Yaizu French cuisine "Kenichi Nishi" moved from Hiroshima to Yaizu in search of fresh fish from Sasue Maeda Fish Store!

Shizuoka is Yaizu、Han leads fresh fish from Suruga Bay not only in Japan but also in the world、In search of fresh fish provided by the long-established fresh fish store "Sasue Maeda Fish Store" led by Mr. Naoki Maeda、Moved from his hometown of Hiroshima to Haruka Yaizu and changed his name to "Kenichi Nishi"、2022/6/18A French restaurant opened in Yaizu。 Although it was a migration opening in the Corona disaster, it quickly gained popularity、The momentum is unstoppable、A guide to authentic restaurants from France "Gault & Millau / Gault&Millau 2023" won 2 toks、The Tabelog Award 2024、Earn Silver as soon as possible。It has now grown into a restaurant where it is difficult to make a reservation with a six-month waiting list。 "Kenichi Nishi" here、Compete with one chef's omakase course。Kenichi Nishi, Owner and Chef / Kenichi Nishi (43 years old)、He traveled to France and studied French cuisine.、Trained at the French restaurant "Kaeriyama" in Tokyo。After that、After training at the famous Japanese restaurant "馳走卒啄10" in Hiroshima, which is his hometown, he became independent.、Received the name of "Feast"、Using French and Japanese techniques that have been studied for many years、Opened "Feast 2924" in Hiroshima.。Triggered by the fact that I was in charge of transactions with "Sasue Maeda Fish Store" in Hiroshima、The relationship of trust with Mr. Maeda deepens.。At the same time、I was keenly aware of the difference between the quality of the fresh fish landed on that day and the freshness of the fish delivered.、I decided to move from Hiroshima to Yaizu。Located only 5 minutes from "Sasue Maeda Fish Store"、Changed the name and opened "Kenichi Nishi"、Offering innovative French cuisine using fresh fish from Suruga Bay and local ingredients,、Shizuoka's famous restaurants "Seisei" and "Onseki"、"Simples"、Continued from "FUJI"、It is making a name for itself。 The interior of the store is unified with cobalt blue walls that feel the sea.、In the center is a glass-walled indoor garden.、The sense of space and the Japanese modern atmosphere are calming。 A luxurious space with only 8 seats followed by a single-panel counter that spreads out in a Japanese modern space。 In the indoor garden, you can feel the atmosphere with the setting of shishiodoshi using green bamboo。 A beckoning cat of "Baccarat" that was given by the customer sits at the door and welcomes you。 On this day, all 8 seats are reserved、Valentine's dinner among friends without hesitation、18:00Simultaneous start from。 On the background of the counter、It has a world map with painted walls.、It's artistic.、It's also interesting as a design、A wall that stands out。 Toast Champagne、"Claude Casal Chapelle du Clos Grand Cru 2017"、"Drumotte Brut Blanc de Blanc 2014"、"Taittinger Brut Millésime 2015"、"Laurent-Perrier Millésime 2008"、"Nicolas Fiat Cuvée 225 Brut Millésime 2004"、Sakai Select from among the outstanding faces。 Champagne "Taittinger Brut Millésime" 2015 / Taittinger Brut Millésimé" has a strong and mineral feel、Floral and citrus scents、The mellow taste of the fruit spreads、A harmonious Champagne with a plump appearance due to aging。 Valentine's Day dinner spent with members of 4 couples who are good friends。Mr. and Mrs. Ikunobu Mori, the owners of Hamamatsu's kimono shop "Kyohama", and Mr. and Mrs. Masako, who appeared glossily in a wonderful kimono。Toast to the home-roasted coffee bean shop "Mameyakafu" in Fukuroi, aka Hama-chan, and Mr. and Mrs. Akemi, who are celebrating their 20th anniversary this year! From Hama-chan to everyone、To commemorate the 20th anniversary of the opening, we received an original cookie made to order at the confectionery shop "Confectionery SUZUKI" in Fukuroi。Looking forward to Mameya's coffee beans, which will continue to be a must-have in our home、10 more years、20 year、30Good luck with the year。 Fukuroi's beauty salon "SWITCH" / Switch+" owner Daisuke Sakai and Tomoko-chan have a reunion dinner for the first time in a while。 On a night out for the first time in a long time、Fun time with your favorite friends。Thank you to my dog Chocolat for being smart enough to stay home by myself。 What is the meaning of "24 VINQ" embroidered on the towel?、The number "24" in French is called "vingt-quatre" = "VINQ"、"24 = West" refers to Chef Nishi's name。 A lively feeling that unfolds with a breathtaking combination of chef and assistant。The first dish is a dish where you can fully enjoy the aroma of the sea and the flavor of the ingredients as they are。 "Clam" For "clam soup" finished with only Yaizu clam extract and water、Finally, drizzle a little sesame oil as an accent、Add aroma。The meat of the clams containing umami is thick, elastic and plump、The rich taste spreads。You will drink all the soup that permeates your stomach。 "Flat mackerel" For "flat mackerel tempura" that is freshly fried as it is、Serve with melt-in-your-mouth light snow salt if you like.。Pickled red turnips are refreshing and refreshing。The taste is bland flat mackerel, but、It goes well with oil, and the softness of the plump and loosened meat is hokuhoku.、Tempura is the right answer! A small amount of spices on top makes a good accent。 Showing off the bean mackerel that entered at a special time。The bean mackerel that is beautifully arranged in the bowl、The arrangement of large flowers that bloom like a chrysanthemum flower is a wonderful outfit。 Because you can enjoy the whole bite-sized bean mackerel from head to bone、This is fried。 While the mackerel is fried、Staring at the next white wine、Sakai Select that chooses carefully and seriously。 To put the freshly fried food in front of you as it is in a bowl、Being able to serve it hot is also a real pleasure unique to the counter。Chef Nishi seems to be ambivalent、When I look at it, it seems that I can go to the right and left。The body is also large with a height of 185 cm.、When he was a student, he played volleyball。It has a shoulder width that makes you feel the remnants of an athlete。 "Bean mackerel" Simply fried "bean mackerel" that has been pre-processed、This is also served with light snow salt if you like.、A taste that can be fully enjoyed as it is。If you take a bite from the head、The condensed flavor of the fish spreads。 A sense、The owner of my house, who is called a bean man, is lined up in a row for some reason、While enjoying the visuals、"Only beans in the bean shop" jokes out loud (laughs) "Matro Meursault Premier Cru Blaney 2017 /MATROT MEURSAULT 1ER CRU BLAGNY" Meursault's prestigious Matro。Strategically located between the villages of Meursault and Puligny-Montrachet, Blaney、Emits a mellow and bewitching scent、You can enjoy a deep taste that expresses delicacy。 "Mackerel" Cut the swimmer's "mackerel" that was just caught this morning into thick pieces、Combined with colorful spring chrysanthemum sauce and sour sauce。Edamame and bean leaves、With a thick texture and sweetness, it is served with gentle pecoros.。The mackerel with outstanding freshness、You can enjoy the tension and elasticity of the plump。 Among the many shrimps, "red shrimp" is considered to be the highest quality。The body color is bright orange、The name lobster comes from the fact that it is reminiscent of the color of the young leaves of the plant Akaza.、In the Toda region, it is also called "scampi shrimp"。It is a shrimp that lives on the sandy muddy bottom of the deep sea at a depth of 200 to 400 m.、The fishing place is also limited, so it is a valuable substitute、She also has the title of queen of shrimp。 Thrust the blade into the back of a lively lobster that is about to rampage with a dash、Open the brain in half from the top to the tail、Carefully remove the wadding,、The precious shrimp miso is made into a sauce as it is。 Open lobster、Lightly broiled with charcoal、We will finish it in a rare state。 Wrap it in a sauce made with shrimp miso.、Sprinkled with micro-herbs。I am grateful to be given the precious life that is laid out in front of me.。 "Red lobster" "Red lobster" is in season from December to March。The charcoal broiled with a rare finish is fragrant.、You can enjoy the sticky and strong sweetness and richness of the meat。Double the depth with a sauce made with shrimp miso。Served with cherry tomatoes with an excellent balance of sweetness and acidity.。 "Nudan Puligny Monrush Reforatiere 2015 /Nudant Jean René Puligny Montrachet...

Morimachi French "noyau" French restaurant & café overlooking a quiet satoyama is now open!

Based on the concept of "countryside, food, and music"、Overlooking the quiet satoyama of Enshu Mori Town、In a place where the countryside spreads out below、Go to "French Restaurant & Cafe noyau", which just opened on November 1, 2023 this year。 In French, "noyau" means "seed."、The sign of the store name is said to have been drawn by the son of the old tree owner and his wife, who is a child when he was a child。There is an indescribable taste in that hand-drawn sign.、I can feel the compassion for my child。 The design of the restaurant building was done by his wife, Seiko's father.、It is designed by visiting from Kagoshima many times。 Mr. and Mrs. Furuki, who will be the owners of this place, are a migrant group、It has been three years since he moved to this area, and he has been steadily preparing to open the store。This place, which is a small hill,、You can see the countryside of the long quiet satoyama.、Feeling the changes of the four seasons、An ideal place where you can also grow vegetables。 Opening hours、Lunch time 11:30-13:00(L.o) and Cafe Time 14:00~ 17:00(L.o)、Closed on Sundays。 A sign board that serves as a child's hand-drawn autograph is also cutely displayed on the wall of a simple galvanium steel plate。 The interior of the store has a simple design based on white.、There are 16 seats in one row by the window。Admire the view from the window、You can spend a leisurely and peaceful time。 It is built with a high ceiling and is full of a sense of openness、Corkboard walls create a warm softness。 His wife, Seiko, who is also a pianist and composer, goes from grandmother to mother、One piano that has been passed down from mother to daughter Seiko。During lunchtime, you are busy with serves.、At café time, there seems to be a menu called "Improvising original songs for you"、It seems that you will have a happy time to play just for yourself。 Mysterious art on a snow-white wall。In fact, this is also an enlarged picture that was traced by the two sons when they were 3 years old。 In the corner of the loft、Ebisu-sama with a small format in his hand that makes you feel warm unexpectedly。 Owner and chef Daisuke Furuki、1983Born in Hamakita-ku, Hamamatsu City。After graduating from university, he moved to France.、2006Over 8 years from 2014 to 2014、Studying at hotels and restaurants、After returning to Japan, he worked in Osaka at the Michelin-starred restaurants "Tourmonde" and "Adok"。I decided to open a business in Ichinomiya, Fukuroi no Mori Town.、I moved here with my family about 3 years ago.、「フレンチ食堂&カフェ noyau/ノワイヨ」をオープンさせます。 The lunch menu is only one omakase course.、"Gougère、Seasonal soups、Appetizers、Main meat dish (can be changed to fish dish for +1,000 yen):Reservation required)、Dessert、After-dinner drinks"、It is ¥3,200 (excluding tax)。 Even though this day is a weekday after Christmas、Already fully booked at the time of booking。Ask for a free schedule、I was able to slip in safe。 「ジンジャエール」¥400 「グジェール」 チーズの香りが楽しめるプティサイズのシュー皮でふんわりとしたグジェール「香味野菜のポタージュ」 香味野菜をたっぷりと用いたポタージュは、Served with croutons and smoked bacon from Morimachi's popular "Iruka ham" shredded。 「ホタテのミ・キュイ かぶと柚子」 帆立の貝柱をミ・キュイ(mie cuit)の半生で仕上げ、A colorful dish served with carefully chamfered and marinated turnips and turnip leaf oil、Refreshing yuzu scent。 「自家製パン」 ふわふわでもっちりとした軽い口当たりの自家製パンは、It will be entangled in the sauce。 「豚ロースロティ 季節の野菜添え」 静岡県産もっちり豚のロース肉を使用し、Roti in the oven until moist and tender。Served with stick señor grown in the garden and thick, flavorful raw shiitake mushrooms harvested in the back mountains。 「クレープ・ショコラ みかんのジャム」 ショコラの香り高いクレープ生地に、Slip in a melt-in-your-mouth smooth chocolate sorbet、Accented with dense jam that condenses the taste of tangerines。 「コーヒー」 食後にあっさりといただけるアメリカンなホットコーヒー。 Product shelves are prepared in front of the store.、「Enshu Olives/遠州オリーブ」のEVオリーブオイルやオリーブリーフティー、Selling handmade olive soap and other items。 Baked goods that are ideal for tea sweets are also available.。 奥様・聖子さんのピアノアルバム「un noyau」¥1,500も販売されており、It was created with the hope of creating an album that would gently accompany your daily life。The album, which bears the same name as the name of the store, seems to be weaving sound with the hope that "the seeds of sound will bloom a small flower in your daily life"。 A picture of a son with an adorable hand-drawn touch。Forks and spoons、Is it a ladle? A casual illustration of a child who grows up watching the back of his father, who is a chef, is framed.、It decorated the front of the entrance like a small work of art。 While borrowing the forest and rural scenery in the back mountains、Spend a long quiet time in the satoyama "French Restaurant & Cafe noyau"。Mori Town, a small 1 hour from Hamamatsu, is、Because it is near Oguni Shrine、It is ♪ recommended for lunch while enjoying worship & driving French Restaurant & Cafe noyau Address:4847-7 Ichinomiya, Mori-cho, Shuchi-gun, Shizuoka TEL:0538-74-7304(Lunch reservation priority) Lunch:11:30-13:00(L.o) Cafe:14:00~ 17:00(L.o) Closed:Sunday + irregular holidays https://www.instagram.com/p/C0ntou-v0m5/...

