Le Un Nipponia Hotel

Although courses were delicious and nicely plated, portions were really small. I recommend you to not go when feeling very hungry. 🙃

This is a restaurant called "LE UN" attached to NIPPONIA HOTEL.
It was originally the Toyosawa Sake Brewery's sake brewery, but it was renovated into a hotel and restaurant.
I arrived a little earlier than my reservation, but they made me wait in a waiting room inside the hotel.
You can also leave your coat here.
Their names were called and they were guided one by one.
A counter and a table for two.
I chose the half course fish.
It's Suzuki.
Although there is a full course, most people chose half. The main dish is quite voluminous, so even a half meal will fill you up.
I'm in the mood for some alcohol, so I chose sparkling sake from Toyosawa Sake Brewery. It's easy to drink and goes well.
The amuse was something like Nanban pickled fish and layered potatoes (I can't remember the official name of either).
Appetizers are turnip and crab. The turnips are cooked in different ways, such as grilled, steamed, and pickled, and are topped with a combination of crab flavor and crab miso.
The sauce is turnip leaves and mustard. The black one is made from powdered black olives. The different textures of turnip and crab are really fun, and the turnip leaf sauce is very refreshing.
The soup is carrot potage and Udakin burdock.
As I continued to eat the soup, I noticed that the chopped Udakin burdock was sinking to the bottom, and I took this as a good timing to add some cacao powder to the edge of the plate.
Drop into the soup.
Then, it was strange.
The earthy flavor unique to burdock goes well with the aroma of cacao.
This is interesting.
It has become longer.
The highlight of the main dish, the sea bass, is the ginger narazuke sauce. It's so delicious.
For dessert, the sweetness of sake lees and the sourness of strawberries go well together.
The chef, who looks a bit like Mr. Hirako from Arco and Peace, is very charming when he smiles.
After taking over from Chef Ikeda, the restaurant received a Michelin star.
The customer service is also great.
I want to come again and stay there sometime.

It is a Japanese-style French restaurant.
Perhaps because it is located in Nara, they used ingredients from the surrounding area, and it has a slightly more Japanese style than other French restaurants.

I ordered the lunch b set, and the price was great, but regardless of the price, the quality was excellent and you could eat a decent amount of food.

The amuse bouche, which included chawanmushi and hard bread topped with cream cheese, offered a variety of textures and flavors. Next, pre-meal bread and olive oil were served. In fact, I know butter is served in French cuisine, but butter was not served.
Next is a dish of scallops and turnips. It comes with finely crushed black olives and dried in the oven. The crunchy texture and thick flavor were very interesting. When you eat scallops, cheese, turnips, and olives together, you can't help but think that this is a Michelin restaurant.
Next is carrot soup, burdock, and cocoa powder. It's a warm soup with a crunchy texture made from dried burdock. It's eaten lightly dusted with cocoa powder, and it's also very delicious.
Next is the 1st main, fish and braised cabbage on top, moist cabbage on the bottom, and fried tofu in between. There is no need to say more.
The 2nd main dish is pork cooked in a pot with vegetables. Mustard and basil sauce are provided. This was the only disappointing dish. Except for the basil sauce, it was very, very ordinary.
The dessert that came out at the end was also fantastic.

It's worth a visit to Nara for this restaurant.

Old sake distillery that includes this drink in the preparation of its dishes, which pair with different types of sake.

Incredible gastronomic experience. We found it by chance and it was a great choice. The food is of the highest quality and the price-quality ratio is good.

N
IPPONIA HOTEL Nara Naramachi”

It used to be a sake brewery, so there are traces of chimneys on the ceiling and fine Japanese houses.
It is still carefully preserved.

The French restaurant ``Luan'' may seem formal and difficult to enter, but in fact, you can easily visit it.

It was a while ago💦I went there for lunch in September.

🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌

Lunch course “Dejunee A” ¥4,200 (tax and service charge included)

[Amuse]
・Delights from Yamato

[Appetizer]
・Vegetables from Nara prefecture and fatty mackerel pressed tapenade sauce

【soup】
・Mushroom potage

【bread】
・Rice flour bread, olive oil

【Maine】
・Toyosawa Sake Brewery's sake lees and young chicken cedar balls
Mitate

【dessert】
・Shine Muscat tart
·ice cream

[Drink after meal]
·roasted green tea
・Small sweets

🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌🦌

Ingredients from Nara Prefecture are used, such as traditional Yamato vegetables and Yamato beef.

The concept is ``the world's first sake-themed hotel,'' and the chef creates dishes that go well with sake.
vinegar. There are also limited edition sake that can only be drunk here!

The amuse is arranged in an elaborate manner ✨ Starting from the top left: beef patty with bitter gourd miso, somen jelly, minced meat cutlet marinated in Narazuke.

Colorful vegetables and fish, flavorful shiitake mushroom potage, and irresistible chewy texture of rice flour bread!

The potage uses soy milk from Kondo Tofu Shop and has a gentle taste.

For the main dish, you can choose between fish or meat.
The meat dish is chicken thigh confit, gizzard, and minced chicken meat rolled into balls and covered in herbal bread crumbs to make them look like cedar balls!
The sake lees cream sauce is mellow and full of flavor.

The dessert you can enjoy is ice cream flavored with mascarpone, Shine Muscat from Nara Prefecture, and elderflower flavored with almond dough kneaded with sake lees.

The after-meal drink is hojicha, which comes with matcha cake and peach mousse♪

Nara Prefecture is also said to be the birthplace of Japanese sake, so it would be wonderful to stroll around Nara to enjoy the history and sake✨