East is "Quintessence"ofShuzo KishidaChef Nishi said,Hajime"ofHajime YonedaUnder the chef,
A young chef who trained at top-class restaurants in both the East and West.Masaki KuzuharaMr. [Name] is from Nagoya, his hometown, which is located exactly halfway between Tokyo and Kansai.
It was his 30th birthday.July 23, 2015And now, with great anticipation, the French restaurant "ReminiscenceThey have opened "[store name]".
The location is one stop from Nagoya Station on the Higashiyama Subway Line.Fushimi StationGet off at [station name] and visit the Nagoya Museum of Art and Science Museum, which are representative cultural and educational facilities of Nagoya.
A lush green "Shirakawa ParkIt is located on the 2nd floor of the Comfort Sakae Building, along Shirakawa Park Higashi Honmachi Street, very close to [location name].
The first floor is,Top 10 Delicious Japanese BreadsA high-end "raw" bread specialty shop that has also been selected for the awards.NogamiIt contains ''.
When the building first opened, the first floor was vacant.
if"NogamiIf "[the company]" hadn't moved in, a certain delivery company was scheduled to move in,
If aesthetics are a priority, then having businesses related to food and beverage on both the first and second floors was ultimately a good decision.
In fact, there is a line of customers every day at "Nogami"and,
In the future, this will likely become a place frequented by foodies all over Japan.Reminiscence"but
Being located within the same building will likely draw attention to each other, resulting in synergistic effects.
*Reminiscence has celebrated its 8th anniversary and is now entering its 9th year. To take on a new challenge, we have relocated to Kurumamichi and reopened with a grand-restaurant theme. Please see this article for details.
On the first floor, there is only an opening that looks like a secret entrance to the staircase.
It has a hidden, secluded approach that someone unfamiliar with the area might easily miss.
Eventually, they plan to repaint the staircase walls a light white, replace the handrail with unpainted wood, and finish the staircase with the same marble as the dining room.
It seems like they're gradually working towards their ideal form, and it's a restaurant whose evolution is something to look forward to!
「ReminiscenceIntroduction to the concept of "
To live = to lead a fulfilling life.
A fulfilling life is a harmony of pleasant afterglows and warm memories that linger in the heart.
I think it's a fulfilling experience.
Lingering feelings and memories.
Just as the nutrients in food build people's bodies through eating,
The time you spent at Reminiscence will remain in your memory and leave a lasting impression.
I hope these wonderful memories will remain in your life.
I believe that enjoying the richness and pleasure of food enriches one's life.
As you climb the stairs, a wide-open space suddenly unfolds before you.
The restaurant has a total of 21 seats: one private room for 4-6 people and 15 table seats.
Surrounded by pure white walls and featuring brand-new tablecloths, the space exudes a sense of cleanliness.
By making the entire street-facing side a glass wall, soft natural light can be brought in, and the dining room, which is covered with marble,
With its high ceilings, the space has a warm and inviting atmosphere that feels very open and spacious.
Hans J. Wegner, "THE CHAIR"
The masterpiece that made Hans J. Wegner's name known to the world:THE CHAIR」。
At an exhibition held in Copenhagen in 1950,
Although it was released by Johannes Hansen, which produced many of Wegner's works at the time,
At the time, it was considered too simple and was described as the "ugly duckling," and it didn't sell at all.
However, one American noticed this chair that no one else paid any attention to,
Later, we placed an order for 300 units for a contract.
At the time, each of these chairs was handcrafted by artisans,
I simply couldn't handle the sheer volume of requests, and sadly, I had no choice but to turn down some of the orders.
Ten years later, in the 1960 US presidential election, during the legendary television debate between John F. Kennedy and Richard Nixon,
This chair was used, and Kennedy, who sat down in the chair with his legs crossed and dominated the debate, won the election.
It's a well-known fact that this attracted attention from all over the world, especially from the United States.
At the time, it was called a round chair,
「Chairs within chairsWith the respectful expression,THE CHAIRHe came to be called by the nickname " ".
This chair will be loved all over the world.
The finger joint connecting the arm and the back features a uniquely beautiful overlapping curve.
The finger joint is an important feature when discussing this chair,
At the time of its unveiling, there are stories that Wegner himself considered it "unseemly" and tried to hide it with rattan,
Since then, the beauty of finger joints has been rediscovered, and they are now one of the key features of this chair.
