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/...

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...

Nagoya French "Reminisense" Tin wedding ceremony with a course of recollection that a pleasant aftertaste sharpened gently resonates

It is close to "Shirakawa Park" full of greenery in Nagoya.、At reminiscence, a 2-Michelin-starred French restaurant enshrined on the 2nd floor of the Comfort Sakae Building where the high-end raw bread specialty store "Nogami" along Shirakawa Park Higashihonmachi Street、2022年2月22日に錫婚式を迎える私たちの結婚10周年記念のお祝いへ! ※レミニセンスは開業8周年となり、9Now that we are celebrating our anniversary、Taking on the challenge of a new stage、Relocated to the roadway、We have reopened with the aim of becoming a Grand Maison, so please see this article for the details.。 名古屋・フレンチ「レミニセンス」グランメゾンを目指し移転リニューアル〜新店舗編〜 こちらは、Chef Kishida Shuzo of Quintessence、West is under Chef Hajime Yoneda of Hajime、Chef Masaki Kuzuhara (36 years old) trained at one of Japan's leading Michelin-starred restaurants in the East and West、In the shops opened on the 30-year-old's birthday is 7/23/2015、An instant popularity、20192 Michelin stars in 2008、Even now, the 7th anniversary of this year continues to evolve、And many foodies have to groan quite French、わたし達もお勧めのレストランとなります! 「Reminiscence(レミニセンス)」 コンセプト 生きること=豊かな人生を送ること 豊かな人生とは心地よい余韻と心に残る暖かい記憶の調和が 充実していることだと思います。 Finish with storage。 By making meals、As well as the people's body to create food nutrition、 But the time we spent in reminiscence customers remain customers finish with storage、 素晴らしい人生に思い出という形で残ってほしい 食の豊かさ、And can enjoy the pleasure of food、人生がより豊かになると祈って 柔らかな自然光が降り注ぎ、Clean interior based on white。2018年に再訪した際に飛騨高山にて北欧名作家具をライセンス生産する家具メーカー「キタニ(Kitani)」を紹介させていただいたことを機にテーブルとチェアを一掃され、Everything is made to order with Kitani! One year after the conception I drew in 2018、2019From October 2008、We welcome guests with a dignified appearance as much as possible as a face of reminic sense by changing the decoration。 Jakob Care's masterpiece, also known as the "FN Chair", designed for the United Nations Building in New York-03(Jacob Kjær 1948)」。It is unusual for his work mainly to be classical design、It becomes a modern design that symbolizes the times。Selected "sakura" of natural wood that becomes a pale color、Creates a soft atmosphere familiar to the hand。The square table is delicate and stylish with a round leg design.、We have devised a way to make room around the guest's feet comfortable.。 In the back seat by the window、「JK-03(FN chair) with a chair designed to add a sense of peace to "JK"-05(Jacob Kjær 1948)。Urethane foam is laminated on the back cushion.、The back and seat surface gently wrap the back and support it with an integrated structure。 A meal at Reminisense that has been a long time。"It has changed from before Oita, so please look forward to it"I received a message、どのような変化が感じられるのか心が躍ります! 現在のレミニセンスのコースは「おまかせコース(料理+デザート+食後のドリンク)」20,000円(税込)のみとなりますが、2022April 1- -、"Short course" 15,000 yen (tax included) will be introduced for lunch.。This time, 9,800 yen of "Wine Pairing Half", which can be paired with 6 kinds of wine (*including Champagne), is added to each full course。 飛騨高山にて行列の絶えない人気ブーランジェリー「TRAIN BLEU(トラン・ブルー)」の成瀬正(Tadashi Naruse)氏との出逢いにより、If your goals and beliefs align with each other、As a partner who respects each other and can trust、「レミニセンス × トラン・ブルー」のコラボレーションが此処で実現しています! Sommelierの松永新一郎さんがセレクトのワインペアリング先ずはシャンパーニュから! 結婚10周年。There were many twists and turns.、いつも素敵な刺激を与えてくれる主人に感謝して乾杯! 「キュヴェ・743・エクストラ・ブリュット(CUVEE 743 EXTRA BRUT)/ ジャクソン (JACQUESSON)」 ブドウ品種:Chardonnay 50%、Pinot Noir25%、ムニエ25% 創業1798年と200年を超える歴史を持ち格式高いメゾンの「シャンパーニュ・ジャクソン」。Focusing on the own fields of Dizzy village and Gran Cruai village where it is based、52We create the world's highest champagne from the fields of ha。Jackson's representative cuvée 700 series、A generous blend of the grapes that were once used for vintage、It is a popular series that has been enhanced to the quality comparable to The Prestige Champagne。Among them, this cuvée 743、In the first non-dosage、In the best possible in the history of the series selected as all Champagne No. 1 by the world's best sommelier、良質な果汁のボリュームをギュッと締まった酸と研ぎ澄まされたミネラルが見事に調和した最高峰のノンヴィンテージシャンパーニュ! 