Hamamatsu "Fermented Confectionery Kamoshi" Gluten-free baked sweets made with homemade rice koji yeast and rice flour are popular!

Not far from my home、On the large flatbed that becomes a quiet residential area、To the fermented sweets specialty store "Fermented Confectionery Kamoshi" that opened on December 10, 2022 last year! This is a tree、Gold、Soil、Open 4 days a week on Sundays.、It opens at 10 a.m.、お昼を迎える前の早い時間帯にその日の焼き菓子が全て完売してしまうほどに人気と話題の発酵スイーツ専門店となります! 駐車場は店裏に6台完備されていますが、It seems that the car is already full。I saw that the neighbors were coming on foot.。On this day、Sunday morning。Ask for baked goods to serve to our guests.、I was prepared for the line and went to the line 10 minutes before the opening.、The front of the store is already crowded with people waiting to open.、We are in a dozen pairs。Since admission is limited to three groups at a time, you can enter the store.、Every time one group leaves the store, the next person enters the store.、Waiting about an hour。ようやく私たちの番が回って来ました! 焼き菓子の甘い香りが漂う店内。With a clean and simple design interior、Baked goods lined up on a warm solid wood counter、The space has an atmosphere like European boulangerie。 The menu for this day is、Instagramの公式サイトから拝見しましたが、"Caramel Nut Pound"、"Sweet Koji Bread (Rice flour, gluten free)"、"Gateau of White Willow Navel"、"Carrot cake"、"Banana bread"、"Raw Chocolate Brownie"、"Chestnut Fiyantine"、"Banana Tatan"、"Fabreton"、"Balcanelé (rice flour, gluten-free)"、"Canele Plain (rice flour, gluten-free)"、"Financier"、"Financier Black Tea"、"Lemon cake"、There are about 20 kinds of rice koji yeast scones (plain, raspberry chocolate, cranberry cream cheese, brown sugar walnuts, passion navel, 2 kinds of rum raisins, apricots)".。On the shelf separating the kitchen from the floor、A variety of Western alcoholic beverages lined up。This seems to be used for baked goods.、The handwritten item says "I use alcohol"。 About 30 years on that road、パティシエとして活躍されてきた店主の水野秀幸(Hideyuki Mizuno)さんは、Drawing on our long hotel experience、Aiming for the next step up、Together with his wife Nana, he pursued deliciousness and devised it through trial and error.、Decided to open a fermented confectionery specialty store that sells fermented baked sweets using natural yeast seeds of rice malt。 While incorporating local ingredients、We want you to enjoy the unique aroma and deep taste that brings out the umami of rice malt, which is kind to the body.、Fermented sweets to create。 Fermented food is also one of the food cultures unique to Japan.、Beauty & Health、It is also taken up as the secret of longevity、In recent years、Fermented sweets are very popular! Here we、Fermented confectionery made with homemade rice koji yeast seeds has become the main product.、There are 7 kinds of rice koji yeast scones alone.。 In addition、Many baked sweets that use gluten-free rice flour are conspicuous.、Rice flour that can ingest the high nutritional value of rice with excellent amino acid balance、Lower oil absorption rate than wheat flour、Better digestible than wheat flour、It is characterized by difficulty in stomach upset.。Also、Because rice flour contains more amylopectin (a type of starch) than wheat flour、It is characterized by a chewy texture.、For moist dough。 "Carrot cake" using local carrots。The deliciousness of this "carrot cake" that I received for the first time、It is no exaggeration to say that I decided to revisit it involuntarily。この日も水野さんはとても大きな人参を片手に仕込みに励まれていました! 個包装の焼き菓子も用意されており、This is because the expiration date is about three weeks.、It is also good as a souvenir or gift.。 It is also used for baked goods.、Campbell's Perfect Tea, an Irish tea born from the land of tea.。This black tea with adorable golden yellow is、It seems that it is recommended to have it with milk tea.、Tea leaves are sold。In addition to、We also sell jams that go well with baked sweets.。 This baked confectionery has a shelf life of "until the day after the purchase date"、Let's eat as much as we can。All of them look very tasty and I get lost.、前回いただいた御品とは異なるものを試したいと思います! オリジナルの「米粉のカヌレ」から「米麹酵母のスコーン」に、Including the French local confectionery "Fabreton" that was said to end on this day、7Buy different types of baked goods、ゲストの皆さんと楽しいティータイムを過ごします! 一つひとつの焼き菓子がどっしりと、To create a solid sense of volume、To compare various foods、カットして少しずつテイスティング! 「白柳ネーブルのガトー」¥340(税別) 細江産の白柳ネーブルは、The fruit is large and fragrant、less sour taste、The sugar content is about 12~13°C、It becomes a mellow variety、It is difficult to cultivate among citrus fruits, and it is called the "queen of fruits".。It is a cuttle curl using such a white willow navel。What is "Quatre quarts"?、In France,、It has the meaning of "1/4 gathered four"。It refers to a "4-equal" confectionery made using the same amount of butter, sugar, eggs, and flour.。Baked goods where you can fully enjoy the sweet and bittersweet taste of marmalade, refreshing acidity and navel flavor。 「米粉のカヌレ」¥340(税別) kamoshiオリジナルレシピの米粉のカヌレ。Canelé、16It is said that it is a confectionery born in a convent in the Bordeaux region of France around the century.、The official name is "Cannele de Bordeaux"。It will be a traditional French baked confectionery.。This canelé uses rice flour.、The fragrant aroma of Western sake wafts in the air and is fragrant.、Outer Karikkari、The inside will be a sticky gluten-free canelé.。 「生チョコブラウニー」¥380(税別) お品書きに「ブラウニーらしくないブラウニー」と書かれたこちらは、With a taste like raw chocolate、Enjoy the rich and moist texture、It is packed with plenty of crunchy walnuts with a good texture.。 「米こうじ酵母スコーン クランベリークリームチーズ」¥400(税別) 型でしっかりと焼かれた縦長寸胴のきのこの様なその姿は、Look、More like a muffin than a scone。However,、The texture is also flaky、Scones after all。In combination of red wine-soaked cranberries and cream cheese、Also for wine guessing。 「ファーブルトン」¥420(税別) この日の提供が最後とInstagramの公式サイトに記されていたため、Here is what I bought without hesitation。Fabreton, a local confectionery that has been popular in the Brittany region in the northwest of France for a long time。In the language of Brittany、"Fur" is "porridge boiled in milk"、"Breton" means "Brittany"。It is characterized by using prunes.、Dried prunes pickled in red wine are used as the center.、So that you can enjoy a taste that is somewhere between pudding and brûlée、Because the grilling is finished rarely、The smooth texture like half raw is unbearably delicious! It may be resumed again at the whim of Mr. Mizuno! and、Because it was written、皆さんもInstagramを随時チェックされると良いでしょう(笑) 「浜松レモンケーキ」¥280(税別)と 「紅茶のフィナンシェ」¥300(税別) 個包装の焼き菓子二種。"Hamamatsu Lemon Cake" using plenty of Hamamatsu lemons、Use plenty of fruit juice and peel、Rice koji yeast is also added and fragrant、You can enjoy the gentle sweet and sour taste。And、The financier using the Irish black tea "Campbell's Perfect Tea" introduced earlier is、To enjoy the flavor of fragrant black tea、It is a dish that you should enjoy with tea.。 This baked confectionery of "kamoshi" is、Trendy fluffy texture and、Melt in your mouth、Unlike melting, semi-raw baked goods、The solid texture like baked goods that are faithful to the basics is impressive.。And still、Because gluten-free rice flour and rice koji yeast are used.、Without feeling heavy、Baked sweets that you can enjoy the depth of taste。Simple and rustic look、The dough is heavy、Gently sweet、With the flavorful taste of homemade rice koji yeast、A mysterious fermented sweet that tastes deeper every time you chew。罪悪感なく食べれることも人気の理由かもしれません! 皆で何種類もテイスティングをし、While chatting with each other、楽しいティータイムを囲むに相応わしい焼き菓子となりました! 発酵菓子kamoshi 住所静岡県浜松市西区大平台3丁目 パレスポート 1F東 営業時間:10:00〜商品なくなり次第閉店 定休日:Moon、Fire、水曜日 駐車場店裏に6台有 https://www.instagram.com/kamoshi_kashi/...

