Today I visited L'inconnu in Ebisu.
They cook Japanese ingredients using French techniques,
Even familiar ingredients can be enjoyed with a fresh feel.
Chef Kawadoko changes the menu every two months, so
Starting today in February, we will have a new menu! !
I was excited to see what kind of food I would have (๑˃̵ᴗ˂̵)
I would like to briefly introduce the shop_φ(･*･
Store concept
Feel free to enjoy French cuisine and have a quality time
L'inconnu means unknown, unknown, unexperienced.
Considering the unknown as a starting point, we take on an unknown challenge in dishes that change with the times.
Expressing based on the French cuisine that has been cultivated.
We also wanted people to enjoy it on a daily basis without hesitation.
Not only on special days, anniversaries and celebrations, but also on casual days.
A space where you can enjoy food and time,
We hope you can experience and enjoy the charm of food with seasonal ingredients.
Chef Minoru Kawadoko’s career
Born in Kagoshima Prefecture in 1987.
Started training in French cooking at a local restaurant,
Moved to Tokyo and trained at a restaurant in the city.
After that, he went to France and opened the restaurant Qui plume la lune in Paris.
After studying at Maison Rostang, he returned to Japan.
At the innovative restaurant H in Ebisu,
He has been involved as a sous chef since its inception.
While working as a chef during bar time at the wine bar plate in Ebisu,
“L’inconnu” will open at the same location for lunch only.
Message from Chef Minoru Kawadoko
Having fun with food
There are various ingredients available depending on the changing seasons.
Things that are seasonal, things that change in taste throughout the year, and things that taste different depending on the region.
Combining unique ingredients into a single dish and creating a single course.
Through food, we want people to enjoy this food experience on a daily basis.
This is with the hope that we will deepen our interactions with each other.
Although it started as L'inconnu as a lunch-only restaurant,
We will continue to move forward while envisioning future developments. Please feel free to come and visit us.
The store is compact with 6 counter seats and 4 table seats.
Reservations are required, and the menu only includes the following lunch courses.
Seasonal Omakase Course 5 dishes total ¥5,500
*Tax and service charge included
Get off at Ebisu Station on the JR Yamanote Line and head to the store.
You can reach the store in about 10 minutes on foot from the east exit.
When I entered the store, Kawadoko-san greeted me politely.
There were 4 other customers besides Donbei today, and the place was almost full d(^^o)
It's slowly becoming popular! !
When I took a look at the menu, I saw the attractive words Tenkei, abalone, Spanish mackerel, and duck! !
What about butterbur sashimi for dessert?(￣O￣;)
Today, I ordered 4 wine pairings for 6000 yen.
The first champagne has a pleasant sour taste and is full of aroma and flavor! !
I'm happy because I can get a different champagne every time (๑˃̵ᴗ˂̵)
Come on, come on! ! This is the start of the seasonal omakase course! !
I'm looking forward to seeing what kind of food we'll have today! !
Amuse: Tenkeisho
Tenkeisho has a chewy texture and is very rich! ! The scent is also wonderful! !
The fried gnocchi is fragrant, chewy, sweet and delicious! !
Gnocchi is delicious when fried (๑˃̵ᴗ˂̵)
The smoked milk is fragrant and creamy, and the black pepper is a nice accent.
I got some bread here.
It is a round whole wheat bread.
It's hot, fluffy, sweet and delicious! !
Appetizer: White asparagus, Ezo abalone
White asparagus from France is soft and mildly sweet.
The creamy sauce from the abalone liver is added here to give it a powerful flavor! !
The abalone is so soft and chewy, it's full of flavor and delicious! !
The couscous has a wonderful aroma of herbs and green peas, and is sweet enough to bite into.
Apparently the chef got the idea from Grand Maison Tokyo's Japanese jelly couscous d(￣ ￣)
Fish dishes: Spanish mackerel, snow cabbage, and sesame
Kyoto's Spanish mackerel is thick and filling! !
The skin is crispy, the meat is moist, and the exquisite pasteurization gives it a nice fatty texture! !
I was surprised at how sweet snow cabbage was! ! This is amazing! !
The fragrant burnt butter sauce has the flavor of heshiko and the scent of Japanese parsley, making it enchanting.
The idea of combining heshiko and parsley with French sauce is amazing (≧∀≦*)
Meat dish: Noda duck
The duck has a chewy texture and is so delicious that you can chew it! !
This is a delicious duck with a rich aroma of fat and blood! !
There is such delicious duck produced domestically (￣◇￣;)
Orange cauliflower, tomato, Japanese radish, Shimonita green onion, and Udo.
The vegetables are perfectly cooked and seasoned, and all of them are delicious (^O^☆♪
The sauce has a deep umami flavor with the addition of an orange scent that will enchant you.
The plate is really hot d(￣ ￣)
Dessert: Butterbur, olive oil, and squid
It's a butterbur blancmange with a wonderful scent! !
This is an unexpectedly wonderful combination (^*−)−☆
Olive oil ice cream is smooth and rich.
The sourness of the tochiaika and the aroma of the crumble are a nice accent.
You really can't miss the dessert (￣O￣;)
Finally, we had tea.
It was a nice ending with a refreshing scent.
As always, the course content was incredible considering it was only 5,500 yen! !
Every dish was surprising and moving, and it was a happy time from beginning to end (๑˃̵ᴗ˂̵)
In particular, the sauce made with browned butter and heshiko and seri was exquisite! !
A wonderful dish was created by combining French and Japanese ingredients (o^^o)
The quality of the wine was high and they were particular about the glasses.
I had 4 full glasses and the pairing fee was 6000 yen, which feels cheap.
Today we also have champagne, white wine, red wine,
Everything was delicious and made me happy (//∇//)
Chef Kawadoko has a quiet atmosphere,
The food is very aggressive and each dish is a surprise! !
They are very good at incorporating Japanese ingredients into French cuisine.
Above all, I'm happy that they use seasonal ingredients d(^*^o)
