Japan food | lade

2023/08/27 Post a Comment

Hamamatsu / Sanidai "Kappo Kuwahara" "Okase lunch kaiseki" that gives a glimpse of the craftsman's spirit with careful cooking and reliable taste

Hamamatsu goes to "Kappo Kuwahara" tucked away next to "THE NORTH FACE HAMAMATSU SAMAIDAI STORE" along Sanidai Green Street。 She moved to Hamamatsu、15 years ago。"You can enjoy authentic kaiseki at a reasonable price" is highly evaluated by friends and acquaintances.、While knowing the existence of this Japanese restaurant、It is also a complete reservation system.、I missed the timing of my visit.、I finally had the opportunity to visit this time.、My husband and I came to look forward to it.。 "Kappo Kuwa Hara"、21Opened a year ago、Currently, the owner, Akiyoshi Kuwahara, is operating alone.。As a result、Reservations are by appointment only.。Without regular holidays、Days without reservations are holidays.。Because same-day reservations are strict due to preparation、Advance reservation is recommended。 After passing through the courtesy,、It is a small structure with a counter、Seats are、Counter 6 seats、There are 14 seats with 4 table seats × 2 seats.。Reservations for this day are reserved by us。Here is、It will be a kaiseki course day and night、Lunch ¥1,500 (excluding tax)、At night, it starts at ¥3,000 (excluding tax) and both can be ordered in increments of ¥500.、This time, we are asking for "Omakase lunch kaiseki" for ¥3,000 (excluding tax) per person that contains pottery.。 The owner, Akiyoshi Kuwabara,、Born in Toyohashi in Showa 40, 58 years old。Holding a kitchen knife for the first time at a part-time job "Chanko Edozawa" in high school、After that、Training in Kansai、Hone your restaurant preparation skills、Opened his own business after staying at a hotel for three days。I was welcomed by my mother who came to my parents' house in Toyohashi.、You live with me here。I was a chef after my father died.、My brother took over the Japanese restaurant at my parents' house in Makinohara.、I thought about the things that my mother and I were doing.、I felt a sense of closeness。 Because interviews are rarely accepted.、Although not much information is disclosed、He said that he was able to come for 21 years only by word of mouth.。He has sudden hearing loss in his right ear.、The shopkeeper speaks quietly and calmly.。To make it easier to talk and serve meals、When I asked, "Shall I go to the counter?" he replied, "I、I'm so embarrassed..."。 It seems that there are madams who drink beer and Japan from noon.、He said, "We offer it at a lower price than other places."、Next time, we would like to have it too。To enjoy a drink during meals、We have a lineup of second-class sake that allows you to taste the individuality of rice in each region.。 Because each dish is freshly made、This time's omakase lunch kaiseki is、8The dish course takes about 2 hours。 While having a conversation with the owner, Mr. Kuwabara、You can enjoy your meal calmly and slowly。 Ahead of "Vinegar Miso Ae" Golden vinegar miso、Scallops on small shrimp、Raw Japanese cloth and cucumber、And serve with chopped mushrooms.。The vinegar miso with good salt plum that arouses food stands out。 Hachisun "4 kinds of small bowls" Smooth and smooth fresh yuba and okra。You can enjoy the rich sweetness of soybeans because you can enjoy raw yuba.。 Braised shellfish、With a taste with careful preparation、Soft, moist and soaked in taste。 Edamame cut the top and bottom of the pod、Don't let it get too salty、The salt is added well enough to enhance the sweetness of the edamame.。 Untan tofu with yamaoi is、smooth and rich taste。You can enjoy a glass of sake while picking this one dish Japan。 Small bowls served in eight suns that can be enjoyed with blue autumn leaves。The first precept and eighth sun have already grabbed my stomach (laughs) "Today's sashimi" I got up at 5 a.m. and ran to the central market in the city.、Commitment to purchasing the fresh fish of the day with your own eyes。The sashimi of this day is、Bonito、Sea bream、Three types of tuna。Horns stand、The cut shines、You can really enjoy the taste of the ingredients、A moment when craftsmanship shines。Served with mellowly aged whole soybean soy sauce and Motoyama Aoi。 Mr. Kuwabara, the owner,、While leaving the commitment to ingredients、Domestic salt and aged whole soy sauce、Hatcho miso、Even if you take one soup stock、It is important to use an appropriate amount of safe and secure products.、He also told me in detail about the things used in ordinary households, saying, "I recommend something like this."。The craftsmanship of the owner, which shows honesty,、I feel the remnants of my late father somewhere.。 Boiled "Steamed lotus root" without sugar or miso,、dashi、Salt、Boiled food with a good taste made with Japan sake。Steamed white fish and ground lotus root、Fluffy and firm lotus root steamed、With plump shrimp and umami-rich Tamba shimeji and three-leaf aroma。Deliciousness that comes back to life。 Strong side dish "Yuan grilled silver cod"、The specialty "dashi rolled egg" is provided for all courses of lunch kaiseki、"Kuwahara specialty" "dashi rolled egg"。Use one egg per person、Dashi rolls made with only dashi stock and light soy sauce。To finish at once over high heat、Inside the store the sound of egg liquid flowing "juju"。Steaming、Served hot、It sways on the bowl while it is carried.、It speaks of its softness.。Eating one bite、With a deliciousness that soaks in、Truly exquisite dashi rolls。And、The strong side dish on this day is "Yuan grilled silver cod"。The silver cod pickled in the hermitage is fragrant、The meat has a soft and melty taste.、With a refreshing vinegar scent。 Fried food "Tempura" Tempura on this day、Scabbard fish、Lotus root、Okra、Shiitake mushroom、Pumpkin。The crispy tempura with a light coat is served with coarse salt made from 100% domestic ingredients.。 Meal "Cha Soba" Using carefully crafted "Tea Soba" from "Ikejima Foods" using carefully selected Shizuoka matcha with a good taste and aroma。There is a stiffness through the smooth throat、You can enjoy the aromatic taste of matcha.。 Dipping soup "Nameko soup" The dipping soup "Nameko soup" served hot is、Plenty of licks and white onions、It has a moderate thickness.、It is often entangled with tea soba noodles.。Sometimes it is a dipping soup、This one is finished with a slightly firmer taste for the eyes.。 Sweet "Soy milk and soy milk powder agar black honey" Combines soy milk and flour containing plenty of soy isoflavones that are good for women's beauty and health、Sweeten with just a little honey、Agar is made loose with a small amount、Enjoy the fragrant and smooth texture of soybean flour、Served with homemade black nectar。It is so delicious sweet that you want to have a refill.。 The nostalgia of the good old pendulum clock、It makes you feel warmth and nostalgia with the scent of Showa.。"You can enjoy authentic kaiseki at a reasonable price"、Don't lie to this evaluation that I heard from around、Low price、With such careful cooking、The body rejoices、If you think that it provides the basic taste of Japanese cuisine、The sincere and conscientious spirit of craftsmanship is unbelievable.。Not to mention that it was ranked as our favorite store、I've already said, "When should I make the next reservation?"、I'm talking。 Kappo Kuwahara Address：3-51-1 Sameidai, Naka-ku, Hamamatsu-shi, Shizuoka TEL：053-445-5686(Reservation required) Business hours：Lunch 11:30-14:00、Dinner 17:00~(Negotiable) Closed：Irregular holidays (holidays if there is no reservation) Parking：We have two units in front of the store..

