Perfect strawberries on a perfect parfait. Everything served at Ginza Shiseido Parlor is precise and perfect, using prime ingredients from all over Japan. This day, the Fukuharu-ka strawberries, an original species from Kagamiishi Farm in Fukuoka, were of course … perfect. White table clothed tables, Christofle silverware and custom flatware in the restaurant the omurice (on my Insta) is served. The Salon de Café, where the parfait is served, has a retro-glam feel. Pamper yourself with simple perfection that is another ‘only in Japan’ type spot. A Tokyo must visit 🍓🌸💞 福島県 鏡石農遊園産「ふくはる香」のスペシャルストロベリーパフェ、まいうー😭
Pelican bread is a Tokyo must-eat and no other spot serves the beloved local treasure better than Cafe de Rope. Every bite has a crunch then a slightly sweet, airy softness, before a delightful vibrance from the creamy, salted butter laces your mouth. Don’t stop to ponder how a stupid piece of toasted bread can make your sensations go haywire because you will never figure it out. The rule here, is to do as Trevor Moran says: “Hurry up and fucking eat it before it gets cold.”
Cafe de Rope
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東京都中央区銀座5-3-1 ソニービル B3F
Almost a year has gone by since I ate my way through Tsukiji and it’s time to update — especially since revisiting some older posts, my face turned hot and red; I am extremely embarrassed at how little I knew about sushi.
So today, almost 12 months and many, many high-end sushi meals later, here are a few things I have learned. Warning: this will be a super long and ultra nerdy post with barely any photos…
I see photos of those $100 white strawberries all the time but they have nothing on these $200 cherries. But these cherries don’t even have stems…? I mean. WUT.
I walk into our destination and my expression probably gave away my initial thoughts: what in the world? The interior looks like a thrift store threw up and mindlessly spat out the leftovers.
Blood red carpets cover the floors. The windows are lined with dingy red velvet curtains. Bizarre Medieval objects are stuck to the decrepit brick walls. Stone statues that belong in 15th century gardens are placed throughout the restaurant. I am almost positive the lighting is florescent spotlights. The decor is so tacky I was a bit afraid for the dinner.
We sit down, the menu arrives and it is sparse: à la carte or tasting. I look closer and notice the tiers. A3. A4. A5. I immediately feel a rush of excitement.
Omg it’s Kobe beef.