Toranomon relocation opening "Restaurant L'Arjean" Modern French that makes use of the essence of Paris and Scandinavia and the sense of the Japanese season

2020Since opening on December 11, the Michelin Guide Tokyo 2022、2023"And、2Restaurant L'ARGENT, which has won one star for a year, has moved to Kasumi Dining in Toranomon.、グランドオープンに向けて準備をしています! 「ハイエンドレストラン × サステナブル」をコンセプトに上質な空間でパリと北欧のエッセンスと和の季節感を生かしたモダンフレンチを心ゆくまで堪能できるレストランとして注目を集めているラルジャン。From Ginza, a city of tradition and culture、Evolution and transformation and relocation to the city "Toranomon"、Layer classical essence in the breath of cutting-edge、We're creating a new story! The new store is located on the 2nd floor of the Kasumi Building, just off Toranomon Station.。It is also within walking distance from Tameike Sanno Station, Kasumigaseki Station, and Diet Building Mae Station。 When you climb the stairs and step into the store、Gray tones、A chic space with wood on the ceiling and walls spreads。At this store, which mainly has 18 seats at the counter with a sense of realism,、We have prepared a special seat where you can see the chef's cooking scene in front of you! You can enjoy a conversation with the chef and staff without straining your shoulders! Elegant 4-person 2 tables laid out around the counter、4You can enjoy a moody atmosphere in the private room that caters to the name。 The dishes created by L'Argent's chef "Junichi Kato" are、Based on the solid techniques of classical French cuisine、The simplicity of Scandinavian cuisine、Incorporating the flow of cutting-edge gastronomic trends in a perfect balance、It's very sophisticated from the presentation to the taste! In addition, all selected ingredients are domestically produced、The chef himself visits the site directly、We are particular about purchasing from those who can see your face! Chef Kato is from Kakegawa, not far from Hamamatsu in Shizuoka, where we live! present、In Shizuoka Prefecture, we take advantage of the place called "the kingdom of ingredients"、To create a "food city" in Fujinokuni, which is full of charm、We commend and certify human resources and prefectural agricultural, forestry and fishery products that will play a role in promoting it.、加藤シェフは積極的に静岡の食材も取り入れていることから「ふじのくに食の都づくり仕事人」として表彰され注目を集めています! 今回はソフトオープン中ということで私たちだけの貸切だったのですが、Cooking in front of the counter while having Champagne、盛り付けされるお料理を堪能させていただきました! 「Pierre Paillard ピエール パイヤール レパルセル NV」 力強さとエレガンスさが融合した銘醸地ブジーを代表する人気生産者の逸品!ブジーに所有する22区画のブドウをブレンド。Ripe apples、For apricots and other fruits、There are nuances of lemon zest and spices,、Dense fruits unfold with delicate and lively bubbles。Fresh acids and minerals maintain an excellent balance.、The afterglow feels wonderfully long。The skeleton and the fruit were energetically expressed、Once you drink it, you won't forget it、素晴らしい味わいのシャンパーニュです! 【厳選された食材リスト】 宮城 畠山さんのムール貝帆立貝 愛媛 縞鯵 北海道 根セロリ 長崎 クエ 愛知 高原コーチン 熊本県 ハーブ&ローズの薔薇 アミューズは三陸・宮城のムール貝やホタテを使ったフィンガーフードをカウンターで盛り付けていきます!こちらは復興支援だけではなく、Sustainability is the key word、あえて養殖されたものをセレクトしているとのこと!生産者の畠山さんは「森が海を育てる」をコンセプトに、20For more than a year, you have been planting a forest that spreads just behind the sea of Karakuwa in Miyagi.、In the sea where phytoplankton flows in abundant、Scallops and oysters of excellent quality in terms of size and flavor、Mussels are farmed。 目の前で説明をしながら料理を組み立てていくのでとてもライブ感があります! そんなムール貝やホタテ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、The top is served with caviar and panicle shiso。Smooth espuma of fragrant baked aubergines spreads in the mouth、Can feel acid in the accent、食欲を増進させる秋にも相応しい一皿です! 愛媛の縞鯵は加藤シェフの師匠である吉野建シェフへのオマージュで毎年思考を凝らしてた前菜に! ぷりっとした縞鯵に優しい香りの梨のゼリーのコンビネーションを柚子の泡で覆い梨のビネガーとディルのハーブオイルで作ったドレッシングのソースで仕上げます! こちらの料理は30年前に小田原にあったレストラン「ステラマリス」の人気メニューの一つである「真鯛と洋梨」のオマージュで、Through the filter of Chef Kato, who experienced it in France and Scandinavia、It is a new dish with striped mackerel and Japanese pear。 Mr./Ms. Yoshino is currently 71 years old.、While flying around the country with a momentum that does not make you feel your age、Facing cooking at the forefront、The event is streamed in real time on Facebook。To check out Chef Kato's cuisine、It seems that you have been to L'Argent several times.、吉野さんから「成長したね!美味しかったよ」と言ってもらった時に、There is also an episode where Chef Kato cried when he was finally recognized。吉野さんに新店舗に伺ったことを伝えると「流石!頑張っていますね」と加藤シェフにエールを贈られていました! パンは渋谷区広尾にあるデンマーク人の店主が営む「BRØD(ブロッド) 」の焼きたてカンパーニュを用意。Campagne slowly fermented with home-cultured sourdough grown in Denmark。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。As soon as the new store settles down、旧店舗で提供していたライ麦のベースにエビスビールやホエイを練り込み蒸してからオーブンで焼き上げる自家製のサワードウブレットも作っていくそうですので乞うご期待! コース中盤には加藤シェフが藁のスモークを閉じ込めたガラスの容器を目の前まで開けるパフォーマンスを。 What came out there was a big Hokkaido root celery! One dish using this is、When Chef Kato was doing a homestay in Denmark、Put several whole root vegetables in a pot with straw and have them cook a home-cooked meal slowly in the fireplace.、I can't forget the strong impression I had when I ate it.、It is made in homage to that dish。 The strength of the whole cooked vegetables and the gentle aroma of toasted straw combine perfectly to create a wonderful synergistic effect。Roasted root celery served in a Danish household is skewered like a bamboo ring。 To go with this is a sauce based on kelp, bonito, and tuna broth with sour cream accents。 By dipping the skewered root celery in a Japanese-style sauce、An original dish that fuses Danish and Japan home cooking。 Chef Kato in Tokyo、Paris、Even more in Copenhagen、I have pursued cuisine under a great chef who has been called the "darling of the times"。He says that he has gained something by pursuing "the true nature of delicious food" with them。It's、What do you think as a cook?、We continue to ask ourselves what we should be disseminating.、Repeating expressions on a plate is the key to doing、I think it's the essence of chefs living in this era。 Paris has a Parisian、Although Copenhagen has Copenhagen cuisine、By emphasizing "harmony" as a Japan person、Chef Kato's unique world view typical of Japan is expressed in his cuisine。 Champagne「ルイナール ブラン ド ブラン ブリュット (Ruinart Blanc de Blancs Brut)」 世界最古のシャンパーニュ・メゾン「ルイナール」。Commitment to the refinement of Chardonnay varieties、Champagne is produced by traditional manufacturing methods that have been refined for centuries.、With a delicate, long-lasting pearl-like foam、You can enjoy a smooth and well-balanced taste。 The kueh from Nagasaki Prefecture is served in a classic French cooking method! Mousse scallops with kueh、Scampi、Wrapped in net fat with semi-dried tomatoes and roasted。It is served with a sauce made by adding saffron essence to clam broth。 弾力があり食べ応えのあるクエは伝統的な調理法によって単体の素材だけでは感じることのできない融合と調和を楽しめる一皿に!肉厚で旨味のあるクエはまるでお肉を味わっているくらいの食べ応えが印象的でした! 今は世界中で様々なスタイルの料理が出てきている中、There is a tendency to focus only on the globalization and the pursuit of originality。Of course, it is important to pursue evolution.、Even if the chef who works there learns the original cuisine of the restaurant、I wonder if I am only looking at the superficial part and overlooking the important part without knowing the basics。I want to convey such thoughts、Chef Kato's cuisine incorporates classical cooking methods that are faithful to the basics。 The delicate and meticulous highland Cochin of Aichi is the main one this time! Toyota City, Aichi、A dish made with local chickens raised on the border of the three prefectures of Aichi, Nagano, and Gifu。Highland Cochin has a good fat ride、In addition, the yellow fat has a sweet taste and a creamy finish that melts in your mouth。This highland Cochin extract is simmered in a soup with root vegetables and seasonal matsutake mushrooms to create a pot-au-feu style、It is a gentle dish accented with the aroma of truffles that makes the most of the taste of the ingredients。こちらのスープは料理を作る際に出た肉や野菜の端材を余すことなく使用していてとてもサスティナブルな逸品! 加藤シェフがフランスの星付きレストランで働いていた時、In the kitchen, only the really good parts of the ingredients are extracted to provide the best food,、Even if you don't cover the shaved off part, it will be an amount that cannot be used up.、They had all of them discarded。Certainly the result of the pursuit of deliciousness、Such an approach may be unavoidable。Just、Chef Kato felt uncomfortable with the way it was done。Because:、Apprenticeship at Tateru Yoshino、My teacher, Mr./Ms. Yoshino, told me not to waste food, and I was so thoroughly aware of food loss that he regularly checked the trash cans。These teachings are the basis for the establishment of the current style of L'Argent。 At L'Argent, Chef Kato's experience、Sensitivity、Through encounters and thoughts、It's not just that the food is delicious.、Food Loss、durability、Domestic self-sufficiency rate、Cooking and services that will lead to reconstruction support、Such thoughts sprout in the corner of the hearts of customers who come to the store, even if only a little.、We decided to relocate this time so that we can bridge the gap between customers and producers.、There is no doubt that the core idea is greatly influenced by the way of thinking of my mentor Mr./Ms. Yoshino, who was instilled in me when I was just starting out as a chef。 コースの最後は色鮮やかな「ハーブ&ローズ」の薔薇を液体窒素で凍結させ砕き、A style that is finished by wearing it in a desale。降り注がれる薔薇の艶やかな瞬間を目の前で楽しめます! 熊本の「ハーブ&ローズ」の薔薇が育つ土壌には、Chef Kato, who heard that volcanic ash is abundant,、A dish conceived with the image of a combination of roses and ash。 Rose ice cream resembling a volcanic rock、Lumpy bubble meringue coated with bamboo charcoal、Served with vanilla powder that resembles volcanic ash。Vessel、From monotone tones without color、Although it seems inorganic at first glance、At the moment when rose petals are added、For a production that seems to be accompanied by the passion drawn by Chef Kato、I can't help but smile! Chef Kato wanted to be a magician when he was a child.、I've always wanted to surprise people、It seems that he liked to please。Not as a magician.、As a chef, customers have never seen it before、I wanted to serve food that would make people feel like an illusion、I think you're giving a presentation with this kind of thought in mind。 珈琲を頂きながら色とりどりのミニャルディーズは一つひとつのクオリティの高さが際立ちます! 藁と根セロリで出たセロリの端材を再利用したマカロン 青森のカシスを使ったグミ 実家の掛川茶を使った生チョコ 静岡のヨコスカ地区のサトウキビを煮詰めたヨコスカシロ(White sugar)を使ったクッキー 静岡のヤブキタの和紅茶 貴婦人を使ったキャラメルミルクティーのムース 特に和紅茶を使った濃厚なチョコムースタルトは、Coated with caramel、香り高く滑らかな舌触りでとろける美味しさで最後の最後まで口福を感じられました! 今回頂いたどの料理も、It's not just French or Scandinavian cuisine that uses Japan ingredients.、Taking advantage of the characteristics of delicate ingredients、It is an exquisite balance of gentle flavors with various cooking approaches.、Furthermore, Chef Kato's thoughts are conveyed directly over the counter.、本当に素晴らしい時間を過ごすことができました! そんなラルジャンは今週からはランチ営業もスタートされるようですが、Full-scale operation will be a little later! Bar time will also be available.、バーテンダーによるカクテルとのペアリングも期待できそうです!カウンター越しに加藤シェフの想いを直接感じることのできる新生ラルジャンの今後の展開が楽しみです! CHEF PROFILE 加藤順一 / Junichi Kato 1982年、Born in Shizuoka Prefecture。「辻調理師学校」フランス校を卒業後、"Tateru Yoshino" (Tokyo)、「オテル・ド・ヨシノ」(和歌山)を経て2009年渡仏パリの三つ星レストラン「アストランス」勤務時代は肉部門を任される。There are only three Japan chefs who have experienced this place, including Kato。2012 year、Moving to Copenhagen at the dawn of the Scandinavian gastronomy boom、二つ星レストラン「AOC」や「レストランマーシャル」で働く。2015And then come back in、「スブリム」のシェフに就任。After that, you can use the、With a cuisine that makes full use of innovative ingredients and beautiful presentations unique to Scandinavia on the base of outstanding French cuisine、In the blink of an eye, it has attracted the attention of foodies in Japan and abroad。2020 year、「L’ARGENT」オープンに伴い、Appointed as Chef。 L’ARGENT / ラルジャン 住所〒100-0013 東京都千代田区霞が関3丁目2−6 東京倶楽部ビルディング 2F 霞ダイニング TEL:03-6268-8427 Hours of operation:Lunch 12:00-14:30 (L.O.12:30)、Dinner 18:00-22:30 (L.O.19:30)、Bar 18:00-22:30 (L.O.22:00) Closed on Mondays:Sunday https://largent.tokyo/...

