Tokyo Food Page
Grace/
Azabu-Juban: Korean
₯3475-6972
€Data
The specialty of the
house at Grace is a
dish called samge-
tang - a richly
flavored Korean stew
made from tender
chicken meat, gin-
seng, garlic, Korean
dates and rice, and
seasoned with salt
and pepper just
before eating. It's
unusual in that
ginseng root, tradi-
tionally prized for
its medicinal prop-
erties, is used here
as a vegetable.

The menu at Grace
gives you several
ways to enjoy your
samgetang - usually
in conjunction with
assorted Korean side
dishes and a tasty
ishiyaki bibimba -
rice and vegetables
cooked in a stone
pot until the out-
side layer of rice
starts to get crisp
and crusty. Side
dishes include cold
tofu topped with
spicy pickled kim-
chee, Korean-style
nori (the seaweed
used to wrap sushi -
here it's salted and
toasted), and vari-
ous kinds of chijimi
flat scallion pan-
cakes.

Full-course meals
range from around
Y3000-5000 per per-
son - you can always
add more from the a
la carte menu if
you're still hungry.
At lunchtime they
serve a half-sized
portion of samgetang
with side dishes for
Y1800; other lunches
start at Y700.

The Azabu-Juban
branch is small,
with only about
eight tables; table-
top reading matter
explains in detail
how the stew is
prepared, with
photos showing what
type of chickens are
used.
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₯Nearest restau-
rants

₯Nearest cafes/
bars


Minato-ku, Azabu-
Juban 1-7-2.  Open
11:30am-2, 5-11:30pm
(LO), Sun to 10:30.
Closed 3rd Sunday.
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