's also a convenient covered walkway connecting the basement level of the hotel to the Ebisu train station. Part of the JR Yamanote Line and Hibya Line, I could easily go from Ebisu to Shinjuku, Shibuya, Harajuku, Roppongi, and Ginza without transferring. It takes a while to get to station from the hotel (about a 10-15 minutes) but the moving walkways help.

Like most things in Japan, the Westin Tokyo is clean and immaculately maintained. I was a little thrown off by the Italian décor though – lots of dark marble with gold accents. I had to laugh when I saw marble columns in the living area of my room…I felt like I was back at the Venetian in Las Vegas. Regardless, the room had a good layout and I enjoyed my stay. My experience with the concierge staff was mixed. They did a great job coordinating my dining reservations, but weren’t very helpful with recommendations – good thing I did a lot of my own research before the trip. [Recommendation: During a previous trip, I had an incredible experience at the Mandarin Oriental Tokyo. Depending on what part of Tokyo you want to be in, I’d highly recommend this hotel. It’s pricey, but well worth it – luxurious accommodations, excellent service and attention-to-detail, amazing views, direct access to Mitsukoshimae Station]

Westin Tokyo bedroom
Bathroom - my friend said the Japanese love the 90s look of marble and gold lighting
The hotel's bruléed banana oatmeal is the only room service item that I'd recommend. A nice way to start the day.
Ebisu is a nice part of Tokyo. It’s a little more quiet, which was nice after long days filled with crowds and sightseeing. There are also tons of dining options across the street from the hotel in Yebisu Garden Place. It was great to have so many food shops and stands (Atre Mall, bottom floor of Mitsukoshi) nearby when I needed to grab a quick snack. [Recommendation: There’s a fantastic smoothie place in the area called Smooch – the perfect thirst quencher on a warm day. The apple ginger crush was delish!!]

Yebisu Garden Plaza
The top of the Yebisu Garden Place Tower offers beautiful views of Tokyo. There are also restaurants on the 38th and 39th floors. B and I decided to have dinner at Hokkaido (on 39th floor) since we were enticed by the seafood items on their menu. We must have been craving crab that night…

Crab Fried Rice
Pot of Crab Porridge
Steamed Hokkaido King Crab - so meaty and succulent!
The food was good and totally hit the spot. And considering all the crab we ate, the prices weren’t too bad either.

Night view from top of Yebisu Garden Place Tower
Day view from top of Yebisu Garden Place Tower

BITE METER:
Westin Tokyo - 3.5 bites (out of 5.0)
Hokkaido - 3.5 bites (out of 5.0)