Gastronomic Destinations: French Kappo Dominique Corby in Tokyo!
Service: Smilimg, attentive and so kind
Equipment and Facilities: Overall spotless clean, beautiful washroom
Prices: Slightly expensive (this is Shinjuku in Tokyo!)
Strong points: refined French fusion cuisine mainly based on perfect seasonal Japanese products. Rare sake. Superb wines and champagne. Sublime pairings either with Japanese sake or wines.
A simple and exquisite noren/Japanese entrance curtain decorated with its Japanese crest!
I’ve always had the ambition to visit Dominique Corby’s first own restaurant he finally opened on March 19th, 2015 in Tokyo after years spent in some of the top establishments in France and Japan including la Tour d’argent in Paris and a stint as the Master Chef de l’école Le Cordon Bleu Japon, Chef at la Tour d’Argent in Tokyo, and Chef du restaurant Sakura de l’hôtel The New Otani. Dominique is not only a chef of enormous repute here in Tokyo and all over Japan but also a true gastronomic monument who is always in search of a new and seasonal produce to add to his already infinite palette, be it vegetable, seafood, meat, fruit or spirit/sake/wine.
For more details about Dominique, check the following website (in French)!
The Man of The House!
In spite of his unnumbered appearances on TV, media and magazines, he has always kept his inborn simplicity and authentic kindness for the utmost pleasure of his clients and friends.
He is never satisfied with his immense knowledge and is always ready to board a plane, train or car to discover new products all along the Japanese archipelago such as the high mountains in Shizuoka in search of real wasabi and green tea, the rugged land of Kochi for its vegetables and a myriad of other locations where his friends, producers, hunters, fishermen or simple citizens, Japanese and foreigners alike, ensure that his kitchen never lacks any ingredient his restaurant is so celebrated for. When you add his rare sake and sublime wines, you nurture the certainty that you will never be disappointed!
Starting the festivities with a flute of Champagne is naturally a must and what would be better than a nectar by R. L. Legias with his own Japanese crest on the label!
Prawn mousse with oba/sort of large perilla leaf!
White Bourgogne, Santenay, Clos des Champs Carafe, by Antoine Olivier!
Sanma/Pacific saury seared with konbu/Japanese seaweed!
A glass of rare sake called “Kamenoo Kurabu”!
Created with Kame Sake Rice Grown by five different farmers by Takeno Brewery in Kyoto. Bottled on January 2th 2015. Alcohol: 16 degrees!
Chilled kabocha soup kurozu/black rice wine, kogashi, ikura and amago trout roe!
White Bourgogne: Domaine de la Bongran, Cuvee E.J. Thevenet by Thevenet & Fils in Quintain, Saone et Loire!
Shark fin chawanmushi/Japanese salted pudding with momiji ororoshi/grated daikon and chili pepper!
A red Bordeaux with an original label sporting a crane made with folded paper in origami style!
90% Merlot and 10% Cabernet Franc. Bordeaux Origami by Famille Capdevielle Proprietaire!
Sauteed calf liver and ballantine!
Steamed rice and scallops paired with its sake!
Mitake Honten Brewery in Hiroshima Prefecture: Jinriki Kimoto junmai1 Jinriki Sake Rice milled down to 85%. Unfiltered. Genshu (no pure water blended in). Bottled on July 16th, 2013!
And the dessert: Nanshi japanese pears, Kyoho grapes, kyoho grapes sherbet, tomadillo on Fromage Blanc Mousse!
Fusion cuisine at its best! A real adventure!
FRENCH KAPPO DOMINIQUE CORBY
(フレンチ割烹 ドミニク・コルビ)
160-0007, Tokyo To, Shuinjuku Ku, Araki Cho, 9-7, Nao Building, 1F
〒160-0007 東京都新宿区 荒木町９−７ ナオビル1階
Tel.: 03-6457-8899
Opening hours: 18:00~24:00
Dinners until 21:30 (last orders), Wine and a la carte bar until 24:00
Fixed menus at 8,000, 10,000 and 15,000 yen
Reservations highly recommended for dinners. Do make a point to call beforehand!
Holidays: indeterminate (check on the phone, first!)
Credit cards OK
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International Bistro: Porco Casa in Ebisu, Tokyo!
Service: Very friendly
Equipment & Facilities: very clean overall. Great washroom
Prices: Reasonable
Strong points: Quiches and Pork cuisine conjugated on many nationalities! Organic and bio wines list!
Kenjiroo Okada/岡田憲次郎さん is quite a personage! At a very young 50 (he barely looks 40!) with a strong body built with plenty of biking, he finds somehow the way to open his restaurant day and night non stop seven days a week!
Try and catch a seat on the terrace in the warmer seasons!
