Metropolis-Aug-8-2014

food&drink
Bite into a menagerie of sweetness at Ikumi Mama
no Dobutsu Doughnuts (Mama Ikumi’s Animal
Doughnuts). In addition to producing delightful
doughnuts in shapes from kittens to walruses,
alpacas and penguins, Naoko Ikumi eschews preservatives,
margarine and shortening, instead
focusing on choosing the best eggs, flour, salt
and natural sweeteners from across Japan. Visit
the shop or special order online for parties and
corporate events. http://ikumimama.com
With the latest Pokémon movie out, the 52nd floor
of Roppongi’s Mori Tower has been fitted with
a Pikachu Café. The eight-item menu includes
Pikachu-no-Teriyaki Burger (¥1,080)—complete
with tortilla chips for ears—and Monster Ball no
Omu-hayashi (¥1,280), an omelet with a red and
white Pokéball made of dyed rice. Open until
August 31, adults need to shell out the ¥1,500
observation deck fee,while kids up to junior high
school age get in for ¥500. Roppongi
Commemorating the 40th anniversary of its
amazake (sweet sake), Morinaga has released a
couple of sugary new products to help keep you
cool this summer. Its Amazake Ice Cream (¥130)
comes in a handy cup for easy sipping even as it
starts to melt, while the Hiyashi Amazake Caramel
(¥210) is an even sweeter twist on the spirited
chilly treats. Available at supermarkets nationally,
there’s no danger of a hangover with these
low-alcohol treats—only an ice cream headache.
¥¥¥ JP/ITA
RESTAURANT
Mangia! Classic
Neapolitan pizza
awaits in Ebisu
BY MEGAN WATERS
Photos courtesy of L’Antica Pizzeria da Michele
L’Antica Pizzeria da Michele has been serving the
same two pizzas for over 140 years and is known
as the best pizzeria in Naples. The restaurant’s
key role in Elizabeth Gilbert’s best-selling book
Eat, Pray, Love—and the film adaptation starring
Julia Roberts—only helped to increase its popularity.
In late January 2012, the Naples pizzeria
brought its unique menu and format to Tokyo.
Located on a quiet side street near Ebisu
station, the Tokyo branch of the classic eatery
is the first to open outside Naples. According to
a spokesperson for the restaurant, Ebisu was
chosen to be the second da Michele venue
because its “atmosphere and calm mood are
similar to Naples.” Who knew?
Its secret to success is simple: directlysourced,
natural ingredients and a traditional,
tested method of leavening the pizza dough. The
ingredients are carefully selected, and the flour,
tomatoes and mozzarella are all imported from
Italy. Staying true to its Neapolitan roots, the pizzeria
only serves marinara and margherita variations—with
no pasta, no coffees and definitely
no desserts. The margherita combines rich and
creamy mozzarella cheese, basil and tomatoes,
while the marinara uses tomatoes, garlic and
oregano to create a simple masterpiece of subtle
flavors. Baked in a traditional wood-fired oven,
the crust is crispy on the outside and soft on the
inside, exactly the same as that served in Naples.
Both are available in very substantial large and
regular sizes, measuring 35cm and 30cm, respectively.
Unfortunately, they haven’t imported Naples
prices, too. A doppia (large) margherita will set you
back ¥2,000, while the smaller normale costs
¥1,550. The marinara is similarly priced. Straying
from the Japanese tradition of serving a cheaper
lunchtime menu, everything costs the same at da
Michele regardless of when you visit.
Other menu items comprise a selection of
antipasti—served only on weekday evenings
and weekends—including assorted Italian
uncured ham and stuffed peppers as well as
a range of salads (¥381-839). No meal this
good would be complete without a bottle of
wine (from ¥2,380), of which there is plenty
to choose.
The restaurant itself is spacious and modern,
with white tiles lining the walls, high ceilings,
retro light fittings and an open layout. A small
terrace with a big, glass front completes the
relaxed and stylish feel, making it a perfect place
to take friends, family or even a date.
Unsurprisingly, the Ebisu location has been
bustling since its opening, with weekends particularly
busy. Booking a table is recommended—especially
if you visit during peak lunch
or dinner times.
4-4-7 Ebisu, Shibuya-ku. Ebisu.
www.damichele.jp
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