Sugared & Spiced

pâtissière in paris, now shanghai

[Tokyo 東京] Wall / CoSTUME NATIONAL

without comments

Wall / CoSTUME NATIONAL

Add: CoSTUME NATIONAL Aoyama Complex 1F,5-4-30 Minami Aoyama
Tel: +81-3-5774-1311
Hours: 12pm-12am
Website: www.cnac.jp/wall
Price: cocktails ~2200 yen
Visited: Oct 2016

A Japanese friend took me to this bar in Omotesando, and I honestly couldn’t tell that this is a bar even after arriving at its door. Apparently, it’s hidden behind this white wall.

東京當地朋友帶我去的這家酒吧,位置在表參道,不過到了門口我都還沒認出來這是個什麽東西…原來,酒吧藏在白牆之後。

1818939951

Entering the bar through the slender (and very discreet) door, we arrived at Wall. It’s an elongated space brought alive by the gorgeous, lush vertical garden behind the bar, put together by famed French artist / vertical garden designer Patrick Blanc. I have always liked his works in Paris, and it was quite a pleasant surprise to run into him again in Tokyo.

推了中間那道細門入內,竟是另一番天地。狹長的空間裏最引人注目的是吧台後方整面的植物牆。豐盛的、綠油油的,很美。打造這片植物牆的是法國藝術家/垂直花園名設計師 Patrick Blanc,以前就非常喜歡他在巴黎幾個作品,在東京能碰上真是挺令人驚喜的。

l1165456

l1165483

Upon being seated, we were first served the halve of a fresh fig. Apparently it’s typical in Japanese bars to be served a small bite like this before or along with your first drink.

Wall 的小點心是半個新鮮無花果,很甜美。在日本,似乎很多酒吧就會提供這樣一款小食,通常在第一杯酒之前或同時送上。

l1165445

Read the rest of this entry »

Written by sugarednspiced

December 7th, 2016 at 1:09 am

[Tokyo 東京] Osoba no Koga おそばの甲賀

without comments

Osoba no Koga おそばの甲賀

Add: 2-14-5 Nishi Asabu, Minato-ku, Tokyo
Tel: +81-3-3797-6860
Website: osobanokouga.com
Hours: 11am-3pm, 5-9:30pm
Price: 1,000~5,000  yen
Visited: Oct 2016

For a casual lunch, a friend took me to a small soba noodle shop called Osoba no Koga, located in the Nishi Asabu area. It’s not a place tourists would specifically look for, but for a light and authentic meal, it was perfect.

這次東京之旅頗喜歡的小店之一是日本朋友帶我去的おそばの甲賀(Osoba no Koga), 位于西麻布一帶。小小的一家蕎麥麵店,絕不是觀光客會特地尋過去的那種地方,進來吃一碗麵,舒服。

l1165559

l1165554

l1165557

We first tried a bowl of chilled soba with sea urchin (2,550 yen). It was a simple but most delicious combination of soba noodles, sauce, some dried seaweed, sea urchin, and a dab of wasabi – something I could go on eating without getting sick of.

首先來一碗季節限定的海膽冷荞麥面(2,550日幣)。真的只是荞麥面、蘸醬、少許海苔絲、海膽、和一小撮山葵泥而已,如此簡單卻如此美味呀…感覺是天天吃也吃不膩的東西。

l1165531

We also tried a bowl of nanban chicken soba noodles (1,400 yen), served hot with soup. Unfortunately this was less of a hit for us, mostly because the noodles are too soft after being soaked in the hot soup. If you visit this little noodle shop, go for the sea urchin soba.

也嚐了一碗雞肉南蠻熱湯麵(1,400日幣),就沒有那麽出色了。麵在熱湯裏泡的有些爛,味道也沒有那麽突出。如果來的話,還是點海膽荞麥面吧。

l1165536

 

おそばの甲賀

地址:港區西麻布 2-14-5
電話:+81-3-3797-6860
網站:osobanokouga.com
營業時間:11am-3pm, 5-9:30pm
價位:1,000~5,000 日幣
造訪日期:2016年10月

Written by sugarednspiced

December 7th, 2016 at 12:40 am

Posted in tokyo

[Tokyo 東京] Sakurai Tea 櫻井焙茶研究所

without comments

Sakurai Tea 櫻井焙茶研究所

Add: 5F Spiral Building, 5-6-23 Minami Aoyama, Tokyo
Tel: +81-3-6451-1539
Hours: 11am-11pm
Website: sakurai-tea.jp
Price: [tea] 1,600 yen [tea set] 4,500 yen+
Visited: Oct 2016

For those interested in Japanese tea, Sakurai could be a worthwhile place to visit while Tokyo. Located on the 5th floor of Spiral Building in the ultra stylish Minami Aoyama area, Sakurai is a modern Japanese tea house founded by Mr. Shinya Sakurai, an ex-Yakumo Saryo and Higashiya who expands his craft to not just tea, but also pairing with food and alcohol.

