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

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

The location is on the 2nd floor of yoshida building along Hirokoji within a 5-minute walk from JR Toyohashi Station.、A simple brass sign under the soft light lit by eucalyptus trees and naked bulbs is a landmark! If you visit for the first time in a while、1On the 1st floor, there was a high-end bread specialty store "Muginokura"。

The name of the shop is named after the names of your two children.、"aru(al)"。

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

Interior design、A first-class architect active mainly in ToyokawaHAAG DESIGN + Haag Cafe (The Hague Design + The Hague Cafe)Has been working to incorporate 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、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、Shitara-Cho, Aichi factory "Wood and leather aoyamaKazushi Aoyama, a craftsman of]! dare、Chef Suzuki's warm desire to enjoy meals without straining his shoulders is filled with a round table with a taste created by connecting old materials!

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

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.、It is a shop that is independent with Aya Suzuki, the wife of Sommelier, and two people!

Although it is "aru" that has been supporting since the beginning of the open、A restaurant guidebook from France published in 20 countries around the world as a restaurant guide recommended by gastronomic expertsGault&Millau (Go et Millau) 2022I won two tok for the second consecutive year in]、I'm making my national debut!

Currently lunch、Recommended one course "saison" for both dinner ¥11,000 (around 12 dishes)、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、It offers dishes unique to Higashimikawa that can only be tasted here!

The walk-in cellar in the store、About 700 bottles of Wine, mainly Japanese wines, are placed.、The treasured children who have collected little by little by two people up to now are lined up.。You can also enjoy Japanese wine, which has attracted attention in recent years, to match the dishes.、In this shop!

Today's Menu

The drink menu includes:、Available in a wide range of drinks from alcohol to soft drinks、For those who like wine、Mainly Composed of Japanese and French wines、A pairing wine course is also available to snuggles up to the dishes。This time, we selected 7 kinds of dishes with each wine!

Champagne「Petitjean Pienne /
Champagnes Blanc de Balncs Extra Brut」
(Blanc de Blancs Extra Brut Champagne /
Petit Jean Pienne)

Blanc de Blanc Extra Brut Champagne Petit Jean Pienne、Blanc de Blanc Champagne made only from Chardonnay。One of the most highly regarded Côte des Blancs districts known for their high-quality Chardonnay、Produced only in Chardonnay from the Village of Claaman, a Grand Cru-rated village。Made by assembling wines from several different years、3Released after 20 years of maturation。Charred butter、Honey、With a faint citrus flavor、It is a well-balanced champagne that harmonizes delicate sourness and gorgeous fruitiness.!

"Spring Carrot and Lime"

a clear cold soup with the aroma and umami of spring carrots transferred to water。Dripping olive oil、A dish with lime skin shaved to finish。Feel the smell of the soil and the natural sweetness of vegetables、It is a magic soup that can whet your appetite at once!

Did you switch to eating mode in the first cold soup?、My appetite has suddenly come up! The colorful serving suitable for early summer also excites the heart unintentionally!

On this day、I visited with my friend Ono-san.、Although I had recommended "aru" for a long time、The timing is not right easily、This time、You will experience the first aaru!

"Mini Tomato" and "Momo Uki"

Toyokawa's "mini tomatoes" served as a standard、tart with rosemary scent。Served with asparagus grown spikes and leaves。"Mini tomato" made with great pains by the family of mr. and Mrs. Suzuki's friends has become one of the indispensable ingredients for "aru"! If you take a bite,、The sweetness of the tomato that can be played with a petit、moderately salty、Finger food with rosemary scent tickles nose。The crispy texture of the thin tart will be a good accent again!

Thinly slice the "mono-uki", a type of red turnip suitable for eating raw、Homemade karasumi sandwiched between、Served with Nastatium。Soft meaty and sweet "Momo-no-Uki" is matched with a moist half-life raven!

Since I started to have my dog Chocolat、I'm really going out at night and it's really less、Originally, we who drink lunch are more suitable for the character。While the pleasant sunlight shines in、The wine you can taste while feeling the gentle flow of time is also exceptional!

"Della Cavity 2021/LES VINS VIVANTS"

First released wine "Della Cavity 2022" from "LES VINS VIVANTS" in Tomi City, Nagano Prefecture。2015Mr. and Mrs. Ogino who moved to Tomi City in 1997、Pinot Noir、Gamay、Chenin Blanc、Chardonnay, etc.、We cultivate various varieties naturally without using pesticides or chemical fertilizers.。This is made by purchasing Delaware from Yamagata Prefecture、Whole chamber semimasseracion carbonic preparation without de-infarction crushing in an open stainless steel tank。Wait for fermentation to begin with wild yeast。I didn't do pijaju.、Light le montage from around the 4th day after fermentation begins。Squeezed with a pneumatic membrane press in the middle of fermentation、Switch to fermentation of only fruit juice。After fermentation、Surreal until bottled to give it a little umami。No sulfite is added from preparation to bottling、Unfiltered、Bottled。A wine that balances the charming aroma of Nouveau with delaware's unique acidity and umami, and matches "Tama Lettuce"!

