The town of Yugawara is nestled quietly at the foot of Mount Taikan in Hakone.
Collection of poemsManyoshuIt is a place steeped in history and culture, and has been loved by many writers since ancient times, even being mentioned in poetry as the only place where hot springs gush forth.
Not only is it known as a hot spring resort, but it is also a town blessed with nature that changes with the seasons and abundant seafood, and it is still loved by many people today.
For my husband and me, it's a place we absolutely must visit for special occasions like anniversaries.
This time, to celebrate my 42nd birthday trip, my husband took me out.A trip to Atami and Yugawara。
At our usual spot in Yugawara where we take commemorative photos,
Our family's beloved carMaserati 3200GTA photo with the boomerang♪
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 time too, it's to celebrate my birthday."Enjoy the twilight atmosphere in the sunlight" 5,400 yenI've placed an order♪
(*Service charge not included 10%)
"Lunch bathed in sunlight filtering through the trees" 3,780 yen
Amuse-bouche, first appetizer, second appetizer, soup, today's fish or meat dish, dessert, drink
"Enjoy the twilight atmosphere in the sunlight" 5,400 yen
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.
HERLEQUIN BIS Owner Chef Junichi Ito
Ginza in 1981L'ecrinHe started his career as a French chef at "[restaurant name]",
During my three-year stay in Europe,Lucas CartonHe was in charge of the warm appetizers and specialties section at "[restaurant name]",
Although his career was progressing smoothly,
Tokushima in 1994AoyagiKnocking on the door of ""Hirohisa KoyamaI will spend three years learning Japanese cooking techniques under Mr./Ms. [Name].
At the time, he was 32 years old and began his training from scratch as the lowest-ranking disciple.
Ginza10th grade"ofToru OkudaSanya RoppongiJapanese cuisine Ryugin"ofSeiji YamamotoTogether with [Name], I will learn the essence of Japanese cuisine.
In 1997, Ebisu openedHERLEQUIN" is now open.
The Ebisu store closed in 2006, and in March 2006,HERLEQUIN BIS"Opened in Yugawara.
Having experience as a service staff member myself, at the timeKenichi OshiroSince there was a chef there,ItoMr./Ms. will be in charge of the service for a while.
In 2009, he opened a sister restaurant in Yugawara, where he himself served as chef.HENRI HERLEQUIN" is now open.
after that,"HENRI HERLEQUIN Henri Herlequin" will change its business model to "Sushi Anri Le Lequin" and
Furthermore, "Kitchen by Ito StyleThe store opened on March 20, 2014. (Closed for an extended period from January 12, 2016)
Supported by many fans as delicate, elegant, and gentle French cuisine that is easy on the body,
She is active in magazines such as "Professional Cooking" and "Brutus," as well as on NHK television, cooking classes, and French cuisine fairs at hotels.
Junichi Ito Profile
March 1980, L'ecrin (Ginza), Service Department
March 1981: Culinary Arts Department (studied under Head Chef Etsuo Jō; currently Head Chef Vincent)
April 1988: Moved to France
January 1989: Chef of the pastry department at Le pre aux clercs-Trois Faisans.
Sporting du Cap: Chefs specializing in pastry, meat, and fish.
September 1989: Moved to Belgium
Le Treffle 4 (Chef: Michel Aquin)
January 1990: Moved to France
Lucas Carton Senderens ★★★
Chef of the Hot Appetizers and Specialty Dishes Department (Chef: Alain Sandras) March 1991: Moved to Italy
Enoteca Pinchiorri ★★★ (Chef: Annie Feoldo)
After returning to Japan in September 1991, he became the head chef at Pont Marie (Osaka).
May 1994, Aoyagi (Tokushima)
July 1997: Owner Chef of Ellecan (Ebisu)
March 2006: Owner Chef of Ellequin Bis (Yugawara)
This time too, we are visiting from Japan, with a friend from Toyama who is a ceramic artist.
