Rich, concentrated flavour,
A magical foie gras with an almost sensual
allure that could stop the heart of any gourmand.
At one French restaurant in Tokyo, diners feel as if they are sitting in an apartment near the Bois de Boulogne in Paris.
People are here for one main reason - the poiret de foie gras. A piece of the highest quality foie gras is thoroughly grilled on an iron plate until it can melt in the mouth. The rich flavour of this masterpiece have earned it the nick name "the magical foie gras."
It is one of the specialities of chef Tomohiro Ogawa, who trained at a 3-star restaurant in France, and this supreme dish is made from the beloved foie gras of Jean-Daniel Castaing.
In fact, only the best ingredients from the top-quality producers are used here - including Basque pork and Racan pigeon.
Ogawa uses butter and cream as little as possible in order to bring out the natural flavours of the ingredients, making the dishes popular among female diners as well.
Roasted Madame Burgaud's Challans Pigeon is another of the chef's specialities.
Made with the venerable Burgaud family brand of Challans pigeon, its wild flavours are kept intact using the étouffé (smothering) method and once cooked, it provides a rich aroma and excellent flavour.
The abalone braised in consommé is another popular dish, but it is not normally listed on the course menu, so be sure to order it at least three days before your reservation.
The restaurant has between 50 and 60 wines on offer, and it is handled by Ogawa's brother, a sommelier who has also worked at Taillevent Robuchon. Wines are listed by price and not by region, making it easier to choose a wine to fit your budget.
A white wine is a particularly good choice for the poiret de foie gras. To have wine paired by the glass with the dishes in your course, it's best to order ahead of time.