Hamamatsu okonomiyaki "Osaka-prepared okonomiyaki TEMAJI, which aims for a finished taste that spares no effort"

浜松は志都呂に2020年7月12日にオープンした「お好み焼きレストランTEMAJI(てま〜じ)」へ! 店名の「TEMAJI(てま〜じ)」とは技に加え「手間」を惜しまない完成された「味」の意を込めて名付けられています店主の永田哲也(Tetsuya Nagata)さんは、1974 year、静岡県生まれ関西で70年以上続く老舗のお好み焼き専門店にてその技と味を継承した後に地元浜松に戻りホテルでの経験を積みながら店を立ち上げる準備も同時に進め三年がかりで独立店内は「女性がお洒落に楽しめる店を」と願いレトロな雰囲気を醸し出し何処か懐かしく居心地の良さを感じる空間づくりをされています! 温かみのある暖色系でまとめられゆったりとした座席間に寛ぎやすいステンドグラス調の照明や間仕切り新築ですが昭和レトロな雰囲気で、Look、鉄板焼きというよりかはノスタルジーを感じさせる喫茶店のよう。 The menu is、70年以上も変わらない味を提供する大阪仕込みのお好み焼きをはじめ、3つのソースを使い分け特製麺にこだわった焼きそば、And、ボリュームたっぷりのモダン焼きがメインとなりお酒の当てにも嬉しい一品ものも充実しています昼はランチセットがお得でメニューのお好み焼きに+¥200することで(A)or(B)のどちらかをチョイスできます! 店内には至る所に招き猫の置物やデザインが施されており縁起物の招福猫が満載!1日20食限定となる手間と卵をかけたご飯「TMKG」¥380も美味しそう! 手間味と書かれた暖簾の中では鉄板のある厨房が見渡せお席によっては調理風景も楽しめます! 卓毎の鉄板はオーダーを確認後に温めてくれます出来上がってくるお好み焼きを待ち侘び、20〜30分程度の待ち時間「モダン焼き 豚肉モダン」¥970 「モダン焼き」とはお好み焼きと焼きそばを合わせた広島風お好み焼きのこと修行先で昔賄いからヒントを得て始まったという元祖メニューで戦後の日本の高度経済成長期復興に奮起していた労働者にリーズナブル且つボリューム一杯に食べてもらおうと生まれたメニューが「モダン焼き」!こちらは6つのソースを使い分けられて作られており特製マヨネーズがかかっている状態で提供されてきます! 卓上に用意される青海苔と鰹節をたっぷりと纏わせていただきましょう鉄板の上でジュ〜ジュ〜とソースの焼ける音で食欲が増してきます! 生地具材とハッキリ三層に分かれている「モダン焼き」麺は特製で造られているようであまり見掛けない細麺がギッシリと詰まっておりますがなかなかの軽い食感で生地は薄くもっちりとした食感が楽しめます! 「お好み焼き もちとチーズのお好み焼き」¥1,200 分厚い鉄板で焼き上げるため焼き上げまで15〜20分の時間を要すると注意書きがされている「お好み焼き」が熱々の状態で提供されます特製醤油ソースで仕上げられており上にかけたチーズがとろ〜り! 中からは一口大の餅がゴロゴロと入っておりチーズと餅の相性は抜群で食べ応え満点!生地はふわふわと軽くあっさり目こちらのベースとなる出汁は「日本一古いおでん屋」の出汁を修行し一番出汁二番出汁三番出汁と継ぎ足しの技を活かして作り上げソース無しでも美味しく感じられる生地に仕上げられています! 店内には店主の飼い猫「ジバにゃん」がいる猫部屋がありガラス越しに眺めることができるようです!この日は気持ち良くお寝んねしていたようで写真撮影はしておりませんので置物猫でご勘弁を(笑) お得情報が記された掲示板もお見逃しなく! 店内の明るい雰囲気居心地の良さ家族でお子様連れや女子会でも楽しめるような寛げる空間で大阪の老舗お好み焼きの味を堪能したい方にお勧めです! お好み焼きレストランTEMAJI(てま〜じ) 住所静岡県浜松市西区志都呂2-1-27 TEL:053-488-7761 Hours of operation:【月・火・木~日・祝・祝前】ランチ 10:00-15:00 【月・火・木~日・祝・祝前】ディナー 17:00To 22:00 Closed on Mondays:水曜日 駐車場店前に有 https://nbv6700.gorp.jp/...

Hamamatsu Thai Restaurant "Thai Restaurant Phangan, Relocated from Iwata and Recognized by the Ministry of Commerce of the Thai Government"

Moved from Iwata to a residential area in Tennocho, Hamamatsu City in 2020、The house where you used to live was renovated.、Go to "Pangan Thai Cuisine", which has been relocated and opened as a residence and restaurant! Although the parking lot is limited to 5 cars in front of your home,、It is more reliable to go by shared ride。I had heard in advance that it was difficult to enter a large car.、This time I went with Porsche Carrera! The front door on the side of your home during business is locked.、Let's enter from the terrace side on the left side of the building! Expanded terrace seats with good sunlight Terrace seats with soft natural light gently pouring in can be entered with your feet、You will need to change to indoor shoes at the entrance.。 It creates a tropical atmosphere.、The interior of the store is wrapped in bright and colorful colors。While traveling in Thailand、Eat a variety of dishes、30Learning from the basics at a Thai cooking school、The technique is mastered、Chef Hiroyuki Uchino, who spares no exploration of Thai cuisine。2017In the years、In recognition of his achievements、Certified by the Thai government as a "Thai Select", which is considered to be a restaurant where you can taste authentic Thai cuisine.、Serving authentic Thai cuisine with his wife Chisato。This is my first visit since moving to Hamamatsu.、On this day, I was invited by a friend and wife who are car companions.、It will be a late Sunday lunch! There is also a commemorative photo of the honorable moment when the certificate was awarded by Mr. Nattheya Suchinda, Minister of Commerce of the Government of Thailand! Phangan's lunch menu Including the Thai standard "Green Curry" where you can enjoy a refreshing pungency and mild sweetness of coconut milk using fresh herbs and spices, and the luxurious "Phu Patpong Curry" using crab.、Thai yakitori "gayaan", grilled pork "mu yang" and "grilled rice noodles"、While there are a variety of Thai dishes such as "Thai fried rice"、The lunch menu is a great deal! Lunch set appetizer "Shrimp and vegetable spring rolls" Shrimp and vegetable spring rolls served with sweet and spicy chili sauce。It will be bite-sized for easy to eat! "Tom Yum Goong Soup S size (for 1-2 people)" ¥ 1,280 (excluding tax) With a dish ordered separately from the lunch set、Thailand's signature soup "Tom Yum Goong" served in a hot clay pot。3It is from spicy to 15 spicy.、You can adjust the taste with the pungent seasoning of chili peppers and vinegar served separately! Shrimp with head with vegetables and fukurotake mushrooms、The scent of lemongrass and nam pla wafts in the air "Tom Yum Goong"。It is a Thai specialty dish that you can enjoy sweet, spicy, and acid.、This "Tom Yum Goong" has a fairly mild taste.、Even if you don't like spicy, it's OK! "Khao Soi Set" ¥ 1,280 (excluding tax) (Chiang Mai local ramen) Chiang Mai specialty "Khao Soi"。It is a spicy curry ramen that we fell in love with in Chiang Mai! This "Khao Soi" is、Chicken broth with various spices、Mild soup with coconut milk。Enjoy boiled wheat noodles and fried noodles、A dish where you can enjoy the difference in texture。You can enjoy changing the taste by squeezing lemon! "Exquisite Moo Yaan Set" ¥ 1,530 (excluding tax) (Grilled domestic pork loin with herb mix mochi rice) "Pork = Mu" in Thai、Meaning "bake = yarn"、"Mooyan" that becomes "grilled pork"。こちらの「ムーヤーン」は国産豚を用いており下味を付け寝かせた豚ロース肉を炙り焼きにしさっぱりと辛いタイ東北地方のソースと絡めハーブ野菜と一緒に香りを楽しみながらいただきます! 「餅米」 餅米はバタフライピー(タイ語アンチャン)の花の青色素を用いて炊いた色鮮やかな青紫の餅米と白い餅米の二色仕立て! 竹籠で出来た餅米の入れ物が可愛く持ち運びにも便利そうな「ガティップカオ」を手にパチリ! 「空芯菜の炒め物」¥895(税別) (パックブン・ファイデーン) 茎がストローのように筒状で空洞がある野菜の空芯菜をサッと炒め香ばしいニンニクの香りとシャキシャキッとした食感を楽しむ一品! ランチセットのドリンク「オレンジジュースジャスミン茶」 昨年11月に2週間ほどタイへ旅立たれたというお二人。Bangkok→ Khao Yai→ Pattaya→ Chiang Mai (Loy Krathong Festival) Pai in Mae Hong Son Province→ Ao Nang in Krabi Province located on the border with Myanmar →、ライレイ→バンコクと久しぶりにゆったりと目的地を存分に巡られたようでリシュレッシュされたご様子でした! 席を立つと椅子にセットされていたシートが印象的で思わず目が留まりました!こちらはネパールの婦人たちがせっせと手作りされているハンドメイドの作品だそうで、His wife, Chisato's favorite things。The sun god (?) who looks like a lion woven and sewn together colorful fabrics. It is a motif! Mr. and Mrs. Uchino who have the same Chihuahua as their dog、そして車や趣味仲間の村松さん御夫妻と楽しい時間を過ごすことが出来た日曜の午後ご一緒できてとても嬉しかったです!有難う御座いました! タイ料理パンガン 住所静岡県浜松市東区天王町114-14 TEL:053-422-3761 Hours of operation:Lunch 12:00~ 14:30、Dinner 18:00-21:00(予約制) 定休日:Monday、Tuesdays、On Wednesdays、他不定休有 駐車場:5台 http://pangan.jp/...

