There's a French restaurant I always visit whenever I go to Yugawara. Climbing a narrow, steep slope, surrounded by a bamboo forest, it creates a fantastical atmosphere, and offers authentic French cuisine incorporating Japanese sensibilities and refined Japanese techniques.HERLEQUIN BIS"Mr. Miss.
The restaurant's interior features pristine white plaster walls, a floor lined with ink-colored natural stones, and 45 tables in calming tones visible through windows overlooking a picturesque bamboo grove. Despite the large number of customers from far away, the atmosphere is quiet and peaceful, perfect for experiencing something out of the ordinary, as an elegant lunch begins. Owner-chef Junichi Ito trained at numerous Michelin-starred restaurants in France, Belgium, and Italy before opening "L'Erucan" in Ebisu, Tokyo in July 1997. In March 2006, he moved to Yugawara, drawn to its rich natural environment, and established "L'Erucan Bis." He is committed to using high-quality ingredients from excellent sources, utilizing delicate Japanese techniques, and finally, the addition of sauces—considered the heart of French cuisine—completes his delicious dishes. The lunch menu offers two courses, as listed below. This time, I ordered my usual "Sunlight Through the Trees Lunch" for 3,675 yen. (*Service charge not included 10%) This time, considering the kaiseki dinner at the inn where we were staying, we requested a slightly smaller portion.
Lunch in the dappled sunlight: 3,675 yen
Amuse-bouche, first appetizer, second appetizer, soup, today's fish or meat dish, dessert, drink
Enjoy the twilight atmosphere in the sunlight. 5,250 yen
Amuse-bouche, first appetizer, second appetizer, fish dish of the day, meat dish of the day, small rice dish, dessert, drink
"Crémant de Bourgogne Blanc de Noirs Extra Brut" 6,300 yen
A producer based in Morey-Saint-Denis, acclaimed by wine lovers worldwide. This is Frédéric Magnien's first Crémant de Bourgogne. A Blanc de Noirs made from hand-picked Pinot Noir 100% from the "Châtillon Mûre Seine" vineyard, a very rare sustainable farming method for Crémant. The dosage is kept low at 3mg/L, making it extra dry. Aged for 24 months, it expresses the gentle fruitiness of natural Pinot Noir and has a crisp, dry finish.
Amuse-bouche: "Marinated olives, cheese pie, and choux pastry with pork rillettes"
First appetizer: "Red shrimp with kinome dressing"
The rare grilled red shrimp, served with a smoked scallop puree sauce, offers a delightful combination of sweetness and a melt-in-your-mouth texture. The accompanying asparagus is also delicious, and the aroma of dill adds a refreshing touch.
Homemade bread, served with butter.
Second appetizer: "Fried free-range chicken breast with pureed new onions"
Chef Ito's specialty. The texture is unlike any other chicken breast, and the juices that burst forth from your mouth are the result of the chef's original water marinade preparation and meticulous attention to cooking temperature. This appetizer is so good it could easily be called a main course!
Soup: Green pea soup
”Many people may actually dislike green peas, but if you try this smooth, mild soup that has no bitterness and extracts only the delicious flavor, you'll surely overcome your aversion. I myself am not particularly fond of green peas! (laughs)
Today's fish dish: Grilled grunt with a three-broth sauce.
The grunt fish is cooked until crispy on the outside and tender on the inside, and served with a sauce made from a blend of three types of broth: clams, freshwater clams, and cherry tomatoes.
Grilled pork shoulder loin from Aichi Prefecture's Homi Pork with green pepper sauce
It is pronounced "Hobiton". This is a meat that is "beauty", "safe", and "delicious", as it is raised without antibiotics or vaccines, with attention paid not only to the formulated feed but also to the hygiene management and management techniques of the pigsties. Hobi is a place name, and the name reflects the wish that the meat will bring joy to both producers and consumers through food. Pork contains more vitamin B and collagen than other meats, and it is named this way because it is drug-free, "safe", "delicious", and "maintains beauty". It is served with a sauce of green pepper, chili paper, and shallots.
Dessert: Roasted almond blancmange with coffee jelly and coffee smoothie.
This dessert has a subtle sweetness and a hint of roasted almond flavor, leaving you feeling refreshed and moisturized after your meal.
Dessert: "Matcha agar jelly, red bean soup, coffee smoothie with brown sugar syrup, served with matcha bisque."
Incorporating Japanese elements, this drink offers a unique flavor that blends the aroma of matcha with the depth of coffee. The addition of brown sugar syrup brings out the best in both. Served in a Japanese bowl, it could easily be mistaken for a Japanese dessert.
Tea snack: Homemade Brazilian pudding
This restaurant always serves its homemade Brazilian pudding. It seemed even smoother than before. Pudding is a truly fascinating dessert!
Drink: Coffee
The terrace at Elrukan Bis. A pleasant breeze flows through it. If you wish, you can also dine on the terrace♪
As an alternative to dining, there's a footbath called "Vacances de pied" (Foot Vacation) to soothe away the fatigue of everyday life. They've created a relaxing space that truly embodies the meaning of a "holiday for your feet." I enjoyed a relaxing moment in this footbath after my meal.
I enjoyed a lemon balm and apple mint herbal tea, an original blend, while soaking my feet in a footbath.
Finally, Chef Ito, who provided us with delicious food, and Sommelier Takeshi Shimabukuro, who always provides such pleasant service, saw us off with the biggest smiles. We will definitely come again. Thank you very much!
The space where Mr. Erlequin Bis previously served French cuisine at his sister restaurant is nowSushi Henri Le LequinIt has reopened as "[restaurant name]". It's a sushi restaurant that fuses the elegance of Japan with the sophistication of France. I'll definitely visit it next time♪
Elrukanbis HERLEQUIN BIS
744-49 Miyakami, Yugawara-machi, Ashigarashimo-gun, Kanagawa Prefecture TEL: 0465-62-3633
Opening hours: 11:30-14:00, 17:30-20:30. Closed on Wednesdays.
http://herlequin.com/herlequinbis/
