2020Since opening on December 11, the Michelin Guide Tokyo 2022、2023"And、2Awarded one star for the first year in a row.Restaurant L'ARGENTToranomon'sKasumi DiningMoved to、We're getting ready for the grand opening!
"High-end restaurant × sustainableL'Argent is attracting attention as a restaurant where you can enjoy modern French cuisine to your heart's content in a high-quality space that makes use of the essence of Paris and Scandinavia and the seasonal feeling of Japan。A city of tradition and culture"Ginza"From the、Evolution, Transformation and the CityToranomon" and moved to、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。
L'Argent's "Junichi KatoThe chef's food is、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、It's very sophisticated from the presentation to the taste! In addition, all selected ingredients are domestically produced、The chef himself visits the site directly、We are particular about purchasing from those who can see your face! Chef Kato is from Kakegawa, not far from Hamamatsu in Shizuoka, where we live! present、In Shizuoka Prefecture, we take advantage of the place called "the kingdom of ingredients"、To create a "food city" in Fujinokuni, which is full of charm、We commend and certify human resources and prefectural agricultural, forestry and fishery products that will play a role in promoting it.、Chef Kato is actively incorporating ingredients from Shizuoka.Fujinokuni Food City BuildersIt has been awarded and is attracting attention!
This time, it was reserved only for us because it was during the soft opening.、Cooking in front of the counter while having Champagne、I enjoyed the food that was served!
"Pierre Paillard"
A gem from a popular producer who represents the famous brewing area Bougie, which combines strength and elegance! A blend of grapes from 22 plots owned by Bougie。Ripe apples、For apricots and other fruits、There are nuances of lemon zest and spices,、Dense fruits unfold with delicate and lively bubbles。Fresh acids and minerals maintain an excellent balance.、The afterglow feels wonderfully long。The skeleton and the fruit were energetically expressed、Once you drink it, you won't forget it、It's a great tasting Champagne!
[Carefully selected list of ingredients]
Mr./Ms. Miyagi Hatakeyama's mussels、Scallop
Ehime Stripe
Hokkaido Root Celery
Nagasaki Que
Aichi Kogen Cochin
Kumamoto Herb & Rose of Rose
Amuse will serve finger food using mussels and scallops from Sanriku and Miyagi on the counter! This is not only about reconstruction support.、Sustainability is the key word、They dare to select farmed ones! Mr./Ms. Hatakeyama, the producer, said, "Forests nurture the ocean"Based on the concept、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、Scallops and oysters of excellent quality in terms of size and flavor、Mussels are farmed。
The food is assembled while explaining in front of you, so it feels very live!
After burning such mussels and scallops with white wine、Pickled like escabeche and laid out on crispy crustad、Softly wrapped in grilled aubergines espuma、The top is served with caviar and panicle shiso。Smooth espuma of fragrant baked aubergines spreads in the mouth、Can feel acid in the accent、It is also a suitable dish for autumn to increase appetite!
Ehime's striped mackerel is Chef Kato's mentorKen YoshinoA tribute to the chef and an appetizer that I thought about every year!
A combination of pear jelly with a gentle scent on plump stripes and mackerel is covered with yuzu foam.、Finish with a sauce for a dressing made with pear vinegar and dill herb oil!
This dish was made at a restaurant in Odawara 30 years ago.Stella MarisOne of the popular menus of "Red snapper and pearIn homage to、Through the filter of Chef Kato, who experienced it in France and Scandinavia、It is a new dish with striped mackerel and Japanese pear。
Mr./Ms. Yoshino is currently 71 years old.、While flying around the country with a momentum that does not make you feel your age、Facing cooking at the forefront、The event is streamed in real time on Facebook。To check out Chef Kato's cuisine、It seems that you have been to L'Argent several times.、Mr./Ms. Yoshino said, "You've grown! It was delicious.When I was told、There is also an episode where Chef Kato cried when he was finally recognized。When I told Mr./Ms. Yoshino that I visited the new store, "Truly! You're doing your bestChef Kato was given a shout-out!