On the 11th anniversary of the Toyohashi French "aru" wedding anniversary, enjoy a delicate full course using the ground materials 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.、私たちの結婚11周年記念日「鋼鉄婚式」を迎えるお祝いを致します! 場所はJR豊橋駅から徒歩5分圏内の広小路沿い吉田ビルの2階となり裸電球が灯す柔らかな光の下に掲げられたシンプルな真鍮のサインが目印です! The name of the shop is named after the names of your two children.、"aru(al)"。オープン時に生まれたばかりの子がもう6歳になりじきに小学校に上がられるというから時の早さを実感してしまいます♪ 木製扉の先には心地良い空間が待っており、Interior design、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、豊橋の小さな花屋「さくらはなみせ(SakuraHanamise)」の松本桜子さんに定期的にアレンジとメンテナンスをお願いされておりいつもとてもセンス良く設えられており春夏秋冬を感じられる生花に癒されております! オープ当初からずっと応援している「aru」。Gault, a restaurant guidebook from France published in 20 countries around the world as a restaurant guide recommended by gastronomic experts&Millau(ゴ・エ・ミヨ)2022」にて2年連続で2トックを獲得。 Here 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.、Sommelierの奥様である鈴木 彩(Aya Suzuki)ちゃんと二人三脚で独立したお店です! 現在はランチディナー共におすすめのワンコース「saison」¥13,200(12品前後)となり、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、此処でしか味わえない東三河ならではの料理を提供本日のメニューにも記されているようにここ数年の進化として以前よりもグッと地元野菜に重きを置かれ旬の移り変わりを敏感に鈴木シェフの感性をふんだんに取り入れた繊細なコースというのが見受けられます。Chef Suzuki's thoughts are written on the back of the menu.、Please take ♪ a look at the amuse before it is brought to you The drink menu includes、A wide range of drinks are available, from alcoholic to soft drinks。This time, wine that accompanies the food Japan、Order wine pairings that focus on French wines。Pairing amount is 6 wines each according to the dish、120You can choose from ML(¥8,500), 60ml(¥6,600) or 30ml(¥4,500) pairing course.。 "CHAMPAGNE TAITTINGER BRUT RESERVE" FOUNDED IN 1734 IS ONE OF THE RAREST MAJOR CHAMPAGNE HOUSES IN CHAMPAGNE, WHERE THE TAITTINGER FAMILY STILL OWNS AND MANAGES IT.。シャルドネ種を主体とする繊細でエレガントな味わいを楽しめます! 「東三河の畑から 青首大根」 先ずは彩ちゃんの御実家で採れた新鮮な青首大根から暖かい出汁のように繊細なスープで胃を優しく包みほっこりと身体をリラックスさせて食欲を増進してくれます青首大根と水と塩だけで作るためシンプルに大根の味わいをストレートに楽しめ瑞々しくて、You can taste the true sweetness that you can feel only because it is slowly cooked with the strong aroma of blue-necked radish! The next finger food is also a smooth expression of spring.。Ms. Sakurako of "Sakura Hanamise", who is in charge of arranging the inside of the store, has prepared pesticide-free flowers so that "please accompany your dishes."。日本の四季の素晴らしさを一皿の料理の中でも感じられます♪ 「東三河の畑から 紫キャベツ」 真っ白な陶器皿に白梅を添えそちらとは対照的に妖艶な深紅の色合いを放つ紫キャベツの一品豊川の紫キャベツを紫キャベツのヴィネグレットの液に漬けにローゼルの塩漬け自家栽培のディルから採れたシード全国でも最大産地と誇る東三河の赤紫蘇をパウダーにして添えて赤紫蘇から梅の香りを連想させ酸味と塩味のバランスの良さが際立つ最初の一口結婚11周年を迎える「鋼鉄婚式」。11年目の「鋼鉄婚式」は、10年目の「錫婚式」や「アルミ婚式」よりも硬い鋼鉄のように強い愛の絆で結ばれるという意味があるようです♪ 「鋼鉄婚式」のプレゼントには金属類がお勧めとのことで夫婦でそれぞれ腕時計を新調しお出掛けしました私は選んだ腕時計は「JAEGER-LECOULTRE(ジャガー・ルクルト)」のレベルソ・デュエット長方形の反転式のケースでカジュアルな表とクラシカルな裏の女性らしさを体現するに相応しい二面性のあるダブルフェイスを持ち裏の上下にはダイヤモンドが1列づつあしらわれ華やかな装いにも対応可能ベルトは今時期から活躍するホワイトに加えネイビーとブラウンの3本体制! 「東三河の畑から RivermondFarm(リバーモンドゥファーム)さんのミニトマト」 今年からお取引きされている「RivermondFarm(リバーモンドゥファーム)」さんこちらの完熟ミニトマトは酸味がなく濃厚なトマトの甘味が味わえ後味にピリッと刺激を感じる不思議なトマト自家栽培しているローズマリーをパウダーにして添えられているため香りも楽しめます! 「東三河の畑から 北河さんのスナップエンドウ」 「豊橋百儂人」に認定されている「美緑の風ファーム北河」の竜髭菜儂人/北河芳泰さんのスナップエンドウ。The last time、I had a wonderful green asparagus that he made! Serve with shoots for decoration、Make it look as if ♪ it was picked from the field, and some snap peas dressed up with edible flower viola、Gentle homemade ricotta cheese with smooth melting in the mouth is soaked with Chita citrus bergamot juice.、Eating one bite、シャキッ!ジュワッ!と溢れ出る旨みが迸ります! 「醸し人九平次 うすにごり 萬乗醸造」 愛知県の蔵元「萬乗醸造」で造られている清酒「醸し人九平次」の一年に一度の予約限定品自社田「兵庫県黒田庄」で栽培された山田錦から造られたうすにごり生酒米の豊かな風味にごりの仄かな甘み透明感のある酸アクセントを添える微かな苦み五味の総てが調和した最高のバランスで醸される最高の生酒お次に出る「新海苔」と「白蕪」に合わせて提供ワインペアリングではありますが料理に応じて日本酒を差し込まれることもあるため楽しみ甲斐があります! 「浜名湖の新海苔」 浜名湖の新海苔とシジミのお出汁のスープの中に滑らかな口当たりのシジミの旨みを閉じ込めたフランと共に!海の恵みとも言える新海苔の香りをシジミの滋養溢れる味わいで満喫! 「ヤマザキ・ワイナリー ピノ・ブラッシュ(Yamazaki Winery Pinot Blush」 樹齢6〜22年のピノ・ノワールとピノ・グリを全房圧搾による混醸で造り北国の春を思わせる可憐な白ワイン個性ある一本「中口の白ワイン」ではありますが全房圧搾だからこその淡いピンクの桜色が印象的です優しく香る果実味と綺麗な酸味が引き締めまとめています! 「スフィーダさんのチーマディラーパ 平貝」 新城で無農薬野菜を育てる「スフィーダ(SFIDA)」さんのチーマ・ディ・ラーパ。”Cima di rapaとはイタリアのカブの菜の花のことようやく春が近づき芽吹く菜の花のほろ苦さを濃厚な甘味と歯応えが面白い平貝と共に味わえますソースもチーマ・ディ・ラーパをグラッセしながら作ることにより一体感のあるまとまりに。On the、柚子のコンフィチュールと柚子パウダーを添えて香りを感じながらいただきます! 「十六穀入りの食パン」 パンはオープン当初から使われている豊川の「ブーランジュリーヨシオカ(Boulangerie Yoshioka)」の食パン大好きな豊橋の陶芸家「鈴木 史子(Fumiko Suzuki)」さんの作品に添えて!十六穀の優しい香りが漂い、The outside is crispy and fragrant and toasted.、The fabric is fluffy、The more you chew, the sweeter it becomes.、With a delicious taste that goes too far、It's a feast bread that everyone refills! Next、伊豆を拠点に活躍される木工器作家「飯田ウッドターニング(iiDA Woodturning)」の飯田慎一・飯田康恵夫妻が手掛ける温もり溢れる木のお椀に暖かなスープをその場で注いで完成させる一品伊豆高原で伐採された樹木から創り出す器は生木が生み出す自然美に溢れ人の手では成し得ない美しいラインがそっと手に寄り添ってくれるようです器にはアイアンフィニッシュという技法を用いられており熱や油にも対応可能とのことこちらの料理には箸が添えられていただきます「白蕪」×「器:iiDA Woodturning" White turnip roasted slowly for more than 2 hours、Finally served grilled over charcoal、The finished chopsticks fit smoothly.。The soup is a combination of soup stock from Aichi duck at "Toriichi Butcher Shop" and white turnips.、By sleeping on the accent for about 2 years、まろやかな奥行きを引き出した自家製柚子胡椒を添えてメリハリを! 「ドメーヌ・アラン・ジャニアール ブルゴーニュ オート・コート・ド・ニュイ シャルドネ (Dom.Alain Jeanniard Bourgogne Hautes Côtes de Nuits Chardonnay)」 ニュイ サン ジョルジュから17km斜面を登った場所で、It is built on a hill where 10~20cm of snow accumulates in winter.。Overflowing minerality、Tasteful sourness、It is one that you can enjoy a long aftertaste from the umami acid and richness.。Pair it with your next fish dish! Reflection through the cellar、Chef Suzuki struggling alone in the kitchen。夫婦だからこその阿吽の呼吸で創り出される店の雰囲気は柔らかく温かいその面影が料理にそのまま反映され食材にそっと寄り添う姿勢がいつも素敵だなと心から感じます♪ 「法蓮草 アラ」 さかなへんに荒と書いて「アラ」スズキ目アラ科の海水魚ハタ科には同じく美味で高級魚とされるクエがありますがこのクエの九州地方での地方名が「アラ」とのこと「アラ」と「クエ」は姿も似ているため混同されやすいのですが実は別の魚とのこと。 Curvy、しっかりとした身質のアラは炭火で焼き上げ脂を感じつつもくどさはなくまろやかな甘味が美味しい御実家のレモンの葉で香りを付けた爽やかな泡と法蓮草に炭火で香ばしく仕上げた紅菜苔の菜花を添えて食感と共に楽しみます! 「千野甲州ノンバリック 2018 旭洋酒」...

