Hamamatsu "Yakitori dashi" Yakitori carefully grilled with binchotan charcoal until you put a stop on the omakase!

Away from the hustle and bustle of the city、Charcoal-grilled yakitori specialty store "Yakitori dashi" opened in December 2020 and during the Corona disaster in Sameidai 2-chome, which is a quiet residential area.。 It is not far from my house in Lake Same.、Happy to have a yakitori restaurant opened nearby.、Continue to follow Instagram official、Days to check availability of reservations。The timing is finally right、I was able to make it to the visit! Business hours are from 4 p.m.、Sometimes opens a little earlier than a regular store.、Thank you for those of us who no longer go out late at night.、I asked for a reservation from early。 Because the owner, Keita Suzuki (33 years old), is running it alone.、Counter 6 seats、A small restaurant with only one table seat。While looking at the grill at the counter、I would like to enjoy the fragrant aroma and grilled yakitori.。 Here is、There will be only one omakase course.、Starting with appetizer small bowls、Yakitori carefully grilled with Tosa binchotan charcoal、It will be "until you put a stop" according to the stomach pouch.、It will be a style that provides the owner's leave to you in a well-balanced manner.。1About 350 yen。If there is an ingredient you are not good at,、It would be better to tell us in advance。 There is only one table seat.、If you want to enjoy a relaxing meal on the sofa seat, this seat is recommended.。Counter on this day too、Both tables are full! There is also a desire for the owner to concentrate on the grill、Drinks are a self-service system that allows you to freely enjoy bottles in the refrigerator or in the refrigerator.。This style also has a cozy feeling.、There is also a nostalgic impression、It's relaxing! Alcohol is bottled beer、Japanese sake、Shochu、Plum wine or gin、Vodka and more are lined up.。For cold sake, etc., just ask the owner、It seems that recommendations of the day will come out。 Bottled beer in the refrigerator、Sapporo Lager Beer、Non-alcoholic drinks are、There are two types of non-alcoholic beers: Sapporo and Kirin、Cola and herbal teas、100%There is juice and so on.、Mineral water and Wilkinson's carbonated water are available as splits.。 First of all, it's beer.、Let's have a bottled beer、The glass is in a squeaky state in the upper freezer! "Sapporo Lager Beer" First time eating out at night in a long time。Every night、Although we have dinner at home、What about the beer you have outside?、I feel ♪ that it has a special taste somewhere, and the chopstick rests that are made of broken pottery and stones in a perfect balance are tasteful.、It was nice, so when I asked the owner、2It is handmade by a wife who is encouraged to raise a young child who is getting older! Although we are helping you prepare before opening、Because I still can't stand at night business hours now.、With gratitude to our customers、It seems to be breathed into it.。I could feel the heartwarming domestic help of my wife.、What a wonderful couple! Appetizer small bowl "Steamed lotus root chicken soborogake、Potesara with taro and quail eggs" Thickly cut steamed lotus root、Served with a strong flavor of chicken soboro with concentrated umami、I'll have it with you。Potesara with taro and quail eggs has a soggy and gentle taste.、A glass of beer in a small bowl can be light! Trained at chicken specialty restaurants "Rooya" and "Charcoal Grill Abe" in the city、Mr. Suzuki became independent。Judge while adjusting the heat of charcoal at the place of grilling、Skewers carefully baked one by one。As for chickens, they visit the "Toriichi Butcher Store" in Toyohashi, which we often use, to purchase Mikawa red chicken and Aichi duck directly.。Mikawa red chicken、With long-term breeding using wood acetic acid for feed、 The meat taste is crisp、It is a delicious chicken that you can enjoy the umami and richness as you chew! Yakitori is coated with chicken oil、Olive oil for vegetables、A sprinkling of sun salt from the sea of Tosa、Some are pickled in homemade sauce jars、To let you taste the original flavor of the ingredients、It is suppressed to the taste of good salt plum.。 "Sasami" The first one starts with plump fillet! Taste with mellow sun salt with a sweet taste without horns、Serve with plenty of freshly grated Honyama Aoi! Inside、Exquisitely cooked dyed pink and baked、Enjoy the plump, moist and soft fillet! The pungent taste of Aoi Motoyama is also a good accent.、You can enjoy the umami and richness of Mikawa red chicken! "Gizzard" Speaking of gizzards、Although it is characterized by a crunchy texture、Really high-quality gizzards can be softened by carefully cooking them! This gizzard is just that! It has a good texture.、You can enjoy it with a very good fire! "2 ginkgo trees" The aroma of roasted ginkgo is、It goes great with beer! "Imo Shochu Osuzuyama Yamaneko Kojime Yamada Nishiki / Miyazaki Osuzuzan Distillery" bottle 3,000 yen Sweet potato "Joy White" cultivated by the agricultural corporation "Reviving Earth Association" and、Special limited potato shochu made with koji rice and "Yamada Nishiki"。