TFP Food News
New openings:
Icepan: Gaienmae
An import from
southern California,
Icepan serves up
artisanal custom-
made ice cream in
flavors like brown
rice (our favorite),
sesame, fresh banana
and kiwi. Choose
your grade of milk -
whole, low-fat or
non-fat (there's
also soy milk) -
then watch them make
your ice cream from
scratch in a couple
of minutes over a
freezing metal pan
that's chilled to -
12°C.
There are no artifi-
cial flavors, colors
or preservatives,
and prices range
from Y390 (2 scoops)
to Y570 (4 scoops).
The counter is lo-
cated in the Abbrac-
cio cafe, inside the
HH Style furniture
shop next to Gaien-
mae station.
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Restaurant J: Hiroo
The very talented
Chef Ueki serves up
contemporary inter-
national cuisine
with a French base;
it's the kind of
place where the
staff lovingly de-
scribe every ingre-
dient on each plate
as it arrives at
your table. The
beautiful organic
vegetables are espe-
cially impressive.
The dining room is
elegantly decorated
and quite spacious,
with plenty of light
at lunchtime. Lunch
starts at Y1500,
with prix-fixe din-
ners from Y4800. The
separate bar area is
open till 4am (ex-
cept Sundays); Y500
table charge.
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Chez Olivier: Ichi-
gaya
Excellent-quality
modern French cui-
sine at this elegant
bistrot-restaurant.
Chef Olivier was a
veteran of La Tour
d'Argent in Paris
and the Cordon Bleu
cooking school in
Tokyo before opening
his namesake restau-
rant.
Prix-fixe dinners
are Y5800 and Y8000
(or order a la
carte), and the wine
list offers some
reasonably priced
options under Y6000.
Budget around Y10,
000-12,000 with
drinks. Lunches
start at Y1575; no
lunch on Saturday.
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