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、A French restaurant that has grown into a popular restaurant representing the Higashi-Mikawa areaAru (Al)I went to、We are celebrating our 11th wedding anniversary "Steel Wedding"!

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 is a landmark under the soft light of a naked light bulb.!

The name of the shop is named after the names of your two children.、"aru(al)"。When we opened, our newborn child was already 6 years old.、The fact that he will soon be able to go up to elementary school makes me realize ♪ how quickly time passes

A comfortable space awaits you at the end of the wooden 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 ToyohashiSakuraHanamiseSakurako Matsumoto has been asked to arrange and maintain it on a regular basis.、It is always very tastefully set up.、You are healed by fresh flowers that make you feel spring, summer, autumn, and winter!

I've been supporting "aru" since the beginning of the opening。A restaurant guidebook from France published in 20 countries around the world as a restaurant guide recommended by gastronomic expertsGault&Millau (Go et Millau) 2022Won 2 toks for the second year in a row。

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.、At Restaurant Eternite in Osaka, he gained experience as a service and SommelierTakumi SuzukiChef is a 32-year-old youth、Sommelier wifeAya SuzukiIt's an independent shop!

Currently lunch、One course "saison" recommended for dinner is ¥ 13,200 (around 12 dishes)、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、Offering dishes unique to Higashi-Mikawa that can only be tasted here。

As noted in today's menu、As an evolution over the last few years、Emphasis is placed on local vegetables more than before.、Be sensitive to the changing seasons、It is a delicate course that incorporates plenty of Chef Suzuki's sensibilities。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.。

"TAITTINGER BRUT RESERVE"

1734Founded in 200, Taittinger is one of the rarest major Champagne houses in Champagne, where the Taittinger family is still the owner and manager。You can enjoy the delicate and elegant taste of Chardonnay grapes!

"From the fields of the Higashi-Mikawa River, blue-necked radish"

First of all, from the fresh blue-necked radish harvested at Aya-chan's parents' house、Gently wrap your stomach in a delicate broth like warm broth,、It relaxes your body and increases your appetite。To make it with only blue-necked radish, water and salt、You can simply enjoy the taste of radish straight、It's fresh、You can enjoy the strong sweetness of blue-necked radish and the true sweetness that you can feel because it is slowly cooked!

The following finger food is also lightly expressed in the production 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."。You can ♪ feel the splendor of the four seasons of Japan in one dish

"Purple cabbage from the fields of the East Three Rivers"

Serve white plums in a snow-white ceramic dish、In contrast, a dish of purple cabbage that gives off a bewitching crimson hue。

Toyokawa's purple cabbage is pickled in a purple cabbage vinaigrette liquid、Salting roselle、Seeds from home-grown dill、Served with red shiso from Higashi-Mikawa, which boasts the largest production area in Japan, as a powder。Reminiscent of the scent of plums from red shiso、The good balance of sour and salty flavors stands out、First bite。

"Steel Wedding Ceremony" celebrating the 11th wedding anniversary。11The "Steel Wedding" of the Year、10It seems to have ♪ the meaning of being tied by a bond of love that is as strong as hard steel than the "tin wedding" or "aluminum wedding" of the year

"From the fields of the East Three RiversRivermondFarmMr. Cherry Tomatoes"

"RivermondFarm"Mr.。This ripe cherry tomato is、You can taste the rich sweet taste of tomatoes without sourness.、A mysterious tomato with a tangy and stimulating aftertaste。You can also enjoy the aroma because it is served with rosemary that we grow at home as a powder!

"From the fields of the Higashi-Mikawa River, Kitagawa's snap peas"

Certified as a "Toyohashi Hyakujin"Beautiful Green Wind Farm Beihe"of龍髭菜儂人/北河芳泰Snap Peas。The last time、I had a wonderful green asparagus that he made! Serve with shoots for decoration、Make it look as if it was taken from the ♪ field

Among the snap peas dressed up with edible flower violas、Gentle homemade ricotta cheese with smooth melting in the mouth is soaked with Chita citrus bergamot juice.、Eating one bite、Crispy! Wow! And the overflowing flavor will be soothing!

"Brewer Kuheiji Usu Nigori Manjo Brewing"

A once-a-year reservation-only product of the sake "Brewer Kuheiji" made at the brewery "Manjo Brewing" in Aichi Prefecture。Usunigori raw sake made from Yamada Nishiki grown in the company's own rice field "Kuroda Sho" in Hyogo Prefecture。 Rich flavor of rice、The subtle sweetness of nigori、Transparent acid、A slight bitterness that adds an accent、The best raw sake brewed in the best balance with all five flavors in harmony。Served according to the next "new seaweed" and "white turnip"。Although it is a wine pairing、Depending on the dish、Japan sake can be plugged in, so it's worth the fun!