Hamamatsu French restaurant "Restaurant Reversi" French restaurant that changes its expression with "white by day and black at night"

A hideaway-style French restaurant "Re" nestled in a building in a corner of Hirosawa, a high-class residential area of Hamamatsu:To VERSI"。 The place that originally housed the French restaurant "Simple comme Bonjour"。The entire wall is finished in gray.、In chic and classic attire、The remnants of the former restaurant have been reborn with an atmosphere that does not make you feel the slightest dust.。The Danish chair installed at the entrance is、Architect and furniture designer Kaare Klint's KK47000/Safari Chair。Here is、With a colonial chair devised by the British troops stationed in India during the British rule of India、A Danish Modern classic that redesigned the prefabricated chairs that officers brought to the battlefield and used in tents。The current product is still "Carl Hansen & Son (Carl Hansen & Sun)"。Here is、From the texture、It's an antique piece from the 1970s.。We also love Scandinavian chairs.、With permission,、I sat down involuntarily。In this space, the antique of Pierre Jeanneret's "V-leg Office Chair PH28" will match.。 Decorating the entrance、You will be greeted by a large dry bouquet hanging from the ceiling。 The number of seats、4 kitchen counter seats and 14 table seats with a live feeling。Sometimes the lighting is dimmed in a windowless space.、The interior of the store has an atmosphere like night even during the day。Don't decorate anything superfluous、The back wall is randomly decorated with wooden frame frames.、Simple modern design。。For tables made of old wood、Coordinated with an armchair made of ash wood in walnut style。Antique pendant lights used in France decades ago were、Different shades and rust、Individual differences create an atmosphere with taste。 Lunch、Casual lunch course made with seasonal ingredients、"Easy Course A (4 items in total)" ¥ 2,440 (tax included)、"Easy Course B (4 items in total)" ¥ 3,630 (tax included)、"Authentic course (6 items in total)" 3 courses of ¥ 5,500 (tax included) are available.。 This time the、Order the "Authentic Course (6 items in total)" ¥ 5,500 (tax included), which offers a total of 6 dishes of amuse, hors d'oeuvres, soup, fish dishes, meat dishes, and desserts.。The main meat dish of the day is "pork, beef, duck" You can choose from three types.、Choose your favorite "pig and duck" without hesitation。 Owner/chef:Shinichi Okamoto, born in Shizuoka in 1979。After graduating from Tsuji French Culinary College、After "Auberge Quatre Saison"、Moving to France。Trained in Burgundy。After returning to Japan, he worked as the first head chef of "Mandarin Allure" operated by BRASS, a wedding hall.、2021In the year at Hirosawa in Hamamatsu, the French restaurant "Re:VERSI" has been opened to the present。 The store's name "Re:What is VERSI?、19Invented in century England, "two-color panels of black and white are arranged."、Taken from the meaning of the board game "Reversi" that competes for victory or defeat by number、"Black and white" represented by "day and night"、In a reversible space where roles change "day and night"、The concept is to express different worldviews in one dish.。 Let's have a toast with non-alcoholic sparkling white.。 2021Opened in March、It was in the middle of the Corona disaster.、I'm sure you've had a hard time.。Recent、Finally, the topic of corona rarely comes up、Because we are returning to an environment where it is easy to go out、We are also eating out more often little by little.。Though、Because my family welcomed Chihuahua Chopolat (chocolate) in the Corona disaster、Extreme power.、Lunch outings are the main ones。 "Pierre Zero Blanc de Blancs" ¥ 980 The "Pierre Zero" series of blancs de blancs that pursues "wine-likeness" that even the world's best sommelier growls。Blended with dealcoholized Chardonnay wine from the south of France and Chardonnay grape juice、A sparkling wine with 0% alcohol that expresses the taste of Champagne's Blanc de Blancs、A cup with an impressive gorgeous aroma。 Amuse "Red Snow Crab with Onion Mousse Consommé Jelly" Using plenty of red snow crab and seasoning it with onion mousse、Amuse that enjoys rich sweetness、Freshly dressed in consommé jelly、salted and served with caviar,。Glass vessels filled with air bubbles also feel cool in summer attire.。 The appetizers served in the jewelry box are、A unique production that opens after the staff brings it。Inside the box, a plate is laid on velvet fabric.、Appetizers are included。 Hors d'oeuvres "Self-smoked red trout quail temperature egg" Leafy vegetables and broccoli、Radish、Carrot、Lotus root、Cucumber、Cherry tomato、Purple cabbage、Trout salmon roe, etc.、Red Fuji trout served with colorful vegetables is smoked home-smoked、Colorful jewelry-like appetizers。A small quail egg is boiled and served with garnish and crumbled.、Served with Champagne vinaigrette。 "3 kinds of bread" Walnut and raisin bread、Round bread、3 kinds of bread in a baguette。 Soup "Enshu Mori Town Corn Espuma " The cold soup served in a chilled bowl is、The soup using corn from Enshu Mori Town is made with espuma.。Light and smooth mouthfeel、The rich sweetness of corn stands out。 Fish dish "Fresh fish Poiret Américane" The fresh fish of the day is served with Itoyori in a moderate potion Poiret.。Glynn Asparagus、Kinusaya、Fried Leaf、Served with sautéed maitake mushrooms full of umami、Served with Americane sauce made by stir-frying crustacean shells。 Meat dish "French Duck Madera Wine" French duck breast moistened roast。Garnish、Eggplant、Leo thank you、In okra、The salt of bamboo charcoal on the edge of the vessel is an accent、Enjoy it with a caramel aromatic Madera liquor sauce.。It's great to be able to choose your favorite duck meat on the lunch menu.。 Meat dish "Spanish Yonen pork mustard" Roasted shoulder loin of Spanish Yonen pork。"Quaternary pig" is Chester White、Landrace、For a mother pig made by crossing Yorkshire、100% A pig that crosses four species born by crossing Duroc males。Better quality than ordinary ternary pigs、It is characterized by a lot of sash.、The fat has a sweet taste.、Juicy meat quality with little habit。Garnish is the same as duck、This is the mustard sauce。This is because it is served in slightly thick slices.、You can also enjoy satisfying meals.。 Dessert "Nougat Glace Mascarpone" Nougat Glace, one of the cold desserts originating in the south of France,、Contains dried fruits and nuts,、An ice dessert with a texture。When I traveled to the south of France、I remember receiving soft candy nougat everywhere。Mascarpone mousse、Italian meringue、Served with mango and blueberries。 "Coffee" Coffee served at ROYAL COPENHAGEN's Blue Fluted Plain。The other was "NARUMI"。Although it was also introduced on the official Instagram website here、"WEDGWOOD" and "Richard Ginori"、Cups such as "HERMES" are also collected.、A classic cup that makes you feel the good old days of each age&It is also wonderful that the saucer is taken care of.。 Combining classical atmosphere with modernity、There are day and night faces,、You can enjoy cooking in different situations day and night "Re:VERSI"。There were many couples on this day, but、You can see that it is popular with women.。 Re:VERSI Address:Shizuoka Prefecture Hamamatsu City Naka-ku Hirosawa 3-25-12 Hanabishi Building 1F TEL:053-522-9339 Hours of operation:Lunch 11:30-15:00( L.O.14:00-、Dinner 18:00To 22:00( L.O.21:00) Closed:Wednesday、Thursday Lunch Parking:7台持 https://reversi-hamamatsu.com/...

