Nagoya French "Reminisense" relocation renewal aiming for Grand Maison - Course meal edition -

Japan two giants of the French restaurant world, "Quintessence"、West "HAJIME"And、Studying at a famous French restaurant、It's also my birthday in Nagoya.2015On July 23.Independent to "Reminiscence"ofMasaki KuzuharaChef celebrates his 8th anniversary、9Now that we are celebrating our anniversary、Taking on the challenge of a new stage、Relocated to the roadway、We have reopened with the aim of becoming a grand maison。

The previous article was、Convey the contents of the store〜New store〜Next、This article is、It will be a course meal edition that introduces the teamwork that unfolds hot in the kitchen and the full-course dinner menu.。

Nagoya French "Reminisense" relocation renewal aiming for grand maison - new store edition -

Main dining with festive flowers phalaenopsis。Based on white reminiscent of the world of white silver、Soft light welcomes guests comfortably.。Scandinavian furniture manufacturer in Hida Takayama"KitaniOn the custom-made dining table, "Jacob Kjær"JK's representative work-03Prepared with Yamazakura、KuzuharaMeet and greet the chef for a full-course meal。

Full course meals for both lunch and dinner、Like the old store、¥19,800 (¥21,780 including tax) plus 10% service charge、About 14 dishes with dishes and desserts、After-meal drinks are prepared。It is better to plan to take about 3 hours.。

Chapter 1〜Aftertaste〜Start with、In the second chapter newly added at the new store〜Creation〜Theme、In Chapter 3〜Memory〜、Chapter IV〜Relief〜、And the final chapter of〜Remembrance〜And provide、It is finished in five parts according to each theme.。

If you are specially allowed to tour the kitchen,、I'm working on the first dish of "aftertaste"、Head-to-head with carefully selected ingredients、Witness the moment you face it。Currently, there are 6 kitchen staff.、From the heat of charcoal and the shouts that come and go、You can see that you can't waste every minute。

Wine pairings with full-course meals、Standard（7glass）¥13,750、Half (7glass) ¥10,450、Available from 3 courses of Short (3glass) ¥ 7,920、The sommelierMisho TakakuwaYou can enjoy an exquisite marriage that accompanies the dishes by。Mr. Gao Ho、Received the Excellence Award of the 4th "J.S.A. Sommelier Scholarship"、A thoroughbred who owns the long-established French restaurant "Les Mirepoix" in Nagoya at his parents' house。After starting your career at your parents' house、"Mandarin Oriental, TokyoAs The Cellar Sommelier Supervisor。Soft and smart hospitality、The smile she sometimes shows is very cute, and her playful personality is also likeable.。Chef Kuzuhara, who puts his trust in him,、"Building on the wines inherited from our predecessors,、While adding a high hoe color, it is declared, Japan We aim for a day when the best product lineup and the price is said to be reasonable."。

Champagne "Henriot Blanc de Blancs NV
（Henriot Blanc de Blancs NV）」

Henrio with a 200-year history that combines delicacy and elegance。White flowers and lemons with fine bubbling、Complex aromas such as pastries and fresh butter。Full of elegance with a smooth mouthfeel、A cup of Chardonnay elegance。

On this day、Arrived in Nagoya at night on a hurried move from Kyoto、Rush to celebrate the opening of Reminisense for a full-course dinner。Survive the sweltering heat、It is a thought that the heart will be melted by this cup that moistens the dry throat.。

Chapter 1 - Aftertaste - "Undan"、"Caviar"

The first dish "sea urchin" is、If you know the old store, it will be the same tailoring that you know.。It is the ingredient that Chef Kuzuhara feels the most comfortable among the ingredients.、This will continue to be provided at the new store.。Arita ware in Saga"Kamachi TohoThe first dish served on a domed white pottery。Kudzu powder and sea lettuce chip croutons、Pickled shallots with Saga seaweed to finish。With finger food in one bite、For accents of various textures and flavors、The scent of the seaweed that brings out the aftertaste of the sea urchin is pleasant.、Exactly what〜Aftertaste〜A bite worthy of the theme of。Also、Untan、It is intended to be the third tag of Tachibana Fisheries.、Don't you think it's auspicious to say "three stars"?。This time, two types of raw untan from Shiozaki Port in Aichi Prefecture and raw untan from Hokkaido were in stock.、It is specially offered in two blends.。Untan with different characteristics× the depth of taste woven by sea urchin is the aftertaste itself.。

