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Now and forever renal anniversary at a party to celebrate the heartfelt Onoe Sung, Chef hospitality

2014/12/06

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Yet as mokuren sat quietly、Define a dignified、Symbol tree can be viewed from the garden "LENRI Trees"The great buildings with presence、Here owner and reborn through collaboration and a new chef café & restaurant "Now and forever renal"Mr.。Last year2013December 3rd (Tue)To re-open as a French restaurant。Chef will be here this timeOnoue, ShigeakiMr. a、After finishing the training in Tajimi in Gifu Prefecture、"Grandxiv Lake' In Italian "Lucci Cole"Is it 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.

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The fireplace has been installed、A warm fire on a cold day light will be。Shop、Unlike the soft natural light of the day、Instantly with warm lighting and mellow space。 On this day、Now and forever.OnoeBeen reopened by the chef's hands after exactly one year2014On December 3rd.In the anniversary of your invitation to the party, have been joined by husband and wife!

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1階では通常の営業でお客様をお迎えされるとのことでパーティ会場は、2階のバーカウンターのある部屋と個室を使用。Hall chargeIshikawaさんが1階と2階を行ったり来たりのサーブでお忙しそうですが精一杯の笑顔で出迎えてくださいました♪

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The champagne 'Moët & Chandon MOET et Chandon"Cheers for you! In addition to "TAKASE Takase Bussan co., Ltd.」さんより仕入れられたオーガニックワインの白や赤を用意されていたり尾上さんの独断と偏見でセレクトされた(笑)美味しいワインがズラリと並びますセルフサービスでいただいて良いようで皆さんそれぞれにお好きなワインを手に取り祝杯を上げておりました♪

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尾上さんよりご招待いただき集まられた皆さんは総勢20名ほどで華やかで様々な業種の方々が集い会場はまるで異業種交流会と化しています♪

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個室のテーブル席も用意されており歓談を楽しみながら尾上さんが用意してくれたブッフェ形式のディナーをいただきます♪

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Morning picking Sakurajima radish

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Special pickles

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Served with raw ham fruit

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Salmon

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Sampler

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Ham and red mustard mizuna

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Ham

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Seafood tomato salad

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Salad of boiled hijiki

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Grilled white fish

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Mackerel Blowfish grill

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Salad of Matsuzaka beef

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"ayanohaYoga therapist of "Representative-Oshiro Aya's (left)
"農+NOTICE"Representative, Imazu Ryo (center)
"TAKASE Takase Bussan co., Ltd."Hamamatsu Sales Director, pine idaka's (photo right)

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尾上さんとお仕事を共にされたことのあるこちらの御2人は今でももちろん連理さんと尾上さんの大ファンです♪

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"tekuiji DESIGN the rage design"The representative, Akira Yuki Hoshino-San (photo left)
"K & # 8217s; s FACTORY cheese factory"The President Nakano Hiroshi in Mao's (Central)

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Photographers and Satomi Mitarai (photo left)
"Hamamatsu round map editing room ', editor in Chief of rie, 忠内 (Central)

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"農+NOTICE"Of the representativeAkira ImazuMr. a、埼玉県春日部市出身の方ですがこちら三方原町の赤土の土の良さや浜松の気候に魅了され埼玉より移り住み農業を始められたのだそうです!野菜を片手に語る今津さんからは農業に対する猛烈な熱意が伝わってきますね♪

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Onoue's use in now and forever"農+NOTICE"さんの野菜たちこの箱一杯に入った野菜は現在提供できる野菜たちでSweet until cabbage and small broccoli-A radish, small leaves with carrot and 1 new year's Eve leaves onions, green leaf lettuce radish Wasabi Greens and Red mustard greensなどが入り2000Yen shippingでご提供できるとのこと(天候や植え替えのタイミングで変動の可能性有)。At this time、野菜の説明を受けながらGreen leaf lettuceの触感を確かめさせてくれたのですが驚く程の弾力!味も濃く楽しめるそうですそんな今津さん渾身の想いで育つ野菜たちの畑は我が家からもほど近いため近々直に買付けに行かせていただこうと思います美味しい野菜は健康な食卓の第一歩!今津さん連絡しま~す♪

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1階のお客様を終えて尾上さんが2階の皆さんのもとへ素敵な仲間たちに囲まれてお祝いされる尾上さんとても嬉しそうです写真にこそ納められておりませんがこの他にもとても刺激的な方々とお会いすることができ楽しい一夜を過ごすことができました。Ms. Onoe、お招きいただきありがとうございました♪(感謝)

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Ms. Onoe、石川さんこれからも連理さんで益々のご活躍を!

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
http://wp.lenri.com/

8501 -2 Miyakoda-Cho Kita-ku, Hamamatsu City

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"Musée 四tsu池 ' in the ' gang true 四tsu池 ' at 上唐湊 chef full-course lunch Jcccnc direct coverage! I'd like to season Hamana Lake from Oyster miso hot pot
"Musée 四tsu池 ' in the ' gang true 四tsu池 ' at 上唐湊 chef full-course lunch
Jcccnc direct coverage! I'd like to season Hamana Lake from Oyster miso hot pot

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