Etiquette illustrations、Illustrator Yunico Uchiyama's unique and cute design、It's etiquette that I don't often see as wine.、I feel like that's the time、I thought it was "YOASOBI" for a moment! (laughs)

"Ichiro Farm's Ball Lettuce"

Toyokawa's Ichiro Farm、Yoshiyasu Kitakawa's older brother of "Biryoku no Kaze Farm Kitakawa" where green asparagus is made、Looking up to Ichiro Kitagawa、"Ichiro Farm" taken from the name。The organic "tama lettuce" made here、No lye or ebb at all、Lushly、Leaves are softer than winter lettuce、You can feel the sweetness! Served with baby leaf salad on top、Pickled kumquat compote and chalets in some places、Salad lettuce with oil made with toyohashi leaves, which boasts the largest production volume! There is no crispy feeling、Feel the sweetness of lettuce every time you chew、The bitterness of kumquat、The faintly fragrant leaf oil is beautifully fused、It goes well with Delaware's nature wine! I was addicted to salad lettuce that makes full use of the strength of the material of this lettuce!

Cross-sectional beauty woven by the blessings of nature! If it's such fresh and delicious lettuce、You'll be flattening a ball in no time! Aichi Prefecture and Shizuoka Prefecture are full of farmers who make really delicious vegetables!

"A series here 2018 Pi'noroze/
COCO FARM & WINERY (Coco Farm Winery)"

This rosé wine、It all started when I tried pinot noir, which I originally intended to make red wine, and made rosé wine.、The wine made with the intention of being a one-time limit was so popular that、It later、It is built while refining and exploring the best way。The mouthfeel has a pink grapefruit-like umami and bitter aroma centered on a sour taste with a smooth core.、Combine a pleasant wine with a fresh and rich fruity taste with "Hatsubonito"!

Most of the serves will be handled by your wife Aya-chan、Occasionally、Chef Suzuki will also come out of the kitchen and explain the dishes! It is a hat off to Suzuki-kun who takes all alone without attaching an assistant!

"New Onion First Bonito"

Omaezaki's first bonito with the scent of firewood、Pureed onion served instead of sauce。Purple radishes or pickled carrots、I taste it with tsubokusa with the bittersweetness of wild vegetables。Wildflowers, which are natural and ask masters of wildflowers, are also attached to the dishes.。The nutritional value of wild grass and the power of nature are inscapable.。The first bonito cut into thick dice、In a beautiful color with a pale and transparent feeling,、Enjoy the light taste that comes perfectly at this time of year、The sweetness of the smooth and high-quality New Tama Puree gently wraps the first bonito!

"Mr. Kitagawa's Green Asparagus"

It is the appearance of green asparagus by Yoshiyasu Kitagawa of "Beautiful Green Wind Farm Kitagawa", which is certified as "Toyohashi 100 Horsemen"! Although thick and respectable green asparagus、Cooked and served without boiling to enjoy freshness。Sauce made from green asparagus stock emulsified with butter and tree buds、Dill、Borage、Served with yuzu confiture。

Kitagawa's green asparagus has a strong aroma、It is characterized by soft and juicy pulp.、The aroma of butter sauce brings out its individuality as much as it is!

"Chardonnay 2018 Funky Chateau/Chardonnay Funky Chateau"

Mr. and Mrs. Kanahashi, who runs a winery in "Komayumi-dake" Yamaka, the guardian deity of farming and water in Aoki Village, Nagano Prefecture, surrounded by mountains、The two funky people who have built a winery because of their love of wine (laughs)。The natural Chardonnay with a cloudiness、More than one year of barrel fermentation of grapes with increased sugar content with natural power。With a taste that is gentle on rich fruity taste、You can enjoy the depth of barrel fermentation!

"Whole wheat bread"

Bread、Toyohashi's "BoulanjuliejosiocaWholemeal bread。Accompanied by the work of my favorite Toyohashi potter "Fumiko Suzuki"! Fragrant whole wheat flour aroma wafts in the air、The outside is crispy and fragrant and toasted.、The fabric is moist and fluffy.、The more you chew, the sweeter it becomes.、Agony-class deliciousness! I'm visiting a very small bakery that's popular.、I will try to visit here next time!

Wines paired with each dish。No combinations are too powerful、like being naturally accepted、It is a select that feels such kindness!

"Shinkaku Chardonnay/ Chateau Mercian"

Efforts of farmers in the Shinkaku district of Aizumisato Town, Fukushima Prefecture and their unique rain shelters、Harvest healthy and mature Chardonnay、Become a wine reflecting the terroir of Shinkaku、With a pleasant acidity、You can enjoy the tropical flavor!

What's your next fish dish?、Chef Suzuki himself pours the soup of the whole body and finishes it!

"Spring Radish Golden Sea Bream"

The golden sea bream which finished the skin crisply with an exquisite heat、When you put a knife in, you can enjoy a pleasant sound.、You can feel the sweetness of the sea bream condensed! Served with adorable daikon white flowers that you can enjoy the taste of daikon radish。It will be served with a soup that squeezes spring radish made by Aya-chan's mother and a soup using the soup stock of golden sea bream! The skin is the leading role! ? With a fragrance that makes you think、I'm just impressed by its deliciousness!