2022/01/03 Post a Comment

Happy New Year "New Year's Day in My Home" New Year's Day immersed in the comparison of Obushi cuisine and Ise shrimp sashimi and Kuheiji

I would like to express my heartfelt congratulations on the New Year! 2022 celebrates the New Year safely in Hamamatsu、It became a refreshing morning to look at the first sunrise over Lake Sanaru、On tv shows, you can see the first sunrise of the splendid Diamond Fuji as well as last year、おみくじも昨年同様に「大吉」を引き当てる幸先の良い年明けを迎えることができました！元旦の我が家の食卓では、Every year thankfully, my friend Ayako Shimizu and Nanako Kamofuji sisters' mother, Meiko, have carefully prepared a special dish.、Gobo dishes and sashimi and sake additions added there、For warm soup、While enjoying your husband's special nishi sushi、Immersed in the drinking comparison of the famous sake "Shujin Kuheiji Junmai Daiginjo"、祝杯致します！幸せを重ねるという意味から御節料理は、It is common to pack it in a heavy box.、我が家では今年も富山の大好きな陶芸家「釋永岳（Gaku Shakunaga）」の器に盛り、食後の「巖邑堂（Ganyoudo）」の上生菓子」は「Shimoo Design」の木の器に盛り込み、目でも楽しみながら新年を迎えたいと思います！朝起きて、Get dressed.、Standing in the kitchen and working。これが無ければ我が家の正月は始まりません！一皿ひとさら、Carefully cut and serve、Warm soup reheats after shooting。Hot and warm、Cold things are cold.、料理の基本を忘れてはなりません！今年の刺盛りは、We purchase fresh lobster、Find out how to handle it on "YouTube"、While watching easy-to-understand videos、Demolition of Lobster For The First Time。Prepare ice water、Making full use of kitchen scissors and kitchen knives、It's easier than you thought.、刺盛りの主役として綺麗に盛り付けることができました！伊勢海老が入ることで刺盛りの見栄えが一気に華やぎます！「御節料理」×「釋永岳（Gaku Shakunaga） áge Φ320」「伊勢海老と盛り合わせ」×「釋永岳（Gaku Shakunaga） gen 大皿 Φ420」鮪は大トロ、Prepare a medium toro、Sea bream and sweet shrimp、How much on the scallops?、Salmon、Honzuwai Crab、Torafugu's tetto look like a white peony、伊勢海老を主役に楽しむ豪華な刺盛りに致します！食用金箔「金の舞」を散らした伊勢海老は一気に正月仕様に早変わり！金箔は2gの金を畳一枚にまで延ばし、Because it is too soft in pure gold、It is made by mixing silver and copper.。This is about 20mm of gold leaf.、The component weight is "gold 94.44%、Silver 4.9%、copper 0.66%"、厚生労働省でも食品添加物として認められている食用金箔です！毎年頂戴する松井家特製の今年の御節料理は、Simmered rice、Chicken dumplings、Beef Yawata Roll、With seaweed、Simmered koya tofu、Shiitake mushroom、Rice field making with walnuts、Red and white quail egg、Smoked salmon roll with curly egg、Black Bean、Red and white kamaboko、Red and white eggbud (in a bowl of flower yuzu)、Nishiki-egg、While the wonderful goods of love plenty that took time and effort with bigai are gathered、As a supplement、Teriyaki of the salmon、Grilled shrimp、Datemaki、Number children、Salmon roe、Measures、Chinese Jellyfish、煮豚を追加します！盛り付けは毎年我流で見栄えを重視するので、Please forgive the rules of the serving。 The Japanese clause that can be done by fine manual work、The colorful color scheme is also beautiful、Each has its own meaning as a lucky charm! Kamaboko symbolizes the "sunrise"、Red is happiness and pleasure、White represents holiness.。Date scrolls are "Castella Kamaboko" that was introduced from Nagasaki to Edo in the Edo period、It is called Datemaki because it resembled the kimono of date people (fashionable people)。In addition、In the past, important documents and pictures were scrolled.、Osechi cuisine contains a lot of rolls.。Nishiki tamago with beautiful yolk and white color、The two colors are likened gold and silver and are pleased as New Year's dishes.。Shrimp、a long beard、Used as a symbol of long life in the hope that it will live longer until the waist bends、A number of children praying for child treasures and descendant prosperity、Making rice to wish for a rich harvest、"Mame" is originally、Black beans, which are also indispensable from word combinations such as "work hard" in terms that mean strong and healthy、Kombu is a necessity of Japanese cuisine with the word "rejoice"、There are still many more.、食材や料理に込められた願いを知ることで日本の御節料理の大切さが伺えます！「栗きんとん」×「釋永岳（Gaku Shakunaga） gen 薄鉢 Φ220」御節料理の中でも一、Because "Kurikinto" which I love to fight for two divides it in large quantities、In another prime! Likened to a treasure shining in golden color、A rich year of cooking chestnut kinton。Like a real treasure, there is plenty of gold leaf! Steamed sweet potato is strained and kneaded together with chestnuts、You can enjoy elegant sweetness! My husband is originally not good at sweet potatoes and chestnuts.、I don't eat much,、I'm having sake、ちびちびと摘むのが至福の時間です！「バラちらし寿司」×「釋永岳（Gaku Shakunaga）大工カット Φ200」バラちらしを円形で作り、Serves like a sushi cake、Toro In the Middle、Honzuwai Crab、Shrimp、Salmon、How much、Kamaage Shirasu、Cucumber、玉子焼きと豪華なバラちらし！「九十九里浜の蛤のすまし汁」×「釋永岳（Gaku Shakunaga） gen 薄鉢 Φ220」千葉県産九十九里浜の大きな蛤を使用。Take kelp dashi、Salt、Japanese sake、Sushi soup seasoned with light soy sauce、Served with three leaves and yuzu skin。蛤の優しい味わいとプリプリの身厚な弾力を楽しみます！「兵庫県産唐墨大根」×「釋永岳 (Gaku Shakunaga) mars 平皿 Φ250」日本三大珍味の一つとされるカラスミ。This time, using the karasumi of Bosei island in Ieshima-cho, Himeji City, Hyogo Prefecture, which makes high-quality delicacy crows from mullet mako (ovaries) from Harima Nada、Karasoku daikon radish with thinly cut daikon! Mullets that entered the Seto Inland Sea from the Pacific Ocean for spawning have little smell、We have a reputation for the fineness of the grains.、The glossy amber kara ink that has been slowly aged in the sea breeze is exquisite.、日本酒の当てに最適です！「中トロの握り」×「釋永岳（Gaku Shakunaga） gen 台皿 Φ200」握り寿司は、It is the turn of the master who has a lot of love and experience of a sushi chef! It is a simple recipe that makes vinegared rice when cooking rice with a rice cooker for short time, but it is finished in a glossy shari。Shari is said to be human skin,、I like to have it at a slightly higher temperature.、Because it is the size of about 15g consistently, satisfaction is firmly、You can enjoy the texture with good melt in your mouth! It was a fence of medium-toro tuna purchased for sashimi、A silky texture has moderate fat、味わい深い握りに舌鼓！「握り寿司と軍艦」×「釋永岳（Gaku Shakunaga） mars himawari Φ250」食べ切れなかった刺盛りから拝借し、Daitoro、Tuna、Salmon、For a handful of sweet shrimp、fugu sashimi、Tuna、To the warship of the scallop。刺身だと量的に進まなかった箸もシャリと一緒ならパクパクと食べれてしまうから不思議です！「醸し人九平次純米大吟醸」 ×「釋永岳（Gaku Shakunaga）呑みすぎる杯」今年の日本酒の飲み比べは、大好きな酒造の一つでもある愛知県「萬乗醸造」の「醸し人九平次」の純米大吟醸を3種用意しました！ ①「醸し人九平次純米大吟醸山田錦」上品で花のような香りが楽しめ、One with an excellent balance of sourness and sweetness。 (2) From "Jojin Kuheiji Junmai Daiginjo Le K rendez-vous" voyage (Voyage)、5% more polished、An elegant one with a clearer and light taste。(*Le K (Le Car) K is、The exp alone K、Kuheiji's K、Kurodasho's K。） ③「醸し人九平次純米大吟醸別誂」山田錦35%精米の純米大吟醸。The flagship product of the brewer Kuheiji。Mineral freshness、貴品溢れる透明感。ライチのような優しく爽やかな香りから、口中に広がる甘味と旨味、One that you can enjoy the aftertaste of beautiful acid that makes you refresh the aftertaste。 1647Started brewing sake in 2008.、The name "Kuheiji" has been succeeded from generation to generation、It will be the 15th generation in the current owner。"I want to shed a new light of the 21st century type on sake。"、"I want to make sake stand on a new stage。"、"Creating new value for sake、I want to be the product that pushes it up.。"And、From this thought、15The reform of the generation Kuheiji Kuhei began、Born "Kyuheiji"。France, the home of wine, welcomes the unveiling in Paris.、Reforming raw materials, which was the biggest problem、Started rice cultivation with rice fields in Kurodasho、2014From the year、Raised in Okayama Akaiwa and Omachi as well、In addition to the、Rice is grown in France、French rice sake born from that "Born in Camargue"、I will also make birth。Thinking about the ideal form of sake in the 21st century、As an embodiment aiming for "direct connection between rice field and brewery"、As a new brewery in kurodasho's own rice field、"Domaine Kurodashō" was created as a product composition that spotlighted rice fields more than ever、The name of "Kyuheiji" was widely known to the world.。 My dog Chocolat also wears a decoration of a celebratory crane and makes it a New Year's specification only in the mood。Eating the first honzuwai crab and eating cheeks while being happy、迎えた正月を存分に楽しんでおりました！「巖邑堂の上生菓子」×「Shimoo Design 浮様丸盆」...