Casual pasta lunch at a restaurant with a superb view standing on the shore of Lake Samei "The Oriental Terrace" in Hamamatsu

Standing on the shore of Lake Samei, another lake in Hamamatsu、To "THE ORIENTAL TERRACE", which boasts the best location overlooking the lake,。Welcomed by palm trees and bougainvilleas swaying in the wind、Let me forget that I am Hamamatsu、Facade reminiscent of a resort。 An exotic approach suddenly appears along White Street。Look for a large palm tree、It is located on a small hill up the hill.。 Founded in 1868。155A stage with a history of the years、The venerable long-established restaurant "Torizen" is、On the 100th anniversary of our founding in 1963 (Showa 38)、Head office from the blacksmith town in the center of the city、here、Moving to the quiet shore of Lake Samei、After that、Reborn as the lakeside resort restaurant "THE ORIENTAL TERRACE"、While respecting the 155 years of history and experience that have been passed down from generation to generation,、Change the sales form with the background of the times、Always creating new winds。 Site area exceeds 2000 tsubo、The venue full of resort feeling is、Boasting a stunning location rich in nature、2009In September of that year, it was renovated into a luxurious space reminiscent of an oriental Asian resort.、After welcoming Chef Tomohiro Maekawa as the head chef of the French cuisine,、Evolving into a high-class restaurant loved by people of all ages、It is also popular as a venue for event parties and guest weddings of both large and small, and it is still a beloved place.。 6After the appointment of Yoshitaka Date as the current owner,、Especially in the training of the next generation has been poured power、Nurturing the dreams of each staff member、We are also expanding the field of activity as a workplace where there is a lot of learning.。 The entrance lobby with an oriental atmosphere and a profound feeling is a summer decoration、It features a tarp and floral furnish that towers against the ceiling.。 Flowers are coolly accompanied by a lovely heart-shaped anthurium.、Welcoming guests。 Lunch time is 11:00-15:00( L.O.14:00Although it will be、10:30Because the reception is open to、Convenient for meeting up。Let's wait in the lobby for a while until the restaurant opens.。Advance reservation is recommended for restaurant use.。 The restaurant "THE DINING" has a high ceiling.、It becomes an open space facing the lakeside.、The calm atmosphere unified by dark brown color is attractive.、Semi private rooms also are in the Hall seats other、The number of seats is spacious but 60。 I made a reservation in advance、Please prepare a window seat.、Enjoy your meal while admiring the scenery。 The terrace seats overlooking the lakeside are very popular.、BBQ on the terrace over the lake, etc.、Event plans are available to meet various requirements.。 On this day、Because it was a lunch meeting that also served as a meeting、Due to time constraints, I ordered the short course "Pasta Lunch (hors d'oeuvres / pasta / café)" ¥ 1,600 (tax included, service fee not included)。 During the day、Overlooking the lush Lake Sanaru、Best location in can't get anywhere else。2018In March、The "infinity pool" leading to the chapel and garden was born.、Design a naturally blend into the horizon of the rich Lake、The sparkle of the water surface is refreshing、It makes you feel cool in summer.。 "Refresh Ginger" ¥550 Toast drink before meals is from non-alcoholic cocktails、Colorful refreshing ginger that crosses ginger ale and cranberries。The refreshing carbonation that moistens the throat and the fresh sweet and vinegary crispness of cranberries spread comfortably.。 Hors d'oeuvres "Terrine of summer vegetables" Plenty of summer vegetables、Terrine of summer vegetables that you can enjoy the texture and coolness、Served with rich mayonnaise sauce of saffron cream。Green asparagus or young corn、Corn、Broccoli、Carrot、Okra、eggplant, etc.、It is a nice cold dish in summer where you can enjoy the freshness of each vegetable.。 Pasta "Spaghetti Summer Vegetable Ratatouille Style Tomato Sauce" You can choose from 3 types of pasta menu.。Fresh seasonal summer vegetables and a refreshing taste of spaghetti with ratatouille-style tomato sauce。 Pasta "Raw Linguine Small Shrimp and Lemon Genovese" with the chewy texture of fresh pasta、Linguine, a flat thick noodle that is easy to get tangled in the sauce,、Have it with a summer-like green basil Genovese。With the pre-puri texture of small shrimp、Although it is rich basil, the aftertaste is light with the sourness of lemon.、Deliciousness that catches the eye。 I visited here in the spring.、I was able to meet Chef Maekawa for the first time in a long time.。You've always been really busy,、Making lunch in the morning with a good father of two children、He is a wonderful chef who has a strong mirror-like image of Ikumen Let's have coffee time after meals in a ♪ quiet space.、Please change the location、To the welcome space "CLUB LIVING" dedicated to the venue of "THE GALLERIA"。Surround fireplace in the center、Provide a relaxing time on the spacious sofa。 Surrounded by the green of large trees、Club living where you can comfortably enjoy the tranquility of the lakeside。This is located directly in front of the view of our house located on the west shore of Lake Same.、You can see the scenery on the other side that is different from usual.。 The lively and lively main dining atmosphere is also good.、You can also relax here with a sense of privacy.。 There are also terrace seats dedicated to "THE GALLERIA"、Enjoy the sparkle of the infinity pool overlooking the lakeside。Is at the moment.、Watch the sunset with a pre-dinner aperitif。 Cafe "Iced Coffee" I appeared on the terrace seats.、Crab clan。I hid myself in a daze.、It is a scene that is often seen on the shores of Lake Samei.。 Currently here、8/18(Fri) to 8/20 (Sun) Sweets festival "Sweets Magic" held for 3 days only、8/21We accept reservations for the "Rakumi Party" held from (Mon) to 8/31 (Thu)。If you want to enjoy an extraordinary summer leisure time, please contact "THE ORIENTAL TERRACE"。 THE ORIENTAL TERRACE ADDRESS:6-8-30 Sameidai, Naka-ku, Hamamatsu-shi, Shizuoka TEL:053-447-3241 Hours of operation:Lunch 11:30-15:00 L.O.14:00(*Open for lunch on weekdays) Dinner 17:30To 22:00 L.O.20:00、Saturdays, Sundays and public holidays 11:00To 22:00 L.O.21:00 Closed days:Wednesday Parking:Building Front Ari https://torizen.co.jp/...

Modern French that can only be experienced here where you can feel the chic of the "Restaurant L'ARGENT" era in Ginza, Tokyo

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、It stands out as an elegant and unique design! Located on the 7th floor of this building where you can feel the bustle of Ginza、2020Since opening on December 11, the Michelin Guide Tokyo 2022、2023"And、2Go to "Restaurant L'ARGENT", which has won one star for a year! Toranomon relocation and opening "Restaurant L'Argent" Modern French that makes use of the essence of Paris and Scandinavia and the sense of the Japanese season * L'Argent will close its activities in Ginza on August 31, 2023.、The style was newly moved to Kasumigaseki in October。 〒100-0013 Tokyo Chiyoda-ku, Kasumigaseki 3-2-6 Tokyo Club Building 2F Kasumi Dining 03-6268-8427 It means "silver" in French.、The name of the store "L'ARGENT" was named from the desire to convey new value that has never existed in this city before。 Chic and modern monotone with gray tone、Providing a calm space unified with a stylish design。8 counter seats are as "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、It can be used as a bar for everyday use。Greet your guests、In the 2015 work of the Belgian artist "Jean-Luc Moerman"、The bold hues and meticulous, intricate touches of patting give an uplifting feeling。 The main floor has 28 seats while maintaining a spacious spacing、An open-air dining room with high ceilings。 Head straight to Ginza from the membership-only beauty clinic "CLINIC 9ru" in "THE PENINSULA TOKYO"、Director and Editor-in-Chief of the luxury media "Satiss":Lunch meeting with Mr./Ms. Kiyoharu Nakayama。Speaking of Mr. Nakayama、「Champagne」。Although it is still a bright day,、I would like to express my gratitude for your hard work on this day.、Let me accompany you ♪ Champagne "Ruinart Blanc de Blancs Brut" The world's oldest Champagne house "Ruinart"。Commitment to the refinement of Chardonnay varieties、Champagne is produced by traditional manufacturing methods that have been refined for centuries.、With a delicate, long-lasting pearl-like foam、You can enjoy a smooth and well-balanced taste。 L'Argent's weekday limited lunch course is a one-course course of ¥ 12,000 (tax included, excluding 10% service charge) and consists of 6 dishes + mignardiz dishes.、Chef Junichi Kato's experience and sensibility of wonderful ingredients from all over Japan、Cherish encounters and thoughts、While playing the role of a bridge between guests and producers、Wishing you all happiness、We offer meals that can only be experienced here。 Kiyomi Nakayama, who has been active in the publishing industry for many years Mr./Ms. launched the luxury media "Satiss".、In pursuit of "true luxury"、By providing the highest quality content and experiences,、We are helping to enrich the lives of high-end people。The concept is "luxury without herds - and、Connoisseur's Dream"、It teaches us to enjoy life based on "travel"。In a conversation with Mr. Nakayama,、Every story told, including the smallest things,、It comes from "experience"、Interesting words that attract people are always flying around.、So much so that you can't help but be captivated。As an aside、The pins attached to the chest are、With my late dog、It is a feeling that I feel close to as a dog lover。 At the counter where you can see the state of the kitchen、Chef Kato is seen performing a detailed final check of the dishes to be delivered to the guests.。 First of all,、Start with the first dish, which is bite-sized and easy-to-eat finger food。 Shizuoka "Gold Rush" Hot pancakes made with corn "Gold Rush" from Kakegawa, Chef Kato's hometown。Less starch、Because of varieties that contain a lot of sucrose instead、Brown well and add aroma。In Denmark, where Chef Kato trained, it is a snack that can be enjoyed in one bite with Loy, a fish egg called Loy, which is a member of the white trout family, and pickled edible flowers and herbs。Moist pancakes with a strong sweetness of corn。 Next in line、A dish that is completed by pouring a wonderfully glossy green and white marble-colored sauce。 Miyagi "Mr./Ms. Hatakeyama's scallop" "Forests nurture the sea"、20For more than a year, you have been planting a forest that spreads just behind the sea of Karakuwa in Miyagi.、In the sea where phytoplankton flows in abundant、Mr. Hatakeyama's "scallops" are cultivated with scallops and oysters of excellent quality in terms of size and flavor。The delicious scallop is accompanied by a white disc with the scent of roses.、I will eat it together while breaking it down。Dill in buttermilk、Served with a fragrant sauce with color。A dignified star-shaped beautiful polygi is an eye-catching accent。 Chef Kato's specialty "fermented mushrooms" are also poured soup on the tabletop.、It is a fragrant appearance。 Shizuoka "Fermented Mushrooms" Shizuoka delivers the most delicious "Hasegawa Agricultural Products" mushrooms in Japan at the foot of Fuji every morning。Drifting with a mellow scent、Hasegawa's mushrooms with a subtle sweetness、raw、saute、Unleash the full potential of fermentation and mushrooms、Rich specialties packed into one dish using different cooking methods。At the bottom, egg yolk paste is hidden.、If you combine them while breaking them in the middle、You can enjoy it with a rich taste。 "Bread" Freshly baked campagne from "BRØD" run by a Danish shopkeeper in Hiroo, Shibuya-ku, is prepared。Campagne slowly fermented with home-cultured sourdough grown in Denmark。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。 The fresh fish of the day is "Hagi's sweet snapper" from Yamaguchi。Pour in a light green clear sauce of clams and green onions to complete。 Yamaguchi "Hagi's Sweet Snapper" Because the delicate "sweet sea bream" is steamed and grilled with wakame seaweed、The flesh is plump and fluffy。It is paired with a sauce full of flavor made only from clam broth and green onions。 Chef:Junichi Kato Born in 1982、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 "Sublime"、1 Michelin star。2020 December、With the opening of Ginza "Larjean", he became the chef of the same restaurant、2022、2023Awarded one Michelin star for the year and two years in a row。「Gault&Millau (Gault & Millau)" won 3 toques.、To the present。 Just the other day、On TBS TV's popular program "Job Tune"、2023Because he appeared with the seniors of first-class chefs in the judge of "Freshness Burger Ichi Push Menu VS Super Top Chef" broadcast on August 5 of the year、I'm sure many of you have seen this playful smile。 Kyoto "Yaei no Nanaya Duck" in Kameoka, Kyoto、Rivers around the perimeter、Field、country、On a farm of about 1,000 tsubo surrounded by mountains、1"Nanaya ducks" are carefully raised with a very small number of birds, with only about 40 birds shipped per day。Chef Kato says that it is the most delicious duck in Japan。Roast in the oven, sprinkled with honey and spices,、In a sauce with truffles。"Nanaya duck" grown in a place rich in nature、A delicious taste with a rich and strong flavor that runs through your brain。Garnish、From the front, the potato confit is croissant and fried to a crisp, and the truffle is shaved、Served with herb cheese。Kohlrabi in ravioli style。Sneak unripe blue strawberries into watercress。It will be a sautéed jumbo lick from Noto。 Next in line、Colorful "Herb" & Frozen and crushed "Rose" roses with liquid nitrogen、A style that is finished by wearing it in a desale。 Video time with a mobile phone in one hand to capture the glossy moment of the falling rose。 Enjoy the beauty and scent of the unfading rose as it is.、It is a cool production that is happy in summer。 Kumamoto "Herb" & Rose Mr./Ms.'s Rose" "Herb in Kumamoto" & In the soil where roses grow from the farmer Mr./Ms. of "Rose"、Chef Kato, who heard that volcanic ash is abundant,、A dish conceived with the image of a combination of roses and ash。Rose ice cream resembling a volcanic rock、Lumpy bubble meringue coated with bamboo charcoal、Served with vanilla powder that resembles volcanic ash。Vessel、From monotone tones without color、Although it seems inorganic at first glance、At the moment when rose petals are added、For a production that seems to be accompanied by the passion drawn by Chef Kato、I can't help but smile。 Shizuoka "Mignardiz" 5 kinds of Mignardiz that use plenty of ingredients from Shizuoka, the birthplace of Chef Kato, who also serves as a food ambassador for Shizuoka。Served in a spherical three-tiered vessel。 Bonbon chocolate using Kakegawa tea, which Chef Kato was born and raised in Shizuoka, is proud of。The hemispherical shape is as beautiful as a planet, and the rich scent of matcha wafts in the air。 It has a sweetness with a complex taste, like mango or banana plus coconut、And yet, I could feel the refreshing smell like pineapple.、A phantom fruit that tastes like a tropical fruit, a pawpaw macaron。Crispy brown sugar cookies、Petit tart made with large blueberries from Shizuoka。 Rich chocolate moustalt made with Japanese black tea、Coated with caramel、Deliciousness that melts with a fragrant and smooth texture。At Mignardis, where the high quality of each item stands out、I feel the good of my mouth until the very end。 "Coffee" Mr./Ms. Nakayama、In your busy schedule、Thank you very much for sharing your valuable time with us。Thank you for your continued support。 Restaurant L'ARGENT Address:〒104-0061 5-8-1 Ginza, Chuo-ku, Tokyo GINZA PLACE7F Contact TEL:03-6280-6234 Reservation number:050-5384-9609 Hours of operation: Lunch:11:30-15:00 (L.O.13:00) Dinner:18:00-23:00 (L.O.20:30) Bar:16:00-23:00...

