葉子さんとの会話の中で : Di Shiner

In a conversation with Ms. Yoko of Cheney Curry, which continues to be the best curry in Japan, the name of this restaurant came up, and I remembered that I had visited it for lunch over 10 years ago. Yoko is currently in Pakistan, where one-third of the country is flooded, but she seems to be safe. I hope you return home in good health. When will you return to Japan? By the way, I looked into when I visited this shop and found out it was about 13 years ago. I had an impression that the ingredients were good, and I wondered why I hadn't come back again. I had wanted to visit there for our usual Saturday lunch with my wife, but I was busy with various things and it's been about 2 months since then. One Saturday, I had time before buying ingredients at Daimaru as usual, so I was finally able to visit. First up is the salad. Many French cuisine and Italian Cuisine lunch salads are not tasty. Aside from a few exceptions like Bar Ciccia, which are very high-end restaurants and are very particular about their ingredients, I always find myself asking why they serve salads. If you're going to serve it, you should do your best within the price range of lunch, and if you can't do that, you shouldn't serve it. If you are suddenly served a bad salad, you will imagine that the pasta or main dish that follows will be similarly bad, so you will not want to put it in your mouth even before you eat it. I feel that the salads at this restaurant are the best within the lunch price range. I can see that they are concerned about the quality of the vegetables, and the dressing is wonderful. He is doing well. A salad worth having for lunch. I don't want to eat bad-tasting vegetables at home, so I keep looking for something better every day, but even though it's a salad for lunch, I'm forced to eat vegetables and dressings that I would never want to put in my mouth. If you do, you will feel hopeless. Basically, delicious vegetables = vegetables that are good for the body, so I don't want to eat cheap vegetables full of pesticides. This salad is amazing while serving pasta and main dishes within the 1,650 yen limit. Of course, the quality is not as high as what I eat at home, but the best part is that they do their best and serve it with a tasteful dressing. Next is the pasta of this time. Yoko was talking about this pasta she had recently eaten. I will not write the contents. I will only write my impressions. Today's seafood pasta. Uoze, wild sea bream, squid, and whitebait. I'm used to eating pasta from chicha and bar chicha, which have recently entered the world of unusual high-quality ingredients, so I didn't think it was amazing, but it was delicious. I wish the quality of the ingredients could have been brought out a little more, but this is the lunch for this price. The pasta noodles themselves are normal, but they are particular about the ingredients. It's a bit spicy and not my favorite seasoning, but considering the composition of the lunch course, I think it's delicious enough. In the end, if you compete within this price range, your sense of seasoning and balance will be tested. You must have good cooking sense and skills. Main. The mushrooms and vegetables that come with it are of high quality. The eggplant and white asparagus were especially delicious. I don't feel like they cut corners. The main dish, roasted Awaji chicken, was well seasoned. The skin is crispy. I thought it might be a little overcooked inside, but it was delicious. Anyway, it's a lunch with this price and this configuration. Jasmine tea doesn't taste very good. Although it is thin, it has too much tannin and lacks the soft flavor that is unique to jasmine tea. Personally, I don't need this. My wife and I only ate a little bit and left almost all of it. I can't drink it. I wanted to know how this hard work for lunch would translate to dinner, where the price range was expanded. Lately, I have been only visiting Bar Chicha instead of Chicha, so I have to visit Chicha first, so when will I get a chance? On the way back from Daimaru, my wife wondered if the taste was a little strong. said. Yeah? I feel like I've heard the same thing before...? When I read my review from 13 years ago, my wife said exactly the same thing. I was even more surprised to find myself writing exactly the same thing. I was quite surprised. If the store hadn't changed, my wife and I would have exactly the same impressions 13 years later. After all, bad things are bad, and delicious things are delicious. There is room for change, and there is a part of me that thinks that if we change, we could become a better store, but I am convinced that we can't do what we can't do, and we can't do what we can't do. ``Nothing will happen without effort, but effort will betray you.'' ``When you see someone, think of them as a thief.'' These are my mottos. By the way, ``Effort'' is a proverb that I created. By the way, I can understand when my wife says that she has strong tastes. I also think it's a little dark, but delicate Italian Cuisine dishes like ciccia and bar ciccia are extremely rare, and I don't think it's particularly strong for Italian Cuisine. Seasoning that makes the taste of the ingredients disappear is the height of foolishness, but I think it's delicious because it takes advantage of the quality of the ingredients. However, when looking at Italian Cuisine cuisine in general, it is extremely rare to find a restaurant that focuses on delicate seasoning and ingredients, so personally, it is not my favorite category of food. Visited again for lunch after 13 years. You should definitely visit us for dinner. Will it make a better impression? Will it get worse? I drink wine, so that might be the point. It's a little scary because in Kobe there are high-class Italian Cuisine restaurants where the wine is so bad that you'll die if you go up the hill. Also, at Bar Ciccia, the bill for two people is usually around 20,000 yen or more, so I think cost performance is even more important. We drank a lot of wine, and there were extremely high-quality seafood such as Onijime Grunt, which is not available in the market and is purchased directly.We also tried the Sudachi beef aged carpaccio, which is a high quality ingredient that is also purchased directly. It may be difficult to find a shop that buys fantastic Prosciutto, as the cost performance can be said to be abnormal. Just like the ``Josuke disease'' that is always talked about in Sushi industry and among Sushi enthusiasts, ``Barchicha disease'' is now becoming prevalent. Even if you enjoy top-of-the-top ingredients and the sense and skill that brings out the best in them, the prices are unbelievably low. It is a terrible disease that makes alcoholic beverages taste incredibly bad. Perhaps for this reason, reservations for Josuke have been extremely difficult for several years. Reservations are not possible unless you are taken by a regular. Reservations for regulars are fully booked several months in advance. Chicha and bar chicha in the near future... Personally, I have been able to visit all the shops so far, but I am worried. dinner. wine. Cost performance. It's close to Daimaru, and I think it's a restaurant I'll continue to visit for lunch. The lunch menu is amazing. My wife would be furious if I went there alone for lunch and drank a lot of wine. I'm thinking only of one person! I've been extremely busy, so I'd like to be able to do that much. Come to think of it, my wife was impressed by how beautiful the chef's wife was. I was also surprised because I didn't see his face until I was leaving. After all, if you come alone, you'll probably get angry.

