Pumpin' up the North ward in France Restaurant 'now and forever renal Bliss full-course dinner! Of the Board of

Yet as mokuren sat quietly、Define a dignified、Great building with symbol tree can be viewed from the garden, trees and forever presence、Here owner and reborn through collaboration and a new chef café & restaurant "Now and forever renal"Mr.。Last year 2013, December 3, at (Tuesday) as French restaurant reopened。Says chef will be here this time Onoe, Shigeaki、After finishing the training in Tajimi in Gifu Prefecture、I grandxiv Hamana Lake in Italian "luccicore" at the 務marete chef about ten years in the Italian and French came in、Fully utilizing the technology have been cultivated so far、Provided mainly subsistence by the fusion of Eastern and Western colonial France cuisine。The building was built a castle、A solemn atmosphere lit up the faces of the day also.

The fireplace has been installed、A warm fire on a cold day light will be。Store is wearing a tablecloth、Unlike the soft natural light of the day、Instantly with warm lighting and mellow space。On this day、"One good Osteopathic hospital" And "Potato Osteopathic hospital"The Jinshan Ken Chang, Director, teacher," pumpin' up the Kita-ku! "A Committee established by、You invite you to dine in the now and forever,、"EVOLVE CHINA Dragon Ron"The chef sho Nakanishi will feast of Onoe's full-course dinner with family!

"Anniversario Conegliano and Prosecco and superior DOCG" Italy spumante

At the Astoria farm located in the foothills of the approximately 150 m above sea level、Spumante grew kind manufactured by sylvoz.。Light wheat color was green with a delicate foam yellow。Fruity with clear、Varied aromas、Sweet in taste harmonious and rich!

Amuse "Polo onion stewed in the ryujin Pork cutlet with curry and Ginger Sauce turmeric root.

In the nature of wealth Act mountain (tonnmakuyama)、Ryujin pigs raised without any inhibitions and without stress、No fishy smell so soft, pork-highlights。And finished in a Pork cutlet taste muscled and lean to、And served with Ginger Sauce。Along with the scallion tender braised in Curry spice turmeric root.

Appetizer 1 "concealed Sea Urchin turnip drawing scallop mousse spring dance.

Appetizer gleaming Onoe chef staff。Drawing named streets、On white、Red、Yellow、White、In a vivid color is black and thinly sliced, marinated turnip and beets line。Along with the original source was dressed with a refreshing aroma of yuzu。On top of that、Very smooth and a juicier mousse had Sea Urchin flavor plus scallops that resemble the butterflies were fluttering flower garden。Also look and feel、Fluffy out and even fragrant scent、And playful even enjoy awesome new is an appetizer!

"Marcel dies Alsace 2011" France white

Alsace、Local Bergheim Pinot Blanc、Riesling、Gewurztraminer is 70%、Pinot Noir、Pinot Gris、Muscat、Silvaner is 30%、The blended wine。But the bitterness remains characteristic soft acidity and taste during a brilliant condensation of complex flavor、Cut off the dazzling aromatic、Draws a sweet incense。Dies in the most reasonable wines and while it、Excellent balance equal to the price of other Domaines delicacy、Is a day without wine!

Appetizer 2 "slowly pickled sardines and wild plants in early spring in plum flavored.

Previous、Onoue, devised new and undervalued.、This is the 1 dish of the whole body.。Put the sardines for three days and put out while slowly to pickled、Without the feeling of being 酢漬ke by sardine、Bring out the delicate balance just finish techniques。During the sardine、Large leaf、Three native potato、Accents and myoga、Feel the broad area of the Japanese.、Bouillon like jelly, beautifully finished, still includes the face of French。On the side、Is holiday Thunder is a kind of leaf mustard、Tara、Has been too considerate of me wishes sugar syrup to suppress bitterness (egumi) of the Greens who feel the spring of butterbur from the frying。Without exaggeration say Onoe's specialties、With its delicate taste is the best dish is the intensely memorable.

Soup "that you take 1 night soup.

Bouillabaisse is brought out the flavor and take pains think condensed soup。Coupled with the sweetness of richness to hot onion、Just add the baguette, extravagant aromas.

