Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Maison DIA Mizuguchi
(Maison DIA Mizuguchi)- Nearest station：
- Categories：
- Budget：
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French cuisine presented by an entertaining chef
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名古屋市営東山線伏見駅から徒歩3分の「Maison DIA Mizuguchi」さん 2021年開業、運営は株式会社E’quipe Dia(エキップ・ダイア)【代表取締役:水口大輔氏】
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店内は白を基調としており、天井&壁&大理石カウンター&チェアー&オープンキッチンの作業台まで統一され、正に魅せるフレンチといった趣きです お席はコ字カウンター18席と個室2部屋《要部屋料》で合計30席
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テーブルセット
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お酒①ベスラ・ド・ベルフォン・ブルー・ブリュットNV(シャンパーニュ、フランス) 葡萄品種:ピノ・ムニエ45%、シャルドネ30%、ピノ・ノワール25%
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お飲み物①フジ・スパークリングウォーター(山梨)
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アミューズ12種
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①鶏レバーペーストのクッキーサンド②トリュフ&ベーコン&玉葱のキッシュのタルト③牛肉タルタル&パルメザンチーズ&フレッシュキャビア&金粉載せ④パテ・ド・カンパーニュ⑤梅とあおさの塩クッキー
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⑥イトヨリ&海老の西洋風はんぺん、冬のカリフラワーのムース載せ ⑦鰊(北海道産)&胡瓜&茗荷のターメリックてんライスペーパー巻き、アリッサソース添え ⑧真鱈(北海道産)のブランダード入りコロッケ
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⑪牛蒡のお出汁で焚いたスープや生ハムで焚いたスープを使った泡のソース、フルーツトマト添え
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お酒②奥尻ワイナリー・ピノ・グリ2022(北海道) 葡萄品種:ピノ・グリ100%
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お酒③ジョスメイヤー・ピノ・グリ・ル・フロマントー2018(白ワイン、フランス) 葡萄品種:ピノ・グリ100%
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⑬自家製パン
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お酒④ジョスメイヤー・フルール・ド・ロテュース 2020(白ワイン、フランス) 葡萄品種:ピノ・オーセロワ60％、ゲヴュルツ・トラミネール30％、リースリング10％
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⑪牛蒡のお出汁で焚いたスープや生ハムで焚いたスープを使った泡のソース、フルーツトマト添え
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お酒⑤エルマノス・リュルトン・テンプラニーリョ2020(赤ワイン、スペイン) 葡萄品種:テンプラニーリョ100%
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⑫牛肉を豚肉のチョリソーのスープで味付けしたバスク風煮込み、揚げカダイフ載せ、赤パプリカのエスプレット風味
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⑬自家製パン
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お酒⑥ドメーヌ・ジェラール・ラフェ・ジュヴレ・シャンベルタン2021(赤ワイン、フランス) 葡萄品種:ピノ・ノワール100%
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⑭ポーチドエッグ(名古屋コーチンの卵、3時間鶏出汁に漬け込む)、インカのめざめ(北海道産) 燻製入りシャボン玉を作っているところ
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⑭ポーチドエッグ(名古屋コーチンの卵、3時間鶏出汁に漬け込む)、インカのめざめ(北海道産) 燻製入りシャボン玉を載せているところ
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⑭ポーチドエッグ(名古屋コーチンの卵、3時間鶏出汁に漬け込む)、インカのめざめ(北海道産)、燻製入りシャボン玉載せ、削り黒トリュフ掛け
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⑭ポーチドエッグ(名古屋コーチンの卵、3時間鶏出汁に漬け込む)、インカのめざめ(北海道産)、燻製入りシャボン玉載せ、削り黒トリュフ掛け
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お酒⑦ルイ・ジャド・サン・ロマン・ブラン2019(白ワイン、フランス) 葡萄品種:シャルドネ100%
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⑮真鱈(北海道産)のムニエル、菜の花ソテー 添え、トマト&パセリ&エシャロット&白マッシュルーム等をベルモット酒に合わせて作ったデュグレレ・ソース掛け
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お酒⑧ボデガス・イ・ヴィネドス・マウロドス・サン・ロマン2019(赤ワイン、スペイン) 葡萄品種:ティンタデトロ100％
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⑯和牛フィレ(愛知県産)ステーキ、ポルト酒ソース掛け、ペコロス&占地&モロッコ隠元豆 添え
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お酒⑨エミリオ・ルスタウ・モスカテル・エミリン・シェリー・ソレラ・レゼルバ（シェリーワイン・スペイン）
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⑰壺焼きフォンダン・ショコラ ⑱Ⅴ自家製蜜蜂アイスクリーム
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お飲み物②エスプレッソ【ダブル】
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茶菓子【お菓子のなる木】 ⑱フィナンシェ⑳カヌレ(1/4)㉑パート・ドゥ・フリュイ(柑橘)㉒マカロン(ピスタチオ)
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茶菓子⑱フィナンシェ⑳カヌレ(1/4)㉑パート・ドゥ・フリュイ(柑橘)㉒マカロン(ピスタチオ)
Restaurant information
Details
| Restaurant name |
Maison DIA Mizuguchi（Maison DIA Mizuguchi）
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|---|---|
| Categories | French、Innovative cuisine |
| Phone number (for reservation and inquiry) |
050-3160-2854 |
| Reservation Availability |
Reservations available |
| Address |
愛知県名古屋市中区栄2-1-21 サンシャイン伏見ビル 1F |
| Transportation |
5 minutes walk from Fushimi Station 195 meters from Fushimi. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
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| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
A 15% service charge will be applied for both lunch and dinner. The service charge will be changed to 15% from April 1, 2024. |
Seats/facilities
| Number of seats |
30 Seats （ 1 private room, 18 counter seats） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people Room fee: ¥22,000 (tax included) (available for up to 8 people) *Special courses limited to private rooms are included in the room fee. |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Counter |
