Delicate French and wine pairings to mark the eighth anniversary of aru's wedding anniversary

Since 12/27/2017 opened in the city of Toyohashi, Aichi prefecture building 2nd floor、As early as distinguished oneself、A French restaurant that has grown into a popular restaurant representing the Higashi-Mikawa areaAru(Al) "to!

Place and and within walking distance 5 minutes ' walk from JR Toyohashi station、A simple brass sign hanging under the soft light lit by eucalyptus trees and bare light bulbs is a landmark!

At the end of the leisurely approach、The smoky blue wooden door that becomes the theme color of this shop welcomes you gently、A comfortable space awaits at the end of the door!

Raw flowers that make you feel the season、A small florist in ToyohashiLacle FloristsKaori Akaya is asked to arrange and maintain regularly.、I am always healed by flowers and flowers that are set up very taste well!

On this anniversary of our eighth wedding anniversary、It will be lunchtime on Saturday, February 22 when I still feel chilly、At the entrance, the fluffy hair of the cat willow comes out.、The wall is accompanied by a lovely and adorable mimoza wreath、It will make you feel the coming of spring just around the way!

Interior design、Toyokawa is active mainly in architects ' HAAG DESIGN + Haag Cafe The Hague design + Hague Cafe "and incorporate hand hung to the chef's commitment、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、With 14 seats to 18 seats seats available!

Here is、Fundamentals of cuisine Bistro in Osaka "AvolonteLearn from Chef Yushi Kawada of ('Avolonte)'、In addition、Paris three-star "astrance (l & # 8217s; Astrance) "In the popular restaurant won in Germany being the shortest one Michelin star after"Sola"ofYoshitake Hiroki (Yoshitake Hiroki)And the chef、Similarly, "Astrans(l & # 8217s; AstranceSendai, which is one Michelin starNagle(nacrée) "of Ogata Minoru chef from the material of many learned and、Osaka "Restranethernite(Eternite) "service, and was loaded with experience as a SommelierSuzuki Takuya (Takumi Suzuki)Chef is a 32-year-old youth、Sommelier wifeSuzuki Aya (Aya Suzuki)And in an independent shop with two tripods、It is one of our couple's favorite shops!

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、Shitara-Cho, Aichi factory "Wood and leather aoyama"The craftsmanAoyama, (Kazushi Aoyama)And I'm of the handicraft、The round table with the taste that i dared to connect and build old materials is packed with the chef's warm desire to "enjoy the meal without shoulder elbows"、You can know the joy of food from the bottom of your heart while playing the conversation without being pretentious!

Lunch here、It's up to you for dinner.、At lunch, it was 3,400 yen for around 6 dishes and 6,800 yen for around 8 dishes.、At dinner, there are 6,800 yen for around 8 dishes and 8,800 yen for around 10 dishes, and two courses are prepared for each.、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、It offers dishes unique to Higashimikawa that can only be tasted here!

I put my face out from behind a big late white yuzu that was round in the middle.、Greetings to chef Suzuki-kun who devotes himself to preparation in the kitchen!
Late white yuzu that appears in the course of this day、From the open ground in Kumamoto、Toyokawa's thing which is slightly smaller、Even the citrus fruits that were divided into hems were arranged in order、It gives off a refreshing and refreshing scent!

On the tabletop, "Kimura Glass Storeand RADIKON wine glasses lined up.、The walk-in cellar in the store、About 700 bottles of Wine, mainly Japanese wines, are placed.、The treasured children who have collected little by little by two people up to now are lined up.。You can also enjoy Japan wines from all over the world that have been attracting attention in recent years and are served to accompany the dishes.、In this shop!

This time the、8We have made a pre-reservation for the "menu saison" 6,800 yen before and after the plate with a set of pairing wine!

There is also an anniversary in the reserved seat.、線香花火のように愛らしく花開くシシウドやチューリップの純白の花々で統一しお祝いしてくださいました!

First of all,、Pairing wine①Champagneの「テタンジェ ブリュット レゼルヴ(Taittinger Brut Reserve)」の 良質なChardonnayの気品溢れる優雅で繊細な味わいと共に乾杯!

1皿目「黄人参 金胡麻」

The first bite is、Savory roast of Shinshiro's pesticide-free yellow carrot mousse and Toyokawa's golden sesame seeds、Finger food tart with micro herbs!
If you chew it in one bite、For a smooth yellow ginseng mousse with a surprisingly sweet taste、The aroma of each grain is unbearably edible!
there、The crispy texture of the buttery flavor and the gentle sweetness of maple syrup is a good accent.、The stunning harmony of this bite will take your stomach with you!

