Aichi Mikawa "Pizzeria Ocean" Wedding Anniversary Trip (1) Stone oven pizza on the terrace overlooking Mikawa Bay

Stone oven pizza lunch at "Pizzeria Ocean", which stands along the coast of Mikawajibe and has a terrace seat with dogs that overlook Mikawa Bay! On the premises where the group's "Ocean Community" spreads, there is a "Uminomae store"、"Pizzeria Ocean"、"Italian Food and Wine Kisaku"、Currently, these three stores are lined up like a collective facility。 "Uminomae store" This is eco-friendly clothing and accessories.、Accessories、It will be a select shop that stocks foods and ingredients that are gentle on the body.、Holding exhibitions and events with artists and artists。Also、As a marine sport in Mikawa Bay、Uninhabited Island Sea Kayak Tours and SUP、kayak、Trekking to SUP YOGA Trial Lesson、Activity tours are planned and held.、You can receive a play experience that makes use of nature.。 Park your car in the parking lot、If you go up the wooden stairs next to "Uminomae Store" and go to the right, you will reach "Pizzeria Ocean"。This year、Our wedding anniversary, which celebrates the 12th wedding anniversary and becomes a "silk wedding ceremony / flax wedding ceremony",、I came to "Mikawa Onsen" in Nishio City, Aichi Prefecture, which can be reached in about one and a half hours by car from Hamamatsu。To be a doggie trip with your dog Chocolat、Go to dog-friendly restaurants and cafes。 "Pizzeria Ocean" A chewy and unique dough made with pesticide-free ground flour and homemade brewer's yeast is freshly baked in a stone kiln.、Enjoy authentic pizza at "Pizzeria Ocean"。 Like the exterior, the interior of the store is full of cuteness in a natural style using wood grain。 If you are accompanied by a dog、It will be a meal on the terrace、Orders can be placed at the cash register in the store while holding the dog.。On this day, it was reserved in the store after exactly one turn.、It is so popular that the Soldout menu has already come out。I can't make a reservation.、From the official website、By accessing the online order reception online before entering the store,、There is also a grateful service that allows you to check the number of people waiting.、Peace of mind even when visiting from afar。 Counter seats with a view of Mikawa Bay。 The number of seats in the store is limited.、Setting up 2-3 people in a small table。 The staff is friendly and polite.。 The round stone kiln resembles the head of an octopus.、A cute structure with sea blue and octopus legs on the wall。Pizzaiolo's older sister wearing a turban like MISIA。While burning firewood and adjusting the temperature of the stone kiln、The dough is made with natural yeast and slowly fermented for at least 36 hours, and the sauce and ingredients are lined up and quickly put into the kiln。The moment when you pull your hand to unload the dough from the top of the pizza peel at once、A small sound of "swoosh" resonates。 The baking time is only about one and a half minutes, and it is baked all at once。 We with a dog、While the pizza was baking, I headed to the terrace seats.、Let's wait for it to be finished。 Despite the rain forecast、Miraculously, the rain lifted and even the sun peeked out on this day。You can enjoy the view of Mikawa Bay from the terrace seats。 Terrace seats、There is also a covered space inside.、There is no problem even if it rains a little、Don't worry if you don't like the strong sunlight of summer days。 Water in a glass on the counter、Hot water is prepared in the pot.、You can enjoy it freely on your own。 On the blackboard, there is a guide map to the sister restaurant "Williams Gelato / Williams Gelato" in the neighborhood and recommended menus、Event introductions are depicted。 The terrace seats on the wooden deck are spacious and comfortable.、There are more than enough seats。Here it is still、Let's sit at the counter seat along the coast with the best view。 Kajishima is an uninhabited island floating in Mikawa Bay in front of you。It is famous for its "large clams" that become the brand Asari, and tide pickers are also popular。 Even though it is a warm winter、2Because the outside air of the moon is cold、If you ask the staff、Hot water bottles and blankets are available for free。 While admiring the scenery, the freshly baked pizza is ready! Enjoy it with your dog Chocolat、The terrace seats overlooking Mikawa Bay are the best view! "Margherita" ¥1,300 Ocean's original craft beer "Sunset Ale" ¥900 Stone oven self-roasted coffee beans "Hot coffee" ¥500 The best combination of freshly baked pizza and craft beer。They will also provide you with one pizza that you ordered for each.、You can share it while it's warm。I should have ordered coffee after dinner、When I told you that it has cooled down、Reheat it、The hospitality and service spirit are also outstanding! The coffee brewed with coffee beans that are roasted in-house in a stone oven has a fragrant and mellow taste and is very easy to drink。 Ocean's original craft beer "Sunset Ale" ¥ 900 Ocean's original craft beer created in cooperation with the brewery "HYAPPA BREWS" in Nishiura, Gamagori。An Australian-style ale beer with a slight bitterness in the light mouth.、Because it is inspired by a sunset and roasted malt is added to add color and flavor.、Vivid colors that make you think of the sunset! I would like you to drink slowly while looking at the sky of Mikawa Bay、And、It is a craft beer with such thoughts。 "Margherita" ¥ 1,300 This fabric is、We use wheat grown with pesticide-free and chemical-free fertilizers from the directly managed farm of the Wappa Chita Collaborative Office.、With fresh wheat because it is milled to order、When you bite into it, the aroma spreads、It has a gentle sweetness、The scent of wheat softly passes through the nose、Chewy and chewy texture。The cheese is made from the cheese workshop "Santolcio", which has been handmade since 2001 in Kira-cho, Nishio City, Aichi Prefecture。Particular attention to the selection of fresh milk as a raw material、No additives、Formulation and manufacturing method of lactic acid bacteria、The cheeses are carefully handmade one by one with the utmost care in aging, and are fresh。And、Oil、No chemicals are used、Without deodorization or decolorization、Uses precious domestic rapeseed oil that is made by the traditional method and is particular about 100% purity。Sticking to the material、Stone oven pizza baked by artisans。 Among the pizzas, the standard menu "Margherita" that you must order。Tomato sauce with a good balance of sweetness and acidity, fresh mozzarella cheese from Aichi Prefecture, and fine cheese、Served with fragrant basil、The cornicione (ear part) is crispy and fragrant、Appetizing saltiness is felt,、A piece where you can enjoy a flavorful pizza that blends in with the chewy dough。 Despite the fact that the chocolate is also after eating my own rice、I'm tempted to eat pizza (laughs). "Tonno" ¥1,550 in Italian”"Tonno" means "tuna"。Plenty of tuna on board、Mozzarella with fine cheese、Fragrant basil on sweet onions、And the black pepper accent tightens the taste of "Tonno", which is easy for children to eat。 A change from light rain、Mikawa Bay with a beautiful gradation of the sky。 Thanks to the blanket wrapped in a hot water bottle, it will be warm from the feet、2I was able to enjoy a leisurely meal on the terrace seat of the moon。 After the meal, take a stroll around the grounds of the Ocean Community。 The Italian restaurant "Italian Food and Wine Kisaku" on the slope of the pizzeria is closed on this day。A restaurant where you can easily enjoy wine, pasta, and one-dish dishes to match your meal。 The trailer house next to the Italian restaurant is also on a small hill overlooking Mikawa Bay.、1It is rented out with a plan that allows you to share a timeshare limited to one group per day。From early in the morning, active activities such as SUP and kayaking (April to October)、For lunch, enjoy pizza and an Italian lunch course at your leisure、Looking at the sea and having tea in the garden、BBQ is also a place where you can enjoy it with friends and family。 This excursion to Mikawa is、Spend a relaxing time looking at the sea、Soak in the hot springs、It is an anniversary trip to heal the fatigue of daily life。In search of delicious stone oven pizza、I would like to visit again when the weather is nice! Pizzeria Ocean Address:186-36 Kasagai, Terabe-cho, Nishio-shi, Aichi TEL:0563-65-2016(Reservations are not possible, online order reception is possible) Business hours:11:00~ 17:00 Closed on Mondays:Tuesday & Wednesday Parking:In front of the store https://ocean-co.jp/pizzeria/...

Hamamatsu / Lake Hamana "Bentenjima Yamamototei" Lakeside lunch overlooking Lake Hamana and enjoying fish riverside cuisine

