[Tokyo] Denkushifulori - A Collaboration by the Chefs of Den and Florilege
Rating: ❤❤❤❤ (4/5)
Denkushifulori is the new brainchild of Chef Hiroyasu Kawate of Florilege and Chef Zaiyu Hasegawa of Den! The name is a play on both restaurants’ names plus “kushi” which means skewer in Japanese - every dish uses a skewer and combines the essence of Florilege (Japanese French) and Den (Kaiseki). While both chefs will still be at their own respective restaurants, the restaurant is in good hands with Chef Yuji Morita and restaurant manager Kyoko Hashimoto in charge. The layout of the space is similar to Florilege with counter seats surrounding an open kitchen. It is currently open for lunch and dinner with set menus only - lunch course is priced at ¥6000 and dinner ¥9800.
For drinks, guests have the option of non-alcoholic beverages, cocktails, beer, wines, and even a special sake made just for Chef Zaiyu of Den.
Our lunch started with a deep-fried Boudin Noir topped with apple slices and mustard on the side. Followed by a nicely grilled Sardine served with chicken liver mousse which was sprinkled with dried lemon powder and salted kombu powder on top. The size of the liver mousse was a bit too large for me as it was quite rich and heavy, but I guess you don't have to finish it if you don't want to. Then there was the flavorful Bouillabaisse paired with a fried ebi-imo which turned out to be one of my favorites! For most of the dishes, we were told to enjoy the elements separately first and then together for a different experience.
Our meal continued with a deep-fried Tofu topped with paprika, shichimi, sesame and katsuobushi, and fermented Chinese cabbage mayo on top of carrot salad. Mine had a happy face, but the usual presentation is just four dots! The Chawanmushi in katsuo dashi was another highlight with butter sautéed turnip and buffalo mozzarella from Chiba - the mozzarella was one of the best we have tasted. And as with most Japanese meals, ours ended with a rice course with Gomoku Gohan (Japanese mixed rice) with duck braised in red wine topped with a soft boiled egg.
Lastly, our meal ended with a Pudding with sencha tea cream on top! The pudding is denser than usual so it will have a richer flavor.
Thank you Yuji San and Kyoko San for the delightful meal!
5-chome-46-7 Jingumae, Shibuya, Tokyo, JapanTel: +81-3-6427-2788
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