Nagoya French "Reminisense" relocation renewal aiming for Grand Maison - Course meal edition -

Japan two giants of the French restaurant world, "Quintesse Mr./Ms.nce" in the east、With "HAJIME" in the west、Studying at a famous French restaurant、On July 23, 2015, which is also his birthday in Nagoya, Chef Masaki Kuzuhara of independent "Reminiscence" celebrated the 8th anniversary of his opening.、9Now that we are celebrating our anniversary、Taking on the challenge of a new stage、Relocated to the roadway、We have reopened with the aim of becoming a grand maison。 The previous article was、The contents of the store are conveyed - New store edition - Next to、This article is、It will be a course meal edition that introduces the teamwork that unfolds hot in the kitchen and the full-course dinner menu.。 Nagoya French "Reminiscence" Relocation and Renewal Aiming for Grand Maison - New Store Edition - Main dining room gorgeous with phalaenopsis orchids of celebratory flowers。Based on white reminiscent of the world of white silver、Soft light welcomes guests comfortably.。JK, a masterpiece of "Jacob Kjær", on a custom-made dining table of the Scandinavian furniture manufacturer "Kitani" in Hida Takayama-03Prepared with Yamazakura、Greet Chef Kuzuhara's full-course meal。 Full course meals for both lunch and dinner、Like the old store、¥19,800 (¥21,780 including tax) plus 10% service charge、About 14 dishes with dishes and desserts、After-meal drinks are prepared。It is better to plan to take about 3 hours.。 Starting from the first chapter、The theme of the second chapter "Creation" newly added at the new store、Chapter 3 - Memories -、Chapter 4: Relief、And prepare the final chapter of Reminiscences.、It is finished in five parts according to each theme.。 If you are specially allowed to tour the kitchen,、I'm working on the first dish of "aftertaste"、Head-to-head with carefully selected ingredients、Witness the moment you face it。Currently, there are 6 kitchen staff.、From the heat of charcoal and the shouts that come and go、You can see that you can't waste every minute。 Wine pairings with full-course meals、Standard(7glass)¥13,750、Half (7glass) ¥10,450、Available from 3 courses of Short (3glass) ¥ 7,920、You can enjoy an exquisite marriage that accompanies the food by Mr./Ms. Misho Takakuwa of Sommelier。Mr. Gao Ho、Received the Excellence Award of the 4th "J.S.A. Sommelier Scholarship"、A thoroughbred who owns the long-established French restaurant "Les Mirepoix" in Nagoya at his parents' house。After starting your career at your parents' house、At Mandarin Oriental, Tokyo, he worked as The Cellar Sommelier Supervisor。Soft and smart hospitality、The smile she sometimes shows is very cute, and her playful personality is also likeable.。Chef Kuzuhara, who puts his trust in him,、"Building on the wines inherited from our predecessors,、While adding a high hoe color, it is declared, Japan We aim for a day when the best product lineup and the price is said to be reasonable."。 Champagne "Henriot Blanc de Blancs NV" Henriot with 200 years of delicacy and elegance。White flowers and lemons with fine bubbling、Complex aromas such as pastries and fresh butter。Full of elegance with a smooth mouthfeel、A cup of Chardonnay elegance。 On this day、Arrived in Nagoya at night on a hurried move from Kyoto、Rush to celebrate the opening of Reminisense for a full-course dinner。Survive the sweltering heat、It is a thought that the heart will be melted by this cup that moistens the dry throat.。 Chapter 1 - Aftertaste - "Undan"、"Caviar" The first dish, "Untan"、If you know the old store, it will be the same tailoring that you know.。It is the ingredient that Chef Kuzuhara feels the most comfortable among the ingredients.、This will continue to be provided at the new store.。The first dish to be served on the dome-shaped pure white pottery of Saga's Arita ware "Kamachi Toho"。Kudzu powder and sea lettuce chip croutons、Pickled shallots with Saga seaweed to finish。With finger food in one bite、For accents of various textures and flavors、The scent of the seaweed that brings out the aftertaste of the sea urchin is pleasant.、A bite that is exactly suitable for the theme of "Lingering"。Also、Untan、It is intended to be the third tag of Tachibana Fisheries.、Don't you think it's auspicious to say "three stars"?。This time, two types of raw untan from Shiozaki Port in Aichi Prefecture and raw untan from Hokkaido were in stock.、It is specially offered in two blends.。Untan with different characteristics× the depth of taste woven by sea urchin is the aftertaste itself.。 The second dish "caviar" is、Bread made with natural yeast hollowed out in small circles、Kensaki squid and caviar on top、Flower spike and lime powder、A dish with shredded onion frites to accent the texture。In the sticky and sweet Kensaki squid、The rich flavor unique to popping caviar spreads.。 Dishes finished with Aun's breath。As can be seen from the introductory concept that Chef Kuzuhara put his thoughts into、By making people feel the richness of food and the joy of food、Wishing for a richer life、It's like pouring more soul into each dish。 Chapter 1 - Aftertaste - "Foie Gras"、"Ground fish" The next dish will be an interesting initiative.、"After enjoying the foie gras terrine in the left hand,、45Set up an hourglass to match the seconds、By eating ground fish (sashimi) after the sand has fallen,、You can enjoy the afterglow even more."。The accompanying hourglass is、With a 90-second hourglass by "Tokyo Glass Crafts"、A small S-size one used when brewing sencha。90Set to 45 seconds, which is half of a second, and serve lying down。Although it is a taste that was adopted because it pursues the aftertaste,、Because the lingering taste in various seconds is tested、70It seems that providing seconds is also in sight.、We are working on an hourglass with a new number of seconds! After soaking in water and carefully draining the blood、Heat at a low temperature while measuring the core temperature in a steam oven.、For moist foie gras with high-quality fat、Potato chips underneath with foie gras、Black pepper、Hazelnut、Mango、Cocoa nibs、Dill、To Estragon、Finally, sprinkle onion chips and powder on top to complete the process.。The combination of materials that seem to be two things with strong individuality creates a complex taste.、The sense of unity that can be felt is one word.。 The local fish of the day is "red sea bream"。Carefully lay down fresh fish caught at the local port of Shizaki in Aichi Prefecture、Although it is a French restaurant、Attempt to serve sashimi。Horse-radish、Sesame sauce、Seasoned with a very small amount of olive oil.。The sand in the hourglass falls、45Seconds elapsed、Sea bream that is brought to the mouth while leaving the aftertaste of foie gras terrine that has been eaten。Much more than saying it at the same time、I was able to enjoy the sweetness and aroma of red sea bream.。 "Domaine de Boaunerd Châteauneuf du Pape Blanc 2021 (Chateauneuf du Pape Blanc Domaine de Beaurenard)" The beauty of summer in which vivid and sparkling shades of gold and light green are intertwined、For a rich aroma reminiscent of apricot、Pear or peach flavor、Jasmine flowers are felt、Certified organic wine with a fresh and mineral feel, but a smooth and thick mouthfeel。Match the freshness of lemon in the next dish、Exquisite pairing。 Chapter 2 - Creation - "Pike Lemon" Next - Creation -、In a new attempt、Finished with ingredients that the chef has never combined before.。Summery、Lemon yellow looks great in a clear blue bowl、Cool production of "鱧"。Frit the osteotomy、Use lemon to go with it.、It is served with two types of cream, one with acidity and one cooked in butter or egg yolk to make it mellow.。Enjoy puree and herbs with various accents using a vegetable called rutabaga, a type of Western turnip native to Sweden in Scandinavia.。A dish that combines the aroma of frit with the freshness of lemon。The amount of heat you feel from frit is the best、Steam rises from the pike inside! Reminiscenc × Train Bleu "Hail" Tadashi Naruse's Mr./Ms. of "TRAIN BLEU" in Hida Takayama, Gifu、I'm baking bread that accompanies Reminisense's cuisine。Three types are offered between course dishes、8- 9% finished bread baked in the oven and served。by combining hail made from rice with wheat bread from the same grain、Each of them claims a texture and aroma、A dish to enjoy the taste。Than ever before、It has been improved to have a soft texture.、I feel that the stickiness has been emphasized more.。 "Les Bois Blanc Saumur Champignies 2015 (Les Bois Blanc Saumur Champigny 2015)"、Cabernet Franc of the Loire and。2015To feel the earthy nuances in the age and a little maturity、Combined with the unique bitterness of ayu。Beautiful ruby color。Spicy aroma with black cherry aroma、Enjoy the harmony of the taste of barrel aging and the concentration of fruit flavors.、A wine with delicate tannins that make you feel comfortable。 Chapter 2 - Creation - "Wara Ayu Truffle" "Natural Ayu" harvested in the Wara River in Gifu Prefecture。Charcoal grilled black、Black in liver sauce、Match the black of the truffle、Toyama Yao's woodworking unit "Shimoo Design" Kurobuki-sama Silver sickle (kasugai) oval and cool outfit。Put down the ayu into three pieces、Rolled in part filo dough using seaweed tsukudani、Sneak up on edamame and mozzarella cheese、Fragrant sautéed wara ayu。The liver that comes out when it is lowered is also used as a sauce.、Add depth to taste。Cooking rice harvested in the county、Puree or potato puree with lotus vinegar、Shallot Revision、Sweet sauce made from Madera liquor boiled down、Serve with sliced truffles or truffles with vinaigrette。In the foreground, from Chef Kuzuhara's belief that "ayu is best grilled with salt"、Because live ayu of the specified size caught in Lake Biwa is pierced on a skewer just before and grilled with salt and served、2You can enjoy the seed ayu。The difficulty of wine to match with ayu is immeasurable.、Without exaggerating too much、It's the perfect wine to accompany you.。 "François Carillon Mr./Ms. Toban 1er Mulget des d'Ins de Cyan Blanc 2018 (FRANCOIS CARILLON SAINT AUBIN LES PITANGERETS 2018)" Speaking of Louis Carillon、Along with Lefrève and Sozé, he is one of the best makers of Puligny Montrachet.、The history as a viticulturist is 1632 and the family has a long history.。With the retirement of the previous Louis、2010In the year the domaine was divided between two brothers.、Brother François、Inherited about 5.4 hectares of fields, including Premiere Cru, a famous brewery such as Les Perrières and Champ Gan.、Independent from the domaine inherited by his brother Jacques、New domaine "François Carillon" established。2014In the year at "La Revue du Vin de France"、Named one of Burgundy's 50 Greatest Domaines、Attracting attention。2013The field of Mulget de d'Andan-de-Sien, purchased by François in the year、On a plot up the hill of Le Montrachet、Adjacent to the first-class field Shan Gang in Puligny-Montrachet。You can feel the concentration of rich fruits、Chardonnay with a deep taste with minerals。...

