arrosoir (Tameike Sanno)
Western French cuisine born from the techniques of a long-established restaurant and an enterprising spirit
Chef Shinkai Saiya was trained by Chef Ogawa Tadamasa, the third-generation owner of Daikanyama's Ogawaken, a long-established Western restaurant founded in 1905. He then went on to work at a contrasting innovative French restaurant and an auberge in Hokkaido. In order to gain experience in more casual settings, he worked at Kichijoji's popular Bistro Hatch, as well as its sister restaurants Trattoria Ciccio and Premier Eretage. While also serving as head chef, he also visited producers all over Japan on his days off.
Using the techniques he has relentlessly cultivated and ingredients sourced from producers around the country with whom he has built trust, Shinkai-style Western cuisine, which makes full use of French sauces and techniques, is the restaurant's signature dish. Good examples include the hamburger steak with sauce Périgueux and the cream croquette with sauce Chive.
Tokyo Hamburger with Perigueux sauce
The dish uses no fillers and is made half Tokyo Beef, a Japanese Black beef raised in Tokyo, and half TOKYOX pork. It is paired with a rich sauce, Périgueux, made with Madeira wine and a hint of truffle. Served with fried potatoes, glacéd carrots, and herbs from Angato Farm in Noto, Ishikawa. All dishes are prix fixe, starting from 8,500 yen.
Salad Arrozoir
A bowl-shaped buckwheat galette is topped with mayonnaise made from Tokyo Silkie eggs, a poached egg, and more than 20 types of vegetables from producers across the country. Tomato consommé is poured over it in a watering can, and the mixture is then mixed.
Hairy crab cream croquette with sauce Shive
The reason for making the croquettes into a rod shape is "so that you can feel the texture of the breadcrumbs evenly as you eat," says Shinkai. The filling is a béchamel made with hairy crab meat and crab stock. The sauce base is made from the head of a spiny lobster, and is made rich with the addition of crab miso.
The menu is prix fixe. After an amuse-bouche, you can choose from four appetizers, fish dishes, and meat dishes. Curry and Neapolitan are also available as options, so be sure to come with an empty stomach.
"I feel like the old yet new aspect is what connects us to Western food," says Shinkai, who plays city pop as background music. 
The counter has a chic atmosphere.