As one of the resorts of Lake Hamana、Swimming and fishing、clamming、Cruise ship、Hot Springs、Enjoy fireworks and more、Bentenjima in Maisaka Town is crowded with many tourists。 Surrounded by towering palm trees、Bentenjima Seaside Park is in the best location overlooking the red torii gate floating on the lake and Lake Hamana。It is a 3-minute walk from JR Bentenjima Station, and transportation is convenient.、It is also a recommended spot that can be guided when visitors from outside the prefecture。 Benten island in Lake Hamana.、Lunch time overlooking Lake Hamana at "Bentenjima Yamamoto-tei", which offers fresh ingredients from the local Lake Hamana in the best condition。 Bentenjima Yamamoto-tei、1975Established in 1975、It was running across the street from this place.。Is here.、As a sister store of "Bentenjima Yamamototei" which is the head office、2017Opened in March 2008 under the name "Uogishi Restaurant Taisuke"、2020In February 2008, the two stores merged to leave the name of the historic head office.、Reopened as "Bentenjima Yamamototei"。 Bentenjima Yamamoto-tei This is where the sons of the previous generation succeed、The eldest son is the second generation, and the second son is supporting、He is active as a brother。 Second-generation owner:Kosuke Yamamoto was born and raised in Bentenjima, Maisaka Town.、After knowing all the materials of Lake Hamana, he trained in Kyoto。 After that、More than 20 years of learning knowledge and experience under a master who is also my father。Father's will、Taste taken over、 We will continue to pursue the taste of the region that will satisfy us even more.、It has been inherited from Yamamoto-tei。 younger brother:Shuji Yamamoto trained in Kyoto。After that、Experience cooking abroad and learn a variety of techniques.、 Currently, he and his brother are supported as the main pillars of the store。 From facing the lakeside、Boasting a great location overlooking Lake Hamana in front of you、Local people started.、Support from tourists is also thick、A popular restaurant that shows a lot of buzz。 Although there is mild sunshine on this day,、Lake Hamana in winter, when the sky wind of Enshu, which can be said to be a seasonal wind, blows, makes the lakeside feel chilly。 Here you will、We handle ingredients representing Lake Hamana such as eel and chin、From an affordable set meal、We have a course meal tailored to various scenes、The varied menu is also one of the most popular。 We have prepared a hand-watershed with a magnificent Suppon sculpture that makes it clear at a glance that it is a Suppon dealer。 Japan's Suppon、1879It began when it was farmed in Lake Hamana in the year.、Served as a specialty dish in a place related to this place。It is purchased from "Hattori Nakamura Yoriba" in Lake Hamana, which is famous as the best Suppon brand in Japan.、Taking advantage of the natural environment of Lake Hamana、High-quality suppon grown over 3 to 4 years by the method of open-world aquaculture、You can enjoy an elegant, refreshing and habit-free taste。 A large water tank is installed in the spacious store、The popular "Ise Shrimp Festival" is being held.、100g Available for ¥1,650。 Lobster、After all, the torso is fun as sashimi、For the head, miso soup is recommended.、You can also enjoy it with salt grilling or tempura。 1On the 1st floor, there is a counter seat surrounding the raw spoon and a horiki-style tatami room seat that is a semi-private room style with a small rise.、2On the floor, there is a Japanese-style room table and table seats.、Can also be used as a banquet table。 There are about 80 seats in total, which is a generous number of seats。Also、Completely private rooms are reserved by appointment and a room fee will be charged separately。 Underground seawater at a depth of 50 meters is pumped up and used.。Pumping and circulating wastewater、2By cleaning the cage once a week、A cage that is kept in a clean condition。 Starting with the river pig, which is a winter feast、Abalone and mollusks、Flat-eyed red snapper、Lots of mackerel and more。 This time, at the 2nd floor seats, which have a relaxed Japanese-style room with a calm atmosphere of tatami mats.、You will enjoy it while overlooking Lake Hamana。 "Assorted sashimi (2 servings)" ¥ 4,230 I had "Haze" included in the recommendation of the day.、2Order a stab in front of people。Red sea bream、Haze、Flu liver、Tiger prawns、Scallop、Squid、Tuna、It is a seared tuna and a sumptuous stab。Haze was the image of tempura, but、The sashimi is also exquisite! The flesh is moist yet elastic、You can enjoy the sweetness。 "Haze's Bone Crackers" Bone crackers that come with Haze's sashimi。It is crispy and fragrantly fried.、It's spiced and perfect for sake.。 Winter limited "fried oyster set meal" ¥ 1,760 Oyster season has arrived again this year。Raw oysters are also delicious,、The best small oysters from Lake Hamana are fried oysters。 "Buri daikon set meal" ¥ 1,500 Fatty yellowtail、Moist and soft、The radish is soaked in broth and has a strong flavor。 "Live Shrimp Tendon" ¥ 2,310 Straight and beautifully fried prawns are lined up.、Three live prawns、A sumptuous live shrimp tendon served with eggplant tempura and shishito ten.。 2There are also table seats on the floor.、If you have weak legs, it is a good idea to let us know at the time of reservation。Overlooking Lake Hamana、"Bentenjima Yamamoto-tei" on the shore of Lake Hamana, where you can enjoy fresh live fish dishes that make you feel the blessings of Enshu Nada。Recommended for those who are looking for lunch around Lake Hamana。 Bentenjima Yamamototei Address:3212-3 Bentenjima, Maisaka-cho, Nishi-ku, Hamamatsu-shi, Shizuoka TEL:053-592-1919 Hours of operation:Lunch 11:30-14:30、Dinner 16:30To 22:00(Last order 21:00( 2) Parking lot:16Stand (free) Closed:Thursday http://www.yamamototei.com/ ...

Izu Doi Birthday Trip 2023 (8) "LOQUAT Nishiizu" Italian restaurant with accommodation facilities that has been renovated from a mansion that is more than 300 years old

Birthday lunch at the Italian restaurant "Takeru Quindici LOQUAT Nishiizu" attached to the Italian auberge "LOQUAT Nishi Izu" in Toi Onsen, Izu。 We renovated the "old mansion" that boasts a history of more than 300 years of the large landowner "Suzuki family" that has been the lord of Dohi for generations since the Egi period.、2021It is an accommodation facility that is limited to three groups per day, two "Kura" opened in April of this year and a villa villa "SUGURO"。On a site of about 730 tsubo、The main house and three storehouses、Lush terrace、There is a backyard with an old white cedar tree.、The two warehouses are rooms for two people and one group each.、The other brewery is、As an esthetic salon during the day、In the evenings, it is used as a bar serving cocktails made with local citrus。The operation of this place is、"ARTH Co., Ltd.", which is involved in the operation of accommodation facilities and regional revitalization nationwide, has become the parent body.、Started creating a new model for regional revitalization centered on the revitalization and commercialization of historical buildings in Izu。 The attached Italian restaurant "Takeru Quindici LOQUAT Nishiizu" is located in the main house.、For accommodation, we renovated the "storehouse" in the back.、A room with an open-air bath is "Ninokura"、Two buildings of "Sannokura" are available.。 To the right of the entrance to the main house、「GELATO&BAKE SANTi / Gelato & Bake Santi"、Authentic gelato and freshly baked bread that make use of seasonal ingredients。Aiko Matsumoto, owner and chef of SANTi,、2019 year、Gelato using unheated honey and rosemary from Kamakura won second place in "Gelato World Tour Yokohama"、2020In the years、100 Best Gelato Chefs in the World (Hosted by):Gelato Festival)。 Soft breads such as plain bread and brioche、Hard type using rye or whole wheat flour、Danish such as croissants and side dishes、Various types of bread are available。 This day is the last day of the Izu trip、On the way back, we stopped at Makinohara、I also bought bread souvenirs at my parents' house and my daughter's house。 The most popular "Pandomi" ¥ 500 Uses homemade yeast cultured from camellia petals with a sweet and chewy texture。 "Cinnamon Danish" ¥ 290 Cinnamon sugar is rolled on Danish dough、Lemon sugar icing。 "Brioche & Salted Brioche Half&Half" ¥520 "Croque Monsieur" ¥280 Ham and Gruyere cheese。 "Mushroom Cream Sauce Croque Monsieur" ¥ 280 Sandwiched with homemade mushroom cream sauce、Autumn/Winter Limited Croque Monsieur。 "Croissant" ¥ 350 Crunchy texture with a luxurious aroma of fermented butter。 "Pain au Chocolat" ¥ 350 Uses two types of chocolate with a crispy texture。 "Walnut Cheese Baton" ¥ 290 Baguette dough kneaded with walnuts and Pecorino Romano cheese。 What is the facility name "LOQUAT"?、It has the meaning of "枇杷"、It can only be found in the land of Dohi、It refers to the phantom fruit "白枇杷"。Soft as human skin、Because if you don't handle it gently, it will be damaged.、It's hard to get out of the soil、Precious fruits that take root in this town and nature。It expresses the desire to take root in the pride of this town as a symbol。 Chef Junji Ozeki Studied under Chef Shinji Harada at the age of 25、Served as the head chef of "Aroma Fresca"、 After that、After working at an Italian restaurant in Tokyo、 2021Since the year, he has been the main chef of "Takeru Quindich LOQUAT Nishiizu store"。 The frame of the mansion that was built more than 300 years ago remains as it is、Without touching the transom、A structure that makes use of the profound aesthetics of the old house as it is。 Here you will、Using ingredients related to Shizuoka Prefecture、For customers who come from far away、He is doing his best to convey the charm of this place。Taking advantage of the strengths of Shizuoka, where vegetables are especially delicious,、The Italian method is incorporated so that the dish can be enjoyed in a simple way。In order to enjoy the taste of the ingredients as they are、Meat and fish are cooked very simply.、Serve with contorno and sauce using vegetables that are in season、Serving dishes that can express the seasons。 Terrace seats with a view of the Japan garden。 A corridor in a good old-fashioned Japan house。 A small raised dining room overlooking the garden、You can take off your shoes and enjoy your meal while feeling the warmth of the wood that has passed through the ages。 Magnificent beams that feel the weight of the history of Japan houses。 Copper lampshade hung on the tabletop。 Because I had made a reservation for a birthday lunch on this day、Chef Ozeki will give you a happy celebratory service.。(Gratitude) During the trip、I've toasted many times.、It's always nice to be celebrated again and again。 Speciale "Shizuoka Vegetable Bagna Cauda" Shizuoka Vegetable Bagna Cauda is the first Shizuoka vegetable bagna cauda served as a lunch specialty.、Actually with the chef's own feet、Go to farmers and direct sales shops、We have carefully selected vegetables that we think are really delicious。Feel the feelings of the producers directly、It is considered to be an important dish to convey it to customers。 Arugula、Wasabi greens、Mustard、Cucumber、Yellow turnip、Twenty-day radish、Red walnut vegetables、Soak it in a hot pot of sauce、While chewing on the crispy texture and the original taste of vegetables、You can also enjoy the deep taste of the sauce。 This time the、Speciale、Appetizers、Pasta、Main、Dessert、Drink "Lunch Course" ¥4,500。Mr. Naoto the bow cutter who served、In my previous job, I was a middleman wholesaler at Toyosu Market.、Your parents' house is、My family is a salt craftsman of "Ida Salt"、It is said that it is painstakingly made with salt, which is also used in high-end sushi restaurants such as Ginza and Azabu.、It is also available at this restaurant.、It can also be purchased as a souvenir。 "Antipasto Mist / Assorted Appetizers" A total of 7 kinds of assortments are prepared、All of them are gentle to taste、Cooking methods that make the most of ingredients。 ・ Red Fuji salmon roe and avocado tart pickled in Ida salt ・ Anno sweet potato and fromage blanc ・ Okamura beef polpettini ・ Delicious chicken ham with savory vegetable sauce ・ Today's pottage / squash ・ Mishima taro bistecca burdock red wine sauce ・ Today's fresh fish carpaccio with fresh peanut sauce "Homemade hand-made pasta and local fish aglio olio caper flavor" Chewy flat noodles tagliatelle、Plenty of red snapper、Sprinkle with caper powder to accentuate the sour taste。 "Spaghetti with Izu mushrooms and salsiccia with tomato sauce Sanremo style" Spaghetti with tomato sauce with plenty of Izu mushrooms、Top with the flavor of homemade salsiccia。 Unlike appetizers、The pasta has a strong impression of a gutsy and salty attack。 "Fragrant grilled Dalmaika with white balsamic sauce with figs and green beans" Dalmaika is in season in late autumn.、Crisp and elastic yet crisp、You can feel the sweetness and flavor。A dish of figs and green beans with white balsamic vinegar for a fragrant and refreshing finish。 "Oven-baked pork with burnt anchovy sauce" Shizuoka-type brand pork Fuji no Kuni pork、No fishy smell、Because it contains a moderate amount of fat in the tight red meat、It is tender and flavorful, and you can enjoy its juicy taste even when cooked。Thick and satisfying to eat、It goes great with burnt anchovy sauce。 If you choose Dolce from each of the three types、Mine was decorated with a birthday plate! "Chestnut tiramisu with seasonal fruits" Moist tiramisu、Packed with rich chestnut flavor。 "Izu Fresh Ginger and Lemon Sorbet with Spumante Jelly" We love refreshing citrus desserts。The combination of fresh ginger and lemon is exquisite.、Perfect for dessert after a meal! From a birthday trip with your dog Chocolat to a custom-made ring gift、Thank you to the kind master who arranges everything。 "ORDER JEWELRY ROSANNE" By Naoki Maeda, a jewelry designer and owner of the jewelry shop "ORDER JEWELRY ROSANNE" in Hamamatsu、The Miracle Ring Created。Bring in my favorite Ruth、A custom-made ring designed over a period of about half a year。I wanted a classic antique-style design to match the atmosphere of the opal、He created about 10 types of design patterns from all kinds of perspectives.、Production while fine-tuning based on the design selected from among them。The long-awaited ring is finally in your hands、It's more than I imagined! "Coffee" is a good way to end your trip、The splendor of traditional Japan houses and、A pleasant meal full of aftertaste while looking back on the memories of the Izu trip。This is an Italian auberge with accommodation.、The restaurant is open to the public.、It will be an easy place to stop by when visiting Doi。Chef Ozeki、Thank you very much! LOQUAT Nishi Izu Address:365 Doi, Izu City, Shizuoka TEL:0558-79-3170 https://loquat-nishiizu.jp/...