Hamamatsu "Patisserie La Vérité" ordered a luxurious shortcake using angelic cantaloupe

Hamamatsu goes to the popular patisserie "Patisserie La Verite" in Ohiradai! For a stylish design appearance、This sign with a rabbit is a landmark.。What is the name "La Vérité"?、In French, it means "sincerity, truth."、It is named in the hope that the pastry chef wants to provide the sweets pursued with sincerity.。 THE TALENTED OWNER, PASTRY CHEF RYUSUKE KODA, WHO HAS EXPERIENCE AS A CHEF PATISCHE AT A FRENCH RESTAURANT,、After graduating from vocational school、"Hamamatsu Sumireya" and others、A long-established French confectionery shop in Hiroo, Tokyo "Clément Ferrand"、Trained at Shinjuku Park Hyatt Hotel。After that、Lecturer of "Mejiro Confectionery Class"、Served as chef-pastry chef at Nishi-Azabu Grand Maison "The Georgian Club"、2004Opened "Patisserie La Vérité" in Hamamatsu City in the year。He is in business with his wife and pastry chef staff.、As a cake born from flexible ideas cultivated in restaurants、Including seasonal products and standard products、Cakes and baked goods served。Even at home、It will be my favorite patisserie that I use in various event scenes from everyday use.。 The interior is based on bright and warm colors with natural light。When I visited at the same time as the store opened,、The showcase in front of you has more than 20 kinds of cakes.、It's shining! Classic Marie, Gianduja and Sabalin、Tarts and cakes made with seasonal fruits are lined up.、There are also strawberries that are in season this time、In front of the colorful showcase、There must be many people who get lost! Baked goods that are convenient for gifts and souvenirs are also sold in adorable packaging.。 This time、Please ask the owner, pastry chef Ryusuke KODA.、We decided to make our beloved Hamamatsu treasure "Angel Sound Cantaloupe" into a shortcake.。Despite the absurdity of bringing in materials and having them make、"We will respond to various order cakes."、Thank you for accepting the offer (thanks) at the Japan's largest confectionery contest "2022 Japan Cake Show Tokyo" held last year、Kaori Suzuki, a student of Koda pastry chef and a member of the staff, at "Part 1 Decoration Cake Division Class 2 Buttercream Finish"、Stunning、He has achieved the feat of winning the bronze prize! Starting with technology that sticks to the basics、If you leave it to La Vérité, who responds to various requests to see the happy faces of customers,、No doubt about it。 A few days after the、Please contact us that it has been completed.、When I visit to pick it up、There、生クリームをふんだんに使用し真っ白にお化粧した18cmの美しい「天使音マスクメロンのショートケーキ」が待っておりました♪ 幸田さん、Order-made cake while busy preparing for Valentine's Day、有難う御座います! 我が家に持ち帰り、Invite friends to a tea party! "Angel Sound Cantaloupe Shortcake" Boasting a rich sweetness with a mellow aroma and a silky texture that melts smoothly、To fit Hamamatsu's one-of-a-kind treasure "Angel Sound Cantaloupe"、For a smooth whipped cream that melts in the mouth、Gin-based liqueur with lemon aroma and gentle acidity、カスタードクリームを重ねた上品なショートケーキに仕上げてくれています! 「天使音マスクメロン」に合うように大好きなブランド紅茶「TWG Tea」のパイナップルや地中海オレンジの果実の甘さがティーカップいっぱいに広がる華やかな紅茶「TEA PARTY TEA」を淹れて、A blissful afternoon。 Because ripe melon was used、Everyone's first voice said, "It's like a cake you can drink!"、Peroli in a big bite! As a new discovery of "angel sound cantaloupe" that is delicious even raw、贅沢なショートケーキを堪能することができました♪ パティスリー・ラ・ヴェリテ(Patisserie La Verite) 住所静岡県浜松市西区大平台3-11-14 TEL:053-485-3022 Hours of operation:10:00-19:30 Closed on Mondays:On Tuesday、第1・第3月曜日 駐車場有(無料) http://laverite.sweet.coocan.jp/...

Hamamatsu Nekenya "Happy New Year!

【 Happy New Year 】 I would like to express my sincere congratulations on the New Year.。 Dear Ladies and Gentlemen,、We would like to congratulate you on welcoming the new year with a refreshing feeling.。 Thank you very much for your help last year.。 Our Nekenke family will make further efforts so that this year will be another year of leaps and bounds worthy of the Year of the Rabbit.。 We sincerely ask for your continued support and encouragement.、 Happy new year greetings and。 This year's New Year's flowers to welcome the New Year、Please arrange it at "Hanakoubo Kitano"、Wakamatsu、Hanaume、Ping Pong Mam、Spray Mom、Sweet Pea、Turkish bellflower、stock、Senryō、A rare ringed chrysanthemum that is shipped in full bloom and a large-flowered blue mom with a bamboo knot、It is a very auspicious arrangement with pine, bamboo and plum blossoms.。 Pine, bamboo, and plum are called "Toshikan Sanyu" (severe cold three friends).、so that the leaves do not wither even in cold winters,、Revered as a "lucky charm" for the New Year because of its strength.、In addition, chrysanthemums and southern heavens、Senryō、daffodils, etc.、There are New Year's flower materials that have been popular since ancient times.、Using them, traditional New Year's flowers are designed with a Japanese modern design.、Accompanied by a kite to celebrate the Year of the Rabbit, this year's Chinese zodiac sign。 Although it was predicted that a severe cold wave would be in the New Year,、Fortunately, we were blessed with good weather.、Feel the warm sunlight during the day、It was a comfortable New Year's Day without the need for heating appliances.。 In the morning, the couple stood in the kitchen.、Although I work hard to prepare this and that、This year, the head chef of Kyoto Gion "Hanamai":前田重博監修の御節料理をお取り寄せして楽をさせてもらいいつもは陶芸家の器に盛り込む御節料理でしたが今年は幸せを重ねるという意味を持つ重箱に詰められた本格的な御節料理を楽しみながら華やかな食卓を迎えます正月らしく紅白カラーをイメージし差し色に金や黄色を入れ込み彩りを意識した盛り付けを心掛けて「伊勢海老の刺し盛り」 器「釋永 岳(Gaku Shakunaga) gen 大皿 Φ420」 昨年同様に伊勢海老を主役に盛り込んだ刺し盛りは中央に丸ごと一匹の伊勢海老に金箔、Tuna、Sea bream、生雲丹、How much、Salmon、タコに築地の出汁の利いた旨味溢れる玉子焼きを梅型に型抜きし静岡産本山葵を添えた豪華なひと皿京都祇園「華舞」料理長前田重博監修の御節料理「富の舞」 八坂神社の赤いろうもんを回り込む緩やかな坂道沿いに佇む築100年余りの京町家を舞台に祇園の華やかさを受け継ぐ懐石料理を提供される京都祇園「華舞」その料理長を務められる前田重博さんが監修され本格的な和風御節にこだわり日本料理の伝統技術を用いて一品一品丹精込めて腕を振るわれた豪華な御節は、6.5寸の三段重(4〜5人前)となり全59品目が見事に盛り込まれています「壱の重〜温かで恵みあふれる年を願い〜」 壱の重は、Date self-winding、烏賊雲丹蟹味噌和え雲丹博多紅蒲鉾白蒲鉾合鴨スモークスモークサーモントラウトスタフドオリーブ 、Marinated salmon、真鯛きずし海老錦手まり、Kouhaku namasu、若鶏黄味焼き鱈子旨煮明石蛸柔らか煮焼き湯葉柚子味噌巻たたき牛蒡活あわび福良煮、Boiled Koya tofu、Meifu-hsien、Kinusaya、All 22 tricolor mochidama chirashi dishes。 "Happy、Wishing you a year full of joy-"、Steamed crab with sake、How much pickled in soy sauce、Chicken Shinjo blue nori flavor、Measures、Hyuga Natsu Ajikasa、Lily root honeydew stew、Tara umani、Ubari Untan grilled kanzashi、Shrimp、Cream cheese hojicha、Warabi mochi nose、黒胡麻豆腐笹巻きにしん甘露煮真鯛焼き漬け湯葉ちりめん山椒桜麩含め煮粟麩含め煮帆立鼈甲焼き海老艶煮なまこぽん酢和え焼き穴子ほたるいか早煮の全21品「参の重〜良縁を祈り実り結ぶ年を願い〜」 参の重は金箔黒豆明太子昆布仕立て子持昆布松前漬け桜金団甘栗甘露煮鮭幽庵焼きくるみ甘露あわび入り貝雲丹和え銀鱈西京焼き数の子鼈甲漬け松前漬け蟹香り漬けずわい蟹甘酢和え子持昆布からすみ菊花だいこんの全16品どのお重にもバランス良く高級食材を盛り込みそれぞれが嗜好を凝らした三段重縁起物の食材を用いて一品一品の素材や製法にこだわりを持ち調理された様子が伺え京料理ならではの上品な味わいを堪能でき新春に相応しい優雅な御節料理となります「握り寿司三巻」 器「釋永 岳(Gaku Shakunaga)mars平皿 Φ250」 毎年正月になると鮨好きが高じて寿司職人としてカウンターに立っていた時期を思い出しながら握ってくれる主人の握り寿司手前から鮪の赤身、Salmon、鯛は柚子皮を添えて刺し盛りのネタから拝借した刺身は身厚で形が握り寿司に向いていないため飾り包丁を入れ食べやすくアレンジ!鮪は格子状に存在感を露わにサーモンは扇状に握りやすいように縦に鯛は開いて幅を広げシャリを包むようにふんわりと握っています「こぼれ寿司」 器「Shimoo Design 浮様 丸盆 φ280」 寿司屋の手巻き寿司用の海苔を炙ってシャリを丸め零れ落ちるほどのネタを添えたその名も「こぼれ寿司」一口で頬張れば海の恵みが爆発する衝撃的な味わいで贅沢極まりない一皿! 「こぼれ寿司いくら」 大粒で輝かしい醤油漬けの特選いくらを溢れるほどに盛り付けたいくら好きには堪らないこぼれいくら「こぼれ寿司雲丹」 磯の香りに魅了され濃厚で上品な甘みを感じられる至極のこぼれ雲丹「関東風お雑煮」 素材それぞれを和風出汁で下茹でしてから薄口醤油と味醂日本酒を少々入れ合わせ煮し友人宅から頂戴した搗き立てのきび餅を焼いてから添えて盛り込むあっさりとした関東風お雑煮彩り鮮やかで風味豊かな金時人参は大小のサイズでねじり梅の飾り切りにし蕪は茎を少々残してくし形にほうれん草はバラけぬように結びにし焼いたきび餅を添えて菊の花を散らせば完成です! 「富山・新湊かまぼこ 越中巻(赤巻・昆布巻)」 器「釋永 岳(Gaku Shakunaga)gen台皿 Φ200」 主人の実家でもある富山を代表する蒲鉾・越中巻創業80年の伝統技術を守り続ける「新湊かまぼこ」を富山土産で頂いていたため縁起物として食卓へ「自家製・蕪の柚子漬」 器「釋永 岳(Gaku Shakunaga)gen小鉢 Φ130」 準備が整い今年も豊かな元旦を迎えることができた根建家釋永岳の呑みすぎる杯を片手に日本酒で乾杯です! 「黒龍酒造・黒龍 大吟醸 龍」 器「釋永 岳(Gaku Shakunaga)呑みすぎる杯」 ワインの熟成を応用し、1975年に全国に先駆けて発売された「黒龍酒造」のロングセラー大吟醸となる「黒龍 大吟醸 龍」しなやかで繊細且つ上品な味わいと喉越しの良さが際立ちふくよかで優雅な後味が印象に残る旨味豊かな大吟醸! クンクン病が止まらない愛犬ショコラには、Sit on your favorite Finn Juhl design easy chair "No.53"、Let them have some patience。In honor of the Year of the Rabbit, a pure white mokomoko rabbit hooded dog dress was dressed、Because the chocolate that I am not good at wearing has hardened like a Buddha statue、The first photo is like this face (laughs) Carefully pre-processing live abalone、A superb dish cooked plump and soft! The aroma of abalone and the umami of the liver are the best for sake! "Fresh confectionery of Gan-eupdo" vessel:"Shimoo Design Ukisama Marubon φ280" "Light Tea" Vessel:「釋永 岳(Gaku Shakunaga)áge鉄鉢 φ130」 今年も昨年同様に浜松の老舗和菓子店「巖邑堂」の上生菓子を用意正月を飾る上生菓子は4個・6個・8個入りで販売されておりこちらは6個入りを購入手前右から「干支まん頭春の薫松の雪紅梅玉箒栗きんとん」の6種類愛らしい今年の干支の兎も加わり練り切りや求肥餡など上品な甘さの和菓子がそれぞれに楽しめます! 食事をゆっくりと楽しんだ後に薄茶を点てて上生菓子を摘む優雅なひととき。 The envious face of my dog Chocolat is the same as last year (laughs) I can only thank you for the New Year for being able to lead such a peaceful daily life.。...