Currently, reproductions are being used here,
EventuallyPP MOBLER / Hans J. Wegner (morphica)They're planning to replace it with an authentic version of the product♪
Enjoy a delightful lunch while basking in the pleasant sunlight by the window!
「ReminiscenceMasaki Kuzuhara, owner and chef of "[restaurant name]"
A chef from Nagoya, the local areaMasaki KuzuharaAfter graduating from high school,
Nagoya'sNagoya Marriott Associa HotelWhen he started his career as a chef,
「Such a world exists!They were deeply moved, saying, "..."
Located inside the MarriottMikuni NagoyaWhen you ate at ''MikuniThey wished to work at "
Tokyo'sGrand Cafe Shinbashi MikuniYou will learn the basics of cooking at "[this location]".
And ever since I decided to become a chef,30 years oldIt has been decided that they will become independent.
In addition to broadening his culinary horizons, he carefully considered where to train to gain further experience.
Tokyo'sQuintessence", and Osaka'sHajime"representing East and West
I will select two restaurants that have earned Michelin stars.
「Quintessence"ofShuzo KishidaThe chef kindly provided the photos.
KuzuharaThe chef said,30 years oldAlthough he set the goal of becoming independent,
He says that in his early twenties, he had absolutely no concrete plans.
At the time, they apparently had no idea what kind of shop it would be or what kind of business it would be.
Then one day,QuintessenceAt the age of 24, while undergoing training at "",
Shuzo KishidaChef'sLeek and sea urchinThe moment I tasted the dish,
In my mindLingering impressionThe phrase "..." came to mind vividly, and it remained in the back of his mind as an important keyword that he couldn't get out of his head.
At this time,The most important thing in life is the lingering feeling.He was convinced of this,
Both the culinary concept and the spatial concept are based on the idea of "Lingering Impressions and MemoriesYou will come to value "[this]."
I realized that sometimes, just one dish can change a person's life.
KuzuharaWith that in mind, the chef named the restaurant "Reminiscence ~Memories~It was named " ",
I envision within the words,Lingering feelings, memories, recollectionsThey begin to entrust their vision to each and every dish.
「Hajime"ofHajime YonedaFrom Mr.KuzuharaI received a photo of a memorable moment with the chef.
KuzuharaThe chef is 27 years old and works in OsakaHajime"inHajime YonedaI met Mr.
He gave off an impression that was so far removed from the professional chefs of the past,What an incredible person!"I was shocked,
「Even chefs can give people dreams and hope!He was apparently very impressed.
At that time,肇Meeting you made me truly proud of having chosen this path.
Not only cooking techniques and methods, but also attitude towards work.肇He told me that he learned a lot from [name].
"Expressing a dialogue with the Earth through food, space, and people"HajimeI absorbed a lot from that,
We will solidify our plans toward independence.
We aim to help you enrich your life not only through cooking, but also through the space and time you spend there.
Though modest,Reminiscence ~Memories~"teeth,
「I want to be a part of the rich lives of my guests.They strongly believe that.
Masaki Kuzuhara's Profile
2001 (age 16): Part-time job at Pergola, Nagoya Marriott Associa Hotel.
2003 (age 18) Grand Cafe Shinbashi Mikuni
2005 (age 20) Zetton 20. Avenue de Champagne
2008 (age 23) Quintessence
2011 (age 26) ENOTECA PINCHIORRI Nagoya
2012 (age 27) Hajime
2014 (age 29): Part-time job at Horai-ken restaurant.
July 2015 (age 30) Owner Chef of Reminiscence
Initially, the restaurant was only open for dinner,
September 2015They've recently started a new lunch service, and it seems to be a great success every day.
There is only one course available, priced at 6,500 yen.
Lunch course (6,500 yen, excluding tax and service charge): Approximately 8 dishes including main course and dessert + after-meal drink + tea and sweets.
Dinner course (¥12,500 + tax and service charge): Approximately 12 dishes including food and dessert + after-dinner drink + tea and sweets.