At the same time, from the back seat where the amuse was provided, I heard the voice of a lovely woman who was leaking out unexpectedly, "What is this!? ♪ ♪、I nodded in my heart, "I ♪ agree" (laughs).

2Plate "Late White Yuzu Wasabi Cabbage Mozzarella" × "Bowl:Shuji Kodama"

In Kumamoto's Late White Yuzu、Toss fermented yuzu vinaigrette and Italian parsley、Pesticide-free wasabi greens and leaf chicory、Italian parsley sprouts、Balanced dill flowers、The buckwheat fruit that accompanies the accent does a good job、Finally, you will enjoy the aroma and texture that escapes to your nose!

During the、Homemade ricotta cheese mousse with creamy mozzarella cream、Because it is dripped with a bright green oil made from Italian parsley.、Let's enjoy it while mixing!

The taut and freshness of the late white yuzu has a large flesh and a refreshing taste with a moderate acidity.、The bittersweetness of wasabi greens is mellowed by the creaminess of cheese.、Impressed by the harmony of fresh ingredients and delicate flavors made by professionals who have taken one or two hours

Pairing wine (2) "Waiting for the moon" 2017 / Coco farm Winery Coco Farm & Winery(Here Comes The Moon / COCO FARM&WINERY)」

Fresh acid spreads in a gorgeous scent、It is a Kellner with a rich fruit flavor and is slightly effervescent.、Enjoy the fresh fruitiness、Refreshing and beautiful taste!

"Bread" × "Vessels":Suzuki Fumiko (Fumiko Suzuki)"

Bread、Toyohashi "BoulanjuliejosiocaThe baguette of "Toyohashi potter who loves my family"Suzuki Fumiko (Fumiko Suzuki)Serve it on Mr. Bowl!

3Dish "Tartivo Fermented Red Bell Pepper Octopus" × "Bowl:The Board Project Tokoname-yaki"

Sanriku octopus stewed softly、The dish is baked at a high temperature to finish, so it has a savory aroma!
Fermented beet powder、Fermented red bell pepper sauce and fermented foods, which Chef Suzuki has started in earnest since last summer, are starting to play an active role.、A dish that is unbearable with a rush of aroma and deep acidity!

With tartivo to enjoy the crunchy feeling、Serve with pickled fennel cream to your liking!

Pairing wine (3) "Côtes du Rhône César 2005 / APHILLANTHES / CAESAR)」

"Cesar" is derived from Caesar in ancient Rome.、In English reading, Caesar and、As the name suggests, it is a stately wine!
100% Grenache with rich fruit, soft and elegant taste!

4Dish "White Asparagus Castel Franco Golden Snapper" × "Bowl:Suzuki Fumiko (Fumiko Suzuki)"

Omaezaki's golden snapper is、It is charcoal grilled and the skin is fragrant and exquisitely burned.、French white asparagus sautéed、Enjoy the crisp texture and sweetness、The broth from the fish is served with espuma scented with lemon leaves!
Castelfranco, a type of chicory that is characterized by a beautiful rose-like pattern,、Since the farmer of Shinshiro is made with light shielding, it is finished in a gentle pink color.、Because it is soaked in lemon water, it is dyed in an even more beautiful spring color!

Chef Suzuki's cuisine is、So that his delicacy and love for materials can be felt、It is cooked with all the attention sharpened and spared no effort、It's not often that you experience such a complete dish!
"I can't believe I can eat this in Toyohashi..." We Hamamatsu people are really happy people!

Pairing wine (4) "Alan Janiard" / Burgundy Haute Côtes de Nuits Chardonnay 2015 (Alain Jeanniard) / Bourgogne Hautes Côtes de Nuits Chardonnay)」

Alan Janiard, an electrical engineer, left the office.、I want to work in nature.、While managing the fields of the Hospice de Beaune and cultivating them, I became obsessed with the charm of growing grapes.、Based on my grandmother's small 1.7-hectare vineyard, the estate was rebuilt in 2000。There is a depth、Chardonnay, which has delicacy and beautiful fruitiness,、It's perfect for Suzuki's cooking!

5Dish "Black Radish Aichi Duck" × "Vessel:Wing Yue release (Gaku Shakunaga)(mars bowl)」

A potter in Toyama who received an order last summer.Wing Yue release (Gaku Shakunaga)We were finally able to deliver the vessel to us as well.、This will be the first time it will be seen!

Here is、Consommé made from Aichi duck is a flavorful soup that condenses the flavor of duck.、The atmosphere of the vessel also overlaps、Despite the fact that the cooking method is packed with plenty of French techniques、A gentle and powerful dish with a Japanese taste!
Pea flowers with a bright lilac color、Dill flowers or nasturtium、Onion sprouts on the pepperless、Brussels sprouts and pods and peas、The black radish tucked underneath was steamed and baked for about an hour with the scent of butter.、You can enjoy the powerful taste of radish!

