Starting in 2021 in the green courtyard of a modern home standing on the shore of Lake Sanari、Although irregularly in spring and autumn、Go to the "Garden marché" held about twice a year。 This is because the husband runs the architectural design office "Kurata Corporation"、A lovely house with a simple modern structure built to overlook a spacious and lush courtyard。 His wife, who has two children, handmade her original children's clothing brand "Emer BABY" & KIDS"、With good friends of writers、"Garden marché" held by making effective use of the well-maintained courtyard。 It was usually held on holidays.、This is the first time that 10 will be held on weekdays.:00-15:00It will be a leisurely start。 It was Halloween month.、The decoration of the marche is also decorated with pumpkins and Halloween specifications.。My chocolate has become a signboard dog。 Original children's clothing brand "Emer BABY" & KIDS" Custom production of dog leashes, harnesses, collars, etc. using paracord "cocolo-shima" Chiffon cake specialty store "55SWEETS" What I'm looking for、"Mont Blanc" at the chiffon cake specialty store "55 SWEETS"。Decorate with cute Halloween-specific icing cookies from "atelier R"、The fluffy chiffon cake is filled with fresh cream, and the low-sweetness marron cream and marron glace are the best.、It was ♪ a blissful snack time after returning to my house Icing cookie "atelier R" using natural pigments In the courtyard、A large whooping red tree is planted in the center as a symbol tree.、A triangular tarp is attached to prevent sunlight。 Fabric panel shop "kitikichipanel" Adult cute accessory "/ link" Girl's Halle Day accessory "amulette" This time、Takehiro Odagi, aka Zen-san, the owner of the French bistro "L'ESPRIT Zen and Wine", was also open、A coffee break while enjoying Zen's mild and fragrant blended coffee with your own cup。 French Bistro "L'ESPRIT Zento Wine" L'ESPRIT Zen and Wine "Blended Coffee" ¥400 (Note):Bring your own coffee cup) This is、It is a neighborhood behind my house and is within a 1-2 minute walk.、I visit every time with my dog Chocolat as a couple.、Relaxing on the lush grass、You can enjoy a relaxing time。 On a pleasant autumn day without a single cloud、The breeze is also pleasant、It's a garden marche day。 While enjoying the sun in the warm sunlight、About an hour in small、Leisurely time。 My dog Chocolat also seems to feel good on the lawn.、The end of the day。 A garden marche held by wonderful artists at a stylish home on the shore of Lake Sanari。Although on a small scale、I'm ♪ looking forward to this cozy event every time Emer BABY & Check out the official KIDS Instagram...
Hamamatsu Italian Restaurant "Vistante Unico" completely private room! Private restaurant limited to three groups per day
Hamamatsu is a casual lunch course at the completely private restaurant "Bistorante Unico" in Kamo River.。Even if this place is called Kamo River、It will be an Italian restaurant tucked away like a hideaway in a residential area near Nejorimatsu.。 Because it was originally a snack place、The untouched exterior is a small restaurant with a Showa atmosphere.、The inside of the store is simple but modernly renovated.、It will be a calm space with monotone tones.。The maximum number of seats can be used for 6 people.、In a completely private room with only one room、It will be a private restaurant for private use.。Two-part system during the day、①11:00-13:00、②13:30-15:30Next、17 at night:30In part of the system of、Limited to 3 groups per day。