The second dish "caviar" is、Bread made with natural yeast hollowed out in small circles、Kensaki squid and caviar on top、Flower spike and lime powder、A dish with shredded onion frites to accent the texture。In the sticky and sweet Kensaki squid、The rich flavor unique to popping caviar spreads.。

Dishes finished with Aun's breath。As can be seen from the introductory concept that Chef Kuzuhara put his thoughts into、By making people feel the richness of food and the joy of food、Wishing for a richer life、It's like pouring more soul into each dish。

Chapter 1 - Aftertaste - "Foie Gras"、"Ground fish"

The next dish will have an interesting initiative.、"After enjoying the foie gras terrine in the left hand,、45Set up an hourglass to match the seconds、By eating ground fish (sashimi) after the sand has fallen,、You can enjoy the afterglow even more."。The accompanying hourglass is、"Tokyo Glass KogeiWith a 90-second hourglass、A small S-size one used when brewing sencha。90Set to 45 seconds, which is half of a second, and serve lying down。Although it is a taste that was adopted because it pursues the aftertaste,、Because the lingering taste in various seconds is tested、70It seems that providing seconds is also in sight.、A new hourglass of seconds is being created!

After immersion in water and careful drainage of blood、Heat at a low temperature while measuring the core temperature in a steam oven.、For moist foie gras with high-quality fat、Potato chips underneath with foie gras、Black pepper、Hazelnut、Mango、Cocoa nibs、Dill、To Estragon、Finally, sprinkle onion chips and powder on top to complete the process.。The combination of materials that seem to be two things with strong individuality creates a complex taste.、The sense of unity that can be felt is one word.。

The local fish of the day is "red sea bream"。Carefully lay down fresh fish caught at the local port of Shizaki in Aichi Prefecture、Although it is a French restaurant、Attempt to serve sashimi。Horse-radish、Sesame sauce、Seasoned with a very small amount of olive oil.。The sand in the hourglass falls、45Seconds elapsed、Sea bream that is brought to the mouth while leaving the aftertaste of foie gras terrine that has been eaten。Much more than saying it at the same time、I was able to enjoy the sweetness and aroma of red sea bream.。

"Domaine de Boaunerd Châteauneuf du Pape Blanc 2021
（Chateauneuf du Pape Blanc Domaine de Beaurenard）」

Vivid and sparkling gold hues intertwine with light green in summer beauty、For a rich aroma reminiscent of apricot、Pear or peach flavor、Jasmine flowers are felt、Certified organic wine with a fresh and mineral feel, but a smooth and thick mouthfeel。Match the freshness of lemon in the next dish、Exquisite pairing。

Chapter 2 - Creation - "Lemon"

Next〜Creation〜The、In a new attempt、Finished with ingredients that the chef has never combined before.。Summery、Lemon yellow looks great in a clear blue bowl、Cool production of "鱧"。Frit the osteotomy、Use lemon to go with it.、It is served with two types of cream, one with acidity and one cooked in butter or egg yolk to make it mellow.。Enjoy puree and herbs with various accents using a vegetable called rutabaga, a type of Western turnip native to Sweden in Scandinavia.。A dish that combines the aroma of frit with the freshness of lemon。The amount of heat you feel from frit is the best、Steam rises from the fish inside!

Reminiscenc × Train Bleu

Gifu and Hida Takayama's "TRAIN BLEU (Tran Blue)Tadashi Naruse、I'm baking bread that accompanies Reminisense's cuisine。Three types are offered between course dishes、8- 9% finished bread baked in the oven and served。by combining hail made from rice with wheat bread from the same grain、Each of them claims a texture and aroma、A dish to enjoy the taste。Than ever before、It has been improved to have a soft texture.、I feel that the stickiness has been emphasized more.。

"Les Bois Blanc Saumur Champignies 2015
（Les Bois Blanc Saumur Champigny　2015）」

It will be a challenging pairing、Cabernet Franc of the Loire and。2015To feel the earthy nuances in the age and a little maturity、Combined with the unique bitterness of ayu。Beautiful ruby color。Spicy aroma with black cherry aroma、Enjoy the harmony of the taste of barrel aging and the concentration of fruit flavors.、A wine with delicate tannins that make you feel comfortable。

