Fujieda French "L'AGAPE Lagup" A classic French restaurant that is happy with its unchanging deliciousness

At the French restaurant "L'AGAPE" in the corner of a tenant building along Aoshima Junior High School Street in Aoba-cho, Fujieda City、For the first time in a long time, we went to Fujieda lunch! This shop is、Owner-chef Takayuki Matsushita、Tokyo、Gain some experience in your stores in the Kansai region、After France also trained independent in September 2008。The inside of the store is a simple modern construction based on simple white、It will be a restaurant full of private feeling like a hidden place with about 10 seats。Here you can enjoy classic French cuisine based on French regional and traditional cuisine.、私たちが結婚してから10年ずっと通い詰めているお店の一つです! ランチメニューは2,600円のデザート付きの気軽なAコース(※デザート無しのコースは2,000円)から、It will be a 5 course that can respond widely up to 10,000 yen for a special E course using seasonal ingredients of Chef Omakase、In the course of all Pan (pork Rillettes with)、Soup, and Cafe、Dessert included、This time the、Order a B course 4,200 yen for each of the B course where you can choose one dish of your favorite thing for both appetizer and main dish、メインを魚料理と肉料理でセレクトしシェアします! 店頭にはコースに添えられる焼きたての自家製パンが並びます。 Dessert、I choose from what is written on the blackboard.、Because it is also possible to take each one little at a time、If you have room in your stomach, let's go to all kinds by all means! Ice confectionery (glass、Sorbet)、黒板に書かれている中から2種類をチョイスできます! この日はマセラティで遠征しているため、Unfortunately, wine is a treat, so、Order water with gas。 It was said that this was not much affected by the corona disaster、Lunchtime during summer vacation is、Madame doesn't seem to be there.、In a quiet interior、まさにプライベートキッチンのようなひとときを楽しむことができました! 前菜「フォアグラ プラムのコンポート詰め テリーヌ」 ほぼ毎回オーダーする最初の一皿「フォアグラのテリーヌ」です!フォアグラをコニャックと白ポルト酒で香り付けしテリーヌに仕立てられており、This version had a plum compote tucked in the middle.。Honey mixture of nuts and raisins served with brioche。一口頬張れば舌の上でとろける滑らかさと濃厚な味わい深さに悶絶!下ごしらえや調理法においてとても丁寧な仕事ぶりが感じられる味わいが楽しめます! 前菜「北海道産時鮭(ときしらず)のスモーク 厚切りポワレ」 これがメインの魚料理と言っても何ら疑わない前菜が出て参りました(笑)北海道産の時鮭のスモーク厚切りポワレは、After marinating overnight、Keep it in good condition with a dehydrated sheet、Baked crisp and fragrant on the skin surface、White wine-based sauce with a sauce entangled with blue laver from Lake Hamana。Mashed potatoes underneath、Accompanying vegetables are like summer、Served with okra frites or roasted tomatoes。The knife crisply enters the fragrant skin of crispness、中はしっとりふんわりの身厚感が堪りません!青海苔の優しい磯の香りと共に堪能! 「自家製パン」 全粒粉とライ麦の香り高いフランスパンとコーングリッツ(とうもろこしの粗挽粉)を塗したふんわりもっちりの香ばしい丸パンの二種をいただきます飴色の玉葱と白ワインで煮込んだ豚肉を丁寧にほぐして煮汁と焦がしバターで練り上げる定番のポークリエットとの相性も抜群です! 「桃の冷製スープ」 今が旬の静岡県産の桃を用いた冷製スープ滑らかで濃厚な味わいは上品なデザートのような仕上がり! 「本日の鮮魚料理」 本日の鮮魚料理は嬉しいことに私たちの大好きな「甘鯛の鱗焼き」!発酵バターのブールブランソースにトマトを加えていただきます。Served with vegetables、Carrot、Yellow Zucchini、Leo thank you、Eggplant、ペコロスのグリル甘鯛の鱗の美しさに思わず見惚れてしまいます!こちらの皮面の火入れも絶妙で、Crispy、サクッと心地良い音が鳴り響き香ばしい香りと共に食感が楽しめフワッと溶けてなくなる身の柔らかさは極上の一皿となります! 「フランス・シャラン産 窒息鴨のロースト」 こちらのお店で私たち夫婦の一押しメニューがこのビュルゴー家シャラン産の窒息鴨です。Do not eat the duck in this shop!、Will life.、I'm sure (laughs) What is Etfe (suffocation)?、Originally、Put the needle to the back of the neck、And in a State of suspended animation、The bird carcass without removing blood.、Is there a way to ETFE with electric shock in recent。By letting ETFE、With engorged blood in the body of the duck、As a result、血が肉全体にまわります。Thereby、Strong flavor of duck meat containing iron is delicious。エトフェ(窒息)した鴨肉に煮詰めた蜂蜜を塗って、The aroma increases by roasting the skin surface with impatience、It is finished without missing the umami of the meat。This time too, with a splendid fire、At the moment put the knife、A smile fills the elasticity of the flesh lying with a pull-up.。Dressed in a sauce stewed with honey and red wine、When chewed, the aroma of the skin becomes umami.、The thick part has moderate elasticity、Juice overflows.。And the rich taste that feels sweet with the juice is transmitted、The body is soft and moist and full-bodied and smooth。It is a dish that I do not know how many times I have already received、変わらぬ美味しさが飽きることなく至福の時に導いてくれる一皿です! 「デザートの盛り合わせ」 贅沢にも全種盛りをオーダーしているため、It will be a luxurious platter! The two kinds of glass are、Honey ice cream with nougat grasse and chestnut flowers on top、The cake is a three-kind, smooth texture and full-bodied crème caramel、Tart tatin filled with summer apples from Fujieda、ラムレーズンのガトーと盛り沢山! まだ少し早いのですが、8月14日に46歳の誕生日を迎える主人のお祝いをサプライズで松下シェフがしてくれました!良く覚えてくれていますね!こういうさり気ない心配りがとても嬉しく感じます♪ 「Happy Birthday TAKAHIRO おめでとうございます」 思わぬフライングバースデーのお祝いに主人の顔もほころびとても嬉しそう♪こちらのソルベはパイナップルとヨーグルトと爽やかな二種をセレクト! 「桃のコンポートゼリー」 「コーヒー」 お茶菓子と食後のコーヒーをいただきます! 食後に手の空いた松下シェフと近況報告会を開くと、From around the middle of next month、It seems that you can enter the construction to renovate the interior of the restaurant、2週間ほどお店を休まれるとのこと!丁度良いタイミングで足を運べたと思います!開業14年となる店内の改装がどんな感じに仕上がるか次回の来訪が待ち遠しくなりそうです! 現在ラガップではホールをお手伝いしてくれるサーヴスタッフを募集されています!興味のある方は是非お問い合わせされてみてください! 松下さんリニューアルオープンを楽しみにお待ちしています!改装休業中は是非浜松に泊まりに来てくださいね! L’AGAPE(ラガップ) 住所静岡県藤枝市青葉町3-3-28 TEL:054-637-0290 Hours of operation:11:30-14:00、18:00To 22:00 Closed on Mondays:月曜日・その他不定休有(※お店に直接お問い合わせください) 駐車場店前に有 http://lagape.jp/...

In celebration of my dog chocolate's 3rd birthday, we have a "dog birthday cake" once a year!

2022/7/25(Mon)、Our Dog:Chocolat / Chocolat (Long Coat Chihuahua)♀It's his 3rd birthday! Because I no longer go on a reporting trip overseas due to the corona disaster、2020After welcoming him into his family on March 7, 2008、We have reached 870 days at the earliest.。The chocolate that I just welcomed into my home is full of energy.、I was a little snobby.、A child who eats thin and is not attached to food.、I don't eat too much.、During meals, it is difficult to eat unless you take care of it with a stickler、Consult a veterinarian、That's what worried it was。 Your veterinarian said, "If you are well,、Don't worry too much," I felt a little more at ease after hearing that.、It was a wait-and-see day.。At first I was giving them dry dog food presented by a pet store, but、After all, the bite is bad、I've tried all sorts of dog food.、Most of it was in vain.。Only、Freeze-dried domestic scissors that show interest are given instead of sprinkles、Days of deception and deception。During such、There are days every few days when you vomit when you eat in the summer.、There was no abnormality when I tried the checkup.。Although not sick、I'm worried about chocolate that is obviously thinning.、I decided to review the hood.。Homemade rice recipes for dogs, etc.、Research various information、Something to eat、Properly research what you can't eat、色々なレシピにチャレンジしました! 最終的に落ち着いたのは、It is a homemade rice that gives moist boiled "Nishikishu chicken scissors" and fiber-rich boiled vegetables together! Chocolat looking restless at my feet with a sobs from the side of boiling scissors in the kitchen。After I started to give homemade rice, I became full of appetite.、It will not be left to eat well.、As soon as you see it, the gloss of the hair gets better、I became a muscular well-balanced body with a moderate sense of flesh.。Bowel movements are also good and there is no need to vomit、The veterinarian health checkup once a month is also approved、Healthy body without knowing disease! Be careful what people say for their health.、That's no different for dogs.、I began to feel strongly about it.。Homemade rice is a little bit、Although it takes time and budget、愛犬が健康で長生きしてくれるならばお安いものです! 今では、Eat three meals in the morning, noon, and evening、Reborn as a glutton who even begs for yogurt after meals、There is a cheerful chocolat。そんなショコラが今年で3歳の誕生日を迎えました! 「犬用バースデーケーキベリーの豆乳ムース」 一年に一度の誕生日は、Celebrate with a birthday cake for dogs that is a must-have every year! This year、For chocolate that loves sour fruit、We have prepared a healthy "berry soy milk mousse"。Remove fresh cream for chocolate that is not good at fat content、Because the amount is also one piece is a lot、半分ずつ二日に分けて与えます! 普段は、Although it is a smart chocolate that does not touch the meal for humans on the table,、"It's a ♪ chocolate cake," I told him.、While crunching the nose、ソワソワと落ち着かない様子で前のめりに(笑) 先ずは、When I approach my favorite sweet potato with "please ♪"、With a smirk on his face,、I'll lick it and see how it goes.。 Intact、口を開いてパクリ!しっとりと優しい甘味のさつま芋をあっという間に平らげます! お次は、I've been waiting! And just get your face close to the birthday cake、Kunkun and this also from the wait-and-see。Who do they look like?、Gourmet chocolate is a principle of not eating what you don't like.、こちらは合格したようです! 生クリームを外して上げると、Begin to devour vigorously、While licking and licking、I will break it up little by little and eat it! Compared to other dogs、Because chocolate is the type to enjoy a leisurely meal、It takes a few minutes to eat even a small cake.、無我夢中で美味しそうに食べるショコラの顔を眺めているだけで幸せな気分に浸れます♪ 半分のケーキを食べ終えた後に、He licked his tongue and made a satisfied face.、ゲフッと一発(笑) 普段は犬用のおやつも余程のことがなければあげることがなく、I eat three meals a day.、この日ばかりは特別です! 一人娘(犬)なので甘やかしてしまうこともあり、Bohemian in Wagamama、Although I have grown up to be the type who goes my own way with a heavenly demon、Chocolat full of originality、間違いなく癖の強い根建家に相応しい家族の一員♪ こちらのLINEスタンプは、The daughter of a dog lover made it for Chocolat! The first one is on the left.、The second bullet is on the right。Every expression is adorable、何とも言えない可愛さ満点のショコラが一杯です!これからも健康一番で一緒に長生きしてくれることを願っています! Chocolat(ショコラ)”お誕生日おめでとう”...

