There's a French restaurant I always visit whenever I go to Yugawara.
Climbing the narrow, steep slope, surrounded by a bamboo forest, you enter a fantastical world.
They offer authentic French cuisine that incorporates Japanese sensibilities and refined Japanese techniques.HERLEQUIN BIS」。
Owner ChefJunichi ItoMr. [Name] liked Yugawara, which retains its old-world charm.
He ran a restaurant in Ebisu, Tokyo.HERLEQUINThey closed the store after 9 years.
With renewed determination,March 2006This is a French restaurant that opened in [year].
The previous parking lot was located a little further away, down a steep slope before the store.
Currently, they have secured a spacious parking lot on the left side at the top of the small slope in front of the store.
It's easier to park now than before!
Walk from the parking lot, descend the stone steps, and follow the gravel path to reach the shop entrance.
With its secluded appearance and magnificent location,
This restaurant is a hidden gem, attracting many fans who travel from far away to visit it.
My husband and INovember 2010I started visiting the area on a birthday trip, and now five years have already passed.
Enjoy the changing seasons of Yugawara,
ItoI regularly visit this restaurant to enjoy the delicate French cuisine created by the chef.
「HERLEQUIN BISIntroduction to the concept of "
「Erurukan BisThe authentic French cuisine that is inherited by '' includes
It embodies the graceful essence of Japanese aesthetics and refined traditional Japanese techniques.
It's the essence of deliciousness that can only be conveyed to those who have tasted it.
This is a token of our hospitality, offered exclusively to those who visit us.
And, the fresh seasonal ingredients that can only be enjoyed in Yugawara,
The rich history and culture of the area are also something we can offer our customers.
"Traditional Japanese Techniques" and "The Spirit of Hospitality"
And the "fresh ingredients" become a tricolor,Erurukan Bis"It exists."
Through such a space filled with delicious food and a relaxing time,
I always want to cherish the connections between people.
The interior of the shop features pure white plaster walls and a floor lined with ink-colored natural stones.
Forty-five tables with calming color schemes are available, visible through the windows overlooking the bamboo grove.
A tranquil atmosphere, perfect for experiencing something out of the ordinary, marks the beginning of an elegant lunchtime.
The elegant bamboo groves, full of Japanese charm,
The Japanese people inherently possess both a "calm heart" and a "dynamic heart."ItoThe chef has thought,
Here, we cherish that sentiment, eliminate the unnecessary, and create only what is truly essential.
We hope you will spend moments of happiness amidst a rich and relaxed flow of time.
By incorporating Japanese culinary techniques into French cuisine,
You can enjoy authentic French cuisine made with fresh, seasonal ingredients that take advantage of the local land of Yugawara.
The lunch menu offers two courses, as follows:
This timenovemberI had just visited there, but on my previous visit,ItoI heard that the chef is looking for staff.
A sommelier friend of mine happened to be looking for a job, so I introduced him to the position, and we ended up having lunch together, which also served as an interview.
The discussions proceeded smoothly.March 2016I've decided to take on the role of both sommelier and waitstaff!
To our regular customers at Elrukanbis, please look forward to our new staff members.
This time's lunch menu is...ItoI'm leaving it up to the chef♪
"Lunch in the Sunlight Filtering Through the Trees" 3,780 yen (*Service charge not included 10%)
Amuse-bouche, first appetizer, second appetizer, soup, today's fish or meat dish, dessert, drink
"Enjoy the twilight in the sunlight" 5,400 yen (*Service charge not included 10%)
Amuse-bouche, first appetizer, second appetizer, fish dish of the day, meat dish of the day, small rice dish, dessert, drink
The terrace seating boasts a superb location.
The sound of the bamboo grove swaying in the wind is refreshing, and the chirping of small birds makes for a pleasant background music.
If you wish, we can move to the terrace for coffee after your meal.
It would be best to ask a staff member for assistance.
"Warm Oyster Velouté"
Velouté is a Western-style steamed egg custard that uses consommé as its base.
The oysters, still in their shells, are steamed separately to match the finish of the velouté, resulting in perfectly cooked oysters!
This velouté, made with radish puree from our own farm and a hint of truffle juice,
It has a smooth, rich flavor that gently soothes the stomach, offering a deeply satisfying taste.
"Smoked natural yellowtail from Hokkaido"
High-quality yellowtail caught in Hokkaido, lightly smoked.
El Lucanbis Home-Grown FarmKamizato FarmI've hidden a marinated Chinese cabbage dish underneath.
The Chinese cabbage is marinated in the Greek style.
It is marinated with coriander, white wine, and white wine vinegar, and accented with yuzu for a fragrant touch.
The lightly pickled vegetables offer a crisp texture and serve as a refreshing palate cleanser alongside the fatty yellowtail.
Enjoy this refreshing dish with a sauce made from horseradish and celery, infused with the aroma of herbs!
"Homemade bread"
Enjoy it with olive oil, if you like!
"Foie gras terrine"
ItoThe foie gras terrine, which is also the chef's specialty, is made by grilling thick slices of foie gras.
The cake is baked in a mold, brushed with reduced white port and ruby port, and then finished at 38°C.
This specialty dish has been offered for over 20 years!
The foie gras is placed on a dacquoise base.
Replace half of the almond powder with roasted walnut powder.
It's made with less sugar and baked in a French toast style.
The accompanying persimmons and pears are marinated in a mixture of red wine and port wine.
