Showing posts with label Nishi-Azabu. Show all posts
Showing posts with label Nishi-Azabu. Show all posts

Thursday, December 17, 2009

Mario i Sentieri (03) 6418-7072

I Sentieri may be smaller and less celebrity glitzy, but it still has the buzz
You're booking a table for a nice night out, so which is it to be: punctilious precision in a bubble of privileged privacy; or something a bit warmer and jazzier, with a personal touch, plenty of atmosphere and a hint of glamour? Each to their own, of course, but — all things being equal when it comes to the cooking — we know which we prefer. And we know where to find it. Make that a table for two at Mario i Sentieri.
It's been more than a year since Mario Frittoli closed down Luxor, his ritzy, high-end ristorante in Shirokanedai and moved to his current premises in the better-trod back streets of Nishi-Azabu. It was a retrenchment, certainly, in tune with the economic climate; but it has also brought him back closer to his core clientele — those that appreciate the quality of his creative cucina.
I Sentieri — the name means a trail or mountain footpath — may be smaller and less celebrity glitzy, but it still has the buzz expected from Mario (thanks to his books and TV shows, everyone knows him on a first-name-only basis).
A curving flight of stairs leads up from the street to imposing metal doors. Inside, the color scheme is moody matte black and glowing red, with a couple of large contemporary artworks against the far wall and subtle lighting to illuminate the tablecloths. The feel is operatic, much like the background music — sensuous, passionate, serious but with a sense of fun.
There's a small bar counter on one side of the room, where you can perch youself and nurse a drink while waiting for your table to free up or even settle in for a light snack. But the focus of the room is the long rectangular window to the brightly lit open kitchen, where Mario directs the proceedings, observing the dining room and saluting customers as they arrive...

Mario i Sentieri

Location: 4-1-10 Nishi-Azabu, Minato-ku
(03) 6418-7072
www.mario-frittoli.com
Open: 11:30 a.m.-2:30 p.m. (last order 1:30 p.m.); 6 p.m.-midnight (last order 11 p.m.); closed: Sun. and Sat. lunch
Nearest station: Roppongi (Hibiya & Oedo lines), Hiroo (Hibiya Line), Nogizaka (Chiyoda Line)

How to get there: From the Nishi-Azabu Crossing, walk along Roppongi-dori (in the direction of Shibuya) and take the first side street to the left (by Almond coffee shop). You will see the stairway leading up to Mario i Sentieri on the left after about 30 meters.
What works: Mario does it his way: sensuous cucina in a setting to suit.
What doesn't: Be prepared to wait if you haven't booked ahead.
Number of seats: 44, plus 6 at the bar
Smoking: Only at the bar seats
Price per head: Lunch: from ¥1,000; dinner menu from ¥7,000, also a la carte; 10 percent service charge added (dinner only)
Drinks: ¥800; aperitivi from ¥1,000; wine from ¥1,000/glass (¥500 at lunch), from ¥5,000/bottle; digestivi from ¥1,000/shot
Credit cards: Major cards accepted
Language: Japanese/English/Italian menus; English and Italian spoken
Reservations: Highly recommended

Tempura Uoshin (03) 3796-4041






A masterclass at the counter




Simplicity and refinement highlight classic, traditional flavors at Tempura Uoshin 

Among Tokyo's specialist restaurants, Tempura Uoshin in Nishi-Azabu may not rank in the highest echelons — after just two years in business that might be considered presumptuous. But it certainly has the gravitas and polish you'd expect from the offshoot of Totoya Uoshin, a ryoriya in Akasaka boasting more than 110 years of history, and a Michelin star to go with it.
Like the parent restaurant, Uoshin does not flaunt its presence. Tucked away on the second floor behind the hulking rear wall of Gonpachi (a Japanese gastrodome no-one has ever called modest), the decor is plain and the layout intimate — a single L-shaped scrubbed-wood counter just big enough to seat 10, with a small table at the back for four more. The feel is old-school traditional, with not a hair out of place — and absolutely no aroma of cooking oil.
Chef Shinji Miyazaki is a 27-year veteran of the tempura wok. After working two decades at Uoshin's branch in Roppongi (now long gone), he oversaw the launch of a sister restaurant in Nihonbashi before returning to his former territory to open this branch in Nishi-Azabu.
Dressed in crisp white, he works solo, helped by a single assistant out of sight in the prep kitchen and a kimono-clad waitress. His movements are meticulous, unhurried, almost effortless, making the process of batter-frying morsels of fish or vegetables seem so simple. That is deceptive: getting it absolutely right every time requires considerable expertise. His tempura is orthodox and precise. In contrast with the heavy traditional style of old Tokyo, his cooking is light, almost airy in its refinement. It also tastes exceptionally good. 

Tempura Uoshin


2F Iwata Building 1-12-10 Nishi-Azabu, Minato-ku 
(03) 3796-4041 
Open:  lunch 11 am-2:30 pm (last order); dinner 5:50-9:30 pm (last order)
Closed: Sundays and holidays
Nearest station:Roppongi (Hibiya and Oedo lines)
How to get there: From Roppongi Station (Exit 2), walk down Roppongi-dori toward Nishi-Azabu. Just before you reach the Nishi-Azabu Crossing, turn left (along the side of Gompachi). You will see the stairs leading up to Uoshin on the right after about 40 meters.
What works: Great value for quality tempura
What doesn't: The interior is very plain and sober.Number of seats: 10 at the counter and one table for 4
Smoking: Permitted but discouraged
Price per head: Lunch: tendonfrom ¥1,575, set menus from ¥3,150; dinner menu from ¥8,400, also a la carte; 10 percent service charge
Drinks: Beer from ¥630; sake from ¥840; shochu ¥840; wine from ¥945/glass, from ¥3,150/bottle
Credit cards: Major cards accepted
Language: Japanese and English menus; a little English spoken
Reservations: Recommended