Inviting Ginza Larjan Sommelier and Manager for promotional training and hospitality

The Michelin-starred French "Restaurant L'ARGENT" in a prime location in Ginza、It is a restaurant operated by our group companies! now、Kibou Ogura, who is a sommelier and manager of Larjan,、Although it was a holiday business trip、You will come to our house for promotional training.、For lunch time、心ばかりのおもてなしをさせていただきました! 東京⇄浜松間は新幹線で1時間半。Considering the time to return、I heard that the stay time on this day is 2-3 hours、Featuring a Champagne appetizer as the main dish、Pasta、Prepared with a short course of water confectionery。 Summer is beginning to take off.、The welcome drink on a sunny day is "PERRIER JOUET GRAND BRUT"。以前からお気に入りのChampagneの内の一つです! ソムリエの小倉さんがすかさずスマートにサーヴしてくださり「一家に一人」居てほしい人材です(笑) 良く冷えたボトルから注がれる美しい黄金色の泡極上の時間のスタートです! 「PERRIER JOUET GRAND BRUT (ペリエ・ジュエ・グラン・ブリュット)」 1811年創立の老舗シャンパーニュ・メゾンとなるペリエ・ジュエ社は、1861In the year became Queen Victoria of the United Kingdom、In addition, a venerable Maison who was given the life of a purveyor of the French royal family。The solid composition and complexity of Pinot Noir and the heaviness and harmony of Pinot Meunier、And the elegance of Chardonnay, synonymous with the Maison, adds glamour to the finish.、エレガントで洗練された調和のとれたシャンパーニュを堪能! 「前菜の盛り合わせ」器釋永岳 mars himawari φ250 前菜の盛り合わせは、Prepared with my favorite European-style side dish "Küche"、From the front left hand side, "Pathé de Campagne、Mackerel Escabeche、Marinated onions、Kiwi salad with cucumbers、Peperoni Piccante's five-seeded dish! All salty and gentle、Herbs are good、Mr. Küchere's side dish that always gets lost only with the best appetizers for wine。我が家の第二の台所でもあります(笑) 「桃の生ハム巻き サワークリーム添え」器Shimoo design 浮様 丸盆 φ280 桃が出回る時期に必ず作る「桃の生ハム巻き」は、Dip the cut peaches in lemon juice and then、Italian Prosciutto、14Rolled in month-aged prosciutto、Served with sour cream and mint on top、A pinch of French Guerlain salt、Sprinkle the EX Virgin Olive Oil and you're done! Because the peache skin is beautiful in color and has different nutrition from the pulp、Half peeled for texture、もう半分の色味の強い部分は残してあげると見映え的にも良いでしょう! 「特製ポテトサラダ」 「オリーブのマリネハラペーニョのオイル漬け」 以前、A peculiar potesara taught by his wife who is a good cook、I added a little arrangement and it is a dish that has become a staple of our house、材料とレシピを御紹介します! [材料] 三方原産じゃがいも 5個、2 boiled eggs、5 bamboo rings or bamboo kama、Large leaves: 20 sheets、Philadelphia cream cheese 60g、 Mayonnaise 20g、50 to 80 ml of milk (the amount that becomes smooth by adjusting according to the moisture content of potatoes)、フランス産カマルグ塩 小さじ1/2 [作り方] ①じゃがいもをよく洗い皮付きのまま塩茹でする ②茹でたじゃがいもは熱いうちに皮を剥きフォークで粗さを残しながらマッシュ ③常温に戻したクリームチーズにマヨネーズを加え滑らかになるまでヘラで混ぜる ④マッシュしたポテトに牛乳を加えてヘラで滑らかにする(粗いポテトは潰さないように) ⑤ ④に③を加え混ぜる ⑥塩を加え混ぜる ⑦竹輪を縦に4等分し粗微塵切りし加え混ぜる ⑧ゆで卵も粗微塵切りし加え優しく混ぜる ⑨大葉を細微塵切りにし散らしながら加え混ぜる ⑩味見して良ければ冷蔵庫で少し寝かせ食べる直前に取り出して大葉やレタスなどを添えて盛り付ける 「ポークリエット クラシック」 「Brille(ブリレ)」のクラシックにポークリエットを添えてトースターでカリッと焼き上げて提供! 「国産蜂蜜Honeyboy Mix Nuts06とクリームチーズのカナッペ」 器Shimoo design 浮様 KAZARIDAI W500 × D90 × H30 地元の先輩である養蜂家の河村充さんがつくられる安心安全な純国産天然蜂蜜100%でm加熱濃縮・添加物を一切使用しない「Honeyboy」の6月採蜜にこんがりとローストしたミックスナッツを漬け込み、Combine nuts and cream cheese with plenty of nectar、Canapés served with wheat germ crackers。Cream cheese canapés that go well with honey and fragrant nuts that can enjoy refreshing sweetness and floral aroma are、我が家の定番メニューです! 毎年夏になると「ヤママツ鈴木農園」の鈴木成典(Shigenori Suzuki)さんにお願いし、I'll harvest basil.、In the heat of summer、I've been picking fresh basil! With this freshly picked fresh basil、Make "homemade basil paste" every year。Not to mention pasta, soups and salads、It can be applied to sauces for seafood and meat dishes、To be an indispensable all-purpose seasoning for summer treats、Highly recommended! If you can get fresh basil、是非チャレンジしてみてください! [材料] バジル(ちぎった葉のみの重さ)250g、EX Virgin Olive Oil 500g、Dosage of EX virgin olive oil for preservation、 Parmigiano Reggiano (preferably from 18 months to 24 months) 150 g、50g pine nuts、5 pieces of garlic、15 g salt、200g以上の保存瓶5個程度 [作り方] 材料を準備してミキサーに入れるだけの簡単レシピです! ①バジルは茎から外して葉のみにする ②パルミジャーノレッジャーノはチーズグレーターで削る ③ニンニクは皮を剥き縦半分にカットし芯を取る ④ミキサーにEXバージンオリーブオイルを入れ、Garlic、Pine nuts、バジルを蓋の手前まで入る量の順で入れミキシング ⑤少しずつバジルを足してミキシングしバジルが終わるまで都度足しながらミキシング ⑥最後にパルミジャーノレッジャーノと塩を入れ味見しながら調整 ⑦煮沸消毒した瓶に詰め乾燥防止とカビ防止のために表面にEXバージンオリーブオイルを静かに流し込みペーストを隠して蓋をする ※賞味期限は冷蔵庫保存で2週間程度、Freezer storage for 3 months as a guide。 "Special Genovese Pasta" bowl:釋永岳 age 鉄鉢 Φ130 微塵切りにしたニンニク、Talon、Tempered panzettas with olive oil、Add sliced white mushrooms、"Homemade basil paste" prepared the night before with fresh cream and milk、In a sauce stretched with vegetable broth、Add boiled pasta (Millelirege) and a little boiled juice、Emulsified in a frying pan、Finally, add lemon juice and finish! After serving in a bowl, lemon peel is added with cheese grater、爽やかな香りも乗せましょう! 「天使音マスクメロン」 〆を飾るデザートとして私たちが愛してやまない果実の王様「天使音マスクメロン(Amane...

Summer Festival "Champagne Party 2022 - Soiree Blanche" at The Oriental Terrace

Every year、This year's theme of "Champagne Party" organized by "WINE CLUB HAMAMATSU (Wine Club Hamamatsu)" held annually on "Marine Day" is、As a white-themed summer party born in the south of France, titled "Soiree Blanche"、All Whiteをドレスコードとし開催致しました! 会場は、Overlooking the lush Lake Sanaru、Deep blue sky and sparkling lake surface、緑生い茂る大自然の共演となる佐鳴湖の雄大なロケーションを誇る「THE ORIENTAL TERRACE(ジ・オリエンタルテラス)」です! à votre santé〜乾杯〜 天候にも恵まれ、The beauty of the lake surface of Lake Sanaru and、With the sparkle of Champagne、Dressed in a dazzling white dress、With the finest champagne (15 kinds) to moisturize the dry throat、A summer afternoon when everyone's smiles shone brightly.。極上の夏の始まりです! 御参加くださった皆様有難うございました! <開催日時> 開催日:2022年7月18日(Mon)海の日 ※終了 開催時刻:14Reception at 30:00、15時00分~18時00分 <会費>16,000円/税込 <定員>80 名 <料理>着席ブッフェスタイル <ドレスコード>オールホワイト/白のコーディネート 注)ドレスコードを守らない方は入場不可となります<会場> THE ORIENTAL TERRACE(ジ・オリエンタルテラス) 〒432-8021 静岡県浜松市中区佐鳴台6-8-30 TEL:053-447-3241 <主催> WINE CLUB HAMAMATSU(ワインクラブ浜松)...