Steaming koji rice is changed from stainless steel to local cedar、Aiming for more powerful koji making、From raw materials lychee or muscat、It brings out the aroma of elderflower and tea leaves.。The taste also has a richness derived from rice malt.、Gentle sweetness leads to ease of drinking、It's a sweet potato shochu that just keeps going.。Ice cream in a pair of tumblers depicting black ships like Perry's arrival、I'll have it on the rock! Coincidentally、The eldest daughter of Hagioka's Chinese "Hundred Flowers", a good friend of the family:Chiyuri has made a reservation with her gourmet friends.、It was a fun reunion! A generation that can enjoy yakitori in Non-Al、It's amazing in a way (laughs) "Aichi duck red cabbage moss" We also love "Aichi duck"。Aichi duck oil has a low melting point of 26 degrees Celsius and melts at body temperature.、It is a healthy fat that does not accumulate easily in the body and has a strong sweetness.、The taste of Aichi duck with pure white fur is not particularly light.、It is characterized by a rich taste! The red cabbage moss served below is、Less bitter taste、Crunchy and crunchy、When boiled, there is a little slime、It is a very delicious vegetable leaf! "Onima" so that you can feel it even when you look at it、Chicken skin crisps and pops、The onion, which is so juicy that the meat juice overflows from the inside! Because "shichimi" and "sansho" are prepared on the table.、You can change the taste to your liking! "Lever" Although my husband is not very good at levers,、My favorite part、Lever。I've been waiting for you.、No fishy smell、I was in agony at the deep taste that rushed in from behind! I also like the delicate fact that this homemade sauce is not sweet and spicy! "Shiitake mushroom" is a vegetable that is grilled with charcoal.、The flavor is terrifyingly condensed! Subtle aroma of olive oil、If you chew it, the shiitake mushroom juice will overflow! Taste of autumn、It's a treat! "Seseri" Seseri that you can enjoy elasticity、Grilled with dashi soy sauce、The chives prepared in between are fragrant、Gives you a good job! For each skewer served、This pebble that the shopkeeper puts on a small plate。Finally, the unique style of paying with the number of pebbles is adopted! anything、This pebble is the former owner of "Shiota Tatami Store":Tatami Shoji (real name:Shoji Shiota)、Mr. Suzuki is collecting little by little.、Let's use this for the store's accounting.、It seems that it was conceived。There is a sense of playfulness in even the little things.、It is a work that fascinates you unintentionally。How many pebbles is Mr. Suzuki collecting?、It seems that they already have about 100 of them.、Octopus or turtle、Horse、Raccoons、pigs, etc.、If you look at the back, there is a date、It will make you laugh with a picture with an indescribable unique touch! Eat 9 skewers、My stomach is almost full.、Check the ingredients that will come out after this.、You can't remove the part you really want to eat.、Chicken wings、Hatu、I asked you to go to Tsukune 〆Meshi! "Chicken wings" The skin is crispy、Fat is sweet、The flesh is soft and soft、Good bony chicken wings! best、Chicken wings have drawing power! "Hatsu" I also love the heart of chickens! No odor、You can enjoy a crisp and unique crunchy texture with a light taste! This is the last time the skewers are served! Let me enjoy the flowing hands.、You can also see the brilliance of the skewer that is said to be a sauce jar! "Tsukune"、The scorching Tsukune of this day is the autumn version.、Because lotus root is also finely chopped and mixed with yogen cartilage,、You can enjoy the texture well! "Today's messi" written on the blackboard is simply "donabe gohan" and "ramen" written in hiragana.。I'm also worried about the freshly cooked rice in the clay pot.、This time, I chose "Ramen" that you can enjoy smoothly! By chance、Because the older brothers who were next to me were asked for "who to eat"、I stared at it! Use clay pots of different sizes.、It is used according to the number of people in the order.、The accompaniment of "Donabe rice" on this day was "kamaage shirasu"! Delicious conversations bloom with older brothers in their twenties who are regulars in the neighborhood、Such an encounter is unique to counter seats! "Ramen" Clear soup with beautiful white onions、Chicken oil full of collagen seems to be good for beautiful skin、Even though it's 〆, it's appetizing! Gently salty、The salt ramen that goes through the throat is、Perfect for a cup of 〆! Your heart and stomach will be satisfied and you will be very satisfied.、I thought I would take a taxi on the way back.、Chiyuri-chan, who was enjoying non-al in non-al, is the way to go.、They will send me home.、I had a lucky night! (Thanks) Charcoal yakitori to enjoy、There is also warmth because it is a small shop.、A good shop that conveys the feelings of an honest owner。Another favorite restaurant has ♪ increased Yakitori dashi address:Nagura Store Room 2, 2-16-16 Sameidai, Naka-ku, Hamamatsu City, Shizuoka Prefecture TEL:053-555-6471(Reservation priority) Business hours:16:00-23:00 Closed on Mondays:Irregular holidays No cards accepted:Cash only https://www.instagram.com/yakitori_hadashi/...

