JULIA — Restaurant in Tokyo

J U L I A

Chef Nao (the restaurant is named after her mother) is truly the most delightful hostess and most wonderfully inventive and artistic chef. Chef Nao and her sommelier husband Kenichiro-san present the beauty and bounty of Japan in the most refined but approachable way. Starting with the welcoming in what might be considered an American “keeping room”, we were greeted warmly and serve a lovely Japanese sparkling wine with a trio of sculptural bites which were nearly too perfect to eat. But that is what camera phones are for. And they were delicious. A tuna tart in a radish flower, the hairy crab and egg cup, and uni marinated with sake lees shows Chef Nao’s love of Japan and the gifts of its land and sea. And the gifts keep coming. Each course is an exquisite offering of which you devour with your eyes and then your palate. Bonito with cherry dressed with nasturtium petals, a tower of onion rings, uni, and ebi, and unexpected combinations of unagi with fig with a blanket of cheese snow, and monkfish with pineapple that allow each to sing in unison. Japanese beef is always a highlight and Chef Nao deftly presents a lovely example of the rich and tender deliciousness. Kenichiro does his part to highlight the vines of Japan with beautifully paired native wine selections. From starting with a sparking bottle of “happiness”, a Niigata rose, Pinot Noir from Hiroshima, Koshu from Yamanashi grapes, a sweet sake from Ibaraki with cheesecake ice cream, and a Gewurztraminer to finish the meal. And the deserts. Each one more magnificent that the last. I confess my was swimming with so many innovative flavor pairings and the wine maybe. So I will let you feast on the photos. Thank you Chef Nao and Kenichiro-san! You made our anniversary so special...

We’ve had some good dinners and experiences at Julia - it’s not cheap but the creativity and Japan sourced ingredients make it quite interesting. You are paying equivalent or more than other Michelin starred restaurants and they don’t have a star and the price has jumped again which makes it even more expensive so please note that. Chef Nao changes the menu every month which is an excuse to go back. The Unagi, Red Bream and Wagyu beef were my highlights - as well as the lovely cheesecake ice cream. But the story here is Nao-san’s sourcing, preparation and appreciation of local ingredients and how she combines into such a wonderful story of flavour, colour and texture that come full circle during the evening. I do think she needs to find a few dishes she keeps around longer and fully develops and augments as seasonal ingredients change versus the wholesale monthly changes she makes today.

Couple interesting notes. Don’t be late! The single chef preparing food for 10 on her own can not catch you up on missed courses as one fellow diner found out.

The non-alcoholic drink pairing is a nice idea but comes out as same price as the alcohol pairings but is underwhelming and not up to par with the price - and there is no option to skip the pairing. As for the alcohol pairing, I would have liked more variety than wine and sake, which are clearly crowd pleasers, for example perhaps a craft beer, shochu, cocktail / mixed drink or other Japanese spirit such as whisky. And maybe a pause in the alcohol with a mid-course tea or kombucha.

Update - on a second visit this same complaint remains and in fact the provided drinks were a disappointment. There are too many amazing wines and other options from around the planet that I hope they open up their aperture...

這是一場味覺與視覺的盛宴，從前菜到主菜，每一道料理都展現了主廚對食材的極致詮釋和對季節性的深刻理解。

前菜 第一道以「耶路撒冷薊、魚子醬與鰤魚」為主角，將食材的鮮味巧妙結合。耶路撒冷薊的微甜與魚子醬的鹹香交織，再加上鰤魚的豐腴，為餐點拉開了華麗序幕。 第二道則是「貝類與蘋果」，清爽的果香襯托出蟹肉的鮮甜，口感層次輕盈而和諧。 第三道「紅蛤、草莓與李子」是一道大膽的組合，海鮮的鹹鮮與水果的酸甜形成對比，同時又在口腔中達到平衡，讓人印象深刻。

中盤 「鱈魚白子、柚子與花椰菜」展現了冬季的溫暖氣息，白子的濃郁口感搭配柚子的清新，使整道料理在細膩與爽口間找到完美契合。 「刀魚（白帶魚）與蘑菇」以質樸的風味為主，魚細緻肉質搭配香氣濃郁的蘑菇，充分展現了食材本身的純粹與深度。

主菜 主菜部分是兩道精心設計的肉料理。「巨峰葡萄與鹿肉」的組合帶來意想不到的驚喜，葡萄的自然甜味平衡了鹿肉的濃烈風味，口感醇厚且不失優雅。而「安康魚與鮭魚卵」則將海洋的鮮味推向極致，安康魚的細膩肉質與鮭魚卵的鹹香形成絕佳搭配。

最後以「北海道鹿肉與季節蔬菜」畫下句點，鹿肉的鮮嫩和季節蔬菜的自然風味，讓整場餐點回歸自然的純粹與溫暖。

總結 這間餐廳的菜單是一幅季節的畫卷，每道料理不僅展現了主廚對食材的尊重，也體現了對味道平衡的敏銳掌控。無論是前菜的驚艷搭配，中盤的溫潤層次，還是主菜的濃厚韻味，每一口都能讓人感受到四季流轉的美好。

This was a feast for both the palate and the eyes, where each dish from appetizer to main course showcased the chef’s exquisite interpretation of ingredients and profound understanding of seasonality.

Appetizers The first dish, featuring Jerusalem artichoke, caviar, and yellowtail, masterfully combined the flavors of the ingredients. The subtle sweetness of the Jerusalem artichoke intertwined with the savory richness of the caviar, complemented by the buttery texture of the yellowtail, creating a magnificent opening to the meal. The second dish, shellfish and apple, highlighted the delicate sweetness of the crab, enhanced by the crisp, fruity aroma of the apple, achieving a light and harmonious balance of flavors. The third appetizer, red clam, strawberry, and plum, was a bold combination. The briny freshness of the seafood contrasted yet harmonized beautifully with the sweet and tangy notes of the fruits, leaving a memorable impression.

Intermediate Course The cod milt, pomelo, and cauliflower evoked the warmth of winter. The rich, creamy texture of the milt paired with the refreshing zest of the pomelo struck a perfect balance between delicacy and brightness. The pairing of cutlassfish and mushrooms focused on rustic simplicity, showcasing the fine texture of the fish enhanced by the earthy aroma of the mushrooms, elevating the purity and depth of the ingredients.

Main Course The main course consisted of two thoughtfully curated meat dishes. The pairing of Kyohou grapes and venison brought an unexpected delight; the natural sweetness of the grapes balanced the robust flavor of the venison, offering a rich yet elegant taste. On the other hand, monkfish and salmon roe took the ocean’s essence to new heights, with the tender monkfish and the salty, umami-packed salmon roe forming an impeccable match.

The meal concluded with Hokkaido venison and seasonal vegetables, where the tender venison and the natural flavors of seasonal vegetables brought the entire dining experience back to the essence of simplicity and warmth.

Conclusion This restaurant’s menu is like a seasonal tapestry, with each dish not only reflecting the chef’s deep respect for the ingredients but also demonstrating a keen sense of flavor harmony. From the innovative pairings of the appetizers to the layered warmth of the intermediate courses and the profound flavors of the mains, every bite conveys the beauty of the changing...