Shizunami Coast Japanese restaurant "Restaurant Mine" Makinohara's parents' house is a small Japanese restaurant along National Route 150

Along Route No. 150 of makinohara、An indigo dye swayed at the corner of the Shizunami Kaigan entrance intersection.、Japanese restaurant where you can enjoy hand-made soba noodles and set meals "Restaurant Mine"。 Makinohara City、Can the accredited world heritage site Grand Fuji Volcano (Mt.Fuji)、Spread is a stunning tea、A healing homeland blessed with the sea, rivers and mountains。This is my parents' home.、We opened his parents at an early age from、Local regulars who started.、Thanks to tourists visiting Shizunami Beach, it has already been 46 years.、After the death of my father, who was a chef、My brother Suguru Mineno succeeded him.、74My mother and I are making small arrangements.。 In front of the Shizunami Coast in Makinohara City、2021There is Japan's first large artificial surfing pool "Shizunami Surf Stadium PerfectSwell®", which opened on August 16, 2016.、It is said that the number of visitors from overseas is increasing more than before.。Occasionally、My mother even asked me on LINE, "How should I say this in English?" (laughs)、My husband also added English notation to this smartphone site that he made.、I hope you can watch it for reference。 Shizunami Surf Stadium PerfectSwell® Oval Wavemaking Pool : Width 160m Depth 60m Area 5,000㎡ Wave-making equipment : American Wave Machine Perfect Swell 240 (same type as BSR Resort Wave Generator in Texas, the official practice field of the U.S. National Team) Admission:Free - 550 yen (tax included) * Free for one companion per surf session user * Free admission for children up to 2 years old (no entry into the water) Inside the store、Thanks to my late father's brother, a carpenter uncle、It has been renewed several times.、Providing a warm space of wood while feeling the age、There are 4 counter seats.、There are 3 seats for 4 people × raised tatami room.。Here you will、Handmade Soba and hit my brother started.、Eel, Tempura、For sashimi、We also have a variety of dishes that can be used as a sake pick.、It will be a restaurant where you can enjoy a well-balanced Japanese set meal.。 Singles often prefer counter seats.、While having a drink、It is also possible to use it in a dinner style.。 The raised tatami room is、Partition with a screen、And the。The weak legs、There is a tatami chair that is easy to stand and sit on, so you can use it.。On this day、I returned to my parents' house after a long time.、Lunch time with my daughter and her husband, who are due next week。 At lunchtime, the "recommended lunch set" is popular。Especially the "Unadon Set" limited to Saturdays, Sundays, and holidays ¥ 2,100 (tax included)、It is a set meal with zaru soba on a half-body una bowl、Because it will be a very advantageous set、There are many customers who visit us for this purpose.。 "Mussel" ¥ 400 (tax included) From the whiteboard dish、Sweet and spicy stewed shellfish。Also to accompany rice、It is also recommended for guessing alcohol.。 "Tendon" ¥ 1,380 (tax included) Tempura served in a deep bowl、On top of rice、For two shrimp with blooming flowers、Eggplant、Shimeji mushrooms、Pumpkin、Leo thank you、Okra、With large leaves and a satisfying bowl、Dressed in sweet and spicy tempura juice、Make a crisp and spooky sound、You can enjoy the fluffy and light texture inside.。In a small bowl of the day、Miso soup、Set meal style with pickles。 "Unadon Set" ¥ 2,100 (tax included) The most popular lunch set limited to Saturdays, Sundays, and holidays is the "Unadon Set" of "Unadon and Zaru Soba" that overlooks this profitability。Rice is served firmly in a shallow bowl.、Spirling the secret eel sauce、Unadon with half-body eel。The eel、Steamed and then grilled in the Kanto style、After white baking、Steam in a steamer for about 10 minutes.。Excess water is removed by steaming、Leaves only umami、Makes the eel flesh plump and soft.。This eel is baked while applying the sweet and spicy secret sauce that has been added since the founding.。The Zaru Soba、Use high-quality buckwheat from Japan、Soba noodles are carefully performed by the younger brother from kneading to cutting.。Usually said the 28 wheat 2:The proportion of wheat is slightly reduced from the ratio of soba 8 to bring out the flavor of soba noodles.。Also decoction、Put the dashi took from the thick bonito dashi for the signature, resulting、Thick sweet and spicy juice with firm umami and richness。Add condiments to buckwheat soup as you like、It's a good idea to dive a little.。 The eel、Because it takes time to bake、If you are not booked、Please wait about 25 minutes after ordering.。 The heat is still severe.、Zaru soba between eels will tempt you to eat。 Gathering with family members who were reunited for the first time in a while。My parents' house is a Japanese restaurant.、I've always witnessed the harshness of restaurants.、This shop is run by my elderly mother and brother.、How long can it continue?。Sometimes they are not nearby.、Although we can only watch、I would like to support as much as my family can.。 Suya Main Store "Kurikinton" Let's have the whole family together、Kurikinton of Nakatsugawa specialty "Suya Main Store" made as a souvenir。Every year、This is a dish that you can feel autumn when it is time to sell.。After lunch、Have a snack time with everyone during idle time。 "Kurikinton" will be on sale for a limited time from September to January at "Suya Main Store", which is also a specialty of Nakatsugawa in Gifu.。"Kurikinton", which is famous as the taste of autumn in Kiso Road, is、Cooked using only carefully selected chestnuts and sugar、"Kuriha Kurinomi De"、The old tradition of "returning the kinton to the shape of chestnuts" is preserved.、You can enjoy the original rustic taste of unpretentious chestnuts.。To the younger brother、I want to take it out of the box and serve it, so I ask for a platter.、Just like、They also prepared bamboo leaves.。This kind of place is、I think it's unique to brothers who grew up watching their father's back as a chef and craftsmanship.。If the original、I would like to go with delicious sencha or matcha.、Because my mother is always looking forward to the coffee I brew、On this day, I brought freshly brewed iced coffee from Fukuroi's home-roasted coffee shop "Mameyakafu"、I had ♪ a delicious and enjoyable time There are recommended set meals other than the "Unadon Set" limited to Saturdays, Sundays, and holidays.、Please visit Shizunami Beach when you stop by.。 Restaurant Mine Address:Shizuoka Prefecture Makinohara City Shizunami 2276-2 TEL:0548-22-1886 Hours of operation:Lunch 11:30-13:30、Dinner 17:30-20:30 Closed on Mondays:Monday、Tuesday's http://mine.lade.jp/...

Hamamatsu / Sanidai "Kappo Kuwahara" "Okase lunch kaiseki" that gives a glimpse of the craftsman's spirit with careful cooking and reliable taste