Toyohashi French "aru" Delicate and neat full course along the body naturally by making use of the local material 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.、Full course lunchtime! The location is on the 2nd floor of the Yoshida Building along Hirokoji within a 5-minute walk from JR Toyohashi Station.、A simple brass sign under the soft light lit by eucalyptus trees and naked bulbs is a landmark! If you visit for the first time in a while、1On the 1st floor, there was a high-end bread specialty store "Muginokura"。 The name of the shop is named after the names of your two children.、"aru(al)"。 At the end of the leisurely approach、The smoky blue wooden door that becomes the theme color of this shop welcomes you gently、A comfortable space awaits you at the end of the door! The design of the store is、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、Kaori Akaya of Toyohashi's small flower shop "Lacle Florists" regularly asks for arrangement and maintenance、I am always healed by the flowers and plants that are set up very tastefully! This 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, and two tripods! Although "ARU" has been cheering since the beginning of the open,、Gault, a restaurant guidebook from France published in 20 countries around the world as a restaurant guide recommended by gastronomic experts&Millau (Go et Millau) 2022" won two tocks for the second consecutive year、Makes its national debut! Currently lunch、Recommended one course "saison" for both dinner ¥11,000 (around 12 dishes)、Taking advantage of ingredients that can see the faces of producers who place trust with the chef's own eyes、We are offering dishes unique to Higashi-Mikawa that can only be tasted here! In the walk-in cellar in the store、About 700 bottles of Wine, mainly Japanese wines, are placed.、The treasured children who have collected little by little by two people up to now are lined up.。You can also enjoy Japanese wine, which has attracted attention in recent years, to match the dishes.、Only in this shop! Today's Menu Drinks menu includes、Available in a wide range of drinks from alcohol to soft drinks、For those who like wine、Mainly Composed of Japanese and French wines、A pairing wine course is also available to snuggles up to the dishes。This time, we selected 7 kinds of dishes with wine for each of them! Champagne「Petitjean Pienne / "Champagnes Blanc de Balncs Extra Brut" / プチジャン ピエンヌ) 「ブラン ド ブラン エクストラ ブリュット シャンパーニュ プチジャン ピエンヌ」は、Blanc de Blanc Champagne made only from Chardonnay。One of the most highly regarded Côte des Blancs districts known for their high-quality Chardonnay、Produced only in Chardonnay from the Village of Claaman, a Grand Cru-rated village。Made by assembling wines from several different years、3Released after 20 years of maturation。Charred butter、Honey、With a faint citrus flavor、It is a well-balanced champagne that harmonizes delicate sourness and gorgeous fruitiness.! 「春人参とライム」 春人参の香りや旨味を水に移した澄み切った冷製スープ。Dripping olive oil、A dish with lime skin shaved to finish。Feel the smell of the soil and the natural sweetness of vegetables、一気に食欲を掻き立てられる魔法のスープです! 最初の冷製スープで食べるモードにスイッチが入ったのか俄然食欲が湧いてきました!初夏に相応しい色鮮やかな盛り付けも思わず心が躍ります! この日は、I visited with my friend Ono-san.、Although I had recommended "aru" for a long time、The timing is not right easily、This time、初aruを体験していただきます! 「ミニトマト」・「もものすけ」 定番で提供している豊川の「ミニトマト」は、tart with rosemary scent。Served with asparagus grown spikes and leaves。"Mini tomato" made with great pains by the family of mr. and Mrs. Suzuki's friends has become one of the indispensable ingredients for "aru"! If you take a bite,、The sweetness of the tomato that can be played with a petit、moderately salty、Finger food with rosemary scent tickles nose。薄タルトのサクサク食感がまた良いアクセントになります! 