2021/02/23 Post a Comment

Edomae sushi at a modern hide-at-home with 6 counter seats to commemorate the 9th anniversary of toyohashi sushi taketo wedding anniversary!

February 22 is the 9th anniversary of our marriage. The cherry blossoms have begun to bloom in Lake Sanaru near my home, so I feel the merry of spring. On this year’s anniversary, we visited “Sushi Takemoto”, a sushi restaurant with only 6 seats at the counter, next to “Mantaro Sushi”, which has been in business for 44 years in Toyohashi City, Aichi Prefecture! The space created by the artist is wonderful! We enjoyed wonderful sake, Japanese food, and sushi! On Monday, February 22, you can feel the cheerfulness of spring when tateyamaji cherry blossoms open in Lake Sanari near your home.。It will be the anniversary of our 9th wedding anniversary.。今年の記念日は愛知県豊橋市で創業44年を迎えた「万太郎寿司」の隣に新たにカウンター6席のみのこだわりの鮨店「鮨たけもと」からのご招待で伺うことに致しました！こちらは「京都祇園鮨割烹なか一」で修行された後、His son Daizo, who has been active as the right arm of Mantaro's general, Akihiro Takemoto, for many years、念願の独立を果たし昨年初めに開業の運びと相成りました！コロナ禍の状況でも1日1組のみの営業で安心して食事が出来るということで最近注目の鮨屋になります。 It seems that there are many requests for business trips now.、10万円からの予算でご自宅でお鮨を握っていただけるようです！現在は豊橋市内を中心に出張をされていますが浜松であれば出張させていただきますよと仰っていましたのでご興味ある方はお問い合わせください！出迎えてくれるのは、The font "TA-Square" designed by artist and designer Shintaro Shintaro Ajioka is used.、A sign of uniqueness! Because it is using the variant character of "Aoi"、さかなへんの点々が「大」になっております！創業当時より、While leaving the calm look of the good old days of "away" which was a banquet hall of a private room、和に洋のエッセンスを加えモダンにリノベーション！玄関戸を開けると、味岡伸太郎氏の書が存在感を露わにしています！こちらは「鮨」の漢字を分解して描き、Because it is finished so that it becomes a character of "Aoi" by combining six books of "black, white, red, blue, yellow, and green" consisting of the poetry collection "Straight line of smoke" of Katsue Kitazono who was a modernist poet from Mie Prefecture、定期的に差し替えられる書をそれぞれに楽しむことができます！職人の手で生み出された漆喰の塗り壁で明るく柔らかな印象を与える店内は、The lighting of the masterpiece that appeared as one of the essential items in Ajioka World is hung、The lighting made of Nepalese rokta paper crawling twigs、カウンターを温かく優しい光で彩っています！今回のリノベーションで、How to make use of the narrow locker space for staff connecting the separated was the point、Divide this small space with a counter、Cooking space and layout in the audience。By pulling out the ceiling and showing the beam, it is finished in a space with a sense of liberation。...

2018/07/12 Post a Comment

Two Taipei sho Ryu Gin Michelin guide stars earn, Japan hasn't bloomed in Taiwan!

"Shoun Ryugin Ryugin", taiwan's first restaurant of Japanese cuisine "Ryugin" in Roppongi, which continues to earn 3 stars in a row at "Michelin Guide Tokyo 2018", received 2 stars at "Michelin Guide Taipei 2018"! The location is、Was born in 9/2014 in the dazhi area of Zhongshan district, Taipei City fine dining and building "UG worker Federation of Temple" of the 5th floor、Each placemark、江振誠 Andre Chiang（アンドレ・チャン）シェフ率いる「RAW」が入るビルとなります！この日は、Taiwan friends Mr. and Mrs. marriage celebration.、Revisit the dinner here! A friend and his wife to arrive、ウェイティングスペースにてウェルカムドリンクの台湾茶を頂きながら待つことに致しましょう！オープン当初、Hieda, ryohei (Hieda Ryohei)The chef had put together courses in conjunction with ingredients from Japan、Now、Cherish the ties with the local producers、And Japan dishes to consist entirely of Taiwan ingredients all menus、Using carefully selected ingredients for rich Taiwan、Japan food、日台融合を感じられる至極のコースを提供しています！今回は、専属Sommelierが推奨する日本酒とワインのペアリングにて堪能！先ずは、台湾で造られている祥雲龍吟オリジナルのChampagneにて乾杯！ ①「浅利のスープ」メニューにはありませんが、Delicious clams arrived in、特別に追加されたスープ！台湾バジルの色鮮やかなオイル香が立ち込める浅利のスープは、一口で十分な程に海の恵みに感謝する一品で心が癒やされる思いです！ ②「鮪魚、Cilantro、Bean curd ' × ' sake：石鎚純米吟醸備前雄町無濾過中汲槽搾り」（力強く野性味溢れるクラシカルな味わい）ハンバーガーのように提供されたフィンガーフードの前菜は、カリカリに揚げた湯葉にツナタルタルと台湾産キャビアをたっぷりと忍ばせた絶品つまみ！コリアンダーフラワー（香菜の花）の個性的な香りが食欲を掻き立てます！個性に溢れ、Sparkling、To specialists in a variety of designs and Inoguchi、Could choose a favorite pattern individually、楽しみ方の1つです！ ③「海膽（雲丹）、皮蛋」澎湖（ポンフー）で穫れた濃厚な台湾雲丹に皮蛋豆腐を合わせた涼し気な一品！グリーンオニオンフラワーのほろ苦さが良いアクセントになっています！ ④「鰹魚、Squid、Ming shrimp (prawn) ' x ' sake：黒龍吟」（アップルテイストの辛口）虹色に輝く鮑の貝殻の上に盛られた刺盛りは、The straw smoked bonito、Strong prawn flavor、And sweet calamari、The sweet fragrance of fresh sea grapes、醤油とチリ酢の2種で楽しみます！ ⑤「鰻魚、Mountain President (Yam) "x" Japanese sake：14 take in junmai ginjo sake bizen Cho "(black pepper、Ginger、フラワーのような香りでフルーティー）台湾産鰻は、Finishing crisp crispy skin surface、身のふっくら感との食感の違いを山葵で楽しみます！ペアリングの域で「高木酒造」の「十四代」が楽しめるとは驚きです！ ⑥「牛舌、White radish (daikon)、Horse advice (spice) "x" Japanese sake：十四代角新中取り純米無濾過」上品で優しい味わいの牛テールスープを注いだ牛タンは、滑らかな舌触りと芳醇な香りと甘味を楽しめる逸品でしんみりと焚かれた大根が絶品！ ⑦「桃太郎蕃茄（トマト）」台南の豊かな土地で有機栽培の野菜をつくる「元気家農業協同」の林中智（Tomo Lin）さんの酸味と甘みのバランスの取れた究極の桃太郎トマトをキンキンに冷やし、フレッシュとソルベの組み合わ汗で台湾バジルと共に味わいます！ ⑧「鴨、洋蔥、Grass hemp (sesame) "x" red wine：DOM. Potinet Ampeau Volnay 1er Cru Les Santenots 1978」フランスヴォルネイ（Pinot Noir）ルッコラのベビーリーフを敷き詰めて、2And roast moist and dry weeks had Yi ran from duck、さっぱりとしたオニオンソースでいただきます！ ⑨「越光米（コシヒカリ）、Sea melon child (Asari)、Samsung vegetablesx o、Plethora of tubo (tomato).、"Bean curd and mushroom appetizer.、"Red radish、Chinese cabbage、Cucumber pickles.、「ほうじ茶」時間に合わせて炊き上げる炊き込みご飯は、Side by side to clean clams、Look like the paella! For tomatoes in、May seem like a Western-style、何杯でも食べれそうな胃に染み渡る優しく滋味深い味わい！ ⑩「地瓜（さつま芋）、Black grass hemp (black sesame) "x" single malt whisky：山崎 18年」パリパリに仕上げたさつま芋の皮と果肉を胡麻のアイスクリームと共に楽します！希少価値の高い酒齢18年以上のシェリー樽熟成原酒「山崎」は、じっくりと後熟したフルボディの飲み応えに感服！ ⑪「台湾産マンゴー」太陽のように煌々とオレンジ色に輝くマンゴーは、過去に頂いた歴代マンゴーの中でNo.1に輝く美味しさ！台湾スタイルで切り込みの入った皮を両手で捲り上げ、Kaburi付ite, eating and、Wasanbon fine flavor and lemon sour、生姜のスパイスが後味をスッキリと仕上げてくれます！最後に稗田シェフより、Dragon singing original peppery spice horse advice "horse advice hail" would like to gift、ミシュランガイドを抱えながらの記念撮影！ミシュラン獲得おめでとうございます！楽しい会は余韻を感じながら二次会のBarへ足を運び、長きに渡る台湾最終夜を楽しみました！祥雲龍吟住所：台北市中山區樂群三路301號5樓 TEL：02-8501-5808(Reservation required) Business hours：18:00-21:30(L.O) Closed：月曜・祝日 https://www.nihonryori-ryugin.com.tw/...

