Nagoya French "reconnaissance" stomach-friendly dishes à la carte dinner

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On the 1st floor of Vick Tower Nagoya Higashi Betsuin in Nagoya Higashi Betsuin (OI)
Two years ago2013On March 15th.The French Open "Reconnaissance reconnaissance"。
Agata motoharuThe owner/chef、Aiming at the Japanese taste of natural French、
Gentle on the stomach、Anyone can take advantage of a wide range of needs is telling。
There is a parking lot has been affiliated、
Boasts a paid parking nearby, so please use it!

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Reconnaissance reconnaissanceAnd the、
Dahlia flower in France, seeGratitude"Means and、
And our customers、Put gratitude in all things related to the store that is named.

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Shop、In subdued tones tones、Has been directing the moist and comfortable natural space。
Fit the rear sofa and table seating along the wall 12 seats、And the five-seat counter
Couples or groups、In addition to the、It is a place where even one person can relax。
ReconnaissanceNow、Of the yearSummer 8 monthsTo"Children can enter the shop, can do"It was very popular and made!
In the future, we will always allow children to enter lunch time such as holidays.、
A reward for mothers who are working hard to raise children、
Also、I would like you to use it to cherish the time with your family。
On the special dayAgataDevised by Chef child plate also and be prepared!
Thoughtful father have little lady chef's awesome!

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The menu is basic course、
62015 June,Than、The menu configuration has been slightly changed、Dinner is also allowed à la carte。
On this day、After finishing my work in Nagoya、To return to Hamamatsu by car、Refrain from alcohol and eat San Pellegrino。
So that you can enjoy only what you like lightly a la carte、I made ♪ a reservation here
6MoonThe menu structure from is as follows。

Dinner Menu
A 6000 Yen B ¥ 8000 C 10000 Yen D chef recommended course of 12000 yen (reservation one day in advance)
Menu Reconnaissance
Chef's recommended marriage course 18000 yen (reservation until 3 days ago)
Today's à la carte

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"Herbal tea"

At first、Minami Chita 'Anchovy» Ms. Herbal Tea。
Warm up、Healing hearts、Relaxes the whole body、More fun with feelings not is provided with。
This time the、A refreshing smell Spearmint and lemon verbena.

ReconnaissanceSome of the vessels used in、Writer'sM. TokudaBy Mr.。
Everything is handmade without the same thing as one、You can enjoy different tastes for each vessel。
A plate made of Tokoname soil is、It is characterized by the smooth feel of the surface and the unique texture is created by using it for a long time.。
Bringing out the beauty of your cuisine、Sometimes a vessel that makes you look like a work of art is also important ♪.

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Owner-Chef Motoharu Agata

AgataThe chef is from Oita Prefecture、
Tokyo restaurant "Hiroo Hiramatsuand Kihachi、Karuizawa's "Hermitage de Tamura"、
In France-montpello "Maison de la LozèreI have been practicing French for a long time.。
Gentle and、Although the chef always has a soft expression in the kitchen,、
Cooking from preparation、I did everything by myself, right down to the incorporation、
While working carefully and speedily、
In addition, we will follow up without missing consideration for each table.、He is ♪ a nice young man who can respond flexibly.

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"Hokkaido Kushiro Instant Smoked Raw Autumn Sword Fish and Grilled Aubergines of Kokubun Aubergines with Cooley of Shukure Tomato from Hamamatsu"

By smoking seasonal raw autumn sword fish for a short time、Finish to the state of Tataki by passing fire only on the surface、
Grilled aubergines and tomato puree with a strong sweet taste will be entangled。
Smell and taste of smoked autumn sword fish、And、The aroma of roasting accented by the flavor of sea urchins。
has become a pureeSucre tomatoesShizuokaJA and PIA Hama Matsuis a tomato made by cultivating seeds developed by Japan Del Monte。
"Sucre" means "sweet" in French、
It seems that the balance between sweetness and sourness is good and the sugar content is 10 degrees of sweetness on par with melons! (Amazing)
Hearing about tomatoes in Hamamatsu、It made ♪ me happy

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"Onion Focaccia.

The sweet taste of fragrant onions stands out、Fluffy and tasty focaccia ♪

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"Espuma reconnaissance crab farm.