Shizuoka oranges white Sangria!
Located in a very quiet back street of Ebisu, it makes use of lot of of Vegetables from Shizuoka prefecture and Niigata Prefecture and also fruit from Shizuoka Prefecture delivered directly from the producers thanks to M2 labo Inc.’s network in Shizuoka Prefecture!
Kenjiroo is specializing in healthy organic and bio wines!
I didn’t have much of a time to visit him at ease, but at least let me introduce you to the morsels he serves there!
On that particular he had Shizuoka-grown potatoes sauteed in garlic!
Now, this is a dish you must try, especially in winter or in cool nights!
Spare rib and vegetable hot pot!
I will personally visit the place time and again for that single dish coming in many seasonal fashions!
Quiches, the way they make them back home in France!
A succulent meal in itself!
A dish with a twist!
Honey spare ribs!
And more from a friend who has just been there!
Mangenton by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!
Pork Risotto!
Shizuoka Vegetables salad with Raspberry sauce!
You can bet it’s only a start considering the menu varying with seasonal products!
PORCO CASA
Chef: kenjiroo Okada/岡田憲次郎さん
tokyo, Shibuya Ku, Ebisu Nishi, 1-15-1, Century Home 1F
tel.: 03-3780-8669
Fax: 03-3780-8669
Opening hours: 11:30~13:00 (lunch), 13:00^17:00 (cafe time), 17:00~24:00 (dinner)
Cards OK
For more information on Shizuoka Prefecture vegetables and fruit:
M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE
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Shizuoka-raised Horie Farm Amagi Shamo Chicken Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!
All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!
Amagi Shamo chickens raised at Horie farm are truly enormous and would you believe that their food includes loca wasabi leaves and soy milk?
The organic vegetables grown at Nagomi Farm in Fujinomya City at the foot of Mount Fuji!
The wasabi grown by Maru Ichi farm in Utogi, Aoi Ku, Shizuoka City!
A very attentive audiience who saw such products for the first time!
Naturally dominique demonstrated how to cut such a big chicken!
Not easy work!
Wasabi leaves were separated for later use!
The pieces of chicken were then put inside cooking vinyl bag for a sous-vide/vacuum low temperature cooking process with wasabi leaves and stems to impregnate the chicken with the wasabi flavor!!
While the chicken was being processed Dominique prepared a gratin with spring onions and yellow zucchini!
Great cutting technique!
He made a point to cut all the vegetables by himself!
He first fried them with butter and olive oil before putting them inside an oven for a gratin!
The chicken which by then had been perfumed with wasabi was transferred to a fry pan for further cooking!
The chicken ready to be cut!
The chicken cooked to perfection!
Et voila!
Amagi Shamo Chicken cooked at low temprature with wasabi, new onions and yellow zucchini gratin!
M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE
LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK
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Shizuoka-raised Sanoman Co. Dry aged Beef and Mangeton Pork Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!
All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Dry-aged beef and Mangenton pork are extravagant meat produced by Sanoman Co in Fujinomiya City. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!
The dry-aged beef painstakingly developed by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!
Organic vegetables from Nagomi Farm at the foot of Mount Fuji!
Once again Dominique had conceived the recipes as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm and of course wasabi from Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!
He had beforehand prepared burdock/gobou roots and asparaguses for the decoration and finish!
Sweet potato chips had been prepared beforehand, too！
Wasabi leaves tempura were prepared during his demonstration!
As the mangento pork required a long roasting at constant temperature it had been cooked in the morning!
Naturally, the pork was added the last fishing touch, especially in the light that its fat is succulent, while the beef recipe was demonstrated!
Dominique first cut out some of the fat of the beef, but left plenty as it is too good to ignore!
He then proceeded to cut it into thin slices to compose a mille-feuille!
He confided that as beef was concerned it was a recipe he was experimenting for the very first time!
Deliberately slow and delicate work!
He then flattened each slice himself.
Each slice was then salted and peppered. Next he added plenty of freshly grated wasabi on each slice!
Each slice was then placed on top of each other and smeared with freshly grated wasabi one at a time!
The mille-feuille was then enveloped tightly into cellophane paper to help the meat achieve shape and consistency!
It was then fried on its edges to allow the meat to weld!
It was then fried all around (private TV picture) just enough to e\leave the inside almost raw for best taste!
The beef was then cut into slices to appear as a mille-feuille!
Sanoman Co. Dry-aged beef with grated wasabi in Mille-feuille, on Wasabi Leaf, wasabi leaf tempura and Sweet Potato Chips, asparaguses and burdock, gobo!
The wasabi cooked loses its sting but contributes a very soft and delicate touch to the meat!
Dominique seasoned it freshly grated wasabi for extra zip, taste and finish!
