A dinner of traditinal "Kamakura Kokin" body pleasing natural to live feeling in Italian

In historic town of Kamakura.、0/1855 (1855) of Minka full novation the old House Hotel "Kamakura Kokin(Kamakura Cocon) "in a warm light is lit、Prepare for a quiet evening begins!

Away from the hustle and bustle of Kamakura、Unique historic Mansion House still、大人達が安らぎのひとときを過ごすに必要な場所となることでしょう!

こちらの滞在では施設内に同時オープンさせたイタリアン「Restaurant Cocon(レストラン古今)」のディナーとセットの宿泊プランが楽しめるため待ちに待ったディナータイムとなります!

Restaurant、As a natural restaurant of Italian famous "Al ketchferno(Al che-cciano)」のOkuda Masayuki (Masayuki Okuda)シェフ監修となりシェフが厳選された鎌倉野菜や相模湾の新鮮な海鮮などを中心に地場食材を意識しシンプル且つヘルシーな調理法で素材の良さを引き出す身体に優しいイタリアンを提供されておりランチとディナーは予約制ではありますが一般の方も利用できる営業体制となります!

安政2年の創建時のままに残る立派な支柱や梁の重みを感じる空間は、163年もの間この邸宅を見守り続けてきた守り神のようでもあり心安らぐ雰囲気のレストランとして生まれ変わっています!

カウンター10席のみのオープンキッチンではそれぞれのゲストとシェフとの距離が近く一皿一皿ライブ感溢れるパフォーマンスを楽しむことができる理想の形をしています!

In the evening of the day、Sommelierにお任せしてコース料理に合わせたペアリングをお願いし先ずは「Champagne」にてスタート!

丁度お隣に端正な顔立ちのフランス人男性と可憐な日本人女性の素敵なカップルの姿も見受けられ、"Oh、鎌倉ってお客様までも素敵だわ!」としみじみと心の中で呟いておりました(笑)

[Restaurant COCON Dinner × Pairing Set]
①「有機人参のムース」×「フランソワ・ムタール ブリュット ブラン・ド・ノワール(François Moutard Brut Blanc de Noirs)」
鎌倉人参のムースの上にはコンソメのジュレと生雲丹を添えて
人参の真ん中の芯を取り除き焦がさないように転がしながらじっくりと焼き上げた人参を粗目のムースにムースは塩も砂糖も一切用いずに仕上げられており生雲丹の塩加減が程良いアクセントとなり雲丹の香りや濃厚さにも負けない人参そのものの甘味や味わいが楽しめます!

②「北海道産アスパラガスと姫様の卵」×「クヴェアバッハ エディション リースリング 2008(Querbach Edition Riesling)」
北海道産のグリーンアスパラガスにはコクと甘味が強い「姫様のたまご」に硫黄の香りが楽しめる塩、Caviar、トリュフオイルを纏わせて、We will fit the PAL Greens puree!

And the egg Princess、"Iwasawa Portree" Miura peninsula to feel stress in their poultry farms that no special egg brought up called "Princess" and the chickens are kept as flat! 1 100 yen!
In only the finest products from Princess be raised to feed、In the seasons teamed up with local farmers fresh "vegetable"、Sun monitor dried mineral abundance of freshly caught fish of "algae"、Misaki tuna powder was rich in things to eat fish
、Turn the broth smell taste to because of "macronutrient land"、To strengthen the shell "oyster shell" Hiroshima production 100%、And yolk color observed is that they call "natural paprika" become more vivid! The eggs were delicious and it is not!
Vegetables served with green peas.、Fava Beans、Other beans、Along with the vegetables but furuhashi, called bean expert in Shizuoka is only made in Japan of "Marmaras"。
The "Marmaras" regardless of local vegetables, for the first time、Shakishaki and upbeat sound、It was a sweet taste tasty beans!

The appetizers here、Acid fresh, relaxed and beautiful mineral felt、Riesling offers a very refreshing yet classy mature sense of moderate volume to fit!

(3) "tuna louve' × ' Lurie Les Saint Jack 2015 Darren Francis (Rully Les Saint Jacques / Francois D'allaines).
And "ryba"、In the Ainu language "Le = melt.、"Event = food.。
Japan's indigenous Ainu people、Keep as a valuable food in the harsh winter freeze raw salmon、With sashimi, hot pot、Little by little to have eaten it, melted、Here let me clothe [Cardiff to bluefin tuna, fried、Align the puree of Chrysanthemum、By Loubet arranged tips weekly、Outside is crispy! and is strange that while enjoying the cool texture of frozen!

Here you will、Soft, refreshing aroma、Acid clean and added flavor without a clear mineral-rich and sharp feelings will feel good Chardonnay!

(4) "sea bream and clam" x "mountains, sake yamahai junmai sake special.
And scales grilled sea bream、Asari-Chops with boiled soft clam、Served with fried burdock and parsley!