"New seaweed from Lake Hamana"

Along with flan that traps the smooth flavor of shijimi in a soup of fresh seaweed and shijimi broth from Lake Hamana! Enjoy the scent of new seaweed, which can be said to be a blessing of the sea, with the nourishing taste of shijimi!

"Yamazaki Winery Pinot Blush"

Made from 6 to 22-year-old Pinot Noir and Pinot Gris by mixing whole bunches of pressing.、A unique bottle of dainty white wine reminiscent of spring in the north。Although it is a "medium-mouthed white wine"、The pale pink cherry blossom color is impressive because it is squeezed in whole bunches。The gently fragrant fruit flavor and beautiful acidity tighten it up!

"Sufida's Chimadirapa Hiragai"

Growing pesticide-free vegetables in XinchengSFIDAChima Di Rapa。”Cima di rapa”is the rape flower of the Italian turnip。Spring is finally approaching、The bittersweetness of sprouting rape flowers、You can enjoy the rich sweetness and crunch with the interesting flat shellfish。The sauce is also made by glazing the chima di rapa.、For a cohesive sense of unity。On the、Served with yuzu confiture and yuzu powder、You can enjoy it while feeling the aroma!

"Bread with sixteen grains"

Bread、Toyokawa's "Boulangerie Yoshioka"Bread。Accompanying the work of my favorite Toyohashi potter "Fumiko Suzuki"! The gentle scent of sixteen grains wafts in the air,、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 treat bread that everyone will refill!

Next in line、Izu-based woodworking artist "iiDA WoodturningShinichi Iida and Yasue Iida pour warm soup into a warm wooden bowl on the spot to complete the dish。

Vessels made from trees cut down in the Izu Highlands、Full of natural beauty created by raw wood、Beautiful lines that cannot be achieved by human hands、It seems to gently snuggle up to your hand。The vessel uses a technique called iron finish.、It can also be used for heat and oil。This dish is served with chopsticks。

"White turnips" × "vessels"：iiDA Woodturning"

2White turnips that have been roasted slowly over a period of time、Finally served grilled over charcoal、The finished chopsticks fit smoothly.。The soup is "Toriichi Meat ShopCombine the broth from the Aichi duck and white turnips、By sleeping on the accent for about 2 years、Serve with homemade yuzu pepper that brings out the mellow depth!

"Domaine Alain Janiard Burgundy Haute Côtes de Nuits Chardonnay
（Dom.Alain Jeanniard Bourgogne Hautes Côtes de Nuits Chardonnay）」

17km up the slope from Nuits Saint-Georges、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.。Match your next fish dish!

Reflection through the cellar、Chef Suzuki struggling alone in the kitchen。The atmosphere of the store created by the breath of Aun because it is a couple is soft、warm。The vestiges of that face are reflected in the dishes as they are.、I truly feel ♪ that the attitude of gently snuggling up to the ingredients is always wonderful

"Lotus Grass Ara"

Written "Ara" in the fish。Saltwater fish of the family Perciformes。The grouper family also has kueh, which is considered to be a delicious and high-class fish.、The local name of this kue in the Kyushu region is "Ara"。"Ara" and "Kue" are easily confused because they are similar in appearance.、Actually, it is a different fish。

Curvy、Ala with a solid body、Grilled over charcoal、I feel the fat but not dull.、Delicious mellow sweetness。Refreshing foam scented with lemon leaves from your parents' house, lotus grass and red cabbage moss rape flowers finished fragrant over charcoal、Enjoy it with the texture!

"Senno Koshu Nonbaric 2018 Asahi Western Sake"

Beautiful herb stitching on etiquette linen、The work of Misuzu Yamagishi, who is active as a handicraft artist。With the motif of Mr. Yamagishi's embroidery、It expresses the field of Mr. Ogawa, the creator of various types of grass, and the transparent taste。Of the Koshu fields of Chino Yamaji grown by Takao Ogawa and Takashi、The highest elevation part is harvested at full ripeness and fermented in stainless steel barrels。Carefully remove diseased and immature fruits,、Gentle and slow squeezing with a whole bunch press。In addition, it is stored with lees in a stainless steel barrel.、Unfiltered Koshu wine。With a slightly greenish transparent finish、There is also a freshness and bittersweetness that is typical of Koshu、You can enjoy the cool acid!

A dish that is completed by sprinkling snap pea powder frozen in liquid nitrogen instead of sauce。The last time I received、This is the appearance of organic ball lettuce, which was shocked by its deliciousness and freshness!

Chill and chill、The ultimate gem created through trial and error in order to have the freshness and taste that can only be found in this lettuce。

"Ichiro's Organic Ball Lettuce"

Toyokawa's "Ichiro Farm"The、He is the older brother of Yoshiyasu Kitagawa of "Beautiful Green Wind Farm Kitagawa", which makes the snap peas and green asparagus mentioned earlier.、Looking up to Ichiro Kitagawa、It is named "Ichiro Farm" from its name。The organic "tama lettuce" made here、There is no lye or gouging at all, and you can feel the fresh and sweet taste!