赤蕪の一種で生で食すのに適している「もものすけ」を薄くスライスし、Homemade karasumi sandwiched between、Served with Nastatium。柔らかな肉質で甘味の強い「もものすけ」にねっとりとした半生カラスミがマッチング! 愛犬ショコラを飼うようになってから、I'm really going out at night and it's really less、Originally, we who drink lunch are more suitable for the character。While the pleasant sunlight shines in、緩やかな時の流れを感じながら味わうワインはまた格別です! 「デラ空洞 2021/LES VINS VIVANTS(レヴァンヴィヴァン」 長野県東御市の「LES VINS VIVANTS(レヴァンヴィヴァン」から初リリースのワイン「デラ空洞2022」。2015Mr. and Mrs. Ogino who moved to Tomi City in 1997、Pinot Noir、Gamay、Chenin Blanc、Chardonnay, etc.、We cultivate various varieties naturally without using pesticides or chemical fertilizers.。This is made by purchasing Delaware from Yamagata Prefecture、Whole chamber semimasseracion carbonic preparation without de-infarction crushing in an open stainless steel tank。Wait for fermentation to begin with wild yeast。I didn't do pijaju.、Light le montage from around the 4th day after fermentation begins。Squeezed with a pneumatic membrane press in the middle of fermentation、Switch to fermentation of only fruit juice。After fermentation、Surreal until bottled to give it a little umami。No sulfite is added from preparation to bottling、Unfiltered、Bottled。ヌーヴォーらしいチャーミングな香りとデラウェア特有の溌剌とした酸と旨味のバランスが取れたワインを「玉レタス」に合わせて! エチケットのイラストは、Illustrator Yunico Uchiyama's unique and cute design、It's etiquette that I don't often see as wine.、I feel like that's the time、一瞬「YOASOBI」的だと思いました!(笑) 「イチローファームの玉レタス」 豊川の「イチローファーム」は、Yoshiyasu Kitakawa's older brother of "Biryoku no Kaze Farm Kitakawa" where green asparagus is made、Looking up to Ichiro Kitagawa、"Ichiro Farm" taken from the name。The organic "tama lettuce" made here、No lye or ebb at all、Lushly、Leaves are softer than winter lettuce、You can feel the sweetness! Served with baby leaf salad on top、Pickled kumquat compote and chalets in some places、Salad lettuce with oil made with toyohashi leaves, which boasts the largest production volume! There is no crispy feeling、Feel the sweetness of lettuce every time you chew、The bitterness of kumquat、The faintly fragrant leaf oil is beautifully fused、デラウェアのナチュールワインとの相性も抜群!このレタスの持つ素材の強さを存分に活かしているサラダレタスにハマってしまいました! 自然の恵みが織り成す断面美!これほどに瑞々しく美味しいレタスであれば一玉をあっという間に平らげてしまうことでしょう!愛知県と静岡県は本当に美味しい野菜を作る農家さんで溢れています! 「こことあるシリーズ 2018 ぴのろぜ/ COCO FARM & WINERY(ココ・ファーム・ワイナリー)」 このロゼワインは、It all started when I tried pinot noir, which I originally intended to make red wine, and made rosé wine.、The wine made with the intention of being a one-time limit was so popular that、It later、It is built while refining and exploring the best way。The mouthfeel has a pink grapefruit-like umami and bitter aroma centered on a sour taste with a smooth core.、フレッシュで豊かな果実味のある味わいが心地好いワインを「初鰹」に合わせて! 殆どのサーヴを奥様の彩ちゃんが担当してくれますが、Occasionally、鈴木シェフもキッチンから出てきて料理の説明をしてくれます!アシスタントを付けずに全てを一人で担う鈴木くんには脱帽です! 「新玉葱 初鰹」 御前崎の初鰹に薪の香りを纏わせ、Pureed onion served instead of sauce。Purple radishes or pickled carrots、I taste it with tsubokusa with the bittersweetness of wild vegetables。Wildflowers, which are natural and ask masters of wildflowers, are also attached to the dishes.。The nutritional value of wild grass and the power of nature are inscapable.。The first bonito cut into thick dice、In a beautiful color with a pale and transparent feeling,、Enjoy the light taste that comes perfectly at this time of year、滑らかで上質な新玉ピューレの甘味が初鰹を優しく包んでくれています! 「北河さんのグリーンアスパラガス」 「豊橋百儂人」に認定されている「美緑の風ファーム北河」の北河芳泰さんのグリーンアスパラガスの登場です!太くて立派なグリーンアスパラガスですが、Cooked and served without boiling to enjoy freshness。Sauce made from green asparagus stock emulsified with butter and tree buds、Dill、Borage、Served with yuzu confiture。 Kitagawa's green asparagus has a strong aroma、It is characterized by soft and juicy pulp.、バターソースの香ばしさにも負けず劣らずの個性が引き立ちます!...

Hamamatsu "Noël Dinner 2021" A blissful Christmas night at home with your dog Chocolat!