Nagoya French "Reminisense" relocation renewal aiming for grand maison - new store edition -

Japan two giants of the French restaurant world, "Quintesse Mr./Ms.nce" in the east、With "HAJIME" in the west、Studying at a famous French restaurant、On July 23, 2015, which is also his birthday in Nagoya, Chef Masaki Kuzuhara of independent "Reminiscence" celebrated the 8th anniversary of his opening.、9Now that we are celebrating our anniversary、Taking on the challenge of a new stage、Relocated to the roadway、We have reopened with the aim of becoming a grand maison。 新しいステージとして選んだ場所は名古屋・車道かつて尾張藩の別宅としてあった御下屋敷の建設のため石材を車で曳いて運んでいたことがこの町名の由来このエリアは一部開発は進んではいるものの昔ながらの住宅やマンションが今でも残る住宅街細長くクランクした土地に建てられた店舗はメイン道路からも路地裏からもアクセスができレストランのメインエントランスはあえて狭い路地裏を選択。It's almost as if、幼少期に登下校するときに近道として使っていた路地裏のようで古くからある家の軒下には洗濯物が掛けられおばあちゃんが登下校する子供たちを温かく見守っているような情景が目に浮かびます「Reminiscenc/レミニセンス」は過去を偲ぶ「追憶」という意味を持ちオーナーシェフ葛原将季(Masaki Kuzuhara)は人生を豊かにするために最も大切なものは「思い出」でありそれこそが本当の豊かさであると考えていますこの店名を掲げ、How much time do you spend at your own restaurant?、Not just as a place to fill your stomach、その瞬間を良き思い出として記憶に残せるよう、Not only food and service、ここでしか得ることのできない唯一無二の体験とは何なのか自問自答を繰り返してきました。Exactly what、この新店舗はレミニセンスの哲学を究極まで推し進め具現化したものですそんな昔の記憶に浸りながら裏路地を進んだその先に伺える新たな扉それは現在と過去の記憶を繋ぐタイムゲートその扉をゆっくり開けると夢の中に迷い込んだような白い別世界が現れますその空間で目を瞑り心を落ち着け過去の記憶を思い出してみてください記憶を辿りながらアプローチを進むとその先には窓から光が差し込み明確なビジョンが脳内に広がっていくのを感じられることでしょう白を基調としたこの空間はシェフが幼少期に雪遊びをした北国の記憶や料理に対する哲学自然の摂理といった形を持たない”イデア”を造形化ゴツゴツした力強い造型と不規則な曲面と流線的なカーブというある種相反する不調和で空間はおぼろげな遠い記憶を辿ろうとしている脳内のイメージを表現しています新店舗の構想段階から携わっていたこともあり待ちに待ったオープン日葛原シェフの人望を表すかのように友人知人仲間たちからのお祝いに溢れ彩られるエントランス私たちもディナータイムでお祝いに駆け付けることができましたウェイティングブースでは「Louis Poulsen(ルイス・ポールセン)」Wohlert(ウォラート)のペンダントライトから注がれる柔らかな灯りでお出迎え「Nanna Ditzel(ナナ・ディッツェル)」のソファND-02、ND-01The、1952年にデザインされたものでこちらは近年飛騨高山の北欧家具メーカー「Kitani(キタニ)」によって復刻されたモデル座面の生地は葛原シェフ自らが厳選した京都の西陣織りを「HOSOO(細尾)」にて張り替えサイドテーブルも同じく「Kitani(キタニ)」で岩倉 榮利(Eiri Iwakura)デザインの脚線美を持つローテーブルIE-06STIE-07STの有機的な変形三角天版とサークル天板を組み合わせることで動きを出しています光に反射し神秘的な雪国のような存在感がある上質な生地は滑らかな肌触りで身体を優しく包んでくれますオープンに贈呈した私たちからの開店祝い「Eilersen IW2 CHAIR(アイラーセン)」も華やかに祝い花に囲まれ誇らし気「Eilersen IW2 CHAIR(アイラーセン)」 IW2 CHEAR / この椅子はデンマークで1895年創業の高級ソファブランド「eilersen」の120周年を記念して2015年に国内限定100脚のみ復刻されましたミッドセンチュリー期のデンマークを代表するデザイナーのクリスチャン・イルム・ヴィッケルソーによるデザインで、1958年に発売された椅子を忠実に再現しています背もたれのスポークと重なりあった座面から前方へ伸びるアームの有機的なラインが美しく置いてあるだけでも絵になるデザインですこちらはレミニセンスの移転オープンのお祝いとして孝弘&亜弥子/ ladeから贈られたものですこの椅子が選ばれた理由はレミニセンスがオープンした同年である2015年に製造され同じ年月を歩んできたからですそしてこの椅子は経年変化に伴い傷や塗装にひびが入っていますが敢えてそのままの状態にしてありますそれはレミニセンスでの素晴らしい体験が多くの人の心に刻まれてきたことと同じだと考えているからです今回のインスタレーションによってレミニセンスの料理の味や盛り付けなどの見た目を超えた葛原将季シェフの料理に込めた本質的な哲学を感じ取って頂きたいと思いますこのインスタレーションからは「過去」「現在」「未来」の三つの要素を感じることができますまた椅子は人々が「座る」ことによって身体を「リラックス」させるものでもあり心と魂を「解放」するために作られたものでもありますこの椅子を通じてレミニセンスの葛原将季シェフの料理に込めた「スタイル」「哲学」「コンセプト」を感じてくださいJoseph Kosuth, One and Three Chairs, 1965. Courtesy the artist and Sean Kelly Gallery New York 今回のIW2チェアのインスタレーションは「ジョセフ・コスース(Joseph Kosuth)」の作品である「one and three chairs」をオマージュしています実際の椅子椅子の写真椅子の説明の3つで構成することに意味がありそこにメッセージが込められていますアートとはただ綺麗に書くだけ作品を制作するだけという表面的なものでよいのかというアンチテーゼから彼らが新しい表現の一つとして生み出したコンセプチュアルアートですこれらはレストラン業界にも置き換えて考えることができます世界のレストランのトレンドや存在意義そのものが大きく変わろうとする中ベストレストランで1位になった南米ペルーの「Central(セントラル)」がそれを象徴しておりこれらの現代アートから今後のレストラン業界について考え直してもらえるきっかけになればとアートもビジネスもそしてレストランも基本は同じでありそれらにそもそも境界線はないと考えます経済学者のシュンペーターの「新結合」の理論もデュシャンの「レディメイド」の作品もその根本は同じでありどちらも物事に対して固定概念とは異なる違った見方をし様々なことを「考える」ことから「新しい価値を創造する」ことの重要性を示していますこれはまさに哲学でありソクラテスの「フィロソフィア」そのものですフィロソフィアは日本語で表現すると「知を愛する」となり様々なことに対して「考えることへの探求心」こそが重要であると説いていますいつも思うことですが「愛知」というエリアはまさにフィロソフィアを象徴するような地名でありそのような場所にあるレミニセンスは何か運命的なものを感じます。 This time、なぜお祝いにアートを題材にしたインスタレーションにしたかというとここに書かれていること以外メッセージが組み込まれておりそれは既に葛原シェフに伝えてありますアートに対する考え方・捉え方は人それぞれですのでこのインスタレーションをご覧になった方がそれぞれ何らかを感じ取ってくだされば幸いです。 This time、店舗デザインを担当された「Design plus alpha(デザイン プラス アルファ)」の建築デザイナー西村武史(Takeshi Nishimura)さんが葛原シェフの理想とする創造の世界をイメージして創り上げていますコンセプトに沿った白を基調としシンプルモダンに仕上がったメインダイニング神秘的なアプローチでメインダイニングへと向かう長い廊下をゆっくりと歩き進めるとそれは「追憶」のステージをさらに進めていくための重要なプロセスでありこの空間で様々な記憶が脳内を駆け抜けます辿り着いた記憶のその先には”かまくら”を彷彿させるアーチが見えアーチをくぐるとそこには白と光で演出された神秘的なメインダイニングへと広がっていきますその空間はまるで”かまくら”の中で揺らめくロウソクのように伝統文様があしらわれた大円形のライトから柔らかな光が降り注ぎ希成に彩られた「Jacob Kjær(ヤコブケア)」の椅子に照らし出され訪れるゲストを優しく包み込むようにメインダイニングに身を置いた瞬間この先にある未知なる体験に期待感と緊張感が一気に高まっていきますこの空間で五感を満たす体験が脳内を駆け巡り新たな記憶として刻まれ感動をシナプスのように繋いでゆくレミニセンスはまさに未来における「追憶」を生み出すシステムそのものであると言えます席数4名〜6名対応できる二つの個室を繋げることで、10名ほどまで対応可能となりプライベート感が保てる個室同じく「Kitani(キタニ)」の「Jacob Kjær(ヤコブケア)」JK-02To、こちらも「HOSOO(細尾)」の京都西陣織りに張り替えています白で統一された店内に合わせ階段もホワイト仕様に仕上げ階段の踊り場左手には、2階のワインセラー入り口と右手にはVIP専用の個室を用意。 2階VIPルーム ゆったりと6名ほどで利用可能となるVIP専用の個室には「Kitani(キタニ)」で特注した長テーブルと背中をすっぽりと包み込み安らぎを感じるJacob Kjær 1948 JK-05が配されコンテンポラリースタイルのテラスを設けており屋外テラスの雰囲気も楽しめます”かまくら”の雪を模したワインセラーは、1階〜2階にかけて天高くズラリと2,000本に及ぶ厳選ワインたちを収蔵ワインはブルゴーニュを中心にセレクトおり通常手に入らない希少価値の高いボトルも多数保有ペアリングではリストに載っていてもなかなか頼まないようなけれど美味しいアイテムを提供しワインの楽しさを感じていただけるようなセレクトを心がげられているとのこと必ず正規品しか購入しないことをこだわりとしているため品質には自信があると伺っていますワインセラー内の至るところに温度計を設置し徹底した温度管理によりワインにとって適正な熟成で保管されクオリティを損なうことなく提供しています北口にはレストラン併設の「Wine Bar K」の入り口を用意まるで自邸に帰ってきたかのような入りやすさがあり気軽に足を運べます。 Opening hours、Night 19:00〜0:00の営業となるためディナー前のアペリティフにまたはディナー後の一杯もしくはBar使いのみとしても対応可能「レミニセンス」とは異なりやや柔らかな印象を放つシャネルベージュを基調とした店内にはレストランの待合同様の「Louis Poulsen(ルイス・ポールセン)」Wohlert(ウォラート)のペンダントライトが柔らかな光を届け天窓から注がれる月明かりが楽しめる神秘的な空間にこちらでも”かまくら”を彷彿とさせるアーチトップのバックバーアフリカ産のベリー木材をベースにパティーヌ染色を施した風合いのあるレザーを用いたカウンターの天板レストラン同様にしつらえた「Kitani(キタニ)」の「Jacob Kjær(ヤコブケア)」JK-05を温かみのある赤茶で仕上げ優しく体にフィットし居心地の良い空間に山口華央里(Kaori Yamaguchi) 岐阜県瑞穂市生まれ大学卒業後は急性期病院で約5年看護師を務め所属は循環器呼吸器消化器の混合病棟を担当コロナ初期からコロナ病棟へ配属患者様の一番辛い時に寄り添う看護師と言う職業に誇りとやりがいを感じつつもコロナ病棟で働き患者様と関わる中人生にはいつ何が起こるか分からないということを強く痛感し一度きりの人生に後悔のないように選択しようと決意「看護師が嫌で辞めたの?」とお客様や周りから聞かれることが多いのですが看護師という職業は今でも本当に尊敬しておりますし大好きで看護師として働いた経験は大きな財産となっていますコロナ第3波が落ち着いたタイミングで「レミニセンス」を訪れた際お客様の笑顔が溢れお客様に幸せな瞬間を提供する素晴らしい職業に感銘を受け飲食業界に憧れを抱きますもともとワインに興味があり葛原シェフの助言もあったことから資格取得を目指し看護師とワインスクールを両立させながら、2022年に資格を取得。After that、恩師である「セッタンタ」のソムリエ成瀬がオーナーのワインバー「ドンナルーチェ」にて7ヶ月間修行した後「レミニセンス」に併設する「Wine Bar K」へ移り現在に至りますレミニセンス共有のワインを嗜むことができるワインバー。Current、Foodは季節のフルーツやチーズなどをワインの当てに用意しており今後は高級食材を用いたキッシュやパスタなどのメニューを徐々に充実させていく予定ショーケースに飾られた「Baccarat(バカラ)」マッセナ ワイングラスの輝きがミラー越しに幾重にも重なり千客万来を願っております。 The beginning of the third chapter of Reminisense。移転オープンおめでとうございます! グランメゾンへと成長する次ステージへ向けたコンセプトと、The next step is to convey the contents of the store - New store edition -、It will be a course meal edition that introduces the teamwork that unfolds hot in the kitchen and the full-course dinner menu.。 Nagoya French "Reminisense" Relocation renewal aiming for Grand Maison - Course meal edition - Reminiscence Address:Nagoya-shi Higashi-ku Tsutsui 3-18-3 South Exit ReservationTEL:052-228-8337 InquiriesTEL:052-228-8275 Hours of operation:Lunch 12:00( L.O )、Dinner 18:00-18:30(L.O) Closed:Please check the calendar on the official website..