Invite Taiwanese friends and family to the Michelin-starred French restaurant "Restaurant L'Arjan" in Ginza for the second consecutive year!

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 in the middle of Ginza、On the first floor of "GINZA PLACE" in front of the Wako Clock Tower、What we are meeting this time is、He is one of the members of the Porsche Club in Taiwan、Mario Fang and her family are good friends! On the first floor of "GINZA PLACE"、Became the "Nissan CROSSING" showroom as a base for disseminating the Nissan brand globally.、2There is a café on the floor.。 In the 1F cylinder type showcase in front of the entrance、Christmas tree decorated with miniature cars of successive Fairlady Z on 12/25(Day)It is exhibited until、It attracts the eyes of the sports car generation on the street! Located on the 7th floor of this building where you can feel the bustle of Ginza、2020Opened on December 11, 2023 in the Michelin Guide Tokyo 2022 and 2023、We invited the Mario family to Restaurant L'ARGENT, which has received one star for two consecutive years.、Let's have a lunch meeting together! The name of the store 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。 Chic and modern monotone with gray tone、It will be a calm space unified with a stylish design.、This is the main dining。 The restaurant is also designed for Christmas.。 Private room reserved on this day、Mario and the Mario family (with Mario's wife, Cindy)、With two beloved daughters Silvia、Cindy's mother with Gloria、Spend a relaxing time with 6 of us。 Mario Fang 世新大學公共關係暨廣告學系 兼appointed Associate Professor、Founder and President of the start-up company "CellWine"、台灣hepatitis醫療策進會 Secretary General is a well-known strategic and creative expert in Taiwan.、marketing、PR、digital、 and businessman with more than 20 years of experience in the advertising industry。 Using the experience、He is also a long-term lecturer and associate professor in the Department of Public Relations and Advertising at the University of Taipei、 PR Management and PR Strategy and Planning as Subjects、I create a curriculum such as PR case studies and give lectures.。 He is also famous as a wine lover.、Interacting with wine lovers from all over the world through the "CellWine" application that he launched、 2022In this year, we opened the first storage cellar of "CellWine" in Taipei.。 During this visit to Japan,、Towards Christmas、1Mario's family planning a week-long holiday stay。Make your Ginza hotel your stay a base、I heard that it is filled with an overcrowded restaurant schedule every day and night.。Despite such a busy schedule、Thank you Mario for contacting me.、We had a special half course prepared for us.。Why is、That's because the tempura of "Mikawa Koreyamai" is waiting for them at night (laughs) Chef Kato himself Japan the menu with 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 can only be found here from Ginza.。 The manager, Kibou Ogura, will open the champagne that the owner gave you as a gift! From us to Mario、Champagne "Jacques Lassaigne × Kisui Nakazawa" produced by our company for the first time in stock of Japan。 One opening、Manager Ogura introduced himself in fluent Chinese。That's all I can say in Chinese.、After that、It was very impressive to see them serve smartly in English! (Thanks) Cheers to celebrate the reunion for the first time in 4 years! Best wishes to Mario and Mario’s family during this holiday season!! 「J. Vinier Champagne Ola Alba Grand Cru" Claman on the Côte des Blancs、O'Walee、With three grand crus of Shuilly、J. Vignier growing only Chardonnay。9Natalie, the owner of the farm, is in charge of the field and cellar.、My brother takes charge of the business。Family friends、Working with brewer and biologist Sebastian Nickel、Champagne in pursuit of true terroir。In Japan Lover、Pay attention to etiquette like a brush。Ripe and powerful attak with honey and spices、For the smell of ginger、Bursting with nutty biscuits and nuances of exotic tropical fruits。 Chef Junichi Kato went with one item。 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 "Sublim"、Awarded one Michelin star。 2020 December、With the opening of Ginza "Larjean", he became the chef of the same restaurant、 Awarded one Michelin star here for the second year in a row。 "Gault&Millau)" won 3 tocks.、To the present。 "Tottori Snow Crab" The first dish of amuse bouche is、Bite-sized finger tart made with plenty of Tottori snow crab。Spinach puree and gentle flan flavor、The saltiness of the fresh caviar "HAL CAVIAR" from Shizuoka that accompanies the accent is the best match! A beautiful appetizer appeared! Put on a white-green color sauce and you're done! "Kagoshima amberjack" marinated amberjack、Combination with compatible apples。Salad with herbs、Served with powdered sorbet of Western hollyhocks。Delicate and light taste、The harmony between the sourness and sweetness of fresh apples and amberjack is a wonderful dish! "Homemade bread sourdough bread" Homemade bread sourdough bread based on rye is、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、With fresh butter that we are making、Served with two kinds of thick whipped butter combined with charred butter and buttermilk。On this day, we will enjoy caramel and nutty taste! The main dish is here! "Hokkaido Ezo Deer" Roasted inner thighs with moist, soft and rich taste of Ezo deer。Wearing a sheet made of blackcurrant、Served with pickled beets or roasted andives imitating petals。The richness of the sauce poivlade, which is boiled down with red wine and peppered, goes well with the acidity of blackcurrants! The appearance of Deserre imitating the ephemeral Danish winter! "Rum Raisin" A dish that expresses the cold winter scenery of Denmark trained by Chef Kato。Vanilla and whipped cream are powdered to resemble snow.、Inside, homemade pickled rum raisin ice cream served with banana puree。Conscious of the SDGs、A nice approach that sprinkles cocoa powder on the estragon stems used in cooking and resembles dead branches。The combination of refreshing aroma and rich rum raisins exudes an adult taste.、An excellent desale worthy of enjoying winter! For English announcements of cooking explanations、Her daughter Silvia interprets into Chinese from time to time.、She explained it to her grandmother, Gloria.、A scene where you can feel the warm family love of Silvia with grandma thoughts。 What is Silvia at an American university?、When this winter break is over、It is said that the life of separation will begin again.、They are a loving family that values family time very much! On the appearance of Mignardiz、I looked at the sphere vessel and said, "I have、This!" Cindy immediately commented (laughs) "Today's Mignardise and coffee" Bonbon chocolate using Kakegawa tea, which Shizuoka Prefecture is proud of, where Chef Kato was born and raised.。Hemispherical and planetly beautiful alms。 Rich chocolate mousse with black tea Earl Grey and caramel。It's also my favorite Earl Grey lover! A four-layer cake made with noble Ginza honey from bees flying around the Ginza area、Macaroons、Marshmallows with lemon。 This time、Thanks to the special reduction in the number of dishes、The best amount for us who eat small、I was able to spread it deliciously until the last Mignardiz! After eating, move to a terrace seat with a good view and take a commemorative photo.。The scenery overlooking the Ginza Wako Clock Tower in front of it is a luxurious location!...

