Carib

For a fish dish at lunch, look for poêlé fish served with a shellfish nage. One diner who tried it at lunch described a generous helping of lotus root, clams and nanohana alongside the fish, with the ingredients’ flavours enriching the broth. They also enjoyed dipping baguette into it to the last drop—a fitting way to savour the dish.

Carib’s lunch menu also features chicken thigh fricassée with mushroom cream sauce, a gratin of oysters and Tonosama spring onions, and Niigata Echigo mochi pork with assorted vegetables in a pot-au-feu. The menu listing says lunch comes with salad, rice or bread, and a drink; the salad can be upgraded to an appetiser salad. Choose between creamy chicken and mushrooms or a dish showcasing seafood and vegetables, depending on what you fancy.

Dinner brings meat dishes such as beef cheek braised in red wine and barley-fed Sangen pork belly baked with mustard breadcrumbs. The listed starters include snow crab and avocado tartare and Hokkaido milt meunière with browned butter sauce. To drink, choose from options including wine by the glass and half bottles of French sparkling wine.

Reservations are recommended for both lunch and dinner at French restaurant Carib in Akabane.