Pairing wine (Japan sake) (5) "Brewer Kuheiji Usunigori Kuroda Shosan Yamada Nishiki Raw Sake"

Aichi's famous sake "Banjo brewery"Brewer Kuheiji"'s winter-only raw sake "Usu Nigori"。

There is no heaviness or sweetness that tends to be found in cloudy sake.、Clean and easy to drink、The ultimate cup for which the word "sweet" is appropriate!

6Plate "Seasonal vegetables of Higashi-Mikawa Honshu deer" × "Vessel:Wing Yue release (Gaku Shakunaga)(áge φ280)」

It takes about 2 hours to make Honshu deer loin in Shitara Town with chunks of meat、Roast slowly in a high-temperature oven while repeatedly putting it in and out.、Finally, straw is spread on the charcoal and smoked fragrantly!

Roasted Sanriku bud greens、Chima di Rapa (Italian rape flower)、Green cauliflower、1Carrots and chrysanthemums steamed for about a while、Served with plenty of tomatoes and radishes and seasonal vegetables,、It will be combined with the puree of parsnips, a root vegetable of the Apiaceae family!

It seems that it took a long time to complete this burner.、It's the texture of meat that I've never tasted before!
Even though it is a deer, it has a smooth texture that goes along the tongue.、The texture makes you feel as if you are eating high-quality red tuna!

Pairing wine⑥「Self-brewed wine Shiwa / "MERLOT"

A wine made from 100% Merlot grapes from Shiwa Town, located south of Morioka City, Iwate Prefecture, with fresh acid and fruit flavor、Enjoy the gentle aftertaste、The well-balanced taste of overflowing fruit and light and refreshing tannins spreads!

The ninth wedding anniversary we celebrated is called the "pottery wedding"。
What is "Wish Contained in the Pottery Wedding Ceremony"? Pottery can break or last a long time depending on how you handle it。Applying that delicacy to marital relationships、It was named the pottery wedding ceremony because of the desire to build a long and happy family by taking care of each other。
The relationship between husband and wife is as delicate as pottery,、One fight can crack and break。Don't let that happen、Let's appreciate each other and build a strong and warm family!

I think that's exactly right!
They seem to have a very strong bond、In fact, the relationship between husband and wife is delicate and can be broken by trivial things。
Taking advantage of the wishes contained in such a "pottery wedding ceremony"、We swore an oath by holding hands with the vessel of our favorite potter, Takeshi Kanaga, in the background!
We will continue to cherish each other.、I would like to spend my time so that I can spend time with my husband and wife!

7Dish "Spring Chrysanthemum Strawberry" × "Vessel:Shuji Kodama (porcelain)"

The first dish of Desale is、Under the candy chips, ice cream and yogurt sorbet made from local seasonal strawberry red cheeks, salad, and spring chrysanthemums are included.、A refreshing adult dish!

8Dish "mandarin" × "vessel:Yuzaburo Onishi"

In celebration of the wedding anniversary, the desale that decorated it with "Happy Anniversary"、Chef Suzuki himself will finish it on the table!

Squeeze the fresh juice of the tangerine and combine with ginger、Sprinkle plenty of ice powder made with liquid nitrogen!
Fresh nectar is combined with crème brulee cream and nectar puree.、A refreshing dish sprinkled with edible flowers, small baked goods, meringue, and more!

I took a commemorative photo because it was a chance.、Wine makes you feel tipsy.、I am happy。It's like、There was a round face that was stuffed like a white yuzu (laughs).

Small confectionery "Kumquat" × "Vessel:Suzuki Fumiko (Fumiko Suzuki)"

Kumquat compote with homemade ricotta mousse、Served with sable below、The crispy texture and bittersweet sweetness of kumquat go well with coffee!

After dinner drinks coffee

Toyohashi's "Apollo Coffee Works" (Apollo coffeeworksWhile enjoying fragrant coffee、Chat time with chefs Suzuki and Aya while feeling a relaxing afternoon!

Aya said, "I'm very happy to use it for an important anniversary!"、We would like to thank you for the full course, which will be the best anniversary!

On this day, there were two people who were busy moving with a full house.、While being healed by the two people who create a soft and gentle atmosphere even in such a situation、I was able to spend the happiest time!

Restaurant aru
Address:Aichi Prefecture Toyohashi hirokoji 2-28 Yoshida Bldg. 2F
TEL:0532-54-5518
Hours of operation:Lunch 12:00-13:00( L.O )、Dinner 18:00-20:00( L.O )
Closed on Mondays:Sunday、No regular holidays
http://www.aru-restaurant.jp/

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