JoŽl Robuchon in Ebisu
Posted 18 June 2010 - 04:13 PM
We have also been to the 3-starred Robuchon in Vegas. Similar price and similar menu, but this one in Tokyo has a much more spacious and impressive dining room.
Here are some highlights from the Menu Dťgustation:
A Robuchonís classic: P‚tť of crab layered with fennel jelly then blanketed with Caviar. A wonderful flavour from the sea to begin our extravagant dinner.
Sea urchin 3-way: Steamed, raw, and baked:
White Asparagus veloutť with a thinly sliced white asparagus, drops of passion fruit, dots of blood orange jelly, and a crispy water-drop shaped crouton:
Crustaceans - The whole jumbo prawn wrapped in noodle then deep-fried was perfectly done, but the roll of king crab and zucchini was rather bland.
This is the best course of the evening. According to our server, Robuchon chose not to use Kobe nor Matsusaka beef here as there are many premium quality beef all over Japan and no need to pay for those over-priced beef!
They use beef from Ibaraki, just north-east of Tokyo. Tender, juicy, flavourful with a perfect marbling of fat! I have to agree with him -- it is on par with our Matsusaka or Kobe beef experience if not better!!
Of course, they have a trolley for everything: Bread, Butter, Cheese, Infusions, and Petits-fours:
For photos of the full 12-course meal, SEE HERE.
Posted 25 June 2011 - 07:31 AM