Hamamatsu goes to "Kappo Kuwahara" tucked away next to "THE NORTH FACE HAMAMATSU SAMAIDAI STORE" along Sanidai Green Street。 She moved to Hamamatsu、15 years ago。"You can enjoy authentic kaiseki at a reasonable price" is highly evaluated by friends and acquaintances.、While knowing the existence of this Japanese restaurant、It is also a complete reservation system.、I missed the timing of my visit.、I finally had the opportunity to visit this time.、My husband and I came to look forward to it.。 "Kappo Kuwa Hara"、21Opened a year ago、Currently, the owner, Akiyoshi Kuwahara, is operating alone.。As a result、Reservations are by appointment only.。Without regular holidays、Days without reservations are holidays.。Because same-day reservations are strict due to preparation、Advance reservation is recommended。 After passing through the courtesy,、It is a small structure with a counter、Seats are、Counter 6 seats、There are 14 seats with 4 table seats × 2 seats.。Reservations for this day are reserved by us。Here is、It will be a kaiseki course day and night、Lunch ¥1,500 (excluding tax)、At night, it starts at ¥3,000 (excluding tax) and both can be ordered in increments of ¥500.、This time, we are asking for "Omakase lunch kaiseki" for ¥3,000 (excluding tax) per person that contains pottery.。 The owner, Akiyoshi Kuwabara,、Born in Toyohashi in Showa 40, 58 years old。Holding a kitchen knife for the first time at a part-time job "Chanko Edozawa" in high school、After that、Training in Kansai、Hone your restaurant preparation skills、Opened his own business after staying at a hotel for three days。I was welcomed by my mother who came to my parents' house in Toyohashi.、You live with me here。I was a chef after my father died.、My brother took over the Japanese restaurant at my parents' house in Makinohara.、I thought about the things that my mother and I were doing.、I felt a sense of closeness。 Because interviews are rarely accepted.、Although not much information is disclosed、He said that he was able to come for 21 years only by word of mouth.。He has sudden hearing loss in his right ear.、The shopkeeper speaks quietly and calmly.。To make it easier to talk and serve meals、When I asked, "Shall I go to the counter?" he replied, "I、I'm so embarrassed..."。 It seems that there are madams who drink beer and Japan from noon.、He said, "We offer it at a lower price than other places."、Next time, we would like to have it too。To enjoy a drink during meals、We have a lineup of second-class sake that allows you to taste the individuality of rice in each region.。 Because each dish is freshly made、This time's omakase lunch kaiseki is、8The dish course takes about 2 hours。 While having a conversation with the owner, Mr. Kuwabara、You can enjoy your meal calmly and slowly。 Ahead of "Vinegar Miso Ae" Golden vinegar miso、Scallops on small shrimp、Raw Japanese cloth and cucumber、And serve with chopped mushrooms.。The vinegar miso with good salt plum that arouses food stands out。 Hachisun "4 kinds of small bowls" Smooth and smooth fresh yuba and okra。You can enjoy the rich sweetness of soybeans because you can enjoy raw yuba.。 Braised shellfish、With a taste with careful preparation、Soft, moist and soaked in taste。 Edamame cut the top and bottom of the pod、Don't let it get too salty、The salt is added well enough to enhance the sweetness of the edamame.。 Untan tofu with yamaoi is、smooth and rich taste。You can enjoy a glass of sake while picking this one dish Japan。 Small bowls served in eight suns that can be enjoyed with blue autumn leaves。The first precept and eighth sun have already grabbed my stomach (laughs) "Today's sashimi" I got up at 5 a.m. and ran to the central market in the city.、Commitment to purchasing the fresh fish of the day with your own eyes。The sashimi of this day is、Bonito、Sea bream、Three types of tuna。Horns stand、The cut shines、You can really enjoy the taste of the ingredients、A moment when craftsmanship shines。Served with mellowly aged whole soybean soy sauce and Motoyama Aoi。 Mr. Kuwabara, the owner,、While leaving the commitment to ingredients、Domestic salt and aged whole soy sauce、Hatcho miso、Even if you take one soup stock、It is important to use an appropriate amount of safe and secure products.、He also told me in detail about the things used in ordinary households, saying, "I recommend something like this."。The craftsmanship of the owner, which shows honesty,、I feel the remnants of my late father somewhere.。 Boiled "Steamed lotus root" without sugar or miso,、dashi、Salt、Boiled food with a good taste made with Japan sake。Steamed white fish and ground lotus root、Fluffy and firm lotus root steamed、With plump shrimp and umami-rich Tamba shimeji and three-leaf aroma。Deliciousness that comes back to life。 Strong side dish "Yuan grilled silver cod"、The specialty "dashi rolled egg" is provided for all courses of lunch kaiseki、"Kuwahara specialty" "dashi rolled egg"。Use one egg per person、Dashi rolls made with only dashi stock and light soy sauce。To finish at once over high heat、Inside the store the sound of egg liquid flowing "juju"。Steaming、Served hot、It sways on the bowl while it is carried.、It speaks of its softness.。Eating one bite、With a deliciousness that soaks in、Truly exquisite dashi rolls。And、The strong side dish on this day is "Yuan grilled silver cod"。The silver cod pickled in the hermitage is fragrant、The meat has a soft and melty taste.、With a refreshing vinegar scent。 Fried food "Tempura" Tempura on this day、Scabbard fish、Lotus root、Okra、Shiitake mushroom、Pumpkin。The crispy tempura with a light coat is served with coarse salt made from 100% domestic ingredients.。 Meal "Cha Soba" Using carefully crafted "Tea Soba" from "Ikejima Foods" using carefully selected Shizuoka matcha with a good taste and aroma。There is a stiffness through the smooth throat、You can enjoy the aromatic taste of matcha.。 Dipping soup "Nameko soup" The dipping soup "Nameko soup" served hot is、Plenty of licks and white onions、It has a moderate thickness.、It is often entangled with tea soba noodles.。Sometimes it is a dipping soup、This one is finished with a slightly firmer taste for the eyes.。 Sweet "Soy milk and soy milk powder agar black honey" Combines soy milk and flour containing plenty of soy isoflavones that are good for women's beauty and health、Sweeten with just a little honey、Agar is made loose with a small amount、Enjoy the fragrant and smooth texture of soybean flour、Served with homemade black nectar。It is so delicious sweet that you want to have a refill.。 The nostalgia of the good old pendulum clock、It makes you feel warmth and nostalgia with the scent of Showa.。"You can enjoy authentic kaiseki at a reasonable price"、Don't lie to this evaluation that I heard from around、Low price、With such careful cooking、The body rejoices、If you think that it provides the basic taste of Japanese cuisine、The sincere and conscientious spirit of craftsmanship is unbelievable.。Not to mention that it was ranked as our favorite store、I've already said, "When should I make the next reservation?"、I'm talking。 Kappo Kuwahara Address:3-51-1 Sameidai, Naka-ku, Hamamatsu-shi, Shizuoka TEL:053-445-5686(Reservation required) Business hours:Lunch 11:30-14:00、Dinner 17:00~(Negotiable) Closed:Irregular holidays (holidays if there is no reservation) Parking:We have two units in front of the store..

Hamamatsu teppanyaki "Kokoro" tenkasu has a crispy new texture and is fluffy and moist exquisite okonomiyaki!

Hamamatsu goes to an iron plate and okonomiyaki shop with the word "Kokoro" written in three letters in hiragana along the street of Seirei Hamamatsu Hospital in Sumiyoshi! This is、2007Since the owner Tatsuya Ohishi opened in April of this year,、The deliciousness spreads by word of mouth、It quickly became a famous store at the national ward level.。"Kokoro", which will celebrate its 17th anniversary in 2023,、My wife and I have been going to this restaurant for about 16 years since we came to Hamamatsu.。 Shop 6 counter seats and teppanyaki tables are 14 seats。At lunchtime、Many salaried workers and elderly couples have.、Transformed in the evening、Has become a place of recreation and relaxation for people who enjoy a drink at the teppan-yaki beers。The situation at the restaurant continued to be very difficult due to Corona.、From around January of this year, when it started to settle down,、More customers than before Corona、It is a great success every day.。 Okonomiyaki is、It is loved as a soul food so familiar that there are local flavors.、"Hiroshima style" that is baked by layering ingredients on thin dough and、Starting with the "Kansai style" where dough mixed with ingredients is softly baked、There are various types。In the Enshu region centered on Hamamatsu, there is also "Enshu-yaki" in which the dough is folded with "takuan".、The Okonomiyaki for "mind and brain、It is a completely new original okonomiyaki that does not belong to any of them.。The okonomiyaki is highly evaluated.、The famous gourmet review site "Tabelog"、As a "100 famous okonomiyaki restaurants" selected as 100 restaurants to visit now、2022He is the only one in Shizuoka Prefecture to be elected in this year.。 The menu focuses on okonomiyaki、Hormone、Motsunabe、Fried noodles and dumplings are lined up.、Add to dishes and teppanyaki dishes that you will want to enjoy with beer or shochu、There is also a course meal for banquets。We have remained unchanged for 16 years、Because there is a menu to order、"Usual" and order。 The first、It was a style where the customer grilled himself on the griddle.、To avoid losing time、Also、Get a taste by creating professional still works、From the middle, the owner, Tatsuya, baked it in the back kitchen.、It has been changed to a style of serving on the iron plate for each table.。A decade ago、There was also the fun of baking your own okonomiyaki.、After all, it's okonomiyaki baked by amateurs.、There is no way to match the taste of professional baking.。You can see it at a glance by looking at the face of the okonomiyaki baked in the kitchen.。 "Okonomiyaki Seafood Mix" 950 yen (tax included) Okonomiyaki with plenty of plump shrimp and squid、We use homemade preparation powder.、It is characterized by a carefully selected baking method。The surface is made crispy with tenkasu、The crispy and spooky sound and texture at the moment of piercing the trowel are unbearable.、The inside is soft and moderately cooked and moist and delicious.。The flavor of the fluffy sesame seeds and chopped ginger is also excellent.。To be an original grilling method of "Kokoro"、Those who eat it for the first time seem to be shocked, "This is the first time for such okonomiyaki!"。In fact, we will never forget the shock of the first day.。 "Okonomiyaki Mochizu" 950 yen (tax included) In a fluffy dough embedded with "mochi" cut into dice、Spread the tenkasu and cheese moderately、The surface is finished with a "crunchy" fragrant browning.。Most of our female customers、The moment you see this name, you can choose "I am this ~♪"。I'm that mouth too (laughs) After all, cheese is for women、It can be said that it is an immovable popular menu.。 The decoration of the Okonomiyaki、On the griddle has been carried from his can finish to taste。Source takes on a hot griddle and "Juju-Tsu" and ringing sound appetizing、 Arouse the senses with fragrant steam。"Kokoro" okonomiyaki sauce is、Rich sweet and sour sauce made with plenty of vegetables and fruits as ingredients。The staff seems to use it at home other than okonomiyaki.、When it runs out, it will be replenished at the store and returned.。In front of the cash register in the store、We also sell original sauces for our customers.。 "Kokoro" okonomiyaki sauce goes well with mayonnaise.。If you spread mayonnaise in a linear shape, the contrast with the sauce is beautiful.、This also arouses food。The first time I put mayonnaise on okonomiyaki was、At Osaka's famous long-established okonomiyaki "Osaka Boteju"、Founders take inspiration from hot dog sources、It is said that it began to pour mayonnaise on it。 On top of teppanyaki、Okonomiyaki with sauce、Mayonnaise、Shaved flakes、Finish it in the order of green seaweed.。 The bite-sized cuts、When you cheek hot while being healed by the shaving flakes and the aroma of green seaweed、The soup stock of the ingredients spreads throughout the dough and has umami.。You can feel the sweetness of cabbage in the fluffy moist、The flavor of sesame seeds and the accent of chopped ginger are also good.、The synergistic effect of fragrant sauce and mayonnaise makes for exquisite okonomiyaki。 It is impossible to make such delicious okonomiyaki at home。Tatsuya says, "With ingredients that anyone can get,、Let them know the taste that only professionals can produce."、Ingredients and when not arms and when the told us business。The children who work part-time at "Kokoro" wonder, "Why is it so different from the okonomiyaki baked by the master even though I use the same thing!?"、It is not easy to raise your arms and be able to bake on your own.。Even if there is a basic formula of the recipe、For the amount of moisture to change depending on the time of year of cabbage、every day、Size and fineness of the cut、Regulation of the moisture content of the dough、The degree of baking is different.。That's exactly what craftsmanship is all about! Tatsuya's okonomiyaki is、By using tenkasu on the surface、While having a crunchy and crunchy texture、Moist and fluffy on the inside,、You can experience the new texture without having ever tasted pancakes。For an exquisite stay、I would like everyone to enjoy this texture.。That since I came to Hamamatsu、For familiar gourmet friends、So far the best Okonomiyaki here in、It has been highly evaluated by everyone.、More and more people become repeat customers and fans。Even when visiting from outside the prefecture、Than Hamamatsu gyoza、We who just recommend "Kokoro" (laughs) We are fans of "Kokoro" ourselves.。Mr. Tatsuya、Thank you for the delicious okonomiyaki! Okonomiyaki Kokoro Address:1-16-14 Sumiyoshi, Naka-ku, Hamamatsu-shi, Shizuoka TEL:053-476-5086 Telephone reception hours:10Time ~ 13:30、16Hours ~ 9pm Business hours:Lunch 11:30-13:30、Dinner 17:00-21:00 Closed on Mondays:Sunday Parking:4台https://cocollo.jimdofree.com/...

