After spending half a day of non-stop Depakachi eating and walking in Shinjuku, our dinner venue with our foodie companion, Fourseason was at a hard-to-find, Italian restaurant, located in some obscure alley way in Omonte-Sando. Although non-Michelin star rated, we have high hopes due to the fact that it garnered a really high 4.46 rating on tabelog.
Before dinner service, Chef Hamasaki brought his son out from the kitchen to greet us. Surprise! His English speaking son actually honed some of his skill by working in Calgary and Vancouver! Talk about making a couple of Torontonians feel at home!
The restaurant offered a number of tasting menus for patrons to choose from. We opted for the more reasonably priced ' sans caviar ' offering.
Overall, the total package of ' food-wine-service-ambiance and table ware ' was top notch for a non-star! Casing point, check out the opening salvo of the tasty, multi-components, labor intensive, artistically assembled appetizer! The fact that the kitchen managed to keep all 4 hot components of this dish piping hot was a reflection of the team work and rapport exhibited by the staff. However, I hate to imagine the pressure they have to go through during a packed weekend!
For the tomato based dishes, sweet San Marzano and locally grown cherry tomatoes were used to create a naturally balanced and non-tangy end products. Gnocchi was light, fluffy with a touch of bite. Pasta was perfectly al Dante.The Japanese fish with chives and EVOO Spaghetti in particular, was spectacularly good. The 'Amadai' fish entree tasted delicious albeit a touch over-cooked for such fresh ingredient.The Quail, with a touch of spicy sweetness was delightful. Lastly, for our dessert, we were recommended by our friendly, eager to pleased server to order the ' house made pudding '. What a choice! A crispy, chewy top over a velvety smooth, custard y main body. Buttery, eggy and addictively yummy!!
After this wonderful meal, it left Rosy and I with a 'scary' thought! If such a high standard restaurant offering such high caliber food does not even earn a Michelin star. What would current Tokyo Michelin star(s) restaurant/food be like?? Wow!
Our culinary quest continues and hopefully the above question will be answered!