Chapter 2 - Creation - "Wara Ayu Truffle"

"Natural ayu" from the Wara River in Gifu Prefecture。Charcoal grilled black、Black in liver sauce、Match the black of the truffle、Toyama Yao Woodworking Artist Unit "Shimoo DesignCool outfit in the silver kasugai oval。Put down the ayu into three pieces、Rolled in part filo dough using seaweed tsukudani、Sneak up on edamame and mozzarella cheese、Fragrant sautéed wara ayu。The liver that comes out when it is lowered is also used as a sauce.、Add depth to taste。Cooking rice harvested in the county、Puree or potato puree with lotus vinegar、Shallot Revision、Sweet sauce made from Madera liquor boiled down、Serve with sliced truffles or truffles with vinaigrette。In the foreground, from Chef Kuzuhara's belief that "ayu is best grilled with salt"、Because live ayu of the specified size caught in Lake Biwa is pierced on a skewer just before and grilled with salt and served、2You can enjoy the seed ayu。The difficulty of wine to match with ayu is immeasurable.、Without exaggerating too much、It's the perfect wine to accompany you.。

"François Carillon Saint-Aubin
1er Mulget de d'Ang de Sien Blanc 2018
（FRANCOIS CARILLON SAINT AUBIN LES PITANGERETS 2018）」

Speaking of Louis Carillon、Along with Lefrève and Sozé, he is one of the best makers of Puligny Montrachet.、The history as a viticulturist is 1632 and the family has a long history.。With the retirement of the previous Louis、2010In the year the domaine was divided between two brothers.、Brother François、Inherited about 5.4 hectares of fields, including Premiere Cru, a famous brewery such as Les Perrières and Champ Gan.、Independent from the domaine inherited by his brother Jacques、New domaine "François Carillon" established。2014In the year at "La Revue du Vin de France"、Named one of Burgundy's 50 Greatest Domaines、Attracting attention。2013The field of Mulget de d'Andan-de-Sien, purchased by François in the year、On a plot up the hill of Le Montrachet、Adjacent to the first-class field Shan Gang in Puligny-Montrachet。You can feel the concentration of rich fruits、Chardonnay with a deep taste with minerals。

Chapter 2 - Creation - "Sasue Midorina"

A long-established fresh fish shop founded 60 years ago in Yaizu"Sasue Maeda Fish Shop"。5Of the second generationNaoki MaedaMr. a、Besides fish connoisseurs、Armed with our own dehydration and cooling technology、As a "fish tailor"、Now not only in Japan、2023Broadcast on June 7,Professional work styleIt has just been picked up.、He is a fishmonger owner who is attracting attention from Grand Maisons in Japan and abroad as the world's Sasue.。We use fresh fish procured from Sasue to make the ultimate fish dish.。

The fresh fish of the day is "Kinme sea bream"、It is finished with crunchy scales with scales still attached.。The standing of the scales that conveys the aroma of the skin surface、The beautiful bright green that befits the title of green cabbage shines well on the white vessel imitating Nishijin weaving.。Under the、Finely cut okra or fresh ginger or tomorrow leaf puree、Infused with shibrette and fresh ginger oil、Grilled golden sea bream on top、Sautéed Asaba from the top 、Frit、Enjoy the texture with dried chips and various tailoring.。The sauce made by connecting chicken and shellfish broth with butter and fresh cream is prepared separately.、Pour and serve on the table。Zakut、The pleasant chewing sound created by the crispy and different texture resonates in the mind.、A dish that combines mellowness with thick ingredients。

Reminiscenc × Train Bleu

To match the eel dish or the fish plate、a small round bread fried in olive oil。Knead the fennel into the dough、emits a characteristic aroma。

The course enters the third chapter、Next is "Ten-iwato" that has been offered since the old store days。On the occasion that chef Kuzuhara respected the general of a Japanese restaurant, "Kyoto is good water anyway"、Interested in spring water in the Tokai region、I checked it out.、Learn about the existence of sacred water in Ise。Obtained permission for the sacred water "Erihara's water hole (Ten no Iwato)" of the national park of Ise-Shima, which has been selected as one of the 100 famous waters selected by the Ministry of the Environment、Once a month、You have been sent to fetch twice。A mysterious cave that appears in the myth of Iwato hiding in the famous passage of Japan mythology, "Amaterasu"。In Kanazawa 'secca"In the、Imagining the spring water of the sacred water、A vessel made as a cup of gods was custom-made with a base imitating a cave rock.、It's a new look!