Hamamatsu Italian Restaurant "Ristorante da Kuma" A small Italian restaurant with pleasant white and green

Moved the shop that opened in 2012 in Sanidai to Irinocho、2021To Ristorante Da Kuma, which relocated and reopened on April 8,。 The local "Hashimoto Corporation" was constructed.、Stylish built with new construction、It became the residence and restaurant of the owner and his wife.、Two entrances、Italian restaurant "Ristorante da Kuma" on the left、On the right is "Alimentari da Kuma"、Set up a shop selling Italian ingredients、Cheese or prosciutto、Salami、Italian ingredients such as wine、Homemade bread and homemade baked goods、10 fresh confectionery:00-19:00It is sold in。 The interior of the store is a simple modern space based on white.、12 table seats。There is a stairwell、Full of openness with high ceiling、Plenty of natural light from the window、You can see the greenery in front of the store.、There is an atmosphere of refreshing comfort.。A painting hanging on the wall is、「I’m HUNGRY!An adorable bear with the words。 Owner-chef Mitsutoshi Kumagai、Born in 1976 in Hamamatsu City。After working as a sous chef at an Italian starred restaurant、Cuba、In Poland, he served as a cook at the official residence.、Awarded "Excellent Official Chef" in both countries。When he left his position, he was awarded the "Excellent Chef of the Official Residence".。After returning to Japan, he returned to his hometown of Hamamatsu.、2012 year、Opened "Ristorante da Kuma" in Sameidai、2021On April 8, he opened a new home and restaurant in Irino Town.、Relocation and renewal opening to the present。 Facing the seasons and ingredients、While providing dishes that are finished on the spot, aiming to be a "comfortable restaurant that can only be done in Hamamatsu" 11 years ago。Lunch course、Two types of pasta course "A lunch" (2500 yen) and "B lunch" with main dish (3300 yen) are available in prefix.。This time the、Order "B lunch" where you can enjoy the main dish。 "Amuse" Pumpkin boiled in white wine from the left in the foreground、Buffalo mozzarella with dried tomatoes、Prosciutto and red meat melon、Italian pickled Giardiniera, a root vegetable stewed in vinegar, sandwiched between small squid ink bread for finger food。You can see how each dish was carefully cooked.、A colorful bite-sized assortment of amuse。 "3 kinds of homemade Italian bread" Homemade Italian bread is、Small chestnut flour round bread with a sweet and fluffy finish、Fragrant sesame grissini、Curry powder or paprican powder、Add seeds、There are three types of original calazau (traditional bread from Sardinia) with a flavorful crispy texture made by stretching the dough with a pasta machine.。Because one more kind is prepared for meat dishes、Enjoy four kinds of homemade bread during the course。Italian Arteleno olive wooden vessel that fits well in the hand is wonderful。 Choose from two seasonal appetizers、Order for each。The potion is moderate.、It is a well-balanced assembly.。 "Marinated red Fuji trout and white eggplant puree" Brightly colored red trout grown in spring water with a high mineral content are served in a refreshing marinade.。Creamy white eggplant puree and roasted sweet chili peppers accented、Excellent compatibility with red trout。Serve with fresh tomatoes and onions in finely chopped vinaigrette、Refreshing finish。 "Grilled scallops and scallop butino" + 250 yen Appetizer marked "Chef's Recommendation"。Putino means Italian pudding、Add egg liquid and whipped cream to the scallop paste、It is a steamed smooth dish.。Served with roasted scallops and beets。 Pasta "Genovese Linguine" Speaking of pasta at this time of year、Genovese is still popular。Most of the people ordered Genovese here as well.。A traditional Ligurian sauce made with basil leaves and pine nuts, combined with flat noodle pasta。Because boiled pasta is mixed with Genovese sauce by the residual heat in the bowl、Well intertwined。The fresh color of basil that escapes the nose makes you feel summer.。 Pasta "Ragù Bolognese Rigatoni" B lunch + 150 yen This is also pasta marked "Chef's Recommendation"。The flavorful ragu sauce made by simmering minced lamb with flavored vegetables goes well with the cylindrical pasta rigatoni.。 Main "Icelandic Roasted Lamb Light Smoked Rosemary" + 700 yen Main marked "Chef's Recommendation"。The plump and elastic lamb meat、The beauty of the cut cross-section is this beautiful rosé color.。Low in calories and healthy、Moist grilled lamb meat with little habit、The fat melts juicy。Lightly smoked with rosemary scent、For a light flavor。Garnish、Pumpkin、Mushroom、potato、Green beans。Served with a sauce blended with various wines。 Main "Iwate Prefecture Iwanaka Pork Scaloppine" The meat is light with little odor and scum、Iwate Prefecture's brand pork, Iwanaka pork, which has a unique texture that crumbles, is thinly sliced.、Italian dish scalloppine floured and sautéed。Garnish、Eggplant、Okra、Mushroom。Served with white wine and butter sauce。 "Homemade Italian bread ciabatta" Dolce "Fig mille-feuille" + 300 yen Here is the dolce that I chose without hesitation。Ripe figs combined with sweet and gentle custard cream、This is an original crumbled mille-feuille tailoring, so it is easy to eat.、A dish that looks and tastes exquisite。 Dolce "Grapefruit Biancomangiale" For a refreshing grapefruit tailoring of Sicilian specialty Dolce Biancomangiale。What is Biancomangiale?、Although similar to panna cotta、The big difference is that it is flavored with almonds.。This is a milk-based cold and hardened、A popular summer menu with a pulpy texture。The foamy grapefruit melts in your mouth exquisitely.。 Cafe "Coffee" "Small confectionery" Small confectionery is a baked confectionery with a crispy texture and butter-free taste and a nostalgic taste.。 Although it is a nearby restaurant、I always miss the reservation timing.、I was finally able to enter the store after several connections.。In a very cozy atmosphere、A restaurant where you can enjoy attentive service and delicious food。Shop for wine at the grocery store next door。I'd love to enjoy wine next time.、I would like to continue to visit。 Zinnia buds begin to bloom、Entrance dyed bright pink against clear blue summer sky。For whooping red that prefers sunshine、It's a very good environment.。I'm looking forward to seeing it in full bloom.。 Ristorante da Kuma Address:1900-32 Irino-cho, Nishi-ku, Hamamatsu-shi, Shizuoka TEL:053-555-2738 Hours of operation:Lunch 11:30-13:30、Dinner 18:00-21:00 Closed on Mondays:Every Monday and Tuesday Parking:7Dai (best to share as much as possible) https://dakuma.jimdofree.com/ Alimentari da Kuma Opening hours:10:00-19:00 Closed on Mondays:Every Monday and Tuesday https://alimentari-da-kuma.jimdosite.com/...

Tokorozawa French "CP Restaurant" Superb lunch while looking at the garden full of greenery

