Le Pain de Joel Robuchon

One of my favorite bakeries in Tokyo is from the famous chef Joel Robuchon, for savory breads made with excellent ingredients. Le Pain de Joel Robuchon has recently opened near Shinjuku station in the NEWoMaN mall. Imagine one of France’s top chefs creating breads and sweets using French and Japanese ingredients? I love the l’Atelier de Joel Robuchon restaurant, but don’t often have the time to sit through a meal, so the boulangerie is a alternative to get my Robuchon fix.

On the left above is a foie gras toast topped with apple and pink peppercorns croque monsieur, the right is my favorite, a cheesy potato bread with lardons. Crispy cheese bits contrasted with potato bites and meaty bacon. How many shops do you know serving foie gras croque monsieur?

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Joel Robuchon mushrooms and walnuts

Seasonal breads like this bread with maitake, shimeji, and eringi mushrooms with walnuts change throughout the year. All of the above breads are best reheated in a toaster oven. The green olive fougasse never made it home, it was too hard to resist, and I highly recommend it.

The Roppongi Hills shop has no seating area, but the Shinjuku shop does have a small café seating area by the bakery. There is also a retail shop in the Shibuya Hikarie B2 depachika.

Le Pain de Joel Robuchon

Roppongi Hills, Shinjuku NEWoMaN, Shibuya Hikarie

http://www.robuchon.jp/en

Shibuya D47

D47 Tokushima

D47 Tokushima Sōmen

D47, on top of the Shibuya Hikarie building, is a restaurant the specializes in regional dishes from throughout Japan. The menu changes monthly and is a great chance to try kyōdo ryōri, hyper-regional cuisine, in Tokyo.

The above dish is sōmen from Tokushima. These summer noodles are normally very thin and served cold. These are much thicker than usual and bringing a richer texture and flavor to what is usually a light meal.

D47 Nagano

D47 Nagano Rōman

This second plate was from back in March while Tokyo was still waiting to warm up. I ordered this as I have a soft spot in my heart for paté and cured meats from Nagano. The main dish, Rōman, is a stir-fry of vegetables and meat, in this case, duck.

The wine list at D47 features Japanese wines by-the-glass including some of my favorites, Yamanashi Grace Winery Koshu and Tochigi Coco Farm Awa Coco. Diners can do a flight of Japanese wine as well. There is also a rich selection of Japanese tea.

The restaurant has floor to ceiling windows that overlook Shibuya station. It’s a popular restaurant, so time your visit accordingly. And, leave extra time in your schedule to visit their sister exhibit and shop on the same floor.

D47 is part of the d-department business that includes publishing, retail, and restaurants that showcase and keep alive regional cuisine and products. Near the restaurant is a D47 Museum and a D47 retail shop. The shop includes tableware, kitchenware, and food products sourced from artisanal

郷土料理 kyōdo ryōri – regional cuisine

徳島素麺 Tokushima sōmen

長野ローマン Nagano Rōman

食堂 shokudō – dining hall

D47 Shokudō

Shibuya-ku, Shibuya 2-21-8, Hikarie Bldg. 8F 渋谷区渋谷2-21-8, ヒカリエ8F

http://www.d-department.com/jp/shop/d47

Shibuya Hikarie

Shibuya’s newest addition to the skyline is Hikarie. The restaurants are on floors six and seven. Lots of interesting spots including Umauma Ramen from Hakata serving hitoguchi (bite-size) gyoza and skewered and grilled chicken skin alongside ramen. Kashiwa for okonomiyaki and teppanyaki. Sendai’s famous Rikyu for grilled gyutan (beef tongue), Maisen tonkatsu, and much more. With over two dozen restaurants there is something for everyone.