Ginza Michelin 1-star "Restaurant Larjean" Modern French incorporating the essence of Scandinavia and Japanese

Ginza 4-chome intersection、Directly connected to Ginza Station、"GINZA PLACE" towering in front of the Wako Clock Tower。Featuring "Klein Dytham Architects (KDa)" who is highly acclaimed internationally as an exterior design architect and has a deep knowledge of Japan, the façade with the motif of "FRETWORK (watermark carving)" is、エレガントで個性溢れるデザインとして一際目を惹きます! 銀座の賑わいを感じるこのビルの7階に位置し、2020年12月11日にオープンしてから早くも「ミシュランガイド東京2022」にて一つ星を獲得した「レストラン ラルジャン(Restaurant L’ARGENT)」へ! シックでモダンなモノトーンにグレーを基調とし、A unified calm space spreads with stylish design、Confirm your reservation at the reception。 The store name with the meaning of "silver" is、It is named from the desire to convey new value that has never existed in this city until now。 The 8 counter seats are called "BAR L'ARGENT"、16:00-23:00In the open。Bar food supervised by Chef Kato is also substantial.、While occupying the night view of Ginza's prime location、普段使いのBarとして利用可能です! ゲストを出迎えるのは、In a 2015 work by Belgian artist Jean-Luc Moerman、大胆な色合いと綿密で複雑味を帯びたタッチのペイティングが高揚感を与えます! メインフロアはゆったりとした間隔を保ちながらも28席を有す、An open space with a high ceiling becomes a dining room.。 This time to the innermost corner seat。This is a high-back sofa seat drawn in a semicircle、You can enjoy a relaxed posture even for a long meal、It would also be nice to have a view of the entire floor.。厨房の様子が伺える手前の席もお勧めです♪ ランチメニューは、"Larjan Lunch Course" will be only one course of 9,350 yen (excluding service charge including tax)、"Wine pairing" 7,700 yen (excluding service charge including tax) is also possible。 A table surrounded by ladies and gentlemen in polished wine glasses。While feeling the rhythm in the nimble movement of the staff、緩やかな時の流れを感じさせてくれるひとときのスタートです! 乾杯にはシャンパーニュをオーダーしChef Sommelierの福田遼矢(Ryoya Fukuda)さんにサーヴしていただきましょう! 「ヴァンデミエール ブリュット ドワイヤール (Cuvee Vendemiaire Brut Doyard)」 シャルドネの聖地として名高いコート・デ・ブランの4つグラン・クリュのブレンドから成るブラン・ド・ブラン。Fresh green apple acid and clear mineral feeling、Expressive aromas are elegant and of quality、Biodynamic as the motto、Because it values the original taste of nature with a small amount of dossage、ピュアな果実味を楽しめます! 食材はほぼ国産にこだわり、Chef Kato himself Japan the menu that arranges carefully selected ingredients from all over the country、Production area also disclosed。Chef Kato's dishes are、While incorporating the essence of Scandinavia into the base of French cuisine that has been cultivated、Using ingredients unique to Japan and rich climate、We offer modern French that is only here that originates from Ginza。 Cheers to the first Ginza date in a long time without a couple's water! You can go out once in a while like this.、我が家の愛犬ショコラのお守りをしてくれる友人Aに本当に感謝しています! ペンダントライトに透かし、That golden-tinged lustrous color that emerges is、Symbolism of ripe wine。時間経過による変化の振り幅も楽しめる余韻の長いシャンパーニュです! 一品目と共に加藤順一(Junichi Kato)シェフが出向いてくださいました。Although it may be the same Shizuoka Prefecture resident、とてもフランクに接してくれる親近感溢れるシェフに御挨拶! シェフ加藤順一(Junichi Kato) 1982年生まれ、Born in Kakegawa, Shizuoka。2003Graduated from Sentsuji Culinary College France。Joined Shiba Park Hotel "Tateru Yoshino"。2007Became a sous chef at the Hôtel de Yoshino of the Year。2010In Paris "Astrans" he worked under Pascal Balbo.。2012Year Danish "AOC"、Returned to Japan after experiencing "Restaurant Marshall"。2015In the year he became the chef of "Sublim"、Awarded one Michelin star。2020 December、With the opening of Ginza "Larjean", he became the chef of the same restaurant、Even here we get one Michelin star.。「ゴ・エ・ミヨ(Gault&Millau)」では3トックを獲得し、To the present。 「宮城 ムール貝」 三陸・宮城のムール貝を白ワインで火入れした後、Pickled like escabeche and laid out on crispy crustad、Softly wrapped in grilled aubergines espuma、Served with caviar and hoshi su on top。Finger food in one bite。Smooth espuma of fragrant baked aubergines spreads in the mouth、Can feel acid in the accent、食欲を増進させる夏に相応しい一皿となります! 二皿目はManagerの小倉希望(Kibou Ogura)さんがサーヴしてくださいます。I learned the name "hope" from the business card I received later.、I involuntarily asked, "Is it your real name?"。なかなかお目にかかれない素敵な御名前ですね♪ 「鹿児島 喜界島とうもろこし」 加藤シェフの師匠にあたる「タテル・ヨシノ」の吉野建氏の出身地でもある喜界島から、Stocking fresh corn of very sweet varieties、Freshly baked pancakes are finished。Top, accompanied by Royrom caviar, which Sweden boasts to be "more than caviar" and fresh pickled elderflower。What is Royrom Caviar?、Refers to the egg of a fish belonging to the white trout family that inhabits the Nordic Baltic Sea sandwiched between Sweden and Finland、With a fish named Loy、Because it is a fish egg (rom)、It's called Royrom.。The taste of bright orange roy rom caviar full of transparency is、It has a mild and very elegant flavor。熱々でふっくらと焼きあがったとうもろこしの甘みたっぷりのパンケーキと共にいただきます! 「千葉 コチ」 旬の魚料理には千葉・房総半島のコチを用いて、In a dish inspired by ceviche。Celery or green pepper、Carving the Strawberries、It is combined with a kochi that has been dehydrated and brought out the umami taste。On the、Served with tomato consommé jelly and seaberry sorbet with liquid nitrogen、Just enjoy the refreshing sour taste、洋に和をうまく融合させた一品!脱水させたコチの弾力味溢れる旨味が噛めば噛むほどに後を引く美味しさです! お次は、It is one of the specialties based on Kakegawa tea that Chef Kato was born and raised in Shizuoka Prefecture,、It's served at night.、今回特別にランチメニューに組み込んでくださいました!まるで抹茶ロールのようなインパクトのある出立ちで登場! 加藤シェフの故郷であり、Kakegawa City, Shizuoka Prefecture, where your parents' home is located, is also a famous tea producing area、"Foie gras terrine" using this year's new tea that Chef Kato's grandparents are growing in Kakegawa。 「静岡 掛川茶×フォアグラ」 鶏出汁でトーション仕立てにしたフォアグラは、By finishing in the oven carefully, excess fat is removed.、For a refreshing tailoring。Covered with a cream sauce that makes you feel mellow new tea、A dish that wraps the rich richness of foie gras with fragrant tea。Add glamour with roasted fragrant pistachios and latafia jelly that you can enjoy the gentle sweetness of grapes、It is decorated with a more concentrated Kakegawa tea sauce。While admiring the beautiful foie gras cross-section of pinkish shades、一口ひとくちの余韻を楽しみます! こんがりと焼かれたサクサクのブリオッシュに添えれば相性も抜群! 「自家製パン サワードウブレッド」 ライ麦をベースにした自家製パン・サワードウブレッドは、Whey and shrimp beer are used.。Why、Is it limited to shrimp beer? He told me that。Based on the historical fact that the first store of the beer hall "Ginza Lion" on the basement 2nd floor of this building was the same as the address of the same building as Ginza 5-chome 8-1、Limited use to "Ginza Lion" shrimp beer。Homemade yeast is、Chef Kato was enrolled in a bakery during his training in Denmark.、Take home the yeast cultured from the bakery.、It's still being used today.。For sourdough bread that feels the aroma of rye and firm umami、Every morning、Fresh butter that is making a squeaking sound in the kitchen、Served with two kinds of thick whipped butter combined with charred butter and buttermilk。 「和歌山 スズキ」 メインの魚料理は、Suzuki's Viernoise in Wakayama。Spices and herbs、Wearing bread crumbs with cheese、The surface is fragrant and the inside is plump and baked.。It is served with a sauce that takes advantage of the umami and acidity of salt-dried tomatoes.。Served with vegetables、Sautéed Pecoros、Pickled red onion、Green asparagus、ネトル(イラクサ)のペーストや酸味のアクセントが楽しめるオゼイユなどを添えて! 「岩手 ホロホロ鶏」 メインの肉料理は岩手の「石黒農場」のホロホロ鶏の胸肉をシンプルにロースト。Wearing a thin sheet made of apples and onions、Summer truffles and amaranth、Pasted potatoes rolled up and served with fried garnish。At "Ishiguro Farm" in Hanamaki City, Iwate Prefecture, which is also a hot spring resort、Build a chicken coop on a vast site、Use the hot springs that spring up to lay down floor heating, etc.、It is successful in breeding holoholo chickens that are difficult to raise in Japan with four seasons、The only dedicated farmer of holoholo chickens in Japan。What is a holoholo chicken?、In the pheasant family of birds inhabiting the tropics、It is also said to be the queen of birds of prey、No smell or habit、柔らかくジューシィーな肉質でコク深い味わいが楽しめます! 「長野 ラベンダー」 本日のデセールは、Edible lavender in Nagano。Sneak mascarpone and ice cream under the disc、Raspberry Chocolat、Rasberg boiled with apple vinegar、With viola。You will be served while breaking the disc made by combining lavender vinegar and milk! Lavender desale that shines in a chic outfit on a gray bowl、その味わいも見た目通りの大人の味わいとなります! 食後のドリンクとミニャルディーズは、We will move to the terrace seat with a good view。銀座和光時計台を正面に見下ろす風景は何とも贅沢なロケーション! 外気に触れ、A moment while feeling the bustle of Ginza with your own skin。車の音や人の流れ全ての喧騒が普段静岡では味わうことのないBGMとなっています(笑) 謎の球体を抱え再度顔を見せてくれた加藤シェフ。Apparently、ミニャルディーズの入った器で蓋を取れば三段重に。Now、一つひとつの小菓子を説明していたただきましょう! 「ミニャルディーズ①」 ミニャルディーズの一段目は焼きたてのパンケーキこちらはデンマークの伝統的なパンケーキで現地ではテニスボールぐらいの大きさになるようですが流石に小菓子にならないためたこ焼き器で可愛く焼き上げているそうです(笑)こちらのパンケーキにはリバーヴのジャムを忍ばせて! 「ミニャルディーズ②、③、④」 二段目は色合いも愛らしく三種が盛り込まれています山形を代表するブランドさくらんぼ佐藤錦のタルト銀座界隈を飛び回るミツバチから採れる高貴な銀座はちみつを使った四層のケーキ幻の果実・ポポーのマカロン懐かしい思い出のあるポポーに思わず声を上げると「30人に1人ぐらいしか知らないポポーを御存知なのですね」と笑みを浮かべる加藤シェフポポーは以前果実のまま頂いたことがあり、It's a mysterious fruit.、It's something I googled at the time.。It has a sweetness with a complex taste, like mango or banana plus coconut、And yet, I could feel the refreshing smell like pineapple.、Popo can enjoy the taste just like a tropical fruit。忘れるはずがありません! 「ミニャルディーズ⑤」 三段目は紅茶のアールグレイとキャラメルを使った濃厚なチョコレートムースはとろける美味しさです! どの小菓子もプティサイズでありながらきちんと主張をしてくる逸品揃い!コーヒーに合わせて楽しみます! 「コーヒー」 この日は生憎の天候で雨が散らつく中ではありましたが逆に夏の涼を感じられる過ごしやすいテラス席となり、Eyjafjallajökull、時計台と睨めっこ。 Ringing from the Wako Clock Tower、14The sound of a bell announcing the time。Feel the majesty in the quaint appearance reminiscent of the good old days.。 パリにはパリのコペンハーゲンにはコペンハーゲンの料理がありここ銀座では「本場の味そのまま」でも「懐かしい銀座ノスタルジー」でもない一から築き直すような気持ちで「L’ARGENT」の料理を作り上げていきたいと願う加藤シェフの心意気が感じられた料理たちを堪能最後に加藤シェフと小倉マネージャーと一緒に記念撮影!また是非足を運びたいと思います! レストラン ラルジャン(Restaurant L’ARGENT) 住所〒104-0061 東京都中央区銀座5-8-1 GINZA PLACE7F お問合せTEL:03-6280-6234 Reservation number:050-5384-9609 Hours of operation: Tue ~ Sun, holiday, celebration:Lunch 11:30-15:00( L.O.13:30) 火~日・祝・祝前:Dinner 17:30-23:30( L.O.20:30) Bar:16:00-23:00( L.O.22:30) Closed:Monday https://largent.tokyo/ ※2022年7月現在ソムリエの求人募集中!...

