Standing quietly on Mokuren Street in Miyakoda, Kita Ward, Hamamatsu, it exudes a sense of grandeur and presence, like an ancient castle.Cafe & Restaurant Renri"fart!
Here, the 3,000-tsubo (approximately 10,000 square meters) farm and garden, and the symbolic tree "Renri no Ki" (a tree with intertwined branches) that can be viewed from the garden, make for a truly wonderful location.Maserati HamamatsuThe "Levante" model, which is handled by [company name], also has a striking and stylish appearance!
After completing his training in Tajimi, Gifu, Chef Nariaki Onoue, who spent about 10 years training in Italian and French cuisine at "Luccicore," an Italian restaurant within "Grand Exiv Hamana Lake," was welcomed to the restaurant on December 3rd, 2013 (Tuesday), and it reopened as a French restaurant!
Chef Onoue makes the most of the skills he has cultivated so far, offering colonial French cuisine that blends Eastern and Western influences, centered around his own vegetable garden!
On this day,WINE BOUTIQUE PANIER (Panier Sanarudai Store)We'll have dinner with the owners of "[restaurant name]", Mr. and Mrs. Tetsuyoshi Ono and Yukiko Ono, and enjoy a full course meal chosen by Chef Onoue, paired with wines selected by the Ono family!
We toasted with the limited-edition cuvée, "Perrier-Jouët Belle Epoque Edition Première 2007"!
This special bottle, inspired by Japanese cherry blossoms, is adorable with its pale cherry-blossom-pink bottle. Enjoy the delicate and fresh qualities of Chardonnay, and its floral finish will elegantly adorn your table.
The appetizer is a surprising combination of seasonal bamboo shoots and local specialties from Shizuoka, featuring "bamboo shoots from Ogurayama in Okusaga, Kyoto; sakura shrimp from Yui; whitebait from Enshu-nada; mountain celery; mountain butterbur; sake lees and mochi in a white miso cheese sauce."
As an appetizer that pairs perfectly with sake, we offer "homemade yubeshi," made from yuzu harvested from Renri's farm and dried for three months, served with cream cheese.
This miso-based "yubeshi" is flavorful and would pair well with both champagne and sake! It's an irresistible taste for drinkers!
Next up is "Apple Star Tomatoes Stuffed with Snow Crab, Mango Sauce, Lobster, Strawberry Mostarda, and Prosciutto Sandwich."
The dish looks simple, with a whole, round tomato on top, but the hollowed-out tomato is filled with plenty of snow crab, and the sweet and sour mango sauce makes this a fantastic chilled dish! I had the mango and crab combination last time too, and it's always delicious!
The appetizers continued with "Zucchini with flowers, scallop and sea urchin mousse, marinated golden snapper and John Dory from Suruga Bay, seared, and served with lobster sauce."
Inside the beautifully colored zucchini flowers is a smooth, melt-in-your-mouth mousse, allowing you to fully experience the bounty of the sea in your mouth—a truly blissful moment! The two types of white fish served alongside are lightly seared, resulting in a moist interior and an irresistible aroma!
The white wine is "Beaune Champs-Pimont Premier Cru 2005 (Beaune 1er cru Champmont Blanc 2005 / Domaine Jacques Prieur)".
The concentrated umami of Chardonnay becomes rounded and mellow through aging, and you can also enjoy the different finishes depending on the temperature – it's a truly excellent wine!
To complement the high-potential Chardonnay, we've prepared "Soup with freshly picked green peas, black sesame royale, and curry-flavored cream" and "Suruga Bay sea bream wrapped in oak leaves and baked with beurre blanc sauce."
Chef Onoue, who has recently become obsessed with various spices, offers a soup with a rich flavor that is unique to him, and a fish dish served with his signature beurre blanc sauce that pairs perfectly with wine – it's absolutely delicious!
The homemade bread, flavored with tomatoes and basil, is fluffy and chewy, and can be enjoyed twice over by dipping it in soup or sauce!
For the main course, the roasted three-year-old doe fillet with port-madera sauce, we recommend pairing it with the red wine "2008 Kistler Pinot Noir Russian River Valley"!
This Pinot Noir has a slightly darker garnet color, and its rich berry and vanilla aromas tantalize the nose. It offers an appealing concentration that stands up well to the vibrant flavor of young doe!
Enjoy the surprisingly thick and juicy venison, served with snow peas, wasabi greens, and a colorful tomato stew of wheat and vegetables! The female venison and wine are both superb!
For dessert, we have "Organic Shizuoka Koshihikari Rice Gateau with Orange Sauce" and "Kilimanjaro Blancmange with Soy Cappuccino Style." Both are rich and have a delightful, wobbly texture, making them sophisticated desserts for adults!
Surprisingly, the coffee blancmange had a rich coffee flavor, yet somehow remained pure white in appearance, with the soy cappuccino providing a subtle aftertaste that created an exquisite balance! It was so delicious that I was instantly captivated!
Thanks to Chef Onoue's creatively designed course menu and the rare wines selected by a professional sommelier, you can enjoy a delightful and elegant time♪ Renri is our top recommended restaurant in Hamamatsu♪
