Standing quietly on Mokuren Street in Miyakoda, Kita Ward, Hamamatsu, is a magnificent and imposing old castle-like building.Cafe & Restaurant Renri "fart!
Here, the 3,000-tsubo (approximately 10,000 square meters) farm and garden, with their symbolic tree "Renri no Ki" (a tree with intertwined branches) visible from the garden, make for a wonderful location, and our family's beloved car is also a familiar sight here.Maserati HamamatsuThe Levante, the first SUV in Maserati history, handled by [company name], has a style that truly shines!
After training in Gifu and Tajimi, the chef spent about 10 years honing his skills in Italian and French cuisine at "Luccicore," an Italian restaurant located within "Grand Exiv Hamana Lake."Onoue Nariaki"Café & Restaurant Renri" reopened as a French restaurant on December 3rd, 2013 (Tuesday), welcoming Mr. Onoue. 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 vegetables from their own garden!
This restaurant is our absolute favorite in Hamamatsu, thanks to its excellent balance of location, taste, value for money, and the chef's personality. It's one of the restaurants we recommend to friends who come from out of town. While the sophisticated evening atmosphere is lovely, we definitely recommend the afternoon when you can enjoy the view of the lush garden!
This time, we made a reservation in advance and left the choice to Chef Onoue, ordering a 10,000 yen full-course lunch!
Let's toast with the gorgeous Italian sparkling wine, "EPSILON SPUMANTE BRUT GOLD," in its stunning gold bottle!
For the appetizer, we paired it with "Marinated flying fish from Suruga Bay, topped with rum-soaked plums and a dashi broth made from flying fish, and served with winter melon."
Freshly caught flying fish are lightly marinated and seared on the surface, allowing you to enjoy their fragrant aroma. Beneath them is winter melon elegantly simmered in flying fish broth, and a beautiful jelly-like coating dances on top. The hints of ginger curry and plums soaked in rum add a refreshing and appetizing touch!
The tableware is also made by an artist from Tajimi, and the lustrous gold is eye-catching!
"Burgundy-style whelks from Lake Hamana and French escargots, served with rice flour bread containing seaweed from Lake Hamana."
This dish combines whelks, which grow to about the same size as turban shells and are said to taste even better than turban shells, with escargots, and is simmered in white Burgundy wine, allowing you to fully enjoy the delicious flavor and firm texture of the shellfish!
The rich aroma of butter, infused with garlic, parsley, and shallots, intertwines perfectly, making it an ideal accompaniment to wine!
These rice flour breads, infused with the aroma of the sea and infused with green laver, are delicious both hot and chewy, and when dipped in the sauce, they offer a double dose of enjoyment!
"Confit of wild sweetfish from Haruno town and potatoes from Mikatahara with truffle ginger sauce"
These wild sweetfish, carefully prepared in a confit style for about 8 hours, can be enjoyed whole, head and bone, and with shiso and miso hidden inside, you can enjoy multiple layers of aroma!
"Chilled butternut squash soup with mussels from Suruga Bay and soy foam"
We enjoyed sweet butternut squash in a chilled soup. The spoon was also chilled to a crisp, making each bite incredibly refreshing!
The plump mussels, undeterred by the richness of the butternut squash, are packed with flavor, and the sweetness intensifies with every bite!
Before the fish course, I selected a Chilean white wine, "MONTES ALPHA CHARDONNAY."
"Grilled sweet sea bream from Suruga Bay, served with lobster and Haruno caviar tartare and a white wine sauce."
Crispy scales on the sweet snapper are a staple on our fish menu! Chef Onoue's skill shines through in how he manages to create a crispy skin while keeping the inside tender and moist!
Sautéed lobster paired with sweet peppers and caviar that has just started to be harvested from sturgeon farms in Haruno town creates a delicious balance of spiciness and umami! φ(*'д'* ) Irresistible!
For meat dishes, we recommend "LE HAUT MEDOC DE GISCOURS," a Bordeaux wine bursting with fruity notes.
"Three-year-old male deer fillet and loin caught at the foot of Mt. Sakuma, wrapped in caul fat with pesticide-free Koshihikari brown rice from Shizuoka Prefecture, served with roasted figs and red wine sauce."
By making a reservation in advance, we ensure that they source the best venison for us!
Once again, the perfect cooking technique resulted in a beautiful rosé color, and the taste of this fillet is simply superb! It's also fantastic served with roasted figs that have had their sweetness brought out! (〃)´艸｀)So Delicious!
High-quality lean meat is a source of invigorating power, so it's natural that your body craves it!
For dessert, we paired it with hot coffee and "Earl Grey mousse with vanilla ice cream and orange tuile."
This Earl Grey mousse, which I love, is also very elegant! The crispy texture of the orange tuile on top goes perfectly with it!
I thoroughly enjoyed a blissful time thanks to Ms. Onoue's hospitality, which kept me entertained until the very end! Thank you, Ms. Onoue!
Cafe & Restaurant Renri
Address: 8501-2 Miyakoda-cho, Kita-ku, Hamamatsu City, Shizuoka Prefecture
TEL: 053-428-7000
Opening hours: 11:00 AM - 10:00 PM (Last order 9:30 PM)
*Lunchtime 11:00-14:00 (Last order 13:30)
Closed on Thursdays
Parking: Yes
