In May of last year, Gemma wrote an awesome post about seasonal cooking — using ingredients that grow naturally at different times of the year for the sake of your health, the environment and your bank balance.
As someone who places great emphasis on the quality of ingredients and is interested in observing the effects of different seasons on our bodies and moods, this post really resonated with me. And it’s for these same reasons, that Magoemon is my new favorite eating place.
Magoemon’s 9 course degustation showcases a diverse range of seasonal produce, with a particular focus on vegetables and fish. Simple cooking styles, fresh ingredients, clean flavors. It also serves as a fantastic introduction to lesser known Japanese ingredients such as myoga and chrysanthemum greens.
In theory, the menu changes with the seasons but there’s no strict schedule. If you’re worried about eating the same meal twice in a short period of time, you can mention this at the time of booking and arrange a custom course (see contact details below).
Honestly, I think the menu speaks for itself so without further ado, here it is.
Course 1: Appetizer
A selection of small dishes: burdock and groundnut; taro stem and walnut; carrot and dill; turnip and yuzu; turnip peel, chili and sesame; spinach and grated yam
Course 2: Sashimi
Japanese amberjack (buri), threadsail filefish (kawahagi), splendid alfonsino (kinmedai), Japanese armorhead (tsubodai)
Course 3: Tofu
Homemade tofu with lily root, myoga, ginger, spring onion and seasoned soy sauce
Course 4: Salad
Fried burdock, chrysanthemum greens, baby spinach, pickled carrot and turnip, citrus dressing
Course 5: Fish
Spanish mackerel, shaved lotus root, grated radish
Course 6: Fishcake
Fried fishcake, shishito pepper, salt
Course 7: Shellfish
Course 8: Rice
Steamed rice, oyster, ginger
Course 9: Miso soup
This Last Supper of sorts will set you back 3,500yen, which is great value for money by Tokyo standards. With drinks included (beer and sake/nihonshu) you’re looking at about 5-6000yen per person.
Located in a small backstreet somewhere between Ebisu and Daikanyama stations, getting there will require sophisticated navigational skills but you’ll be rewarded for your efforts — Magoemon is a find, a rare Tokyo gem.
Great for groups of 4-6 and pescatarians. The course option must be booked in advance and reservations are generally recommended.
1F Takanashi Building, 2-10-2 Ebisu-Nishi, Shibuya-ku, Tokyo
6PM ~ 1AM