Tokyo Food Page

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Idealplat/
Nihonbashi: French
▼3516-2181
▽Data

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When we noticed
dishes like shish
kebab, couscous and
mesclun salad on the
menu, we suspected
that Idealplat might
be a bit different
from your typical
Tokyo bistrot. "Mod-
ern Provence Dining"
is what the sign at
the entrance promis-
es, and it's re-
freshing to find a
serious attempt at
regional French
cooking in a such a
comfortable, casual
setting.

The chef here has
done his homework,
and the kitchen
turns out a good
sampling of authen-
tic southern-French
specialties. One
example is the sa-
lade nicoise, served
with a tender,
smoky-flavored
grilled tuna rather
than the usual-for-
Tokyo canned prod-
uct. The mesclun
salad is another
pleasant surprise,
made with perhaps a
dozen different
greens with
contrasting flavors,
textures and colors.
The very onion-y
olive and onion tart
is also highly rec-
ommended.

Idealplat's couscous
is French in style -
the stew much closer
to a pot-au-feu than
a Moroccan tajine,
with a thinner (but
still flavorful)
soup, much firmer
vegetables, and big
chunks of lean lamb.
Other good choices
include the crisp-
skinned duck confit
with roast potatoes
and the sauteed foie
gras. If you've
still got room you
can choose from a
decent selection of
cheeses, including
the goat cheese
Provence is famous
for.

The dining room is
more plush than
might be expected
from its shopping-
complex location - a
few separate areas,
some with oversized
banquettes, surround
a rather ambitious
chandelier-like
structure at the
center. The wine
list has some good
choices under Y6000,
and a range of more
expensive bottles as
well, including one
priced at Y50,000
for the big spenders
in the house. Assum-
ing you're not so
inclined, ten to
twelve thousand yen
should cover dinner
for two with a mod-
est bottle of wine.

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◎Nihonbashi 1-4-1,
Coredo Nihonbashi
4F. ◎Open 11am-10pm
(LO) daily.

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