Bread is run by a Danish shopkeeper in Hiroo, Shibuya-ku.BRØD Freshly baked campagne is prepared。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。As soon as the new store settles down、They will also make a homemade sourdough blet, which is kneaded with Ebisu beer and whey on the rye base offered at the old store, steamed, and baked in the oven, so stay tuned!
In the middle of the course, Chef Kato opened a glass container containing straw smoke in front of you.。
What came out there was a big Hokkaido root celery! One dish using this is、When Chef Kato was doing a homestay in Denmark、Put several whole root vegetables in a pot with straw and have them cook a home-cooked meal slowly in the fireplace.、I can't forget the strong impression I had when I ate it.、It is made in homage to that dish。
The strength of the whole cooked vegetables and the gentle aroma of toasted straw combine perfectly to create a wonderful synergistic effect。Roasted root celery served in a Danish household is skewered like a bamboo ring。
To go with this is a sauce based on kelp, bonito, and tuna broth with sour cream accents。
By dipping the skewered root celery in a Japanese-style sauce、An original dish that fuses Danish and Japan home cooking。
Chef Kato in Tokyo、Paris、Even more in Copenhagen、I have pursued cuisine under a great chef who has been called the "darling of the times"。He says that he has gained something by pursuing "the true nature of delicious food" with them。It's、What do you think as a cook?、We continue to ask ourselves what we should be disseminating.、Repeating expressions on a plate is the key to doing、I think it's the essence of chefs living in this era。 Paris has a Parisian、Although Copenhagen has Copenhagen cuisine、By emphasizing "harmony" as a Japan person、Chef Kato's unique world view typical of Japan is expressed in his cuisine。
Champagne "Ruinart Blanc de Blanc Brut
（Ruinart Blanc de Blancs Brut"
The world's oldest Champagne house "Ruinart"。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。
The kueh from Nagasaki Prefecture is served in a classic French cooking method! Mousse scallops with kueh、Scampi、Wrapped in net fat with semi-dried tomatoes and roasted。It is served with a sauce made by adding saffron essence to clam broth。
The elastic and satisfying kueh is made into a dish where you can enjoy fusion and harmony that cannot be felt with single ingredients alone by traditional cooking methods! The thick and flavorful kueh was as satisfying as if you were tasting meat!
Nowadays, various styles of cuisine are appearing all over the world.、There is a tendency to focus only on the globalization and the pursuit of originality。Of course, it is important to pursue evolution.、Even if the chef who works there learns the original cuisine of the restaurant、I wonder if I am only looking at the superficial part and overlooking the important part without knowing the basics。I want to convey such thoughts、Chef Kato's cuisine incorporates classical cooking methods that are faithful to the basics。
The delicate and meticulous highland Cochin of Aichi is the main one this time! Toyota City, Aichi、A dish made with local chickens raised on the border of the three prefectures of Aichi, Nagano, and Gifu。Highland Cochin has a good fat ride、In addition, the yellow fat has a sweet taste and a creamy finish that melts in your mouth。This highland Cochin extract is simmered in a soup with root vegetables and seasonal matsutake mushrooms to create a pot-au-feu style、It is a gentle dish accented with the aroma of truffles that makes the most of the taste of the ingredients。This soup is a very sustainable gem that uses all the meat and vegetable scraps that come out when making the dish!
When Chef Kato was working at a starred restaurant in France、In the kitchen, only the really good parts of the ingredients are extracted to provide the best food,、Even if you don't cover the shaved off part, it will be an amount that cannot be used up.、They had all of them discarded。Certainly the result of the pursuit of deliciousness、Such an approach may be unavoidable。Just、Chef Kato felt uncomfortable with the way it was done。Because:、Apprenticeship at Tateru Yoshino、My teacher, Mr./Ms. Yoshino, told me not to waste food, and I was so thoroughly aware of food loss that he regularly checked the trash cans。These teachings are the basis for the establishment of the current style of L'Argent。
At L'Argent, Chef Kato's experience、Sensitivity、Through encounters and thoughts、It's not just that the food is delicious.、Food Loss、durability、Domestic self-sufficiency rate、Cooking and services that will lead to reconstruction support、Such thoughts sprout in the corner of the hearts of customers who come to the store, even if only a little.、We decided to relocate this time so that we can bridge the gap between customers and producers.、There is no doubt that the core idea is greatly influenced by the way of thinking of my mentor Mr./Ms. Yoshino, who was instilled in me when I was just starting out as a chef。
At the end of the course, a colorful "Herbs & RosesFreeze the roses with liquid nitrogen and crush them.、A style that is finished by wearing it in a desale。You can enjoy the glossy moment of the roses pouring down right in front of you!