Bright green oil、Golden Sea Bream Red、With the white of daikon flowers、In the co-star which becomes a splendid hue、A dish that feels happy with the five senses!

"Macon Village 2019/ Jean Marc Boillot"

Jean-Marc Boyo、1985a domaine of Pomar founded by Jean-Marc Boylot in 1997。1984Until 2008, he worked hard at his parents' home in Volnei under his grandfather and father to make wine.、1989while establishing his own domaine until 2008、a talented man who served as the head of brewing for the prestigious Olivier Lefleve in Purigny。Fruity fruit incense、It tastes like being wrapped in thick、Juicy acid、It is a wine characterized by a beautifully toned finish!

"Rosso Tomato"

"Rosso tomato", which has a tight condensed taste with only about 5 producers nationwide, is also a farmer in Toyokawa! Put a hidden knife carefully.、A red squid that brings out sweetness by broiling、Spring remnants of seri and rape blossoms、Served with scallion flowers、"Mori WienerI taste it with the sauce of bacon and shellfish soup stock!

"Azucca et Azucco Kaze no Oka Winery Garçonne Rossa 2017/Azucca e Azucco"

A small winery in Toyota City, Aichi PrefectureAzucca e Azucco"。This wine is、The etiquette of illustrations that seems to have jumped out of the world of picture books is cute anyway! I'm also worried about the poms written on the back of the bottle (laughs)

"The Vine and My Love Buzz
Kare for Campeki、Can we get by?
If I were asked to campeki...
The field is a mirror.、Garçonne
In the past of Gunyagna GUYOT that was poorly switched
With your hands.、Naze or tears come out without permission。
Campeki is broken..."

Medium body with rumblsco wine。To be a refreshing back mouth、To the oysters of the persimmon family attached to the achi duck!

"Aichi Duck"

Toyohashi, which we also love,Toriichi Meat ShopIt is a departure of [Aichi duck] that is proud of! Contracted independently with two farms、One whole "Aichi duck", which is the only local duck meat in the prefecture branded by in-house production、Slowly roasted over charcoal and served! With garlic sprouts and duck broth sauce、Flower Zucchini、New Potato Make Quinn、Kakina、Pickled small cubs、Green beans、Snap peas、Ginseng、Radish and、With vegetables that you can enjoy early summer and spring!

Elegant and healthy "Aichi duck"。By roasting over charcoal、Firmly condenses umami!

10000 Sissy of the family Sisso, which has long been famous as a medicinal herb, is queered between meats.、It will be served as a refreshing accent with a refreshing feeling!

"Amanatsu"

The first dessert is、Sweet summer juice and yogurt sorbet in a light milk mousse、Amanatsu Peel Confiture、Yuzu cream combined、With double-blooming rose petals! It is a dish that you can feel the condensed umami and refreshing feeling as if you peeled off amanatsu and ate it as it is!

"Lemon Balm"

Make up coldly with the scent of lemon balm frozen with liquid nitrogen!

Fresh herb with refreshing lemon balm & mint、A lemon balm with a mellow and faint sweetness、"Ichigoya TanakaWith Hideki Tanaka's pesticide-free strawberry "Yayoi Hime"。Suitable for the end、Enjoy the clear taste!

"Fresh Herbal Tea"

What is the fresh herbal tea of this day?、Mix pesticide-free lemon verbena and lemon balm with Tanaka's strawberry semi-dried。Fresh herbs freshly picked、Enjoy the refreshing and mellow sweetness of lemon aroma、You can taste the second cup more fragrant than the first cup!

"Intrusal Fire"

Served as a small confectionery, gamagori's "Shinchibi" is finished with a thin tart.。A kind of mandarin orange born by crossing Kiyomi orange and Nakano No. 3 ponkan、Unsigned Fire。Navel orange peel compote here、With the scent of rosemary、Freshly picked in the morning Dinaria and cornflower、It is colored with the flower of verbena。Both the decorations and the double-blooming roses are gorgeous!

"Coffee"

Toyohashi "Apollo Coffee WorksA blissful time while soaking in the afterglow of the course with fragrant coffee。

While I couldn't come for a while、I've been raised a lot、It seems that I was able to enjoy delicate dishes that pursued more Suzuki-kun's uniqueness.。The atmosphere of the two of you is different from before.、It may be a sign of confidence in a good way.。I just cut my hair short the day before.、Aya-chan who says、It's really cute! (laughs)

Only he can express it.、The body-pleasing dishes of "aru" that make use of the ingredients that can only be tasted here。It goes without saying that I was so fascinated that I wanted to visit immediately.。Suzuki-Kun、Aya-chan、I'll visit you again!

Restaurant aru
Address：Aichi Prefecture Toyohashi hirokoji 2-28 Yoshida Bldg. 2F
TEL：0532-54-5518
Hours of operation：Lunch 12:00、Dinner 18:00-19:00（ L.O ）
Closed on Mondays：Sunday、No regular holidays
http://aru-restaurant.jp/