On the weekend, my wife and I visited this restaurant again as they also serve lunch. It had been about 8 months since our last visit. This time we sat at a table and noticed large jars displayed with various fruits and vegetables pickled in honey. I admire the attention to detail and dedication to using natural ingredients. The lunch course started with a Tea Leaf Salad mixed with Yame tea paste and burdock dressing, which was healthy and delicious. Next, we had deep-fried mackerel spring rolls with tamarind sauce and shiso leaves, followed by fresh spring rolls with scallops, grapes, pickled beets, apple, scallop strings, and cucumber wrapped in jasmine rice paper. Surprisingly, the flavors worked well together. The meal continued with bonito and eggplant fritters served with cocoa powder and fig sauce, as well as duck meat with a unique sauce. We then enjoyed Pho made with a giant peanut from Chiba prefecture, and ended with apple sherbet and acacia. The whole experience was a sensory delight, with intricate sauces and innovative ingredient combinations. The dishes were not only delicious but also healthy. I felt that the food had even improved since our last visit. I would love to have this fusion cuisine for breakfast every day, it was that good. The prices were reasonable for the quality and location. Another fantastic meal, thank you!

The goat cheese banh mi with citrus jam has a bitter taste that blends beautifully. The fermented tea leaf salad pairs perfectly with tropical mango sauce and Riesling. The hand-rolled banh xeo with summer truffle is delightful, and all the dishes have a rich aroma, especially mint. The fresh spring rolls with octopus ragout, myoga, and lavender sauce break the boundaries between Asian and Western cuisine. They offer 8 different types of sake, from natural to Terada Honke. The venison with dokudami sauce and green curry was spicy yet juicy and tender, paired well with Zinfandel. The basil tea at the end was delicious. I look forward to experiencing the rich aromas, colors, and flavors again.

On a Sunday afternoon at 12:00, two of us decided to drop by a restaurant. We sat at a table and called ahead to confirm. Since it was a day when I couldn't drink alcohol, I opted for the course menu, a lime squash, and sparkling water. Every dish was colorful and filled with plenty of herbs. The spring rolls with myoga and octopus were delicious. The venison was cooked perfectly rare and looked beautiful. Even though I don't usually choose game meat, I enjoyed it very much with the herbs. It was a course that I would like to enjoy with wine pairing.

I had a reunion with friends from my university days and we had a ladies' gathering. The quiet atmosphere and the ambiance of the restaurant were lovely, and the service provided by the staff was smart and wonderful. From the first dish of Banh Xeo to the final dessert, every Vietnamese dish was impressive. Each dish used a variety of ingredients, and the flavors complemented each other beautifully, creating a burst of different tastes. The signature Tea Leaf Salad was as delicious as ever. We enjoyed the spring rolls with marinated octopus in pineapple and myoga sauce. The beer and natural wine were also delicious, making it a very satisfying lunch. This restaurant is perfect for special occasions and trying new experiences with loved ones.

It's been a while since I visited Andy's restaurant. The harmony between paired wines (including sake) and the complex flavors of the dishes is truly delicious. The seasonal pho is also exquisite, and this time it was a corn soup. It had a hint of sweetness and was exceptionally well-made. The pairing of fermented course dishes with wine was a feast for the senses. Thank you for the wonderful meal.

At first, I thought the dishes were delicious, but the herbs were too overpowering and made it hard to taste the flavors. The venison had a good flavor on its own, so I preferred it without the sauce. The sauce might be good as a snack with alcohol. For the last dish, I thought a regular pho would have been better. I wanted to just eat the corn as it is since it's in season and delicious.

I made a reservation for the lunch course and went. Each dish had a mysterious combination of ingredients or a hint of herbs that gave it a unique taste. It may not be for everyone, but for those who enjoy ethnic or herb flavors, it's a perfect match. Especially, the corn pho can be enjoyed in two different ways - simple and gentle on its own, or with lots of herbs like cilantro for a flavor change. The course may be a bit pricey, but it was a great experience.