2018/05/12 Post a Comment

"Westin Ilan" Goshiki、Gomi、5 method、Tasteful Japan culinary senses kaiseki

By the time I returned from "棲蘭神木園區" to "Yilan Liwei 斯汀度假酒店 The Westin Yilan Resort", it was already dusk、Illuminated facade welcomes you! Japan restaurant on the second floor of the hotel day 2 Mai (Mai) cell at a mess dinner! This is、Japan food "Goshiki、Gomi、5 method、Five senses "in using the principles、Black、White、Yellow、Red、Using colors, such as green for each type of produce、"Raw、Cook、Bake、FRY、Double-boiled "of 5 different cooking methods、Both eye and mind fun Japan cuisine。 In addition、For the tasting were stationed at the hotel、Sake pairing is possible according to your tastes and cooking! Shop、台湾檜と無垢のチーク材をふんだんに和の趣きを贅沢に感じられる造りとなっています！日本料理を修業された廖峰毅（Winston Liao）料理長の手捌きが伺えるカウンター席をはじめ、Permeability of a space is engineered into the design、日本酒の飾り棚を仕切りに用いた個室も完備！この日のディナーは、"Storm of people management" kaiseki, tried to 1,980TWD+10% (Japan Yen：8060 JPY) and enjoy sushi "Shinshu Lok sashimi kaiseki" 1,780TWD+10% (Japan Yen：約7,240円）をオーダー！「先付け」山藥豆腐、Four seasons beans with sesame sauce、Orange 醋 angler fish liver、Shrimp 蓴菜醋、Domyoji silver fish fried、Amber egg、唐墨 sashimi and、7種がそれぞれに目にも美しい小鉢を用いた繊細且つ上品な前菜からスタート！「煮椀物」野草鮭魚粕汁宜蘭名物の三星葱が入る優しい甘味の粕汁で、And soft salmon's body and trickled、台湾の食材を用いながらも日本の郷土料理が楽しめます！「お造り」※雨水旬刺身四品季節毎に旬の魚の刺身を提供。Otoro tuna and red meat、Blue fish、Scallop and salmon served with vinegar Tachibana。「揚げ物」※信樂廣島牡蠣揚広島より取り寄せた大振りの牡蠣をサクサクのフライにし、Eggplant、Ingen Tempura sauce。「魚の焼き」※雨水鮑魚若芽焼低温調理でふっくらと柔らかく仕上げた鮑に木の芽を和えた色鮮やかな白味噌で清涼感たっぷりと爽やかに仕上げています！「焼き物」※信樂海老蕃茄鹽麹焼宜蘭の天使紅蝦と一緒に、Fresh tomato and eggplant、Zucchini and salt malt flavor and burned in a Dutch oven、素材の旨味を引き出した一品！「強肴」※雨水安格斯牛肉時雨煮アンガス牛を長時間低温調理することでしっとりと仕上げ、Bean sauce drizzle boiling。「強肴」※信樂握壽司七貫鮪、Salmon、Yellowtail、Horse manure with sea urchin、Hokkaido、Scallop、Shrimp、Egg sponge cake。 Shari、Glazed and sticky、甘味の楽しめる北海道産の”ななつぼし”を使用！程良い小振り感で、Undo properly in the mouth grip。「お食事」※雨水松葉蟹出汁炊飯北海道産の”ななつぼし”と”松葉蟹”の身と蟹味噌を用いた香り立つ贅沢な炊き込み御飯と自家製漬物！「止椀」鱚魚玉子豆腐キスを添えた優しい味わいの玉子豆腐。「甘味」有機薩摩芋布丁有機紫芋とさつま芋に新鮮な卵とミルクを合わせて仕上げた濃厚なプリン！「飲品」宇治豆乳堅果飲京都の宇治抹茶に有機豆乳と白玉粉、Well nuts、とろみのある濃厚な御抹茶にて終了！こちらでは、As well as multi-course dinners、A sumptuous lunch menu "Chowder gozen (2 minutes) 999 TWD +10% (Japan Yen：4060 JPY) also became a very popular menu、多くのゲストがここ宜蘭で日本料理を楽しまれているようです！日本料理舞（Mai）ご予約専用ダイヤル：+886 3 9232111 Extension number：3115 Hours of operation：Lunch 11:30-14:00、17:30-21:00 The Westin Yilan Resort Location：Yong said road three-268-go, Fellow mountain 鄉, yilan, Taiyuan TEL：+886 3 923 2111 http://www.westin-yilan.com/index.php?language=jp PHOTO ALBUMはこちらをクリック！ 2018/4/18台湾旅行／The Westin 宜蘭 Vol.2 https://photos.app.goo.gl/vEOFQkQHu5Af3qmA3 ...

2016/03/25 Post a Comment

Kaiseki cuisine "?. trees" Chrysanthemum Yukino Inoue from shopkeepers Kyo courses take advantage of local ingredients in cooking method!