Menu
| Drink |
Wine,Cocktails,Particular about wine |
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Feature - Related information
| Occasion |
With family/children |Business This occasion is recommended by many people. |
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| Service |
(Surprise) Party accommodations,Sommelier |
| With children |
Kids are welcome,Children menu available
There are no age restrictions on Sundays. On weekdays and Saturdays, we accept preschool children upon request. |
| Website | |
| The opening day |
2021.11.25 |
| Remarks |
Thank you very much for your continued patronage. As you all know, the prices of raw materials and crude oil continue to soar, and the burden of raw materials and labor costs has become greater than before. At our restaurant, we have taken various measures to avoid raising course prices and strive to ensure that our customers are satisfied with both taste and quantity. We plan to continue offering the same course fees. However, the burden is still increasing, and although we are very disappointed, we would like to revise the service fee. Therefore, we would like to inform you that the service charge will be changed to 15% from April 1, 2020. We will do our best to provide you with better service than ever before. We appreciate your understanding of these unavoidable circumstances and look forward to your continued support of Maison DIA Mizuguchi. |
Maison DIA Mizuguchi is a 3-minute walk from Fushimi Station on the Nagoya Municipal Higashiyama Line. Opened in 2021, operated by E'quipe Dia Co., Ltd. [Representative Director: Daisuke Mizuguchi] The company operates only (1) Maison DIA Mizuguchi. Before the Corona disaster, he ran 5 restaurant such as (1) GRAND DIA (2) EURO DIA (3) NAPOLI DIA (4) BISTRO DIA (5) Umi Daia, but he concentrated on 1 restaurant and concentrated on high-quality stores. The exterior has champagne gold-colored pillars, a fully glazed exterior wall, a white wall inside, and the store name logo is written on it, giving a simple but stylish impression. The interior of the restaurant is based on white, and the ceiling, walls, marble counter, chairs, and open kitchen workbench are unified, giving it a truly fascinating French cuisine feel. There are 18 U-shaped counter seats and 2 private rooms (room fee required), for a total of 30 seats. The operation consists of 7 people, including Chef Mizuguchi, 4 male staff members, and 2 female staff. Saison course (18,000 yen excluding tax) and pairing (10,000 yen excluding tax) + mineral water (800 yen excluding tax) with service charge and consumption tax The bill is 34,843 yen. Many of the amuses are colorful and fun to look at, and Chef Mizuguchi's witty explanations draw you in. There are no special ingredients in the course meal, but it is a polite and good-looking dish. Cuisine (1) Chicken liver paste & black pepper & apple cookie sandwich (2) Truffle & bacon & onion quiche tart (3) Beef tartare & Parmesan cheese & fresh caviar & gold powder topping, puff pastry (4) Pate de Campagne (pork & beef & chicken & sand suri, aged for 1 week), Pickled red radish (5) Salted cookies kneaded with plum and aosa (6) Western-style hanpen with Itoyori & shrimp, winter cauliflower mousse (7) Turmeric rice paper roll with sardines, cucumbers, and scallops, with Alyssa's "Middle Eastern chili" sauce (8) Cod with brandard Croquette (9) Kintoki ginseng mousse, jelly with kelp broth with yuzu (10) New onion puree, squash, Satsuma sweet potato, and zeroyoko cooked in coriander, white wine and Prosciutto, cherry cappuccino (11) Soup cooked with beef broth and bubble sauce made with Prosciutto soup, served with fruit tomatoes (12) Basque-style stewed beef seasoned with pork chorizo soup, fried kadaif, Red Paprika Espelette Flavor (13)Homemade Bread (14)Poached Egg (Nagoya Cochin Egg, soaked in chicken broth for 3 hours), Inca Awakening, smoked soap bubbles, shaved black truffle (15) Cod meunier, sautéed rape blossoms, tomato, parsley, shallots, white mushrooms, etc. with Dugrele sauce made with vermouth (16) Wagyu beef fillet Steak, with Porto sake sauce, pecorus & occupying & Moroccan hermit beans (17) Jar-baked fondant and chocolate (18) V. Homemade bee Ice cream Tea confectionery [Confectionery tree] (19) Financier (20) Canele (1/4) (21) Part de Fleury (Citrus) (22) macarons (Pistachio)