御料理は第一章〜第三章(余韻・記憶・安堵)に分かれ、It is composed of a four-part work up to the tea confectionery that becomes the last chapter (recollection)、先ずは余韻を楽しむ第一章の一皿目からスタートします! 第一章〜余韻〜 「雲丹」 葛原シェフが食材の中で一番心地の良い「余韻」を感じる食材は「雲丹」だと仰います。And ingredients had changed his life, and、"Sea urchin" seems to be indispensable among the ingredients that you want to express with "reminisense".、The start of the afterglow of Chapter 1 is decided as "Sea urchin"。佐賀の有田焼「カマチ陶舗(Kamachi Toho)」のドーム型の真っ白な陶器に添えられた最初の一品は手でそのまま頂くフィンガーフードです。Sea urchin on a tuile with the scent of the sea。Lily root oil and rock nori、Micro-amarantus。一口で頬張ると溢れ出る極上の甘味と鼻に抜ける磯の香りで余韻を楽しめます! 「コトー・デュ・ロワール ブラン・レフレ 2019 (Coteaux du Loir Blanc L’Effraie)/ ドメーヌ・べリヴィエール(Domaine Belliviere)」 ブドウ品種シュナン・ブラン100% コトー・デュ・ロワールにある6つの区画の樹齢50年以下のブドウを使用。has the scent of flesh-filled yellow fruits such as apricots and yellow peaches、A transparent fruity taste that spreads smoothly in the mouth。A dry type with a faint bitterness of minerals and firm acid that tightens the milky aftertaste。While enjoying the scent of the slightly fragrant sea, match the next Shirako。 第一章〜余韻〜 「白子」 香ばしくソテーした口溶け滑らかな鱈の白子に、Rubbing the oni-down of winter melons and adding it in a flowing style、A little jam-like yuzu is a good accent。The beautiful greens around you are the oil of shiblets.。Herbs and Flower Hoshiso、Powder chili pepper、Served with nuts、A gentle dish that is easy to adapt to the body incorporating Japanese elements。 トラン・ブルー「あられ」 「トラン・ブルー」から調達されるパンは、Three types are offered between course dishes、8~90% of the finished bread is baked in the oven and completed.。Here is、by combining hail made from rice with wheat bread from the same grain、Each of them claims a texture and aroma、A dish to enjoy the taste。In the crunchy texture of the most fragrant hail、In the fabric that is crispy and chewy、It goes well with soft, light and soft wheat.、While snuggling up to reminisense dishes as delicious meal bread、Appeared in perfect standing position。Be honest、Personally, butter feels unnecessary.、優れたバランスの旨味の強いパンです! 「ブルゴーニュ アリゴテ 2016 ブノワ アント (Bourgogne Aligote Benoit Ente)/ ドメーヌ・ブノワ・アント(Domaine Benoit Ente)」 ブドウ品種アリゴテ100% ムルソー村の頂点に君臨するアルノー・アントを兄に持ち、1990A phantom Burgundy produced in a very small amount from a field of only a few ha that has been released since 1998, inheriting the fields of grandparents since 1998。We want to create a more elegant and balanced wine with a strong impact、Pruning reduces yields and harvests only grapes that are mature。a blend of age planted about 70 and 20 years ago planted in Purigny Montrachet。It has a thick yet rich acidity and a crisp and firm taste、Full of minerality、樽由来の柔らかな余韻も楽しめるアリゴテはお次の牡蠣に合わせて! 第一章〜余韻〜 「牡蠣」 富山は八尾の木工ユニット作家・下尾和彦&下尾さおり夫妻が手掛ける「Shimoo Design」の美しい木目が引き立つ浮造りの技法を用いた「浮様シリーズ」の美しいオーバル皿に盛り込んだ三皿目。Lightly stewed with oysters and eggplant、Wrap it in spinach.、Wrapped in part filly and baked in the oven。Underneath, a smooth cream with oysters and potatoes、Mushroom paste in front of you、Served with a sweet sauce made with Madera。Top is oysters grilled over charcoal and cream with fromage blanc、Fresh herbs with kumquat jam and kumquat chips、Oyster scallops are marinated in blue benier dough and finished with a light frit。サクッとした食感の中から牡蠣の旨味が溢れ出る一品でハーブが良い仕事をしています! 「ドメーヌ・ツィント・フンブレヒト ゲヴュルツトラミネール 2018 (Domaine Zind Humbrecht Gewurztraminer)」 ブドウ品種ゲヴュルツトラミネール100% アルザス地方ゲベールシュヴィールのフンブレヒト家は、1620With a venerable family that has been making wine since 2000、1959In 2005, Leonard Humbrecht joined Junuviève Tsint, the creator of The Alsace region of Vintsenheim.、Domaine Tsint Humbrecht established in Turkheim。From the commitment to the quality of the wine、Converting all of our own fields to biodinami farming methods that are more stringent than organic cultivation、In brewing, high-quality juice is squeezed by pressing grapes overnight under soft pressure、By the method of winemaking which pursues the maximum quality such as long-term fermentation in the large barrel using only native yeast、It produces a pure, condensed wine that maximizes the individuality of Alsace's supreme terroir and grape varieties。Citrus fruit、The aromas of fruits such as lychee and spices are gorgeous、It is in harmony with rich taste、Fresh finish。The ultimate Alsace Gewürztraminaire by natural biodinami farming to the next shark fin。 第一章〜余韻〜...

Scroll to top