「Gaku ShakunagaBecause I had brought 'kun's bowl with me,
This oneItoTo the chef as well:A series of travels with tablewareTitled,
His workBlack Glazed Series Petri Dish (28cm)"and"Tree Ring Plate Series (32cm)Introducing "
「Erurukan BisThey even collaborated with us on a dish! (We are so grateful!)
ItoThe chef's wife, Madame, is from Okinawa.
The couple runs the business together, working hand in hand, and one of them is in charge of the hall.
Speaking of Okinawa, the person who was in charge of the hall when it first opened has since moved to Las Vegas a few years ago.Takeshi ShimabukuroYou're from Okinawa too, right?
Furthermore, the chef at the time of openingKenichi OshiroThe chef is also from Okinawa.
Currently, she has returned to her hometown of Okinawa andHIBISCUSThey apparently run a French restaurant called "[restaurant name]".
Here, Madam's uncle, who comes from a farming family...Eiji KamizatoMr./Ms. [Name] lovingly cultivates exceptionally fresh organic vegetables.
As Elrukan's own farm,Kamizato FarmThey offer fresh vegetables grown at "[location/farm name]".
「Gimonnet Cuis 1er Cru Brut Blanc de Blancs Pierre Gimonnet Cuits Premier Cru Brut Blanc de Blancs」
Champagne, France
Pierre Gimonnet champagne is characterized by its rich and powerful yet delicate flavor.
Using only the pure juice of grapes harvested from the finest vineyards,
By adhering to strictly controlled winemaking methods, we create a superb champagne that captures finesse.
This is a rare Champagne from Gimonnet, with only about 201 TP3T of its total production being exported.
Grape variety: Chardonnay 100 %.
We have celebrated many anniversaries here,
Of course, my most cherished memory is the place where I was proposed to – it's a truly special place.
On the day of the proposal, it was a surprise from my husband.
ItoThe grand proposal plan, involving the chefs and staff, was a great success.
I still remember the emotionally moving, tear-jerking finale as if it were yesterday.
I was crying so hard and couldn't stop hiccuping,
The staff member quietly offered me a warm herbal tea.武Chan.
「How are you doing?」
This is the shop where my husband and I got our start together.
I have introduced it to many of my dear friends up until now.
It's a restaurant filled with such wonderful memories.
And the consistently high quality that never gets old no matter how many times you visit,
You can experience something amazing every time you visit.ItoA wonderful array of dishes prepared by the chef.
「Thank you for your continued support."And with gratitude, let's raise a toast♪
Amuse-bouche "Garlic-flavored waffles"Cream cheese, cheese sticks, and pickles.
「Erurukan BisAt this restaurant, they create dishes using local ingredients from Yugawara and seasonal ingredients, employing Japanese techniques and sauces.
I have a particular preference for forks and knives, choosing ones that are both functional and aesthetically pleasing.
Furthermore, even though it's a French restaurant, the thoughtful inclusion of chopsticks among the cutlery is a welcome touch.
They value ease of use and the feel of the utensil in their hand, in order to make their food taste even better.
Based on the principle of sourcing high-quality ingredients from good regions in good condition,
They incorporate local and seasonal ingredients from Yugawara into their dishes.
Also, in order to lock in the concentrated umami flavor,Grill over charcoal」、
To create a delicate texture,Cut with a Japanese knife」、
To make a sharp broth,Use soft water"and,
We use traditional Japanese cooking techniques to bring out the best in the ingredients.
And finally, the sauce, which is the heart and soul of French cuisine, is added,Erurukan BisThis is how the deliciousness of "[product name]" is born.
The first amuse-bouche is,
Garlic-flavored waffles served with cream cheese,
We mix cake flour and bread flour, then add eggs, butter, grated garlic, and parsley to make waffles.
These are classic pickles with a mild salty flavor and crispy, fragrant stick cheese pies!