The last、When introduced at LADE, he was called "Catering Business Trip Chef"、It is a restaurant that I used at home.。 Bistorante Unico Owner-Chef Lucas Tanaka Born in Hamamatsu after graduating from Tokai Cooking and Confectionery College in 2nd year、Trained as a waiter at "ANTICA OSTERIA DEL PONTE" in Tokyo Marunouchi Building for 1 year.、At "La scogliera" in Akasaka、Worked as a waiter and cook for about three and a half years。Once、Returning to Hamamatsu、Experienced part-time work at a restaurant for one year for the preparation period for the trip to Italy。When I couldn't go to Italy due to the influence of Corona、2020In October of this year, we opened "Bistorante Unico", which focuses on catering for one year only.。However,、Because there is no end in sight for Corona in that one year、The store was renovated、1Changed to a completely private restaurant with only tables and catering。 When renewed、Ink art ordered by a friend to match the monotone texture in the store。Abstract and atmospheric ink art is、It blends easily into the background and creates a modern atmosphere.。 The monotone sea panel art also looks great on the white wall.、Match the atmosphere of the store。 Lunch menu、5Dish course¥5,500、6Plate course¥8,800、83 courses are available for ¥13,200.。On this day, you can easily order "Appetizer / Pasta / Pasta 2 / Main / Dessert (5 dishes)" ¥ 5,500 each.。It is also a completely private room.、The good thing ♪ is that you can enjoy conversation and food without worrying about your surroundings.、"Aroma Premium" antibacterial and antiviral disposable towel containing natural aroma oil。It is a tasteful wet towel that is also used in the "Porsche Center Hamamatsu" that we are indebted to.。Lavender from left to right、Peppermint、Three types of citral are available.、You can choose your favorite scent。Start your meal while being soothed by the fragrant aroma。 "Zakros Sparkling Juice" ¥ 600 (tax included) To be a complete one-operation、Chef Lucas does everything from cooking to serving by himself。Although the kitchen is small in the compact size store,、This destination、No wasted movement、The interval between the hours provided is also provided in a perfect condition、You can see how efficient it is.。 "Nagasaki Prefecture / Kue Hokkaido / Sweet Shrimp" Honesty、It is unlikely that Kue will appear in the ¥5,500 lunch course.、Because you are doing the management alone,、Being able to multiply the cost of ingredients、Also、He is trying various ingredients as a study fee for handling high-quality ingredients.。He is still a young chef, so I am looking forward to his future with a lot of room to grow.。 As for Kueh, he said that the ripening is still shallow at the third day.、You can enjoy the elasticity of Kue, but you can also feel the sweetness.、In addition、Make tartar using broth made from sweet shrimp with a strong sweetness、Sicilian capers and fresh tomatoes、Finished in a delicious sauce using red onions、To add texture and aroma as an accent、Roasted pine nuts and three-leaf shoots are added.、It is finished in a dish with a strong impression.。 From the first appetizer、It's the beginning of a satisfying course that will grab your stomach! "Egg noodles with clams and basil sauce" Using homemade egg noodles kneaded only with the moisture of Cochin eggs made in Hamakita。Taking advantage of the gentle flavor of clams and egg noodles、For basil sauce that does not insist too much、Homemade ricotta cheese with cashews and stir-fried sesame seeds、Use garlic、Without adding hard cheese、It is finished with a gentle taste that does not spoil the flavor of clams.。