「レストラン こう」 | 横浜発　驢馬人の美食な日々 : Restaurant Co

"RestaurantCo" @ Yuigahama (☆☆) https://restaurant-co.jp/ I noticed a while ago that "Brass Regent" @ Yuigahama (☆☆) had been renovated. Since it's Teppan-yaki Italian Cuisine, there's no reason for me, who have fond memories of Porsecco @Ebisu, not to go there. Address: 4-10-7 Yuigahama, Kamakura City Phone: 0467-22-1222 Closed: Sunday and Monday Business hours: 12:00 - 15:00 / 18:00 - 21:30 "Restaurant COCON" @ Kamakura (☆☆) and high quality It seems that the ingredients are used and supervised by "Teppan-yaki Takami" @Hiroo. It is located to the right of the entrance of the hotel ``WeBase Kamakura'' on the sea side of ``Matsubaraan''. Gray painted walls with a glass exterior. Inside, there is a wide black U-shaped counter that makes full use of the space. In the center is a cooking table with a griddle for cooking. There are also two private rooms that can accommodate four people. Visited for wedding anniversary lunch on September 23, 2013. When you arrive by car at 1:00 p.m., a staff member will be in front of you to guide you to the parking lot. The young chef Sasaki will be in charge of cooking on this day. The main chef seems to be Chef Kono. There are 4 people including a sommelier and a woman. Lunch TheGrandMenu Summer Menu 13,200 yen The menu is the same for day and night. It is a complete reservation system. I'm sorry that today is reserved for both of us. Antipasto1) Squid and Yellow Sesho A baby squid from Miyagi Prefecture. Stuff risotto and zucchini inside to make it squid-style. It is roasted to bring out its aroma. There is an orange-based paprika and almond sauce. Dill on top. Unfortunately, the squid had a crunchy texture. Antipasto2) A beautiful salad dish of horse mackerel caught in Hashimizumi and Shonan summer vegetables. Fresh horse mackerel from Hashirui is seasoned with salt and dipped in tomato consomme. Ricotta and Saikyo miso on the bottom. This is also delicious. The main ingredients are 15 types of vegetables. Lime flavored bubbles and edible flower petals. At the end, they sprinkle some lime on it. It has some unique twists like sprinkled with pistachios and is quite delicious. The bread is soft focaccia. Comes with olive oil. You can refill it. Antipasto3) Summer incense A glass lid is placed to trap the smoke and it opens right in front of your eyes. At first glance, it looks like foie gras, but this is veal tongue that has been confited for 7 hours. Amazingly soft. At the bottom is white smoked butter, and the black sauce is fond de veau with the bitterness of dark beer. On top of the meat are crushed and roasted beans and sprouts. Fruttidimare) Miura Peninsula nerve-jime salmon and soy sauce koji A fish dish cooked on an iron plate. Sajima's nerve-wracking Suzuki. The skin is crispy and the flesh is moist, smooth and delicious. It's already salty so it's delicious as is. It's also delicious with a flavorful sauce made from soy sauce malt. Sauteed zucchini underneath. Served on the side is homemade Spanish red pork bacon sauté. It was served with something like a thick mayonnaise containing herbs. . Pasta) Abalone and caviar A cool cappellini. With a sauce that combines shellfish stock and abalone liver. On top are abalone slices with soft nakuti foam, caviar, and dry crispy spinach. In the foreground is abalone liver powder. Main dish) A forked fork and a sharp knife to go with Shimomura beef and eggplant Meat Dishes. The best Shimomura beef. Before the second appetizer, I grilled the surface of the chunks on a griddle and put them in the oven. Roasted strawberries are simply amazing. The texture and taste are wonderful. The sharpness of the knife also plays a role in making the food delicious. This meat was delicious on its own, but the sauce was even better. Shonan Gold ponzu sauce and black garlic sauce. Also mountain bracken and Dijon mustard. Eggplant barchetta on the side. Barchetta means small boat. A hollowed-out eggplant bowl is topped with eggplant, bread, and semi-dried tomatoes, baked in the oven, and topped with mint. There are many restaurants where the appetizers are good, but Meat Dishes are too conventional and leave you unsatisfied, but the meat here is really worth coming to eat. It brings out the best of Teppan-yaki. Rice) Garlic rice Garlic rice is the perfect finishing touch for Teppanyaki. It has a lot of eggs and meat in it. It also uses butter, giving it a rich flavor. Homemade red ginger as a condiment. Dessert1) Grapes and Ashes: From palate cleansing. Peeled Pione and Shine Muscat. On top is that agar-like aloe and mint leaves. Homemade plum syrup to finish. Dessert2) Red Meat Melon, Crème d'Anjou A red meat melon dessert made with soup. Smooth and fluffy crème d'ange, white rum jelly, and dark rum ice cream in the center. I am shaving off the yuzu peel. It was our 23rd wedding anniversary, so I am writing to congratulate you. It's refreshing and delicious. Piccolapasticceria) Small sweets A small canelé, a small dried fig, and a Chocolate brownie that resembles rich raw chocolate. Cafeortea) After-meal drink I chose iced coffee. A delicious iced coffee that is bitter and not sour. My wife has hot coffee. This is also a delicious dark roasted coffee with a French cuisine roast feel. La Chasse Jeu de Pompetien Rouge 1000 yen The first thing I toasted was apple sparkling juice. It has a beautiful rosé color and a very good acidity and sweetness. Frozen Oolong Tea 900 yen This is my wife's toast drink. Definitely frozen oolong tea. Straight mandarin orange juice from Odawara Akisawaen 1000 yen A very rich and sweet mandarin orange juice. It's worth drinking. Organic blood orange juice from Sicily 1000 yen TERVIS organic blood orange juice. It's not red, but the sourness and sweetness are definitely blood orange juice. It's straight, not concentrated, and it's also very delicious. The non-alcoholic drinks are also carefully selected and all delicious. Apparently the menu changes every three months, so starting October there will be a different menu. I have to come again.