Nekenya "Christmas party inviting Mr. and Mrs. Iketeru to enjoy a full course by a business trip chef"

One night in December when the cold came.。Inviting a friend and his wife to our home、While having a business trip chef serve his skills、Hold an early Christmas party to enjoy an Italian full-course dinner! Above the antique lighting bureau in the dining room is、This year、With the pointy Santa (copper) of the long-awaited "Shimoo Design" that I finally got、Decorate pine cone tree、Casually stage Christmas。 The table coordination on this day is、The welcome plate is the German "Rosenthal"。Pine cone wreath decorated with squash and wood stand candles、Set in brown tones! This day、What is Mr. and Mrs. Naoki Iketeru and Mr. and Mrs. Kayo who visited from Kamakura?、Owner manager of "Kamakura Kokon":We are happy to be introduced ♪ by Daisuke Matsumiya Naoki Iketeru Born in Gunma Prefecture。92 year、Graduated from Sophia University, Faculty of Science and Engineering。 Japan Coca-Cola、Oracle Japan、Through Misumi、2006Started a business in。 In addition, Microsoft USA、Enoteca Executive Officer、Served as President and Executive Officer of Yukoyuko Holdings、 2016Promoting Cainz's digital strategy as an advisor since the year。 2019From July、Serves as General Manager of the company's Digital Strategy Headquarters。 (Profile:My Neighbor Cainz from) Kayo Iketeru TESL in the United States after graduating from high school(Teaching English as a Second Language)Learning、Homecoming。 After experiencing teaching and school management at an English conversation school、1992Joined Master Foods (now Mars Japan) in a human resources position。 After that、Ford Japan、adidas Japan、Pfizer、Consistently in charge of human resources at Japan Paul。 2006 year、Master of Business Administration (MBA) from Hosei University Graduate School of Business Administration。 Same、Aiming to balance childcare and work, Eyes Plus Inc. is established.。 EQ while providing consulting for organizations(Emotional intelligence)Realizing the importance of、 Since the、Institutional Design、Human Resources and Organizational Development、We build and provide our own programs that incorporate EQ in career design, etc.。 He is the author of "Emotion Management: Knowing the "Feelings" of Yourself and Your Team to Create the Best Results" (Diamond Inc.)。 (Profile:From Interaction Pro Inc.) Among the table coordination this time、When I tell you that I coordinated by interweaving "CAINZ" products in some places,、Iketeru's wife:Kayo said, "Oh! (laughs) The wood stand with candles、Substitute "baked paulownia cylinders" that can be used for interior work by purchasing them at different heights! With a naturalness as if it were a candlestand from the beginning、I didn't feel any discomfort (laughs) I used it for the cutlery rest、Substitute "Karuru Brick (lightweight brick)" that can be used for DIY decoration of interior walls! To match the brown of Cutipol cutlery、I chose a dark shade.、Light、Due to washable lightweight bricks、It was very easy to use! He was amused by the idea that Cainz products can be used in a different way from their original use.、The first surprise is a great success! Champagne "Jacques Lassaigne × Kisui Nakazawa" Cheers at the first arrival of Champagne "Jacques Lassaigne × Kisui Nakazawa" produced Japan by our company! Mongou's Montrachet "Jacques Laseigne" is the ultimate champagne "Reserve Extra Brut" that expresses the individuality of the harvest year in the best 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、Aromas of ripe exotic fruits、Silky foaming characteristic Blanc de Blanc。ステンレスタンクにて発酵熟成しドザージュゼロの繊細さが和にも洋にも合う厳かなシャンパーニュです! 今回の出張シェフは付き合いが長く信頼のおけるイタリアンシェフ山田芳国(Yoshikuni Yamada)。Taking advantage of training at famous Italian and French restaurants in the prefecture、Because we work in a free style、They kindly accepted the proposal for the day! On this day、Son of Mr. and Mrs. Iketeru:Kango Iketeru is a professional windsurfer.、"TSUKASA Hamanako Freestyle Championship 2022 (JWA JAPAN TOUR)" sponsored by the Japan Windsurfing Association (JWA) 2022-23 FREESTYLE Round 4)"、Come to the beach for judging and support。 The menu structure prepared for this day is、Order all 8 full courses including surprises! "Bagna cauda" colorful vegetables are、浜松の「ファーマーズマーケット」や袋井の「とれたて倶楽部」と地場の旬野菜を用いた「バーニャカウダ」からスタート!少しソテーした香ばしい温野菜の甘みやシャキシャキとフレッシュ感のある生野菜を用意し、Each is a bagna cauda that feels crisp when combined with the sauce。By making a classic and simple sauce、It is devised to enhance the original flavor of vegetables.。 While making and incorporating each dish、They even serve、Luxury time。It seems that the demand for business trip chefs has increased due to the Corona disaster.、Since my family started keeping my dog Chocolat, eating out at night has disappeared.、出張シェフの存在はとても助かります! 「玉ねぎのフォカッチャとチャバッタ」 × 器「Shimoo Design 浮様 パン皿」 私のリクエストで数年ぶりに焼いてくれたという芳国くんのフォカッチャが登場です!パンはイタリア産と北海道産の小麦粉を使い「玉ねぎのフォカッチャとチャバッタ」の2種を提供フワッと厚みのあるフォカッチャはソテーした玉ねぎの香りと甘みが広がります! お次の一皿は真っ赤なクリスマスカラーの器を用いて、Shirako is here! "Hokkaido cod milt meuniere" "Hokkaido cod milt meuniere" with potato galette and wasabi choy salad。The source is、Yuzu Bourg Blanc、Potatoes and butter、Enhance the rich combination of milt with the refreshing aroma and acidity of yuzu、The tangy pungency of wasabi cabbage tightens the whole thing! It is a gorgeous dish sprinkled with Christmas colors! "Chateau Mukrani Reserve Royal White 2013 (Chateau Mukhrani Reserve Royale White), the birthplace of wine with a history of 8,000 years、ヨーロピアンスタイルのジョージアワインの白を用意ジョージア原産の白ブドウ品種ゴルリ・ムツヴァネジョージアの主要品種として知られる「ムツヴァネ・カフリ」とは異なる中央部カルトゥリ地方原産の希少品種「ゴルリ(都市名)・ムツヴァネ(緑の)」フローラルなアロマの中にライムや蜂蜜のニュアンスが感じられ洋梨や樽熟成による香り樽のニュアンスが溶け込んだしなやかでリッチな味わいが楽しめます! 「天使の海老と自家製リコッタチーズを詰めたラビオリ」 × 器「釋永岳 MARS HIMAWARI」 御前崎産伊勢海老のミキュイを添えた「天使の海老のラビオリ」。Gentle angel shrimp with Americane sauce accented with ginger-flavored mousse。Americane made with angel shrimp、Although it is not as powerful as Omar、Enjoy the sweetness like sweet shrimp、It is finished in a rounded and soft sauce.。しつこくなり過ぎないないように生姜風味のミルク泡が良いお仕事をしており中の餡に感じるディルのおかげで後味も爽やかに! 2種目のパスタは「The surprise!!」 料理が趣味で、18歳から作っているという「ボンゴレビアンコ」が得意料理とされる池照さんへ贈る「ボンゴレビアンコ」!お二人の喜びに満ちた満面の笑みが最高の証です! 「御前崎産ハマグリと菜の花で作るボンゴレ」 × 器「釋永岳 gen 平鉢」 池照さんへ捧ぐ「ボンゴレ」は、With clams more vigorously than small Asari! The water in which the pasta is boiled is made with kelp.、Transfer the umami of kelp to pasta、It is finished so that the umami of the clams stands out more.。The bittersweet taste of rape blossoms、出汁の利いた蛤に見事マッチング! 「浜名湖産牡蠣と御前崎産カサゴのソテーのクラムチャウダー」 × 器「釋永岳 áge鉄鉢」 浜名湖産の浅利とカサゴのアラでフュメをとり、Onions、Celery、Potato、下仁田ネギの緑の部分にんにくをソテーし香り付けにタイム生クリームと合わせて仕上げたスープは心地良い爽やかさを感じるクラムチャウダー!牡蠣とカサゴをソテーする事で香ばしさを加えて単調になりがちなスープにメリハリをプラスしシェフ自家製ジェノヴェーゼオイルを回し掛けアクセントに!実は、Among Iketeru's specialties are、Because there was clam chowder that I learned in Seattle、It was finished in a special clam chowder that feels one or two habits! "SUBRINA ACT2 2016 (Sabrina)" ....