Lettuce is the star of the show! Organic ball lettuce from "Ichiro Farm", a rare creator that can be grown with the power of soil and microbial bacteria without fertilizer。Ganxia、Tomato cream、Cheese、Oil of large leaves、Fermented shikwasa and、A dish where you can enjoy the wonders of combination! Compared to the previous refreshing 120% ball lettuce、With this version upgrade, it has become a plump 120% ball lettuce with an emphasis on depth!

Catherine & Claude Marechal Auxsey Durres
（Catherine et Claude Maréchal Auxey Duresses）」

We headed about 10 kilometers south of Beaune、Tucked away in the village of Briny-les-Beaune、You can feel the terroir、A domaine that produces long-ripening wines with pure fruit flavors。Indulge in the elegant, well-balanced and intricate Pinot Noir created by the Marechals。This is still young in 2018、You can also enjoy the pure and gorgeous scent!

"Seasonal vegetables and Honshu deer" × "Bowl：Mt. Ei âge"

The roasted Honshu venison is a colorful arrangement like a palette of vegetables that are served instead of sauce。Aletta (kale× broccoli) from the top、Ueta Tomato、Tartivo、Carbolo Nero (black cabbage)、PAL、Homemade Rakkyo、Petit Radish、Brussels sprouts、Daikon radish、Sautéed、Carrot、Andes Red、Cauliflower、Garland chrysanthemum、With Beef、15It is sprinkled with a variety of vegetables!

It goes perfectly with Maréchal's Pinot, which is gorgeous as if it envelops the rosé-colored venison dripping with blood!

Honshu deer can enjoy two types of parts: loin and fillet。The local vegetables are dressed as the main course rather than an accompaniment.、To burn each、It seems that there is a difficulty that you can't take your eyes off even for a moment.、It is said that the customer uke after this inclusion is very good。Certainly、Rather than entwining the sauce、With meat → vegetables→ meat → vegetables、Alternately chew each vegetable、With a strange combination that seems to reset the inside of the mouth、It's as if you're tasting the first bite of meat each time!

"RivermondFarmMr. Crimson Misuzu"

Toyokawa's "RivermondFarmThe rare strawberry "Crimson Misuzu" is、Originally, it is a variety cultivated in Chiba Prefecture.、Because of the breed that I fell in love with、Even in Toyokawa, which was considered difficult to cultivate, cultivation has been underway since the year before last.、Producers and fertilizer shops、Repeat trial and error while consulting with a strawberry vendor、Cultivation has been successful。The color, aroma, taste, and sweetness of the strawberries、All of them are rich! Not only the peel but also the pulp is dyed beautifully dark crimson.、The blackish hue that other strawberries do not have is impressive.、The appearance and taste are shockingly delicious and will be experienced for the first time!

Strawberry dessert using "crimson bisuzu"、Raspberry tuile with a sour taste、Milk mousse or sorbet、Sneak a "crimson bell" underneath、While crushing the tuile、Enjoy its sweet and sour sourness and sweetness along with the texture!

Coffee after meals、espresso、Along with domestic black tea, I chose a flavored tea that uses dried strawberries from "Crimson Misuzu"!

"Goto Seicha's pesticide-free black tea Crimson Misuzu's dry strawberry flavor tea"

A mellow black tea with little astringency that gently permeates the scent of strawberries and a hint of sweetness。

"Crimson Misuzu Pesticide-free Yayoihime"

The strawberry-filled plate is、"Crimson Misuzu" finished with lang dosha with a crispy texture and "Ichigoya TanakaHideki Tanaka of "Yayoihime" will enjoy the different flavors of "Yayoihime" grown without pesticides!

"Bergamot"

Bergamot familiar from Earl Grey black tea。Made using only fresh bergamot peel from Chita、It is finished in a sorbet that tightly encapsulates the refreshing scent of bergamot alone!

It's our wedding anniversary.、The white berries of the seasonal bedbugs celebrated with a message card attached to the adorable candle wreath! (Thanks)

Every year、On our wedding anniversary, we try to visit our favorite restaurants.、Because it is a moderate distance from Hamamatsu ⇄ Toyohashi、You can go out so as not to burden your dog Chocolat as much as possible。Normally, I'd like to bring chocolate with me to the celebration、Thanks for being clever and waiting.、Although it is only a few hours、I was ♪ able to spend a blissful time

After the other guests have left、I was able to slowly talk with Mr. and Mrs. Suzuki about the future of ARU。Only he can express it.、The body-pleasing dishes of "aru" that make use of the ingredients that can only be tasted here。More、I am sure that you will work hard to create a restaurant that is unique to the two of you.、Look forward!

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/