西武池袋線「小手指駅」より車で5分ほどのところにある所沢は463号線沿いの隠れ家的なフレンチ「CPレストラン」へ! こちらは、From the thought of "a modern and stylish restaurant that anyone can easily drop by in this place in Tokorozawa"、2005Opened in Tokorozawa in May、It is a French restaurant where a stylish modern building with a sense of cleanliness based on white and a well-maintained green garden produce an extraordinary space.。When entering from government road are bustling、想像もできないような緩やかな時を過ごせる素敵空間が貴方を待ち受けています! アプローチには緑溢れるガーデンを誇り、In a simple modern and cosy atmosphere、Regular restaurant lunch & dinner、1A one-of-a-kind restaurant wedding limited to one set a day is also produced、"Bespoke wedding" as a keyword、Planning is possible with free ideas according to the request、思い出深いウェディングを希望される御二人に大変人気です! 入口から伺えるレセプションには、While using white as a base,、The works of artist Mieko Yuki full of personality are exhibited、Like a room in a museum。 Shop、A stylish modern space with a sense of cleanliness based on white spreads.。On the floor in、Big flower-based giving colours with fascinating flowers、In addition, each table is accompanied by a dignified flower to greet guests.、A number of seats are available for you to relax and unwind。The table seat in the back quickly changes into a private room with a partition door、Your daily diet is of course、And celebrate every、It is also possible to charter at events etc.。 One of the Japan's leading Grand Maisons、Worked at the long-established "Ginza Recan" for many years、Yasuo Shiono, who studied with the French master Mr. Etsuo Shiro.、2019Has been welcomed as the head chef of CP Restaurant in the year。With the theme of "Inheriting Traditional French Cuisine and Delivering New Creations"、Order seasonal ingredients not only from Japan but also from authentic France、素材の良さを最大限に引き出す料理を提供! ご無沙汰してしまっておりましたが、I was able to go to lunch! Unfortunately this time too, due to car movement、Leave your wine。While serving by Sommelier Mitsuo Nakazato、楽しい食事のスタートです! 「Amuse bouche(アミューズ ブーシュ)3品盛り」 まるでデザートのような可愛らしい小さなアミューズが3種類一皿に盛り込まれてやって来ました! ①Mousse de Carotte(ムース・ド・キャロット) スライスした人参をコンソメで4~5時間弱火で煮込み、Pureed with a mixer、Mousse de Carrot served with whipped whipped cream。人参の優しい甘みをシュワッと口溶けの良いムースで楽しみます! ②Jambon oux chou(ジャンボン・シュー) スライスしたロースハムを牛乳で煮込み、Let cool and then puree with a blender、Jambon shoe to be combined with whipped cream and then sneaked into the shoe。軽やかな塩味と香ばしさを楽しめる一口サイズのご馳走! ③Blanc Mange(ブランマンジェ) ベーコンを糸状に切ったものを牛乳で煮込み、Add whipped cream、Blancmange made by adding gelatin while adjusting the taste。透き通ったゼリーが夏の装いです! 「Oeuf Bouille Caviar(ウーフ ブイル キャビア)」 ”エッグキャビア” 以前もいただきましたが、The egg served to be held in the palm of the hand is、After all, it has become a staple of this amuse ghoul that attracts the eye visually as well! Salt in eggs、Pepper、Butter、Add whipped cream and add the fire over low heat、Makes it into a troubling scrambled egg shape、In a shell that has been neatly cut and turned into a bowl、Eggs and caviar are served in two layers。When scooped up with a spoon、フワフワ食感のスクランブルエッグに厳選されたキャビアの塩味を合わせ楽しむ嗜好の一品! 「Poisson de Jour SASUE ala Jardin (ポワソン・デュ・ジュール・サスエ・アッラ・ジャルダン ~サスエ前田から届いた鮮魚 庭園風~)」 静岡県焼津市の「サスエ前田魚店」から届く、A dish of atsumi that serves special seafood! Famous chefs from home and abroad、Seeking the fish of the treasure technique "dehydration tightening" devised by shop owner Naoki Maeda、We are creating the best dishes with its tailored fish。"CP Restaurant" also offers carefully selected fish dishes.、On this day, we will broil "Fufukidai"。Broiling the skin of a tight whistleblowing bream、Add aroma、On top, use a dressing using Poireau onions and carrots.、Sauce Verde Sauce Watercress。Tomatoes will be served with colorful mini tomatoes from "Enomoto Farm" in Saitama City! The main dish of the day will feature one of the signature classics of French cuisine! Appeared in a beautiful pie wrap before cutting! "Filet de Bœuf Wellington" Foie gras truffle Champignon duxel stuffed in beef tenderloin、After salt and pepper、It is also wrapped in net fat and baked.。Cool the baked food、Wrap in filter ju and let rest in the refrigerator、Then bake in the oven and then、ソースペリグーで仕上げ!ナイフには「龍泉刃物」を用意され、The blade enters smoothly without applying force、現れる肉断の美しさに見惚れてしまいます!サクサクとしたパイの中からお出ましとなる牛フィレの柔らかさと溢れる肉汁は絶妙な火入れで楽しめます! 「Peach compote(桃のコンポート)」 酸味が少なく果汁の多い桃の王様「白鳳」を使用しており、Finish with a compote with reduced sweetness so as not to spoil the deliciousness of peaches、A jelly accented by the aroma of peach and mint、出来立ての桃のジェラートを乗せた桃尽くしの一皿です!果汁をふんだんに楽しめる半身の果肉と爽やかな桃のジェラートとの組み合わせはまさに極上のデザート!添えらられたスティック状のアーモンドチュイルやベリーの果実の酸味が程良いアクセントになります! 食後のコーヒーをいただきながら、Discussing the latest status report with Mr. Nakazato、Temporary chat time。 I was able to take a commemorative photo around Chef Shiono, who had free hands! Next time、To make it more enjoyable、Wine for you、ゆっくりと訪れたいと思います! CPレストラン 住所埼玉県所沢市北中2丁目153-2 TEL:04-2923-0001 営業時間 【月・火・木~日・祝・祝前】 ランチ 11:30-15:00 (Last entry:13:00) 【月・火・木~日・祝・祝前】 ディナー 17:30To 22:30 (Last entry:20:00) Closed:Every Tuesday and Wednesday (if the regular holiday is a national holiday)、前後の日程で振替休業) http://r-cp.com/...

Nagoya, Chikusa "Matsujuan, a soba shop founded in 1987 popular for raw flour making" tempura soba lunch

名古屋の千種にある1978年(昭和53年)創業と老舗で生粉打ちの蕎麦と天ぷらが人気の蕎麦処「松寿庵」へ! 暖簾をくぐれば年代物の蕎麦猪口や漆器手挽き石臼が陳列され待合の椅子に腰掛けて眺める楽しさがあります蕎麦は茨城県産の「常陸秋そば」種を自家製紛し出汁の鰹節は築地から直送仕入れわさびは静岡の本わさび「真妻」種を使用するこだわりで毎朝の市場からの仕入れに加え全国各地から産地直送している旬の食材を楽しめます店内はテーブル席20席小上がりの座敷20席の40席と立派な構え角に用意されたお一人様席まで御座います窓際なので緑化されている通りを眺めながらの独り蕎麦も良いですね平日のお昼時でも満席となることが多く行列が絶えない日もある人気店なのだとか蕎麦は回転が早いためランチタイムも何回転かされる大繁盛振り! この日は名古屋の車仲間で「onde株式会社」代表を務められ全国に100店舗余りの「MTサロン」を展開されている松波正晃(Masateru Matsunami)さんと久しぶりの再会で蕎麦ランチミーティング! 「MTサロン」とは肌本来の美しさを最大限に引き出すことを目的とした「肌力再生」サロンですこの数ヶ月東海地方進出に向けて試験的に浜松エリアでも大平台の「花みずき工房」本社併設の住宅展示場2階をお借りして「無料体験会」を開催して参りましたが新規顧客様に好評いただいていることから本格的に浜松に拠点を構えサロンを展開していくためにスタッフを募集されています美容の知識や技術は入社後の研修で学んでいけるため素直な気持ちと成長したいという意欲があれば未経験でも大丈夫とのこと「喜ばれることに喜びを」を会社の基本理念とされているため自分のためではなく誰かのために頑張れる方を求めていらっしゃいます自身の成長を目指し美容業や独立にご興味のある方がいらっしゃいましたら是非お問い合わせください「(竹)天ざる(竹)天そば(小海老と野菜天ぷら付)」¥1,800 薄衣でサックサクの小気味よい音が鳴りプリプリと弾力があり甘味豊かな小海老が3匹も野菜天は、Eggplant、Shiitake mushroom、Green beans、Sweet potato。 Here you will、蕎麦の種類を選ぶことができ「生粉」「さらしな」「太打ち」の三種が通年用意されており、Among them、つなぎとして小麦粉などは使わずにそば粉のみで打つ「生粉打ち(きこうち)」が人気江戸時代からの十割蕎麦の呼称ですもちろん「生粉打ち」をオーダー。Occasionally、季節の「変わり蕎麦」を打つ場合もあるようです茨城県の蕎麦農家より直送の”常陸秋そば”の丸抜きを石臼で自家製粉しつなぎを使わず水と蕎麦粉のみで打った生粉打ち蕎麦はそばの香りと風味がより楽しめ喉越しも抜群!また消化に良いため胃もたれ知らずのお蕎麦となりますそばつゆは鰹出汁の風味が香る味わいに奥行きがあり名古屋らしく少々甘めの仕上がりとろみの利いた熱々のそば湯を注いで一服「そばがきぜんざい(温・こしあん)」¥550 甘味は丁寧に仕上げた滑らか食感の上品なそばがきに熱々の漉し餡がよく絡み癒しのひととき別小皿で刻んだ塩昆布が添えられるため甘からの塩っぱいを楽しめ〆のお茶でほっこりと名古屋でも人気の高い蕎麦処でのゆるりと楽しむランチタイムコロナ禍で随分とご無沙汰してしまいましたが松波さんの元気そうなお顔が見れて良かったです♪ 「MTサロン」新店舗浜松店スタッフ募集中!未経験者大歓迎! ご興味のある方はご連絡ください松寿庵 住所愛知県名古屋市千種区豊年町4-13 中京レンガビル1F TEL:052-722-0212(予約不可) 営業時間: 11:00-15:00 17:00-20:30 11:00-15:00 11:00-15:00 17:00-20:00 Closed on Mondays:第二第四水曜日の夜、Thursday Parking:有(マンション内11台・中央列16番~27番を用意) https://shoujuan-soba.webnode.jp/...

