While at Shimbashi, searching for an observation deck, I found myself on the top floors of the Carreta Dentsu Building (Dentsu is the huge advertising agency in Tokyo), where there were several "Restaurants in the Air" serving lunch. I had an amazing five course, traditional Japanese meal, starting with the salad above. If you look closely, you'll see that the white strands, which at first look like shredded radish or cabbage, have eyes.
Then this amazing crab cake and miniature shrimp tempura, with a thick seaweed sauce.
The main course was a sashimi mix, including the roe, above, and the beautiful plate of fish below.
And for desert, this beautiful black-sesame egg custard square, garnished with strawberry, cream, and mint.
The courses came slowly and were all layed out on the same ebony tray, which was (to my great shame) wiped clean after each course as well. It was a slow meal, which was great, as I was looking out over the Sumida River, Tsukiji fish market, the old detached Imperial Gardens, and Odaiba. The presentation seemed focused on angles and curves, accentuation of the food's colors, and a sequence of textures (rice and fish served from wood, roe and custard served from porcelain, soy soup served in metal, salad in earthenware)
While at Shimbashi, searching for an observation deck, I found myself on the top floors of the Carreta Dentsu Building (Dentsu is the huge advertising agency in Tokyo), where there were several "Restaurants in the Air" serving lunch. I had an amazing five course, traditional Japanese meal, starting with the salad above. If you look closely, you'll see that the white strands, which at first look like shredded radish or cabbage, have eyes.
Then this amazing crab cake and miniature shrimp tempura, with a thick seaweed sauce.
The main course was a sashimi mix, including the roe, above, and the beautiful plate of fish below.
And for desert, this beautiful black-sesame egg custard square, garnished with strawberry, cream, and mint.
The courses came slowly and were all layed out on the same ebony tray, which was (to my great shame) wiped clean after each course as well. It was a slow meal, which was great, as I was looking out over the Sumida River, Tsukiji fish market, the old detached Imperial Gardens, and Odaiba. The presentation seemed focused on angles and curves, accentuation of the food's colors, and a sequence of textures (rice and fish served from wood, roe and custard served from porcelain, soy soup served in metal, salad in earthenware)
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