My house is always every year and I don't eat out at Christmas.、It will be a Christmas dinner without a couple water、This year、Like last year, my dog Chocolat joined、It will be a Christmas night to spend with chocolat! For days, I worked out a plan to say, "What shall I make this year?"、While referring to the cooking photos of their favorite chefs、I also thought about serving、I will do my best to have my professional photographer's husband take beautiful pictures! Incorporating carefully selected ingredients from the butcher shop and local seasonal vegetables、Take care of the aroma and heat、I'm looking forward with eyes、In addition、Let's make it with all our heart so that you can taste it and be happy! What makes our Christmas table gorgeous?、Regardless of Christmas spec table code、Thanks to the works of my favorite Toyama artists who are always indebted to me。By serving on a nice bowl、いつもの食卓よりも少しだけグレードアップして楽しみたいと思います! 「ユレ・フレール ブリュット インヴィタシオン  (Huré Frères/Champagne Brut Invitation)」 グラス「木村硝子店ピーボ オーソドックス シャンパングラス」 「WINE BOUTIQUE PANIER(ワインブティックパニエ佐鳴台本店)」の毎年恒例となるプレミアムシャンパーニュ宝くじに挑戦し当たった内の1本がコチラ! フランス国内外や海外で多くの経験を積み、François Yulet pursuing his own champagne。3代続く「ユレ・フレール(Huré Frères)」の現当主で、It is a young producer who attracts attention in specialized magazines etc.。Particularly influenced by winemaking in Burgundy and New Zealand, he、We are challenging new methods with free concepts while emphasizing traditional manufacturing methods.。 One of the most representative methods is、Like an ancestral eel sauce、30年間継ぎ足し続けたリザーヴワインを使うソレラシステムと大変希少なシャンパーニュです! 一口目から純粋に美味しいと感じるその味わいはフレッシュさを重視して造られており、There is a solid fruit feeling、綺麗な酸味とミネラルが楽しめます! 「ツバス いくら おとなりさんちのラディッシュ 柚子と蕪のソース」 器「釋永岳 大工カット」 成長と共に名前が変わる鰤。Tsubas is one of the names in the growth process of yellowtail.。Use a tsubas that has been tightened with kelp overnight with a fence。How much is it on the cut bus?、Baby leaf、I shaved the skin of yuzu、浜松の安心野菜「おとなりさんち」のラディッシュを車輪のように添え、I tried to look like a sled pulled by reindeer! The sauce is a turnip sauce stewed in vegetable soup stock.、Okinawan Nukima With Yuzu Fragrance! The tsubas that I laid overnight can enjoy the smell of kelp.、The umami becomes stronger and moist、蕪と柚子の優しいソースにも良く合います! 「牡蠣とホワイトマッシュルームのフラン 牡蠣のソテー 谷野ファームの自家製バジルソース POWAPOWAのリュスティックカリカリトースト」 器「釋永岳 gen 中鉢」 一年株の大粒の牡蠣は下処理して水気を切っておき、Vegetable broth and onions、Make white mushroom paste with bacon、Strained with egg solution、Steam oysters and sliced white mushrooms in a bowl for about 15 minutes.、We make oyster flan (Western style chawanmushi)! On top of the finished franc、「谷野ファーム」のバジル(ベビーリーフ)を使って作る自家製バジルソースでソテーした牡蠣を乗せ、One-time egoma oil。掛川のブーランジェリー「POWA POWA(ポワポワ)」のリュスティックをカリカリにトーストして添えれば完成です!牡蠣とホワイトマシュルームの旨味が凝縮されたフランにベビーリーフゆえに優しいバジルソースに仕上がった牡蠣ソテーが絶品! 余談ですが、I was uploading a video of the process of making with Instagram stories、From writer Gaku-kun、"Egg fluid is NG in the bowl"I received a message! Chawanmushi and pudding, etc.、You can't stick to the vessel! Especially since the gen series is one of the charms of the skin quality of the frizz、It is serious when egg liquid enters the frizz! The husband who examined that baking soda seems to be good to remove the dirt of the egg attached to the tableware hard.、It is as soon as I survived safely! For handling vessels、以後気を付けます(苦笑) 「鳥市精肉店あいち鴨のパテ POWA POWAのリュスティック  MAILLE種入りマスタード」 器「釋永岳 リバーシブルシャーレ」 豊橋の創業90周年を迎える「鳥市精肉店」の真っ白なブランド鴨「あいち鴨」のパテをカットし、Maille mustard with mayu and charbil、掛川のブーランジェリー「POWA POWA(ポワポワ)」のリュスティックと共に!濃厚なあいち鴨のレバーの香りでワインが恋しくなるお味! 「グリーンアスパラガス 海老 アスパラ菜の花 アメリケーヌソース」 器「釋永岳 薄鉢」 極太のグリーンアスパラガスが手に入ったので、Sautéed butter with shrimp using only the tip、Served with asparagus rape blossoms、I will be entangled in shrimp americane sauce! Because it was a rich sauce that you may make pasta as it is、翌日は余ったソースでパスタにしました! 「鳥市精肉店あいち鴨ロース肉のロティ ヤママツ鈴木農園のオニオンヌーヴォとキャロット バルサミコソース」 器「釋永岳 áge」 同じく「鳥市精肉店」のブランド鴨「あいち鴨」のロース肉の塊を一晩ブライン液に浸しておき低温調理した後に皮面をパリッと焼き上げたロティ!「家庭での低温調理が危険!」という記事が出ていたと主人から聞いていたので、This time I'm putting my eyes on fire.。At the summer BBQ, I charcoal-grilled this Aichi duck.、After all, there is no enemy to the ignition with Bincho charcoal! Garniture vegetables、大好きな「ヤママツ鈴木農園」の成(Shige)さんの所に出向き、Roast onion nouveau and freshly picked carrots that are in season now! The sauce is made with Italian 30-year-old balsamic vinegar! Onion Nouveau has a thick texture and sweetness when heated.、Carrot is also an exquisite vegetable with a sweet potato-like texture and sweetness! Surely、If you were eating this vegetable、玉葱や人参嫌いな子はこの世から居なくなることでしょう! 「パティスリーラヴェリテのクリスマス限定品”スノウホワイト”」 器「Shimoo Design 浮様 丸皿」 「自家焙煎珈琲専門店まめやかふぇの”アマレイロブルボン”」 器「Jens.H.Quistgaard Relief(イェンス・クイストゴー レリーフ)」 今年のクリスマスケーキは手作りではなく大平台の「パティスリーラヴェリテ(Patisserie La Verite)」にて、23Christmas limited product "Snow White" sold for 3 days only from ~25th! Raverite is one of my favorite patisserie.、I always follow and check it on Instagram.、真っ白なドーム型の儚げな雪のような美しさに一目惚れして購入! アムッシュティーの紅茶”The mousse using "Orange Fruit Garden"、I matched the caramel inside.、Enjoy the smell of tea that comes through your nose、ムース全体は優しい味わいながらにキャラメルの濃厚な味わいがアクセントで楽しめる上品なケーキです! 我が家の愛犬ショコラと過ごす2回目のクリスマス!今年もショコラサンタに変身してもらい夫婦水入らずでのんびりとお家クリスマスを楽しむことができました! 皆さんはどんなクリスマスをお過ごしになりましたか? Joyeux Noël, bonne et heureuse année 2022! (Merry Christmas、良き幸ある新年2022年を!)...