【2022 Asian Ethnic TOKYO Top 100 Restaurants】Located down a small alley about a 7-minute walk from Gaiemmae Station, this restaurant offers unique modern Vietnamese cuisine that will change your perception of Vietnamese food. Despite being a weekday, the restaurant was fully booked, so reservations are a must. Dinner consists of a single course that changes gradually over a period of two months. 【Dinner Course 9,700 yen】⚫︎ Banh Mi ⚫︎ Tea Leaf Salad ⚫︎ Fresh Spring Rolls ⚫︎ Banh Xeo ⚫︎ Young Ayu ⚫︎ Agu ⚫︎ Corn Pho (Ume Shiso Jelly) ⚫︎ Coconut Pudding (Bitter Orange Sorbet) The dishes are all unique interpretations of Vietnamese cuisine with a beautiful presentation and surprising flavors in each dish. It's an interesting culinary experience with new discoveries to be made. As it is Vietnamese cuisine, the flavors are heavy on herbs and spices, so those who are not fans should be cautious. However, for those who enjoy herbaceous flavors, this restaurant comes highly recommended. Thank you for the wonderful meal! ✨

Once again, I feel that the chef here has an outstanding sense ❤️ Their Vietnamese cuisine incorporates the delicacy of French cuisine and the meticulous preparation, with adorable presentation that changes the taste with every bite as you chew on the different herbs. I feel that this chef is a magician with herbs. The variety of wines is also impressive ❤️ This time, I enjoyed a red wine from a Hakodate brewery with a cute cat label. It had a mineral feel with a nice aroma and a not too heavy taste that paired well with the food. It was a delightful and delicious experience. Every time I visit, I can sense the improvement in the complexity of flavors that come together as you chew, creating a unique experience that is the chef's signature touch. Being nearby makes it convenient to visit, and the desire to return is always there, making the whole experience enjoyable. ✨✨

Overall rating criteria: The average (normal) rating is 3.0 points, with evaluations in 0.5 increments. The overall points are calculated by adding up the ratings for food/taste multiplied by 4, service multiplied by 2, atmosphere multiplied by 2, and cost performance (CP) multiplied by 2, then dividing the total by 10. Alcohol/drinks are not included in the evaluation. === Not mentioned Delicious

I went to dinner at AnDi, a creative Vietnamese cuisine restaurant in Omotesando. It was my visit about 2 weeks after returning from Da Nang, Vietnam (lol). The concrete walls are adorned with signatures, with Tanaka Rokugo's signature standing out the most! The relatively casual interior has a Southeast Asian vibe. I was seated at the counter. I ordered a Vietnamese beer 333 for 1000 yen, which is about 100 yen per can locally. When I asked for a glass of white wine, there were about 5 options available. We started with the following dishes: - Banh Mi: Mini-sized with spiced meat sandwiched inside. Served on a cute plate. - Signature Salad: Dressing with yogurt base and fermented tea salad. - Hot Pot: New onion soup with lemongrass and spicy oil-marinated firefly squid. Add herbs on the side. - Fresh Spring Rolls: Cute appearance with seasonal ingredients like strawberry and kelp. - Sauteed Kinmedai: Slowly grilled over charcoal with fermented banana sauce and wasabi greens. - Lamb Stew: Spiced and tender lamb with a unique flavor of cocoa paprika. - Edamame Pho: Pho soup with a strong bean flavor, served with crispy sakura shrimp tempura. - Apple Sorbet: Refreshing dessert. The neighboring tourist lady kept saying "delicious, delicious" repeatedly, and there were many regular customers, so I think the food is really good. Although I prefer traditional Vietnamese cuisine, the service was outstanding (*^^*).

I remember trying various homemade fermented foods, which were delicious but had a strong natural flavor. Some people may not like it. As for the pho, I actually prefer the regular (even instant) pho. I understand that the refined finish and seasonal variations are interesting, but it felt like it was something other than pho. However, considering the price, it's like "upscale ethnic" or "affordable high-quality and refined restaurant," so it should be reasonably convenient. Thank you for the meal.

