Showing posts with label Italian food. Show all posts
2 February 2016
Foie gras and strawberry, Enoteca Laura, Kagurazaka, Shinjuku, Tokyo, Japan
Far East
,
Italian food
,
Japan
,
Kagurazaka
,
Shinjuku
,
Tokyo
No comments
:
About the restaurant of Enoteca Laura at Kagurazaka : http://edst23.blogspot.jp/2015/06/enoteca-laura-kagurazaka-tokyo.html
Strawberry is shipped to the market in Japan from late
December to early April. The strawberry on early phase is for the Christmas
cake as the commercial market. From late January, the taste and flavour of
strawberry in market are getting better, sweeter and richer.
The strawberry has also lovely matched with white wine
including champagne. This corroboration this small red fruits and white wine
were giving more flavour and taste each other.
The combination of foie gras and strawberry is one of the
best marriage in the foie gras combination. The combi with Hoshigaki (dried
persimmons) in SIGNATURE of Mandarin Oriental Tokyo showed the new marriage of
foie gras. The texture and condensed sweetness of dried persimmons were well
balanced on the dish. This combi with strawberry show Japanese style European
dish.
The sautéed Foie gras were cooked as complete European dish.
The scattered strawberry were mixed the cooked ones and raw ones. The cooked
ones had got sweeter taste, and the raw one had given the flavour on the dish. The
texture of both type of strawberries were also contrasts.
The wine with this dish will be the most difficult to
discuss. Champagne must be nice as Bollinger or Recoltant blanc de noir. The
sweet wine as Sauternes will be musty and show the identity of itself.
I choose I Giusti & Zanza.
1 June 2015
Enoteca Laura, Kagurazaka (エノテカ ラウラ 神楽坂), Tokyo
The Italian but very Japanese flavour dishes.
This Italian bistro is located near the shrine Akagi in upper Kagurazaka. They have just eight tables in the hall. The friendly three staffs will welcome you.
They cook the dishes from Japanese food. The seafood were come from Noto, Ishikawa and the meat, they served jibies(wild game) in winter season, were come from all over Japan. The canal was come from Kagoshima, the dear was come from Hokkaido and the beef was come from Iwate. The vegetable were come from Kamakura. The dishes were served with Japanese seasonal ingredients.
The Pasta and risotto are also nice. The rice keep a little bit hard in rice core. The sauce was wonderful with the essence of shrimp.The shell of shrimp was grilled till given crispy. The flavour, sweetness and texture of the shrimp will be satisfied with your sense.
They present the a la carte on the black board in Japanese. But the floor staff may be able to speak in intermediate Italian. He will coordinate the course for you(Usually Japanese like to share and change the course on the table.)
In the early summer season, the fish named Isaki or striped pigfish was lovely. Some chef called this kind of fish as the black fish. The skin of Isaki is black. The flavour was very nice like Islay malt smokiness and seashore smell. The meat was very sweet and juicy. The grilled Isaki with sea salt and Somen noodle (vermicelli) were a common feature of my family in the early summer time in my childhood.
This Italian bistro is located near the shrine Akagi in upper Kagurazaka. They have just eight tables in the hall. The friendly three staffs will welcome you.
They cook the dishes from Japanese food. The seafood were come from Noto, Ishikawa and the meat, they served jibies(wild game) in winter season, were come from all over Japan. The canal was come from Kagoshima, the dear was come from Hokkaido and the beef was come from Iwate. The vegetable were come from Kamakura. The dishes were served with Japanese seasonal ingredients.
The entrance
The seasonal salad of the early summer
In the early summer season, the fish named Isaki or striped pigfish was lovely. Some chef called this kind of fish as the black fish. The skin of Isaki is black. The flavour was very nice like Islay malt smokiness and seashore smell. The meat was very sweet and juicy. The grilled Isaki with sea salt and Somen noodle (vermicelli) were a common feature of my family in the early summer time in my childhood.
Grilled Isaki
They will serve so delicate Italian dishes as the real Japanese traditional dishes with well selected Italian wine. One of the best Italian in Tokyo as Attore Ginza.
Enoteca Laura
3-7 Akagi Motomachi Shinjuku-ku Tokyo, Japan
+81-3-6265-3545
Tuesday to Sunday
lunch and dinner
Subscribe to:
Posts
(
Atom
)