As an aside、Engaged as a General Manager (Director) of Reminisense.Naoya TakahashiMr. a、14 years as a serviceman、French、Italian、Spain、A gentleman with high customer satisfaction with a heartful hospitality spirit cultivated while building a career in Japanese cuisine and various business formats。Dressed in a "TOM FORD" suit as if to match his inner self.、Wearing Christian Louboutin shoes、It also contributes to the upgrade of Reminisense.。

Chapter 3 - Memory - "Ten-Iwato"

Made only with Nagoya Cochin, kelp and salt using "Ten-iwato no Divine Water"、A soup with a reduced salt concentration of 0.9% that pleases the body。Healed by a soup with a clear impression like God's water、in the throat、On the stomach、On the skin、Like the water of life that extends deeply。

"Château de Salin Rosé Sucre 2018 / Château des Salins
（Chateau des Sarrins Rose Secret Cotes de Provence 2018
/ Chateau des Sarrins） 」

Pale shades with brilliance with crystal-like transparency。The aroma aged in wooden barrels is expressive and thick.、It is finished dry enough to lose to the umami of eel.、Reminds me of toasted almonds or candied oranges。With a mellow balanced taste、Light and smooth tannins。Match the provencal rosé with a pleasant, plump and lingering aftertaste that does not make you feel astringent at all with the eel of the Spécialité。

Chapter 3 - Memory - "Eel"

Eel farming has a history of more than 100 years.Isshiki MikawaGrill the "eel" over charcoal、Served with sesame-flavored tuna negitoro and fried eel liver on top、Served with sour seaweed tsukudani and red wine sauce。Fragrant finish with charcoal fire、The meat is fluffy and soft、The light fat speaks of high quality、Specialité because of Nagoya's Reminisense that feels good in the mouth。

The vessel is also from Kanazawa.secca"In the、To provide eel raised in the clear waters of the Yahagi River、Custom-made with the image of an eel sleeping in a clear stream。An outfit that makes the grilled eel shine beautifully in a vessel that feels static and moving.。

Arbois Pinot Noir 1985 / Domaine Lorré
（ARBOIS PINOT NOIR 1985/DOMAINE ROLET）」

As some of you may have noticed,、[1985] Vintage Wines。Chef Kuzuhara's Pinot Noir magnum from the year of his birth will be accompanied luxuriously.、Celebrate the opening and birthday!

The Jura region, close to the Swiss border, is、A unique production area where unique wines such as yellow wine and straw wine are produced。Domaine Lorre、It's one of the region's best wines.、Producers based in Arbois。The ancient Pinot Noir is、One of the attractions is the gorgeous and sweet aroma like pretty tea.。Mature and pale in color、Unique flavor reminiscent of earthy spices with wild berry flavor、A world of rich flavor and aftertaste that feels the delicacy and power of the earth。

The table knife finished for the main meat dish is inspired by a Japan sword.、Gifu Prefecture "Cutlery Shop Sanshu Seki Cutlery MuseumIn the introduction from "、A blacksmith who manufactures Japan swords is in charge of the blade.、The beautifully curved handle is called "Shimoo DesignThe matching technique of craftsmen carried out by。Beautiful blade sentences can be seen、Surprisingly sharp、With a wooden handle that has a slight warp on the edge and fits in the hand、With a sword lightly attached without applying force、You can meet the beauty of the thick cross-section.。The cutlery rest is also made to imitate the gorgeousness of Nishijin weaving.、Dignified appearance。

Chapter 3 - Memory - "Meat"

Meat will be replaced depending on the purchase.、On this day, we prepared the soft lean part of the inner thigh of "Matsuzaka beef" Shinshin.、Slowly cook in a hot storage room for about 3 hours.、Increasing the potential of meat。Increasing the potential of meat、Quality fat、Darker in color、Lean meat with concentrated umami。An elegant aroma with a sweet and deep feeling worthy of being called Wagyu beef incense passes through the nasal passages.、Fragrant。The sauce is boiled down from meat broth、Refreshing fromage blanc with raisins and spices、Green is served with a combination of yuzu and vinegar fruits.、You can enjoy it while changing the accent of the taste.。