Egg noodles with a nostalgic taste、The texture of fresh clams that you can enjoy the elasticity of preppuri is a good accent.。 "Homemade focaccia with homemade apple yeast" "Hida, Gifu / Dragon's Eyes Tomato Risotto" Searching for rice that absorbs the umami well with domestic rice、Uses the finest brand rice "Dragon Eyes" grown in Hida, Gifu Prefecture。The splendidly large grain of rice is、Cultivation that sticks to natural farming methods、Pesticide reduction、Pesticide-free、High-grade rice that becomes organic JAS rice。Using the broth of the sweet shrimp head used in the appetizer, it was cooked up to 90%.、Add tomato sauce and butter to the broth and emulsify、Rich risotto with cayenne pepper。The top is covered with the scent of shaved pistachios.、Underneath is a cherry tomato confit as an accent。It is a risotto that you will never get tired of eating with the umami concentrated in each grain.。 What steak knives are used for meat dishes?、Choose from ten color variations of the French Jean Dubost Laguiole / Laguiole)"。Each person shows their individuality in the fun of choosing their favorite color.。This time the、My husband wears light blue、I chose Bordeaux next door.。 "Italian / Veal loin roast Okumikawa / Sautéed tengu eggplant Guérande salt"、Take your time to enjoy the Italian chilled veal loin with no odor or peculiarity for about 1 hour.、Roasted at "BALMUDA The Toaster"、Simple and juicy。Because the sauce is veal with little oil、Use beef tendon and cream to add richness。the pulp is soft,、It contains plenty of water、Okumikawa's tengu eggplant with a texture that melts when heated、Served with microherb spring chrysanthemum and amaranth shoots。Thickly cut、The melt of the sautéed tengu eggplant is exquisite.。The umami of veal grilled by exquisite cooking that maximizes the inherent flavor of the ingredients is、Surprised by the fineness of the fibers while being thick、The juiciness is so delicious that chopsticks can't stop.。 "Hamakita Cochin's Egg Ice Cream, Flower Fruit, Pear Earl Grey Tailoring" For flavorful vanilla ice cream using Hamakita Cochin eggs、The ripe pear has an Earl Grey scent and finishes it into espuma with a light touch.、Served with the fresh flavor of ripe fruitless fruit。The closing of the course is、Freshly made ice cream and light sauce with a low sweetness、In addition、It is finished as a light dessert by using seasonal fruits.。 "Coffee" present、Chef Lucas、We are considering relocation with future restaurant expansion in mind.、I am looking for a property。We will also support you、We are looking forward to the birth of the new "Unico" that you can experience after the relocation! Bistorante Unico Address:Shizuoka Prefecture Hamamatsu City Naka-ku Kamie 2-53-12 Reservation required:Reservations can be made by LINE or DM Business hours: Lunch 2 parts:1 portion lunch 11:00-13:00 (up to 2 hours)、2 parts of lunch 13:30-15:30(up to 2 hours) 1 group per night:Dinner 17:30Later Business Trip Chef:Book your catering early! Fully private private restaurant (*up to 6 people, children OK) Closed:Please check the available dates of reservation Parking:5台https://www.instagram.com/bistorante_unico/...
