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♡ #Shimokitashimai @ #Shimokitazawa
Shimokitashimai has evolved even further this autumn! A bistro, run by a chef who previously worked at a three-star restaurant in France, has opened on the second floor of Shimokitashimai Cafe. I had the opportunity to visit during their trial operation! *Full operation starts from November 2022!
The interior is still subject to change, but the cozy and cute Shimokitashimai-like atmosphere is already in place!
★Lunch Course ¥3,500 *Comes with a sparkling wine toast until the end of the year!
This time, I opted for the pairing with two glasses! You can choose between alcohol pairing and non-alcohol pairing.
[Appetizer]
- Warm Scallop Salad
I requested a change to the original menu for the appetizer, and they were flexible and accommodating. The warm salad consists of scallops roasted in butter, roasted turnips, semi-dried tomatoes, and blanched snow peas. Topped with butter sauce. The perfectly cooked scallops are moist and flavorful, the turnips are sweet, and the semi-dried tomatoes add a nice touch of acidity. The butter sauce is fragrant and not greasy, creating a well-balanced dish!
(Normal Salad)
- Scallop and Citrus Salad
Scallops soaked in kombu water for enhanced flavor, combined with grapefruit, dill, pink peppercorns, and almonds for texture. Dressed with sherry vinegar and Spanish olive oil.
[Main Course]
- Chicken and Matsutake Galantine with Baguette (from Boulangerie Lanis)
A dish featuring chicken mousse seasoned with thyme, matsutake mushrooms, and burdock seasoned with mirin and soy sauce, all rolled in chicken. Served with caramelized Belgian shallots and a cream sauce made only with the umami of matsutake mushrooms. Accompanied by roasted turnips, lightly buttered figs, sautéed potatoes, and lotus root chips. Finished with a hint of blue cheese. The chicken is tender, the vegetables are flavorful, and the matsutake sauce is creamy and pairs well with everything. The side vegetables are all cooked differently, showcasing an incredible attention to detail!
[Dessert]
- Apple and Crème Brûlée Tarte Tatin
Caramelized autumn apples flambéed in rosemary liqueur, served with crème brûlée. Topped with lime zest and drizzled with grapefruit syrup. The balance of sweetness and bitterness in the apples is amazing, and the crème brûlée is smooth and creamy with a hint of complexity from the citrus flavors. A sophisticated and delicious dessert to end the meal!
[Petit Fours]
- Shimokitashimai's Butter Cake
Orange peel pound cake and financiers. Shimokitashimai's pastries are always delicious!
Each dish was substantial and satisfying, with a high level of quality and value for the price of ¥3,500. The open kitchen setup was enjoyable, as we could watch the chefs prepare the dishes. Additionally, for an extra ¥500, you can add coffee and tea snacks!
It's a cozy yet sophisticated bistro that fits perfectly in the Shimokitazawa area. It can be challenging to find a proper restaurant for lunch around here, as cafes are more common, making this spot ideal for when you want a proper meal or a leisurely lunch with good conversation.
The menu changes seasonally, so there's always something new to look forward to!