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"Reminiscence" aromatic richness and lingering taste would be revisited only French

2018/08/07

Green heart of Nagoya "Shirakawa Park"From a very close、Higashi-Shirakawa Park Street comfort along the Sakae building luxury raw bread shop "Nogami"French restaurant located on the second floor"Reminiscence – Reminiscence"To!

Here is、The East see Quintessence Kante Suns"The Shuzo Kishida Shuzo KishidaChef、The West "Hajime Hajime "inHajime Yoneda (Hajime Yoneda)Under the chef、Young chef kuzuhara General papers were training in the prestigious East-West restaurant Masaki KuzuharaAnd (33 years old)、In the shops opened on the 30-year-old's birthday is 7/23/2015、An instant popularity、3Continue to evolve and now celebrating its anniversary、And many foodies have to groan quite French、We also recommend a good restaurant.

On this day、Past become the highest temperature exceeding 40 ° C of heat of Nagoya!
Extreme heat on the asphalt of the parking line about facial felt muggy、One side in the marble dining room Interior、Dubai smart cool handsome Sommelier Matsunaga Shin-Ichiro!、Cool down at once!

Without feeling the air window seat.、It is a posh lunch while taking a good positive start!

The course of reminiscence、Lunch、Dinner together and only one Corse "Chapter 1-afterglow-"、See chapter II ~ memory ~ "、See chapter III-relief-.、"Chapter 4-memories-" the provided the Assembly in the configuration!
7500 lunch (dishes and desserts in 8 plate before + after dinner drink)、ディナー 13,500円(料理とデザートで12皿前後+食後のドリンク)※別途消費税サービス料10%
Also、それぞれの料理に合わせたワインペアリングとして3種類のワインコースも用意!

[Lunch Menu]
第一章~余韻~
①「雲丹」× 器Kamachi-toho co;ltd カマチ陶舗 Arita porcelain company
最初の一品はフィンガーフードとなり新鮮な北海道は羽立水産の生雲丹の下にあおさ海苔を合わせて揚げた葛粉のチップを手に取り一口でいただきます!乾燥させ旨味を凝縮させたあおさ海苔やユリ根などをアクセントに添えられており磯の香りの余韻を噛む毎に楽しむ一品!

②「車海老」× 器:Kamachi
車海老はボイルされ美しい色合いを映し出し頭の部分は香ばしく素揚げし食感を楽しみます!旨味のある甲殻類の出汁や泡パプリカのピュレ下にはアクセントとなるアーモンドやクスクスという粒状のパスタを添えて食感に変化を加えます!暑い日が続き食欲が落ちてしまいがちな胃を優しく味わい深く押し寄せる旨味の波で出迎えてくれます!

③「トマト」× 器:Kamachi
真ん丸と手に収まる球体の器の中にはトマトのムースやジュレセミドライに泡のソースと様々な形に変化させたトマトを提供!最後に卓上でトマトの冷たいスープ注いでくださりオレガノや赤紫蘇食感のアクセントとしてクルトンなどの具材とスープ合わせていただきます!トマトの甘味と酸味のバランスが良くギュッと濃縮されたソースの塩梅も具材と一体化する絶妙なさじ加減です!

④「鮎」× 器Wing Yue release (Gaku Shakunaga)MARS
鮎は炭火で焼き上げた小鮎とその下に俵形にフリットにして間に肝のソースを詰めた鮎と2種の味わいを楽しめる一皿!
ふんわりとたっぷり削った黒トリュフやトリュフのソース鮎料理に良く使われる蓼(たで)の少し辛味のある葉を使ったグリーンのソースアクセントに花穂紫蘇やペッパークレスマイクロパクチーと言う小さな新芽のハーブを添えて
トリュフの香りに包まれた鮎の肝のほろ苦さが大人の味わいで複雑味を増しアクセントのマイクロハーブたちが爽やかな余韻を醸し出しています!

第二章~記憶~
⑤「鰻 サザエ」× 器釋永 岳 薄鉢THIN
炭火で香ばしく白焼きにした鰻!
鰻の側に同じ炭火で焼いたサザエや食感の良いインゲン豆ソースにもサザエの肝やマデラ酒手前に白醤油とソーテルヌを合わせて山葵も添えられているため好みの味わいを楽しみます!
前回も鰻の白焼きをいただきましたが火入れは確実に進化しておりサックリ音が耳にこだましカリッと香ばしい皮に対してふわふわの口溶けの良い身はその熱量の多さに驚きを隠せません!