"SeRieUX" Roppongi New Opening! A new style of modern French is born!

Roppongi, the epicenter of the epidemic。Despite not being a terminal station、This city is home to trendy people。 And a new French restaurant has opened in the distance of Tokyo Midtown, which symbolizes Roppongi.。Its name is "SeRieUX", which means "serious" in French.。The name of the store that means "serious" is、It was named from the desire to convey new value to this city that has never existed before.。 This is the second restaurant after L'argent。The French word SeRieUX translates as serious, serious.、In work, it means to be heartfelt and attention to detail.。Always incorporate playfulness into serious work、The attitude of working and playing with all your might is expressed by uppercase and lowercase movements.。Also, the UX at the end of the spelling emphasizes the user experience.、We want our customers to have new experiences through cooking and service through Serieu.。 The dishes served in the trendy regions of Japan are、A chef who knows the culture of this country and the individuality of the ingredients plays "Modern French from Tokyo"。We will deliver "dishes that can taste the chic of the times" that do not reproduce the nostalgia of the past.。 Currently, the National Art Center, Tokyo near the restaurant is holding the Louvre Museum exhibition.、We would appreciate it if you could stop by on the way back from art appreciation。 CHEF PROFILE: Tetsuro Otsuka 1982、Born in Tokyo, Japan。After graduating from "Tsuji Culinary School" in France, he worked at Michelin-starred restaurants such as "L'Atelier de Joël Robuchon" (Tokyo), "Patrick Geoffroy" (France), "Pierre Gagnère" (Tokyo), and "Ranberry" (Tokyo).、After that, he became the chef of the Tokyo branch of a French starred restaurant.。A dish that makes full use of a beautiful presentation while harmonizing with ingredients on the base of outstanding French cuisine、A truly modern French that is not too classical。He is one of the chefs who continues to attract many foodies。 SeRieUX Art Shell 1F, 7-4-4 Roppongi, Minato-ku, Tokyo 106-0032 TEL:03-6432-9951 https://serieux.jp/ 【A new style of modern French restaurant has opened in Roppongi.】 Roppongi is a trend-setting area where people who lead the latest trends gather, despite not being a terminal station. And now, a new French restaurant has opened within a stone’s throw from Tokyo Midtown, which symbolizes Roppongi. Its name, “SeRieUX,” means “serious” in French, and was chosen to convey new values that were previously not found in this city. This is the second restaurant operated...

Fujieda French "L'AGAPE" interior renewal and chic taste in the store

French restaurant "L'AGAPE" in a corner of a tenant building along Aoshima Junior High School Street in Aoba-cho, Fujieda City。The interior was renovated in September last year.、It was my first visit since the reopening, and I went to Fujieda lunch for the first time in a long time! The signboard has also been renovated.、今年2023年7月4日からはメニュー価格を変更されていますので公式サイトをご確認ください。 Here is、オーナーシェフの松下崇之(Takayuki Matsusita)さんが東京・関西のお店で経験を積み、After training in France、2008年9月に開業店内は昨年9月に内装を改修しリニューアルオープンシンプルモダンな雰囲気は変わらず白壁をシックなグリーン寄りのグレージュカラーに変更し椅子の張り替えや壁面の照明などを追加しより落ち着き溢れる空間に席数は変わらず10席ほどで隠れ家的なプライベート感溢れるレストランとなります松下シェフが繰り広げるフランスの郷土料理や伝統料理をベースとしたクラシカルなフランス料理を堪能できるこちらは私たちが結婚してから10年以上通い詰めているお店の一つです。 On this day、祝日「海の日」ということもあり普段は月曜定休ですが翌火曜日を代休にされ営業奥様の由佳子ちゃんもホールスタッフとしてお手伝いに入っていました以前から「マセラティ浜松」でお世話になっており現在は藤枝にて「Garage Sugiura(ガレージ杉浦)」を運営されている杉浦明(Akira Sugiura)さんのもとへ愛車の修繕で納車ついでにランチをご一緒することに♪ 車を預け帰りは電車となるため乾杯はシャンパーニュをいただきましょう杉浦さんはクラシカルでレアな車から定番の車までメーカーや車種問わずに取り扱われておりいつも迅速丁寧に対応してくださるため「困った時の杉浦さん」と言った感じでいつもお世話になっています御近所でないところが悔やまれますが藤枝まで足を伸ばすなら必ず訪れたいお店がこちら「ラガップ」なのです「ダニエル デュモン シャンパーニュ ブリュット グラン レゼルヴ NV (Daniel Dumont Champagne Grande Reserve Brut NV)」 1970年代初頭に蔵元を設立したダニエル・デュモン氏現在は二人の息子が蔵元を引き継ぎ、10haの畑で年産約8万本を生産甘い香りとまろやかな味わいを楽しめるシャンパーニュです前菜「北海道産生ウニ トウモロコシのムース ビーツのコンソメジュレ」 夏に美味しい食材をギュッと詰め込んだ色鮮やかな一品地元産のとうもろこしをピュレにし軽くホイップした生クリームと合わせてムースにしたものを土台に軽く炙った生ウニを添えてビーツをコンソメで煮出してジュレと共に味わいます手前にトマトや胡瓜焼き茄子などに、Capers、Anchovy、マヨネーズなどでタルタル仕立てにしたソースを添えてありフレッシュな胡瓜の食感が爽やかなアクセントに前菜「コンフィにした鮎のポワレ 新ニンニクのソース」 塩でマリネした鮎を低温のオイルで約5時間ほどコンフィにした後フライパンでソテーしこんがりと食欲をそそる良いお色に仕上げ外はカリッと中ふわっとしっとり素揚げした茄子を鶏のブイヨンで蒸し煮し添えてニンニク風味のクリームソースをパセリバターでモンテしとろみを付けたソースを絡めていただきますフランスはリモージュの陶磁器「レイノー(RAYNAUD)」の釣りの様子を施したタッチの軽やかな器が彩りを添えています前菜「藤枝産木の子とお肉のパテ ”パテ・アンクルート”」 パイ生地でパテを包んだクラシカルなフランスの伝統料理パテ・アンクルート。This time the、数種類の豚肉と鶏の白レバーで作ったベースのパテに地元産のきのこのマデラ酒、Red wine、生クリームで煮上げたものを合わせて練り込みパイ生地で包んで焼き上げたパテ・アンクルート塩味は優しくもきのこの旨みや豚の甘み鶏レバーのコクが一体となって口中に広がり味わい深き一皿に桃の季節がやって参りました!「ラガップ」では毎年桃が旬の時期に「桃のスープ」を提供されておりこのスープを楽しみにやってくるお客様も少なくありません「桃の冷製スープ」 静岡県産の旬の桃を用いた冷製スープ桃の水分だけで蒸し煮にし煮出した後ピュレにして少量の牛乳生クリームで伸ばしてスープに丁寧な手仕事で滑らかな食感となりまるで桃の旨みだけをギュッと凝縮させたような濃厚な味わいは上品な大人のデザートのような仕上がりで毎夏のお楽しみの定番の一皿! 「自家製パンとフランスパン ポークリエット添え」 冷めても美味しくいただける様に、70%の中種法で仕込みふんわりもっちりと甘い香りが立ち込めるミルクパンとフランスパン添えられるポークリエットと共にいただきます主菜・本日の鮮魚料理「金目鯛」 この日の鮮魚は金目鯛たっぷりのオリーブオイルでウロコを立たせてながら焼き上げているため見目麗しい仕上がりに。Sauteed with shallots and mushrooms、White wine、ノイリーを入れて煮詰め少量のフォンドヴォーと発酵バターで繋げたソースに仕上げ付け合わせはソースに馴染むようトロトロに仕上げたじゃがいものピュレと焼き野菜を添えてフランス料理の要となるフォンドヴォーによって完成する奥深いソースの美味しいお店は間違いないですね♪ 主菜「黒毛和牛トモサンカクのロースト」+¥800 内ももの希少部位であるトモサンカク和牛のため脂にも火を通すイメージのミディアムレアで焼き上げ赤ワインベースのソースとブルーチーズのクリームソースに旬野菜を添えて楽しみます運ばれてきた時からブルーチーズの良い香りが漂いワインを欲する一皿です! 主菜「ニュージーランド産 仔羊背肉のロースト」+¥600 ニュージーランド産の牧草飼育の仔羊仔羊特有の香りが強く感じられミディアムよりも若干深めの火入れが松下シェフの好みですがこの美しいロゼカラーを見る限り味わう前から気合いが伝わってきます相性の良いトマトとバジルのソースと旬野菜を添えて脂も甘くとろけ噛むごとに香る仔羊特有の芳しさが余韻として楽しめ至福のひととき! 仔羊に合わせて赤ワインのボルドーをマリアージュデザートはボードに書かれている中から選びますガトーはそれぞれを少しづつ全種類頂くことが可能ですのでお腹に余裕のある方は是非全種類行かれてみてください氷菓子(グラス、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「デザート」 焼き上げたマンゴー入りのクレームダマンドにマンゴークリームマンゴージュレの層を楽しむ「マンゴーのタルト」白ワインベースのシロップでコンポートにした桃とそのジュレとカスタードクリームを合わせた「桃のコンポート」パータボンブとショコラクリームを合わせた濃厚なムースショコラ「ガトーショコラ」の三種のガトーを贅沢に盛り合わせ蜂蜜入りのイタリンメレンゲと、Whipped cream、クリームチーズを合わせたベースに キャラメリゼしたナッツとドライフルーツを混ぜて合わせて冷やして固めた「ヌガーグラッセ」と自家製の練乳に牛乳と生クリームを入れ糖度を合わせて作った「自家製練乳のソルベ」を添えて満足度の高いデザートプレートです! 小菓子「プティカヌレ」 外はカリッと香ばしく中はしっとりとした食感で小振りながらに満足度の高いプティカヌレ「コーヒー」 次回の浜松遠征で松下シェフから「焼き鳥」をリクエストされたので次は我が家で「プレノワールの会」ですね!杉浦さんお付き合いくださり有難う御座いました!またお誘いします! 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:In front of the store http://lagape.jp/...