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、盛りつけから味わいまでとても洗練されています!また選りすぐりの食材は全て国産にこだわり、シェフ自ら現地に直接足を運び、顔の見える方からの仕入れにこだわっています!加藤シェフは私たちの住む静岡の浜松からほど近い掛川出身!現在、静岡県では「食材の王国」という場を活かし、魅力あふれるふじのくに「食の都」づくりを実現するため、その推進役となる人材や県産農林水産物等を表彰・認定しているのですが、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、シャンパーニュを頂きながらカウンターの目の前で調理、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。完熟リンゴ、アプリコットなどの果実に、レモンの皮やスパイスのニュアンスがあり、繊細で生き生きとした泡とともに濃密な果実が広がっていきます。フレッシュな酸とミネラルによるクリーンなキレが優れたバランスを保ち、余韻は素晴らしく長く感じられます。骨格と果実がエネルギッシュに表現された、一度飲んだら忘れられない、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、持続可能をキーワードに、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、サイズ感や旨味共に素晴らしい品質のホタテ貝や牡蠣、ムール貝を養殖されています。 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、上にはキャビアと穂紫蘇を添えています。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、フランスや北欧で体験した加藤シェフのフィルターを通して、縞鯵と和梨で新たな一皿となっています。 吉野さんは現在71歳ですが、その年齢を感じさせない勢いで全国各地を飛び回りながら、最前線で料理に向き合い、その模様をフェイスブックでリアルタイムに配信しています。加藤シェフの料理をチェックするため、ラルジャンにも何度か足を運ばれているようですが、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、ようやく認めてもらえたと加藤シェフが涙したというエピソードも。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。新店舗が落ち着き次第、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。 そこに出てきたのはなんと大きな北海道の根セロリ!こちらを使った一皿は、加藤シェフがデンマークでホームステイしていた時、数種の根菜を丸ごと藁と一緒に鍋に入れ暖炉の中でゆっくりと火を通した家庭料理を作ってもらい、それを食べた時の強烈な印象が忘れられず、その料理をオマージュして作られています。 まるごと調理された野菜から出る力強さとトーストされた藁の優しい香りが見事に合わさり素晴らしい相乗効果をもたらしてくれます。デンマークの家庭で振舞われた根セロリのローストを竹輪のように串に刺していただきます。 こちらに合わせるのは昆布・鰹・鮪の出汁をベースにサワークリームをアクセントに入れたソース。 串差しの根セロリを和テイストのソースにつけて頂くことで、デンマークと日本の家庭料理をフュージョンさせた独創的な一皿。 加藤シェフは東京、Paris、さらにはコペンハーゲンで、「時代の寵児」と呼ばれる偉大なシェフのもとで料理を追求してきました。彼らと共に「美味しいものの正体」を追い求めるうちに得たものがあると言います。It's、料理の作り手である自分が何を考え、何を発信していくべきなのかという問いかけを続け、皿の上に表現を繰り返すことこそ、今という時代を生きる料理人の本懐ではないかと。 パリにはパリの、コペンハーゲンにはコペンハーゲンの料理がありますが、一人の日本人として「和」を強調することで、日本らしい加藤シェフ独自の世界観を料理で表現しています。 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。 長崎県から届くクエはあえてフレンチのクラシカルな調理法で提供!クエを帆立のムース、手長海老、セミドライトマトと一緒に網脂で包んでロースト。ハマグリの出汁にサフランのエッセンスをプラスしたソースで頂きます。 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、グローバル化された部分やオリジナリティの追求ばかりがクローズアップされる傾向にあります。もちろん進化を追い求めることは重要なことですが、そこで働く料理人はその店のオリジナル料理を学んだとしても、基本を知らずに表面的な部分だけを見て重要な部分を見落としているのではないかと。そんな想いを伝えていきたいと、加藤シェフの料理には基本に忠実なクラシカルな調理法が取り入れられています。 繊細できめ細やかな身質の愛知の高原コーチンが今回のメイン!愛知県豊田市、愛知と長野と岐阜という丁度三県の県境にて育てられる地鶏を使った一品。高原コーチンは脂乗りが良く、またその黄色い脂は甘みがあり口の中でとろけるクリーミーな仕上がり。この高原コーチンのエキスをたっぷり吸ったスープで根菜類や旬の松茸と一緒に煮込んでポトフ風に仕上げ、トリュフの香りがアクセントになっている優しくも素材の味を活かした一皿です。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、厨房では最高の料理を提供するために食材の本当に良い部分だけを抽出し、削ぎ落した部分はまかないでも使い切れない量になるため、すべて廃棄していたそうです。確かに美味しさを追求した結果、そのようなアプローチも仕方ない事なのかもしれない。Just、加藤シェフはそのやり方に対して違和感を感じていました。なぜならば、タテルヨシノでの修業時代、師匠の吉野さんからは「食材を絶対に無駄に使うな」とゴミ箱を定期的にチェックされるくらい徹底的にフードロスに対する意識を叩きこまれていたからです。これらの教えがベースとなり今のラルジャンのスタイルが確立しています。 ラルジャンでは加藤シェフの体験、Sensitivity、出会いや想いを通じながら、ただ料理が美味しいということだけではなく、フードロス、持続性、国内自給率、復興支援にも繋がるような調理やサービスを心がけ、来店されるお客様の心の片隅にそういった思いが少しでも芽生え、お客様と生産者の橋渡しが出来るよう今回の移転に踏み切りましたが、その核になる考え方は料理人駆け出しの頃に叩きこまれた師匠の吉野さんの考え方が大きく影響していることは間違いありません。 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、思わず笑みが溢れます!加藤シェフは幼少期にマジシャンになりたかったようで、昔から人を驚かせたい、喜ばせるのが好きだったようです。そのような思いをマジシャンとしてではなく、料理人としてお客様が今まで見たことのない、まるでイリュージョンだと感じてもらえるような料理を提供したいと、このような思考を凝らしたプレゼンテーションをしているのではないでしょうか。 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(白下糖)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、日本の食材をただ使ったフランスや北欧料理というものではなく、繊細な食材の特性を活かし、様々な調理のアプローチで味わいの優しい絶妙なバランスとなっていて、さらには加藤シェフの想いがカウンター越しにダイレクトに伝わってきて、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、本格稼働はもう少し先になるとのこと!バータイムも用意されるので、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、静岡県出身。「辻調理師学校」フランス校を卒業後、「タテル・ヨシノ」(東京)、「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。ここを経験した日本人シェフは加藤を含めまだ3名のみ。2012 year、北欧ガストロノミーブーム黎明期だったコペンハーゲンに渡り、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。以降は、卓越したフランス料理のベースに北欧ならではの斬新な食材使いや美しいプレゼンテーションを駆使する料理で、瞬く間に国内外の食通から注目される存在に。2020 year、「L’ARGENT」オープンに伴い、シェフに就任。 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/...
