A Belgian Night Out

24 04 2015

It was time for our, two friends and myself, monthly get together last Saturday to try a new regional cuisine and we settled on Belgium as the theme.

But before heading to the restaurant, I decided to go for an aperitif at this classic hotel.

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Having enjoyed my kir royale at the main bar which is a tiny room but which has a distinguished feel to it, with one wooden counter extending from one wall to the other with high stools, I headed out to our venue near Kanda.

The bar on the first floor and the main dining room on the second floor were both fully booked.  I saw my name at the top of the list.

The bistro on the first floor and the main dining room on the second floor were both fully booked. I saw my name at the top of the list.

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Our filet Americain was made with horse meat and it was excellent…

Champ de Soleil


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2 responses

3 05 2015
Haruko-chan

Very interesting to see how Belgian food is done in Japan. Were the owners Belgian? Overall it looks good, although it is very strange to put parsley on fries and to make américain with horse meat. I love the beer Vedett that you had.

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3 05 2015
Ayako Mathies

I don’t think so. We always try to go to restos owned/managed by someone originally from whichever region we choose but apart from more of fast food places for pommes frites, I don’t think there are proper Belgian restos run by Belgians in Tokyo.

The horse meat may be a measure against the current ban on serving raw beef in restaurants since we had deaths resulting from eating contaminated raw beef served in a chain yakiniku resto several years ago.

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