[TOKYO] Restaurant Sant Pau | レストラン サンパウ

Address: Coredo-Nihonbashi Annex, 1-6-1 Nihonbashi, Chuo-ku, Tokyo | 東京都中央区日本橋１－６－１ コレド日本橋 ANNEX
Tel: (+81) 03.3517.5700
Web: http://www.santpau.jp/
Price: ¥8,000 pp (Menu Ejecutiu)
He says...
In addition to French, we also wanted to sample Tokyo's take on Spanish cuisine, and we settled on Sant Pau, being the highest ranked Spanish restaurant in Tokyo by both Michelin (2-star) and tabelog.

El brou d'inici | Starting broth | コースの前に温かいスープを
He says...
Very subtle and rich, and its flavor reminded me of Cantonese stock broth. I liked that it was warm and easy on the palate - a great way to start a meal.

Sorpresa d'aperitiu | The micr-menu | ミクロメニュー
Small and delightful ‘tapas’ | その月旬の4種類の小さなお料理
He says...
We had been very much looking forward to the tapas portion of the meal, but found what we were presented with to be quite different from what we had expected. The waitress had described the tapas course as being ‘small’, but I didn't know what it implied until the plates were delivered to our table. ‘Small’ really meant ‘bite-sized’, in a very literal sense - possibly even smaller than an amuse. That the dishes were tied together with a theme (for the month of December, the theme was ‘black’) added a touch of elegance; however, aside from the beautiful presentation of the dishes, I really failed to appreciate these dishes - everything was extremely subtle and I didn't find this pre-appetizer course to be exciting or inviting.

Black ravioli, cuttlefish and ink, mushroom
He says...
The ravioli was nicely cooked to al-dente, and the ink added a brininess to the pasta.

Crispy black bread, ‘kuromatsu’, Kalamata olives, aubergine
He says...
The only dish that had some flavours: it was slightly too salty.

Black chicken, black soybeans, dark beer sauce
She says...
I really enjoyed the sweetness of the soybeans - they really took center stage in this micro dish, being large and pearly round relative to the size of the plate.

Black sausage, bread with tomato
She says...
I found the sweetness of tomato here to be slightly overpowering...

He says...
We were left feeling somewhat confused after the tapas course. I could definitely appreciate the elegance of the presentation and thought behind the common theme, but I deeply desired for something more substantial and exciting. After all, for me, food is first and foremost meant to be eaten.

Entrant | Starter | 前菜
Crayfish and monkfish dumpling with vegetable soup
He says...
The dumplings of ground fish fillet steeped in a citrus-y vegetable stock made for a very interesting flavor composition when enjoyed together. The peas, carrots and daikon added some welcome contrast in texture. A very delicious appetizer - again, I was reminded of Chinese sensibilities and must resort to the word  ‘subtle’ to describe the overall dish.
She says...
I loved the acidity of tomato, fragrance of the lone flower petal and thin strands of parsley, sweetness of peas (despite my personal reservations), and surprisingly firm texture of ground fish, but found the carrots and daikon to be a slight distraction from the otherwise impressively pulled-together dish. By this point, I started to appreciate the subtle yet refreshing flavor profiles and elegant presentation of each dish and the fleeting, fragile impressions they left on the tongue - very much like beautiful Impressionist paintings...

Peix | Fish | 魚料理
Seabream with black and green olive sauce
He says...
The fish course featured two pieces of seabream. The smaller piece I found somewhat over-cooked, being dry and quite chewy. On the contrary, the larger piece was cooked perfectly - soft, moist, and tender. I found the olive sauce to be slightly strange when paired with the otherwise subtle flavor of the fish. Sadly, the potato was the highlight of the dish for me, and the fresh tomatoes on top added a very Spanish feel.
She says...
Agree - the thinner piece of fish was quite dry, but the chef did achieve a nice sear on the outside. The thick piece, however, was deliciously moist and tender with the slight texture of sashimi at the center. I personally also did not prefer the olive sauce - perhaps a more broth-y sauce would have made for better pairing - although I did appreciate the depth of fragrance the chef managed to bring out in so few droplets of sauce. The potatoes were cooked extremely tender and made for an interesting pairing with the cool tomato and okahijiki (land seaweed). Loved the tomatoes served at this restaurant, adding a powerful punch of acidity with very little sweetness.