⑥「仔羊」× 器:Kamachi
低温でゆっくり火入れをし香ばしくローストしたオーストラリア産の仔羊!
ソテーしたスイスチャードや緑竹を添え旨味を詰めた肉の出汁のソースや手前には黒にんにくと八丁味噌のペーストレーズンやレモンフロマージュブランにラセラーヌというモロッコのミックススパイスを合わせた爽やかな味わいのクリーム煮詰めたヴィネガーのソースなどを添えて
先ずは肉の出汁のみで仔羊の香りを噛み締め追って別添えのソースで味変しながら重ね合わせることで織り成す味覚の深みを満喫!
食べ進める毎に葛原シェフのコースならではの絶妙な味覚バランスに感服致します!

第三章~安堵~
⑦「パイナップル」× 器:Kamachi
丸くくり抜いたフレッシュなパイナップルやシャーベット、Ice cream、ローストしたものなど様々な形で楽しめるデザート!アクセントにヘーゼルナッツや赤紫蘇もあり爽やかで贅沢なかき氷のよう!

⑧「桃」× 器:Kamachi
桃に見立てたアーモンドのメレンゲの中にフレッシュな桃に加え、Peach ice cream and mousse wrapped "just peaches" of enjoy the world! The crispy texture of the cross made from hazelnuts and walnuts in it as somewhere feel the nostalgia! Oil source of peach and green bamboo、Rooibos Orange cream and almond jelly on top、Served with white chocolate powder as well as。From peach cracked eggshell、By Momo-taro come out of everything! And thrill a tantalizing dessert!

Chapter IV ~ memories ~
(9) see teacake"x generator:Gaku Syakunaga “DAIZARA””
Providing a teacake kuzuhara chef's own childhood memories I remember!
This time the、Bite-sized cranky ice bar with country meme!
Suitable for even conclude the reminiscence (recollection) name of Director!
Plus unique idea "per stick if I'd give is the best! "And ask (lol) I tried to

(10) "specialty coffee"
The coffee is、Coffee bean shop there in Nakagawa-Ku, Nagoya-Shi "Jimlan CoffeeGimlin coffee "in the Satoshi Nishikawa、Has been using made in Tanzania from monduli plantations carefully roasted beans、Just like the techniques provided JIMLAN COFFEE gimlin coffee、Handmade nel has been brewed carefully! Reminiscence concept suitable for finish and storage、Guests can enjoy tasting the beans of the coffee aromas ease and afterglow、It is a body to become familiar with the coffee!

The culinary reminiscences、 To provide a sense of speed are very important for heat is.、Full course meal assemble people happiness!
"Afterglow" especially from the "smell" felt very strongly、Taste carefully calculated preliminary changes and "Remembrance" from the "memories"、You can feel the enjoyment of food、There is the sense of satisfaction will enrich your mind!

Now、5 kitchen staff、Sommelier & that has been operating in three halls staff、This speed increase to kitchen staff is another one going!
Now open from 3 years、Sincerely look forward to reminiscence taxis always continues to advance to the future!

After enjoying kuzuhara chef empty hands after a meal and chat time、The sommelierMatsunaga Shin-Ichiro (Shinichiro Matsunaga)San、Takeshi Suzuki Go SuzukiAnd I also sprinkled the photograph! See you in the fall!

Reminiscence
Address:2-15-16 Sakae Naka-ku, Nagoya-Shi, Aichi Prefecture comfort Sakae 2F
Reservation TEL:052-228-8337
Contact TEL:052-228-8275
Hours of operation:Lunch 12:00~L.O. 13:00、Dinner 18:00~ L.O. 20:00
Complete reservation system
Closed on Mondays:Please see the calendar of official site
http://www.reminiscence0723.com/


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"Misato kitchen" came back from Australia! Smiling lunch with Angels! Theme park with birds and admiring of "Kakegawa Kacho-en" seasonal flowers
"Misato kitchen" came back from Australia! Smiling lunch with Angels!
Theme park with birds and admiring of "Kakegawa Kacho-en" seasonal flowers

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