Tokyo Anis, Tokyo

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Tokyo Anise, serving inexpensive French Bistro, is very special. It's all due to Master Tokuda and his wife, Mrs. Tokuda, who are the cutest and sweetest couple! He is the master chef and creator of a most superb menu (EVERYTHING HE SERVES IS OUT OF THIS WORLD), and the quaint and warm "at home" atmosphere is all due to Mrs. Tokuda, who is also an artist.

The fare is just mouth-watering delicious--I can never decide what to have (I want to try it all--and you should, by going back many times). You can find everything from finely done fish (crisp skin and moist and flaky fish), lamb chops, pork (served many ways), beef (Boeuf fourguignonne--hearty red-wine stew cooked for five hours-- and tender steak), chicken and duck confi... The Hors-doeuvre du jour is an amazing plate arranged with flair and artistry--eye candy that will fan your appetite--courtesy Master Tokuda's genius. My favorite is the red paparika souffle, though it's not always available. There is a fine selection of nice wines to go along with the meal.

IT IS WONDERFUL, YET SO INEXPENSIVE! A one plate lunch, including a wonderful soup, beverage and dessert, starts at 1,250 yen. You can do a la carte for dinner, but a wonderful course meal begins at 3,500 yen (which is plenty of food for the average man and too much for the average woman). You can't go wrong!

The honorary "president," Anise, a King Charles Spaniel (very well behaved--you'd never know he's there--stays in his corner until called to see customers off), comes to "work" at 3pm every day. He may do the honor of seeing you off, if he is so inclined.

Located in Sanei-cho, Shinjuku Ward, Tokyo.

The Tokudas bequeathed another booming restaurant, Tokyo Paris Shokudo (located in Iidabashi), to their sons, who are doing an admirable job as successors.

Favorite Dish: As I said, just EVERYTHING is delicious, but I always look forward to the scrumtious Hors-doeuvre du jour plate with around five or six items that Master Tokuda creates. I am usually over half-full by the time I finish it! I LOVE the Confit de canard et radis, succulent roast duck slices with daikon radish garnish. It's just an exquisite combo. Many of my friends are fond of the Boeuf fourguignonne, a hearty red-wine stew cooked for five hours (so tender it melts in your mouth).