ココ マドモアゼル
Located in Araki-cho, this restaurant specializes in Japanese cuisine and sake. Despite its name "Kanko-hi Fufu," which may sound like a café, it actually falls between an izakaya and a traditional Japanese restaurant. It is about a 7-minute walk from Yotsuya-Sanchome Station, tucked away in a narrow alley on the first floor of a small building. The interior consists of a U-shaped counter with only 12 seats. The husband, who previously worked at an izakaya, handles the kitchen while his wife takes care of serving the customers. While there is no set course menu, you can order dishes a la carte or leave it up to the chef's choice. The quality of the food is high, reminiscent of a proper restaurant, but the prices are relatively high. Personally, I felt that for the same amount of money, I would prefer dining at a more formal establishment. The drink menu mainly features sake, with warm sake being a recommended choice. I started with sparkling sake and then enjoyed warm sake at around 60-65 degrees. While warm sake may appeal to some, I personally prefer chilled sake. Despite being awarded the Bib Gourmand in the Michelin Guide 2019, I learned that winning an award does not necessarily guarantee a great dining experience. Taste in restaurants is subjective, and I did not particularly appreciate the service and attitude at this establishment. I made a reservation two months in advance and looked forward to my visit, but unfortunately, it left a bad taste in my mouth. I do not plan on returning. The dishes and sake I had today included tempura of moroko fish with salted mullet roe, clams and chrysanthemum greens in white broth, simmered seko crab and bamboo shoots, assorted sashimi (long-tailed tuna, horse mackerel, and true mackerel), a soup with red snapper, fresh seaweed, yuzu, and uguisuna, grilled shirako (milt), shabu-shabu of wild boar and shepherd's purse, sea cucumber with tea sprinkles, tataki of Ozaki beef, oyster, watercress, and nori rice. The sake selections included Eikun (unfiltered junmai), Hanatomoe (junmai daiginjo), Hatsuharu (original), Tamazakura (junmai with improved Omachi rice, served at 65 degrees), and Umezunokoji's Namazake (diluted and served at 60 degrees).