Hamamatsu chocolate specialty store "Mimosa Chocolatory" Fragrant chocolate that you will want to give to your loved ones

If you want high-quality chocolate、Let's visit the chocolate specialty store "Mimosa Chocolaterie" along the Kinshi Kaido in Nearai-cho, Kita-ku, Hamamatsu City, where the yellow shade and gold sign board are a landmark! Business days are basic、Water、Gold、Open 3 days a week on Saturdays.、Business hours have changed since the beginning of the opening.、Morning 10.:00to Evening 16:00It has become up to。 Easy to pick up chocolate, which has the image of being high-class and has a high threshold、With the goal of making it approachable、2019Opened on November 16,。The store name "Mimosa" is、As an Italian custom、Women's International Day on March 8、It is taken from "Mimosa Day", when men give mimosa flowers to women with gratitude.、I hope you will use it when you give chocolates to someone important、It was named。 Fragrance、The ingredients contained in chocolate with a rich and flavorful taste include、It has the effect of secreting a brain substance called "happiness hormone".、It is said to give you a sense of happiness。"It's so cute.、Delicious、If there is such a chocolate that can make you happy"、It's tempting to use it as a gift for your loved ones or as a reward for yourself.。 The store is lined with products on an L-shaped counter table.、Using original blend chocolate、Each one is carefully handmade.。 Wrapped in a sweet aroma、Inside the store where you can feel a natural and warm atmosphere Cute packaged chocolate sweets that make you feel happy just by looking at them are lined up.。 Here you will、The specialty coffee specialty store "HORIGUCHI COFFEE", which is particular about blending, was handled as a take-out drink.、Since the sale of coffee beans has also started,、It is possible to make it a gift with a set of chocolate gift and coffee beans。 Showcase "Bon Bon Chocolat"、From the classic taste to the seasonal、New releases are lined up on a weekly basis.。On this day、"Trimerum"、"Mikan and vanilla" with the aroma of Madagascar vanilla combined with white chocolate with three-day mandarin oranges、"Brandy cinnamon"、Bitter chocolate "Santander"、"Altbitter"、6 types of "Marron Glacé" with the aroma of rum hidden in milk chocolate。 Inside the showcase、The popular product "Bon Bon Chocolat", the signature menu "Gateau Chocolat" and the limited-time "Marongateau Chocolat"、"Mousse Pecan Chocolate" developed for Christmas cake。 The chalk board next to the entrance door、The drink menu is introduced by hand.、It reads, "Thank you for visiting our store.。Have a fun chocolate time。There was a heartwarming message from the owner, Shiori Watanabe.。 The flower wreath with the mimosa flower that is the name of the store on the pure white wall also looks wonderful.。 Unfortunately this day、I couldn't meet the owner, Mr. Shiori.、I decided to choose while listening to the recommendations of the staff。 For upcoming home parties、Birthday gifts for dear friends、Reward yourself and、Prepared for each。 You can also use PayPay for payment.。To accompany delicious chocolate confectionery, Horiguchi Coffee's specialty coffee、Let's also have "hot coffee" that is carefully brewed by hand drip for each order! "Horiguchi Coffee Hand Drip Hot Coffee" ¥ 450 Among the interior goods、It is decorated with a wooden Santa Claus like a dwarf.、Casual Christmas attire。 Also discover Santa Claus in the band。 家族で囲むクリスマスの食卓のデザートに美味しいチョコレート菓子を並べるのも良いですね♪ インテリアとして飾られている大きなカカオの実(カカオポッド)。Here you will、Making sweets that begins with grinding the finest Criollo cacao at the store、Plenty of fresh cacao aroma is used.。 Although it is a popular store that always has no shortage of customers with turnovers,、Just、When we were the only ones in the store at the right time,、Freshly brewed hot coffee sitting on a stool、I took a breather.。(* Normally, you will be entering the store wearing a mask) Find a gift and reward yourself while imagining the happy face of your dear friend、Pay in a hokuhoku mood。 "Mousse Chocolate Pecan" ¥ 650 The mousse cake developed for Christmas cake was too highly evaluated.、Prepared for over-the-counter sales。Inspired by the popular item pecan caramelized、This one made into a cake、While being a rich bitter chocolate mousse、Enjoy the crème layer of milk chocolate in two layers using walnut dacoise、The aroma and texture of caramelized pecans combine、An exquisite chocolate cake that will give you a blissful time with one bite! Contrary to appearance、With a fairly light taste finish、どれだけでも食べれてしまうほどの美味しさです! 「ムースショコラピーカン」 「ボンボンショコラ6種」 香り高いカカオ、Smooth and melty texture、With a deep taste、Bon Bon Chocolate that proliferates happiness hormones with a bite! "Yuzu Chocolate" White chocolate with a refreshing aroma of yuzu! "Pork and strawberry chocolate" Enjoy crystal sugar on a pig-shaped cookie with a crunchy texture、 It goes well with sweet-smelling strawberry chocolate! "Chocolate Sandwich Cookie" The satisfying cookie sandwiched with rich chocolate cream has a slightly salty taste! "Black tea cookies" The taste of fragrant black tea is、是非とも紅茶をいただきながら食べたいクッキー! 友人を招いてのホームパーティに欠かせないお茶菓子として大活躍してくれそうです! ミモザショコラトリー(mimosa chocolaterie) 住所静岡県浜松市北区根洗町698 POTETO2 営業日:Water、Gold、土曜日 営業時間:10:00-16:00 https://mimosachoco.com/...

Birthday trip in Karuizawa(5)Healthy breakfast centered on highland vegetables at "Auberge de Primavera"

A refreshing morning at the French restaurant "Auberge de Primavera" with all-junior suite accommodation in Karuizawa。When I visited as a birthday trip in early November, the autumn leaves、Fallen leaves of deciduous trees piled up、It is made into art while expressing the deepening of autumn.。 The symbol tree has a handmade bird nest box.。Heck、What kind of wild birds live here? Here we、There is a breakfast hall.、LET'S HAVE IT AT THIS "VEGAN PLÜS (VEGAN +PLUS)" LOCATED OPPOSITE THE ACCOMMODATION! Because you can also set breakfast time at check-in、This time it was 8 in the morning.:00To ask。 What is "VEGAN" in the store name?、Original、To avoid using ingredients of animal origin、Although the main dish here is vegan cuisine、Meat and seafood menus are also provided so that non-vegans can enjoy them.。Not only for guests、Because it will be a restaurant that is open to the public.、ふらりと立ち寄って朝食だけをお召し上がりになる方もいらっしゃるそうです! 店内は、Seats are secured comfortably in a warm natural atmosphere of wood.、Dishes are lined up on the counter.。 ブッフェスタイルの朝食 パンは軽井沢で創業1933年の老舗パン屋となる「ブランジェ浅野屋」のパンを用意。Croissants in baguettes、Campagne and more、Rebake with Aladdin toaster if you like。 Cereal Fruit Juice (Apple, Orange, Tomato Juice) The vegetable-based menu is healthy、If you have eaten too much, you will find the perfect item for breakfast.。 Cut fruit and yogurt in the store on this day、We are the only guests who use the breakfast venue.、Please prepare a seat by the window here.、Thankfully, I was allowed to accompany my dog Chocolat.、Bring your own homemade chocolate breakfast、We were able ♪ to eat together, because we could include as much as we wanted, according to our own tastes.、グリーンサラダはたっぷりといただきましょう! カウンターにいらしたシェフは普段、He was in charge of the grill at the sister restaurant "Pyreness".、Chef Masaya Adachi, who is active as a supervisor with the president.。He is very friendly.、For friendly customer service、楽しい時間を共有させていただきました♪ 「グリーンサラダ」 エンダイブやカステルフランコなどのイタリア野菜にベビーリーフなどがミックスされており、Brightly swirling beets and tomatoes for the eyes。The homemade dressing has a concentrated flavor of onions.、Make delicious vegetables more delicious、無限に食べさせることができる魔法のソースです! きんぴら牛蒡、Sweet potatoes boiled in lemon herb、Ham、Carrot rapée with raisins、Marinated purple cabbage、Macaroni salad。 Ham on bread、Rebaked with cheese、Colorful salad with homemade dressing、Yogurt on cut fruit、Vegetables are the main side dishes on one plate、フルーツジュースにコーヒーをいただくバランスの良い朝食です! 愛犬ショコラも手作りの朝食を頬張りご満悦な表情!通常、Please note that this restaurant is not pet-friendly。 Commemorative photo with Chef Masaya Adachi。 宿泊施設 お部屋へ戻り、Because it was given to the weather、Go out to the balcony for dessert after dinner! With freshly brewed coffee、While having a petit four (small confectionery) wrapped in a souvenir last night、至福のバースデー日和が始まります♪ オーベルジュ・ド・プリマヴェーラ (Auberge de Primavera) 住所長野県北佐久郡軽井沢町軽井沢1278-11 TEL:0267-42-0095 https://www.karuizawa-primavera.jp/...

Birthday trip in Karuizawa (4) Blissful birthday dinner at "Auberge de Primavera"