Carn | Meat | 肉料理
Iberian pork pluma with celeriac, sponge cake and kinkan
He says...
By far my favorite dish of the meal - the meat was very tender, and paired extremely well with the celeriac puree. The sponge cake, though sweet and tasty, did not seem to fit with the rest of dish.
She says...
The meat was truly the highlight on this plate - deliciously charred on the outside, but rare and juicy on the inside. When used in moderation, the celeriac puree softly rounds out the meat with some added sweetness. The sponge cake was soft and moist, the perfect backdrop for the tart citrus-y flavor of kinkan.

She says...
And this brought us to the end of our mains. The elegant, well-executed dishes all piqued my palate, but the meal up to this point felt like a series of appetizers that left me wanting a lot more...

Infusió refrescant | Refreshing infusion | リフレッシュティ
Pear ice cream with red wine sauce
She says...
Things started looking up again with the pre-dessert. This is ice cream's answer to poached pear! The ice cream maintained the grainy texture of ripe pear but was not too sweet, letting the sweetness of the red wine come through.

Postres | Dessert | デザート
Egg pudding, pineapple ice cream and raspberry sauce
She says...
This was a perfectly refreshing dessert, bringing together multi-dimensional layers of tastes and textures - soft pudding of egg yolk, refreshing pineapple, tart raspberry sauce (with glassy jelly), topped with rough crystals of sugar and the slightest hint of mint. Not to mention the beautifully impactful presentation! To die for.

Rich dark coffee, served on Andy Worhol plates...

Divertiments de pastisseria | Platters of assorted confectionery | パステレリーアからのお楽しみトレイ
(Left to right) financier, basil macaroon, raisin butter, curry chocolate crunch, banana mini ice cream, baileys cake, chocolate truffle
(Not pictured) pumpkin pie, licorice stick, ice cream lollipop
She says...
These cute and dainty sweets were an unexpected pleasant surprise, and our meal ended on a high note as we had fun sampling the myriad of flavors. The curry chocolate crunch was particularly interesting, with a spicy kick, but my favorite was the banana mini ice cream.

He says...
Overall, I left feeling speechless and torn. Everything had been executed extremely well, but the subtlety of the dishes was quite honestly beyond my appreciation. Not one dish stood out as being substantial or exciting. I went in expecting bold Spanish flavours, but came out feeling stifled.

[TOKYO] restaurant Quintessence | レストラン カンテサンス

Address:　5-4-7 Shirokanedai, Minato-Ku, Tokyo | 東京都港区白金台５－４－７
Tel: (+81) 03.5791.3715
Web: http://www.quintessence.jp/
Price: ¥7,875pp (7 dishes including dessert with a digestif | 料理とデザートで7皿前後・食後の飲み物)
He says...
Choosing between Quintessence and L'Osier (both Michelin 3-star French restaurants) was a tough decision. In the end, Quintessence won out for its modern take on French cuisine, as we decided to save traditional French food for elsewhere (a long-overdue trip to Europe) - or possibly a later time in Tokyo.
I began calling for reservations starting late October, roughly two months in advance for lunch around the Christmas time frame. Over the course of two weeks, I probably made over thirty calls, but was always greeted by a busy signal. Just as I was about to give up, on a glorious Saturday morning in November, the call finally went through, and a lovely lady took my lunch reservation for two on December 28th.
Full of anticipation, we made the short trek to Ebisu on the agreed date. The restaurant is located in the quiet neighborhood of Shirokane, and was very easy to find. After checking in our coats, we were led to a private room, with a large table impeccably set for two. The unique marble slabs in place of plate settings was a nice touch.

He says...
Our waiter greeted us warmly in English as he handed us the menu. Upon closer examination, the ‘menu’ was in fact blank, with an explanation outlining the importance of seasonal ingredients, and the concept of ‘omakase’ or literally, ‘entrust’ - serving according to the chef's expert judgment.

Soupe de laitence et champignons | Soft roe and mushroom soup
He says...
The soup had an amazing presentation of two distinct layers: cream of mushroom (topped with a thin layer of foam) on top, and cabbage soup below. I was immediately reminded of my Christmas lunch at Gordon Ramsay a few days earlier, as the soup appeared quite heavy. In fact, while the mushroom soup was earthy and creamy, the dish overall was in fact surprisingly light. The cabbage in the second layer was executed extremely well - soft, but not at all mushy. One thing worth noting was the perfect portion size of the soup - it was just right as anything more would have been too heavy.
She says...
I was especially impressed with the layer of cabbage soup, which had the consistency of softly steamed egg white. With each bite I was surprised all over again by how simple cabbage can be transformed into such deliciousness! The cabbage soup was the highlight; the cream of mushroom was a perfect compliment as it brought a taste of the decadence of cream, without being overpowering.

