It’s not just the name that sets it apart from countless other dining spots on the island, but also the extraordinary cuisine and the absolute dedication to culinary perfection of its owners, John and Maki Farmer.
Both of them are classically trained chefs, with John handling the main courses while Maki prepares the devilishly delicious desserts. Maki, a native of Kumakura on mainland Japan, is an honors graduate of Le Cordon Bleu, the British branch of the famous French school of cookery. She perfected her artistry at both the posh Savoy Hotel and the five-star Sheraton in London.
Finding them is a quest in itself, but the reward can make an epicure of the least sophisticated and please even the most jaded palette.
After the turnoff to a leafy country lane one will see a chalet style edifice, once a fine art gallery. Disembarking, a welcome first from Ollie and Cromwell, the Farmer’s pampered toy poodles, sets the exuberant tone for the gustatory experience to follow.
The menu is simple. Four entrees are listed, including Quiche of the Day, Moussaka, a Greek casserole, British style Chicken Curry with Rice, and Tandoori Chicken with rice and salad.
“Hold on a minute”, you may think, “Quiche? Curry? Tandoori Chicken? Where’s the meat and potatoes? Something a real man can enjoy?”
But be bold and keep an open mind. One taste of the buttery salmon quiche and you will be hooked. It melts in your mouth in an explosion of goodness that leaves the old taste buds clamoring for more. Your perceptions of what a meal should be will rise to new expectations. The ladies will be in Paradise, too busy in the rapture of the moment to speak.
There’s more. While the menu lists only the four dishes, Chef John may spring yet another surprise and offer something his robust creative mind concocts especially for the occasion. Witness the generous salmon steak with a cream sauce that can only be described as divinely inspired. The meat is flaky, the accompanying broccoli perfectly steamed. Broccoli? Yes, friend, broccoli. Not the limp, overdone green thing served as an afterthought, but a novel sensation that brings glory to the much misaligned vegetable.
And the side of scalloped potatoes? It has to be experienced. Words do not do justice and adjectives fail.
Press onward. The British curry, evolved from the English tenure in India, gives lie to the traditional views of Her Majesty’s cuisine. It is robust and flavorful without the excessive bite of most curries, allowing for the savoring of the sublime spices within.
Save room for the desserts. Maki-san is a Michaelangelo with pastries. The cheesecake with blueberry compote will tempt you to wolf it down. It’s beautiful in the bowl, yes, but let it linger on your tongue, the tartness and the sweet playing melodies in your mouth.
The chocolate goodies, any of them, will disarm your judgement. Be cautious and don’t make silly promises while you devour their addictive richness.
And did anyone know that the English make wine? Indeed they do. Both white and red and even a confirmed beer drinker will have to admit there is something great about the bounty of these grapes.
The final revelation occurs when the tab comes due– none of the entrees is priced above 850 yen. The fabulous desserts are only 420 yen. But if you decide to add clotted cream to the Freshly Baked Rock Scone and Jam it will set you back another 100 yen.
Now you know, but don’t tell anyone. You won’t want to share this secret. To get to this little Shangri-la look for a small sign announcing ‘Izumi’ on the left about three kilometers past the Nago Pineapple Park. The next turn to the left after Izumi will have an even smaller sign saying ‘British Wine and Tea Shop.’ Take it and be amazed.
The restaurant is open from 1100 until 1900, usually closed on Fridays, but they will open on demand.
The phone is (098)047-7133. E-mail:
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