Somehow, I haven’t introduced my brother’s tiny restaurant in Tokyo yet in my blog.
One of the reason is, it’s too close to me, I often eat there ( or even sometimes help his kitchen) and don’t take much pictures.. 🙂
He doesn’t cook traditional Japanese, it’s kind of fusion food based on seasonal organic veggies, and organic wines.
He doesn’t have the same menu, since he cooks besed on whatever he has on that day which organic farmers sent him.
On the other day’s Omakase course.. (Today’s special course)
Some kinds of vegetable appetizer
(spagetti squash etc)
Deep-fried bitter cucumber
We had baby squid tomato glatin, and octopus carpaccio, home-made baguette etc, but I forgot to take pictures again..
We asked him non-meat Omakase because my friends are vegetarian, but usually you have pork putty or simmered beaf with red wine or something as well.
Scallop with Ratatouille with…