"Baguette" outside crispy while no longer was dust texture homemade French bread。

Fish "sea bream Meanwhile Philoctetes with clam and Hamana Lake from seaweed risotto with herb sauce.

The other day、Onoue's "scales of the sea bream is a I love crispy! "And for allegedly、Fish dishes are offered right there! (I) feel stood on scales "tilefish Meanwhile Philoctetes" and around naming there is Onoe's charming and cute。Inside and finished with、Scales are stunning in crunchy texture、Well with the risotto with clam extract and seaweed flavored with luxury good、In recently just had fish dishes is the taste of hell!

"Chateau foil Lalande de Pomerol 2008 ' France Bordeaux

70% Merlot 30% of AOC Lalande de Pomrol、Cabernet Franc in Bordeaux、With flavors of cherry and ripe red fruit taste of elegance。Red meat、Lamb meat、Duck confit、Duck、Prime Rib、Pheasant stuffed with grapes and the match has been。Good compatibility with the main meat of the day and Onoe's recommended 1 book!

Meat dishes "veal lamb saddle under roast cooked vegetable herb marinated Porto and Madeira wine sauce.

And please, smart, loves lamb、Roast Lamb with rave we married too! Begin with out her husband enters the field of lamb are pretty good at.、The texture on this rum、Heating、I was impressed by the lack of smell! That's quite natural、Mr. Onoe's lamb under the saddle meat is combined with various herbs in his own garden in advance.、After meticulously processing、It is a dish born at an exquisite timing to see the best heating and resting method.。Chrysanthemum potato with chopstick rest、The deliciousness of the root parsley、For the taste of each chewing of the elasticity and umami of lamb、The wine goes on.。Although there is a little habit、Make the most of that habit、It is very nice to have healthy lamb cooked in this way with high nutritional value and abundant minerals♪

"Fondant Chocolat and Glass Banille"

From a moist and smooth fabric、It is a fondant chocolate that can not stand chocolate that comes out melted。Served with vanilla ice cream♪

Domaine Mischro Burgundy Blanc 2009, Chardonnay, France

This section on the border with the Appellation of Meursault Village、Clay calcareous and the lower soil consists of gravel-only soil.、cultivated as well as the vilage and first-class appellations、When it comes to brewing and maturation,、It's done as well as vilage and first-class wine.。Fragrance、You can feel the fresh and beautiful minerals and acids。It is chardonnay that you can enjoy a good refreshingness to decorate the end of the meal with good acidity and dignified taste♪

"Coffee"

I was having a fun discussion with Mr. Onoe who finished the full course.。Mr. Masayoshi, who has two in-house stores in Kita Ward、"So that Kita-ku becomes even more exciting!" This meeting that was planned。Including a talk between Chef Onoe, who weaves skilled work, and Chef Nakanishi, a young chef who must open up the future、I think I was able to have a very meaningful time to study.。Mr. Reri who was reopened、I also recommended lunch time.、Please taste the gentle luxury time of dinner time this time、I was able to experience the wonderfulness of the night、I would like to recommend this too.。Course settings are、As follows。Ken Chang、Mr. Onoe had delicious food and wine! And Nakanishi-kun Family、Thank you for hours of fun!

By Chef hospitality
-Hors d'oeuvres、Soup、Fish or meat dishes、Dessert、Bread、Coffee 3800 yen (tax excluded)
-Hors d'oeuvres、Soup、Fish dishes、Meat dishes、Dessert、Bread、Coffee 5000 yen (tax excluded)
• Hors d'oeuvre dish 2、Soup、Fish dishes、Meat dishes、Dessert、Bread、Coffee 6500 yen (tax excluded)
Home featured colonial v wrench (each have combined to 5 plates each serving alcohol) soup、Dessert、Coffee 12000 yen (tax excluded)
* À la carte dishes also available、Booking of course depending on your budget or banquets。

Café & Restaurant now and forever renal
Hamamatsu-Shi Kita-ku, Cho 8501-2 TEL：053-428-7000
Hours of operation：10:00To 22：00Closed on Mondays：Thursday