[Lunch Wine Course]
Wine course standard 6,500 yen (glass Champagne 90ml, wine pairing 50ml 4 glasses)
Wine course half 40ml 5 cups 4,800 yen (glass Champagne 90ml, wine pairing 30ml 4 cups)
Wine course short 3,500 yen (glass Champagne 90ml, wine pairing 40ml 2 glasses)
[Dinner Wine Course]
wine course standard 10,000 yen (glass Champagne 90ml, wine pairing 50ml 7 glasses)
Wine course half 40ml 5 glasses 7,500 yen (glass Champagne 90ml, wine pairing 30ml 7 glasses)
Wine course (half portion): 5 glasses of 40ml each, ¥5,500 (includes 90ml of Champagne and 4 glasses of 40ml wine pairing).
*This is a set price for champagne and wine pairing.
Of course, bottled wine is also available, so please let our staff know if you'd like some!
The course menu is the same for both lunch and dinner:Lingering feelings, memories, relief, reminiscencesIt will be provided in the form of "".
[Chapter 1] ~Aftermath~
The stories behind the dishes, which evoke a life full of ups and downs, reveal the chef's simplicity, purity, and sincerity, free from unnecessary burdens.
Enjoy the flow of flavors expressed in each and every dish.
In the first chapter, you can savor the layers of flavor, aroma, and aftertaste created by the harmonious blend of fresh ingredients.
[Chapter 2] ~Memory~
Chapter two has a simple structure that avoids presenting complex information to the eyes and palate, instead focusing on bringing out the natural flavors of the ingredients.
Among these methods, we particularly focus on the cooking process of the ingredients. Using charcoal grills and far-infrared warming cabinets, we deliver dishes to our customers with an exquisite texture.
Enjoy the concentrated flavors found in these simple dishes.
[Chapter 3] ~Relief~
Chapter three will feature freshly made desserts, which, like the main dishes, are a highlight of any restaurant experience.
The fleeting texture unique to freshly made food, along with the contrast between hot and cold temperatures, provides customers with a sense of reassurance and a pleasant sense of incongruity.
Using seasonal ingredients, you can enjoy a variety of flavors that suit everyone's taste.
[Final Chapter] ~Memories~
In the final chapter, we offer tea and sweets. We have also carefully selected the coffee we serve.
We use beans from Jimran Coffee, a specialty coffee bean shop located in Nakagawa Ward, Nagoya City, and brew our coffee carefully using a handmade cloth filter.
This specialty coffee allows you to enjoy the authentic aroma of the coffee beans, a clean taste, and a deep, lingering finish.
<In conclusion> We strive to be a restaurant where our customers feel comfortable, by not becoming complacent with our skills and by putting our utmost sincerity into our work.
The menu lists only the ingredients used, like a simply written message.
this is,KuzuharaThe worldview that the chef wants to express is本It was designed with the image of " in mind,
The book evokes associations with "lingering feelings, memories = recollections = album = BOOK," and is structured like a table of contents with an introduction, chapter 1, chapter 2, chapter 3, and conclusion.
Actually, it seems they plan to add another chapter around next spring.
KuzuharaExpressing the worldview envisioned by the chef本It seems that the writing is still in progress♪
The other day, weladeWe were in charge of planning this.
In a space overflowing with the warmth of wood, created by a first-class architect, located in Hamamatsu City, Shizuoka Prefecture,
He is a ceramic artist who is attracting attention from famous chefs all over the world.Mt. SukunagaWe will be exhibiting Mr./Ms. [Name]'s pottery.
「Takeshi Shakunaga Ceramic Art Exhibition in HamamatsuWe held the event at the end of November,
KuzuharaThe chef took advantage of his day off to travel all the way from Nagoya to Hamamatsu!
I was already impressed by his initiative, but I couldn't hide my surprise at his intuition and the speed of his decision-making at that time!
I picked up a plate with tree rings made by the artist at a ceramics exhibition and gazed at it intently.Kuzuharachef.
Although I had repeatedly promoted the event on Facebook, and they had seen the photos,
Upon actually holding it in their hands, they seemed to feel the power and presence emanating from the vessel firsthand.
「This is amazing!" and they placed their order immediately!
the current,"ReminiscenceAll of the vessels in "Kamachi Toho (Kamachi Pottery Shop)It is said that they are using "[this]",
Always seeking changeKuzuharaThe chef happened to be looking for tableware,
At that time, this time,Mt. SukunagaI was finally able to find the perfect vessel.
the current,Mt. SukunagaThe tableware is currently on backorder, and the earliest delivery date is approximately 3 months.