浜松市を南北に走る遠鉄電車「赤電」の第一通り駅から西へ50mほど歩くと、京都・祇園の老舗料亭「菊乃井」から贈られた暖簾を掲げ、こじんまりと佇む「懐石いっ木」。 Have a head office in the center of Kyoto、東京は赤坂に支店を持つ京料理の老舗「菊乃井」で修行を積まれた一木敏哉さんが独立され、 2006年9月15日にオープンされた日本料理店です。 Capital cooking method、The painstakingly crafted seasonal and local ingredients and finished food、「利酒師」の資格を持つ店主が厳選された日本酒とのひとときを楽しめます♪ 店内は、Solid one piece 6 seat counter and digging, and 1 room of kotatsu style private room (4 Pax)、店主との距離が近いこじんまりとした造りとなっています♪ 店主・一木俊哉さん静岡の森町出身の一木俊哉さんは、 The Tsuji Gakuen cooking technology professional school graduates、京都・祇園の老舗料亭「菊乃井」にて修行を積まれ、 Desired independence in Shizuoka in the local、2006September, 15th.、ここ浜松市にて「懐石いっ木」を開店。昨年の2015年5月には「EXPO2015MILANO（ミラノ国際博覧会）」に静岡代表として参加され、 Said the cornerstone of Japanese "dashi" theme is responsible for demonstrations of the best soup of dried bonito、 Now registered on the UNESCO intangible cultural heritage、Has been attending convey the essence of the attention around the world, Japanese。 Also、「利酒師」の資格も持たれているため、 "Sake" can't miss the Japan food culture was hired as food in sake、 Using homare Fuji sake rice, Shizuoka Prefecture's own Prefecture sake 20 several kinds is divided into different types、Experience with several types of、静岡県が誇る地酒の魅力を存分にアピールされてきたそうです！一介の店主に留まることなく、Food and nutrition for eyes、 Has been aimed at the many activities related to food。 On this day、個室ですいどうや「北伸」の代表取締役の馬場広行（通称：馬場っち）と懇親会。「遠州灘産天然とらふぐ」を取り入れたおまかせコースをいただきます♪ 汲み出し「遠州のレモン湯」遠州で取れたレモンを用いた、Sweet Sour lemon water。 Drinking warm lemon water ago meals included more citric acid、 Eat sugar and fat's is working to turn them into energy、 And activation in irritating the gastrointestinal、食欲も湧いてきます♪ 「食前酒」店主がその日毎に厳選する食前酒で、気分良く口を潤します♪ 「ザ・プレミアム・モルツ」華やかな香りと深みのある上質なコクと旨味を味わいます♪ 先付け「遠州灘の天然赤いかの揚げしんじょう　十八穀米のフランス産冬トリュフの餡かけ」トリュフの香り立つ、Red or deep fried rock wearing a thick strong bean w、 Soggy is not soggy and soft finish、イカの風味が楽します♪ 煮物椀「遠州灘産甘鯛の西京蒸しすまし仕立て」遠州灘産甘鯛を西京味噌で寝かし、Steamed、Daikon radish、Rape blossoms、Yuzu。ほんのりと西京味噌の香りが感じられる甘鯛に菜の花で春の味わい♪ 八寸「3人前の盛り」本日のお寿司は、Crab which has seen around sushi、Daikon sushi salmon。 Enshū-one black chicken liver sauce with kumquat、Tanba black soybean、Mullet roe、Shrimp、Soup egg rolls、Romanesco。 Leek tasai、Pat burdock and Spanish mackerel and plum、煮凝ri、Such as salmon ROE。一品一品が酒の当てになります♪ 「利酒セット（純）」2,500円　店主がセレクトした3種類のお酒を一度に楽しめるお得なセットです。清水「英君」搾りたて純米酒。 The rice and 5 million stone and use the "center point"、60% milled.、Alcohol content is 16-17 degrees。 Dry fruity taste.。袋井「國香」無濾過の特別純米酒。 Yamada Nishiki and use 5 million stone、60% milled.、Alcohol degrees 17 to 18 degrees。 Umami in plump aroma and nose to palate、Aftertaste is out of。島田「若竹鬼乙女涙」特別純米酒。 Rice and use 100% homare Fuji, Shizuoka Prefecture、60% milled.、Alcohol content is 16 degrees.。 In a refreshingly crisp scent、Have plump and lightly balanced taste。季節限定の日本酒3種が並びます♪ お猪口はそれぞれに好きなものを3個選べます。お造り「御前崎産鰆　遠州灘産天然平目の昆布〆」御前崎産の鰆と遠州灘産の天然平目の昆布〆、Seaweed、Red-core radish。「遠州灘産天然とらふぐのてっさ　三河人参ドレッシング掛け」遠州灘で漁れる天然のとらふぐのてっさは、Fragrance、Flavor、Wear loose、Boasts a crunchy。 A green onion with Ponzu sauce sashi also is good、塩と胡麻油がお勧めです♪ 遠州灘産天然とらふぐを様々な調理法を用いてホームパーティで楽しんだ時の様子は下記URLをクリック！冬が最も旬となる「河豚」贅沢な白子入りで我が家で楽しむ「ふぐ鍋」パーティ！ http://lade.jp/diary/house-cooking/48885/ 焼き物「引佐鹿と遠州地場野菜の陶板焼き　苺ソース仕立て」引佐の鹿と地場野菜の芽キャベツ、Peanut pumpkin、大根を陶板焼きを甘味とコクのある苺ソースでいただきます。 Ceramic plates are hot so、鹿肉が硬くなり過ぎないように注意しましょう！強肴「引佐猪のぼたん鍋」引佐の猪をお揚げ、Burdock root、Carrot、Daikon radish、蒟蒻と一緒に味噌味のぼたん鍋でいただきます！「ひれ酒」鰭の出汁が日本酒に溶け出し、Fin natural Blowfish enjoy savory flavor liquor。 Fins and drink、In the early postwar period originally circulated only a thin shoddy cheap liquor、何とか旨い酒を飲もうとした人々によって生み出された知恵酒とされています♪ ご飯「遠州天然とらふぐの雑炊」「ふぐ」の〆といえばやはり雑炊でしょう。 The flavor of an elegant soup I can't believe my porridge、さらさらと軽くいただけてしまいます♪ 水菓子「三ヶ日蜜柑のアイス　金時人参のケーキ　静岡県産ネーブルオレンジ」「浜松産紅ほっぺ　レインボーレッドキウイ　林檎のワインジュレ掛け」「森町のお茶：山吹撫子」金時人参の鮮やかな色合で、Cake and asparagus、Guests can enjoy a gentle sweetness。店主の地元である森町が生んだ有機・黒麹発酵茶の健康茶である「山吹撫子」は、 Citric acid and catechin、In the rich natural ingredients help to health and beauty, such as dietary fiber contains lots of organic weight loss tea、癖が少なく優しい甘味と味わい深いコクが楽しめ美味しいです♪ お茶菓子「浮島」浮島（うきしま）は、Jam ingredients、Egg、Joshin powder、Wheat flour, steamed is a plus。 Moist and fluffy and finished the stickiness of the egg whites and flour。 Serve with green tea。 Even while sticking with us、また日本料理の愉しみ方の1つですね♪...

2016/01/05 Post a Comment

"Japanese cuisine Benichi" Kaiseki get in spacious private rooms along with the history of its founding in 1924 established Culinary Arts

Founder and 0/1924、一昨年の2014年に90周年を迎えられた浜松の肴街にある老舗「割烹弁いち」。 Their appearance not only food, tasteful、For each sum of the quiet room。 Arranging and great number of indicators、And、And gathers the shopkeepers attention at the bar、 At that time in the season, carefully crafted and、おもてなしの心で提供されています♪ 3代に渡り受け継がれ守り続けられている暖簾の現在の主は、鈴木純一さん。 And left the store from 0/1991、That started.、We shake the arms request from across the country hard to find ingredients and seasonal ingredients、 For a wealth of knowledge of sake suited for cooking and wine、Would be good to leave。 Advantage of the ingredients、Some even while sum based on Western elements、オリジナリティに富んだ端正な会席を楽しめます♪ エントランス気賀在住の陶芸家で版画家である林和一氏の大作がお出迎えしてくださいます。 When this building was built、Depicting as tanyu is adorned on the front door and just want to try and mounted renewed five years ago, when。 From the entrance the traditional incense with a breath、階段を上がり2階へとお進みください♪ こちらのお店は、1Name-10 to accommodate private room available only。 A full seat warmer for、Legroom is easier to、It is possible to spend hours slowly。 For the counter、1Become a private space for your pair of (reservation required)。 Sitting comfortably on Mario Bellini Chair、Would be wonderful dishes, where you can enjoy the best sake。 This time the、2～6名様に対応可能な「雅の間」を用意してくださいました。 On this day、「季節のお料理コース」12,960円をお願いしてあります。昼席／11時45分～13時30分（ラストオーダー） ●　幕の内弁当（デザートつき）　2,200円 ●　松花堂弁当（デザートつき）　3,500円夜席／17時30分～21時00分（ラストオーダー）お座敷　1名様から10名様まで ●　季節のお料理コース 8,640円 10,800円 12,960円　（前日までに要予約）（サービス料別途かかります） ●　90周年企画「旬の懐石」 ※好評につき継続提供されています 6,480円　（前日までのご予約を）（サービス料別途かかります）床の間には、And is fresh and seasonal flowers and plants、季節感を表します♪ 生ビール「GARGERY（ガージェリー）」750円「GARGERY（ガージェリー）」は、Domestic premium beer produced in food and beverage stores limited。 Stand out personality、On the other is not an attractive beer、 The various flavors vary depending on temperature、Tasteful、Rich and full of、 Guests can enjoy a drink brought about by an exquisite balance of sweet and bitter tastes, ease of use。 More than anything、グラスの施しに驚かされます！硝子の土台が卓上に置かれ、That is a rare thing not stable glass plugs、美しいですね！酔っ払って差し間違えて倒さないように注意が必要です（笑）「前菜」蓮華の中は、Natural mushroom grown in the high mountains up and grated radish and。 Fine until of is of the largest homemade botargo、Thank you thick slices、Delicacies can be enjoyed with plenty of luxury。 The liver of monkfish liver as well as prized filefish、Sweet. Its rich flavor。 Mikawa shrimp is so cute、Offers in one bite in its smallish size。 The Hokkaido from sea urchin Tempura、Perilla, Walnut、And pull the concentrated sweetness with a burning、とろけてしまいます♪ 椀物「銀杏のすり流し」椀物は銀杏のすり流しを楽しみます。 Lotus root cakes under the soup, like the rice cake fried Lotus root sat 摩ri、 Omaezaki from Camas 酒塩 baked off smell in the wine, and baked in salt、 Ginkgo biloba of whipped cream in the sink to fit、酒塩 Bake has been lightly seasoned eyes、 Colorful alms with snow peas、Cabos with a refreshing scent that one served out。胃袋にすっと馴染むのような温かみを感じる贅沢な一品です♪ こちらのお椀は、リニューアルされる前の「弁いち」を解体した際に出てきたという「輪島塗」。鈴木さんのお祖父様が購入されたお椀で年代物となります。「輪島塗」なので塗り直しや磨き直しを施すことで、You can use a long period of time、 Originally just an expensive Bowl、It would take a reasonable priced repair costs。 Around the spring of last year's Bowl here、「輪島漆器製造本舗尚古堂」の漆職人に修繕に出され、 Fresher at that time、Your products just came back in the fall。尚古堂の器は吉兆、As used in the famous Tsukiji Tamura, Japan restaurant is a famous shop。 Because it was so vivid picture、I was drawn to the new design?、こちらは昭和30年代から受け継がれている伝統的な柄なのだそうです！椀を開けて見ると、あまりに素敵な「輪島塗」に思わず、Chopsticks in hand I spot photo stop。鈴木さんは、Often、Seems to be regulars who asked for something like this。「こういう工芸品を理解できるお客様ってどれくらいいるの？」と。 In fact、To ordinary life and、「輪島塗」に触れる機会はそうそうになく、Will be a valuable、 Impossible not to see and touch with values is not quite easy。「良い器ですねぇ」と思ってくださるだけで十分。 Also to talk with customer service in one month in many times that is not。「あの店の器はそれなりだね」と、Is just me feeling in the heart、鈴木さんは仰います。「割烹弁いち」では、手頃な価格帯のランチで使っているお弁当箱も「輪島塗」を採用されています。 Bear in mind that injuries aside、With their tradition of Japan、親から子へ子から孫へと継承されていくことが素晴らしいことだと思います♪ 「割烹弁いち」では、Japanese sake and shochu、Wine is also good because、店主の鈴木純一さんにお任せし、お造りに合わせて焼酎をお勧めしていただきました♪ 「池の露昔懐かし芋焼酎 & ときまさり」天草酒造から昨年秋に300本限定で販売された「昔懐かし芋焼酎」、「ときまさり」の四合瓶。「昔懐かし芋焼酎」は、昔ながらの蒸留機「ちんたら」を使用し、Slowly gently distilled。 Also filter the order to leave the flavor without hardly、The finished taste of soju、 Raw materials using the purple island、Pulls in white malt taste of sweet potato。さつまいもの品種である「ときまさり」は、高でんぷん・多収の「九州111号」と「コナホマレ」を両親とする交配から選抜して育成した品種です。 Along with opening a、Savory aromas of sweet potato。 Spread sweet potatoes a light mouth with taste and、 As one who draws a good acid。 Sweet potato shochu at lock and、Light beam emerges glass、Water Tin Cup as the best Chaser、...