Chapter 3 - Memory - "Agriculture and Welfare"

Although it is a garnish, "Nongfuku" is served as a dish、Employment support for people with disabilities in Nagoya"Love FumVegetables。Combining "agriculture", "welfare" and "eating and drinking"、Chefs cook delicious crops carefully grown by people with disabilities、And by making it delicious for people who visit the store、A portion of the sales is returned to the labor wages of people with disabilities."Aifumu ProjectReminisense agrees with the efforts of。Seasonal vegetables that have been lovingly and carefully grown、Boiled、Flitto、grilled and semi-dry, etc.、Pre-treated with various cooking methods、Maximizes the aroma and texture of vegetables.。The source is、Fresh cream in clam broth、Butter、Finish with a soup with Comte cheese、Finish with sherry vinegar or burnt butter sauce、The second generation of a herb farm in Hiroshima Prefecture,Yuzuru KajiyaMr. maker "Kajitani FarmColoring herbs、Served in colorful colors that can be enjoyed by the eye。The vessel is made by Toyama Iwase's ceramic artist "Gaku ShakunagaServed in a flat bowl of áge、For a finish that makes you feel the power of the earth more。

Do not dare to provide at the same time、Vegetables served after two bites of meat。While making the most of the umami of vegetables with exquisite cooking、For a finish that allows you to enjoy the texture properly、So much so that you forget the existence of garnish!

Reminiscenc × Train Bleu "Van (Wine)"

The new bread "Van (wine)" is as the name suggests.、Transfer the aroma of citrus and spices to red wine、The dough using it is baked like small twins.。One bite of fish and、You can enjoy the rich wine aroma faintly.。

The treasure of Hamamatsu that we supported and introduced to Chef Kuzuhara"Angel Sound Muskmelon"The、It is still alive and well and provides it.、It is also popular with guests.。Emitting a mellow aroma like never before、In the case of angelic pulp with such a silky texture、Originally, it is said to taste better when eaten raw、Also、Originally, it was extremely difficult to finish the food called melon into a dress.、I was often given up by chefs in various fields.、Don't give up and make prototypes over and over again、Completed gem。Here is、2021Occasionally to Reminisense course menu from April、Appearing。I am really grateful to Chef Kuzuhara for understanding the thoughts of the producers.。

Chapter 4 - Relief - "Angel Sound Melon"

On top of a round hollowed-out melon ball、Enjoy melting in your mouth with frozen melon shaved like powder snow、Scented with edible flowers & mints、A refreshing taste with a cool tonic gire、The world of richness and sweetness with the texture of brown sugar cookies、In a touch with lime cream with a moderately sour taste、A stylish combination that makes the sweetness of angel cantaloupe more enjoyable。The smooth chocolate cream melon with the elegant matcha aroma that tickles the nose slightly aligns lightly and makes you feel happy in your mouth.。There is an interesting device where different flavors overlap and infinite deliciousness spreads every time you eat a bite、This dish that allows you to enjoy various faces while making use of the original taste of angel sound cantaloupe is the perfect dish.。

"JORFE ORDÓNEZ MALAGA NO.2
Victoria Selección Espécial Moscatel Dolce
(Malaga Victoria Moscatel Dulce Jorge Ordonez D.O Malaga)」

Spain faces the Mediterranean Sea in Andalusia, and the history of Malaga wine is、Dating back to 600 BC and Greek times、1500Although it has a history of being loved by Princess Isabella and King Ferdinand in the years、After that、Until the Ordonez family and Kracher of Austria made revolutionary wines、It never made a name for itself。2004After producing the first vintage in the year、2012At the Nobel Prize banquet in Stockholm、2010Victoria is served as dessert wine、The time of resurrection is coming。A rich wine with a concentrated feeling made from grapes over 50 years old。If you cool it well, you can enjoy it as a dessert wine for the night in summer.。

Active as a chef and pastry chef in charge of dessertsYuta EtoMr。3Between the year and 3 months、of Tokyo's long-established grand maison "Chez Inno"Junji KogaAfter training under、2021I've been on the Reminisense team since year.、Attention to detail、Move flexibly as a support role、He's a dependable young man.。

Chapter 4 - Relief - "White Peaches"