This time, weKuzuharaTo the chef as well:A series of travels with tablewareI would like to introduce the efforts of "[ ]"
I'll use the new pieces to create a set of five dishes I already own.ReminiscenceTake it to "
We've decided to collaborate with them ahead of time! (Thank you!)
Currently in useKamachiComparing it with other unique and distinctive pieces is also a highlight!
Mt. SukunagaEvent venue
Takeshi Shakunaga Ceramic Art Exhibition
Exhibition hall
Mt. Sukunaga
Black glazed pedestal plate, thin bowl with tree ring pattern
"San Pellegrino 750ml"
Red star andS. PellegrinoItalian mineral water characterized by its logo.
The water is hard water and contains carbonation, offering a fine effervescence and a mild, smooth finish.
It's perfect as a drink to enjoy with your meal!
"sea urchin"
KuzuharaThe chef chose the most pleasant ingredient from among the ingredients.Lingering impressionIngredients that give you that feeling aresea urchin"That's what he says.
And it was also an ingredient that changed his life.
「sea urchin"teeth,"ReminiscenceIt seems to be an indispensable ingredient among those that they want to express in "[this phrase]".
The lingering impression of the first chapter begins with "sea urchinIt was decided that "."
KamachiThe first dish was served in a dome-shaped, pure white ceramic dish.
Below葛Powdered tuiles are used,KuzuharaI've incorporated a touch of humor that only a chef can do (lol).
The crispy tuile is there to prolong the rich aftertaste of the sea urchin.
His cooking includesLingering impressionNumerous features and mechanisms are incorporated to enhance the enjoyment of the game.
Fresh sea urchin from Rishiri Island makes a beautiful appearance, accompanied by finely chopped lily bulbs and small florets of broccoli.
Then, garnish with herbs, place potato puree in the middle of the dish, and lay a layer of kudzu starch tuile at the bottom.
Since it's finger food, just pop it in your hand and enjoy!
The ingredients combine in your mouth, leaving a delicate and harmonious aftertaste along with the oceanic aroma of sea urchin.
Takeshi Shakunaga's "Black Glazed Thin Bowl" x "Oyster"
Mt. Sukunagaof"Black glazed shallow bowlThe second dish wasoysterThey collaborated with us! (Thank you!)
「oyster"teeth,肇The technique used is one taught to them by Mr. [Name], and the wood is fired in an oil bath at a core temperature of 50 degrees Celsius for two hours.
By cooking slowly at a low temperature,oysterIt is said that the delicious flavor of "[the ingredient]" is concentrated to an astonishing degree.
A concentrated flavoroyster" and grilled over charcoal to give it a fragrant aromaoysterThey offer two types, allowing you to enjoy two different flavors!
Below, there is a mixture of couscous, green apples, and chervil.
Cardamom herb oil, concentrated shrimp broth, tomato dressing, dairy products, green onions, red oranges, shiso leaves,
It consists of a foam of lightly smoked spices, and homemade dried seaweed seasoned with olive oil.
And apparently, a slice of lemon is secretly added to give the flavor a change and a touch of passion around the third bite!
This acidity acts as a pleasant essence, leaving a lasting impression in the back of your memory.Lingering impressionThis has been dragging on.
It was really on the third bite that I noticed something different from tomatoacidityI felt that things were going according to the chef's plan.
I will tell you my feelings later,You noticed that!They were surprised, saying, "..."
If you ask for a detailed list of the ingredients,
I was curious about how many different flavors would combine before I actually tasted it.
However, with each bite, a new texture and flavor unfolds,
And then, bite after bite, you just can't stop eating!
Initially, it took time for the chef and staff to get used to this style.
They aimed to offer a simple, straightforward flavor, avoiding excessive expression.
They are making gradual efforts to emphasize complexity and are aiming to create a variety of flavors.
KuzuharaThe chef came to create this dish because,肇He says he will wait until he receives a message from [Name].
At one point,肇Mr. [Name] apparently told me this story.
「A single, very beautiful yellow flower is lovely, but
A field of 100 different kinds of yellow flowers would be beautiful, wouldn't it?」
it is,
「While it's wonderful to express the flavor of the ingredients directly,
Combining various individual characteristics to create complexity evokes emotion.」
That's what he learned at that time.
for that,KuzuharaIn the chef's dish,
The aroma, saltiness, bitterness, sourness, sweetness, and umami are all well-balanced.
