The week is finally winding down but I enter the weekend with a whack-load of editing to do, though the document’s in good shape and I’m running smoothly with ”tracked changes on”. At this point, I’d rather not be in the position where I’ve had to drag out the traditional red marker and shovel and eventually develop that tic where I start screaming repeating “it stinks! it stinks!” as I run through the pages.

The little brother’s rampage across the wards of Toyko continues unabated: Asakusa, Tsukiji, Akihabara, Ginza… メイドカフェ ! Won’t he think of the Meido? Why won’t anyone think of the Meido? Oh wait. Silly me, I forgot – he did. @Sixth Floor at the @Home to boot (must. clutch. chest. too. much. kawaii. sugariness).

Anyway, after the traditional お帰りなさいませ、ご主人様！ greeting, seating and selection of the Hallowe’en Special, he was presented with a very impressive scary face doodled in ketchup on the side of rice (plain gohan I believe, actual オムライス costs extra). And the secret hand gesture. And Polaroids. In the heart of Akihabara, Polaroids!

萌え, 萌え, kyun!

Okay, ketchup art on rice, Meido, and bunny ears. How does one top a life-altering experience like that? With the pachinko maybe? Well, in a word, no. Chairman Kaga would probably suggest perhaps simple French with a natural taste and quality materials. L’Atelier de Joël Robuchon in Roppongi?

L’Atelier! ding! ding! ding! Looks like that was today’s Secret Word.

Yep, he went to his favorite chain restaurant as he continues his quest to determine which of the L’Atelier outposts makes the best oeuf mollet (I hope that the Chef of the Century appreciates that level of dedication).

I think I have an idea of which menu he opted to go with, but these are the elements which made their way to his table:

• Jambon de Jabugo (oh great, he starts off the meal with the deliciousness of pata negra jamón ibérico)
• Oeuf de poule. Mollet et friand au caviar et au saumon fumé (L’Atelier’s signature)
• Foie gras de canard. Sauté avec un condiment pomme et pamplemousse
• Le Homard. À la plancha accompagné d’une fricassée de girolles et asperges vertes sautées
• Le canard Challandais. Rôti au jus et accompangés des légumes sautées (wait! wtf? even more black truffles?)
• Pre dessert. A sorbet of basil and lime with blueberries and raspberries, spicy syrup in a shooter glass
• La Pomme. Caramelisée en duo de marscapone avec une glace à la cannelle de diner tuiles
• Mignardises

Not normally a dessert person am I, but La Pomme looks amazing! I could try and make this, especially as I just happen to work next to apple orchards (which I somehow don’t know how to get to) but you know, I don’t want to. I am actually curious as to how this mollet compares to the Paris outpost; they should be the same but I suspect that the Roppongi variant has the edge. Guess I should go and check it out for myself but there’s that Julabo ME-39 circulating water bath that keeps calling my name. And the Leica. And… the pony! (my trusty SonyEricsson P990i is unfortunately breathing its last breath)

Wonder if he’ll sleep this off in the Business Class pod on the way back? Or perhaps remember to take photos of his Business Class trans-oceanic food?

Quick Links: Tokyo Part 1 • Tokyo Part 2 • Tokyo Part 3 (you’re reading it now)

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