Hamamatsu okonomiyaki "Osaka-prepared okonomiyaki TEMAJI, which aims for a finished taste that spares no effort"

浜松は志都呂に2020年7月12日にオープンした「お好み焼きレストランTEMAJI(てま〜じ)」へ! 店名の「TEMAJI(てま〜じ)」とは技に加え「手間」を惜しまない完成された「味」の意を込めて名付けられています店主の永田哲也(Tetsuya Nagata)さんは、1974 year、静岡県生まれ関西で70年以上続く老舗のお好み焼き専門店にてその技と味を継承した後に地元浜松に戻りホテルでの経験を積みながら店を立ち上げる準備も同時に進め三年がかりで独立店内は「女性がお洒落に楽しめる店を」と願いレトロな雰囲気を醸し出し何処か懐かしく居心地の良さを感じる空間づくりをされています! 温かみのある暖色系でまとめられゆったりとした座席間に寛ぎやすいステンドグラス調の照明や間仕切り新築ですが昭和レトロな雰囲気で、Look、鉄板焼きというよりかはノスタルジーを感じさせる喫茶店のよう。 The menu is、70年以上も変わらない味を提供する大阪仕込みのお好み焼きをはじめ、3つのソースを使い分け特製麺にこだわった焼きそば、And、ボリュームたっぷりのモダン焼きがメインとなりお酒の当てにも嬉しい一品ものも充実しています昼はランチセットがお得でメニューのお好み焼きに+¥200することで(A)or(B)のどちらかをチョイスできます! 店内には至る所に招き猫の置物やデザインが施されており縁起物の招福猫が満載!1日20食限定となる手間と卵をかけたご飯「TMKG」¥380も美味しそう! 手間味と書かれた暖簾の中では鉄板のある厨房が見渡せお席によっては調理風景も楽しめます! 卓毎の鉄板はオーダーを確認後に温めてくれます出来上がってくるお好み焼きを待ち侘び、20〜30分程度の待ち時間「モダン焼き 豚肉モダン」¥970 「モダン焼き」とはお好み焼きと焼きそばを合わせた広島風お好み焼きのこと修行先で昔賄いからヒントを得て始まったという元祖メニューで戦後の日本の高度経済成長期復興に奮起していた労働者にリーズナブル且つボリューム一杯に食べてもらおうと生まれたメニューが「モダン焼き」!こちらは6つのソースを使い分けられて作られており特製マヨネーズがかかっている状態で提供されてきます! 卓上に用意される青海苔と鰹節をたっぷりと纏わせていただきましょう鉄板の上でジュ〜ジュ〜とソースの焼ける音で食欲が増してきます! 生地具材とハッキリ三層に分かれている「モダン焼き」麺は特製で造られているようであまり見掛けない細麺がギッシリと詰まっておりますがなかなかの軽い食感で生地は薄くもっちりとした食感が楽しめます! 「お好み焼き もちとチーズのお好み焼き」¥1,200 分厚い鉄板で焼き上げるため焼き上げまで15〜20分の時間を要すると注意書きがされている「お好み焼き」が熱々の状態で提供されます特製醤油ソースで仕上げられており上にかけたチーズがとろ〜り! 中からは一口大の餅がゴロゴロと入っておりチーズと餅の相性は抜群で食べ応え満点!生地はふわふわと軽くあっさり目こちらのベースとなる出汁は「日本一古いおでん屋」の出汁を修行し一番出汁二番出汁三番出汁と継ぎ足しの技を活かして作り上げソース無しでも美味しく感じられる生地に仕上げられています! 店内には店主の飼い猫「ジバにゃん」がいる猫部屋がありガラス越しに眺めることができるようです!この日は気持ち良くお寝んねしていたようで写真撮影はしておりませんので置物猫でご勘弁を(笑) お得情報が記された掲示板もお見逃しなく! 店内の明るい雰囲気居心地の良さ家族でお子様連れや女子会でも楽しめるような寛げる空間で大阪の老舗お好み焼きの味を堪能したい方にお勧めです! お好み焼きレストランTEMAJI(てま〜じ) 住所静岡県浜松市西区志都呂2-1-27 TEL:053-488-7761 Hours of operation:【月・火・木~日・祝・祝前】ランチ 10:00-15:00 【月・火・木~日・祝・祝前】ディナー 17:00To 22:00 Closed on Mondays:Wednesday Parking:In front of the store https://nbv6700.gorp.jp/...

Hamamatsu Thai Restaurant "Thai Restaurant Phangan, Relocated from Iwata and Recognized by the Ministry of Commerce of the Thai Government"

Moved from Iwata to a residential area in Tennocho, Hamamatsu City in 2020、The house where you used to live was renovated.、Go to "Pangan Thai Cuisine", which has been relocated and opened as a residence and restaurant! Although the parking lot is limited to 5 cars in front of your home,、It is more reliable to go by shared ride。 The front door on the side of your home during business is locked.、Let's enter from the terrace side on the left side of the building! Expanded terrace seats with good sunlight Terrace seats with soft natural light gently pouring in can be entered with your feet、You will need to change to indoor shoes at the entrance.。 It creates a tropical atmosphere.、The interior of the store is wrapped in bright and colorful colors。While traveling in Thailand、Eat a variety of dishes、30Learning from the basics at a Thai cooking school、The technique is mastered、Chef Hiroyuki Uchino, who spares no exploration of Thai cuisine。2017In the years、In recognition of his achievements、Certified by the Thai government as a "Thai Select", which is considered to be a restaurant where you can taste authentic Thai cuisine.、Serving authentic Thai cuisine with his wife Chisato。This is my first visit since moving to Hamamatsu.、On this day, I was invited by a friend and wife who are car companions.、It will be a late Sunday lunch! There is also a commemorative photo of the honorable moment when the certificate was awarded by Mr. Nattheya Suchinda, Minister of Commerce of the Government of Thailand! Phangan's lunch menu Including the Thai standard "Green Curry" where you can enjoy a refreshing pungency and mild sweetness of coconut milk using fresh herbs and spices, and the luxurious "Phu Patpong Curry" using crab.、Thai yakitori "gayaan", grilled pork "mu yang" and "grilled rice noodles"、While there are a variety of Thai dishes such as "Thai fried rice"、The lunch menu is a great deal! Lunch set appetizer "Shrimp and vegetable spring rolls" Shrimp and vegetable spring rolls served with sweet and spicy chili sauce。It will be bite-sized for easy to eat! "Tom Yum Goong Soup S size (for 1-2 people)" ¥ 1,280 (excluding tax) With a dish ordered separately from the lunch set、Thailand's signature soup "Tom Yum Goong" served in a hot clay pot。3It is from spicy to 15 spicy.、You can adjust the taste with the pungent seasoning of chili peppers and vinegar served separately! Shrimp with head with vegetables and fukurotake mushrooms、The scent of lemongrass and nam pla wafts in the air "Tom Yum Goong"。It is a Thai specialty dish that you can enjoy sweet, spicy, and acid.、This "Tom Yum Goong" has a fairly mild taste.、Even if you don't like spicy, it's OK! "Khao Soi Set" ¥ 1,280 (excluding tax) (Chiang Mai local ramen) Chiang Mai specialty "Khao Soi"。It is a spicy curry ramen that we fell in love with in Chiang Mai! This "Khao Soi" is、Chicken broth with various spices、Mild soup with coconut milk。Enjoy boiled wheat noodles and fried noodles、A dish where you can enjoy the difference in texture。You can enjoy changing the taste by squeezing lemon! "Exquisite Moo Yaan Set" ¥ 1,530 (excluding tax) (Grilled domestic pork loin with herb mix mochi rice) "Pork = Mu" in Thai、Meaning "bake = yarn"、"Mooyan" that becomes "grilled pork"。This "Mooyan" uses domestic pigs.、Seasoned and laid pork loin broiled、Mixed with refreshing and spicy sauce from northeastern Thailand、ハーブ野菜と一緒に香りを楽しみながらいただきます! 「餅米」 餅米はバタフライピー(タイ語アンチャン)の花の青色素を用いて炊いた色鮮やかな青紫の餅米と白い餅米の二色仕立て! 竹籠で出来た餅米の入れ物が可愛く持ち運びにも便利そうな「ガティップカオ」を手にパチリ! 「空芯菜の炒め物」¥895(税別) (パックブン・ファイデーン) 茎がストローのように筒状で空洞がある野菜の空芯菜をサッと炒め香ばしいニンニクの香りとシャキシャキッとした食感を楽しむ一品! ランチセットのドリンク「オレンジジュースジャスミン茶」 昨年11月に2週間ほどタイへ旅立たれたというお二人。Bangkok→ Khao Yai→ Pattaya→ Chiang Mai (Loy Krathong Festival) Pai in Mae Hong Son Province→ Ao Nang in Krabi Province located on the border with Myanmar →、ライレイ→バンコクと久しぶりにゆったりと目的地を存分に巡られたようでリシュレッシュされたご様子でした! 席を立つと椅子にセットされていたシートが印象的で思わず目が留まりました!こちらはネパールの婦人たちがせっせと手作りされているハンドメイドの作品だそうで、His wife, Chisato's favorite things。The sun god (?) who looks like a lion woven and sewn together colorful fabrics. It is a motif! Mr. and Mrs. Uchino who have the same Chihuahua as their dog、And on Sunday afternoon, I was able to have a good time with my car and hobby friends Mr. and Mrs. Muramatsu。ご一緒できてとても嬉しかったです!有難う御座いました! タイ料理パンガン 住所静岡県浜松市東区天王町114-14 TEL:053-422-3761 Hours of operation:Lunch 12:00~ 14:30、Dinner 18:00-21:00(予約制) 定休日:Monday、Tuesdays、On Wednesdays、他不定休有 駐車場:5台 http://pangan.jp/...

On the 11th anniversary of the Toyohashi French "aru" wedding anniversary, enjoy a delicate full course using the ground materials of Higashi Mikawa