Each bite is carefully crafted to offer a different flavor.
I never imagined that the delight I felt from a single dish could be so profound, thanks to the changing flavors with every bite!
Kamachi's "Oysters"
Saga/Arita wareKamachi Toho (Kamachi Pottery Shop)Use the "[product name]" tableware.
Kamachi Pottery Shop began in the early Meiji period with a small kiln established by the first generation Kunitaro in Arita Izumiyama.
Since its founding as a company in 1953 (Showa 28), it has operated hotels, restaurants, inns, banquet halls,
We are expanding sales of Japanese tableware for restaurants through a "made-to-order/direct sales" model.
The "Teruemon" brand of commercial tableware is expanding and growing throughout Japan.
Michelin 3-star restaurantQuintessence" and others
Many famous restaurants that have received Michelin stars, as well as restaurants not only in Japan but also overseas,
This company has a long history and proven track record in the Japanese tableware industry, receiving requests and high praise from many highly discerning "professionals."
this time,KuzuharaFrom the chef:ReminiscenceBased on the concept of ",
Understanding those things, and from the lingering impressions and memories, all器"I imagined a beautiful touch"器"or,
A powerful feeling器Designed with images of nature, leaves floating in the sea and rivers, and the earth,
They apparently made everything to coincide with the opening!
Just recently,Specialty cuisineThe theme for the December issue of "[magazine name]" is "器" was attracting attention.
Until now, we have been using the same ingredients as the dish器It seems that many chefs adopted this approach,
Now,器Many chefs draw inspiration from this when creating their dishes.
That's allEach vessel has its own unique character.That means it exists!
In the future器"teeth,"cooking"and"chefThe relationship with " has become close,
I believe that these elements will play a crucial supporting role, enhancing the dishes and becoming an integral part of each restaurant's unique expression.
"bread"
The bread is from "baguette (Yellow Bucket Rabbit)"ofKazunori FuruiidoI'm having Mr./Ms. [Name] bake them for me.
KuzuharaThe chef seems to think that homemade bread is better,
Bread from bakeries is generally considered to be simply delicious.
We want our staff to be able to focus on other tasks during the time they would otherwise spend making bread.
To provide you with an even better dish,
「Leave it to the mochi shop.Apparently, they've been asked by a bakery to make them.
They are committed to organic products.RabbitThe bread is served warm.
Domestic wheat from Mie PrefectureNishino KaoriIt uses ",
This bread has a wonderful aroma, a soft and chewy texture, and allows you to savor the gentle flavors of natural ingredients.
"cattle"
「牛The dish is completed by pouring a clear, golden consommé made from chicken over the top.
We finished it in a way that would give you a sense of satisfaction.Eating soup"is.
Trippa (tripe) that has been simmered and grilled, served with yuzu oil, yuzu peel, and lentils simmered in sherry vinegar.
It is topped with semi-dried tomatoes, mustard greens, and chives.
It has a complexity unlike anything I've ever tasted before, yet all the ingredients come together harmoniously.
The subtle hint of yuzu appeals to the culinary memories of the Japanese palate.
Actually, even here, the sourness of a single slice of lemon, distinct from that of yuzu, lingers in the brain.
The lemon accent is just right, leaving a lasting impression.
Takeshi Shakunaga's "Tree Ring Thin Bowl" x "Salad"
Mt. Sukunagaof"Tree ring thin bowlThe fourth dish wassaladThey collaborated with us! (Thank you!)
A combination of 20 kinds of herbs and 9 kinds of root vegetables,
The dish is finished by sprinkling dried olive powder on top.salad"is.
KuzuharaThe chef said:
「When it comes to salads, I still have a strong impression of Hajime's "Earth,"
For first-time customers at lunchtime, I really want them to enjoy vegetables in a simple way.
It doesn't have the same flavor or flair as Hajime's "Earth,"
We strive to create a flavor that can only be found here."and.
Root vegetables delivered directly from the farm (sweet potatoes, yams, turnips, lotus roots, taro, burdock, red carrots, maitake mushrooms, ginkgo nuts, etc.)
By grilling the vegetables over charcoal to bring out their natural flavor, we express our gratitude for nature's bounty.
By toasting the sesame seeds, you can enjoy the aroma, and by making the finely chopped prosciutto crispy, you can enjoy the texture.
