I usually transit to Nagoya, but this time I spent New Year's in Nagoya, and here was my main meal.
This is right from Exit 1 of Tsurumai Subway Station. A small French restaurant with 4 tables and 1 semi-private room.
There is one waiter per group, and the service is attentive.
It is difficult to make a reservation at a difficult-to-make restaurant unless there is a cancellation.
It's quite luxurious for the precious seats from New Year's!
Thank you as always ♡
?
French cuisine that incorporates Japanese cuisine has a delicate and gentle taste. As rumored, it's very delicious. Everything was delicious, combining the goodness of Japanese and French cuisine, and although the pastry chef said there was no one, the desserts looked beautiful and tasted delicious.
It was a great course.
It looks beautiful and interesting.
It incorporates the goodness of Japan and is delicious. It was wonderful.
The chef is also unique.
Maybe he's a genius.
[On the fossil]
Amuse on the stone.
The stone can be cold or hot like a hot stone.
・?Rice flour shaped like a cloud, Mondol cheese, and sea urchin finger food
The sweetness of the rice flour melts with the saliva of the sea urchin and cheese.
・Filefish, Savoy cabbage, accented with caviar and filefish liver
It looks like a rice ball.
The filefish skin shines golden, and the steamed savoy cabbage goes well with the filefish.
・Consommé soup with cod milt
Shogoin Kabu's Fran.
At first glance, it gives the illusion that it is consommé soup with bean paste.
The consommé soup, smooth milt, and flan gently melt together with the flavor.
・Squid ink beignet
Stuck on the branch is a single green onion from Hida Takayama.
You wouldn't guess it by looking at it, but green onions are the main character. Delicious and interesting.
・Beignets are fried balls of coarsely minced squid. It looks interesting and is delicious.
・Japanese black beef ham and log mushrooms
The aroma of roasted mushrooms goes well with the prosciutto.
・Yellowtail tart
Beautiful finish with celery root and jelly.
Purple flower perilla and yellowtail shine with jelly.
Not only beautiful, but also delicious.
[Seiko crab]
・Seiko crab from Hyogo prefecture, Seiko crab jelly, and salted roe.
Brightly green with yogurt, herbal olive oil, and broccoli paste. This combination is new to me, who has always eaten seiko crab with dashi vinegar.
This fits. I didn't know about yogurt though.
It went perfectly with the white wine I received.
[Nine pictures]
Nine pictures, Fuji green lettuce, green onions, mushrooms, seaweed butter, moonlight lily.
Plenty of green lettuce on top of Kue. It looks like moss. The idea is interesting.
Kue is not defeated by the abundance of Fuji Ao, and the green lettuce softly wraps around Kue.
【service】
Lavaca Bond Specialty
Finger food sandwiched between tonka bean cookies and foie gras terrine. Yuzu and fig jam.
Served with baked pecans...
【deer】
Deer, deer meatballs, kumquats
The sauce is made by boiling down deer.
Even though I don't like wild game, I enjoyed it.
Deer cooks well and has just the right amount of elasticity. The sauce made from boiled down deer is also delicious.
Deer meatballs
It was delicious without being addictive.
Root root
Brightly decorated, the roots become works of art. It's delicious for some reason. Is it well-cooked?
【strawberry】
Atemoya, which is said to be the ice cream of the forest, is made by cutting red cheeks from Aisai's Kubo Strawberry Farm from liquid nitrogen creme brûlée.
[Orange Jet]
Oranges are piled up in the shape of a mountain, with coffee jelly and biscuits inside.
The orange peel and chocolate alone are delicious, but the coffee jelly is a secret ingredient that makes it delicious.
[Small sweets]
・A confectionery made of crystal pomelo coated with fino sherry, with beautiful hibiscus buds.
・Macaron
The deep red powder of Timur pepper, raspberry and beetroot, which is often used in Nepalese and Sichuan cuisine, is vibrant. The flavor is highlighted by Timur pepper.
·Kanure
A glossy canelé is served on a hot stone. Delicious and beautiful.
There is no pastry chef.
But even the dessert was playful and delicious.
The chef is a genius.
He looks like a scientist and I love this gap ♡
【drink】
・Domestic Yuzu Sparkling
Sparkling...no carbonated feeling
・Les Champs de Themis - Xavier
Moissenet Les Corcelles Bouzéron 2016 (white wine from Bouzéron, France)
・Château Les Gravières
Saint-Emilion Grand Cru 2014
Red wine from Saint-Emilion Grand Cru, France
