I had dinner at a unique organic restaurant, Taihi-ban located on a back alley in Kichijyoji.
Why is the restaurant unique? Because their concept is thinking health and agriculture from compost. Maybe you notice it from the name, Taihi-ban.
There is a kind of composts named Sugoi Taihi at the center of the restaurant, and it is no smell at all.
There are not single item dishes, but are course meals according to customers.
The restaurant uses fresh meat and vegetables arriving every day.
I ordered grazing pork and beef special course (4000yen).
The first dish was inner thigh of Sugoi-ushi roast beef grown in Toyama-ken.
It was tender and delicious, and was less fat.
Homemade sangria, made from grapes in Toyama-ken and peach compote, was rich.
The second dish was stir fry morning glory and beef tendon with garlic.
The taste was great with drink.
The third dish was Japanese style gazpacho.
It was chilled tomato based soup with organic eggplant and cucumber.
The fourth dish was field assorted appetizers; boiled soybeans, bell pepper with salt kelp, and marinated Japanese white radish and paprika.
The fifth dish was seared outer thigh of Sugoi-ushi roast beef.
The sweet fish sauce, made in Toyama-ken, goes great with the seared outer thigh.
The sixth dish was main dish; grazing pork hanging tender grown in Toyama-ken and Sugoi-ushi flap steak.
The seventh dish was chicken and cheese risotto.
The eighth dish was boasting sweet and fresh watermelon, which was grown with a kind of composts named Sugoi Taihi.
The course is good deal, because even though you can eat a lot of body-friendly beef, pork, chicken, and vegetables, but also the price is only 4000yen.
The course is not fancy, but I recommend if you want to take your time to eat body-friendly meals.
Address: 2-22-3 Honcho, Kichijoji, Musashino-shi, Tokyo
Tel: 0422-27-1392
http://taihiban.org/
