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Cabbage-cutters ("coupe-chou" in French) do not
really belong to the category of common cooking accessories
in modern-day kitchens. So it is easy to guess that this small,
friendly eatery looks towards good old family cuisine. It
may not be an obvious choice to dine in Nishi-Shinjuku district
dominated by uninspiring noodle shops, pachinko parlors, and
electronics outlets, but the slightly deliquescent atmosphere
stops right at the door of Coupe Chou.
With its woody interior, low ceiling and busy cooks surrounded
by hanging pans, Le Coupe Chou resembles a provincial inn.
The friendly staff will welcome you as if you were coming
home. The lively counter seating that occupies most of the
main floor and where the food is cooking is a favorite place
to sit for many. But you can also choose the larger dining
room in the basement for a more intimate dinner.
The menu features some a la carte specialties such as Boeuf
a la Wellington, but the best draws are the courses. The common
dinner course - which includes a starter, soup, main dish,
and dessert - boasts a combination of traditional cuisine
and some innovative blending of local ingredients and French
cooking methods, such as foie gras with braised daikon.
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