"Home BBQ" BBQ with carefully selected ingredients in France's three earth chicken pulle noir and aichi duck

"Home BBQ" held during the rainy season! The theme this time will be "Poulet Noir", one of the three major French local chickens at "Forest Farm Eri" in Mitsuke, Iwata City, and the rare and valuable brand duck "Aichi Duck" produced in-house by the long-established butcher shop "Toriichi Butcher" in Toyohashi City, Aichi Prefecture, and BBQ with carefully selected ingredients focusing on brand chicken! Dom Perignon 2006 Moet & Chandon" A lavish toast to Dom Perignon, which was successfully promoted by Moët and paved the way for the prestigious Champagne that everyone knows! "Basket of colorful vegetables" Vegetables include "Onion Nouveau" with a rich sweetness and "Zucchini no ko" with outstanding freshness from Mr. Shigenori Suzuki of "Yamamatsu Suzuki Farm", which grows vegetables carefully in Shinohara-cho, Hamamatsu City.、Comparison of carrots from Iwata and hime carrots from Hamamatsu、Colorful "Paprika" from Iwata, such as "sweet daughter" and "gold rush" corn eating comparison of the morning harvested in season right now, etc.、In a lot of baskets! [Production area, producer, vegetable name] Hamamatsu Yamamatsu Suzuki Farm Onion Nouveau Hamamatsu Yamamatsu Suzuki Farm Morning Harvest zucchini child Hamamatsu Toki afua Yume Hime carrot Iwata Suzuki Fujiko Berry Rich Carrot Iwata Noguchi Yuri Paprika Shizuoka Corn Sweet Daughter Shizuoka Corn Gold Rush "Toriichi Meat Shop Aichi Duck Thigh Low Temperature Cooked Stick Chicken Salad (Miso Studio Xita Rice Miso)、"Pickled red onions in sweet and sour sauce" I tried to cook the thighs of the brand duck "Aichi Duck" produced in-house by "Toriichi Butcher" in Toyohashi at a low temperature with plenty of shredded cucumber to make it stick-stick chicken style。Last time, I enjoyed the low-temperature cooking of the loin, so this time I chose the thigh meat and enjoyed the difference in texture! The red onion is sliced and pickled in sweet and vinegar, which I love, and the ♪ sesame miso dressing is、I make it using rice miso of "Miso Studio Xita" made by Mikiko Kinoshita, a miso craftsman introduced by a wonderful couple who I recently met, Mr. and Mrs. Kunihisa Ueno and Ms. Tomoko! This sesame miso dressing is not to mention salads and vegetable sticks.、It is also recommended for meat and fish! [Miso sesame dressing using rice miso from Miso Kobo Xita ~ Recipe~] ・ 1 tablespoon miso , 2 tablespoons olive oil , 1 tablespoon mayonnaise , 1 tablespoon vinegar , 1 teaspoon kikimi sugar , 1 teaspoon soy sauce 1 ・ 1 teaspoon pepper ・ 1 teaspoon grated garlic ・ 1 tablespoon ground sesame * A simple recipe just by mixing the listed seasonings! "Toriichi Butcher Aichi Hime Pate de Campagne Country-style liver terrine with arugula and baby leaf salad" This is also a product of "Toriichi Butcher Shop" and my favorite "Aichi Hime's country-style liver terrine"。 Pork or pork liver、Onion、Pistachio、It has spices and so on.、It is the best wine that you can enjoy with a moist, juicy, and mellow flavor while having a gentle taste with high-quality fat! "Toriichi Butcher Aichi Duck Soft Salami" "Aichi Duck Soft Salami" is a gem that I was captivated by the shocking deliciousness when I bought it last time! Aichi duck thighs and fillets are used.、It is light and elegant, and the taste of garlic and spices is also a good accent、More than anything、You will be amazed at its softness and juicy gravy! The fresh taste unique to soft salami makes the chopsticks go well with wine! "Striped green beans from Yamamatsu Suzuki Farm with sesame seeds" Striped green beans disappear when heated.、Become a bright green、Because the texture is crispy and soft and harvested with slenderness, there is no muscle, so you can enjoy the original sweetness of beans、It is simply served with sesame seeds! "Kaneko Farm Lovely Sakura Cherry Tomato" My favorite cherry tomato is a lovely cherry from "Kaneko Farm" from Hamamatsu! Freshly picked, fresh and popping skin full of juice and freshness、It will be a high-sugar tomato with a sugar content of 12 degrees! Recently, not only red tomatoes but also yellow tomatoes are made, so buy two types and make them colorful! "Canapés with cream cheese and wheat germ crackers" Salty canapés made by mixing cream cheese with Iga pickles and combining them with cherry tomatoes、Two types of sweet canapés that combine cream cheese, honey, and nuts are the best way to get a drink! "Amacho Togarashi Stuffed with Cream Cheese, Honbobushi, Raw Ponzu" Remove the seeds of your favorite sweet pepper and stuff it with cream cheese and grill it over charcoal.