Assaisonnement | Goat milk Bavarois with chef's favorite olive oil and salt
He says...
This was made from goat milk that arrived this morning from Kyoto prefecture”, our server informed us with a tone of obvious pride, setting the next elegant dish in front of us. I later confirmed with my Japanese co-workers that, indeed, Kyoto produce is regarded as the best of the best in Japan. The presentation of the dish was simple: Bavarois in olive oil, topped with fleur de sel and a mixture of shaved Macadamia nuts and lily bulbs… yet I knew it was special immediately after I laid my eyes upon it.
The Bavarois was light and supremely fresh, and reminded me of yogurt with just a slight hint of sourness. The olive oil was instantly distinguishable as premium, possessing the fragrance of the freshest oil, and offering an extremely fruity taste to the palate - a little grassy and apple-like, unctuous and refreshing at the same time. The shaved Macadamia nuts were lightly roasted with a rich nutty taste, and provided a nice contrast in texture. The combination with Macadamia brought out the bittersweet taste of the otherwise muted byakugo (lily bulb), as well its soft texture contrasted with an ever so slight hint of firmness. Both Macadamia and byakugo worked very well with combination of Bavarois, olive oil and salt; everything, in fact, made perfect sense together! Each and every bite was a surprise anew. It was yin and yang in one bowl, presenting superbly subtle yet distinctive tastes. It was the epitome of balance, creativity and confidence. The chef opened the stage for the high-quality ingredients he carefully selected: they were the stars, they did all the talking. Simply a perfect dish in every way possible.
She says...
I was hit, first and foremost, by the purest, most unadulterated taste of dairy, in the texture of softly whipped cream. Then came the smooth, fragrant, and supremely unctuous olive oil in all its fruity-ness - as the chef's favorite, it speaks volumes of his sensibility and taste. Each individual salt crystal melts on the tongue, balanced by the sweetness of byakugo. For me, the byakugo was truly the standout that brought the dish together; the macadamia shavings did add an interesting touch of contrast, but I found myself looking forward to each bite of byakugo. The portion size was perfect - not so much to be overwhelmingly rich, but enough to tease the palate and left me wanting more. It was a dish that put all other claims of complexity to shame.

She says...
This nutty, crusty bread was perfect for washing away lingering aftertaste of cream prior to moving on to our next dish...

Cake salé aux champignons de Paris | Mushroom cake salé
He says...
This dish presented a complex flavour composition, combining the sweetness of cake salé, nuttiness of the parmesan, earthiness of mushrooms with hints of salt and citrus, followed by the freshness of herbs. As in the Bavarois, everything in this dish served a great purpose. The cake carried the mushroom salad and bound the whole dish together.
She says...
Upon my first bite, I was surprised as the rich, nutty flavor hit the palate, immediately balanced by the fragrance of dill. The cool mushrooms played against the warm cake salé, and the Parmesan was perfectly browned and creamy, almost like butter (and completely overrode my personal aversion to Parmesan). The scallop was interesting with an almost crunchy texture. Again, the whole dish was distinctive in its perfectly execution of contrasting flavors, temperatures, and textures.

Cuisson nacrée | Roasted managatuo (harvest fish)
He says...
And with that, we moved on to the first of our two mains. Our fish course comprised of two pieces of the same fish, cooked in two ways; both were pan seared first, but with one piece cooked on high temperature, and the other slowly roasted in low heat. The small piece was cooked perfectly, with crispy skin over juicy fillet. The larger piece of fish was much more interesting - its center carried a tinge of pink. Our waiter informed us that this larger piece was in fact cooked through, despite some resemblance to sashimi. The sauce had a nice amount of herbs and citrus, and was very creamy. The Kyoto spinach was somewhat crispy, but I didn't understand its place on the plate.
She says...
The fish was impressively executed, tender with crispy skin and the slight but unmistakable texture of sashimi inside the fattiest parts. The creamy fish stock was so rich it took on a golden hue, and carried just the right amount of acidity. I found myself questioning how the chef managed to infuse the sufficient amount of acidity into the stock - could it be from the parsley and herbs alone? On the side, nutty grilled hazelnut chunks were well-balanced by - and brought out - the sweetness of young spinach.