喜歡日本茶的人,可以來試試櫻井焙茶研究所。這家位于スパイラルビル五樓的茶館,是曾經在八雲茶寮Higashiya 擔任經理的櫻井真也于 2014 年獨立出來開的店,專注于茶和食物、以及茶和酒的結合。

l1165327

The shop, also designed by Simplicity Studio, fuses traditional Japanese design with modern metallic vibes. The counter displays a range of beautiful teaware, and beyond the counter is a tea roasting area.

店裏融合了傳統日式風格與現代金屬的摩登感,看得出來也是 Simplicity 設計的。入口處的櫃台上漂亮的茶具一字排開,透過玻璃可以看到烘培茶葉的區域。

l1165328

On the other side of the counter is the tea room. Tea and tea desserts are available a la carte as well as in sets (gyokuro, blended tea, hojicha, bancha, matcha, etc., 4,500~6,900 yen/set) and alchoholic versions like encha gin, hojicha rum, matcha beer (1,200~1,600 yen), which all sound quite interesting.

櫃台的後方是茶房,除了可以單點茶和甜品之外,也可以選擇包含玉露、混合茶、焙茶、抹茶、等4~6種茶以及和菓子的茶套餐(4,500~6,900日幣),另外還有以茶入酒的各種選擇,比如煎茶琴酒、焙茶朗姆酒、抹茶啤酒等(1,200~1,600日幣),聽起來挺有趣的。

l1165339

The tea room is small, with only 8 seats around the bar. I arrived during the late afternoon, so I can only imagine how beautiful the space must be during the day with natural light spilling in from the large windows. Upon being seated, I was handed presented a selection of tea leaves to choose from, accompanied by clear explanations about their origin, aroma, and flavor.

茶房空間不大,只有圍繞著吧台的八個座位。我到的時候已經晚上了,不過白天時應該可以享受透過大片玻璃窗進來的陽光。入座後店員遞上茶單,如果選擇的是焙茶的話,店員會再取出一排茶葉供參考。從選茶到泡茶,包括産地、味道、香味,店員都解釋的頗爲詳細。

l1165254

Read the rest of this entry »

Written by sugarednspiced

December 6th, 2016 at 12:42 pm

[Tokyo 東京] Rai-an 雷庵

without comments

Rai-an 雷庵

Add: 1F 董友ビル, 1-4-13 Shibuya, Tokyo
Tel: +81-3-5778-3379
Hours: 11:30am-3pm, 5:30pm-11pm
Price: 2,000~4,000 yen/person
Visited: Oct 2016

Located in Shibuya, Rai-an is a newly-opened soba noodle shop with a beautiful modern design: floor-to-ceiling windows, open kitchen, and an atelier to display the making of soba. The soba noodles delicious, and all the other small dishes we tried were surprisingly yum as well.

位于涉谷區的雷庵是今年剛開的面店,從整片的落地窗(白天應該很美)、開放式廚房等裝修設計上就可以看得出這是一家比較新式的摩登面店。令人驚喜的是這裏不僅荞麥面好吃,其他東西也做的可圈可點。

l1165345

Such as the soba tofu with sea urchin (900 yen).

比如海膽荞麥豆腐(900日幣)。

l1165353

Japanese omelet (800 yen).

厚燒蛋卷(800日幣)。

l1165360

Ginko nut sakura shrimp tempura (1,100 yen).

