Sabrina’s Farewell Lunch


If you remember my earlier post here, you may notice that I receive a lot of help from my co-worker named Sabrina. I met Sabrina at the first day I move to Japan, at our office. She is half France, half Japanese, speak both of the language fluently + her english was also beyond perfect.

The Boss told me that Sabrina is currently waiting for her visa. When her visa was approved, it was really relived. But at one point, it means we have to let her go (crying).

Last week, we have farewell lunch for Sabrina in a very authentic Japanese place, Tokyo Shiba Tofuya Ukai. This place are serving kaiseki cusine. Means it’s serving traditional multi-course Japanese dishes. The dishes are cooked with such a technique so it can bring out the natural flavour. The menu are usually seasonal so it will change from time to time.

We’ve got a room with fish pond view!

Entering this restaurant, you will greeted and led to receptionist by the soft-spoke kimono lady. You will walk trough a paving stone and a very green + traditional Japanese garden that will make you pinch yourself to make sure you are in Tokyo (I didn’t believe I was in Tokyo, I believe that enterance was doraemon-kind-of-anywhere-door which dissaperate me to Kyoto). On the inside part of the building, the interior was really define the beauty of traditional Japanese house at Edo period era. Seems like the layout of the building itself designed so that all rooms have views over the inner garden (yes, there’s also inner garden!).


(Photo: Sabrina)


Since this restaurant speciality is tofu, everything is basically safe for me to eat. But to make sure, Sabrina called the restaurant and make sure I’ve got no alcohol on my food (See? I can’t live without her). She asked me things that I allowed to eat (vegetable and fish) and not allowed to eat (non-halal chicken/meat, alcohol-based seasoning), also what if the shoyu contain alcohol but it’s evaporated on the cooking proccess (I’m not sure about that so I told her better not to use alcohol seasoning at all). She discussed it with the restaurant and adjust the menu that fit my preference. After making a thousand call, Sabrina told me that the restaurant can make something that was a mix between vegetarian and fish dishes and without any alcohol seasoning.

So this is it! The special menu that Tokyo Shiba Tofuya Ukai have for a muslim like me!

First Dish – What’s behind the umbrella? (hint: It’s not Totoro)
Ta-da! It’s Chilled Corn Soup!
Speciality (Age-dengaku) : Deep fried tofu with fresh green onion chop and thin wheat noodle

On the actual menu, they coated the tofu with Miso. Special for me, they made it without miso. It’s crunchy on the outside, yet fluffy on the inside. The tofu itself have a right amount of saltiness, so even without miso, it’s perfect enough for me! Every tofu in this restaurant was created on their own workshop in Owadamachi. The soybeans itself are from Hokkaido. The tofu were made and delivered daily to the restaurant!

Otsukuri – Sashimi course of the day

The fresh thick slice of tuna served with Tororo! (I think it was Maguro no Yamakake?) I’ve got a tamarind-based soy sauce (which has no alcohol, yippie!) incase I want to add something to my sashimi. The other was getting their shoyu infused to the sashimi.

Simmered – Baked eggplant.

When the waitress give me this food, the other was getting wax gourd and chicken. And the other was drolling on my food. I have no idea actually, but then The Boss said it was Kyoto style baked eggplant. I never eat eggplant before, so this is new experience for me! It taste really good! The only thing is, it’s really hard to cut this eggplant with chopstick. I had a panic attack (hopefully nobody see it, lol) and almost ask if the restaurant can provide me a fork (and probably make a shame for myself…). But at the end, I eat all the I-want-to-cut-this-into-two eggplant in one-time swallowing. Almost chocked but I made it!

The Hassun course – sushi, fresh cut of okra with delicious peanut sauce, cherry tomato, octopus with plum vinegar, and a beautiful japanese ginger pickled – gari.

Hassun, or seasonal platter, are the main course who set the seasonal theme of the kaiseki cuisine. This course typically includes one kind of sushi and a few smaller dishes.

Speciality Tofu (Tosui-tofu) – Tofu boiled in seasonal soy milk in a hot pot

For this dishes, the kimono-lady bring a huge ceramic black hot pot called nabe heated with carchoal stove to our table. Mine was served separated, I don’t know why, but maybe they add something that I wasn’t allowed to eat. But overall, I really love this dishes and gave 10/10! I love the soy milk soup better than the tofu actually, lol.


Gohan – Corn rice (Photo: Sabrina)


The last dishes before dessert, gohan (rice). It was yummy!

For the dessert, I’ve got a frest cut fruit (grape and sunkist orange), meanwhile the other get sweet azuki beans. This time, I’m the one who drolling lol.

Sabrina is a big lover of food, so we can see her happy face when the kimono-lady come up with the dishes during this farewell lunch. She is a big fan of healthy food. She’s not vegetarian but avoiding to eat meat and gluten as much as possible. I think this place suits her a lot! (The Boss are the one who pick this place by the way). Though each individual dish in the course come with a small portion, at the end we are coming back to office all smiling because we are so full. Gochisosamadeshta!

Nb: Sabrina helping her friends spreading healthy eating vibe and provide the best product at the same time! Stop by at this website to find out more!



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