Canard challandais rôti | Roast canard challandais
He says...
Following the fish was the meat course, and duck was the meat au jour. Our waiter informed us that the duck was pan fried whole, to give its skin a crispy texture, then baked for three hours in a high temperature oven, alternating between one minute of roasting and five minutes of cooling, repeated over thirty times! The result: a perfectly roasted duck. I had actually seen this technique explained on Heston Blumenthal's In Search of Perfection, and was delighted to taste a meat prepared with this method.
There were two sauces served with the duck: a tangy licorice sauce, and a cognac sauce with pork blood. Both sauces went extremely well with the duck, and the pork blood cognac sauce had an amazing texture. On the side was a serving of daikon (Japanese radish) from Kyoto - crunchy with a hint of citrus, it brought a refreshing contrast.
She says...
The skin of the duck was more sinewy than crisp, and the meat was deliciously rare and veined with fatty bits. Both sauces brought some nice acidity to the palate, the licorice sauce especially so, with a sweetness that reminded of Peking duck. Although the licorice was my favorite, the cognac sauce also complimented the duck, not competing with its flavor but rather leaving a lingering finish of cognac on the tongue. The side of daikon had a slight hint of burnt caramel and added some additional sweetness to the dish.

Galette de chataigne | Japanese chestnut galette
She says...
I personally love the subtle yet earthy fragrance and flavor of chestnut, and this dessert did not disappoint! The galette was warm and moist, wonderfully smooth in texture and infused with the aroma of chestnut. The cream was pleasantly cool on the tongue, not too sweet with a softly whipped texture, interspersed with chunky yet soft chestnut pieces.

Glacé meringue | Meringue ice cream
He says...
In an impressive transformation, meringue is frozen, crushed, and remade into ice cream, served with a spray of concentrated seawater, providing a nice balance between sweetness and saltiness.
She says...
The creative meringue ice cream was the perfect closing to the meal, finishing with a re-emphasis on the themes of balance and complexity. The wonderfully smooth ice cream has the purest taste of egg white, and is perfectly balanced by the slightly salty seawater forming a film of tiny bubbles atop of oval scoop. An incredibly elegant dessert!

She says...
And the perfect latte to finish... Ahhh...

She says...
As we made our way out, the chef came into the lobby to personally greet us, and we were surprised by how young he is! He has a friendly but shy smile, and speaks only a little English. We profusely express our deep appreciation for his complex and creative cuisine, and bows were exchanged all around. A perfect meal - and a restaurant that I will continue to dream about until we next return!

[TOKYO] Sushi Dai | 寿司大

Address: 5-2-1 Tsukiji-Shijo, Chuo-Ku, Tokyo | 東京都中央区築地５－２－１
Tel: (+81) 03.3541.3738
Web: http://www.tsukijigourmet.or.jp/22_sushidai/index.htm
Price: ¥3,900 pp (Omakase course | 旬魚おまかせ寿司セット)
He says...
Waking up before sunrise to catch the very first train for Tsukiji sushi is both a painful and exciting feeling, and this is the fifth time I’ve been to Tsukiji for sushi ‘breakfast’. There are three popular sushi shops in the inner market of Tsukiji: Sushi Dai, Daiwa Sushi and Sushi Bun. Sushi Dai typically has the longest lines, and that’s where we were headed.
My previous experiences have left me well-prepared me for what lay ahead, so I drank a flagon of fresh coffee and wrapped myself in many layers. Everything went according to plan - catching the first train at 5:02am from Shinjuku station, arriving punctually at Tsukiji-shijou station at 5:22am, and joining the queue around 5:30am. The tiny shop opens its doors at 5:00am in the morning and seats twelve, and by the time we arrived, it was already packed with yet another 17 patrons eagerly waiting at its doors. As to be expected, the wait is long and dull, made particularly arduous by the cold weather, lack of sleep, and anticipation for delicious sushi.
The sun gradually began to rise as people were slowly ushered into the shop, and by the time it was finally our turn, the day was bright as… day and my iPhone read 7:10am. We were warmly and enthusiastically greeted by the cheerful sushi chef, who profusely apologized for the wait in the cold weather and made various small talk to make us more comfortable. As I sat down in front of the counter, I ceremoniously decided that I would use my fingers to eat the nigiri instead of chopsticks.

Oo-toro (fatty tuna) | 大トロ
He says...
The priciest piece on the menu is this fattiest piece of tuna belly: a great way to begin the meal. I grabbed the sushi with my three fingers, dipping it lightly in the soy sauce and moving it swiftly into my mouth. The rice was of a very nice temperature and texture. The fish required very little chewing, almost melting in my mouth on its own.