Enjoy the sweetness of onions that have been sautéed slowly until they melt.
A simple dish to enjoy with the aroma of herbs, the delicious acidity of vinegar, and the rich flavor of oil.salad"teeth,
ProperlyReminiscenceA memorable meal that can only be enjoyed at "saladIt has been finished to the point of being "
I remember how the single herb added as an accent really enhanced the flavor in my mouth.
Multiple layers of flavor intertwine, allowing you to truly appreciate the balance of the five basic tastes (sour, bitter, sweet, spicy, and salty).
Kamachi's "Salad"
Hall staffShunichi IchiharaMr. previously saidAudiIt seems you were working at "",
KuzuharaWhen I happened to meet the chef at work,
I felt the chef's passion and dedication,With him, it could become a really interesting restaurant!"and,
It seems they decided to change careers from a different industry.
It seems they have extensive experience in the service industry; they are calm and provide very smart service.
Takeshi Shakunaga's "Black Glazed Plate" x "Eel"
Mt. Sukunagaof"黒釉台皿」を5皿目の「鰻They collaborated with us! (Thank you!)
鰻は生きたまま捌き、皮目に湯をかけ、ぬめりを凝固させてから取り除き、
塩をし、紙で覆い余分な水分を取り、串に刺し、炭火でじっくりと焼いています。
皮面の絶妙な焼き加減を見るからに、相当な神経を要すると思います！
さらに、炭火で焼く際には、ボルドーのソーテルヌワインをスプレーで振りかけながらじっくり焼くそうです！
そうすることにより、「鰻」の身をよりふくよかにさせ、
ペアリングワインとも相性が合うように気付かない程度の風味付けをされています。
「鰻」は、4切れ用意されており、その内の1切れだけスパイスを纏った「鰻」がいます。
スパイスは、（クミン1、アニス1、コリアンダー1、山椒0.5、オイル適量）の割合で調合し、
香りを最大限に抽出するために、それぞれのスパイスを炒っているそうです！
全ては、味の変化を楽しんでいただき「Lingering impression」を感じ取るために。
「鰻」には、アーリーレッドのスライス、レッドスプラウト、マイクロセロリを添えています。
そして、白焼きに合う薬味として、今まで味わったこともないような組み合わせで、
バリエーション豊かな薬味を用意されています。
1つは、燻製した根セロリのピュレ。
燻製させることで根セロリの香りを引き立たせたピュレは、意外や意外！香ばしい白焼きとの相性が抜群です！
そして、根セロリの千切りをシェリーマスタードのドレッシングで和えたものも添えられており、
白焼きの脂を小休止させるかのように箸休め的な存在にもなる根セロリのサラダ。
もう1つは、金柑のソース。
金柑の甘酸っぱさとほのかな苦みを白焼きに合わせることで、口中がスッキリとリセットされます！
さらに、万能ネギ、山葵。
山葵は、白焼きに吹きかけたソーテルヌワインと同じものと白醤油で調合してあり、
風味豊かにまろやかな刺激にしてありますが、これまた白焼きをさっぱりといただけ、極上の美味しさです！
最後に、先ほどのスパイスのオイルなしを添えて。
この薬味は、食べ順が決められているわけでもなく、どの組み合わせでいただくのも自由だと思います。
現に、山葵と根セロリと白焼きの組み合わせは、新しい発見で美味しかったです！
「Reminiscence」のSpécialité（スペシャリテ）である炭火焼の「鰻」の白焼きは、
奇をてらいすぎることなく、しかし、今まで鰻専門店でいただいたどの鰻とも違い、
脂が上品に感じ、薬味と合わせることで、一味一味が大切な想いを訴えかけるかのように、
複雑な深みある味わいが広がり、1切れ毎に違った味わいを楽しめ、
食べ進む毎に楽しみが重なる最高の逸品でございます♪
Kamachiの「鰻」
釋永岳「年輪皿（32cm）」×「肉」
Mt. Sukunagaof"年輪皿（32cm）」を6皿目の「肉They collaborated with us! (Thank you!)
