Mon Cher Ton Ton

December 15, 2010

I went 3 years ago to Kani Seryna, in the same Roppongi building, and had a fantastic “Kobe” beef experience, my first one in Japan. There, the meat was cooked on some kind of big volcano rock, by a cook standing next to the table. After my dinner at Shima, which was great but not “life changing” as I thought it would be, I headed to Mon Cher Ton Ton, the teppanyaki part of the Kani Seryna building. The room is nice, and it’s always a pleasure to watch the chefs at work. My dinner was good value, as I had a set menu for quite a decent price and the beef was truly great. It was the first restaurant where I wasn’t the only foreigner, as the Kani Seryna chain is quite popular. However, next time I go to Tokyo, I will seek higher quality places for beef, as I was both times a little bit underwhelmed. They were also 2 restaurants with no Michelin star. I know some Japanese people laugh at the guide, but I have to say it has been quite accurate during this trip.