Tokyo Food Page
Flatiron/
Akabanebashi:
Experimental
▼4588-0675
▽Data
Flatiron occupies
the former teppanya-
ki counter at modern
steakhouse Decanter,
and it's there that
adventurous diners
can enjoy an enter-
taining two-hour,
eleven-course-plus
tasting menu that's
more experimental
than what one would
find in the main
dining room. Flati-
ron's chef plays
with different cook-
ing methods and
presentation styles,
using contrasting
textures and temper-
atures and ingre-
dients, and adding
elements like smoke
and ice for a bit of
drama on the serving
plate.
One memorable course
on the winter menu
was called "Break-
fast in America,"
which explored the
theme of breakfast
ingredients, juxta-
posing foie gras,
pancakes, blackberry
compote and bacon.
Another inspired
combination was the
swordfish, Japanese
pear, pickled tur-
nips and chili salt
(served on a block
of ice), while the
deconstructed-tira-
misu dessert added a
new twist to a clas-
sic blend of fla-
vors.
Some dishes incorpo-
rate amusing
science-lab touches,
like the grain-fed
striploin and scam-
pi, which comes with
a syringe with which
to inject black-
truffle juice into
your scampi. The
"Black Snow" palate-
cleanser (chardonnay
juice with Hawaiian
volcanic salt) is
made with liquid
nitrogen, and other
dishes are prepared
using ultra-thin
fiber-optic glass
sheets that can
withstand extreme
temperature changes.
A big part of our
Flatiron experience
was the enthusiastic
running commentary
throughout the meal,
as our server ex-
plained the ingre-
dients, preparation
and inspiration of
each dish as it was
served. Dinner is by
reservation only,
and runs Y15,400 per
person (with service
charge). A wine-
pairing course is an
additional Y8,250,
or you can order by
the glass or bottle
from Decanter's
extraordinary and
wide-ranging wine
list.
▼Photo
▼Google Map
▼Map for AU phones
▼Map for DoCoMo
▼Nearest restau-
rants
▼Nearest cafes/
bars
◎Azabudai 2-1-2. ◎
Open seatings at 6,
7, 8:30pm. Closed
Sundays, Mondays.
□Tokyo Food top