A friend recommended a Vietnamese restaurant to me. I made a reservation for lunch on the weekend. It was a bit pricey for lunch, but worth it. The meal started with an original lemon squash, followed by salad, fresh spring rolls with loquats, and I forgot what came next, but the pho at the end was unique. I want to go back again and maybe brag to my foodie friends about it. Thank you for the delicious meal.

I visited this restaurant with a friend to celebrate a birthday. I had been curious about it for a while, so I was looking forward to it. The dishes were colorful and cute, with lots of herbs used. The unique and interesting combinations of dishes were enjoyable! The food was delicious and had a great sense of style. I would like to go back for another girls' night out.

It was a course that fusion lovers would be completely satisfied with. While many restaurants tend to be one-sided and give the impression that Japanese chefs might still be too early, this place truly blends different elements. You can feel the Chinese elements that are originally in Vietnamese cuisine, as well as the delicate touch of imperial cuisine and the richness of French cuisine. The staff were very cute and their conversation was enjoyable, providing excellent service. The only downside was the Green Pea Pho, the noodles were delicious but the saltiness was too strong. Everything else was delicious!

I visited a restaurant I had been wanting to go to. I was looking forward to trying Vietnamese cuisine with natural wine. The atmosphere was great, the staff were friendly, and they explained a lot about the wine and dishes. The food had a gentle flavor at first and then you could enjoy the spices. The signature salad had various textures and aromas. I would definitely like to visit this restaurant again!

I visited Mr. Otsu's restaurant after a long time to enjoy his food pairing. After trying the Banh Mi, I followed with Andy's signature dish, the "Tea Leaf Salad". It is based on lacto-fermented Yame tea from Fukuoka. It was paired with wine from Hokkaido (Nora Ponnu 2021), which still had a nice carbonation from fermentation. Next was the new potato soup with pickled firefly squid. This was paired with a 2021 Chablis. The Vietnamese fresh spring rolls contained strawberries, beets, apples, and kelp paste inside the paper rice. It was paired with a sake made using Ho-Mase from Hana no Ka Shuzo. The first main dish was red tilefish paired with Riesling. The second main dish of pork was paired with Brunello from Tuscany. For the final dish of pho, the popular sake "Tanaka Rokugo" was served, which paired well with the soup made from edamame beans. Although it seems like Mr. Otsu is not able to visit the restaurant recently, his unique style is still being maintained. It was delicious. I heard that the menu changes every two months, so I look forward to visiting again around that time.

This restaurant in Gaienmae has been selected as one of the top 100 Asian and ethnic restaurants in Tokyo by Tabelog. It offers high-end Vietnamese cuisine that is different from typical street food, with creative dishes paired with wine. I made a reservation for one person on a Sunday at 7 pm and was seated at the counter. The restaurant is located in a quiet area a bit further back from Gaienmae, with a charming atmosphere. The dishes were a creative twist on familiar Vietnamese cuisine, such as duck banh mi, fresh salad with Fukuoka's Yame tea dressing, spring onion soup, strawberry fresh spring rolls, grilled golden-eye snapper, lamb stew, Korean-style spicy pho, and coconut cream and cardamom pear sorbet. The flavors were fantastic, and the service and wine pairings were excellent. Overall, it was a delightful dining experience, and I highly recommend this restaurant for those who enjoy ethnic cuisine.