茨城の500gほどの「小鳩」を使用されており、
捌いて皮目に血を塗り、扇風機で乾燥させ、胸上部を守るような感じでラップで巻き付け、
赤外線温蔵庫で65度に設定し、およそ1時間30分ほどかけて火入れを行います。
芯温は、46.5度くらいまで上げた時、取り出しラップを剥き、骨から身を外し、
塩をまぶし、できるだけ炭火から近い場所に網をセットすることで皮目だけを瞬間に焼くそうです！
その瞬間、目を離すことは1秒たりともなく、
良い頃合いを自身の目で見極められています。
付け合せやソースは、いろいろ趣向を凝らされているようですが、
インパクト付けられるよう努力をされているようで、内容はその時により異なります。
この時は、「小鳩」のジューにわずかながらの冬トリュフ、
そして、秋に大量に購入し乾燥させておいたという香茸をたっぷりと使われ、
トランペットなどと合わせて深み溢れる旨味をたっぷりと引き出します。
カシスのソースは、エシャロットを細かく切りソテーし、カシスヴィネガー、クレームドカシス、カシスで作られています。
ソースの色合いに馴染むよう、ビーツも添えて。
小鳩は、胸肉と手羽、そしてレバーの部位をそれぞれ楽しめ、
皮は見事なパリッと具合でナイフが綺麗に入ります。
中は過去一の絶妙な火入れ状態で、
何とも血の旨味を感じさせる素晴らしい「小鳩」で思わず身震いしてしまうほど！
思わず「なんて食感なの！」と2人で叫んでしまいました（笑）
ポーションも程好く上品で、器に対する余白も美しく、
まさに芸術品のように感じる一皿で、記憶に鮮明に残り続けるであろう一皿でもあります♪
Kamachiの「肉」
「みかん」
最初のデザートは、高知の「青果の堀田"of"温州みかん」を用い、
みかんの皮と紅茶で香り付けしたゼリーを下に敷き詰め、その上にフレッシュみかんを2房添え、
自家製のみかんゼリーを一欠片、そして、少しクリーミィーなアイスを小さいスプーンで1杯、
フレッシュ100%アイスクリームを小さいスプーンで2杯、カラメリゼしたみかんを一欠片、
最後にみかんをそのまま凍らせてマイクロプレーンを用いて、
削りたてのふわふわ食感でいただく、
フレッシュ100％みかんのグラニテを用意されています。
混ぜ合わせていただくと、ありとあらゆる角度の「みかん」を堪能することができます。
Kuzuharaシェフは、実は小さなお子様が2人いらっしゃるお父様で、
いつもお子様たちが美味しそうに頬張るみかんゼリーが、たまたま冷凍庫で凍っていたものを食べた時に、
素直に美味しいと思ったことから、こちらのデザートを思い付かれたそうです！
わたしも幼い頃によくゼリーを凍らせていたことを懐かしく思い出すことができた愛らしい一品です♪
釋永岳「黒釉シャーレ（28cm）リバーシブル」×「バナナ」
Mt. Sukunagaof"黒釉シャーレ（28cm）」をリバーシブルで2皿目のデザート「bananaThey collaborated with us! (Thank you!)
こちらは、Kuzuharaシェフが大好きだという「チョコバナナクレープ」をレストラン風にアレンジされたデザートです。
ラム酒で味付けしたバナナにホワイトチョコのムース、
チョコクリーム、ゴマクリーム、ゴマテュイル、チョコテュイルに焼きたてのクレープを添えて。
リコッタチーズのアイスとはちみつレモン、シナモンを添えて、最後にラム酒ソースをかけていただきます。
ラム酒の香りが漂う、ちょっと大人の「チョコバナナクレープThat's it♪
Kamachiの「バナナ」
"Tea sweets"
こちらの器は、Kuzuharaシェフがオーダーされた内の一部で、Mt. Sukunagaof"年輪台皿"is!