Since 12/27/2017 opened in the city of Toyohashi, Aichi prefecture building 2nd floor、As early as distinguished oneself、I went to French restaurant "aru", which has grown into a popular restaurant in the Higashi-Mikawa area.、私たちの結婚11周年記念日「鋼鉄婚式」を迎えるお祝いを致します! 場所はJR豊橋駅から徒歩5分圏内の広小路沿い吉田ビルの2階となり、A simple brass sign is a landmark under the soft light of a naked light bulb.! The name of the shop is named after the names of your two children.、"aru(al)"。When we opened, our newborn child was already 6 years old.、じきに小学校に上がられるというから時の早さを実感してしまいます♪ 木製扉の先には心地良い空間が待っており、Interior design、Toyokawa is active mainly in architects ' HAAG DESIGN + Haag Cafe (Hague Design + The Hague Cafe)" is designed to incorporate the chef's attention、Exudes a cosy soft air to flow into the simplicity of space。Kitchen suggests that the appearance of the floor are arranged on the right、We have about 14 to 18 seats in a relaxed manner.、It seems that the sales style while the number of seats is slightly limited by corona disaster continues。 20I wanted to out the atmosphere of the restaurant you like found in the apprenticeship in Paris in the late、Suzuki chef talk round table using the old material was item 外せない。Think that chef is granted the、Kazushi Aoyama, a craftsman of the workshop "Wood and Leather aoyama" in Shitara-cho, Aichi Prefecture! dare、The round table with taste created by stitching together old wood is packed with Chef Suzuki's warm thought that "I want you to enjoy the meal without straining your shoulders and elbows"! Fresh flowers that make you feel the season are、豊橋の小さな花屋「さくらはなみせ(SakuraHanamise)」の松本桜子さんに定期的にアレンジとメンテナンスをお願いされており、It is always very tastefully set up.、You are healed by fresh flowers that make you feel spring, summer, autumn, and winter! I've been supporting "aru" since the beginning of the opening。Gault, a restaurant guidebook from France published in 20 countries around the world as a restaurant guide recommended by gastronomic experts&Millau 2022" won 2 toques for the second year in a row。 Here is、Learn the basics of cooking from Chef Yuji Kawada of osaka's bistro "Avolonte"、In addition、Hiroki Yoshitake of the popular restaurant "Sola" which became independent after training at the 3-star "l'Astrance" in Paris and earned 1 Michelin star at the shortest (Yoshitake Hiroki)And the chef、I learned a lot how to make use of the ingredients from chef Minoru Ogata of "nacrée" in Sendai, who is also from "Astrance" and becomes a Michelin star.、Chef Takumi Suzuki, who gained experience as a service and Sommelier at Restaurant Eternite in Osaka, was 32 years old.、It is an independent shop with Sommelier's wife, Aya Suzuki! Currently lunch、One course "saison" recommended for dinner is ¥ 13,200 (around 12 dishes)、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、Offering dishes unique to Higashi-Mikawa that can only be tasted here。 As noted in today's menu、As an evolution over the last few years、Emphasis is placed on local vegetables more than before.、Be sensitive to the changing seasons、It is a delicate course that incorporates plenty of Chef Suzuki's sensibilities。Chef Suzuki's thoughts are written on the back of the menu.、Please take ♪ a look at the amuse before it is brought to you The drink menu includes、A wide range of drinks are available, from alcoholic to soft drinks。This time, wine that accompanies the food Japan、Order wine pairings that focus on French wines。Pairing amount is 6 wines each according to the dish、120You can choose from ML(¥8,500), 60ml(¥6,600) or 30ml(¥4,500) pairing course.。 "CHAMPAGNE TAITTINGER BRUT RESERVE" FOUNDED IN 1734 IS ONE OF THE RAREST MAJOR CHAMPAGNE HOUSES IN CHAMPAGNE, WHERE THE TAITTINGER FAMILY STILL OWNS AND MANAGES IT.。シャルドネ種を主体とする繊細でエレガントな味わいを楽しめます! 「東三河の畑から 青首大根」 先ずは彩ちゃんの御実家で採れた新鮮な青首大根から、Gently wrap your stomach in a delicate broth like warm broth,、It relaxes your body and increases your appetite。To make it with only blue-necked radish, water and salt、You can simply enjoy the taste of radish straight、It's fresh、You can taste the true sweetness that you can feel only because it is slowly cooked with the strong aroma of blue-necked radish! The next finger food is also a smooth expression of spring.。Ms. Sakurako of "Sakura Hanamise", who is in charge of arranging the inside of the store, has prepared pesticide-free flowers so that "please accompany your dishes."。日本の四季の素晴らしさを一皿の料理の中でも感じられます♪ 「東三河の畑から 紫キャベツ」 真っ白な陶器皿に白梅を添え、In contrast, a dish of purple cabbage that gives off a bewitching crimson hue。 Toyokawa's purple cabbage is pickled in a purple cabbage vinaigrette liquid、Salting roselle、Seeds from home-grown dill、Served with red shiso from Higashi-Mikawa, which boasts the largest production area in Japan, as a powder。Reminiscent of the scent of plums from red shiso、The good balance of sour and salty flavors stands out、First bite。 "Steel Wedding Ceremony" celebrating the 11th wedding anniversary。11The "Steel Wedding" of the Year、10年目の「錫婚式」や「アルミ婚式」よりも硬い鋼鉄のように強い愛の絆で結ばれるという意味があるようです♪ 「東三河の畑から RivermondFarm(リバーモンドゥファーム)さんのミニトマト」 今年からお取引きされている「RivermondFarm(リバーモンドゥファーム)」さん。This ripe cherry tomato is、You can taste the rich sweet taste of tomatoes without sourness.、A mysterious tomato with a tangy and stimulating aftertaste。自家栽培しているローズマリーをパウダーにして添えられているため香りも楽しめます! 「東三河の畑から 北河さんのスナップエンドウ」 「豊橋百儂人」に認定されている「美緑の風ファーム北河」の竜髭菜儂人/北河芳泰さんのスナップエンドウ。The last time、I had a wonderful green asparagus that he made! Serve with shoots for decoration、Make it look as if ♪ it was picked from the field, and some snap peas dressed up with edible flower viola、Gentle homemade ricotta cheese with smooth melting in the mouth is soaked with Chita citrus bergamot juice.、Eating one bite、シャキッ!ジュワッ!と溢れ出る旨みが迸ります! 「醸し人九平次 うすにごり 萬乗醸造」 愛知県の蔵元「萬乗醸造」で造られている清酒「醸し人九平次」の一年に一度の予約限定品。Usunigori raw sake made from Yamada Nishiki grown in the company's own rice field "Kuroda Sho" in Hyogo Prefecture。 Rich flavor of rice、The subtle sweetness of nigori、Transparent acid、A slight bitterness that adds an accent、The best raw sake brewed in the best balance with all five flavors in harmony。Served according to the next "new seaweed" and "white turnip"。Although it is a wine pairing、Depending on the dish、日本酒を差し込まれることもあるため楽しみ甲斐があります! 「浜名湖の新海苔」 浜名湖の新海苔とシジミのお出汁のスープの中に滑らかな口当たりのシジミの旨みを閉じ込めたフランと共に!海の恵みとも言える新海苔の香りをシジミの滋養溢れる味わいで満喫! 「ヤマザキ・ワイナリー ピノ・ブラッシュ(Yamazaki Winery Pinot Blush」 樹齢6〜22年のピノ・ノワールとピノ・グリを全房圧搾による混醸で造り、A unique bottle of dainty white wine reminiscent of spring in the north。Although it is a "medium-mouthed white wine"、The pale pink cherry blossom color is impressive because it is squeezed in whole bunches。優しく香る果実味と綺麗な酸味が引き締めまとめています! 「スフィーダさんのチーマディラーパ 平貝」 新城で無農薬野菜を育てる「スフィーダ(SFIDA)」さんのチーマ・ディ・ラーパ。”Cima di rapa”is the rape flower of the Italian turnip。Spring is finally approaching、The bittersweetness of sprouting rape flowers、You can enjoy the rich sweetness and crunch with the interesting flat shellfish。The sauce is also made by glazing the chima di rapa.、For a cohesive sense of unity。On the、Served with yuzu confiture and yuzu powder、香りを感じながらいただきます! 「十六穀入りの食パン」 パンはオープン当初から使われている豊川の「ブーランジュリーヨシオカ(Boulangerie Yoshioka)」の食パン。Accompanying the work of my favorite Toyohashi potter "Fumiko Suzuki"! The gentle scent of sixteen grains wafts in the air,、The outside is crispy and fragrant and toasted.、The fabric is fluffy、The more you chew, the sweeter it becomes.、With a delicious taste that goes too far、It's a feast bread that everyone refills! Next、Shinichi Iida and Yasue Iida of iiDA Woodturning, a woodworking artist based in Izu, create a dish that is completed by pouring warm soup on the spot into a wooden bowl full of warmth.。 Vessels made from trees cut down in the Izu Highlands、Full of natural beauty created by raw wood、Beautiful lines that cannot be achieved by human hands、It seems to gently snuggle up to your hand。The vessel uses a technique called iron finish.、It can also be used for heat and oil。This dish is served with chopsticks。 "White turnips" × "vessels":iiDA Woodturning" White turnip roasted slowly for more than 2 hours、Finally served grilled over charcoal、The finished chopsticks fit smoothly.。The soup is a combination of soup stock from Aichi duck at "Toriichi Butcher Shop" and white turnips.、By sleeping on the accent for about 2 years、まろやかな奥行きを引き出した自家製柚子胡椒を添えてメリハリを! 「ドメーヌ・アラン・ジャニアール ブルゴーニュ オート・コート・ド・ニュイ シャルドネ (Dom.Alain Jeanniard Bourgogne Hautes Côtes de Nuits Chardonnay)」 ニュイ サン ジョルジュから17km斜面を登った場所で、It is built on a hill where 10~20cm of snow accumulates in winter.。Overflowing minerality、Tasteful sourness、It is one that you can enjoy a long aftertaste from the umami acid and richness.。Pair it with your next fish dish! Reflection through the cellar、Chef Suzuki struggling alone in the kitchen。The atmosphere of the store created by the breath of Aun because it is a couple is soft、warm。The vestiges of that face are reflected in the dishes as they are.、食材にそっと寄り添う姿勢がいつも素敵だなと心から感じます♪ 「法蓮草 アラ」 さかなへんに荒と書いて「アラ」。Saltwater fish of the family Perciformes。The grouper family also has kueh, which is considered to be a delicious and high-class fish.、The local name of this kue in the Kyushu region is "Ara"。"Ara" and "Kue" are easily confused because they are similar in appearance.、Actually, it is a different fish。 Curvy、Ala with a solid body、Grilled over charcoal、I feel the fat but not dull.、Delicious mellow sweetness。Refreshing foam scented with lemon leaves from your parents' house, lotus grass and red cabbage moss rape flowers finished fragrant over charcoal、食感と共に楽しみます! 「千野甲州ノンバリック 2018 旭洋酒」 エチケットのリネンに施された美しいハーブのステッチは、The work of Misuzu Yamagishi, who is active as a handicraft artist。With the motif of Mr. Yamagishi's embroidery、It expresses the field of Mr. Ogawa, the creator of various types of grass, and the transparent taste。Of the Koshu fields of Chino Yamaji grown by Takao Ogawa and Takashi、The highest elevation part is harvested at full ripeness and fermented in stainless steel barrels。Carefully remove diseased and immature fruits,、Gentle and slow squeezing with a whole bunch press。In addition, it is stored with lees in a stainless steel barrel.、Unfiltered Koshu wine。With a slightly greenish transparent finish、There is also a freshness and bittersweetness that is typical of Koshu、You can enjoy the refreshing acid...

Scroll to top