Yoku Moku ヨックモック Blue Brick Lounge Aoyama Tokyo

I’ve never had the motivation to visit this place until recently when I spotted its seasonal menu that looked potentially good. Matcha fondant is a dessert of the yesteryears but this cigare specialty store still had the guts to serve it. In fact, it had done a brilliant job with the entire concept. Who says plated desserts have to be deconstructed in an avant-Garde style and leave us feeling empty after that? 


モワルーショコラ 抹茶仕立て

Thankfully this was totally not the case. Everything was in the way they should be. You can tell a cake’s a cake and an ice cream is an ice cream. 

The perfectly matcha circles painted in the background were the key that transformed the dish, as if it was done with the masterful strokes of Picasso. The wobbly blobs of matcha bavaroise was barely sweetened but it wasn’t too bitter as well. 

Together with the yuzu sherbet, the matcha bavaroise toned down the sweetness from the matcha fondant cake. The matcha ice cream itself was already good on its own and I wiped it clean first. 

桜のクレームブリュレ Sakura Creme Brulee



However, the Sakura Creme Brûlée Parfait was a sorry situation as the centerpiece was terribly sweet, not salvaged in any case by the meringue sticks. Nonetheless it wasn’t a wasted trip as the matcha dessert saved the day and at least now that I’ve finally know how it feels like to dine at this famous Blue House eh nope, Blue Brick Lounge, that have been widely written and reviewed. 

Yoku Moku Blue House 
Lounge 10am-11pm (Shop till 7pm)
https://www.yokumoku.co.jp/store/tokyo/509/
https://www.facebook.com/yokumoku.co.ltd/
南青山５－３－３ 東京都港区 107-0062
Nearest station: Omotesando 

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365 日 : Bread pilgrimage in Yoyogi Uehara

Day day bread, Night Night bread.

365 days of bread.

Is it ever possible?

Yes. For a bread lover like me.

But not everyday from 365 日 because the breads are quite pricy.


The most popular bread shop in Yoyogi these days is none other than 365日. The No.1 seller chocolate crunch brioche bun costs 235 yen for such a petite size but I think the unique texture justified the price.

Never had I encountered such a compact yet soft brioche in my life. The rest of the buns are passable except maybe for the croissant. Give it a few minutes in the toaster and it comes out alive and so darn flaky. Such is an excellent piece that could give Gontran Cherrier's a run for his yen.

365 日
https://www.facebook.com/365joursTokyo/
daily 7am-7pm

富ヶ谷1丁目6番12号　サンハイツ三沢１F Shibuya, Tokyo

dine-in available

365日  x 食パン

White Chocolate and Pistachio

Croissant

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Miyazaki Mansaku 宮崎料理 万作 : Only Place in Tokyo to Taste Buri Chicken

"Chicken in Japan tastes better than those in Singapore", according to my folks.
Don't think dirty. I'm talking about the chicken from the fowl family.
The sight of any kind of chicken, deep-fried or steam (preferably steamed), gets my folks excited whenever they make a trip to Japan because they simply love to eat chicken. Therefore, I brought them to Mansaku, the Tokyo outpost of a Miyazaki restaurant established since Showa Year 9. The menu features a wide selection of Miyazaki specialties from the jidori (aka kampong chicken), Miyazaki beef, and Kurobuta and locally produced vegetables.

The signature dish was none other than the premium Buritori no Momoyaki (2380yen) a charcoal grilled dish featuring the local Miyazaki breed Buritori chicken. I must confessed that the chicken were so black that they didn't look appetizing at all. I haven't tasted enough chickens in Singapore to do a fair comparison but these elite chickens from Miyazaki are firmer, chewier and more muscular than the usual chicken I come across in Tokyo.

The only seasoning here is salt but less is more because all one needs is the natural taste of the chicken. Nonetheless, it was still pricey to me and I wonder if there's a huge difference if I order the cheaper alternative using Kirishima tori at 1780yen.

If you really want a taste of Buritori, I recommend you to get the signature Oyakodon. The eggs were slightly too runny for an Oyakodon but thankfully the taste wasn't diluted. The Chicken Shio Soba was a pretty comforting bowl of clear soup ramen but the broth was too salty.

One must-try dish is the Kirishima tori nanban style (920yen); a golden slab of juicy yet crunchy chicken doused in tartar sauce. Heck the calories and dig in when it's piping hot. The Kirishima Kurobuta Kakuni (1080 yen) is another classic dish done well as the pork was tender and flavorful. It was also a good break from all the chicken.

We went ahead to order three salads, even though the waitress advised not to as the portion was huge. My all time favourite has always been potato salad and the version here did not disappoint. It's not just potato but chunks of root vegetables bound together with perfect seasoning. Reservations are highly recommended unless not dining at peak hours.

Shibuya Hikarie 6F

東京都渋谷区渋谷2-21-1渋谷ヒカリエ6階
Shibuya, Tokyo, Tokyo 150-8510

11am-11pm

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CAMELBACK sandwich & espresso: THAT Tamago Sandwich

Been there. Done that. Another one crossed off my list.