Yamanashi Prefecture's brand peach "Ichinomiya Premium" is、with a sugar content of 13 degrees or more,、The shape of the peach is in order.、Only those colored in beautiful red are considered premium.。Hemispherical cup of meringue with hazelnut cookies or peach ice cream、Stuffed with mascarpone cheese and peaches mousse、Serve with sliced peaches from the top。Rooibos tea jelly or almond jelly、Garnish with white chocolate powder、A dish where you can enjoy plenty of seasonal peaches。

The End Chapter - Recollection -

Joy rises with the appearance of the newly started wagon de serre。Here is、Chef Kuzuhara recreates the sweets he liked as a child、Served as a tea confectionery。This time, "Yukimi Daifuku、pinot、Mushroom pile、Pie fruit、Young Donuts、Country Maam、Ramune、Gateau Chocolat、Cheesecake、Pucchin Pudding、cotton candy" and、A lineup of nostalgic sweets、11Types available。With an after-meal drink、You can choose 4 types of these ones.、It's hard to choose any of them.。

"Yukimi Daifuku、Pinot"

Imitating the "snow hanging" performed as winter preparations in Kanazawa, a snowy country、"seccaAmong the beautiful winter scenery created by、Yukimi Daifuku and iced pinot are lined up.。

"Cheesecake"

"Cotton candy"

"Country Maam、Young Donuts"

"Pie fruit、Gateau Chocolat"

"Ramune"

"Pucchin Pudding"

"Mushroom Mountain"

In charge of dessertsYuta EtoTea sweets served by Kun himself。Embarrassed with cotton candy in one hand、It's ♪ a good smile like a child frolicking at a festival

1Because you can choose 4 types of people、We chose 4 types each as a couple.、Order with a total of 8 types。

When tea sweets spread out in front of you、I remember stopping at a candy shop on my way home from school.、I remember eating sweets with my grandparents at home.、Pleasantly reminded。The remembrance of each person is born here.。

From the back、Pinot made a little bigger、Melt-in-your-mouth ramune、Petite Size Country Maam、4Young donuts with nostalgic pieces、Each has reproducibility、It is very unique。

From the front、Pie fruit that tastes better than the original、Chef Kuzuhara's favorite rich and creamy baked cheesecake。

"Pucchin Pudding" made with the same flower shape as the original family is、I feel that the sweetness is modest.、It is very similar to the way it swayed.。

"Coffee"

What about coffee after dinner?、Coffee bean shop there in Nakagawa-Ku, Nagoya-Shi "JIMLAN COFFEE"ofSatoshi Nishikawa.、Using carefully roasted beans grown in the Yirgacheffe district of Ethiopia,、Just like the techniques offered at Jimran Coffee、Carefully brewed with a handmade flannel filter。Gorgeous aroma reminiscent of rose, soft mouthfeel and fruity sweetness、Pleasant acid feels balanced。Suitable for "afterglow and memory", the concept of reminisense、Guests can enjoy tasting the beans of the coffee aromas ease and afterglow、A cup of taste that blends in well with the body。

Reminisense main dining after seeing off all guests。Although the third chapter has only just begun.、Only the restaurant that has been watching since the opening、I can't help but feel joy at the evolution I feel from this relocation.。

Under Chef Kuzuhara、An old stock manager who has been supporting Reminisense as a control tower since the most difficult time immediately after openingKoushi SakakibaraLed by Kun、Excellent members、Run up to the restaurant that lives up to the name of the Grand Maison with the strongest team、A night to witness the confident and hopeful courage of these 10 people。We would like to support Reminisense, which continues to grow as a restaurant that you want to visit in the future.。

The beginning of the third chapter of Reminisense。
Transfer open、And happy birthday!

Reminiscence
Address：Nagoya-shi Higashi-ku Tsutsui 3-18-3 South Exit
Reservation TEL：052-228-8337
InquiriesTEL：052-228-8275
Hours of operation：Lunch 12:00（ L.O ）、Dinner 18:00-18:30（ L.O ）
Closed on Mondays：Please check the calendar on the official website
Parking lot：Please use the nearby coin-operated parking lot.

Wine bar K
Address：Nagoya-shi Higashi-ku Tsutsui 3-18-3 North Exit
TEL：070-1629-3800
Hours of operation：19:00〜0:00
Closed on Mondays：Official InstagramCheck out the highlights of the regular holiday story of

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