Located in Shinsakae, Nagoya CityYamazaki Mazak Museum"teeth,April 23, 2010The museum opened in [year].
The museum displays many works of art, including those by Gallé, Cephalos, Chagall, and Monet.
There are four restaurants located within the Mazak Art Plaza Museum building.
One of them is a French restaurant called "Jar-chuten"san,2001It started as a small French restaurant in a corner of Shinsakae,
With the opening of this new facility, it has relocated and reopened within the Mazak Art Plaza Museum building.
There is a parking lot located inside the building,
Jar-chutenAt Mr.Get a 30-minute ticket with purchases of 5000 yen or more.This is the result.
When you go down to the second basement floor, you'll find a row of restaurants side by side.Jar-chutenYour room is at the very back.
There's no large sign, only a logo written on the door.
First-time visitors might easily overlook it.
However, once you get close to the door, the madam will greet you, so you can relax♪
The interior of the store is spacious and has an unusual design.
Round tables are set up with ample space between them.
The store name isKochūten (a type of Japanese idiom meaning "the heavens within a pot")"teeth,Masahiro YasuokaHis words:Six Perspectives"be"Yuten TsubonakaTaken from,
This is a secluded paradise where you can escape the mundane world and enjoy yourself to your heart's content.
At the same time, the worldview within meA fusion of Japanese and Western stylesIt embodies the meaning of a space that expresses "[something]".
Owner ChefKatsusuke UeiHe runs a French restaurant in Gifu.L'Amour de la Lumière"ofYukihiko YamamuraHe looked up to him as his teacher,
At the young age of 27 (1996), he moved to Europe and became a member of the Italian group "Les Calandre", France'sChez MichelHe trained at places like "[...]."
After returning to JapanL'Amour de la LumièreAfter working at several restaurants, including this one,June 2001、32 years oldHe then became independent and has continued in that role to this day.
This day is a weekday only.Course A: 5,000 yen (Amuse-bouche, appetizer, fish or meat dish, dessert, coffee)I ordered that.
[Lunch Course]
Menu A: 5,000 yen (weekdays only)Menu B: ¥6,500 Menu C: ¥9,000 Chef's Suggestion: ¥13,000 (Reservations required)
「la vena del legno"ofUchida coupleMore information
Jar-chutenSenior sommelier working as a sommelier at [restaurant name]Hidekazu TodaMr. Miss.
He has a gentle and approachable personality, and his wine selections are said to be highly regarded.
1977のKakegawa CityIt seems your husband felt a strange sense of kinship with you because you were born there!
This day was for introductions.
I am happyTodaI received a non-alcoholic cocktail from [Name].
Thank you♪
"Non-alcoholic cocktails"
This cocktail uses pear nectar from Alain Milliat, a French producer renowned for his nectars, mixed with soda water and lemon.
With its rich, creamy texture and smooth mouthfeel, plus a hint of effervescence, each sip is bursting with delicious flavor!
Appetizer: "Prosciutto and Parmesan cheese tart, flan"
PerchewThis is the only officially certified Parma ham craftsman in Japan, from Seki City, Gifu Prefecture.
「BON DABON"ofMasatoyo TadaThe 2-year aged prosciutto produced by Mr.
It has a gentle cherry blossom pink color, is light and fluffy, and its rich aroma enhances the flavor.
The fat, which may seem abundant at first glance, is so mild that it melts away quickly.
The Parmesan cheese tart is topped with oyster cabbage.
Furthermore, a broth made from prosciutto is used to create a foamy texture, resulting in a smooth, melt-in-your-mouth dish that allows you to enjoy the sweetness of cabbage in a single bite.
The cup features a flan made with prosciutto broth and egg, garnished with water shield, resulting in a refined and flavorful taste.
This is a lovely dish made with prosciutto!
Appetizer: "Crème brûlée with sakura shrimp"
The fragrant aroma of the sakura shrimp crème brûlée can be enjoyed with its two layers: a crispy texture and a smooth, creamy texture.
Appetizer: "French white asparagus and smoked cherry trout"
While many places serve excellent white asparagus from France, which is usually moist and tender,
This one retains a slight texture, allowing you to enjoy the crisp, fibrous bite.
Lightly smoked cherry salmon, with its rich, sweet fat, is served with a refreshing mustard sauce.
Enjoy it with British rock salt to your liking, along with the fragrant aroma of cardamom and coriander!
"Petit baguette"
Fish dish: "Sautéed grunt with anchovy butter sauce"
The grunt fish is grilled until the skin is crispy and fragrant, while the inside remains tender and juicy.
It's a hearty dish, garnished with leeks, eggplant, green asparagus, wild asparagus, maitake mushrooms, cauliflower, and whelks.
It's served with a rich cream sauce made with anchovies and butter!
"Roasted Miyazaki beef rump steak"
Ichibo, a rare cut of meat from which only the marbled portion of the rump is removed, is a firm, lean cut of meat.
With its finely marbled surface, this luxurious delicacy combines the mild flavor of lean meat with the rich, tender texture of marbled beef.
With every bite, the sweetness and umami flavors burst forth, filling your mouth with deliciousness.
It is served with root vegetables, potatoes, and wild asparagus.
Overall, the portion sizes are just right, and the flavors have a gentle, refined quality.
This course is perfect for soothing a stomach tired from eating out all the time!
"Kiwi sorbet and yogurt espuma with orange flavor"
A small dish before dessert.
A refreshing kiwi sorbet and a gently tart yogurt espuma.
Enjoy it by mixing in the orange scent that has been added on top.
This is so delicious and of such high quality that it would be perfectly acceptable as a dessert!
Dessert: "Jasmine and Tropical Fruits"
Papaya, pineapple, and kiwi pulp and passion fruit sorbet.
Enjoy it by mixing it with the jasmine cream, fruit jelly, and the slightly tart, fleshy begonia flowers at the bottom.
This refreshing summer dessert is packed with fruit and features a delightful crunchy texture from the jasmine candy.
Small pastries: "Opera cake, nut cream puffs, pineapple fruit paste"
A rich opera cake in bite-sized portions, fragrant mini cream puffs with a nutty aroma, and refreshing pineapple pâte de fruits.
In Nagoya, every French restaurant will delight you right down to the final petit fours!
"espresso"
I was soothed by the warm service from the staff and the comfortable atmosphere.
I was able to spend my last day in Nagoya, lunchtime, in a very relaxed mood.
TodaThank you so much! I'd love to visit again♪
Jar-chuten
Mazak Art Plaza B2F, 1-19-30 Aoi, Higashi-ku, Nagoya City, Aichi Prefecture
TEL: 052-508-8850
Opening hours: 11:45 AM - 1:00 PM (last order), 6:00 PM - 8:30 PM (last order)
Closed: Every Monday, and the 3rd and 5th Sundays of the month.
Parking: Available (30 minutes free with purchases of 5000 yen or more)
http://kochuten.jp/
