33 Manet cua (Kichijoji)
Exotic European Vietnamese cuisine
This restaurant is run by the owner and chef, Hisayuki Nakajima, and his sister, who is in charge of service. The cuisine is conceived with the image of fusing French colonial and Vietnamese styles. Based on his sister's favorite French cuisine, Hisayuki's ideas and sense, which he has gained from his experience in international cuisine, have softly landed him in Vietnamese cuisine.
Beef steak with paprika butter and Vietnamese sauce
The cut used on this day was Zabuton, cooked to perfection. Accents include rich paprika butter and red chili peppers. Beneath the meat is a jelly-like sauce made from concentrated beef stock and nuoc mam. Enjoy it with a refreshing yogurt-based Vietnamese sauce. Cut into bite-sized pieces, Vietnamese style, so you can pick it up with chopsticks. 2,300 yen.
Crab-flavored celery with mayonnaise
A small open sandwich that can be enjoyed like tapas. It uses plenty of crab meat, and the refreshing taste of celery and mellow mayonnaise give it a cohesive flavor. There are three other types on the menu. 650 yen (1,100 yen for two of the same thing).
Chicken noodles with rice flour bun
A classic Vietnamese noodle dish. Served in a delicious chicken broth with moist chicken, it's hearty. It's also topped with plenty of green vegetables, and topped with lime and a sweet and sour sauce for a change of flavor. A perfect dish to finish off a meal. 1,200 yen.
For example, the main dish of beef steak is an adapted version of the classic bistro dish steak frites, served with fresh vegetables and French fries. The refreshing sauce, made with yogurt and condensed milk, is sharply defined by the salty and rich flavor of the nuoc mam sauce. The flavor is excellent and complements the wine perfectly.
The appetizers include a wide variety of familiar small dishes such as marinades, potato salad, and croquettes, and the chef's specialty oven dishes are also on offer.
"Vietnamese cuisine has a sweet and sour base and is prepared in a refreshing way, which is popular with Japanese people. It's worth creating with a sense of fun," says Hisayuki. There are high expectations.
Chef Nakajima Hisayuki says that among paintings, he "likes Manet." 
The interior is filled with antiques and art, giving you a trippy feeling.