、Sprinkle with blighted flakes and raw ponzu sauce! formerly、I arranged the "Shishito version" taught by Tomoko with "Amacho Togarashi"! "Forest Farm Eri Poule Noir" The first skewer of the day, which is the main dish of the day, is、Poulet Noir, one of France's three largest local chickens, is prepared with black chicken hen female meat procured from "Forest Farm Eri", which is raised in cage-free! "Forest Farm Eri Poulet Noir skewers" "Momo" to make skewers、breast、Chicken、Furoso、Chicken meatballs、Skin、gizzard、Hatu、Lever" and aligned、Enjoy the flavor of each part! The skewers grilled with the far-infrared effect of binchotan charcoal have a savory aroma and a plump and moist juiciness that does not accumulate! Poulet Noir with moderate elasticity and a deep flavor。In particular, the freshly prepared offal system has a rich flavor and is a treat! In order to enjoy the original elegant taste of the meat, it is served only with French "Guérande salt...

"Toriichi Butcher Shop" The brand duck "Aichi duck" that the butcher who has been founding for 80 years grows is exquisite!

Toriichi Meat Shop, a long-established meat shop that has been in business for more than 80 years in Toyohashi City, Aichi Prefecture! This includes the brand duck "Aichi duck" produced in-house、Cow、Pig、Chicken、Wild boars, etc.、Sticking to delicious and safe domestic meat、It is a butcher shop that handles carefully selected ingredients! In stores、Including "Aichi duck" produced in-house、Carefully selected meat "Genji Wagyu"、"Dandoyama Kogen Beef"、"Toyohashi Beef"、"Mikawayama Blowing Quail"、"San state pig"、"Wild boar" and "deer", etc.、80There is also a strong cooperation system that can be obtained only because there is a relationship of trust with producers and processors that has been built up over more than 10 years、We have a wealth of original products。 Brand duck "Aichi duck" that is particular about in-house production。 This is a contract with two farms in toyohashi city, which is a local、It is the only locally produced duck meat in the prefecture that has been branded。 * "Aichi duck" trademark registration No. 5850370 (JPO) This is exactly our purpose today! other day、Mr. and Mrs. Kunihisa Ueno and Mr. and Mrs. Tomoko put it in the fold that they had come to play at home、"Aichi duck" which knew the name for the first time。 At a later date、Appeared in the BBQ held with friends、I fell in love with the deliciousness when baked with binnagatan、I came to see "Aichi Kamo", which made me want to visit about 40 minutes by car from Hamamatsu! In the showcase, "Aichi duck" thighs and breast (loin)、Smoked、Processed products such as soft salami and terrine、The beauty of the meat quality and the excitement of eating it are revived、I peeked in for a while and stopped! exactly、We're going to have a BBQ at home.、In order to prepare this exquisite "Aichi duck" at that time、Let's make a delivery reservation immediately! "Aichi duck" sold in vacuum packaging is sold frozen、Because the expiration date is also long and can be saved、You can also prepare it in advance.、It is also possible to keep stock。However,、In order to taste delicious meat more deliciously、We decided to have it delivered chilled the day before the BBQ! All the meat looks very delicious! Personally, I love the visceral system.、Because my husband is not very good at it、through them sideways。 It is also poured into "Aichi duck Saikyozuke" written as a special toriichi landlady、I'm also very worried about the naming of "steak that doesn't bake"! (laughs) The other day、The finest meat "Genji Wagyu" received at the home of Mr. and Mrs. Ueno is also on sale! This is a Japanese black beef "Genji Wagyu" raised by the master group "Genji Fattening Association" that raises the local brand "Horai beef" that represents Aichi Prefecture.。 From about 10 months old, 5% of the feed is grown by mixing sake kas of Sekiya Brewery Co., Ltd.'s famous sake "Horaisen".、Valuable brand Wagyu beef with extremely low circulation because it takes a lot of time and effort to grow。 Its flavor is、You can enjoy good quality fat and meat quality full of umami that is delicious enough to chew、The elegant smell of meat is the best meat that whets your appetite、Even for those of us who are not very good at beef fat, it will be one of the few beef that we found really delicious! Mr. Kobayashi, a store staff member who says that Mr. and Mrs. Ueno are always indebted to us, explained various things.