Appetizer: "Oysters from Hokkaido, flan made with leeks from our own farm, vegetable broth, and eggplant puree"
These Hokkaido oysters, slow-cooked at a low temperature of 52°C to 62°C for about 10 minutes,
It's incredibly creamy and rich!
Elrukan's Home-Grown FarmKamizato FarmThe leek flan made with this recipe is packed with the delicious flavor of leeks! (Absolutely delicious!)
The bouillon, which allows you to enjoy the natural sweetness of the vegetables, is made by cooking each vegetable separately.
Each vegetable is mixed with water before being combined, and then finished with consommé and egg whites to create the ratatouille water.
By cooking the vegetables separately and then mixing them, the individual characteristics of each vegetable are brought out.
They told me that when combined, it creates a rich and flavorful vegetable sauce!
French cuisine prepared with meticulous care and no compromises made in each dish.
And what we'll add to that is,
This dish features roasted eggplant, whose sweetness is brought out, pureed with a touch of spicy chili pepper for added flavor.
This is also of course "Kamizato FarmThese are vegetables grown using "[product name]!"
It's impossible for it not to be delicious!
The light and elegant flavor is complemented by the gentle sweetness and aroma of leeks and eggplant.
The flavors of each vegetable combine,
It has a deep, layered flavor that you can feel in multiple stages.
"Homemade bread"
Enjoy it with olive oil, if you like!
Chef Ito's specialty, "Grilled Foie Gras Terrine with Seasonal Fruits," which he has been serving for over 20 years.
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 sauce is a Greek-style marinated vegetable dish, but it's an adaptation of the usual vegetable marinade using fruit.
We use a reduced sauce made from a regional Greek dish, which is simmered with white wine, coriander, and honey.
Nagano PrefectureKitahara FarmServed with Kyoho grapes, apples, pears, persimmons, and La France pears, all grown using the same method.
Here,Mt. Sukunagakun'sTree Ring Plate Series (32cm)They even combined it for me! (Thank you!)
The foie gras terrine, with its melt-in-your-mouth texture and rich, smoky aroma and flavor, is exquisite.
When enjoyed with fragrant fruits that have sweetness, acidity, and texture,
It offers a pleasant refreshing taste and a perfectly balanced flavor.
It pairs especially well with ripe, deep-flavored persimmons!
Appetizer: Smoked salmon confit with apple salad
For the other appetizer,Mt. Sukunagakun'sBlack Glazed Series Petri Dish (32cm)They even combined it for me! (Thank you!)
The homemade smoked salmon, made using a smoker jointly developed with a metalworking company,
Sliced salmon smoked at a low temperature of 35℃Kitahara FarmAdd apples and cucumbers to make a salad.
The salmon tail is slowly confited, then mixed in a food processor, rolled up, and smoked.
Enjoy these bite-sized treats that you can pop into your mouth in one bite.
It is served with a refreshing sauce made from persimmon, sweet fennel, and basil.
The exquisite texture melts in your mouth, the gentle smoky aroma spreads, and you can enjoy the lingering scent of dill.
Fish dish: "Grilled and steamed wild sea bream with brown mushroom and leek sauce"
The natural sea bream from Suruga Bay is lightly grilled skin-side down, then steamed to create a tender and juicy finish.
Fuji'sHasegawa Agricultural ProductsThe brown mushroom and leek sauce is
With a comfortingly gentle flavor,
Makari Village, HokkaidoMino FarmThe gentle sweetness of the Savoy cabbage grown by Shinji Mino is also brought out.
Savoy cabbageIn Japan, due to the appearance of its curled leaves,Chirimen
also,ItoThe chef's sauce was elegant and delicate.
This magical sauce won't upset your stomach and will let you enjoy your meal to the very last bite!
"Grilled Ezo deer with nuts and dried fruit paste"
The delicious season for game meat is coming.