Suzuki (sea bass) | すずき
He says...
Slightly chewy, though light and refreshing: a very nice choice after the fatty oo-toro. Random aside: at this point, a Japanese girl sitting beside me ditched her chopsticks and began eating her nigiris with her hands too.

Tamago-yaki (omelet) | 玉子焼
He says...
Warm, sweet and fluffy....

Kimmedai (snapper) | 金目鯛

Uni (sea urchin) | 雲丹
He says...
Unlike regular supermarket or even high-end department store sushi, this uni was particularly fresh with almost no fishy smell or taste. Simply a bite of unctuousness with a subtle hint of the ocean.

Aji (horse mackerel) | 鯵
She says...
Despite shying away from what I like to call ‘silvery fish topped with green onion’ in all kaiten-zushi joints for their extreme fishy taste, I enjoyed this particular piece of aji immensely. The fishy taste was barely detectable, but the texture is sublime with just the right amount of firmness, and the finely minced young green onion adds a touch of freshness. I would definitely gobble this up every time if it were served at kaiten-zushi!

Hokki-gai (surf clam) | 北寄貝
He says...
The clam is arguably the most acclaimed piece at Sushi Dai: the acme in terms of entertainment, as the clam is served while still moving (which the chef gives an extra squirt of lemon juice to ensure). (Aside: She gave a queasy squeal at this point despite having already experienced this once.) I grabbed the nigiri while the clam is moving, and ate it in one big bite. The clam was crunchy with a slight but noticeable fishy taste - nothing special compared to the other delicious pieces other than its demonstrated freshness.
She says...
I found the texture to be too chewy and almost rubbery... Unfortunately this was my least favorite piece.

Ikura (salmon roe) | いくら
He says...
Much like the uni, this was superbly fresh.
She says...
Ikura is my nigiri of choice and this one did not disappoint! Following the sushi chef's advice of ‘one bite, no sauce’, each individual roe popped in my mouth with a burst of umami flavor.

Shiro-ebi (baby shrimp) | 白海老
She says...
This was an unexpected favorite! The chef again advised ‘one bite, no sauce’, and the tiny shrimps combined together to a mushy sweetness.

Sawara (Spanish mackerel) | 鰆
She says...
Similarly to the aji, I was again surprised by how much I liked this fish despite the green onions!

Tekka-maki | 鉄火巻き
She says...
Nothing special...

Anago (conger eel) | 穴子
He says...
Anago was served very warm, accentuating the sweetness and softness of the meat that the sauce also complimented. However, this still cannot compete with the anago at Sushi Bun in my opinion.

Oo-toro (fatty tuna) | 大トロ - take 2
He says...
The final piece at Sushi Dai is traditionally a favorite of the guest's choice (お好きな). We both chose the oo-toro, though what appeared before us was slightly different from the first piece... Being noticeably more chewy and slightly more fatty as well. We both preferred the first piece much more, and proceeded to specifically order that one again.

Kawahagi (filefish) | 皮剥
He says...
As we continued to browse the a-la-carte menu and obviously showed no desire to leave quickly, the chef suggested his favourite (off-the-menu) nigiri. This piece had the most complexity by far, as it came with both the fillet and liver on top. The fish was extremely chewy, and took a good minute to swallow...
She says...
Though the liver provided good contrast with its soft texture.

Aka-gai (red clam) | 赤貝

Tako (octopus) | 蛸

He says...
In the end, the meal ran about ¥13,000 total for the two of us, and we left mostly sated. I do feel that the overall experience was better than that of Sushi Bun, but the much longer wait time does not seem to justify the minute superiority in quality.
She says...
And Sushi Bun has always been my personal favorite of the two, given their more traditional approach to sushi showcasing only the quality of fish (rather than modern techniques and complimentary sauces) - as well as its much superior anago.

[TOKYO] Cerise by Gordon Ramsay | セリーズ by ゴードン・ラムゼイ

Address: 1-9-1 Higashi-Shinbashi, Minato-Ku, Tokyo | 東京都港区東新橋１－９－１
Tel: (+81) 03.6388.8000
Web: http://www.gordonramsay.com/cerisebygordonramsaytokyo/
Price: ¥6,800 pp (Gordon Ramsay’s Perfect Christmas Lunch)
He says...
Even though neither of us are religious, we both feel that Christmas is something special and decided that a Christmas lunch is in order. Having never dined at a Gordon Ramsay restaurant, and being a big fan of Hell's Kitchen, Gordon Ramsay’s Perfect Christmas Lunch course was just too convenient to pass up (and at an affordable price, no less - that is, when compared to other Tokyo Christmas specials). The restaurant is located atop the Conrad hotel in Shiodome (near Ginza), and has been awarded one Michelin star.

