3 minutes walk from Shirokanedai Station!
I visited [CIRPAS]!
Opening in November 2022, it will become a much-talked-about French restaurant that was nominated for the newly established "Selected" category in the recently announced "Michelin Guide Tokyo 2024."
Chef Noh Yoshida traveled to France to study at Dominique Boucher in Paris, and after returning to Japan he trained at Pierre Gagnaire.
He has proven ability and was selected as the sous chef of Dominique Boucher Tokyo in 2015, and then as the group's executive chef in 2016.
At the same time, he has been streaming cooking-related YouTube videos under the name "Jiro Jiro" and has gained immense popularity with over 1 million followers on social media.
The shop is located in a relatively quiet area down an alley near Shirokanedai Station Exit 2.
The interior of the restaurant is a little dark, with a stylish counter kitchen that seats 8 people, and a private room that can accommodate up to 4 people.
By the way, the restaurant name [CIRPAS] was coined from the idea of creating a new circulation in the modern restaurant industry with great passion!
Dinner on this day
“Seasonal Omakase Course & Pairing”
¥45,100
I asked for it.
The following is the content and impressions received.
★Duck consommé
homemade soy milk
★Hokkaido sea urchin
Buckwheat Madeleine Carrot Chicken Egg
★Gelée and osetra caviar
parsnip hairy crab granny smith
★Mie Ise lobster
Lis Desvaux 18 month aged prosciutto
★Truffle risotto
★Tango vegetables and chicken jus vinaigrette
Stonefish
★Nagasaki Tsushima sweet sea bream
Fermented tomato feneuil
★Kumamoto red beef ribeye
Source cognac lily root
★Mont Blanc
★Palate cleansing dish
★Cafe Petit Fours
WINE&SAKE Pairing
★Billecart-Salmon "Sous Bois" N.A.
★"Purus" Gruner Veltliner 2018
‹Weszeli> Kamptal-Austria
★"La Colline Rouge" 2021
Alsace-France
★"Racines" Chardonnay 2021
Santa Rita Hills- U.S.
★"La Liaudisaz" Fendant 2021
Valais-Suisse.
★"Perlé Rosé" 2005
Trento-Italia
★Malbec 2020
Mendoza-Argentina
What was particularly impressive was Chef Yoshida's specialty, ``Gelée.''
A masterpiece made with parsnip panna cotta, hairy crab, chicken consommé jelly, osetra caviar, and finished with apple Granny Smith.
It's an amazing menu that combines the different flavors of each ingredient, yet harmonizes well.
I heard that the combination changes depending on the season, but I would like to try the other ones as well.
And sweet sea bream from Tsushima!
The sweet sea bream is made by removing only the skin, frying it crispy, and then reattaching it.The different textures of the skin and the flesh are fun and delicious.
And although it is not listed on the menu, the Hayashi rice that appears at the end of the meal.
This is a very rich hash rice made with all the leftover ingredients from the day's ingredients and finished with plenty of red wine.
According to the chef, the idea was ``if French people made delicious hash rice,'' and it was exactly as he said, a wonderful hash rice that felt both nostalgic and new at the same time.
I also felt that the store's name embodies the beauty of being reborn, even if it's just scraps, which is in line with the meaning of ``recycling with passion.''
[CIRPAS] is likely to become even more popular in the future.
I would definitely like to visit again.
It was a feast.
Toei Subway Mita Line
Tokyo Metro Namboku Line