2016/01/04 Post a Comment

"seasonal cooking Ouchi" Luxury pot you do not taste only to come not available winter and exhaustive is "Tara fish pot"!

From Hamamatsu station、アクトシティから歩いて数分のところに位置するFOOD昴ビルの2Fにある「旬の料理大内」は、 Owner credo is "cooking fresh ingredients of the season"。店主の大内哲男さんは、In that provided the real food inedible decorations without sticking Buri、 Summer hamo horsetail cuisine、Natural eel、Natural darkness in autumn、冬は天然ふぐとその時期の天然ものを使った料理を得意としている日本料理店です♪ 店内では、カウンター越しに伺える店主の大内さんの包丁捌きや、 Beautiful aerial work platforms、You can get a glimpse up。常連客に愛される「旬の料理大内」。 Also meet familiar conversation、またこういったお店の楽しみ方かもしれません♪ 生ビール「ザ・プレミアム・モルツマスターズドリーム」650円先ずは、Draft beer at night of cheers。「ザ・プレミアム・モルツマスターズドリーム」は、Born from the commitment of home brewed beer、 In addition to the importance of ingredients、素材の魅力を引き出す当社独自の技術・製法により「深いコク」、"A soft bitterness.、"Faint sweetness.、「心地よい香り」が折り重なった濃密な味わいが特長のビールです♪ 「刺身の盛り合わせ（4人前）」旬の鮮魚を大内さんの目利きで仕入れられており、 Give the number of minutes in the Omakase and ordering、He served in the beautiful sashimi。 Pickled mackerel with vinegar、Red size、Toro、Tuna、Sea Urchin、Mantis shrimp、Sweet shrimp、赤貝と豪華な刺盛りです♪ 「広島産牡蠣」広島の牡蠣は、「海のミルク」という表現が一番似合うほどに、濃厚で豊かな味わいが広がります♪ 「寒鰤味噌焼き」寒鰤の切り身に風味豊かな金沢名産の加賀みそに漬け込んだもの。 Fillet of、そのまま味噌を取らずに焼いていただきましょう！日本海の荒波に育まれた寒鰤は格別な味わいで、Salt in the miso as a yaki-Niku、上品な香りが楽しめます♪ 「柳カレイの一夜干し」白く美しい柳カレイ。 Willow halibut have delicate and elegant flavor、「カレイの女王」と呼ばれています。柳カレイの一夜干しは「生干し」といい、As the body's moisture came out moist and finished。 Veranda with elegant flavor packed enjoy crisp texture、繊細で上品な味が堪能できる一夜干しは絶品です♪ 「芋焼酎水割り」鹿児島県加世田の吹上焼酎さんが造るこだわりの芋焼酎「風憚」を水割りでいただきます。 Very low production、It uses a rare variety of sweet potato called "chestnut golden"、 In the depths of the aroma.、Is sublime, mellow sweetness.、とろりとした上質な飲み口を楽しめます♪ 「たら鍋」真鱈と白子を贅沢に使った「たら鍋」は、 Available only during the winter cod fillets and Roe、Luxury boiled with plenty of rich liver and。 Winter cod (blow-also known as madara) of Shun、The coldest January-February and has been。 Milt in male、Female becomes a topping、 Sauteed fillet of melting texture is exquisite in season、ALA the fish broth miso soup、No 捨tedokoro、 Enjoy this exhaustive cod、様々なお料理で活躍！旬が短い鱈だからこその味わいを楽しめます♪ 真鱈の切身白子春菊、芹菜、Green onion、焼き豆腐最初の鍋奉行は、やはり店主の大内さんにおまかせし、お手本を見せていただきましょう♪ 「鶏牛蒡の煮物」鶏肉の良い出汁がしみ出て、Complement the flavor of the burdock root simmered、Chicken-burdock。 Healthy and offer plenty of dietary fiber、ほっこりとするごはんのお供です♪ 「土鍋炊きご飯」見事なまでに綺麗な銀シャリ。 Cooked fresh scent arouses the appetite so quickly。 Is glazed.、Plump rice is standing, complete with beautiful grain。 Of the amount of water contained in grain of rice's good、Indescribable scent and sweetness。 Beneath the earthen pot、Have you burned a、This is also roasted the flavor.、 Is the moment seems really good born in Japanese。「旬の料理大内」では、And you need to book in advance、タイミングを見計らって「土鍋炊きご飯」を提供してくれます♪ 「小豆ぜんざい、抹茶アイス」「旬の料理大内」では、Most will be homemade。 Green tea ice cream is smooth and fine texture、 In a classy sweet azuki beans boiled up、風味高い大人の甘味です♪ 「煎茶」旬の素材と作りたての料理を信条とする「旬の料理大内」。 Should Japan dishes that taste at home cannot be、 Somewhere warm feeling.、How many times would want to visit, such as、I think food serving。大内さん、ご馳走様でした！また伺います♪ 旬の料理大内住所：Hamamatsu-Shi Naka-ku itaya-machi 672 FOOD Subaru Bldg. 2F TEL：053-452-8600 Hours of operation：17:30To 22:00 Closed on Mondays：Sunday...

2015/12/31 Post a Comment

Toyama potter "Gaku Shakunaga Ceramics Exhibition in Hamamatsu" Events that connects the Toyama Prefecture Hamamatsu artists