サイズ感もお茶菓子に合っており、ナチュラルな空間にもしっくりと合っています。
お茶菓子は、「reminiscence」というテーマでKuzuharaシェフが小さい頃によく食べていたお菓子を再現されており、
現在は、チョコボールやジャイアントコーン、プッチンプリンやチーズケーキなどがあります。
この日は、可愛らしいサイズ感のジャイアントコーンとプッチンプリンの2種が登場！
あくまでも「Reminiscence」のテーマに沿って、
コンセプトの「reminiscence」を体験して欲しいと、懐かしさを感じるお茶菓子を提供されています。
見た目では、駄菓子らしさをイメージさせながらも、
良質な食材にこだわり、あえて難しい技法を使わずにシンプルにすることで、
人の記憶に訴えかけながら、ほんの少しのユーモアを添えて、
そこに懐かしさを感じてもらえたらと願われているようです。
自分の幼き頃を思い出してみたり、
Kuzuharaシェフがこのお菓子を頬張っていたであろう頃の姿を想像してみたりと、
思わず、食べる前からほっこりとしてしまう心温まる「茶菓子That's it♪
「スペシャリティコーヒー」
コーヒーは、本当に美味しいコーヒーを愛情持って焙煎してくれる人に出逢えたことを機に、
季節に応じて珈琲豆を変え、純粋に美味しいコーヒーを知ってもらえるよう、
エスプレッソは提供されないそうです。
名古屋市中川区にありますコーヒー豆専門店「JIMLAN COFFEE ジムランコーヒー"ofNishikawa AtsushiMr.
丁寧に焙煎したタンザニア産モンデュール農園で作られた豆を使用されており、
「JIMLAN COFFEE ジムランコーヒー」で提供されている技法と同じように、
丁寧にハンドメイドのネルフィルターで淹れられています。
「Reminiscence」のコンセプトである「Lingering Impressions and Memories」に相応しい、
コーヒー本来の豆の香りやすっきりとした味わいと深い余韻が楽しめ、
身体にスッと馴染む本当に素晴らしいコーヒーでした♪
「和紅茶」
和紅茶は、オープン当初は、「MARIAGES FRÈRES マリアージュ フレール」を採用されていたようですが、
美味しい茶葉を作る日本の生産者と出逢えたことを機に替えられています。
現在は、日本一の釜炒り茶産地である宮崎県五ヶ瀬町「宮崎茶房"of宮崎亮Mr.
お茶と同じ技法を活かして作られている有機和紅茶を使用。
日本で作られた和紅茶は日本の水に良く合い、日本人好みの紅茶になると言われています。
体にしみるような味わいと、ほんのりやわらかな自然の甘味を楽しめます♪
コーヒー＆紅茶のカップは、有田焼の産地である佐賀県にて生まれた陶磁器ブランド
「1616/Arita Japan"of"1616 / SB “Colour Porcelain”」シリーズのカップ＆ソーサーを採用されています。
取っ手は少々持ちづらさがあるのですが、色合いの優しさと程好い緊張感が好評だそうです♪
最後にスタッフ全員と記念撮影させていただきました！（感謝感激）
左から順に、若尾嘉子、イジョンジュン、吉山悠介、熊谷勇人、Masaki Kuzuhara、鈴木剛、松永新一郎、Shunichi Ichihara。
若尾嘉子 元リューズ パティシエ（22歳）
イジョンジュン 研修を共にした友人（25歳）
吉山悠介 （22歳）
熊谷勇人 仙台から突如舞い降りた戦士（26歳）
鈴木剛 元ピンキオーリ サービスマン来年ソムリエを目指す（22歳）
松永新一郎 エスキスから来た救世主（28歳）
市原俊一 元アウディスタッフ ゼットンで飲食経験有りの風格紳士（38歳）
「Reminiscence"teeth,
Kuzuharaシェフを筆頭に、若きキッチンスタッフ4名と、
経験も知識も豊富なホール3名の素晴らしいスタッフと力を合わせて、
今後益々ご活躍されることと思います！
最後に、Kuzuharaシェフに実際にMt. Sukunagaの器を試していただいた感想を伺ってみると、こう仰いました。
「自分の表現していきたい新たな料理をこの器と共に挑戦していきたいです！"and.
おそらく新春を迎える頃には「Reminiscence」に新しい器が登場します。
お楽しみになさってくださいね♪
Reminiscence
Address: Comfort Sakae 2F, 2-15-16 Sakae, Naka-ku, Nagoya City, Aichi Prefecture
Reservations: TEL 052-228-8337
For inquiries, please call: 052-228-8275
営業時間：ランチ12:00～13:00（L.O.）、ディナー18:00～20:00（L.O.）
定休日：基本日曜日
12月の定休日：12月6日(日)・13日(日)・30日(水)・31日(木)
（※基本、日曜定休とされていますが、月によって変更もありますので、サイトの予約カレンダーでご確認ください）
http://www.reminiscence0723.com/
