Veronica persica
ウェロニカ ペルシカ
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
อาหารฝรั่งเศสที่สร้างสรรค์จากวัตถุดิบท้องถิ่น
จุดแนะนำ
คะแนน
รีวิว
เมนู
Iruma City, Saitama Prefecture. Our restaurant is located on the border with Tokyo, where the Chichibu Mountains meet the Kanto Plain. 15 million years ago, this area was an ocean known as the “Ancient Chichibu Bay.” Even today, clear springs well up from ancient strata in the nearby wetlands. What we seek to capture are the memories of this land—the chef’s hometown—ranging from the ancient ocean to the wisdom of daily life passed down from our grandmothers. All our ingredients—from our garden to our trusted local producers—are grown within a 30-kilometer radius. We draw upon the cultural context of this land that lies right at our feet, along with the passion of those who cultivate it. We invite you to experience the story behind each dish—a story you can only encounter here.
Iruma City, Saitama Prefecture. Our restaurant is located on the border with Tokyo, where the Chichibu Mountains meet the Kanto Plain. 15 million years ago, this area was an ocean known as the “Ancient Chichibu Bay.” Even today, clear springs well up from ancient strata in the nearby wetlands. What we seek to capture are the memories of this land—the chef’s hometown—ranging from the ancient ocean to the wisdom of daily life passed down from our grandmothers. All our ingredients—from our garden to our trusted local producers—are grown within a 30-kilometer radius. We draw upon the cultural context of this land that lies right at our feet, along with the passion of those who cultivate it. We invite you to experience the story behind each dish—a story you can only encounter here.
A course featuring 6 to 7 pairings that touch the essence of Sayama tea, presented by a Japanese tea instructor. Without relying on additives or flavors, we purely draw out the resonance with dishes using only the power of 'tea leaves'. The journey begins with hand-picked tea's 'extraction'. Did you know that in Iruma, there is a master of hand-rolled tea known as the 'Eisei Tea Saint', who has won the Minister of Agriculture, Forestry and Fisheries Award multiple times? We first serve a special cup made from those tea leaves. Surviving the harsh winters of Sayama, known as the economic northern limit of tea production, the thickened leaves concentrate an astonishing sweetness and depth in that single drop, providing an experience that shakes the five senses, as if bathing in 'tea droplets'. The culture of Sayama tea, where farmers consistently handle everything from cultivation to tea production and sales, overlaps with the way of wine producers in Burgundy, France. Experience the landscapes of Musashino, the passion of farmers, and the 400-year history that unfolds beyond a cup of tea. We meticulously control the tea variety, cultivation method, and extraction temperature to match the ups and downs of the dishes. From the refreshing sensation of cold brew to the rich aftertaste of warm tea, we deliver the infinite expanse of Sayama tea, like the 'Iruma Marsh' that once you enter, you cannot escape. *Customers placing orders are requested to arrive at the time the door opens.
How about experiencing the awakening of your five senses through tea and the elevation brought by alcohol in our unique pairing course, created by a chef who is also a sommelier and a madam who is a Japanese tea instructor? The first cup will be served in its purest form, featuring 'Handpicked Tea Extract'. This special tea, extracted luxuriously from leaves hand-rolled by Japan's only 'Eternal Tea Sage', resembles a broth. Following that, enjoy a selection of three types of tea pairings, including seasonal cold-brewed teas and flavorful Japanese black teas, all carefully chosen to complement the appetizers, with their rich and diverse aromas intersecting. From the middle of the meal, we will delve into the rich world of alcohol. Centered around French red wine, we will also feature local Musashino red wine according to the dishes. We will suggest pairings unique to this region, such as the local sake 'Tenranzan' with the soup. Additionally, we can offer mead and after-dinner drinks made from honey produced in Chichibu to pair with risotto and desserts. *For the mixed pairing, we kindly ask that you refrain from ordering alcohol at the same time as the tea to fully enjoy the rich and delicate aromas of the tea leaves. We appreciate your understanding. *Customers placing orders are requested to arrive at the time the door opens.
Selected by a chef who is also a sommelier. This is a pairing course of 6 to 7 types that complements dishes expressing the terroir of Musashino. It begins with the festive feeling of Champagne, followed by classic renowned wines from France, and includes a rare bottle from local wineries within a 30 km radius. Centered around a deeply cherished red wine from France, there is also a comparison with local Musashino red wine. We suggest pairings unique to this region, such as matching the soup with the local sake 'Tenran-yama' from Hannō. We also offer mead and after-dinner drinks made from honey produced in Chichibu to complement the risotto and dessert.
Champagne cocktail made with homemade loquat compote
Non-alcoholic sparkling cocktail made with homemade loquat compote