静岡県浜松市鹿谷に佇む一級建築士である長谷守保さんが創り出す木のぬくもり溢れる空間に、 Celebrity chefs in the world is paying attention.、昨年「The Wonder 500」にも選ばれた富山の陶芸家・釋永岳さんの器を展示する「釋永岳陶芸展 in 浜松」を2015/11/28（Sat）、29（Sun）の2日間に渡り開催致しました♪ 「The Wonder 500」とは、 In the Ministry of economy, trade and industry announced、For the promotion of community revitalization by Phonies、 See The Wonder 500 ™（ザ・ワンダー・ファイブハンドレッド）｣をスタート！ “世界にまだ知られていない、日本が誇るべき優れた地方産品”として、Announcing selected 500 merchandise。長谷守保建築計画 http://www.hase-a.com/ イベント会場は、「長谷守保建築計画」の会社設立15周年、並びに新事務所兼自宅を新築されて丸5年という節目を記念して、長谷守保さんの新事務所兼自宅を開放していただき、 On the firm side、50点近い釋永岳の作品を展示し、無料開放で展示販売させていただきました♪ 事務所入口には、釋永岳のオブジェと器を展示。 College is attracted to the charm of the sculpture, carving up the learning、彫刻家を目指されていた釋永岳さんは、 He made the instrument still、And was uchideshi for production of a solid object、 Now、一流ホテルにも展示されています♪ 長谷守保さんの自宅リビング＆ダイニングには、20Prepare the seat、釋永岳の器の展示並びに、「釋永岳×割烹弁いち×満寿泉」の食事会を昼・夜の二部制に分けて催します。 A space filled with warmth the natural wood desig、 Bathed in warm natural light to moderate、心地良い空間を生み出しています♪ 2014年に創業90周年を迎えられた日本料理の名店「割烹弁いち」の3代目店主である鈴木純一さんは、 Have to be started and have treated many、釋永岳の器のようにシンプルで柄の無い器を用いられるのは初めてのご経験とのこと。わたし達も釋永岳さんの器と出逢ったのは、富山の「リバーリトリート雅樂倶」内のフレンチレストラン「L’évo レヴォ」が初であり、 With dishes of Japanese style、Will be attempted first。 However,、富山の銘酒である「満寿泉」とコラボレーションさせていただくならば、 And beams.、浜松では「割烹弁いち」の鈴木純一さんを措いてほかありません。 Everyone joined in the day of、Start a bit more us visitors as soon as possible、それぞれに器を楽しんでいただけたようです♪ 実際に手に持たれ、With lightness and delicacy、And overwhelmed by the presence of having amazed everyone。「写真で観るより格段に良いですね！」と口を揃えて皆さん仰ってくださいました♪（嬉）昼の部は、Capacity 20 persons attended with greater than、大盛況となりました！（感謝感激）主催者の長谷守保さんより開催の挨拶をいただき、富山よりお招きした陶芸家・釋永岳さんとディスカッション！長谷さんは以前から、The collaboration between his architecture and pottery was being looked、 Instrument quite nicely and is missing... and had uttered。 In there、わたし達lade-ラデ-は昨年2015年に知り合った釋永岳の作品を紹介させていただいたことをキッカケに、「この器とならば、是非！」と申し出ていただけ、今回のイベント開催の流れへと発展致しました！「釋永岳×割烹弁いち×満寿泉」の食事会を開催するにあたって、通常は夜営業のみの「割烹弁いち」の3代目店主である鈴木純一さんが、 Thanks to the staff to the catering service accepted、素晴らしい会となりました♪ 割烹弁いち「自家製漬物」 × 釋永岳「黒釉プレート大皿」割烹弁いち「出汁巻き玉子」 × 釋永岳「年輪大皿」割烹弁いち「自家製からすみ」 × 釋永岳「黒釉台皿」「割烹弁いち」では、岩瀬の「桝田酒造店」による「満寿泉」のお取り扱いもされており、 This season the most tanks in NAMA genshu bottling and、数量限定の新酒となる「満寿泉生原酒一号しぼり」は、 Every year、「桝田酒造店」より「割烹弁いち」へ贈られる大変貴重な原酒です。今回のイベントを記念して鈴木純一さんより「記念となる原酒ですので、是非皆さんで味わってみてください」と、Providing hope、昼の部の乾杯は「満寿泉生原酒一号しぼり」でさせていただきました！（感謝）厚みのある華やかさとフルーティーな香り、And mellow taste with ripe flavor reminiscent of fruit、バランスの良い魅力的な1本に仕上がっています♪ 今回、「釋永岳×割烹弁いち×満寿泉」の食事会に用意させていただいた日本酒は、進呈していただいた「満寿泉生原酒一号しぼり」を除き、All Toyama directly went to buy。 ①「満寿泉原酒」、②「満寿泉純米吟醸ひやおろし」、③「満寿泉純米」、④「満寿泉貴醸酒」の順にお出しします。「桝田酒造店」では、Buy two limited。期間限定の「満寿泉純米吟醸ひやおろし」四合瓶1本1,944円火入れをしてひと夏を越え、In relaxed well balanced taste even better glue、Enjoy a beautiful finish with sweet scent。 Here is、「割烹弁いち」の「出汁巻き玉子」に合わせてお召し上がりいただきます。満寿泉が初めて造った貴醸酒の「満寿泉貴醸酒」500ml 1本2,376円通常のお酒は米・米麹・水で仕込みますが、Kijo-Shu sake brewed by sake instead of water is。...

2015/12/22 Post a Comment

Akasaka "KIEN" Limited set meal provided by the Japanese restaurant　of peace that swallow the rest of the wings as return to the nest

Through the business district of Akasaka、溜池山王の路地にひっそりと佇むミシュラン1つ星を誇る本格日本料理店「帰燕 KIEN」。 You forget the hustle and bustle of the big city atmosphere outside Garden welcomes you。 Approach to pavement was laid on the gravel and、Awaiting entrance on bamboo cotton curtain。 Place、In just a few minutes walk from tameike-Sanno Station Exit 12、Adjacent to the parking lot of twin towers building。一流の日本料理店が提供するランチ限定20食の「和定食」1,600円は、 Unable to book、並んだもの勝ちで売切御免の人気メニューです♪ 店名「帰燕 KIEN」とは、「この店に立ち寄ることで、燕が巣に帰るように羽を休める安らぎの場であってほしい」と、 The hope has been named。 Opening time 11:30The open fit、11:15And also to arrive a little ahead of time、 And columns of people already gathered in front of the shop、そこからオープンまでの15分の間に瞬く間に限定20食の「和定食」は完売となるほどの行列となります。 If、早め早めの来店をお勧めします♪ 席数は、Counter 7 seats、Table 4 seats、Room table seats 6、Room table seats 4 total 21 seats and became、 During the day、Will Diners。 11:30スタートで食事をされる方は、12:15までに退店というスタイルで、 45分間のランチタイムとなり、 12:15From the second rotation and、Will be ready to welcome the next customer。 This time the、1Rotate eye in the shop because it has、20食限定の「和定食」に有り付くことができました。 On this day、13:00より「ARK Hillsアークヒルズ」にてアポイントメントがあったために、それに合わせて近隣でランチです♪ 20食限定の「和定食」1,600円（茶碗蒸し、Tuna with Sesame soy sauce、Autumn mackerel Wakasa yaki、Autumn chicken Eggplant sleet-an unfinished、Rookie Koshi Hikari、Miso soup、香の物）「若鶏秋茄子みぞれ庵かけ」ジューシィーに揚げられた大振りの若鶏のから揚げ2個に、The fried eggplant and Leo along with Tang、 The sleet Hermitage is very rich and sweet finish。 Intertwine-an in the cabbage、箸休めに嬉しい施しです♪ 「秋鯖若狭焼」秋鯖の皮に若狭地をかけながら焼き上げた若狭焼は、Plump roasted、 Seasoning with salt is a good salt is white rice。 Served with grated daikon radish and lemon、お好みでいただきます♪ 「鮪胡麻醤油かけ」胡麻醤油でいただくには勿体無いほどの鮪ですが、Sauce is rich、Advance dinner also tastes。添えられた山葵の辛味との合わせも美味しいです♪ 「茶碗蒸し」具だくさんの茶碗蒸しを庵かけでいただきます。 Steamed egg custard base and broth is seasoned with a bit of sweet。 But with sleet Iori and Iori continued、寒い時期にはほっこり身体が温まる一品です♪ 「新米こしひかり、Miso soup、香の物」炊き立ての新米こしひかりは、Grain and to firmly、But it is good、 Product with lower Bowl was worried about。 If、And you can serve with.。 Is felt in General, including seasoned side dishes、Miso soup is good taste of surprisingly、 Prime office worker who'd like a nice salt。 However, it also、One Michelin star while in the、So feel free to Jacuzzi、 Although limited quantities、1,600円という価格帯のランチで、バランス良い「和定食」がいただけるのは嬉しいことですね♪ 帰燕 KIEN 住所：東京都港区赤坂2-18-8 TEL：03-3505-0728 Hours of operation：March-sat 11:30-14:00（ L.O.13:30-、18:00-23:00（ L.O.21:00) Closed：Sunday http://www.akasaka-kien.com/...