The foie gras terrine, with its melt-in-your-mouth texture and rich, smoky aroma and flavor, is exquisite.
The soft dacquoise, prepared in the style of French toast, provides just the right amount of cushioning.
When enjoyed with fragrant, rich fruits, it offers a luxurious and perfectly balanced experience.
It pairs especially well with ripe, deep-flavored persimmons!
"Grilled and steamed Spanish mackerel from Numazu"
The Spanish mackerel, caught at Numazu Port, is lightly grilled on the skin side before being gently steamed.
The dish is served with a mild-flavored sauce made by thinning dried shiitake mushrooms and log-grown shiitake mushrooms with fish broth.
Serving it with sautéed young chrysanthemum greens freshly picked from our own farm enhances the flavor and makes it even more refreshing!
Above all, I was simply amazed by the perfect cooking of the Spanish mackerel!
"Roasted Shurei Pork"
Take the tenderloin of Aichi Prefecture's premium pork and make small cuts along the grain.
We wrap it in bacon to transfer the flavor and fat, then slowly bake it.
After slowly grilling the surface over high heat using a salamander to prevent burning,
By removing the bacon, the meat retains its moisture, resulting in a moist and tender finish.
You can enjoy the incredibly moist and delicate texture of this pork!
We served it with red radish, lotus root, green beans, cauliflower, and sweet potato, all grown on our own farm.
Enjoy the fragrant aroma with the black pepper sauce!
"Fromage in Fromage"
For dessert, I'll have this year's new creation!
Blend the baked cheesecake in a food processor.
It contains whipped cream mixed with Cointreau.
Simply put, it's baked cheesecake that's been made into a creamy consistency.
The cream is sandwiched between two layers of roll cake batter,
A rare cheesecake called Crème d'Ange is coated on the spot and served with a red fruit sauce.
It has a fizzy, melt-in-your-mouth texture and a smooth feel – absolutely delicious!
Despite its rich and satisfying flavor, it's surprisingly light, and the pleasant tanginess of the dairy makes it the perfect dessert after a meal!
"Brazilian pudding"
ElrukanbisThen, the signature Brazilian pudding, a staple dessert, is always served last.
In Brazil, pudding is called "Pudim," and mothers make it as a snack.
Its distinguishing feature is that it doesn't use milk as an ingredient, but instead uses condensed milk and coconut milk, resulting in a rich flavor and satisfying texture.
Due to the hot climate, condensed milk and coconut milk were more popular than cow's milk, which requires refrigeration, as they were cheaper and easier to store.
The pudding, made primarily with condensed milk, coconut milk, and egg yolks, is diluted with heavy cream containing 351 TP3T and 201 TP3T of fat.
It has a rich, intense flavor and is very satisfying!
Based on that puddingItoThe chef,
The trigger was when Madame's older sister married a Brazilian man.
After much trial and error based on a recipe for a dessert pudding made in Brazil,
This pudding was created using a unique recipe tailored to suit the Japanese palate.Brazilian Pudding"is.
Sendai egg shopHanaeen" fell in love with this pudding,ItoIt's been commercialized under the supervision of a chef and is apparently very popular!
ItoThe chef's original Brazilian pudding is more delicious than any other pudding you'll find anywhere!
"coffee"
A blissful moment of slowly savoring dessert and coffee.
The bamboo leaves in the bamboo grove rustled in the wind, and the pleasant chirping of small birds echoed throughout the air.
Although it's chilly outside, the shop is bathed in warm sunlight, creating a relaxing atmosphere.
lastlyItoChef andMadameTake a commemorative photo together!
The two kind people waved goodbye with the biggest smiles right up to the very top of the stairs.
This time, I introduced a sommelier friend, and he was successfully hired.
At "Elrukan Bis," there's still more to come.We are hiring kitchen staff.It has been done!
For men and women in their early twenties who aspire to become chefs,
You can acquire the superb techniques of both traditional French cuisine and delicate Japanese cuisine.
A highly motivated individual who has established their own unique style.ItoFor those who would like to work under a chef,
Please feel free to contact us!
Mr. Ito, Madam, and all the staff, please give a warm welcome to our new sommelier!
On this day, I was on a day trip and was on my way back to Hamamatsu in a hurry to catch an evening event.
Passing through the Yugawara Parkway,Jikkoku PassWe passed through [location] and headed towards Hakone.
「Jikkoku Pass" is also known asNikkinyamaIt is also known as the "Mountain Pass," and it is a mountain pass connecting Atami City and Kannami Town in eastern Shizuoka Prefecture.
The view from the summit is simply breathtaking, with Izu and Hakone visible in the distance.
It's also famous as one of the best viewpoints, offering stunning views of Mount Fuji, a World Heritage Site!
Just as the sun was beginning to set, the sunset sky, dyed red, was absolutely magnificent.
I stopped my urge to rush, pulled the car over, and for just a moment,
We admired the magnificent Mount Fuji illuminated in red light.
The sunset sinking into Suruga Bay is so beautiful that you can't help but be captivated by it.
I feel a sense of divinity, as if celebrating a new chapter in my life as a sommelier friend.
I hope you will move forward with great ambition and aspirations for 2016!
HERLEQUIN BIS
Address: 744-49 Miyakami, Yugawara-machi, Ashigarashimo-gun, Kanagawa Prefecture
TEL: 0465-62-3633
Opening hours: 11:30 AM - 2:00 PM, 5:30 PM - 8:30 PM
Closed on Wednesdays
http://herlequin.com/
