Bourbon Street is expanding: right across the alley, two meters from the entrance to the restaurant, there's now Bar Bourbon Street, wine, liquors, cocktails, blues, zydeco and more in a room the size of a garage. Prices are high (1000 yen and up), but quantities are American and Bourbon Street's food is also available. Tel. 5786-2887.

Address - Core House BF 7-8-16 Roppongi, Minato-ku, Tokyo Opening hours - From 6:00 to 11:00 • Closed on Mondays Map - See the bottom of this page Telephone - 3478-8473 (restaurant) and 5786-2887 (Bar) Menu - In English and Japanese CC - OK

 

The cognoscenti already know what Cajun food is and why Louisiana is different from the rest of the United States. Common folk not unlike myself might use a bit of history, though, so we will remember how Louisiana, being a former French colony, takes its name from the H.R. M. the King of France.

This is why people in New Orleans and the city itself are American with an accent, proud to be different. The impact of French culture is still felt.

And the word Cajun? The word Cajun, by which the French Louisianan define themselves is, according to the Webster's dictionary, a corruption of "Acadian", from "Acadia", the original name of the colony of Nova Scotia, in Canada, from which French colonists were expelled when France was defeated there by the Brits.

Their cuisine is therefore the best in the US, which in itself doesn't mean much. Think of it as basically French-style with a generous African touch due to African American and Creole influences: sausages, catfish, dirty rice, beans, shrimps, and so on.

Cajun cooking is good stuff, even though a bit heavy (bring along at least one Alka Seltzer), and represented in Tokyo until a while ago by the now dead Lahaina in Harajuku. While not bad, Lahaina was hardly exceptional, but now we have reason to take heart.

Sohan Ahluwalia, the bearded gentleman in the drawing below you can see below, is the owner of Bourbon street, the first true Louisiana kitchen restaurant in Tokyo.

I have known Sohan for many years, but this is not why a dedicate so much space to his venture. The real reason is that I know how good Cajun food is, how good Sohan is in preparing it, and how professional and strict he is when it comes to his restaurants. After managing Zapata, Zona Rosa and Navajo, he is finally on his own, master in his own kitchen.

You can take a look at the menu, or better, at part of the menu. This is serious business ...

Why should and Indian, a Sikh, like Louisiana so much? Who knows? If it's unusual for an Indian in Tokyo to do this kind of thing, then Sohan is an unusual Indian and an unusual anything else I can think of, so that him doing something so odd is perfectly normal.

P.S. You will notice that the menu at the restaurant contains a "Francesco's salad". That Francesco is ME.

March 2000:

After many visits, I feel I should also tell you that:

1) The food is good and rich, but you must remember, this is not a cheapie. We are in Roppongi.

2) Portions are huge, but Sohan says you can order half of most dishes in the menu and pay half price.

3) The clientele is mostly expatriates dining at their company expense. Bourbon Street is truly like a trip abroad.

Booking highly recommended.

Reader Derek writes:
Let me first say that your website is an immensely interesting and useful website. I have used it on several occasions (I am not rich enough to dine out all the time) to decide which restaurant to go to and have not been disappointed. In fact, it was your recommendation that got me to go to Sohan's Bourbon Street and let me tell you, it is one of the absolute best restaurants I have ever been to and definitely my favourite in Tokyo.