Camelback is a hipster cafe that was under the media spotlight for its coffee and tamago sandwich. I'm always impressed by how well a business could survive here no matter how small the shop is. There's only a takeaway counter with benches outside, yet you can spot it from far because of a line streaming out from the shop.

The tamago sandwich (\380) is the most sought after food item and surprisingly, the cheapest one on the menu. The tamagoyaki is the cold, sweet version commonly found in sushi-ya. I would prefer a warm, savoury dashimaki for the filling but my friend likes this. The bread had a lovely crust and the wasabi mustard provided a moist, spicy kick to cut the sweetness.

Not my favourite tamago sandwich in town but I can see it as a no-frills breakfast or snack good on the go.

http://www.camelback.tokyo

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俺の Bakery&Cafe Ebisu : First Bakery Concept by the Ore No Group

 The Oreno group (Ore no Yakitori , Ore no Kappo, Ore no French Italian)has finally ventured into the bread sector and opened the Oreno Bakery Cafe in Ebisu in  Nov 2006. It's famous for its shokupan 食パン which is made with an original blend of France and Canada flour. There are three types, nama shokupan, yamagata shokupan and mascarpone honey shokupan. The breads are baked at certain timings and that's when you'll notice a line forming outside the cafe. The dine-in menu offers a variety of sandwiches and toasts featuring either it's Nama shokupan or Yamagata shokupan. That's a good way of trying the bread without having to buy an entire loaf for yourself.

Prices are very reasonable for the portions. As much as I love cheese, I prefer the Atsu-Yaki Tamago Sando (680 yen) to the Four Cheese Toast (680 yen). The Tamago was soft and not sweet at all, complementing the tangy mustard spread. The Nama shokupan used here was soft and chewy but my vote goes to the Yamagata shokupan used in the Four Cheese Toast as it has a light milky fragrance and pulls apart more easily. The latter would be perfect if the cheese was molten like DAB's grilled cheese toast. 


We also had the most expensive Roast Beef Toast (1280 yen) which wasn't quite memorable except for the two sunny side eggs which appeared when there's supposedly only one.

The Creme Brulee Toast (\680) was sweet and custardy but the bitter caramelized taste was weak as evident from the lousily torched surface. A great relief that I didn't have to queue for my food during weekends, though there was a line when I left.  In short, a value-for-money brunch spot that offers nothing wow but decent everyday fare


Café 8am-9pm
Sale of Shokupan 10am-9pm
東京都渋谷区恵比寿4-20-6　恵比寿ガーデンプレイス　時計広場
Nearest station: Ebisu
http://www.oreno.co.jp/restaurant/bakery_cafe_ebisu/

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Kyoyo Shoku Akatsuki 京洋食 あかつき @ Shibuya Hikarie : Kakigori and other Japanese desserts

Friends were looking for a dessert place after Okonomiyaki dinner at Shibuya Hikarie and I suggested Akatsuki, a Japanese-western fusion restaurant that serves Kakigori in its desserts menu. This is actually very rare as most Japanese restaurants, especially those located in department stores, usually offer predictable sweets like parfaits, ice cream or pudding. Everything but Kakigori.  I've always wanted to try the unique pumpkin miso Kakigori but it was unavailable as guessed since pumpkin is likely a seasonal flavor.

Nonetheless, I was delighted to find Kurogoma Kinako on the menu. The kurogoma flavor was present but the intensity might not satisfy avid sesame fans. I could barely remember tasting any kinako. I preferred the special matcha Kakigori, which uses matcha from Marukyu Koyamaen and served with a big scoop of matcha ice cream. The texture of the ice was very fine and melted effortless in the mouth. One person could easily finish this as it wasn't too big.

The Houjicha Pudding was robust and tasty as well, though some found the bitter caramel sauce rather overpowering. Overall, the desserts here are reasonably priced except for the two puny scoops of ice cream that cost \420. Delicious, but one might be better off at an ice cream parlour. One of my friends said that the food here is pretty good and I will definitely be back to check it out when I'm in the area.

東京都渋谷区渋谷2-21-1 渋谷ヒカリエ6F
11am-5pm (lunch) 5pm-11pm (dinner)

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Bondolfi Boncafe : Sakura Aragosta Soft Serve

To spring and all things beautiful.

While people were chasing after Sakura bloom, I was busy catching the limited edition Sakura theme food. Bondolfi Boncafe is a famous Italian Coffee brand that was established since 1855 and its 6th generation owners opened its first Japan outlet right in Tenoha Daikanyama. It has launched its own Sakura menu and the most sought after item is the Sakura Aragosta Soft Serve (600 yen).