Nagoya Italian Restaurant "BOTTEGON / Bottegon" reopened! A course with the best carefully selected ingredients
Taro Yamaguchi, who develops wine dining centered on Italian restaurants in Nagoya and operates MIPROVINI Co., Ltd.:TARO-CHAN) OPENED ITS FIRST ITALIAN RESTAURANT "VINI DEL BOTTEGON " ON OCTOBER 1, 2012. / Vini del Bottegon"、Last year、After about a month of renovation、2022 June,、The store will be renamed "BOTTEGON / Reopened as "Bottegon"、2023We celebrated our 12th anniversary on October 1.。 「BOTTEGON / What is "Bottegon"?、It means "small workshop" in Italian.。Before independence、「ENOTECA PINCHIORRI / Enotecapinchiori" and "The Ritz-Carlton Hotels / The Ritz-Carlton Hotel" and more、Taro-chan, who has fought in various big box restaurants、The name of the restaurant was named in the hope that anyone can easily enjoy wine and food.。 This store renewal is、Mr. Takeshi Nishimura of Osaka-based Design Create Corporation "Design plus alpha", which is widely active, is in charge of the same as the old store.。The old store design that felt good old Italy has been renewed with a classical modern atmosphere with the theme of "glamour and sunshine"、Facade with stone and leather doors for added dignity。 The inside of the store has also been renewed.、A private room is set up by the window on the right side of the entrance.、In the back, there is a dining room overlooking the kitchen.。 "LOBMEYR" with a delicate silhouette with an elegant design / Shelves with Rob Meier glasses。 We always have 3,000 bottles of whiskey and wine.、Utilizing my experience as an owner sommelier、Abbinamento (Italy):Abbinament)。 Dining、2There are 4 tables for people、With a glass wall that gives a sense of depth、Create a spacious space。 The counter over the kitchen is alive and well.、The atmosphere of a single board、It enjoys an even more profound atmosphere.。 The interior of the store is moist and you can enjoy lunch and dinner in a calm atmosphere.。 It is also fun to see the state of the kitchen inside the counter.。 The pinnacle brand of Italian slicers "Berkel / Berkel" is installed、It makes a mouth-watering prosciutto.。 Nagoya lunch on this day was、Special order of a course meal of ¥14,000 (tax and service charge excluded) served at dinner time。Before meals、I was able to meet the owner Taro-chan, who visits each store for the first time in a long time.。Current、At MIPROVINI Inc.、11Expanded to 8 stores per month、Considering expansion into Hawaii next year、They will work toward further business expansion.。Here Recent、2023on September 23,、We were also able to hear about the new store "Tonkatsu Butaro" that has just opened in Izumi 3-chome.。Tonkatsu restaurant with only 7 seats at the counter、Quite curious! Private room that can accommodate up to 12 people。This time, we will use it luxuriously as a couple.。 Currently known as BOTTEGON / Satoshi Nakagawa, 43, who is in charge of Bottegon's chef,、I joined this company during the Corona disaster.。Aiming at the chef、After graduating from "Mizumoto Gakuen Tokai Cooking and Confectionery College" in Hamamatsu、Long Italian and Spanish cuisine、About 20 restaurants serving Japan cuisine、GRANADA Co., Ltd., which is operated in Tokyo and Nagoya, / Granada"、There was a turning point in the Corona disaster.、Joined MIPROVINI Inc.。After being assigned to each store to understand the restaurants in the group、HERE: "BOTTEGON" / He is the top chef of "Bottegon"。We hear about nostalgic memories of our days as a vocational student in Hamamatsu, where we live.、There is a sense of closeness because there are mutual acquaintances.、We shared a great time。Above all、Who is Kenji Masaki, the owner-chef of the popular Chinese restaurant "Chinese Restaurant Masaki in Hamamatsu"?、I was a classmate of mine at vocational school.