The Sanoman Co.’s ultimate dish served to each student attending the demonstration!
Sonoman Co.’ dry-aged beef with Mangenton Pork Roast, organic vegetables and wasabi tempura!
Needless to say that the whole staff came to sample the leftovers after the demonstration!
Even in Tokyo you have very little chance to see and even less to taste such products prepared by a top-class Chef!
M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE
LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK
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Shizuoka-raised Amago Trout Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!
All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amago trout is a Red spotted masu trout in English and comes into two different sizes at Shimoyama Trout Farm in Shuzenji, Izu Peninsula, Shizuoka Prefecture!
The trout raised at Shimoyama Trout Farm are raised along wasabi water fields in Shuzenji, Izu peninsula in a totally organic environment!
Organic vegetables from Nagomi Farm at the foot of Mount Fuji!
Dominique had conceived the recipe as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm!
He also used fresh wasabi directly sent by Maru Ichi Fram in Utogi, Shizuoka City, whose plants were awarded the best wasabi in Japan Prize last year!
An international class was admiring products they saw for the first time!
Dominique had even prepared a collection of photos of the wasabi fields in Utogi for them!
The ingredients!
Dominique first seasoned the fish very lightly.
He grated and prepared wasabi for the sauce and the garnish.
He prepared a cream with shungiku/spring chrysanthemums, komatsuna and wasabi to which he added fresh cream later!
He then rolled the amago trout in filtered flour to cook them in meuniere fashion with olive oil and butter!
The fish were then poeled/sauteed carefully!
More organic vegetables were used for the garnish including Japanese long leeks, green broccoli, red broccolini, wasabi stems, radishes and so on!
Et voila!
Shuzenji Amago Trout sauteed Meuniere with organic vegetables and wasabi stems, shungiku, komatsuna and wasabi cream!
M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE
LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK
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Le Cordon Bleu Japan, Inc., Tokyo Visit and Meeting with Chef Dominique Corby!
Le Cordon Bleu Japan, Inc., Tokyo Visit and Meeting with Chef Dominique Corby!
Le Cordon Bleu Cafe & Boutique
Service: Pro and friendly
Equipment & Facilities: Spotless clean. Superb Washroom
Prices: Reasonable (for the quality and Tokyo!)
Strong points: True French gastronomy. Take outs including pate and terrine, cakes, bread and viennoiseries.
Le Cordon Bleu has two establishments in Japan, in Tokyo and Kobe.
I had the opportunity to visit the whole place yesterday under the guidance of my good friend, Dominique Corby who is the Headmaster of the Culinary School housed inside the premises!
The School also bears the title of “Academie d’Art Culinaire de Paris”, That is, “Paris Culinary Art Academy”!
It is located in Shibuya Ku near the Ebisu JR Station in an almost provincial-looking area replete with splendid little cafes, bistros, restaurants and boutiques away from the crowds.
The first floor houses a splendid cafe and terrace and also serves as a boutique for Le Cordon Bleu products!
It is patronized by both Japanese and expats as Japanese, English and French is spoken there. I suspect someone can also speak Chinese as the school welcomes many students from China and Taiwan!
Superb French delicacies including pates, terrines, salads, sandwiches, bread, viennoiseries and bread among others are on sale and can be consumed on site with an array of drinks or taken out!
It can be very busy indeed with a cosmopolitan crowd weekday and week-ends!
My favorite!
Real pate en croute with superb crust enveloping extravagant terrine! Do you know the difference between a terrine and a pate? LOL
Naturally the many chefs teaching at the Academy are top professionals headed by Chef Dominique Corby!
My visit actually had a very precise purpose as I was helping making the products of Shizuoka Prefecture known to top professionals and culinary connoisseurs in Tokyo on that day with Dominique having organized a recipe cooking and tasting with products exclusively from Shizuoka Prefecture we had delivered the day before!
All the products were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Dominique Corby has already lived around 20 years in Japan working in Tokyo, Osaka and Kobe, not including his constant trips all over the country!
We made acquaintance with each other thanks to our blogs and I had already taken him around the wasabi and tea fields of Shizuoka Prefecture before introducing him to its gastronomy he truly appreciates, an easy task when you realize the extravagant wealth in products be they from the land or the sea, be they vegetables, fruit or meat!
Dominique Corby (right) with Chef Dominique Gros and highly qualified staff in his “classroom”!
Dominique spent the whole evening demonstrating his art with Shizuoka Prefecture products all evening in front of a rapt international student audience but this will make the gist of the next articles!
M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE
LE CORDON BLEU Japan, Inc
Cafe & Boutique
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Opening hours: 10:00~20:00
Credit cards OK
Dominique Corby on FACEBOOK
SHIZUOKA GOURMET 