Also suitable as a main dishMt. Sukunagakun'sBlack Glazed Series Petri Dish (32cm)They even combined it for me! (Thank you!)
The black glaze series features a unique, moist, leather-like texture, beautifully complemented by the exquisitely fired rosé color of the Ezo deer wood!
This Hokkaido Ezo deer, known for its finely textured meat, was caught by a famous hunter in Kannami.
The hunter hunted deer and ducks from Honshu in Shuzenji.
Apparently, wild boars raised solely on acorns from Shiitake in Minami-Izu are also caught, and they are said to be even more delicious than the wild boars from Tanba!
The Ezo deer that the hunter had killed was lightly roasted,
Grind the three types of nuts (pine nuts, almonds, and walnuts) in a mortar and pestle.
Then add the apricots soaked in water and the dried raisins from Corinth.
The pastries are coated with a paste made from hazelnut oil and egg yolks, and then baked in a low-heat oven.
By infusing the nuts with the oils and dried fruit aromas before roasting, you can experience sweetness, acidity, and a savory flavor.
It brings out richness and depth of flavor.
The side dishes include sweet lotus root with a satisfyingly crisp texture and fragrant burdock root.
The turnips were tender and juicy, and the bok choy and purple cauliflower were also delicious – the vegetables were truly exceptional!
Paired with a green pepper sauce that adds just the right amount of spiciness,
Enjoy the rich aroma and flavor of Ezo deer and experience a moment of pure bliss!
"Whitebait Pilaf"
This oneThe twilight atmosphere in the sunlightThe final dish of the full course meal is
Although it's a French restaurant, they value Japanese aesthetics, so a small portion of rice is always served with the meal.
This pilaf features Numazu-sourced whitebait cooked in a broth made from the fragrant adductor muscles of scallops, combined with green onions.
This pilaf has a gentle flavor, yet each grain of rice is infused with a deep, rich taste – it's incredibly delicious!
The small portion size felt just right.ItoThis shows the chef's kindness ♪
After the meal, my husband had made a reservation in advance.
ItoThey celebrated with a special birthday cake made by the chef! (So happy!)
In French:Happy birthday, Ayako!They wrote, "!"
And this birthday cake has,
Mt. Sukunagakun'sBlack Glazed Series Petri Dish (32cm)They collaborated with us on a reversible version of "[product name]!" (Thank you!)
To match the reversible colors of the petri dish,
Adding fallen leaves from the forest behind the house is such a lovely decoration!
I've already turned 42! (laughs)
As I continue to grow older, year by year,smile"So that we can always be a couple bound by an even deeper bond,"
I would be happy if we could celebrate together♪
Dessert platter: "Apple cake, chestnut ice cream, meringue, Brazilian pudding"
ItoThe apple cake, a chef's specialty, is a blissful dessert that I get to enjoy every year on my birthday.
The apple cake was served in just the right size portions.
Rich and creamy chestnut ice cream, meringue made with the lowest possible amount of sugar and baked for a long time at 140°C,
They served it together with their signature Brazilian pudding, a classic dessert! (So happy!)
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"
It can be used for enjoyment other than meals,
A footbath to soothe your daily fatigueVacances de pied (vacations de pied)」。
“"A day off for your feet"”They have prepared a relaxing space called [name of space].
If you would like to use it, please speak to a staff member.
(They will lend you a towel for your foot bath.)
The bamboo leaves in the grove rustled in the wind, and the pleasant chirping of small birds echoed throughout the air.
As the autumn breeze blows, the neighborhood cats are also enjoying a warm and comforting time♪
Finally, we took a commemorative photo with Chef Ito and Madame!
The two kind people waved goodbye with the biggest smiles right up to the very top of the stairs.
They'll be open throughout the New Year's holiday! (Amazing!)
the current,"Elrukan Bis"They are currently hiring staff!
For those who aspire to become chefs, or those who aspire to become service staff,
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,
I'm looking forward to seeing you again!
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/