Auberge de Primavera, led by owner-chef Yasuyuki Onuma, who pioneered French restaurants in Karuizawa.。This time the、紅葉に包まれたこちらの素敵な洋館にてスペシャルなバースデーディナーを楽しみます! 陽が落ちる夕刻には木々に装飾したネオンが灯され、Creates a warm atmosphere while emitting a dazzling light。 The garden of the main building shows a different face from the atmosphere of the daytime。 An illuminated symbol tree reveals its existence、Welcoming guests for the night。 小沼康行オーナーシェフ プロフィール 千葉県出身。From Chiba Prefectural Yachimachi High School, I entered Tsuji Culinary College in Osaka.。1981After graduating in、Got a job at the French restaurant "Rengaya" in Daikanyama, Tokyo。Ginza "After training at Lekan、"Fit Resort" in Kawaguchiko Town, Yamanashi、Served as the head chef of "900 City Club" in Nagano and Karuizawa。After working as the cooking manager of the auberge "Au Mirado" in Hakone, Kanagawa、1996 year、French restaurant "Primavera" opened in Karuizawa。2002Attached accommodation for years。Since the、There is also a wine cellar and a sister store "Pyrenees"、2020In the year Japan opened a restaurant "Calm Za" and "Vegan Prus" focusing on vegetable dishes.。 Why、Owner-Chef Yasuyuki Onuma、Despite starting as a French restaurant、Did you name the restaurant "Primavera" in Italian?。It's、Memories on one page of the chef's life are deeply involved。For details,、その想いが記されている「公式サイト」をご覧ください。 1The main restaurant on the floor has、Non-guests also come to enjoy the meal.。 Polished glasses and cutlery are lined up on pure white tablecloths、Crown napkins will be trimmed。Bright red apple balls that can be harvested at this time of year in Karuizawa are served beside candles。 On this day、To match the special dinner course of owner chef Yasuyuki Onuma、We asked manager and sommelier Ken-ichi Tanaka for pairing wine.。 今年で49歳となる私の誕生日前夜祭を祝してシャンパーニュにて乾杯! Champagne「ジャン・ヴェッセル ウイユ ドゥ ペルドリ(Jean Vesselle Oeil de Perdrix)」 「やまうずらの眼」と名付けられた、100% Pinot Noir champagne with a pale pink color as the name suggests.。It's hard to see them in Japan、It is made by a very rare direct pressing method.。Bright bright pale pink tones illuminated by candles、Make an even more gorgeous impression。Foams well、Fruit aroma spreads、Adds a hint of tea leafy nuance and spiciness、バラの花やミネラル香が楽しめる豊かなボリューム感を味わえます! ガラス越しに映る中庭の池には、Bright red autumn leaves appear all over the place.、It has become a carpet of autumn leaves.。Looking at the illuminated courtyard、Mr. Tanaka, the manager, said, "You came at a good time."。Only a few autumn leaves can be seen floating in the pond、After a few days, the autumn leaves containing water will sink to the bottom of the pond.。Even this scenery is a page that makes you feel the precious four seasons of Japan.。I feel like I'm having a special time on a special night。 Amuse (1) "Red Bell Pepper Mousse Courido Tomato" Amuse (2) "Homemade Ink and Cheese Sable" White Wine "Le Sec de Rayne Vignau 2020 (LE SEC DE RAYNE VIGNEAU) Bordeaux / Sauvignon Blanc "Chateau de Rayne Vigneau)"、1855It is a historic chateau rated 1st class in the Sauternes district。Lemon yellow with shine、Grapefruit and herbs、Honey、White flowers are felt、It is characterized by freshness and soft acid.、It has a pleasant taste and is easy to drink.。オマール海老のスープに合わせていただきましょう! 前菜「高原野菜とオマール海老のテリーヌ オレガノ風味」 スープペアリング「クレームクリスタッセ」 オープン当初から不動の人気を誇る前菜。13So that you can enjoy the texture and taste of the highland vegetables、Divide each vegetable and cook it carefully.、Colorful terrine finished only by pressing without using any joints。Served with a special consommé jelly and oregano-flavored green sauce。In the center, the umami of Omar shrimp is condensed.、The highland vegetables packed around it are fragrant、It has a crunchy texture and is fresh! It is no exaggeration to say that you can experience the splendor of Karuizawa's highland vegetables in this dish.、It's just ♪ like this to have a meal that pleases the body. Bread to match the next "matsutake mushroom pie wrapped soup"、Red wine。 Red wine "Moret Saint-Denis 2020 Morey-Saint-Denis Domaine Stephane Magnien, a domaine based in Moret-Saint-Denis, founded in 1897、2008It was inherited by Stephane Magnien as the fourth generation owner.、Traditional winemaking methods。Beautiful garnet shades、Raspberry or blackcurrant、Fruity aroma of ripe fruits such as wild berries、It is juicy but also elegant.、余韻も長く楽しめます! スープ「松茸のパイ包み焼スープ」 パイの端からスプーンをサクサクッと入れて、First of all, let's have a soup that locks in the umami with a pie.。香り立つ芳しい松茸の香り! こちらの秋の名物料理の一つとして人気の高いパイ包みのスープ。It becomes a special consommé base that was carefully taken over 3 days.、While there is a gentleness that fits in with the body、Like a deepening autumn、Enjoy the deep taste that slowly permeates the marrow of your bones.、It is an exquisite soup that shines a beautiful golden color! Later、By soaking the pie、There are two ways to enjoy。The coming seasons、松茸がトリュフに変わり楽しめるとのこと♪ 白ワイン「サン・トーバン プルミエ・クリュ レ・フリオンヌ 2019 フランソワ・ダレーヌ (François d’Allaines Saint Aubin 1er Cru Les Frionnes)」 ピーチや青林檎を感じさせるミネラル感にシトラスや白い花を感じるフルーティーさがあり口当たりが滑らかでエレガントなシャルドネを魚料理に合わせて! 魚料理「本日の鮮魚 洋梨仕立て エストラゴン風味のバターソース」 スープガルビュー「5つの野菜の取り合わせポタージュ」 この日の鮮魚は「鱸」。It imitates the shape of a poppy pear.、Stuffed with crab and scallop mousse and steamed、エストラゴンの香り高いバターソースが良く合います! テーブルの籠一杯に積まれた軽井沢の林檎(紅玉)。 Next is the appearance of red wine to match the meat dishes of the main dish.。 Red wine "Chateau Dassault Saint-Emilion 2016 (CHATEAU DASSAULT SAINT-EMILION GRAND CRU 2016)」 1955年に戦闘機メーカーの創業者であるマルセル・ダッソー氏がシャトー・クープリーを取得し、Renamed Château Dassault。Deep garnet purple hue、Plums and boysenberries、Following the aroma of Black Forest cake、lilac、The scent of star anise、The vigorousness of full-bodied and condensed black berries is felt,、フローラルな香りが漂います!...

Birthday trip in Karuizawa(1)Yamanashi "GOOD DINER INN COPAIN Hokuto Store" Terrace lunch with dog accompaniment

Every year、11Birthday trip to go out on my birthday in the month。I can't go abroad due to the corona disaster、For the past few years, I have hated to travel.、Last year, I went on a trip to Atami to enjoy hot springs.、This year, I came to Karuizawa to enjoy the autumn leaves! Because I have my dog Chocolat who welcomed my family during the Corona disaster、This time it will be a dog trip with chocolate! This time, let Maserati stay、"PORSCHE" just delivered from "Porsche Center Setagaya Certified Used Car Center" 911 Carrera 911 Carrera)"、Traveling while enjoying the first high-speed driving。The travel distance from Hamamatsu City, Shizuoka Prefecture, where we live, to Karuizawa, our destination, is about 400 km、It takes about 4 hours.、Enter the Chubu Crossing Road from Shimizu、Go slowly with breaks along the way、Entering Yamanashi Prefecture。In the mountains as autumn deepens、Surrounded by yellow-colored trees、You can see the splendid yellow leaves that are not autumn leaves! Scenery of yellow leaves shining in the glossy dark blue body color。What a picture! On the way to Karuizawa、Lunch at the southern foot of Yatsugatake、Yamanashi is a hamburger and pizza made with local organic vegetables in Hokuto City.、Go to "GOOD DINER INN COPAIN Hokuto Store" where you can enjoy special roasted coffee! This is、In Tokyo, Ikebukuro became a branch of "GOOD DINER INN COPAIN", which is a place of relaxation where hostels and café bars coexist.、The owner is based here、It was opened when it was moved to Hokuto City in Yamanashi.。2012"Cafeteria Copan" opened on September 5 of the year、2014From April 27, it has been changed to "Good Diner in Copan Hokuto Store".。 The inside of the store has a high ceiling.、It becomes an open and warm space full of the warmth of wood.、Table seats、Private room、About 50 seats are available on the terrace.。 Because the open terrace is allowed to be accompanied by a dog、I will visit you on the terrace with my dog Chocolat.。Because the temperature in early November in Yamanashi is less than 10 ° C.、It seems that lunch is the limit for spending time on the terrace.、It seems that if there is no wind, it is within the range of time。There are also considerations such as preparing blankets from the store side.、Helpful! Order while looking at the menu table。Take-out is also available! Hearty burgers and colorful sandwiches、Pizza made with plenty of local organic vegetables。 11:00~ 14:30There are service drinks for a limited time、As for hot coffee, it will come with a nice service of "free refill"! Warm your chilled body with plenty of warm coffee in a cute mug with the store's logo! With the commitment of the owner who loves coffee、Coffee beans are freshly roasted coffee beans.、It will be a mild and easy-to-drink American coffee! There is a coffee roastery across the road from the shop.、The owner comes on weekends and roasts it.。 The coffee bean roaster is equipped with a roaster from "FUJI ROYAL", which is headquartered in Osaka.。 When the hamburger plate you ordered is ready,、Look at the camera of Chocolat、The usual "Hi、Pose!" "Bacon Cheeseburger" 1,400 yen on a thick fluffy bun、For a juicy patty made with minced beef and pork、Melted rich cheddar cheese、For thick bacon full of satisfying eating、A tower-type hamburger with crunchy lettuce and fresh tomatoes、The sauce is covered like an avalanche of sweet aurora sauce with grain mustard! Garnish is、French fries with cucumber and pickled carrots on one plate! "Cheeseburger" 1,250 yen I ended up with the same picture surface、"Cheeseburger" without bacon from the hamburger above。Because both are tall、To make it easy to eat、Put it in the included burger bag、Please don't spill it! Chocolat meals are served with homemade rice and trays.、Get permission from the shop、Feed on the terrace。Were you too hungry?、It's all over in no time! When your stomach is full、Chocolate plunged into nap mode。I can climb stairs, but I'm not good at going down.、It looks like they are waiting for a hug (laughs) Kurenai、Yellow、Porsche surrounded by green autumn leaves。This time、Travel bags and others、Chocolate luggage was also bulky.、Because it fit securely on the hood and back seat、More comfortable drive than I expected! It's customary, but、Take a picture together in front of the store to commemorate it! It's the beginning of a birthday trip to Karuizawa while enjoying the deepening autumn and autumn leaves! GOOD DINER INN COPAIN ADDRESS:8240-6321 Nishiide, Oizumi-cho, Hokuto-shi, Yamanashi TEL:0551-38-1023 Hours of operation:Lunch 11:30-15:00(14:30LO)、Dinner 17:30-21:00(20:30LO) Takeaway:Order 10:00-20:00、Receive:11:30-15:00.17:30-20:30 Closed on Mondays:Monday (Tuesday if Monday is a national holiday) Parking:15台https://www.instagram.com/good.diner.inn.copain.hokuto/...

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