DAIJO

Some diners look forward to the Japanese chestnut Mont Blanc at DAIJO. One guest singled it out as the most memorable dessert at this small, counter-only restaurant. Another paired a chestnut dessert with homemade plum wine, enjoying it as an after-dinner drink. The menu also offers espresso and an original blended tea to go with dessert, so there are options for the final sip as well as the final course.

For a sweeter finish, there is kouign-amann served with sweet potato, or yomogi pie paired with sakura ice cream. The chocolate pound cake, made with chocolate, organic dried fruit and macadamia nuts, is also offered to take away.

Dessert is only part of the picture. Guests who have tried the freshly picked vegetable salad and fish dishes have praised the vegetables and sablefish in particular. The menu includes seasonal vegetables, grilled fish, pasta with white shrimp and Japanese beef steak, offering a choice between a meal built around fish and one centred on meat. One diner also remembered the spring vegetable tempura, especially the ginger. It is a glimpse of how the French cooking incorporates Japanese ingredients and dishes. A course menu has also been described with a choice of grilled fish, kue (longtooth grouper) or Japanese beef as the main course.

With only a few counter seats, the restaurant is run by a chef who handles both cooking and service. Diners describe being able to enjoy the food while watching the chef at close range as part of DAIJO’s character. The restaurant recommends booking for dinner, so reserving ahead may be worthwhile if you would like to take your time over the meal.