、Abondance, a French pastry shop that we get along well with, / Pastry chef Heberle Bernard Pierre Claude, owner of "Abondons", was a lecturer at a vocational school.、Bloom into ♪ memories Appetizer "Hida Takayama Higashi Farm Paprika Mousse" Delivered from "Higashi Farm", which has been farming in Hida Takayama for three generations、Roast thick and tasty paprika in the oven、Puree in a juicer、A dish where you can enjoy the original taste of paprika finished in mousse with puree and whipped cream。 To bring out the sweetness of paprika without adding any sweetening、A little salt is used to bring out the sweetness.。 Added "Gifu Ena Gobal Pork Prosciutto" Domestically produced ham jointly created by Yoshinobu Niiho, owner of the butcher shop "Sakaeya Co., Ltd." in Shiga Prefecture, where the owner Taro-chan was born, and a prosciutto workshop in Nagano Prefecture。The raw material is healthy pigs raised on feed carefully examined by "Yama no Ham Kobo Gobal" in Ena, Gifu Prefecture.。Handmade prosciutto without any chemical seasonings or additives、Aged over time、The shoulder loin prosciutto, which is finished with a concentrated taste, has a deeper taste the more you chew.、Features a nutty aroma。 Bread "Homemade Focaccia" The original table focaccia that has inherited the unchanged taste since the opening、Sweet potatoes and milk give sweetness and richness、The salty taste of rock salt on the surface is accentuated.、Fragrant outside、Focaccia with a medium fluffy texture、Blends well with meals and sauces.。 Appetizer "Toyosu Yamayuki Oma Main Tuna Hokkaido Untan Onion Based Vinaigrette Sauce Squid Ink Couscous" From "Yamako Group", which is the number one tuna trading in Toyosu Market Oma main tuna to be purchased。Sneak in the texture of squid ink flavored couscous、The melting-flavored fat of Omamoto tuna is connected with an onion-based vinaigrette.、For refreshing tailoring。You can enjoy the umami of Hokkaido sea urchin with caviar olive oil.。 Lunch Antipastomist Speciale (appetizer platter)。The one-plate style that can be enjoyed little by little is also unique to lunch.。 Appetizer "Western-style spring rolls with shark fin, oscetra caviar, shark fin bean paste cooked in beef broth" Even though it is an Italian restaurant、Utilizing the experience that the chef has cultivated so far、Based on Western style、Incorporating Japanese and Chinese elements、For a configuration that will not make you feel bored。Loosen shark fins prepared with beef broth、Cooked with vegetables such as onions and mushrooms and made into spring rolls.、Served freshly fried hot。 Look、Although it seems to be Chinese、The seasoning of the bean paste is Western-style.、The style of salting caviar instead of sauce。 Fish dish "Tachiuo Fresh Porcini Karasumi" Thick sword fish cooked beautifully and plump。Poiret the swordfish fragrant、For sautéed mushrooms cut into large pieces、Using fresh porcini from Italy、Finish with Karasumi oil、A dish with fragrant aromas that whets your appetite。 "Omi beef and jibeef burger Kitaakari's low-temperature potato fries" with a playful touch、Although it is a burger served as a chopstick resting existence、Even if you say "it's a main dish", you will be convinced and it is a hamburger that is so satisfying to eat.。Buns are fluffy homemade brioche、For a thick and juicy patty made with minced Omi beef and gibeef、Thick cheddar cheese sandwiched between、Even though it is a hamburger, it feels like eating meat.、A favorite dish。The potato fries of Kitaakari served with it are、It is slowly fried at a low temperature.、For a garnish where you can enjoy the sweetness like sweet potatoes。 Next, shake the frying pan quickly in the kitchen and emulsify it.、Enjoy freshly made pasta with a sense of heat。 Pasta "Fresh Pasta with Fresh Italian Porcini Kitalla" The first dish of pasta where you can enjoy porcini mushrooms that arrive fresh from Italy in a luxurious and pepperoncino style。...