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Tokyo - German Farm Grill

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Tokyo - German Farm Grill

Andy P. | Mar 2, 2001 05:39 PM

Hi everybody -

A couple of weeks ago, I went to a function held at the German Farm Grill (Shibuya, 8-1 Shinsen-cho. Phone 03-5457-2871). What a fantastic meal!

The restaurant is presided over by Chef Tony, from Ghana. He learned his craft in the hotels of Germany, and is kind enough to share his unquestionable culinary talent with the residents of Tokyo.

For this gathering, we had a set menu, and all items are available on their regular menu:

Appetizer - A selection of ham, sausage, and salami directly imported from Germany. I guess I've been here long enough to have forgotten what really good ham tastes like. This ham was just melted in the mouth.

Pretzel - The big, soft kind! The dough is imported from Germany, formed into pretzels on site, and baked in their oven. Piping hot, served with mustard. These went perfectly with the Spaten Optimator doppelbock beer (8%).

Salad - I don't often get excited over salad, but Chef Tony's selection of 3 lettuces, red onion, sliced peppers, julienned cheeses and meats, baby corn, and ripe tomatoes was so refreshing, that I could have eaten this as a meal itself. Oh yeah, it was served with no dressing. (available on the side).

Soup - Munich-style meatball soup. Wonderfully savory liver meatballs, potatoes, and carrots, all swimming in a delicious broth. Really hit the spot on a cold February night.

Pasta - Penne with Chef Tony's original fresh tuna and tomato sauce. The sauce is spiced so perfectly that it kicks you in the teeth, without detracting from the delicate taste of the tuna. (Okay, maybe pasta isn't a mainstay of German meals, but, after all, this is Japan, where pasta is hugely popular).

Main Dish - Black Pork with red wine sauce, which is, (according to the menu) a specialty of the Franken region. Boy, oh boy! Huge chunks of very tender pork, served with fresh site-baked bread for sopping up the sauce. The bread dough, too, is imported from Germany.

After the event was finished, a few of us hung around, just to shoot the breeze, and Tony brought us a platter of roasted potatoes, drizzled with butter, and sprinkled with salt and herbs. Wonderful way to end the evening.

I'll definitely be back to this place to check out the other offerings on the menu. I think they looked really good, but after 3 liters of the Spaten dopplebock, its kind of hard to remember.

Yoroshiku,
Andy

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