Ebisu Nouvelle Chinois "WASA" 辣油 & Jako 辣油 set for sake

Set up a shop without a sign in Ebisu、Attracting attention as an original creative Chinese、One of the restaurants where reservations are difficult to make is the Chinese restaurant "WASA"。"Fulinmen Sake House"、Nishi-Azabu's "Epicer"、Became independent after undergoing training at "Kaika-tei" in Gifu, famous as Nouvelle Chinois.、2020 October、Owner-chef Masataka Yamashita who opened a new restaurant in Ebisu and restarted。 This time、Kyoto's central market handles high-end vegetables and top fruits、Connected by Takahide Akashi of "Akashi Shoten" who is wholesaling to restaurants with first-class stars、当社がプロデュースしたシャンパーニュ「ジャック・ラセーニュ(JACQUES LASSAIGNE) × 書道家中澤希水(Kisui Nakazawa)」や私たちが応援している生産者「フォレストファーム恵里」の中安政敏さんが養鶏するフランス三大黒鶏「プーレノワール」も「わさ(WASA)」で試していただけることとなりました。It's a champagne that has just been released.、現時点で既に錚々たるミシュラン星付きレストラン勢にオーダーいただけていることに感謝致します! 7月に入り、"JACQUES LASSAIGNE× Calligrapher:The EC site of Kisui Nakazawa (Kisui Nakazawa)" was also able to be opened safely.、Because even general people can purchase from the SHOP of the official site、ご興味のある方は是非お試し頂ければと思います! https://jacques-lassaigne.com/ そんな中「わさ(WASA)」からお取り寄せできる「辣油&じゃこ辣油のセット」の二種類の特製辣油が届きましたので、Immediately、晩酌のお供にいただこうと思います♪ 辣油のネット通販サイト https://mall.omakase.in/stores/vb5019433 「辣油」 上澄みの澄んだ辣油と唐辛子を混ぜ合わせた辣油と二度楽しめる「辣油」は、Water Cooker Gold Pickled Who、It is said that it goes well with meat and potatoes and sukiyaki。Refrigerated storage is strictly prohibited to preserve flavor、It will be stored at room temperature avoiding high temperatures and humidity.。Immediately after opening、What surprised me the most was、その立ち込める辣油の香りの豊かさです!この食欲をそそる香りだけで箸が進みそう!辣油のベースはキャノーラ油丁寧にヘタと種を取り除いた朝天唐辛子国産唐辛子をローストしてから油でじっくり中火で香料の草果と山椒と一緒に風味が飛ばないように火入れしていきます味や風味の決め手は温度で絶妙な火加減がこのような繊細な辣油を作り上げています「じゃこ辣油」 カリッカリに揚げた食感の楽しめるじゃこに辣油を合わせた一味変わった「じゃこ辣油」。If you also open this、The fragrant scent of potatoes rises、The scent of the sublime oil with a mellow feeling wafts in the air.、味わう前から間違いのない美味しさが伝わってきます!「わさ公式Instagram」の記事の中には、Pouring potatoes high into a pot of hot oil、I could see that you are uploading a video to finish it crispy。This burning seems to be the liver、Texture and aroma of potatoes、Flavor、It is calculated by considering the balance with hemp oil to make the most of the original umami taste of potatoes、22Deep-fried potatoes are pickled for a minute。This is vegetables and tofu、Buckwheat soup and pasta、炒めものに使えるようです!じゃこは和歌山の山利の目の細かい粒のそろったものを使用されています「わさ特製じゃこ辣油 × おぼろ豆腐」 器釋永岳 gen薄鉢 φ180 先ずは、Choose a combination of tofu that is also offered at the store、I tried to match "Oboro Tofu" and "Jako Oil" simply! I take a bite and nod my head.、That crunching sound resonated pleasantly again.、The more you chew, the more the umami taste spreads、It exposes the presence of Jaco.。A dish that I can't bear as a potato lover! The smell of hemp oil is elegant、While tasting refreshingly、The pungent taste that rushes in with the time difference becomes a habit! Because the umami taste of potato oil alone is strong and very fragrant、Because even dark tofu will lose、さらに豆腐の水分を抜いてから合わせる方が相性良さそうです! この「じゃこ辣油」は、Wouldn't it be delicious if it was paired with sweet and sticky potatoes? And intuition works、Immediately、私たちが応援する新事業「伝七(den7)」が販売する三方原産じゃがいもの7種類の中から「グランドペチカ(デストロイヤー)」と「アンデスレッド」をチョイスして試してみましょう! 「グランドペチカ(デストロイヤー)」は、Sweet smell like sweet potato、And golden pulp as beautiful as chestnuts、The smooth texture is、Potatoes made from red soil produced in the Mikatahara plateau of Hamamatsu "Grand Petica (Destroyer)"。This potato is、Originally found by Masahiko Bale, who has produced many varieties in Unzen City, Nagasaki Prefecture, as a mutation of "Red Moon" on his own farm、It was then nurtured、2000Varieties are registered in 2000.。What is the name at the time of application, "Oh my gosh"。Even now, it is often displayed on the sales floor under the name "Destroyer"、その赤紫色の表皮と芽の周りだけ赤色に染まる姿が「覆面マスクを被ったレスラー」のように見えることが名前の由来となっています正式名は「グランドペチカ」といいロシア式の暖炉を意味する「ペチカ」と地面を表す「グラウンド」をかけ合わせた言葉です「わさ特製じゃこ辣油 × グランドペチカ(デストロイヤー)」 器釋永岳 gen薄鉢 φ180 今回は「じゃこ辣油」に茹でた「グランドペチカ(デストロイヤー)」を合わせてみます火入れしても煮崩れしにくい果肉の「グランドペチカ(デストロイヤー)」は縦半分にカットすると、Its cross-section is beautiful.、Reminiscent of sweet potatoes and chestnuts。By lightly shaking the salt、The sweetness is emphasized and the taste becomes rich! For a crisp texture、This crunchy feeling makes for a good accent、The ultimate combination is completed with the synergy effect of umami × umami! If you want to pair wine here、「ジャック・ラセーニュ(JACQUES LASSAIGNE)」のラ・コリーヌ・アンスピレ(La Colline Inspiree)を合わせてみてはいかがでしょう♪ 「わさ特製じゃこ辣油 × アンデスレッド」 器釋永岳 mars平皿 φ250 「アンデスレッド」は、It is a potato that is said to have been born from the crossing of "Solanum Freha", which is native to the South American Andes, and "Early Rose", which has a red epidermis.。When heat is applied, you can enjoy a crisp texture、It has a firm sweetness in a creamy texture。It becomes a gentle sweetness than "Grand Petica (Destroyer)"、Because the texture becomes smooth、It becomes a dish that you can feel the existence of this crunchy feeling even more、こちらもすこぶる相性が良い組み合わせとなりました! 「わさ(WASA)」のソムリエを務められる宮城玲央奈(Reona Miyagi)さんに伺ったところ、"The compatibility with Meita Potezala is also outstanding!"。It seems that there was no mistake in the combination with potatoes! Because it seems to be compatible with the peculiar special potezala of our house、次回はそちらで試してみようと思います! 「わさ特製辣油 × プーレノワール鶏ガラスープの冷やし淡麗ラーメン」 器釋永岳 gen薄鉢 φ230 「辣油」はシンプルなラーメンに合わせようと、Since it is summer, I will try to accompany it with "chilled Tanrei ramen"! "Poulé Noir" to a chicken glass soup cooked carefully、Blend Japanese-style broth blended with grilled chin, true kelp, bonito bonito, mackerel bushi, moisturized sardine bushi, shiitake mushroom、Chilled Tanrei ramen that can be eaten smoothly and smoothly over the throat even in summer! This oil is combined with an elegant broth、I was surprised that it brought out the flavor even more! While making you feel the pungent taste of chili peppers、The soup is reborn as a mellow and flavorful superb soup! Hemp oil that goes well with clear soup、But、旨味をさらにパワーアップさせるという味わいは初めて口にする衝撃的な美味しさとなりスープを飲み切るまでに堪能致しました! 「わさ特製辣油 × プーレノワールのTKG」 器釋永岳 gen中鉢 φ130 〆のご飯は「プーレノワール」の有精卵を使った「TKG(卵かけご飯)」に「辣油」を合わせてみましょう!炊きたてのご飯に卵を割り入れ、A little dripping French Camargue salt and soy sauce、辣油をスプーン一杯分添えれば完成です!伸びやかにスクスクと育つ鶏たちは自然に自生している草も食べているため有精卵は生命力に満ち溢れ卵黄は眩いばかりの鮮やかなレモンイエローを放ちます。This "hemp oil" is、I think it will best match sweet and sticky ingredients、The sweetness of freshly cooked white rice、Full-bodied yolk of fertilized eggs、プルルンとした弾力と粘りの強い卵白と相性抜群で究極の「TKG(卵かけご飯)」の完成です! 鶏胸肉の低温調理とも楽しめそうですし、I have to do a slap in the face! (Laughs) The special oil of "WASA" that seems to be infinite ways to enjoy it。山下シェフが「日本一の辣油です!」と仰っていた通りこれはハマります!辛味を欲する夏本番が到来!我が家は「わさ(WASA)」の特製辣油を手放せなくなりそうです♪ わさ(WASA) 住所東京都渋谷区東16-1 ベルザ恵比寿1F TEL非公開 営業時間:17:30~、20:30~(2部制) 定休日:On Sundays、月曜 座席数:8席 ※予約はOMAKASEのサイトより https://omakase.in/ja/r/na771535...