、The arrangement of "Aichi duck" has been successfully completed! cow、Pig、With chickens、Categorized and easy-to-see showcase。 There were many families who came to shop one after another, saying, "I feel like XX meat today"! The products lined up in the special processed product corner are、Because there are many things that can be used for alcohol、I'm also quite worried about this! That is、I can't forget the elegant taste of "Aichi hime terrine ", which was one of the appetizer plates that appeared at the aperitif of Ueno House、Buy also! Vegetables from Shinshiro's "SFIDA", which appears in many dishes at our favorite French restaurant "aru" in Toyohashi, are also on sale! Mr. Toriichi used to be a wide range of wholesalers to restaurants.、After all, this is also affected by the corona disaster、New initiatives in in-store sales can now be put in place、Exquisite skewers grilled over charcoal using the storefront are also sold! Mr. Higuchi, the male staff member who was in charge of the grill, runs "Kamoichi Wine Bar Sun" specializing in duck meat in Tokyo.、All the brothers were able to hear a wonderful story about the "duck" connection! The fragrant aroma of charcoal grilling rises、I'm getting a good complexion! The meat on this skewer is large and has a good value.、At this time, they were offered charcoal-grilled chicken thighs and green onions! exactly、Because it was a timing when I could order freshly baked、Order 2 "Charcoal Grilled Duck"! Skewers grilled over charcoal、It will be lined up in this warmer case in the store! It was before I went to the house of the artist "Shintaro Ajioka" in Toyohashi to pick plums.、Let's also offer freshly baked skewers to his wife and Akari chan! "Aichi duck charcoal grill" 1 bottle 250 yen skewers、It is simply seasoned with salt so that you can understand the original taste of meat.。 "Aichi duck" with a fat melting point of 26 degrees is healthy and has a umami taste、The mellow and rich taste is exquisite! "Aichi Hime's Countryside Style Liver Terrine" 100g 650 yen This night、I received two kinds of processed products that I purchased for wine! "Aichi Hime's countryside liver terrine" is pork and pork liver、Onion、Pistachio、It has spices and so on.、It is the best wine that you can enjoy with a moist, juicy and mellow flavor while having a gentle taste with good fat! Served with butter sautéed "Kitakata asparagus" by "Egawa Contractor"! "Aichi Duck Soft Salami" 1 bottle 980 yen "Aichi Duck Soft Salami" is、I bought it for my husband who likes salami、This is also shockingly delicious! It uses Aichi duck thigh meat and fillet.、On top of the light and elegant、The taste of garlic and spices is also a good accent、More than anything、You will be surprised by its softness and juicy gravy! The fresh taste unique to soft salami will make your chopsticks crunchy! "Aichi duck soft salami, bacon and zucchini fresh tomato pizza" What if you add heat to soft salami? I thought、I tried it out and made it into pizza! The freshness of fresh tomatoes and zucchini with the aroma of thyme is added to the umami of soft salami.、The pizza goes perfectly with the crispy and fragrant crispy dough! Although the aroma is added by adding heat,、If you enjoy it as a mass of umami because delicious fat melts、We recommend that you eat soft salami as it is without cooking! "Rabia 2016 Bodegas Therón" Spain Spanish organic wine "Labia" 2016 Bodegas Theron"! No scientific products or fertilizers、Sustainable Organic、Using grapes harvested in cultivation that practices biodinami、It is a Spanish red wine that does not use any additives, synthetics, chemicals, etc.。 Made from carefully selected grapes from the oldest and best fields of Petit Verd、Made from free run juice and fermented by natural yeast、You can enjoy a well-balanced and elegant taste with a full-bodied and beautiful acid! Feel the love of the staff who handle it、I would like everyone to know the special meat of "Toriichi Butcher Shop", which is too exquisite for both raw and processed meat! "Toriichi Butcher Shop" also has a mail order site.、If you are interested, please click on it! https://tori1-online.com/ Toriichi Butcher Shop Address:〒440-0886 Aichi-ken, Toyohashi-shi, Higashi-Odawara-cho 26-1 TEL:0532-52-3754 Hours of operation:10:00To 18:00 Closed on Mondays:On Wednesdays、Sunday Parking:有 HTTP://tori1.jp/...

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