【★3.8】Ushimaru出身シェフの和洋折衷ダイニングバー【2646】 : A Un

3,026 characters★ selection course (7,150 yen, tax included) Duration of stay: Approximately 2 hours This restaurant (3.04) is run by the owner chef, who is originally from Ushimaru (4.23). The male hall staff had also been with Ushimaru for about a year. The restaurant is run by a total of four people, including two female cooks in the kitchen. The restaurant has 17 seats in total, including 5 separate counter seats like a floating island and 3 tables for 4 people. A stylish atmosphere reminiscent of Bistro or Dining Bar. Being located in a remote area far from Togane City Katsu Station, the layout is spacious and comfortable. Chopsticks, forks and knives were prepared on the table. There are two choices for the selection course: 4,400 yen or 7,150 yen. I chose the latter, and when I looked at the menu, it appeared that ordering a la carte was also possible. Even if you have reserved a course, a 660 yen appetizer fee will be added. Dessert (550 yen) can be added as a separate option (I did). Since he is from Ushimaru, he seems to be putting a lot of effort into wine, so I decided to enjoy the dish along with selection wine course (7,800 yen). We ate and drank as shown below, and the total payment was 15,160 yen per person.・ selection wine course (7,800 yen) 1. Appetizer 2. Assorted sashimi 3. Ufumayo 4. Bowl 5. Pork 6. Spanish mackerel & milt 7. Muscat 8. Deer & beef 1. Lunaria Pinot Grigio Ancestral Brut Nature Orange Foam Italy Abruzzo 2. Mann's Wine Chikuma River Longan 2021 White Nagano Prefecture 3. Tarapaca Gran Reserva Chardonnay 2023 White Chile Aconcagua Valley 4. Koshi Junmai Sake Cibakara Chiba Prefecture Iinuma Honke 5. Vino Bianco e Orange Podelli Cellario Italy Piedmont 6. Mercer Bros Chardonnay 2019 White America Washington 7. Funakoshi Winery Muscat Bailey A 2022 Red Chiba Prefecture 8. Chateau Lanessan 2011 Red France Bordeaux -selection course (7,150 yen) Appetizer (660 yen) 1. Assorted sashimi 2. Ufumayo 3. Bowl of Karasumi mochi and true Oyster from Miyagi 4. Spice minced meat with Olivia pork from Yamatake 5. Meuniere of mackerel and cloud roe with beurre noisette sauce 6. Shine muscat and Prosciutto wrapped in prosciutto 7. Kimitsu deer loin and Kujukuri Ocean Star beef rump Dessert (550 yen) Ate The reviews of the dishes are as follows. Individual scores are in brackets, and the displayed price includes tax. [3.7] Appetizer (660 yen) 1. Whitebait and chijimi spinach dip 2. Boiled taro 3. Apple and mascarpone Bruschetta 4. Soup rolls with wasabi stalks 5. Carrot rapée 6. Local fish frites Homemade tartar sauce It seems to be the restaurant's standard to serve an assortment of six daily appetizers as appetizers. There is a compulsory charge of 660 yen, but considering the contents, it is a good deal. The mix of Japanese and Western design suggests the store's direction. The soaked and Simmered dish have a gentle flavor that rivals Japanese-style meal. The condiment is not real wasabi but wasabi stems, but for 660 yen I can't complain. Carrot Rapée has a strong cumin and vinegar flavor. If anything, I get the impression that Western cuisine is more popular than Japanese cuisine. [3.6] Assorted sashimi 1. Natural raw tuna from Aomori 2. Water octopus 3. Scallops 4. Straw-grilled Spanish mackerel from Choshi 5. Straw-grilled red sea bream 6. Amberjack 7. Hairy crab from Hokkaido Homemade Tosa soy sauce , mixed with wasabi, grated ginger, and salt. Since it's still the beginning of the year, we don't have a lot of local fish, so we also use seafood from Aomori and Hokkaido. Real tuna and crab are branded ingredients that are popular with the general public, but deliciousness is capitalism. Compared to the 50,000 yen course crab sold at high-end restaurants, the smell may be a concern. The mackerel and red sea bream, grilled with straw and cooked rare, made a better impression. The smoked straw scent disguises the smell, and the rare finish gives it a smooth texture. The 7,150 yen course is a satisfying sashimi platter. [3.3] Ufumayo Yeast eggs from Hayashi Poultry Farm (Togane City) are cooked until half-boiled. Topped with brown mushrooms and grated cheese like Parmesan. It's a standard Bistro dish that is cheap but delicious, but the eggs are quite cold. The temperature difference between the mayonnaise and the mayonnaise may cause some discrepancies. [3.8] Bowl of Chinese ink mochi and true Oyster from Miyagi Karaboku mochi filled with thick slices of Chinese ink inside a rice cake, true Oyster from Miyagi, new seaweed, rape blossoms, and red core radish. It's a miscellaneous bowl that resembles ozoni, but it has a surprisingly clear flavor and is delicious without any unpleasant taste. The suction material is said to be Souda-bushi (Soudagatsuo). Although he is originally from Ushimaru (Italian Cuisine), he dabbles in Japanese-style meal and his bowls are delicious. I didn't ask if it was mullet roe, but the Karasumi with dashi soup and mochi was also good. [3.4] Spice minced meat from Santake's Olivia pork We use branded pork raised on a compound feed containing olive dregs. The minced meat cutlet has a chewy texture that feels like it's stuffed with pork, but the fat is light and easy to eat, but at the same time it leaves you feeling unsatisfied. I prefer fatty pork (such as Iwanaka pork from Iwate Prefecture). Compared to the typical Indian Cuisine, the use of spices is gentler and more Japanese-style. It would be better to have minced meat with more fat and more spice, but since the number of people who can eat it is probably limited, this type of short-cut dish is probably the correct answer. [3.5] Spanish mackerel and cloud roe meuniere with beurre noisette sauce Spanish mackerel and cloud roe (cod milt) finished with beurre noisette sauce (scorched butter sauce). Cauliflore is included as a garnish, and capers are included in the sauce. The composition was not bad, but it was more well-seasoned than the straw-grilled mackerel I had as sashimi, and as someone who prefers rare mackerel, I thought it was overcooked. [3.8] Shine Muscat and Mascarpone Wrapped in Prosciutto I think it is positioned as a palate cleanser before the main dish (Viando), but the light and milky mascarpone, the bright sweetness of Shine Muscat, and the salt and umami of Prosciutto goes well together. Prosciutto and fruit are a great pairing, as there is a dish called "Prosciutto", but the mascarpone was mixed well with it to further sublimate the dish. Prosciutto ingredients themselves are just so-so, but the combination is what makes them so delicious. [3.8] Kimitsu deer loin and Kujukuri ocean star beef rump with Maldon crystal salt, homemade yuzu pepper, and red onion confiture. The back of the plate is deer, and the front is beef, but both are mainly lean meat and are light and light. You won't be able to taste the rich flavor that comes from the fatty meat, but it's easy to eat. The 7,150 yen course is a great value as you can enjoy deer and cow as the main course. [3.6] Dessert (550 yen) Togane Tochiotome (strawberry) caramelized and vanilla Ice cream. Enjoy the change in taste with warmed amaretto sauce. There's also a crunchy, chewy toast-like object inside, making it a nice accent. Ice cream itself is delicious and it's a testament to the pride of being from Ushimaru.