In the soil where Kumamoto's "Herb & Rose" roses grow、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、I can't help but smile! Chef Kato wanted to be a magician when he was a child.、I've always wanted to surprise people、It seems that he liked to please。Not as a magician.、As a chef, customers have never seen it before、I wanted to serve food that would make people feel like an illusion、I think you're giving a presentation with this kind of thought in mind。
While enjoying coffee, the colorful mignardis stand out for the high quality of each one!
Macaroons made from reused celery offcuts from straw and root celery
Gummies made with Aomori blackcurrants
Raw chocolate using Kakegawa tea from my parents' house
Yokosukashiro boiled down sugarcane from the Yokosuka district of Shizuoka(White sugar)Cookies using
Japanese black tea from Yabukita in Shizuoka Caramel milk tea mousse using noble lady
In particular, the rich chocolate moustalt using Japanese black tea、Coated with caramel、The fragrant and smooth texture made me feel good in my mouth until the very end!
All the dishes I had this time、It's not just French or Scandinavian cuisine that uses Japan ingredients.、Taking advantage of the characteristics of delicate ingredients、It is an exquisite balance of gentle flavors with various cooking approaches.、Furthermore, Chef Kato's thoughts are conveyed directly over the counter.、We had a really great time!
It seems that L'Argent will also start lunch business from this week.、Full-scale operation will be a little later! Bar time will also be available.、You can also expect a cocktail pairing by the bartender! I'm looking forward to the future development of the new L'Argent, where you can directly feel Chef Kato's thoughts over the counter!
CHEF PROFILE
Junichi Kato / Junichi Kato
1982 year、Born in Shizuoka Prefecture。"Tsuji Culinary SchoolAfter graduating from the French school、"Tateru Yoshino" (Tokyo)、"Hôtel de Yoshino(Wakayama) before moving to France in 2009。Three-star restaurant in ParisAstransDuring his time at work, he was in charge of the meat department。There are only three Japan chefs who have experienced this place, including Kato。2012 year、Moving to Copenhagen at the dawn of the Scandinavian gastronomy boom、Two-star restaurant "AOC' , 'Restaurant MarshallWork at the。2015And then come back in、"SublimBecame the chef of。After that, you can use the、With a cuisine that makes full use of innovative ingredients and beautiful presentations unique to Scandinavia on the base of outstanding French cuisine、In the blink of an eye, it has attracted the attention of foodies in Japan and abroad。2020 year、"L’ARGENTWith the opening of the、Appointed as Chef。
L’ARGENT / L'Arjan
Address：〒100-0013 Tokyo, Chiyoda-ku, Kasumigaseki 3-2-6 Tokyo Club Building 2F Kasumi Dining
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/
More from my site
Modern French that can only be experienced here where you can feel the chic of the "Restaurant L'ARGENT" era in Ginza, Tokyo
Ginza Michelin 1-star "Restaurant Larjean" Modern French incorporating the essence of Scandinavia and Japanese
Nagoya French "Reminisense" relocation renewal aiming for Grand Maison - Course meal edition -
"SeRieUX" Roppongi New Opening! A new style of modern French is born!
Fujieda French "L'AGAPE" interior renewal and chic taste in the store
Invite Taiwanese friends and family to the Michelin-starred French restaurant "Restaurant L'Arjan" in Ginza for the second consecutive year!