I've always wanted to check out its Espresso Aragosta Soft Serve so this was a good opportunity to kill two birds with one stone. The Sakura Soft Serve was pretty sweet at first but I gradually grew to love the pickled taste that sung with alacrity in the creamy swirl. Perhaps because we tasted the Sakura first, the Espresso was lighter but rather bland. It should be called coffee and not espresso. There's nothing except for a mound of custard cream inside the flaky shell but it wasn't lonely with the generous serving of soft serve. As for the Sakura Latte (550 yen), it was too sweet and overpriced.

Daily 10am-9pm
http://tenoha.jp/bondolfi-boncaffe/

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MODE Cafe Gamin Tokyo : Playing a Prank on French Food

 

If you think an egg sandwich can never be more than just two pieces of bread sandwiched with fried/scrambled eggs, wait till you see and taste the Souffle sandwich at MODE Cafe Gamin, a casual French bistro-cafe opened by celebrity chef Takemasa Kinoshita He runs Au Gamin De Tokio, a highly popular French Teppanyaki and fine-dining restaurant that serves non-conventional French food like Foie Gras Eclair and Shirako Gratin. This isn't anything strange for "Gamin" means "prank, mischief" in French.

With so many acclaims under his belt, I decided to check out his MODE Cafe since prices are also much more affordable. One of the signature dishes here is the Fuwa-Fuwa Souffle Sando, a massive stack of wobbly Souffle omelette barely covered with the white toasts. All of us went "Wow" at the impressive size and this isn't a sandwich that you can eat with two hands.

Doused lavishly with cheese sauce, the Souffle omelette lived up to its name of "fuwa-fuwa" with its tender, delicate texture. The texture resembled an in-between of a Souffle cake and Chinese chye Poh omelette  but absence of any greasiness.

Unlike typical rich western style sauces, the cheese sauce here was probably mixed with dashi and thus the overall dish wasn't overwhelmingly heavy at all. Highly recommended to those like me who loves to suss out the yummy egg sandwiches in Tokyo,  though the bread could have been further toasted. This is a classic.

Our desserts that followed did not disappoint at all. In fact, I came here all because of the Custard French Toast Cube (¥800) . I've had all sorts of French Toasts but yet one that oozes cream like a cream puff. Prepared fresh in the open kitchen on a cast-iron pan, the toast was superbly aromatic with crispy sturdy edges. The bread was soft but yet not so overly soaked till wimpy. Drizzle over the caramel mocha sauce (choice of this or the milk cheese sauce) and there's the delicious plate of humble toast that created some brilliant bittersweet moments

On the other hand, the Burnt Butter Souffle Pancakes (¥800) were rather disappointing as there was barely any cream flow which contradicts the description of the menu. I wonder if they had changed the recipe because the pancake did not bear any resemblance to a Souffle. Maybe this is all a prank like the name of this place. Nonetheless the richer, nuttier fragrance of the burnt butter still made this pretty irresistible and enjoyable.

There's also a patisserie section inside the cafe and I have high hopes for the pastries as well since they have a in-house patissier. Cheeky, creative without compromising on flavors, I like to see if the chef and his team will be playing any more mischief with the food next time.

MODE CAFE since 2014
東京都渋谷区恵比寿3-28-3 CASA PIATTO1F
11am-11pm daily
http://www.gamin2008.com/shopinfo/modecafe.html

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Quiche Yoroizuka : Latest New Quiche Specialty Shop in Tokyo

If there's anything that smells as good as tarts in the oven, it's gonna be quiches. 

Quiche Yoroizuka is the latest venture by famous Tokyo patissier Toshi Yoroizuka. He has always wanted to open a quiche shop since at the age of 29 years old when he was working at a cake shop. Kitchen meals would always be the quiches sold from a shop in front of the train station and the attractive aroma and flavors unique to a quiche made him dream of his own quiche shop.

I guessed it's finally dream come true for Chef Yoroizuka as he has not only opened 2 takeaway outlets in Ikebukuro and Shibuya but also a full bistro cafe on quiches  in Aoyama.

The menu is divided into two sections: Deli Quiches and Sweets Quiches. The savoury fared better than the sweet quiches mainly because the pastry shell was flakier and its  inherently savoury qualities made it a natural partner for the deli fillings. This could also be a reason why savoury quiches are more common than sweet ones.

I recommend you to dine-in at the cafe unless you have an oven at home as the quiches can be reheated. This definitely helps to boost the crispness of the quiches as they  tend to turn soggy faster than tarts. The Quattro cheese (\380) is a must-try for all cheese lovers as the intensity of the cheese can challenge the supremacy of Pablo's version. Encased in a butter-rich crust, Egg Benedict (\480) did not fail us with its oozy egg yolk and nondescript sauce. On the other hand, the Strawberry Custard was exceedingly sweet but luckily less so for the Matcha.

Unlike the classic tall and rich French quiches, these Japanese versions are smaller and lighter which I very much prefer. It's not difficult to can be easilypolished

Quiche Yoroizuka

5-10-19 Minamiaoyama 青山真洋ビル 

Daily 10am-9pm 
http://www.1016.co.jp/quicheyoroizuka/

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