Canapé
He says...
A creamy dip of cod roe. The mousse was slightly watery in consistency, but had a nice hint of lemon citrus and sweetness. However, as the very first “course” for lunch, I felt it was slight too heavy, and would have preferred a more citrus-y and refreshing taste.

Amuse-bouche
He says...
I was very impressed by the elegant presentation; however, it was extremely heavy, and missing a ‘kick’ in flavors.

Spiced parsnip soup | スパイスの香る白人参のスープ
with ballotine of confit chicken leg, bacon and pine nut crumbs | 鶏もも肉のコンフィ バロティーヌ仕立て、ベーコンと松の実をアクセントに
He says...
The soup was extremely delicious, and possibly my favorite dish of the meal. It had a nice note of sweetness, and an extremely smooth and consistent texture. The chicken confit was sandwiched between chestnut below and bacon and pine nut crumbs on top, which offered contrast in texture and a nice aroma.

Beetroot marinated salmon gravadlax | ビーツでマリネしたサーモングラバドラックス
with goat’s cheese mousse, black and purple mustard | ゴートチーズのムース添え 、２色のマスタードと共に
He says...
This was by far my least favourite dish of the meal. The smoked salmon had a slightly slimy and chewy texture, and was served at a temperature that was much too warm for my liking (close to body temperature). The dill on top was too subtle and added almost nothing in terms of taste as it was completely overpowered by the smoky flavours of the salmon. The mustard sauce was very elegant looking but also added litle dimension in terms of taste. I was desperately looking for the tanginess in the sauce that wasn’t there. The beet and goat cheese were actually a very nice pairing, but again, I was left looking for something zesty and refreshing. I felt this dish was the epitome of a heavy dish that offered absolutely no breaks on the plate, for an appetizer no less.

Traditional roast turkey and chestnut stuffing | 七面鳥の英国風ロースト 栗とセージの詰め物と共に
with chipolata wrapped in bacon, all the festive trimmings, cranberry sauce and roast gravy | チポラータのベーコン包み 伝統のクリスマスガルニチュール、クランベリーソースとグレービーと共に
He says...
The white meat was overall a decent cut, though slightly dry and the gravy a little watery. The cranberry sauce went very well with the dark meats and trimmings. The sausage was infused with aromas of herb, and the bacon was crispy. The vegetables were extremely buttery, but nicely cooked. This was overall a very solid turkey main, but nothing too special.
She says...
The cranberry sauce was so delicious that I finished every last drop out of the tiny saucepan! Smooth in texture but filled with pieces of fruit - yum!

Traditional roast beef rib-eye | 牛リブアイの英国風ロースト
with Yorkshire pudding, all the festive trimmings, horseradish cream and roast gravy | ヨークシャープディング 伝統のクリスマスガルニチュール、西洋山葵のクリームとグレービーと共に
He says...
A few of the pieces were too rare for my liking, but most were medium-rare to medium, which were perfect. One minor gripe I had with this dish was my Yorkshire pudding came out looking deformed, but it tasted great. Again, a very solid entree, but nothing too special.
She says...
The Yorkshire pudding is quite inconsistent at this restaurant as some came out standing upright in a perfect mushroom shape, while others quite literally fell flat. But its crispy crust and spongy dough was perfect for soaking up the last bits of delicious roast gravy!

Christmas pudding | 英国風クリスマスプディング
with brandy custard and rum and raisin ice cream | ラムレーズンのアイスクリーム添え
He says...
This cake had a very complex flavours: a hint of burnt brandy bitterness followed by a refreshing fruity and nutty taste.
She says...
... that I personally did not enjoy - for a dessert, it tasted a tiny bit too much like medicine.

Christmas spiced apple tart | クリスマスの香る林檎のタルト
with cinnamon ice cream | シナモンのアイスクリーム添え
He says...
The apple tart was crispy, not too sweet, and overall very well-balanced.
She says...
Absolutely delicious! The crust was just thick enough for fully appreciating its crumbly texture, and the thinly sliced apple on top provided such a nice contrast with a gelatinous finish. Yum!