銀杏櫻花蝦天婦羅(1,100日幣)

l1165366

Read the rest of this entry »

Written by sugarednspiced

December 5th, 2016 at 7:23 am

Posted in tokyo

Tagged with , , , , ,

[Tokyo 東京] Mahakara Ureshii Purin マハカラ うれしいプリン

without comments

Mahakara Ureshii Purin マハカラ うれしいプリン

Add: 1-17-5 Aobadai Meguro Tokyo
Tel: +81-50-5590-4510
Hours: 11am-6pm
Website: www.happypudding.com
Price: ~350 yen/pudding
Visited: Oct 2016

I was strolling along the Meguro River the other day and passed by a super cute pudding shop called “Mahakara Ureshii Purin”. It’s a tiny store with not much other than a kitchen and a counter, displaying a myriad of delicious-looking puddings in glass jars – matcha, coffee, pumpkin, chestnut, yam, cheese…though eventually I went for the classic custard pudding with caramel. Sitting on the bench in front of the shop, eating the soft and fragrant pudding by the spoonful…what a lovely, lovely neighborhood vibe.

某天在目黑河邊路過一家可愛的布丁店 “マハカラ うれしいプリン”。店面小小的,除了廚房和櫃台之外幾乎沒有空間放其他東西,冰櫃裡排列著各種誘人口味的布丁 - 抹茶、咖啡、南瓜、栗子、番薯、起司…不過最後還是選擇了經典焦糖雞蛋布丁。店門口放了幾張椅子,坐在街邊吃著香濃柔滑的布丁、邊感受著中目黑悠閑的步調,很是惬意。

l1166018

l1166015

l1166013

Mahakara Ureshii Purin uses a high grade Japanese eggs from Hyogo Prefecture called “日本一こだわり卵” (kodawari tamago), and doesn’t add any preservatives in their pudding.

マハカラ うれしいプリン的布丁裡完全無添加防腐劑,而且使用的是兵庫縣產的 “日本一こだわり卵” 高級蛋,格外香濃。

l1165995

Read the rest of this entry »

Written by sugarednspiced

December 5th, 2016 at 6:46 am

[Tokyo 東京] Mikawa Zezankyo みかわ是山居

without comments

みかわ是山居 Mikawa Zezankyo

Add: 1-3-1 Fukuzumi, Koto-ku, Tokyo
Tel: +81-3-3643-8383
Hours: 11am-1:30pm, 5-9:30pm
Website: mikawa-zezankyo.jimdo.com
Price: [lunch] 11,340 yen+ [dinner] 18,360 yen
Visited: Oct 2016

I’ve been hearing about Mikawa Zezankyo for years, and finally got to taste this legendary tempura restaurant on a recent trip to Tokyo. Chef owner Tetsuya Saotome entered the trade at the age of 14, and has been making tempura for over half a century. Along with Jiro Ono (a.k.a. the god of sushi) and Kanejiro Kanemoto (the god of eel), Tetsuya Saotome (the god of tempura) is one of the three major representatives of Edomae cuisine. On a side note, apparently Jiro Ono and Tetsuya Saotome are good friends, and often visit each other’s restaurants.

久仰みかわ是山居多年,這次去東京終于嚐到了。店主兼主廚早乙女哲哉從十四歲開始做天婦羅至今已過了半個世紀,和壽司之神小野二郎以及鳗魚之神金本兼次郎被視為江戶前料理三大代表(聽說早乙女哲哉和小野二郎還是惺惺相惜的好友,經常去對方的餐廳吃飯呢)。

l1166095

l1166102

Mr. Saotome moved into this current house in 2009. The first floor is the restaurant, the 2nd and 3rd floor are exhibition spaces, and the 4th floor is where he lives. The house is filled with artworks, and even the tableware used by the guests are ceramics made by famed contemporary artisans. Fun fact: what looks like a huge hat on top of the work station is actually an exhaust modeled after the shape of the “Borsalino” hat Mr. Saotome wears when he goes out.

早乙女先生在2009年搬到了現在這座小房子,一樓是餐廳,二、三樓是客室與展覽廳,四樓是他的家。這整棟房子裏都是藝術品,連餐具也是當代名家所作的珍貴陶瓷器。下圖工作台上方長的像大帽子的吸油煙機,是按照早乙女先生平時外出時會帶的意大利品牌 “Borsalino” 黑色禮帽特別定制的,有點可愛。

l1166233

Having devoted almost his entire life to tempura, Mr. Saotome has developed a most particular way to make tempura, from the coating to the  frying process. Apparently he varies the coating and frying methods according to each ingredient. He may look stern while he’s busy at work, but is actually very friendly when he starts chatting.

