In December 2009, the owner-chef, Kotaro Kawaguchi, opened his restaurant in Hirosawa, Hamamatsu, rather than his hometown of Osaka, because he was so impressed by the delicious vegetables from the Hamamatsu area. Chef Kawaguchi trained at the main restaurant of Pierre Gagnaire, a master chef often called the Picasso of French cuisine. In a clean, white-based interior adorned with gentle green accents, the restaurant captivates female customers with its delicate seasoning that brings out the best in the ingredients, and offers delicious French courses at reasonable prices despite its high cost ratio.Simple comme Bonjour Sample Comme BonjourThe shop's name means "simple is best." There are a total of 5 parking spaces available, but it would be best to carpool if possible.
The restaurant can accommodate about 15 people, but they try to limit reservations to 3 to 4 groups per day and stagger reservation times to ensure that each customer receives attentive service. Therefore, I recommend making a reservation in advance.The dinner party that evening was also fully booked with reservations, and Chef Kawaguchi seemed quite busy with preparations. However, his lovely wife's gentle and pleasant demeanor seemed to lighten the mood, making everyone feel at ease.
There are three dinner courses available: ¥3,000, ¥4,500, and the chef's special course for ¥6,500 (reservations required 3 days in advance). For dinner that day, we ordered the ¥4,500 course to celebrate the relocation and reopening of lade's office!
"Marc Brédif Heritage Brut Rosé" 5,800 yen, France
To celebrate, let's start with a toast with rosé! Marc Brédif & Co. was founded in 1893 by Ernest Brédif and is known as an innovative producer, being one of the first in the region to use the traditional method of secondary fermentation in the bottle to produce Crémant de Loire. In 1980, it was taken over by Baron Patrick Ladoucette, who introduced new techniques to the existing traditions, leading to remarkable development. The cellars they own in Vouvray date back to the 8th century, and were originally used as cave dwellings when they were carved out of tuff, and are known as the most beautiful and expansive cellars in the region. The glass has fine bubbles and aromas of raspberry and strawberry, but it has a clean taste and a refreshing drinking experience♪
Amuse-bouche: "Velouté of Kujuku chestnut pumpkin and French chestnuts, topped with Hokkaido spot prawns and cuttlefish."
The defining characteristic of Kuju Kuri Kabocha (Kuju Chestnut Pumpkin) is its incredibly fluffy texture. Among the many varieties of pumpkin, it boasts the finest texture. The flesh is soft, making it easy to cut, and its pointed tip resembles a chestnut, hence the name "chestnut pumpkin." Enjoy the contrasting textures of the sweet chestnut pumpkin and rich chestnut sauce, along with the firm texture of the cuttlefish and the meltingly tender spot prawns!
"Whole wheat bread and chestnut flour bread"
These breads really smell wonderful, and the chestnut flour bread in particular has a great balance of chewiness, moistness, and sweetness.
Appetizer: "Lightly smoked Fuji trout and shredded chicken with soft-boiled egg and ratatouille"
This appetizer is a salad-style dish topped with a dollop of romanesco and plenty of leafy greens. The smoked trout (rainbow trout) has just the right amount of fat, and the shredded chicken is tender and moist. The soft-boiled egg and ratatouille add a nice creamy touch.
Chablis Saint-Pierre 5,800 yen France
It's delicate yet crisp, with a rich aroma that leaves a lingering finish, making it a perfect match for fish dishes.
Fish dish: "King crab and scallop mousse wrapped in hairtail fish, with white wine and lemon sauce"
The scallop mousse, wrapped in hairtail fish, is served with a fragrant wine sauce and a refreshing sauce with just the right amount of lemon acidity. It's accompanied by vegetables such as taro, shiitake mushrooms, okra, carrots, and baby turnips.
"Château Lachaise 2004" ¥4,500 France
Château Beauregard, a renowned Bordeaux Pomerol château, is run by Vincent Prieu, who, along with his winemaking school friend Jean-François Longtin, personally analyzes the soil, replants the vines, and oversees the winemaking process. Located in the village of Capien in the Gironde, this château boasts promising future development thanks to its excellent vineyards. It won a silver medal at the Challenge International du Vin France 2006. The wine offers a gentle harmony of soft fruit flavors, refined tannins, and oak notes, resulting in a smooth and mellow taste.
Meat dish: "Australian lamb loin en croûte with jus sauce, served with Hokkaido whelk and clams."
Australian lamb is wrapped in a thin pastry and baked. The Ezo whelk and clams are tossed in a rich Gorgonzola sauce. The bitterness of the bitter melon added a real punch! (laughs)
Dessert: Tonka bean crème brûlée, caramel cream, lychee-flavored yogurt sorbet.
A dessert infused with the aroma of cinnamon. It combines the creamy texture of crème brûlée, the smoothness of caramel, and the refreshing taste of yogurt sorbet.
"Espresso and Canelé"
The full course meal, starting with amuse-bouche and appetizers, was quite substantial, leaving us feeling absolutely stuffed. While I usually order coffee, this time I opted for espresso, which paired perfectly with the canelé. Chef Kawaguchi mentioned to my partner, who hadn't visited in a while, "I heard through the grapevine that you hadn't been feeling well." It's true, it had been quite some time since our last visit (laughs). We'll definitely be back!
Simple comme Bonjour Sample Com Bonjour
3-25-12 Hirosawa, Naka-ku, Hamamatsu City, Hanabishi Building 1F TEL: 053-522-9339
Opening hours: 11:30-15:00 (Last order 14:00), 18:00-20:30. Closed: Tuesdays and the third Wednesday of the month.
