S&Y Handicrafts factory

Room 611,Guaner’Yongtai Building,Congyun Road,

Yuanxia tian,Baiyun district,Guangzhou,China

Tel:86-20-86000438

Fax:86-20-88551378

Email:daniel@syhandicrafts.com

 

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Home > Decoration Space.The Monocle Restaurant Awards 2016

Fans of Toshiji Tomori’s seven-seat restaurant in Gakugeidaigaku knew he was destined for bigger things – and so it has proved. Last year Tomori moved Cignale Enoteca to a new location in Matsumizaka, where he increased the space to 18 seats but retained the counter-style intimacy. 

The cooking is Italian with a touch of Chez Panisse; Tomori, who spent four years cooking in Italy, still makes everything from the bread and pasta to the limoncello. Quality ingredients are key and the changing menu might include such delights as roast Kinka pork with Italian summer truffles or marbled sole ceviche. A good dinner is guaranteed; a reservation, sadly, is not.

Owner-chef Shin Harakawa’s (pictured) small bistro represents the best of Tokyo’s farm-to-table restaurants; he has worked in France and California and produces extraordinary yet unfussy meals. In recent months he has let Swedish-born Samuel Envall Utbult assume a leading role. An alumnus of Copenhagen’s Restaurant Relae, Envall Utbult turns out dishes that combine, say, sliced courgette with egg tartare, shiso and sansho(Japanese prickly ash). 

The arrangement is only temporary, with Harakawa expecting to close Beard to focus on a new Tokyo restaurant that he plans to open in winter. We’ll be sad to see last year’s winner go but keen to see the star chef’s next move.

PA&Co made a name for itself as a celebrity haunt in the 1990s but unlike most other places of that era, this Swedish-French bistro has remained a firm favourite ever since. The small marble-top tables and dark wood decor guarantee an intimate atmosphere. Regulars come for classics such as the potato rosti topped with Kalix caviar, dill, sour cream and red onion.

Restaurants able to survive Sydney’s faddy food scene deserve credit and Apollo’s divine Greek food is the key to its immortal status. It opened in 2012 but feels like it’s been here longer. Curvy Thonet chairs come courtesy of designer George Livissianis but take it all in while you order; you’ll lose focus as soon as the roasted lamb with greek yoghurt and lemon arrives.

Kameel (its local nickname; the full name translates as “the black camel”) has served Viennese diners for about 400 years – as good as unheard of in the restaurant industry. Affable owner Peter Friese has been here since 1977 and these days Kameel is most famous for its wine bar. In the adjacent dining room, Austrian classics are served in a more formal art nouveau setting.