把畢生精力投入到天婦羅的早乙女先生從面衣、沾粉、下鍋都有嚴謹的方法,炸不同的食物的時候要考量哪個部份含水多,具體想要達成何種油炸效果從而決定沾粉的位置和多寡。你看他做料理時神情嚴肅,不過和客人聊天時笑起來非常和藹可親哦。

l1166136

The word “mikawa” in kanji is “三河”, an area of Nagoya in which Mr. Saotome was born. On the menu, “mikawa” is written in another form of kanji “美川”, which literally means a beautiful river, signifying Mr. Saotome’s vision to serve tempura dishes one after another, like the flow of a river, in front of his guests. For lunch, one can choose the lunch course (11,340 yen) or the omakase course (18,360 yen), the difference being that the omakase course includes uni and matsutake mushrooms.

“みかわ”(mikawa)的漢字是 “三河”,是位於名古屋的一個區域 ,也是早乙女先生的出身地。菜單上寫的則是日語發音相同的 “美川”,表達早乙女先生的意境:讓天婦羅料理如同美麗的流淌的河水一樣一品一品呈現在客人面前。我在中午到訪,有御夕食コース(11,340 日幣)和おまかせコース(18,360日幣)這兩種可以選擇,其中的不同是おまかせコース包含了海膽以及松茸這兩樣高級食材。話說,菜單上的圖示都是早乙女先生自己畫的呢。

l1166124

l1166112

Read the rest of this entry »

Written by sugarednspiced

December 4th, 2016 at 4:14 am

[Tokyo 東京] Higashiya

without comments

Higashiya Ginza

Add: 2F Pola Bldg Ginza, Chuo Ku / 中央区銀座 1-7-7 ポーラ銀座ビル 2F
Tel: +81-3-3538-3240
Hours: [Tue-Sat] 11am-10pm [Sun] 11am-7pm
Website: www.higashiya.com
Price: [tea] 1,400~1,500 yen
Visited: Oct 2016

My favorite spot for Japanese tea and sweets on this trip to Tokyo was Yakumo Saryo, but if your itinerary is too rushed and don’t have time to venture out to this neighborhood, perhaps you can try Higashiya, another Japanese sweets establishment by the same designer Shinichiro Ogata, conveniently located in Ginza. Higashiya was established with the goal of creating modern wagashi (Japanese sweets) that can be enjoyed on a daily basis, hence the name “higashiya” (“hi” means day in Japanese).

如果你在東京的行程很趕,沒有時間到目黑區去尋找八雲茶寮的話,那可以試試同樣出自緒方慎一郎之手,位于銀座的 Higashiya。Higashiya 原本是家沿著目黑川的小店,品牌的初衷是將和菓子帶回到人們日常生活中,做出 “每天吃也不會膩的果子”,因此名爲 Higashiya(日菓子屋)。

l1166346

The Ginza shop opened in 2009, composed of a boutique space and a 40-seat tea salon. A white canvas noren hangs at the entrance, and walking through it is like entering another space, leaving all earthly worries out behind. Unfortunately photos are not allowed inside the shop, so here’s a quick sneak peek. If you would like to see more, take a look at their beautiful website.

2009 年開幕的 Higashiya 銀座店位于ポーラ銀座ビル的二樓,首先穿過似乎可以把煩惱擋在門外的布簾,先看到的是和菓子的櫃台,往裏走才是茶室。店員表示緒方先生不希望客人在店裏拍照,所以在這裏就沒有太多照片可以放,喜歡的話可以上官網瞧瞧。不過總之茶館裏的裝潢風格結合了現代和日式傳統,桌椅均為木質,沒有太過華麗的擺飾,簡單大方。

l1166350

l1166354

In addition to seasonal desserts, Higashiya offers a diverse selection of Japanese sweets and original tableware, 30 varieties of tea, as well as lunch menus and afternoon tea using seasonal ingredients.

