Davis (Shirogane Takanawadai, Tokyo)

Another place that my sister highly recommended dining at

while I was in Tokyo was Davis,
a Japanese style French Bistro in Shirogane Takanawadai.

'Davis' logo on plates.

Bread Basket and Olive Oil.

Left: A chalkboard with daily specials.
Center: 2008 Delta Pinot Noir from Marlborough, New Zealand.
Right: Liver Paste Appetizer.

Left: A few bites into the Liver Paste...
Center: Honestly, I can't remember what kind of white fish this was
but I'm pretty sure that it was Sea Bream (鯛).
I love it when the skin is so crispy and the
meat is cooked just right where it feels like it's still raw,
but barely cooked thoroughly yet very juicy.
Right: Olive medley.

Homemade pasta with Girole Mushrooms.

The aftermath.

Left: Olives again. It pairs so well with wine.
Center: Baked Pie topped with Mackerel and Marinated Peppers and Onions.
Right: 2nd bottle - 2007 Les Crestes from Spain.
Really nice fruity flavor and went well with the food.

Everything was so delicious.
I still think about this meal when I think back to my Japan trip,
and will return again for sure.

Savoy (Azabu Jyuban, Tokyo)

One day, my sister and her friend and I went for lunch
at Savoy in Azabu Jyuban.
It is a very small cozy restaurant with maybe 10 counter seats
and a few small tables.

For lunch, they have a 1,000 yen deal (about $12)
where you get a salad and either a Margherita or Marinara Pizza
and a beverage. Great deal!!

Pizzas are made to order, right in front of you.
They only have a certain amount of dough for the day
so when they run out, they're done.

Start with a simple salad while your pizza is getting prepared.

Our pizzas getting baked.
You can see it in the right corner.

I ordered the standard: Margherita Pizza.
It literally takes about 5 minutes in the oven.
I thought it was a really good lunch!
Although my sister has been there quite a few times
and supposedly it's usually better when another guy makes the pizzas.
Would like to try the better version one day...

AW Kitchen (Shirogane, Tokyo)

Happy 2011 everybody!!!
I have been behind on updates from all of my traveling
that I have been doing recently.
Finally back home and settled.

So continuing on with unforgettable food encounters in Japan:
My last meal before heading to the airport was at
AW Kitchen in Shirogane, Tokyo.

It definitely is on my list of 'favorite restaurants' in Tokyo,
for the service, the atmosphere,
and most importantly the quality and freshness of the food.

They are known for the Bagna Cauda (バーニャカウダ）
and their house made pastas.
Their menu changes seasonally and you are even
able to have them create your own unique pasta dish
by telling them what kind of ingredients you prefer them to use.

Doremi どれ味 (Ginza, Tokyo)

I happened to be in Tokyo for my birthday this year,
so we celebrated at Doremi of Tokyo (どれ味 of Tokyo）
known for their Teppanyaki.

It was one of the restaurants that I really looked forwards to,
because my sister always talks about how great it is.

My sister and her boyfriend are great friends with the
Owner/Chef Captain Hirano,
which was great because I love dining at places that
make you feel more involved and at a personal level with the chef or staff.
We were also able to sit at the counter seats
to watch him prepare every course for us.

It all began with the
NY-Style Pan-Fried Breaded Garlic Scallops.

Next up, Cod with ‘Saikyo’ Miso Doremi-Style.

Grilled Oysters sandwiched with pancake and grilled pork belly.
First time experiencing this very unique combination.

Doremi Hamburg, Doremi’s ‘One Spoon’ and Beef Fillet.
Each course was like eating a piece of art.

Doremi Monjya-Yaki.
The consistency actually reminded me of Risotto.

Acqua Pazza of Homard Lobster.

Fried Rice with chopped onions.
The stacked onions resemble a volcano,
especially when steam is coming out.
So neat.

Erupting Volcano.
The performance was pure entertainment.
Cooking is one thing, but entertaining your customers
while still maintaining the consistency of the taste of the food,
I felt, was just amazing.

My favorite course of the night:
Doremi style Okonomiyaki with stewed beef intestine,
topped with chopped green onions.

Owner/Chef Captain Hirano.
He has 3 restaurants in Tokyo and also a
Yakiniku restaurant in Honolulu.
He has a blog which he updates daily,
which I look forwards to reading.

Dessert: Pancakes covered with whipped cream
topped with baked coconut shavings.

Such a memorable Birthday...

Paris S'eveille (Jiyugaoka, Tokyo)

Another must visit when in Tokyo.
My favorite Patisserie Paris S'eveille (パリ・セヴェイユ).

When you walk into the small boutique store with about 20 seats,
there is a glass showcase displaying a variety of seasonal cakes.
Their cakes that consists chocolate are my absolute favorite,
you can never go wrong.
Not too sweet and goes so well with coffee.
Perfect for an afternoon tea time or just anytime.

Kotatsu (Azabu Jyuban, Tokyo)

Kotatsu was by far one of my favorite restaurants on my food tour in Japan.
The atmosphere, service, and most importantly the food.

Entrance. I love the warm lighting and the subtle sign on the top right.

Porcupine needles can be used as toothpicks. Cute!!

The little details were amazing.
Loved the open kitchen where you can see the personable
chefs preparing you great food.
Yakitori (skewers) were awesome.
Probably some of the best and most unique that I've had.

Kotatsu has their original Japanese Sake called "Mei".
It is polite to pour beers or sake for people in Japan.
You'll see it a lot at restaurants and bars.

Very rare to see the counter seats empty.
There are only about 8 counter seats and
20 seats total in the whole restaurant,
but good thing I got this shot on the left
because it wasn't empty for long!!

The middle was our absolute favorite.
It's Shark Fin pieces with Ume (Japanese plum) flavoring,
mixed with fresh Cucumbers and Okra on a base of thinly sliced Jellyfish.
I ate at this restaurant at least 4 times while I was in Japan,
but we always ordered it. Sometimes more than 1.

Grilled Sanma (Saury) which is in season in the fall,
and Fried Aji (Mackerel).
Both were so flavorful and prepared perfectly.