Champagne in stock for the first time in Japan! "Jacques Lasseigne, called Montrachet of Mongoo, and the calligrapher Kisui Nakazawa"

Southern Champagne Region、The village of Montgueux, near Troyes in the province of Aube, is、Chardonnay production areas that major Maisons are also paying attention to。He was the creator of Jacques Lassaigne.、Jacques Lassaigne, father of the present lord, Emmanuel Lassaigne,、Born here in Mongoo。Jack、I was attracted to the land with the privileged location of this village, which is my birthplace.、"We should be able to make great wine here," he said, planting grapes with his four brothers.、1964A small family-run Champagne Maison that started from scratch in the year was the birth of Jacques Lassaigne.。 The Maison founded by his father, Jacques Lasseigne, was taken over by his son Emmanuel Lassègne in 1999.。Although chemicals have been avoided and manufactured as much as possible since the time of my father, Jack,、His son Emmanuel sought further reforms.、Take a step or two forward based on your convictions、Conversion to biogiloc farming。Cultivation abolished chemical synthetic fertilizers、Natural fermentation with autogenous yeast、Addition of sulfurous acid (SO₂) is minimized only when squeezing、Unfiltered、Sticking to unclearness and natural construction、Establish a policy not to detract from the delicate aroma of grapes。Mongoo Chardonnay is highly ripe and easily rises to more than 11 degrees Celsius.、Reduces sugar addition during tilage、Do not supplement base wine、Carbon dioxide gas is set to a relatively low of about 5 atm.、Degorgeman (without lees) is a la volé (crown removed by hand)、pushing the lees out by the pressure inside the bottle)。Dry type of champagne brewed without supplementing with desage zero and sugar is、Attention to detail stands out、It creates a creamy blanc de blanc。 "Jacques Lassegne" called Montrachet of Mongoo The ultimate champagne "Reserve Extra Brut" is the ultimate champagne in which "Jacques Lasseigne" called Montrachet of Mongoo expresses the personality of the harvest year in the best possible way.、Based on 2015, including a 50-year-old vineyard, reserve wines from 2010 are used.。Mongoo's Chardonnay-like pure acid and rich mineral feeling、Aroma of ripe exotic fruit with nutty complexity、The soft foam that blends in with the tongue like silk gives it a dignified purity.、Blanc de Blanc with unparalleled characteristics。 "Producers:エマニュエル・ラセーニュ(Emmanuel Lassaigne)” エマニュエル・ラセーニュ(Emmanuel Lassaigne)1970年生まれ。10Years after working in packaging machine factory、1999Determined to take over the family business, which would become a small Champagne Maison of the family in a year.、2002Since then, he has been in charge of the 3.5 hectares of vineyard and management by himself, presiding over the Maison.。Brewing is self-taught、I didn't go to brewing school.。He says, "I'm only going to be taught to use chemicals."。From Emmanuel's Champagne、Not a few feel the cries of his heart as he craves the terroir of Mongoo as it is.。 "Called the Côte de Blanc of the Second、9000万年前に海底が隆起した白亜質の土壌” 「ジャック・ラセーニュ」の大きな特徴は、Like the Côte des Blancs districts、That it is a chalky soil suitable for the cultivation of Chardonnay。Its geological age is 15 million years older than the Côte des Blanc districts.、9000Located on a hill at an altitude of 260 m consisting of cre (chalky) where the seabed was raised 10,000 years ago。The vineyard of Mongoo village is about 215 hectares、About 90% is occupied by Chardonnay。Because it is located south of the Côte des Blancs districts、Grapes have a higher sugar content。This chalky soil sinks deep into the ground south of the Côte des Blancs.、It reappears on the surface around Mongoo village like a remote islet。For that、85% of the village is planted with Chardonnay.、It is called the "Second Côte des Blancs"。 ”モングーと日本を繋ぐ明治時代の政府の名” 実は、Ecoil says that the single vineyard "Clos Saint Sophie" in Mongoo is a vineyard closely related to Japan.。Meiji period、In the name of the government、Two young men from Katsunuma went to France to study viticulture and winemaking。What they relied on was、Troyes agronomist Charles Barte。They brought home 100 saplings.、It is said that it was planted in Katsunuma、The field where the seedlings were grown was "Clos Saint-Sophie."。Emmanuel has been using Chardonnay from this vineyard since 2010.、Brewing Champagne。2007The barrels used in Saint-Toban of the year and、2004500L used in the Macon Solutre of the year、1997Barrel used for savanyan supplemented by the year、1976Fermented in the barrels used for the cognac of the year、6Blend after maturation。In the label、Barthe, who received the Order of Merit from Japan,、It depicts "chrysanthemums" in honor of the gift of "chrysanthemums" to the Emperor of Time。For Japan、There is no difference that this place is a very connected place.、I also want to thank Emmanuel for still cherishing that connection.。 During such、With the spread of the new coronavirus infection that plunges the world into a vortex of fear、The impact on the economy will be remarkably large, which will be the largest recession since the Great Depression and the Lehman shock.、While the number of producers affected by this is innumerable,、"Jacques Lasseigne" was no exception.。 Jacques Lasseigne's "Reserve Extra Brut" which was originally shipped to restaurants in Paris。 The impact of the coronavirus lockdown continues for a long time、"Jacques Lasègne", which became a champagne that temporarily had nowhere to go,、It will get an unexpected ripening period longer。 To the news from Emmanuel from Mongoo village、It depicted the heartbreaking cry of wanting to put the champagne out into the world.。 ”日本初リリースとなるプロジェクトチームを発足” 日本初入荷となるシャンパーニュ「ジャック・ラセーニュ」を日本から世に出すためにプロジェクトチームを発足し、Codenamed "AIDER"。 Embracing the convictions of Emmanuel, the creator of proud Champagne、A heated battle of team members who are also Champagne lovers begins。 The project team、Fundraising, planning, production, sales, advertising, sales, etc.、Specialists skilled in each field、Careful planning。 ”書道家・中澤希水とジャックラセーニュの出会い” フランスと日本を繋ぐ架け橋となるよう、"Let's release it with an original label that looks like Japan"、Kisui Nakazawa, who is active as a calligrapher, stood there with a blank slate.、The day of his first tasting of "Jacques Lasseigne" was celebrated。 "Calligrapher:中澤希水(Kisui Nakazawa)” 中澤希水(Kisui Nakazawa)1978年1月6日生まれ。Graduated from Daito Bunka University, Faculty of Letters, Department of Chinese Literature。Presiding over Kisui。Born to calligrapher parents, he began calligraphy.、Learn traditional calligraphy based on the classics。2014Winner of the 9th Teshima Right Lord Award、2016Appointed as Hamamatsu City Goodwill Ambassador "Yaramaka Ambassador"。Drama Title、Calligraphy supervision and logos、Calligrapher who has worked on many calligraphy classes。 Mr. Kisui also has extraordinary feelings for France。When I was young, I still felt immature as a calligrapher、Overturning the image of a traditional calligrapher、I want to build a world of expression that is unique to me、Travelling to France to spread his knowledge。Carefully nurturing the rich sensibility gained from the climate of a foreign land、It is said that the expressive power gained at that time is also cherished in the current book。 Thinking back to the days I spent in France.、In the bridge that connects France and its own country, Japan,、Think of it as "a place where you can demonstrate your own power"、When I touched that champagne,、Decide to brush from the inspiration that springs up。To breathe life into a single tree that looks forward to the day when it will come out into the world。 Love Nature、Like Emmanuel, who wants to express Mongoo's terroir as it is,、The beginning of Mr. Kisui's brush is powerful、The flowing brush shows very natural movement。 It's as if、As if to reflect the delicate bubbles of "Jacques Lasseigne" delicately rising in layers、So naturally。 Light brush tip。Even if it looks like you are drawing irregular lines、I felt overwhelming power from the movement without a single thread disturbance、The figure that overlaps many layers is、Reminiscent of rich complex flavors。All of it is like "Jacques Lasseigne"。 Champagne while still、In an attempt to release it for the first time in Japan、When the team member in charge of the design told me that I would be using Hiragana,、A beautiful appearance that can be taken as a kind of work of art "Jakkuse-ni" has emerged.。While cherishing Japan's good old culture、For Mr. Kisui who always keeps in mind that he wants to establish a new field、The appointment of this hiragana is、While being a very familiar character、It was also a challenge to a new field.。Converting French to Hiragana。 There、The number of sheets of paper that reminds us of the hardship to complete。 Improves concentration、Enrich your imagination、I decided to make this historical culture of calligraphy something that was close to the modern world.、With that thought in mind。Waiting for that moment when the heart dwells in the book you draw、I wrote down many sheets and completed them.。 「ジャック・ラセーニュ レゼルヴ エクストラ ブリュット NV/ JACQUES LASSAIGNE RÉSERVE EXTRA BRUT NV」 × 「中澤希水(Kisui Nakazawa)」 こうして誕生した「ジャック・ラセーニュ」と書道家:Champagne in collaboration with Kisui Nakazawa、Moving from France to Japan、We're about to celebrate the day of its release with a bang。 Reserve Champagne that has undergone in-bottle aging born by chance、Like a specially aged Prestige Champagne。Breathed new life by the hands of the project team joined by Mr. Kisui Nakazawa、It will be the first cuvée of "Jacques Lasseigne" to arrive in Japan。 JACQUES LASSAIGNE https://jacques-lassaigne.com/...