First visit. I saw it being highly praised on a gourmet enthusiast's Instagram, so I made a reservation immediately. I opted for the course menu with wine pairing. Since the regular pairing seemed like it would be quite a lot, I asked for half the amount while keeping the 6 types of alcohol. - Banh Mi: The spicy meat sandwiched with lemon was surprisingly delicious as the first course. I regretted that it was mini-sized. It was so delicious that I wanted to eat a full-sized one. - Signature Salad: I also really liked this. A salad made with fermented tea. I've never had anything like this before! The fragrance of Yame tea is wonderful. With a yogurt-based dressing, plenty of fruits and herbs, the variety of ingredients made it enjoyable in both texture and taste! - Hot Pot: The soup includes new onions, lemongrass, hotaruika (firefly squid) marinated in chili oil, and new potatoes. First, you drink just the soup in a dish with jasmine jelly... It's sweet and delicious. Topped with herbs and homemade fresh ginger, you also enjoy the ingredients. Ah, it's too delicious. I even finished the soup. - Fresh Spring Rolls: Not only cute in appearance, but also extremely delicious. Filled with strawberries (red hokkaido), apples, beets, and kombu. Served with fuki (butterbur) and peanut butter sauce. If all fresh spring rolls were like this, I would want to eat them every day. - Ao-ri Squid: The squid is firm and delicious. With plum sauce, rose petal jam, blood oranges, and herbs, it tastes refreshing. The fruits give an Asian vibe. - Lamb Stew: The aroma of spices is amazing. It comes with a sauce made of carrots and cardamom. Enjoy it with carrot rapé or grapefruit purée for acidity, or sprinkle it with cocoa powder for a taste change. Ah, this is delicious. The meat is tender. A combination that Asian cuisine lovers will love. - Kimchi Pho: Handmade kimchi that the chef learned during training in Korea. It's slightly salty when eaten as is, but adding pineapple and amazake sauce makes it mild instantly. Add plenty of herbs and enjoy the kimchi of bamboo shoots as a side dish. This is delicious. It goes really well with the doburoku (unrefined sake) pairing. - Coconut Pudding: With basil tea. Everything was a surprise and a delight. Why haven't I visited such a wonderful restaurant before? The menu changes every two months, so I want to visit regularly!! It was a fantastic restaurant!

The dishes were full of fruit flavors with hints of herbs and traditional Japanese tastes blended in, creating a unique and delightful experience. The tea leaf salad with yogurt smoked sauce was unusual, and the strawberry spring rolls were served with beet marinade, apple, kelp pickles, and a sauce made of peanut butter and fukinotou. The lamb was sprinkled with cocoa powder. Just imagining it is quite intriguing! It was my first time trying Vietnamese cuisine and it was a fun experience with friends at Andy in Jingumae. #Vietnamese cuisine #Andy #Jingumae #Jingumae gourmet #Top 100 restaurants #Ethnic cuisine

Lunch is also a course meal, so reservations are required. Lunch course content and impressions: ① Signature salad - The green in the middle is a paste fermented with Yame tea. It is mixed with yogurt dressing and tastes delicious, even though each ingredient has a strong flavor. ② New onion soup - The first cup had a surprising and delicious jasmine jelly in a saucer with the soup. It contained firefly squid, wood ear mushrooms, and baby potatoes marinated in lemongrass chili oil. ③ Fresh spring rolls - Wrapped with red cheeks, apples, pickled beets, and kelp simmered in peanut butter sauce. Even though I initially questioned the peanut butter based on the scent, it was indeed peanut butter and tasted amazing. ④ Bigfin reef squid - Seasoned with plum sauce and rose petal jam. Served with blood oranges and herbs. By this point, I was already overwhelmed by the deliciousness. ⑤ Lamb cooked in spices - Served with carrot salad, grapefruit puree, carrot and cardamom sauce, and cocoa powder. Each bite had a different flavor, making it enjoyable. ⑥ Pho - The kimchi soup was made by the chef during training in a Korean temple. Served with pineapple and sweet sake sauce for flavor variation. The soup was delicious on its own, and even the celery namul on the side was tasty. ⑦ Dessert - A tangy sherbet and a sweet panna cotta. I forgot to take notes on this part. The drink was a spicy tea soda that tasted like cola sour, which was delicious. This was my first experience with ethnic cuisine courses, and I was impressed by the sophisticated yet boldly flavored dishes. The combinations of ingredients were mysterious yet all delicious, making me realize there are still many foods out there that I have yet to try.