Align the sake in this、In the Aomori Corporation Nishida brewing sake、Mountain Gladden Cup and finished with taste and thickness, and 廃ra!

(5) Cocon mini corner bakery
Restaurants original mini square Pan、Decorated with the brand of "now and then (Cocon).、A chic finish! For the stark contrast and concealed in small chunks of salted butter、Fresh fish and、Guests can enjoy a taste from the foaming and butter soaked!

(6) "comparison of Oriental beef" x "Bourgogne Rouge cuvée prestige 2016 Philippe charlopin pariso (Bourgogne Rouge Cuvee Prestige / Philippe Charlopin Parizot).、"Montecucco Rosso scaraffone 2014 Palmolettino (Montecucco Rosso scarafone Palmoletino).
Sekimura Ranch in the Miyagi herbal cattle darkly in the straw of rice of rice in a clay pot, cooked roasted、1 dish eat parts of the two kinds of misc and tomosankaku and compare!

Open the kettle lid、In the Wagyu beef was burned and appear、Whets the appetite so the aroma!

This beef is growing feeding 14 types of Chinese herbal、And 22 ° C, the melting point of the tallow is characterized by low、And good fatty body de-clutter every fat、Compared to the typical beef、Amino acids is 1.5 times.、Glutamic acid umami is twice as healthy and enjoy the flavor of beef!
The smooth, fine grained beautiful marbling and classy tomosankaku entered、Misuse of its rich flavor and chew fat overflowing and foaming with smoked salt、More fragrance and enjoy!
Served with vegetables、And wasabi Greens and white radish、Japanese mustard spinach puree、He wishes the scent of tarragon sauce Chateaubriand!

Oriental beef two parts to compare eating、Wine pairing is two!
Align the Pinot, the part is fine、Guidance received from the late Henry Jaye、Around the world Philippe charlopin palitz with enthusiastic fans。Born from the rich fruitiness and acidity and elegance is characteristic the Burgundy Pinot Noir!

Misc gravy are flowing out of、Dried herbs and sweet seductive smell and feel a little spice、Fruit of Sangiovese and Cabernet are enjoying together one cup of Tuscan damp!

(7) "organic Brown rice risotto" x incense roasting tea roasted green tea (The Gyokuro Houjicha KAHO)
Organic Brown rice clams and whelks、Smoke flavor of crab、3Using extra virgin olive oil kind of Nice core of a risotto to finish、Bamboo shoots would treat Haruyama and mountains into texture accented with large cuts, Udo、Enjoy with the bitterness of a puree of winter radish leaves and budding fragrance!

To feel the sum of risotto、Finished with the tea leaves of Fukuoka prefectural YaME city Hoshino gyokuro-producing regions and carefully hand-picked tea "[High-quality tea, non-alcoholic, tea party Cha-En] ROYAL BLUE TEA (Royal blue tee) / Aroma roaster (ROYAL BLUE TEA / KAHO) "together!
By saying the wine is bottled green tea as gifts are sold here in the lounge shop popular "Royal blue tee (ROYAL BLUE TEA)"!
Create a luxurious flavor advanced roasting technology、But Yamaguchi Masaya tea master 10-judge and、The tea roasted green tea best tea only portions of stems (karigane) carefully pick out twigs tea、Smooth and gentle、In delicate not to feel bitter or astringent、Sweet, mellow fragrance、Its high-quality finish and is it to!

(8) "of granite" x "rosehip herbal teas with shiso leaf.
Also tried refreshing! To enjoy the flavor of sherbet、Served with a fresh fruity beauty de Kanna, enjoy a refreshing dip!

(9) "pistachio Terrine with" x "Chateau de Mar 1996 (Chateau de Malle).
And the image of the Opera、W/ raspberry and white chocolate pistachio Terrine served with coconut sorbet served with!

The Dolce、Align the stately Castle botrytised wine、High-quality sweet a、One cup of Sauternes immersed in nectar-like aftertaste.

(10) "Cafe"
Coffee with three kinds of baked goods as a small pastry (snowball、Blueberry macaroons、Matcha madeleines) along with enjoy!

In the restaurant、4/26Ikeda Shinichi Chef welcomes new (Friday) more、So the menu is also redesigned and is、On the dinner menu might be tough to、I think you'll know the atmosphere in the restaurant!

After enjoying dinner and return to the room、Warm up from the core of the body by soaking in micro bubble bath, bathing is permitted at any time、Relax!

In the calm surrounded by the beauty of Japan's non-daily、Like to feel cozy like we late quiet night in Kamakura!

All ages Kamakura (Kamakura Cocon)
Address:Kanagawa Ken Kamakura Shi Nikaido 836
TEL:0467-81-4435(Phone hours:9:00To 18:00-

Cocon restaurant (restaurant now and then)
Hours of operation:Lunch 12:00-14:00(LO)、Dinner 18:30-21:00(LO)
* Appointment only until the day before
Closed on Mondays:Water、Thursday
https://www.kamakura-cocon.jp/

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