入り口に鹿らしき肉が置いてありましたが、ジブエが得意なシェフなのでしょうか。
妻が書いているようにサラダとパスタとメインとドリンクという組み合わせのランチを頂きましたが、良い素材を厳選して選んでおられますね。

味付けは全体的に本場仕込風のあらゆる味がしっかりとしていますが、妻が言うほど気になるわけではありません。
ランチのサラダを真剣に提供されていることはうれしいです。
散々書かせて頂いていますが、これを食べさせるつもりなのと疑いたくなるようなサラダをランチだからと平気で出してくるイタリアンやフレンチが多いですからね。
但し、ドリンクで選択したジャスミンティーは驚くほど美味しくなかったです。

全体的に素材へのこだわりと高い技術が感じられる料理だと思います。
ただ、ランチがリーズナブルなので、ランチで伺いたくなる要素がありますが、このような技術を持ったシェフの料理は、ディナーで真剣勝負をしてみなければ真価を問うことはできないような気がします。

妻は味付けが濃いということであまり評価していませんが、私は一度ディナーを頂きたいと思っています。
まあ、本場仕込はワインを飲むことを前提にして味付けを濃くしていますからね・・・・・・・。
従って、ワインを飲まないことが多いランチではどうしても味が強くなります。
本当はそのことまで気遣いしてランチとディナーでは味付けや方向性を変えるのがプロフェッショナルだと思うのですが、しょうがないでしょう。
きちんとやられておられるシェフもおられますが、、、。