店裏根據季節的不同更換精致的和菓子,另外也有自己設計的餐具、30多種茶、以及用季節食材烹調而成的日式午餐和下午茶。

l1166282

Read the rest of this entry »

Written by sugarednspiced

November 24th, 2016 at 3:20 am

Posted in tokyo

Tagged with , , , ,

[Recipe] Fig Almond Tart with Raspberries

without comments

It’s almost the end of Fall, and before the fig season is officially over, it is absolutely imperative to make a fig almond tart. Here’s a simple recipe that can be done at home, composed to a shortbread tart shell, homemade fig jam, almond cream, and fresh figs. It’s pretty, and it’s delicious.

l1166847

l1166872

It’s not always the case to add raspberries to fig tarts, but I thought it’d be nice to add a bit of acidity, especially when pairing the tart with a glass of Perrier-Jouët Belle Epoque Edition Automne 2005, a champagne I recently discovered at a tasting event. For pairing with this charming rose champagne, I added some fresh raspberries, and increased the dose of lime juice in the jam recipe for extra acidity.

l1166928

So, let’s get started.

For the tart shell:

butter…48g / powdered sugar…30g / eggs…19g / ground almond…10g / salt…0.5g / flour…80g

Steps:

1. Separately, sift all powders.

dsc00383

Read the rest of this entry »

Written by sugarednspiced

November 18th, 2016 at 7:22 am

[Tokyo] Bar High Five

without comments

Bar High Five

Add: B1F Efflore Ginza 5 Bldg.,5-4-15 Ginza, Chuo Ku / 中央区銀座5-4-15 エフローレギンザ5ビル B1F
Tel: +81-3-3571-5815
Hours: 5pm-1am
Website: www.barhighfive.com
Price: cocktails ~2200 yen
Visited: Oct 2016

Bar High Five is no newcomer to Asia’s 50 Best Bars, and this year it’s ranked #3. (On a related note, Shanghai’s Speak Low is ranked #2). The location is in the basement of a building in Ginza, with about 10 seats at the bar and a couple of small tables on the side. No reservations. We arrived a little before 9pm on a Thursday, and luckily got the last 3 seats at the bar.

l1166408

Bar High Five’s founder Hidetsugu Ueno began his career in 1992, and is kind of a big deal in the cocktail world both in Japan and abroad. He previously worked at another Japanese cocktail institution – Star Bar – before starting out on his own, moving location once before settling in Ginza. There’s no menu here, his drinks changing according to the mood of his customers – whatever makes them happy.

l1166390

l1166445

Unfortunately Mr. Ueno was not there when I visited, perhaps the busy man was doing a pop-up or workshop somewhere around the world. Taking care of us that night was Kaori Kurakami, the Japanese representative for World Class 2014. After a few questions – Which base liqueur do you prefer? Do you like refreshing? Citrusy? Creamy? Strong in alcohol flavor? Etc., she got started on the mixing.

l1166392
Read the rest of this entry »

Written by sugarednspiced

November 15th, 2016 at 3:33 am

Posted in tokyo

Tagged with , , ,

[Tokyo] Shinbashi Shimizu 新橋清水

without comments

新橋 清水 Shinbashi Shimizu

Add: 2-15-10 Shinbashi, Minato Ku / 港区新橋 2-15-10
Tel: +81-3-3591-5763
Hours: 12pm~, 5:30~9:30 (L.O.)
Price: [lunch] 8,800+ yen [dinner] 15,000+ yen
Visited: Oct 2016

Among the myriad of high-end sushi restaurants in Tokyo, what foreigners are most familiar with are probably Sushi Jiro and Sushi Saito. Sushi Shimizu, on the other hand, is also highly ranked by the local Japanese (#34 on Tabelog’s top 50 sushi restaurants in Tokyo, just 6 spots after Sushi Jiro), but one can hardly find any non-Japanese information or reviews online. Why?

l1164956

Let’s take a look first. The tiny sushi bar is located in a small alley not far from Ginza. It’s a space that fits only 8 customers, and inside the sushi bar is chef owner Kunihiro Shimizu. There are no fancy decors, just a simple bar, and behind it hung wooden boards listing today’s freshest ingredients.

l1164985

Shimizu-san entered the trade when he was 18, and after 11 years of working at Shimbashi Tsuruhachi, he started out on his own in 1999. In fact, he was awarded one Michelin star in 2012, but as someone who doesn’t want his restaurant to be on any food guides, he complained to Michelin and had his star taken away the next year. Instead of running a sushi bar that’s world-famous and becomes impossible to book, he’d rather have it stay as a casual place where his regulars can come as they wish.

l1164971

l1164972

Read the rest of this entry »

Related Posts Plugin for WordPress, Blogger...

Written by sugarednspiced

November 15th, 2016 at 2:29 am

Posted in tokyo

Tagged with , , ,