Dining Diaries VII

[ɹəuəllıʍ ʇɐb]

Birthdays always cause the same dilemma: go to one of the proven favorite restaurants, or try something new? This time we were spared the decision, as an old acquaintance, Kazunari Fukami (formerly of Volga and Angélique), just opened a new restaurant on Kotto-Dori, with young chef Takumi Nakayasu, who studied his craft for 5 years in Paris. Betta offers two course menus, as well as à-la-carte selection. We opted for the ¥5,000 Menu Gourmandise, which started with a single mussel in a chilled consommé jelly, followed by a slice of fresh katsuo (bonito) with a tangy garlic-wine paste. The first half of the dinner was ended with an oyster and a slice of pâté de foie-gras, and a short break was bridged with a truly excellent vichyssoise. The second round started with a grilled salmon, served with a cappuccino-style fish-based sauce, followed by the piece-de-resistance, a roasted beef filet, coated with caramelized brown sugar, and accompanied by an amazing coffee-flavored potato mash. With all this we had a Pouilly-Fuissé (¥7,800) and a Côte de Baunes (¥6,000). As if this all was not enough, two desserts are also part of the menu, and both were spectacular: cassis cream ravioli wrapped in mango sheets and served with passion fruit sorbet, and table-side flambéed peaches topped with a frothy sabayon. The lighter Menu Plaisant goes for ¥3,800.

www.betta-aoyama.com · 5-4-26 Minami Aoyama, Minato-ku · Tel. 03-5766-4597

Some things are short-loved in this hectic town: when I tried to click on the URL link above, it couldn't find the address, and when I tried to call, the number was dead.

[-pops-]

Whilst your previous reports have made me want to get on a plane to Tokyo, this one doesn't inspire me nearly so much.

A "single mussel" or "an oyster" doesn't fit well with my definition of "gourmadise" but what I found really odd is "beef fillet, coated with caramelized brown sugar" and "coffee-flavored potato mash".

Oh well, can't like 'em all :)

[artist]

A "single mussel" or "an oyster" doesn't fit well with my definition of "gourmadise"

We're off to Cornwall soon. Had a look at Rick Stein's restaurant menu - hope to go there.

Battered oyster (each) £1.10

Battered scallop (each) £1.65

Shucked oyster (each) £1.05

.....and that's just in the 'fish and chip' shop side of the place.

[andsome]

I must admit that I like to see some food on my plate when I have a meal. I don't much go for these fancy tarted up bits and pieces. That mussel must have taken all of two seconds to eat. :lol:

[ɹəuəllıʍ ʇɐb]

I am not a big eater, but I love to eat! So the Japanese kaiseki cuisine, and the somewhat kaiseki-inspired French cuisine suits me perfectly well. I don't need two oysters if one makes me perfectly happy B)

Kaiseki: http://en.wikipedia.org/wiki/Kaiseki

[Irene]

When travelling to other countries, I love the taster-type menus.

It's a good opportunity to sample the local fayre. :D