Summer Marine Day Tradition! The "Champagne Festival" by WINE CLUB HAMAMATSU is coming!

Every year、"Champagne Party" organized by "WINE CLUB HAMAMATSU (Wine Club Hamamatsu)" which was held regularly on "Marine Day"、今年復活の日を迎えやって来ます! 4年ぶりの開催となる本年の会場は緑豊かな佐鳴湖を一望する「THE ORIENTAL TERRACE(ジ・オリエンタルテラス)」です。Deep blue sky and sparkling lake surface、緑生い茂る大自然の共演となる佐鳴湖の雄大なロケーション! 真夏の乾いた喉を潤す極上のシャンパーニュ(15種類)とともに今回は南仏生まれの白をテーマにしたサマーパーティーとして「Soiree Blanche(ソワレ ブランシュ)」の雰囲気でお楽しみいただきます!定員人数に限りがありますのでお申し込みはお早めに! <チケットのお申し込み(Peatix)> http://ptix.at/pCA4aC <開催日時> 開催日:2022年7月18日(Mon)海の日 開催時刻:14Reception at 30:00、15時00分~18時00分 <会費>16,000円/税込 <定員>80 名 <料理>着席ブッフェスタイル <ドレスコード>オールホワイト/白のコーディネート 注)ドレスコードを守らない方は入場不可となります<会場> THE ORIENTAL TERRACE(ジ・オリエンタルテラス) 〒432-8021 静岡県浜松市中区佐鳴台6-8-30 TEL:053-447-3241 <主催> WINE CLUB HAMAMATSU(ワインクラブ浜松) お問い合わせ先wineclubhamamatsu@gmail.com...

Plum work 2022 "Homemade plum wine" Making plum wine to enjoy separately from sake using ome of Minami-takame plum

The plum work season has arrived again this year! Following on from last year、The ome plum of Nanko plum was taken from a splendid plum tree at a friend's house.、5kg from Toyohashi artist Shintaro Ajioka residence、I was able to receive 11 kg and a total of 16 kg of ome from the residence of Toshiro Muramatsu of Maserati Porsche friends in Mori Town、Using freshly harvested ome plums、今年も「自家製梅酒」を作りたいと思います! 昨年、The "homemade plum wine" that challenged was made into a base alcohol、Orthodox "White Liquor Godo"、"Brandy Dilbell Napoleon" that seems to be able to enjoy a rich taste、Sweet potato shochu "DAIYAME~Daiyame~" with a sweet smell like lychee、"Jifar Ginger of the Indes" of herbal ginger liqueur、I made a spicy and adult "Dry Gin Masters London" and 5 kinds in total。Stocked last summer、When I tasted it last winter, six months after it was time to drink、Plum wine using white liquor has a bad alcohol smell、Turns out to be undesirable。What was finished to the taste of your favorite was、Because it was two kinds of "brandy plum wine" and "gin plum wine"、This year, we will focus on them and "2 kinds of brandy plum wine"、"Jin plum wine 2 kinds"、"Whiskey Plum Wine"、"Vodka plum wine"、「ラム梅酒」と7種のベースアルコールを用いて作りたいと思います! 梅は生き物、Freshness is important! immediately、Let's get to work on the plum business! Fill the barrel with plenty of water、Carefully wash Ome by hand while draining water.。Replace with clean water、1Leave in the barrel for about an hour to remove the acne。 Azal Ade、While draining on kitchen paper、Using bamboo skewers, we carefully remove ome's heta one by one.。Some of them can be taken beautifully with Pollo.、Some children are a little easy to remain.、The more you take it cleanly, the more、In order to become a plum wine with a refreshing taste without gnawing taste、Let's handle it carefully so as not to scratch it! One last time、Carefully wipe up one by one、Removes moisture firmly。 Because the preservation bottle of a large glass is difficult to boil and disinfect、After washing the detergent with hot water, dry it.、Cleanly disinfects edible alcohol with soaked kitchen paper。Carefully laid out ome plums on the bottom、Sprinkle ice sugar from above to fill the gaps、Ome → Ice Sugar→ Ome → Carefully Alternating with Ice Sugar、While thinking about making it delicious、Let's put it in with all our heart! When you have finished putting in all the doses alternately,、Gently pour alcohol from above、Let's put a lid on it。Store plum wine in a cool, dark place、Once a day until the ice sugar melts, rotate the container and move it to make the sugar in it uniform.。When the ice sugar melts away、Just wait patiently for it to become a delicious plum wine。 ❶ Ome 1.6kg.Ice sugar 1kg.Brandy 2.8L (5L bottle) ❷Ome 1.2kg.750g of ice sugar.Gin 2.1L (4L bottle) ❸Ome 700g.500g of ice sugar.800ml of rum (2L bottle) ❹ Ome 600g Ice sugar 600g.100ml vinegar (1.5L bottle) ❶Ome 1.6kg.Ice sugar 1kg.Brandy VO2.7L (5L bottle) ❷ Ome 1.6kg.1kg Ice sugar.Brandy VO2.7L (5L bottle) ❸Ome 1.5kg.1kg Ice sugar 1kg.Whiskey 2.7L (5L bottle) ❹Ome 1.5kg.1kg.Ice sugar 1kg.Whiskey 2.7L (5L bottle) ❺Ome 1.6kg.1kg.Ice sugar 1kg.Gin 2.8L (5L bottle) ❻Ome 1.6kg.1kg.Ice sugar 1kg.Vodka 2.8L (5L bottle) ❼ Ripe plum 1kg.Shochu 35 degrees 100ml.Coarse salt 160g.Honey 100ml (1.5L bottle) Make "plum syrup" with surplus ome、Because this is non-alcoholic、Use it as "plum juice" and "plum sour" to prevent summer battering。Also、I wanted to make about 1 kg of "honey umeboshi" with a beautiful large grain of ome、We are currently ripening carefully selected ome plums。When the ripening date arrives、梅仕事〜第二弾〜が始まります! 半日を要し、Plum work that went on for two days。This year, we have heard from far away voices saying that "a good harvest" is being served.、There were many posts of housewives working plum work in every household.、Thanks to my friends who shared the splendid ome plum、今年も美味しい梅酒にありつけそうです!(感謝) 甘酸っぱくて、"Plum wine" that you can enjoy a plump taste is、Not just delicious,、In addition to citric acid that promotes fatigue recovery、Vitamin B2、Vitamin B6、potassium、Picric acid、Polyphenols, etc.、Contains various nutrients、Its benefits are wide-ranging.。By making it homemade、Change the base alcohol or、Adjusting the formulation and so on、Because it will be possible to finish to your favorite taste、皆さんも自身に合った梅酒を是非見つけてみてくださいね♪...

Hamamatsu・Nekenke Afternoon Tea Party "Tea Gathering - Wrapped in the Scent of Earl Grey"