Tokorozawa French "CP Restaurant" Superb lunch while looking at the garden full of greenery

西武池袋線「小手指駅」より車で5分ほどのところにある所沢は463号線沿いの隠れ家的なフレンチ「CPレストラン」へ! こちらは、From the thought of "a modern and stylish restaurant that anyone can easily drop by in this place in Tokorozawa"、2005Opened in Tokorozawa in May、It is a French restaurant where a stylish modern building with a sense of cleanliness based on white and a well-maintained green garden produce an extraordinary space.。When entering from government road are bustling、想像もできないような緩やかな時を過ごせる素敵空間が貴方を待ち受けています! アプローチには緑溢れるガーデンを誇り、In a simple modern and cosy atmosphere、Regular restaurant lunch & dinner、1A one-of-a-kind restaurant wedding limited to one set a day is also produced、"Bespoke wedding" as a keyword、Planning is possible with free ideas according to the request、思い出深いウェディングを希望される御二人に大変人気です! 入口から伺えるレセプションには、While using white as a base,、The works of artist Mieko Yuki full of personality are exhibited、Like a room in a museum。 Shop、A stylish modern space with a sense of cleanliness based on white spreads.。On the floor in、Big flower-based giving colours with fascinating flowers、In addition, each table is accompanied by a dignified flower to greet guests.、A number of seats are available for you to relax and unwind。The table seat in the back quickly changes into a private room with a partition door、Your daily diet is of course、And celebrate every、It is also possible to charter at events etc.。 One of the Japan's leading Grand Maisons、Worked at the long-established "Ginza Recan" for many years、Yasuo Shiono, who studied with the French master Mr. Etsuo Shiro.、2019Has been welcomed as the head chef of CP Restaurant in the year。With the theme of "Inheriting Traditional French Cuisine and Delivering New Creations"、Order seasonal ingredients not only from Japan but also from authentic France、素材の良さを最大限に引き出す料理を提供! ご無沙汰してしまっておりましたが、I was able to go to lunch! Unfortunately this time too, due to car movement、Leave your wine。While serving by Sommelier Mitsuo Nakazato、楽しい食事のスタートです! 「Amuse bouche(アミューズ ブーシュ)3品盛り」 まるでデザートのような可愛らしい小さなアミューズが3種類一皿に盛り込まれてやって来ました! ①Mousse de Carotte(ムース・ド・キャロット) スライスした人参をコンソメで4~5時間弱火で煮込み、Pureed with a mixer、Mousse de Carrot served with whipped whipped cream。人参の優しい甘みをシュワッと口溶けの良いムースで楽しみます! ②Jambon oux chou(ジャンボン・シュー) スライスしたロースハムを牛乳で煮込み、Let cool and then puree with a blender、Jambon shoe to be combined with whipped cream and then sneaked into the shoe。軽やかな塩味と香ばしさを楽しめる一口サイズのご馳走! ③Blanc Mange(ブランマンジェ) ベーコンを糸状に切ったものを牛乳で煮込み、Add whipped cream、Blancmange made by adding gelatin while adjusting the taste。透き通ったゼリーが夏の装いです! 「Oeuf Bouille Caviar(ウーフ ブイル キャビア)」 ”エッグキャビア” 以前もいただきましたが、The egg served to be held in the palm of the hand is、After all, it has become a staple of this amuse ghoul that attracts the eye visually as well! Salt in eggs、Pepper、Butter、Add whipped cream and add the fire over low heat、Makes it into a troubling scrambled egg shape、In a shell that has been neatly cut and turned into a bowl、Eggs and caviar are served in two layers。When scooped up with a spoon、フワフワ食感のスクランブルエッグに厳選されたキャビアの塩味を合わせ楽しむ嗜好の一品! 「Poisson de Jour SASUE ala Jardin (ポワソン・デュ・ジュール・サスエ・アッラ・ジャルダン ~サスエ前田から届いた鮮魚 庭園風~)」 静岡県焼津市の「サスエ前田魚店」から届く、A dish of atsumi that serves special seafood! Famous chefs from home and abroad、Seeking the fish of the treasure technique "dehydration tightening" devised by shop owner Naoki Maeda、We are creating the best dishes with its tailored fish。"CP Restaurant" also offers carefully selected fish dishes.、On this day, we will broil "Fufukidai"。Broiling the skin of a tight whistleblowing bream、Add aroma、On top, use a dressing using Poireau onions and carrots.、Sauce Verde Sauce Watercress。Tomatoes will be served with colorful mini tomatoes from "Enomoto Farm" in Saitama City! The main dish of the day will feature one of the signature classics of French cuisine! Appeared in a beautiful pie wrap before cutting! "Filet de Bœuf Wellington" Foie gras truffle Champignon duxel stuffed in beef tenderloin、After salt and pepper、It is also wrapped in net fat and baked.。Cool the baked food、Wrap in filter ju and let rest in the refrigerator、Then bake in the oven and then、ソースペリグーで仕上げ!ナイフには「龍泉刃物」を用意され、The blade enters smoothly without applying force、現れる肉断の美しさに見惚れてしまいます!サクサクとしたパイの中からお出ましとなる牛フィレの柔らかさと溢れる肉汁は絶妙な火入れで楽しめます! 「Peach compote(桃のコンポート)」 酸味が少なく果汁の多い桃の王様「白鳳」を使用しており、Finish with a compote with reduced sweetness so as not to spoil the deliciousness of peaches、A jelly accented by the aroma of peach and mint、出来立ての桃のジェラートを乗せた桃尽くしの一皿です!果汁をふんだんに楽しめる半身の果肉と爽やかな桃のジェラートとの組み合わせはまさに極上のデザート!添えらられたスティック状のアーモンドチュイルやベリーの果実の酸味が程良いアクセントになります! 食後のコーヒーをいただきながら、Discussing the latest status report with Mr. Nakazato、Temporary chat time。 I was able to take a commemorative photo around Chef Shiono, who had free hands! Next time、To make it more enjoyable、Wine for you、ゆっくりと訪れたいと思います! CPレストラン 住所埼玉県所沢市北中2丁目153-2 TEL:04-2923-0001 営業時間 【月・火・木~日・祝・祝前】 ランチ 11:30-15:00 (Last entry:13:00) 【月・火・木~日・祝・祝前】 ディナー 17:30To 22:30 (Last entry:20:00) Closed:Every Tuesday and Wednesday (if the regular holiday is a national holiday)、前後の日程で振替休業) http://r-cp.com/...

Nagoya, French "Furniture delivery and opening celebration of Scandinavian furniture manufacturer Kitani to new Reminisense store"

About a 5-minute walk from Exit 2 of Nagoya's subway and roadside station、Head east at the Tsutsui 3-chome intersection、Next to "Drugs Giyama Tsutsui Store"、いよいよ名古屋のフレンチの名店「Reminiscence(レミニセンス)」が開店9年目を迎える今年2023年7月23日(日)に、Establishing a new store with the goal of becoming the best restaurant in the Japan、We will renew our determination for the next stage。 名古屋・フレンチ「レミニセンス」グランメゾンを目指し移転リニューアル〜新店舗編〜 この日は工事中の「Reminiscence(レミニセンス)」に紹介した飛騨高山の北欧家具メーカー「Kitani(キタニ)」からの家具搬入に立ち会うために、We arrived in Nagoya to celebrate the opening of the store.。The other day、I observed the progress of the construction two to three weeks ago.、The interior is steadily being prepared、Furniture and fixtures、Wine、Vessels, etc.、Various things have been brought in。 「Kitani(キタニ)」の社長である東庄豪(Shougo Higashi)さん自らが、Driving a truck from Takayama、Reminisense goes back and forth between the old store and the new store and does the delivery work while going back and forth many times.、I saw your work。 Because the day is approaching for the opening、Reminisense staff are also working hard to prepare for the opening.。 東庄豪(Shougo Higashi)さんとお会いしたのは昨年我が家で購入した「フィン・ユール(Finn Juhl)ニールス・ヴォッダー(Nils Vodder)No.53」の引き渡し以来東さんからは、If you send me the contents of this work in a photo album、"I am grateful that this kind of delivery work is not recorded as an image."。 Bringing in long tables for newly ordered private rooms, etc.、Heavy lifting continues。 To match the white-based restaurant、葛原シェフが特注したテーブルも個室に無事にセッティング完了今回のデザインを担当された建築デザイナーの西村武史(Takeshi Nishimura)さんと初めましての歓談時間が持て、We were able to discuss the design concept of the restaurant。It is said that it will proceed while making various fine adjustments until completion.、楽しみにしています! 大阪を拠点に幅広く活躍されるデザインクリエイトコーポレーション「Design plus alpha(デザイン プラス アルファ)」の西村武史(Takeshi Nishimura)さんは名古屋にてイタリアンレストランを中心にワインダイニングを展開し「株式会社MIPROVINI」を運営されている山口太郎(Taro Yamaguchi)ちゃんのご紹介とのことで、I feel the connection。 A variety of dining tables and chairs set in the main dining room。Because it is carefully packed and wrapped so as not to scratch、It takes time to take them out one by one.、The effort is immense。 While measuring with a measure so that it can be placed directly under the ceiling light、We will set it finely at equal intervals.。You can observe the valuable delivery work before the opening of the restaurant.、オープンへの期待が益々高まります! 一段落付いたところで葛原将季(Masaki Kuzuhara)シェフに無事開店祝いとして用意したデンマークの椅子「Eilersen IW2 CHAIR」を贈ることができ安堵しております「Eilersen IW2 CHAIR」 インテリアショップ「Acutus(アクタス)」で取り扱うデンマークブランドの「Eilersen(アイラーセン)」が創業120周年を記念して、2015年に国内限定で100脚のみ復刻された「IW2 CHAIR」「Reminiscence(レミニセンス)」のオープンと同じ年にリリースということもあり、It will be what I have been looking for for a long time.。We hope that you will continue to welcome many guests with the restaurant and continue to carve out the history of "remembrance".。 Reminiscence(レミニセンス) ※新店舗完成間近:2023/7/23(Sun)Grand Open 工事進捗状況撮影許可:Owner/chef:葛原将季 住所名古屋市東区筒井3丁目18-3 南口 TEL:052-228-8337 Wine bar K 住所名古屋市東区筒井3丁目18-3 北口 TEL:070-1629-3800 http://www.reminiscence0723.com/...

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