2015/12/10 Post a Comment

Japan food nature of Atami Atami Fufu Japanese modern restaurant dream sound

「日本料理レストラン夢音（ゆめおと）」「熱海ふふ」では、You can choose from two Japan dishes or grilled course dinner。 No dress code in the restaurant、Is possible after check-in to use with a yukata kimono、 It is available in some rooms enjoy dinner in your room。（要事前予約）鉄板焼きは、Only 5 tables for、That book always fight to get more popular。 This time we are、千利休の「侘び・寂び」をテーマに、総料理長自らが厳選した食材を使った夕食を提供される日本料理レストラン「夢音（ゆめおと）」での日本料理を堪能したいと思います。日本料理「夢音（ゆめおと）」夕食：18:00～L.O22:00 Breakfast：8:00～L.O11:00 Atami's food menu、Izu、While the ingredients of everywhere、And you can enjoy a seasonal menu、料理長こだわりの「特選の逸品」を加えたコースです。 Japan food、In the style of the original Kettle cooked rice per table.、 Is to finish in front of staff, such as stews and grilled dish during the production.、 And offers with the five senses。お誕生日や結婚記念日などのご利用に最適です♪ カウンター席コンテンポラリーな和モダンのデザイン。 Private and inside seating、 Counter seating 6 style 1、Table cell 3、Becomes a luxurious private room 3。テーブル半個室テーブル席なので女性が靴を脱ぐストレスもなく、 Also semi private rooms for guests from abroad, you can use the table type。 Open the sliding doors、The appearance of the courtyard。 Atami Fufu chef：川畑文徳 Fuminori Kawabata 四季折々の旬の食材を中心に、Its smell and taste of the material、 The soup stock、To maximize flavor and taste, focusing on local high-quality bonito。 Instead of flashy presentation、Memorable dishes to belief in pleasant blot、Smell pleasant spots、 Can be expressed in taste and spirit you should try is that it is。掘り炬燵式の和室プライベート感に包まれた個室で畳を用いた和室となり、 This time、Our dinner room。足が下ろせて楽なスタイルで食事が楽しめる掘り炬燵式というのも嬉しいです♪ 11月9日は、Sometimes my 42-year-old birthday、旅館より嬉しいお祝いをしていただきました！わたし達のテーブルを担当してくださるスタッフの鈴木さんから、何とも愛らしいフラワーアレンジメントを頂戴しました！（嬉）ピンクローズの香りに包まれて、Even cheeks slightly red dyed very will。鈴木さんは、Been assigned here, exactly five years and would like、 Former manager of here's a、現在は富山の「リバーリトリート雅樂倶」の総支配人を務められる松宮大輔さんとも、At that time、Both works made so。松宮さん、鈴木さんはとてもお元気そうにされていましたよ♪ さらに嬉しいことに、お祝いの乾杯にはシャンパーニュを用意してくださり、旦那様と2人の記念撮影までもしていただきました♪（感謝感激）「LOUIS ROEDERER BRUT PREMIER ルイ・ロデレール・ブリュット・プルミエ」フランスシャンパーニュ 200年以上の歴史を持つ老舗ながら家族経営を貫き、 Spared no effort in quality for exactly what should be called a "handicraft works of art"、精巧なシャンパーニュを造り続けている稀有なメゾンの「LOUIS ROEDERER ルイ・ロデレール」。 The freshness and maturity、Combining elegance with strength、 Is the main attraction was appeasing the element relative to the fine balance of。 The rich taste、シャンパーニュの醍醐味であり食中酒としても楽しめる魅力があります♪ 旬の食材を用いて、月毎に立て替える川畑料理長渾身のおしながき。「前菜」わたし達は、今回も日本から富山の友人で陶芸作家である「釋永岳 Gaku Shakunaga」くんの器を持参していたため、こちらの川畑料理長にも「器と旅するシリーズ」と題して、彼の作品である「黒釉シリーズシャーレ」と「年輪シリーズ」を紹介し、「夢音（ゆめおと）」との料理ともコラボレーションしていただきました！（感謝感激！）年輪皿に合うように、Us picking the leaves all the way from the back Woods、前菜小鉢と共に季節感を楽しめるよう彩ってくださいました！岳くんの器は本当に、洋にも和にもしっくりと寄り添ってくれます♪ 平貝のチーズ射込みおかき揚げ海老と青菜の寿司子持ち昆布のとんぶりとろろ掛け蟹の茶碗蒸し生海苔餡富士山鱒と茸のマリネいくらを添えて親子に慈姑と芹の白和えマスカルポーネ和え菊の菊花浸し揚げするめを添えて「玉葱とミョウガの真丈」胡麻麩　金時人参　軸蓮草椀物は、Enjoy the scent of the moment I opened the lid of Bliss:。 To myogadani accents with rich sweet onion dumpling、...

2015/11/21 Post a Comment

Enjoy the wine engage in "La Cave Aburi" Japanese owners and multinational cuisine restaurant (closed)

In a back alley in Taipei's zhongxiao dunhua、In the place where the "Tokyo Tsuya Main Store" was originally located、 Using the new concept business model changed、 2015"La Cave Aburi" reopened on October 2, 2016 (closed in January 2016)。 In Tokyo and Taiwan, starting with "Tokyo 咖哩"、Other stores will be food and beverage outlets Japanese owner operated。 My friend Mr. Hieda、Here he introduces Japanese owners in、 I decided to visit after dinner at the Chinese restaurant "XI GARDEN" of the "Grand Victoria Hotel"。 Shop name、It is named "Aburi" from the "broiling" used in the cooking method。 The concept is "Japanese tapas"、Spain、By combining the cuisine of Mexico、 It is served ♪ with a tapas-like feeling so that you can enjoy international cuisine that interweaves the delicacy of Japan with wine. The entrance is glass-walled and full of openness.、 Shop、Surrounded by the natural wood grain、The cozy。 Lunch、"Curry Set" of "Tokyo Kuya" 160TWD ~ (about 590 yen in Japan yen ~) is offered.、 The "Tonkatsu Set Meal" 280 TWD (about 1,040 yen in Japan yen) also seems to be popular! The menu is、From Japan to Western cuisine rich in variations, and international cuisine。 The "Champion Paella (seafood paella)" 380 TWD (about 1,400 yen in Japan yen), which is instantly smoked with straw, is the most popular! Wine、Owner, he said、 From the desire to "spread wine more in Taipei!"、 While they still have varied constantly over 80、Are provided at a reasonable price。 In addition、In the shop here、Welcoming Mr. Yutaka Wu, the runner-up of the 2nd World Sake Competition, as an advisor、 Sake selection is that it。 9Over the years、It seems that Mr. Wu's private stock aged at ultra-low temperatures is divided、 You can also get sake that you can't ♪ get in Japan at this shop. If you go to the back, the bright red chair will continue to the counter seat that leaves an impression.、 You can ♪ also see the state of the kitchen with a kettle door.、As the name of the restaurant "La Cave" suggests, there is a private room like a "cave" like a "cellar"。 Quietly nestled on the secluded interior location room、 10Participants can、 In the guise of cool、It will be ♪ the perfect space for events such as wine parties "Louis Jadot Corton Pougets Grand Cru" Louis Jadot Corton Pougets Grand Cru in Burgundy, France Louis Jadot、1859Founded in the year、At the Domaine owns 154 HA vineyards、 Bordered by Charlemagne vineyard became inclined to lightly top "Les Haley" Grand Cru "of the field、 5One is surrounded by vineyards、Is a great field combines the features of both the chalky and iron-rich marl soil。 Black Ruby, vivid colours、RIM has long purple、 Rich and ripe sweetness、Thick 100% Pinot Noir bouquet、Deep、And there is the flavor of berry fruits and barrels。 It can be enjoyed ♪ as a wine with a strong composition and rich fruit flavor "A9 + WAGYU BEEF RIB LOSE (skewers of Australian WAGYU)" 2 skewers 320TWD (about 1,190 yen in Japan yen) Using high-quality Australian WAGYU、The bite-sized skewers。 Crispy on the outside and juicy on the inside, with the sweetness ♪ of high-quality fat、The chef of "La Cave Aburi" is:、 With Spanish chef Lorenzo (left) from a Michelin-starred restaurant、 Paella in Mexico held contests in 2013、2014The two winners of the year, Mexican chef Maria (right),、 While incorporating the goodness of your home country, we are developing international cuisine! Staff includes:、We also staff、Also in Japan, available and secure。 The next time、It would be nice if you could come hungry! It became a flow to go drinking with the Japan owner and Mr. Hieda.、3Go to the next meeting。 Taipei night、To go on and on ♪ La Cave Aburi (closed in January 2016) 台北市大安區忠孝東路四段216巷32弄10號 TEL：02-2771-1110 Hours of operation：11:30-14:30,18:00-23:00 Closed on Mondays：Unknown (please contact us) https://www.facebook.com/La-Cave-Aburi-728593053914126/...

Search Site

Tag: Japan food