On a late afternoon in May when you can feel the wind blowing in the summer、Invite friends who like tea、Titled "Tea Gathering: Surrounded by the Scent of Earl Grey"、We will hold an afternoon tea party at our house! The "tea gathering" planned this time is、Surrounding a friend from Hamamatsu and a friend from Nagoya who responded to the tea article I posted on Facebook、Please bring your favorite Earl Grey tea and tea confectionery to each of them.、It will be a casual tea party, ♪ even though the weather was so bad that a heavy rain warning was issued until the day before.、On the day, we were blessed with good weather that made us peek into the sunny weather.、We are welcoming a refreshing tea day! The Scandinavian antique dining table installed in our dining room is、Because it becomes an oval-shaped extension table that extends in three stages of width、Take out the stored auxiliary top plate and extend it to the longest、Set up so that 6 people can sit comfortably。伸長式のダイニングテーブルは本当に重宝します! ウェルカムドリンク「PERRIER JOUET GRAND BRUT (ペリエ・ジュエ・グラン・ブリュット)」 雨も上がり、The afternoon welcome drink that peeked out into the sunny sky was、I thought that I would toast with foam first to moisten my throat lightly.、Champagneの「PERRIER JOUET GRAND BRUT(ペリエ・ジュエ・グラン・ブリュット)」を開栓! 1811年創立の老舗シャンパーニュ・メゾンとなるペリエ・ジュエ社は、1861In the year became Queen Victoria of the United Kingdom、In addition, a venerable Maison who was given the life of a purveyor of the French royal family。The solid composition and complexity of Pinot Noir and the heaviness and harmony of Pinot Meunier、And the elegance of Chardonnay, synonymous with the Maison, adds glamour to the finish.、Savor an elegant, sophisticated and harmonious Champagne。Afternoon afternoon、シャンパーニュを口にした淑女の皆様は淡く頬をピンク色に染められておりました♪ 装花「FLOWER AND DISGN SOWAKA (フラワーアンドデザイン・ソワカ)のフラワーアレンジメント」 そして、The flowers that decorate the table are、華道家がプロデュースする花屋「FLOWER AND DISGN SOWAKA(フラワーアンドデザイン・ソワカ)」のオーナーで友人の永井裕心くんに要望をお伝えしてオーダー。Use a candlestick arrangement that increases the gorgeousness and a trapezoidal flower pot that is easy to capture on the background of the teacup、The shades of the two kinds of arrangements with height differences in the position of the flowers are、I hope to unify with adorable colors as befitting a tea ceremony、It also matched the atmosphere of the classic and antique tea cup set used for the tea party.。The finish exceeded my expectations.、Favorite peonies and several kinds of roses arranged in a dome shape、360°C Beautiful finish no matter where you watch it! Our dining room is enveloped in the fragrant scent of fresh flowers、With the hope that it will be a moment full of smiles ♪ for friends [Candlestick Arrangement Fresh Flower] Peony / Yae Lily / Nine Kinds of Rose / Two Spray Roses / Bubardia / Lace Flower / Lemon Leaf [Trapezoidal Arrangement Fresh Flower] Five Kinds of Roses / Carnations / Anthurium / Lace Flower / Peony Seed / Strawberry Leaf Large ring of peony that becomes seasonal flower and elegant eight-fold lily、Combine several different roses、From shades that give off a soft impression to shades with gorgeous shades、Layered petals create a classic atmosphere。Yushin-kun、いつも素敵なアレンジメントを有難う御座います! 持ち寄っていただいた紅茶と我が家の紅茶を合わせて今回飲み比べるのはアールグレイを中心にオーガニックものやカフェインレスも含む七種の紅茶となります! ①「Highgrove/Organic Earl Grey(ハイグローブ/オーガニック アールグレイ)」 ②「JUN CHIYABALI TEA GARDENS/HSP FIRST FLUSH(ジュンチヤバリ茶園/ヒマラヤン・スプリング 2022 ファーストフラッシュ)」 ③「TWG Tea/French Earl Grey(ティーダブリュージー・ティー/フレンチ・アールグレイ)オートクチュール缶」 ④「なごみナチュルア紅茶/カフェインレス紅茶 アールグレイ(ティーバッグ)」 ⑤「TWG Tea/Earl Grey Gentleman(ティーダブリュージー・ティー/アールグレイ・ジェントルマン)オートクチュール缶」 ⑥「KUSMI TEA/EARL GREY INTENSE(クスミティー/アールグレイ・インテンス)」 ⑦「TWG Tea/Tea Party Tea(ティーダブリュージー・ティー/ティー・パーティー・ティー)オートクチュール缶」 紅茶の美味しい淹れ方は茶葉により若干異なりますが、Basically using boiling 100°C boiling water、After warming a teacup or teapot、Pour boiling water vigorously over the tea leaves of the teapot。A good rule of thumb for tea leaves is、1 teaspoon (2~3g) for 1 person、Add tea leaves for the number of people、1Pour 150~160ml of cup as a guide.、Take time to steam、Fine tea leaves steamed for 2 minutes ~ 3 minutes、Large tea leaves should be steamed for 3 minutes ~ 4 minutes as a guide.、After lightly mixing in the pot、Pour into a teacup。ティーストレーナー(茶漉し)を使うことで茶葉の入りを防ぎましょう! 「Highgrove Organic Earl Grey (ハイグローブ オーガニック アールグレイ)」 この日、The tea that decorates the top batter is、「Highgrove(ハイグローヴ)」のオーガニック・アールグレイ! 英国王室御用達の紅茶と言えば「Fortnum & Mason (Fortnum & Mason)" but "High Grove"、Prince Charles launches the brand、Contributing to the Social Environment as Our Philosophy、Only those approved and carefully selected by Prince Charles will be commercialized.、オリジナルのオーガニック商品を取り扱うことを徹底されています! 「ハイグローブ」は、At Prince Charles and his wife's private residence near Tetbury, Gloucestershire,、1980Since you have lived in a year、There is a figure of Prince Charles who was instrumental in the renovation of the garden.、It is known as a very innovative garden。This tea, named after Prince Charles, is、丸みのあるアッサムとしっかりしたセイロンティーのブレンドでモーニングティーなどに最適! 紅茶のベースは中国紅茶と中国緑茶のブレンドで、Good quality because it is organic、Astringency is modest and light taste。If you can smell the pleasant scent of bergamot、そこはまるで英国のティーパーティーに参加しているかのような雰囲気で一気にトリップできる紅茶です! 「Fortnum & Mason(フォートナム&メイソン)/ ショートブレッド(デメララシュガー)」 こちらに合わせるお茶菓子は、「Fortnum & Mason(フォートナム&メイソン)」のショートブレッド。Known as a Scottish traditional confection、Shortbread from the British Royal Family and Prince Charles' Brand Tea、It's the best combination of the best.。Demerala is a large grain of sugar with a refined yellowish gold color.。It is made from sugarcane、It is named after the first Guyana Demerala colony that was produced。The rich aroma of butter spreads richly、Enjoy the crunchy texture、You can feel the moderate sweetness。英国式にジャムを付けながらいただくのも良いでしょう! 柑橘系ベルガモットの爽やかで芳しい香りが部屋中に心地良く漂い、Healed lightly、自然と笑みが溢れてしまいます♪ 産地や茶葉の品種により、The world of black tea with greatly different colors, aromas, and tastes。Flickering and swaying in the teapot、Tea leaves slowly open、味わい深く仕上がっていきます! 「ジュンチヤバリ茶園 ヒマラヤン・スプリング 2022 ファーストフラッシュ (JUN CHIYABALI TEA GARDENS HSP FIRST FLUSH)」 お次は、First picked tea picked in the spring of 2022 when it arrived from Nepal。"Junchiyabari Tea Plantation" opened in 2000 in Finle, Dankuta District, Nepal。27°1′N、87°19 minutes east longitude、Located in the Himalayan Highlands at an altitude of 1650~2200m、It is a family-run tea plantation with an area of about 90 hectares.。"Jun = Moon"、"Chiya = tea"、"Bari = Garden"、means moonlit tea garden。ヒマラヤ山脈を有するネパールから届いた貴重な初摘み紅茶をいただきましょう!...

Toyohashi French "aru" Delicate and neat full course along the body naturally by making use of the local material of Higashi-Mikawa

Since 12/27/2017 opened in the city of Toyohashi, Aichi prefecture building 2nd floor、As early as distinguished oneself、I went to French restaurant "aru", which has grown into a popular restaurant in the Higashi-Mikawa area.、Full course lunchtime! The location is on the 2nd floor of the Yoshida Building along Hirokoji within a 5-minute walk from JR Toyohashi Station.、A simple brass sign under the soft light lit by eucalyptus trees and naked bulbs is a landmark! If you visit for the first time in a while、1On the 1st floor, there was a high-end bread specialty store "Muginokura"。 The name of the shop is named after the names of your two children.、"aru(al)"。 At the end of the leisurely approach、The smoky blue wooden door that becomes the theme color of this shop welcomes you gently、A comfortable space awaits you at the end of the door! The design of the store is、Toyokawa is active mainly in architects ' HAAG DESIGN + Haag Cafe (Hague Design + The Hague Cafe)" is designed to incorporate the chef's attention、Exudes a cosy soft air to flow into the simplicity of space。Kitchen suggests that the appearance of the floor are arranged on the right、We have about 14 to 18 seats in a relaxed manner.、It seems that the sales style while the number of seats is slightly limited by corona disaster continues。 20I wanted to out the atmosphere of the restaurant you like found in the apprenticeship in Paris in the late、Suzuki chef talk round table using the old material was item 外せない。Think that chef is granted the、Kazushi Aoyama, a craftsman of the workshop "Wood and Leather aoyama" in Shitara-cho, Aichi Prefecture! dare、The round table with taste created by stitching together old wood is packed with Chef Suzuki's warm thought that "I want you to enjoy the meal without straining your shoulders and elbows"! Fresh flowers that make you feel the season are、Kaori Akaya of Toyohashi's small flower shop "Lacle Florists" regularly asks for arrangement and maintenance、I am always healed by the flowers and plants that are set up very tastefully! This is、Learn the basics of cooking from Chef Yuji Kawada of osaka's bistro "Avolonte"、In addition、Hiroki Yoshitake of the popular restaurant "Sola" which became independent after training at the 3-star "l'Astrance" in Paris and earned 1 Michelin star at the shortest (Yoshitake Hiroki)And the chef、I learned a lot how to make use of the ingredients from chef Minoru Ogata of "nacrée" in Sendai, who is also from "Astrance" and becomes a Michelin star.、Chef Takumi Suzuki, who gained experience as a service and Sommelier at Restaurant Eternite in Osaka, was 32 years old.、It is an independent shop with Sommelier's wife, Aya Suzuki, and two tripods! Although "ARU" has been cheering since the beginning of the open,、Gault, a restaurant guidebook from France published in 20 countries around the world as a restaurant guide recommended by gastronomic experts&Millau (Go et Millau) 2022" won two tocks for the second consecutive year、Makes its national debut! Currently lunch、Recommended one course "saison" for both dinner ¥11,000 (around 12 dishes)、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、We are offering dishes unique to Higashi-Mikawa that can only be tasted here! In the walk-in cellar in the store、About 700 bottles of Wine, mainly Japanese wines, are placed.、The treasured children who have collected little by little by two people up to now are lined up.。You can also enjoy Japanese wine, which has attracted attention in recent years, to match the dishes.、Only in this shop! Today's Menu Drinks menu includes、Available in a wide range of drinks from alcohol to soft drinks、For those who like wine、Mainly Composed of Japanese and French wines、A pairing wine course is also available to snuggles up to the dishes。This time, we selected 7 kinds of dishes with wine for each of them! Champagne「Petitjean Pienne / "Champagnes Blanc de Balncs Extra Brut" / プチジャン ピエンヌ) 「ブラン ド ブラン エクストラ ブリュット シャンパーニュ プチジャン ピエンヌ」は、Blanc de Blanc Champagne made only from Chardonnay。One of the most highly regarded Côte des Blancs districts known for their high-quality Chardonnay、Produced only in Chardonnay from the Village of Claaman, a Grand Cru-rated village。Made by assembling wines from several different years、3Released after 20 years of maturation。Charred butter、Honey、With a faint citrus flavor、It is a well-balanced champagne that harmonizes delicate sourness and gorgeous fruitiness.! 「春人参とライム」 春人参の香りや旨味を水に移した澄み切った冷製スープ。Dripping olive oil、A dish with lime skin shaved to finish。Feel the smell of the soil and the natural sweetness of vegetables、一気に食欲を掻き立てられる魔法のスープです! 最初の冷製スープで食べるモードにスイッチが入ったのか俄然食欲が湧いてきました!初夏に相応しい色鮮やかな盛り付けも思わず心が躍ります! この日は、I visited with my friend Ono-san.、Although I had recommended "aru" for a long time、The timing is not right easily、This time、初aruを体験していただきます! 「ミニトマト」・「もものすけ」 定番で提供している豊川の「ミニトマト」は、tart with rosemary scent。Served with asparagus grown spikes and leaves。"Mini tomato" made with great pains by the family of mr. and Mrs. Suzuki's friends has become one of the indispensable ingredients for "aru"! If you take a bite,、The sweetness of the tomato that can be played with a petit、moderately salty、Finger food with rosemary scent tickles nose。薄タルトのサクサク食感がまた良いアクセントになります! 赤蕪の一種で生で食すのに適している「もものすけ」を薄くスライスし、Homemade karasumi sandwiched between、Served with Nastatium。柔らかな肉質で甘味の強い「もものすけ」にねっとりとした半生カラスミがマッチング! 愛犬ショコラを飼うようになってから、I'm really going out at night and it's really less、Originally, we who drink lunch are more suitable for the character。While the pleasant sunlight shines in、緩やかな時の流れを感じながら味わうワインはまた格別です! 「デラ空洞 2021/LES VINS VIVANTS(レヴァンヴィヴァン」 長野県東御市の「LES VINS VIVANTS(レヴァンヴィヴァン」から初リリースのワイン「デラ空洞2022」。2015Mr. and Mrs. Ogino who moved to Tomi City in 1997、Pinot Noir、Gamay、Chenin Blanc、Chardonnay, etc.、We cultivate various varieties naturally without using pesticides or chemical fertilizers.。This is made by purchasing Delaware from Yamagata Prefecture、Whole chamber semimasseracion carbonic preparation without de-infarction crushing in an open stainless steel tank。Wait for fermentation to begin with wild yeast。I didn't do pijaju.、Light le montage from around the 4th day after fermentation begins。Squeezed with a pneumatic membrane press in the middle of fermentation、Switch to fermentation of only fruit juice。After fermentation、Surreal until bottled to give it a little umami。No sulfite is added from preparation to bottling、Unfiltered、Bottled。ヌーヴォーらしいチャーミングな香りとデラウェア特有の溌剌とした酸と旨味のバランスが取れたワインを「玉レタス」に合わせて! エチケットのイラストは、Illustrator Yunico Uchiyama's unique and cute design、It's etiquette that I don't often see as wine.、I feel like that's the time、一瞬「YOASOBI」的だと思いました!(笑) 「イチローファームの玉レタス」 豊川の「イチローファーム」は、Yoshiyasu Kitakawa's older brother of "Biryoku no Kaze Farm Kitakawa" where green asparagus is made、Looking up to Ichiro Kitagawa、"Ichiro Farm" taken from the name。The organic "tama lettuce" made here、No lye or ebb at all、Lushly、Leaves are softer than winter lettuce、You can feel the sweetness! Served with baby leaf salad on top、Pickled kumquat compote and chalets in some places、Salad lettuce with oil made with toyohashi leaves, which boasts the largest production volume! There is no crispy feeling、Feel the sweetness of lettuce every time you chew、The bitterness of kumquat、The faintly fragrant leaf oil is beautifully fused、デラウェアのナチュールワインとの相性も抜群!このレタスの持つ素材の強さを存分に活かしているサラダレタスにハマってしまいました! 自然の恵みが織り成す断面美!これほどに瑞々しく美味しいレタスであれば一玉をあっという間に平らげてしまうことでしょう!愛知県と静岡県は本当に美味しい野菜を作る農家さんで溢れています! 「こことあるシリーズ 2018 ぴのろぜ/ COCO FARM & WINERY(ココ・ファーム・ワイナリー)」 このロゼワインは、It all started when I tried pinot noir, which I originally intended to make red wine, and made rosé wine.、The wine made with the intention of being a one-time limit was so popular that、It later、It is built while refining and exploring the best way。⼝当たりは伸びやかな芯のある酸味を軸にピンクグレープフルーツのような旨味と苦み⾹ばしさがありフレッシュで豊かな果実味のある味わいが心地好いワインを「初鰹」に合わせて! 殆どのサーヴを奥様の彩ちゃんが担当してくれますが、Occasionally、鈴木シェフもキッチンから出てきて料理の説明をしてくれます!アシスタントを付けずに全てを一人で担う鈴木くんには脱帽です! 「新玉葱 初鰹」 御前崎の初鰹に薪の香りを纏わせ、Pureed onion served instead of sauce。紫ラディッシュや人参のピクルス、I taste it with tsubokusa with the bittersweetness of wild vegetables。自然派で山野草などの達人にお願いしている山野草なども料理に添えられているとのこと。The nutritional value of wild grass and the power of nature are inscapable.。The first bonito cut into thick dice、淡く透明感のある美しい色合いで、Enjoy the light taste that comes perfectly at this time of year、滑らかで上質な新玉ピューレの甘味が初鰹を優しく包んでくれています! 「北河さんのグリーンアスパラガス」 「豊橋百儂人」に認定されている「美緑の風ファーム北河」の北河芳泰さんのグリーンアスパラガスの登場です!太くて立派なグリーンアスパラガスですが瑞々しさを味わうために下茹でなしで調理し提供グリーンアスパラガスからとったお出汁をバターで乳化させたソースと木の芽、Dill、ボリジ柚子のコンフィチュールを添えて北河さんのグリーンアスパラガスは香りが強く柔らかくジューシィーな果肉が特徴でバターソースの香ばしさにも負けず劣らずの個性が引き立ちます!...

