La Bombance in Nishi-Azabu (ラ・ボンバンス in 西麻布)

Well, it’s been a while since the last update.  We were itching for some fine dining, but had no real occasion to celebrate.  We decided to try La Bombance thanks to its ease of access (it’s near Roppongi station which is on my commuter ticket) and because it’s in Gurunavi’s Top 500 restaurants in Japan.  One Michelin star doesn’t hurt either!

Stated plainly, La Bombance is an amazing restaurant for any occasion (or in our case, non-occasion).  It’s a cozy affair with four tables, one long counter-top, and an interior only slightly fancier than your average izakaya.  Still, it’s clear from the very beginning that La Bombance is on top of its game in terms of both service and taste.  It’s fancy enough to celebrate a special event (like the classy family seated next to us enjoying the father’s birthday), but at a price that’s reasonable for a regular date night out.  The course comes out to around 12,500 a head, while the drink menu, extensive in shochu, sake, wine, and beer options, starts at just 800 yen.

The food is stellar through every course with beautiful presentation, flavors, and a sense of humor.  Several dishes feature different dashi, all of which are incredibly satisfying.  The humor is especially evident in the whimsical menu that plays with the Japanese language to create a kind of puzzle that keeps you guessing the whole evening.

This was a no-miss meal that I highly recommend.  The chef’s technique is similar to Jimbocho Den‘s Zaiyu Hasegawa-san, but I am going to give La Bombance the one-up here. The free bottle of limited edition Bombance sake the manager gave us on our way out was the unexpected icing on the cake.

Let’s eat La Bombace!

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The Japan menu, with its numbers, symbols, and odd characters create a great talking point throughout the evening.  The English menu, however, is more straightforward.

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The first course came covered by a lily pad topped with some of these ingredients.  I didn’t get a photo, but when you pick it up, a hole in the middle is revealed and the ingredients fall through.  This is a ginger gelee with junsai (water shield), abalone, shrimp, and summer vegetables.

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Next was a fairly simple corn served in the kaki-age style.  Juicy, salty, and perfect with alcohol.

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A nod to Spanish tapas- fig and sesame sauce, pon de queijo with shirasu (whitebait fish), and prosciutto-wrapped mango with popping sugar candy.

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Back to Japan, the next course was pike conger eel soup (hamo), togan (winter melon), and okra “surinagashi”  (pureed okra mixed with dashi).

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La Bombance’s signature featuring three luxurious ingredients- black truffle, fois gras, and shark fin soup atop a chawan mushi.  I hate the process of farming shark fins, and I also think it’s a bit of a cop-out to mix luxurious ingredients like this together, but this dish…this dish was absolutely incredible. One of the best dishes I’ve ever had.

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The hits kept coming.  This is a take on ocha-zuke (a very traditional Japanese dish of tea poured over rice), featuring sea urchin, amaebi shrimp, kazunoko (herring roe), and ginger.  So. Effing. Good.

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The presentation of this dish seems to be a nod to Italian cuisine, and features tachiuo  (hairtail fish) in a simple salted-and-grilled style, unagi eel sushi, okahijiki (salsola) and shiitake mushrooms served cold, and a fried “ebi shinjo” (shrimp dumpling) wrapped in Kyoto togarashi pepper served with a salsa.

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The meat course was thinly-sliced wagyu with matsutake mushrooms covered in an ankake sauce.

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Somen (cold noodles) with fried ayu sweetfish and a rayu (chili oil) and sudachi citrus infused tsuyu sauce.  Salty, sweet, spicy, smooth, crunch, slippery, and utterly delicious.  The best part? Free refills of noodles!

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Dessert was a matcha sorbet atop anko beans and mochi, a sesame sorbet consisting of only sesame, sugar, and icea (INCREDIBLE), and a “white coffee” blancmange.  Simple in presentation, masterful in its technique.  An amazing finish to a very memorable meal.

 

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