This is the specialty of the shop、Vegetables served with cold crab miso in bagna cauda sauce。
Crab miso uses a tool (espuma) to make liquid into a mousse、
It is finished into a very fluffy melt-in-the-mouth smooth mousse、You can enjoy the creaminess that is easy to get tangled in vegetables。
Although it depends on the day、This time it is accented with grilled aubergine puree and onion fried chips。
Also in the selection of ingredients without compromiseAgataThe chef、I especially like vegetables.、This destination、I also have a strong feeling for vegetables.。
Vegetables、It uses the herbal farm "Holistic Farm" in Minami Chita, which was also introduced in Herbal Tea、
On a mineral-rich hill、
Crops that have stored the original energy of plants are grown、Umami condenses tightly。
When you chew fresh vegetables, the sweetness and aroma spread in your mouth、At the same time, you can enjoy the crispy texture!

Although bagna cauda always comes with courses over 4,000 yen、
As for the 4,000 yen course for lunch, not Espuma、
Is served, warm lit candles in aroma pot-like style.

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"Homemade buns.

Enjoy the sweet scent of the fragrant butter fluffy than I click for sweet bread、It also intertwines well with the sauce。
AgataChef's homemade bread was really good!.

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"Chiba Prefecture of snapper with stewed Hida Takayama from natural Mushroom Ragout.

Golden snapper has a crisp and fragrant skin eye、The flesh is fluffy and soft baked。
Roasted scallops are also included、It is served with clam broth made into a cappuccino from the top.。
Natural Mushrooms、Nameko、Taikobachi、Sakura Shimeji、Broom mushrooms、
It seems that many mushrooms in good condition have been harvested because it rained a lot and the temperature has dropped due to the influence of the typhoon.。
Although it can be depressing due to continuous rainy days or major disasters,、
What are the blessings of nature?、It reminds ♪ us that it is important for human beings.

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"Burdock root simmered in New Zealand beef veal Grill Kai noir sauce.

New Zealand veal is soft and healthy、And the taste of milky flavor and fine meat texture.。
The source is、Yamanashi with the smell of beef mandarin "Kai NoirA rich sauce stewed based on wine called。
Served with roasted Takane corn and aubergines、Carrots, etc.。
Even in Takane Village、Only corn grown in areas around 1,300 m altitude is called Takane corn。
Soil preparation by the difference in temperature between day and night due to high altitude and the ripened compost of Hida beef、
And the love of the farmer nurtures delicious Takane corn、The accuracy is ♪ 17 degrees and the sweetness is comparable to that of melons

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"Kai Noir was used on the source of the meat.

Kai Noir Black Queen x "Cabernet-sow”Ignon."、
Kai Blanc is a new variety by crossing "Koshu" × "Pinault Blanc"。
Together we aim for authentic wine exclusive varieties suitable for the Japan climate、It is a grape variety developed by the Yamanashi Prefecture Fruit Tree Experiment Station.。
Fruit taste with a sense of concentration、Light wine characterized by firm acidity ~ Red wine with medium body。
Kai Noir, a hybrid of "Black Queen" and "Cabernet Sauvignon",、
It is known that the fragrance of green peppers and beef peppers comes out characteristically、
Think about the overall balance with those scents、
Dare to increase the proportion of American oak barrels with their own unique aroma、
Complemented by balanced body is red.

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"Combination of Fig and Mont-Blanc.

Melting in the mouth smooth vanilla ice cream and sweet gentle Mont Blanc、
We will match it with seasonal fruitless fruits。
As a dessert of 〆、Not too heavy and not too light、It is a ♪ well-balanced dessert

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In the busy、Don't miss a proper farewellAgataBecome a Chef、
We took a photo together as a memento.。
AgataChef、Thank you!
Please come back also come in Hamamatsu.

Reconnaissance reconnaissance
Nagoya-Shi Naka-ku, Ohi-Cho 1-24 Vick Tower 1F Nagoya East another hospital,
TEL:052-339-5678
Hours of operation:11:30-14:00 18:00-21:30
Closed on Mondays:On Sunday and Monday
http://www.reconnaissance-nagoya.com/

Nagoya-Shi Naka-ku Oi 1-24

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