Hamamatsu "Maserati Hamamatsu" Maserati's second SUV appearance "Grecare" Japan Tour!

Operated by GLION GROUP, headquartered in Kobe City, Hyogo Prefecture、As a sports car feel the wind of Italy、To "Maserati Hamamatsu" which handles the luxury car "Maserati" with the logo of "Neptune's trident" impressive! On this day、I just finished the event of last month's special exhibition "MC20 SPECIAL PREVIEW"、Maserati Grecale Japan Tour, the second most recent SUV in Maserati history, is presented.、we are patrolling Maserati dealers nationwide、5-1 day、5For two days only on the 2nd of the month, we went to the new car announcement meeting that was unveiled at "Maserati Hamamatsu"! "Maserati Grecale Trofeo European Specification" The second SUV in Maserati history, "Grecale", which was just unveiled on March 22 this year, is、With the concept theme of "The Everyday Exceptional"、Strive to improve the quality of lifestyles、It will be a model that pursues high level of drivability! Stylish sleek design and interiors made from the highest quality materials、While demonstrating outstanding performance during operation, such as high technical specifications、It is considered to be active in all aspects of daily life such as picking up and being of children and commuting、By making the body size compact、This time, we also added young families and women to the target! The body size of the new Grecale is、Total length × width × height = 4846×1948×1670mm、Wheelbase 2901mm。The Japanese Levante is × full width × height = 5020×1985×1680mm、Because it becomes the wheelbase 3005mm、A size that is one size more compact than Levante! Maserati has made it a tradition to use the name of the wind as the name of the car.、This time"Grecare" means "northeastern wind of the Mediterranean Sea" in Italian.、Maserati takes a whirlwind in every city in the world with colorful winds。And、Produced based on such a concept! Interior、It is fully digitized、Become cleaner & more stylish、Next to the meter, a large screen with a two-stage configuration will be an eye-catching design。Two digital displays are lined up.、The top monitor for infotainment is 12.3 inches、The lower monitor, which is a control panel for air conditioners, etc., is 8.8 inches and、Both are easy to see and boast a good sense of size with good operability。It is also convenient that a contactless mobile phone charge is secured under the panel! With a sporty finish accented by yellow stitching on the glossy black seat、The V design of the sheet-like becomes trofeo specification。As usual、Equipped with heater and blower function。By making it full digit、Because the shift knob is eliminated、Laid-back armrests are secured。 Wheelbase 2901mm and、Thanks to the long-taken foil base、The space of the rear seat is spacious、Comfortable positioning in the back seat。 The biggest difference is in the door handle.、Like lexus' new NX, it replaces the door unlatching mechanism with electrical control by a switch.。And、There is no door handle in the door lining in the room、It's a simple design.、Round switch is prepared for opening and closing、You can open the door by pressing。When I get on immediately,、Steering that became slightly smaller with a grip that is easy to grip even by me as a woman。Multifunctional steering wheel、Engine start button、Drive mode selector、Important features such as the ADAS control button.、It is possible to operate while holding the steering wheel。Standard aluminum paddle shift is positioned in an easy-to-operate position、It further emphasizes the sportiness of Grecale! Full LCD Instrument Cluster、12.31 inch TFT full LCD monitor and、We are particular about high fine design made of view。Also、It is also equipped with a head-up display、Catch important information without averting your gaze during the drive! With touch sensor、You may need to get used to it at first.、High visibility and quick operability will be supported。The traditional clock at the top of the dashboard is a digital interface, albeit inherited、The analog clock is projected in a graphic、Three patterns of display mode are prepared、It can also be a compass.、It also becomes an interface for drivers that respond to voice recognition! The lineup is、Top Grade Trofeo、Middle Modena、Entry "GT" and 3Type are available。 The trunk room is perfect.。 By dividing the rear seat into three parts、There is also the convenience of being able to change the storage space according to the application! Triple Side Air Vent、1947It has been an indispensable element in Maserati's design since the years! New design of aluminum wheels reminiscent of the Trident logo。 LED headlights with design signatures derived from the MC20、The vertical line fits the shape of the body! The C-pillar emblem has the same classic finish as the MC20。 Designed by Giugiaro、The rear of the tail light that inherits the shape called the boomerang type of "3200GT" that we married do not stop loving、It gives a very clean impression.、It is not comparable to "3200GT", but it is an elegant finish! Body design with moderate plump and gentle bulge、Although it is slightly different from the impression of Maserati so far、「MC20」の流れを継承している部分も多く存在します! フロントグリルのエンブレムは、Designed to be low、センサーも搭載! 今回展示の欧州仕様はあくまでも、Because it is a European specification、How will the Japanese specification be finished in the future?、Not yet known。That's where it's troubling.、日本仕様もきっと素晴らしい仕上がりとなることを期待致しましょう! ボディカラーはイエローに少しブルーマイカが混ざっているという「Giallo Corse」でスポーティーさを強調! 全国を巡回する「グレカーレ」の艶やかなイエローのボディカラーに合わせて、Arrangements that unify the flower arrangement to yellow! Like the blue of the previous "MC20"、印象的な華々しいカラーが映えています! ボンネットを開けてエンジンルームをチェックしましょう! 「グレカーレ」には、Developed for supercar 'MC20'、ネットゥーノ・ユニット(Nettuno)がフロントに搭載されたV型6気筒DOHCツインターボ! SUVへの搭載に合わせて若干デチューンされているものの、3.0L V type 6 cylinder twin turbo gasoline、Maximum output of 530ps and maximum torque of 63.0kg-m、最高速度は285km/hを記録します! 現代F1エンジンの燃焼技術である「プレチャンバー」を採り入れています! 今回の発表会では先行予約を開始しており、Although the details of the Japanese specification remain undecided、Orders from owners who want to get it quickly enter smoothly、100Complete your reservation with a deposit of 10,000 yen.、来年頭から順に納車されるのを待つばかりとのこと! レヴァンテよりコンパクトなボディに最新のパワートレインを組み合わせたその走りの質には大きな期待が寄せられている「グレカーレ」地中海に吹く北東の風のように市場を駆け抜ける勇姿を楽しみに待ちたいと思います! マセラティ浜松 住所:Hamamatsu-Shi Higashi-Ku, North Island town 772 TEL:053-589-4366 Hours of operation:10:00-19:00 Closed on Mondays:水曜日 http://www.maserati.co.jp/...

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