真空調理という技法を基軸に、シェフの大好きな肉をいろんな料理にアレンジして : SousVide Diner

Shonan walking today. I came to this store specializing in vacuum low temperature cooking. The location is a corner of a residential area in the Akabane area of Chigasaki City. A sous vide low-temperature restaurant that specializes in roast beef that just opened on December 20, 2022. When I visited, I found that it had a casual look, with white walls and brick-like accents, and the door and roof painted bright blue. When we opened the door, we first had a hand sanitizing ceremony. Inside the store, there are 4 counter seats located at the front, along with the kitchen on the right. There are 3 tables for 4 people lined up along the window on the left. I decided to sit at the back because I thought the counter would be nice. The inside of the store used to be a snack shop, but there is no trace of it and it has been completely renovated. It has the atmosphere of a fashionable Western Cuisine restaurant. The atmosphere is casual, so even families with children are welcome (*￣∇￣*)b The background music was old American pop and rock music. All the songs are nostalgic for people of my generation (〃^▽^〃) On this day, the restaurant was run by the male owner and the male chef. Both of us were able to quickly get to know each other because of their incredibly low customer service (*￣∇￣*)b I looked at the menu on the table for a while. The menu is divided into a lunch menu and a dinner menu, but you can order from the dinner menu even at lunch. So, today I decided to get the following.・Draft beer (Ichiban Shibori) 660 yen Served in a glass. Kirin Ichiban Shibori draft beer. I think it's around 300ml.・Lunch Domestic beef thigh 100g 1,870 yen Includes onion soup, mini salad, rice (large, medium, or small), and soft drink. I received the above item instead of a snack. Its contents are as follows.・Onion soup Served in a gorgeous soup cup. The ingredients are onions. Sprinkle with parsley. The base seems to be consommé, but it's sweet and flavorful and delicious (〃^▽^〃) - Domestic beef thigh 100g with mini salad 100g of domestic beef thigh roast beef is placed on an oval white plate. Top with what I think is parsley butter. On the side, a salad of cherry tomatoes and lettuce. Top with Caesar dressing. It also comes with onion sauce and balsamic sauce. First, you can eat it as is, but you can really taste the red meat flavor (〃^▽^〃) Next, dip it in the onion sauce. The sweetness of the onion sauce makes it delicious. Plus balsamic sauce. The sourness and sweetness weren't as strong as I expected, but they were just right and delicious. There is also Himalayan rock salt and black pepper on the table, so I tried that too, and as expected, this is my favorite and delicious (〃^▽^〃) The chef seemed to have the same opinion (*￣∇￣* )b I like to eat meat that I find delicious, usually with delicious salt, as is the case with Pork Cutlet. This roast beef was exactly that.・Mushroom and tomato wrapped in foil 660 yen This is from the dinner menu. The richness of mushrooms and the sourness and flavor of tomatoes. I chose this to go with roast beef, and it was a good match (〃^▽^〃) ・Glass of red wine 880 yen After all, this is the best choice for red meat (*￣∇￣*)b The owner is in the New Year, so So, they opened a new bottle of wine for me (〃^▽^〃) It was a red wine made from Pinot Noir, and I guess it was just a service, but I had plenty of it. Since this is a young wine, the color is a bright ruby red. When you drink it, the tannins and acidity are pleasant, and it doesn't feel cheap at all. This is delicious wine. Is this price a good deal?・Less rice than the small size When I asked about the volume of the small size, I was told it was 150g, so since I was drinking beer and wine and was planning on getting more, I decided to keep the rice small and ordered 100g. requested. It was a generous 100g portion of rice, but it was freshly cooked and delicious. I think it would be better for ordinary people to eat a large portion.・Additional 100g of domestic beef thighs +1430 yen The roast beef was more delicious than I expected, so I was expressing my regret that I should have made it 200g, but should I add 200g as an afterthought? I was grateful for your suggestion ヾ(*´∀｀*)ﾉ and decided to accept it. So I had them serve me an additional 100g of domestic beef thighs.・Glass of red wine 880 yen I also added this. It's delicious and a good deal (〃^▽^〃) ・Hot coffee By the way, I forgot to mention that lunch comes with a soft drink, so try this. Please make it black. This ends at 6380 yen. Pay with touchless PayPay. Well, I was more satisfied than I expected (〃^▽^〃) The roast beef was of course delicious, but I was able to talk to the owner and chef exclusively for the entire time, which was also fun (*￣∇￣ *)b Eat alone in silence and leave without saying anything. There are some people who are like that, but I like talking with the staff at the restaurant, sharing our ideas and directly telling them how delicious the food was. Of course, I didn't really chat with the staff as I was just there for a short lunch while I was at work. The restaurant's name is "SousVide Diner," and "SousVide" means sous vide cooking in French. As the name suggests, Restaurants specializes in sous vide cooking. Then, the chef specially showed us how to prepare sous vide cooking (〃^▽^〃) On this day, we prepared an Italian brand pork shoulder loin called Dolce Porco. It's for lunch, so it weighs 200g, but it looks much larger. I think it's actually around 230g. Cut it into thick chunks like Steak meat, then brown the surface. It is said that grilling the meat prevents the meat inside from corroding. Put it in a special transparent bag and put it in a sous vide machine. Then, even though the temperature is only a few degrees, the water bubbles and boils due to the low atmospheric pressure. After that, the bag inflates and is vacuum-packed with a popping sound. Depending on the type of meat, the packaged meat is cooked at a low temperature until cooked through. In the case of pork, it is said to be cooked at a low temperature of around 65 degrees. If it's a cow, lower it. Like me, the chef loves eating around, especially Meat Dishes. In order to eat meat deliciously, how can we eat it as close to raw as possible? That's when he came up with the idea of sous vide cooking. The reason we don't advertise ourselves as a roast beef restaurant is because we don't want people to think that's all there is to it. It is for the same reason that we call it Pork Ginger instead of Roast Pork. I think chefs use the technique of sous vide cooking to adapt their favorite meat into a variety of dishes. Due to the location, the key is how to attract customers. ・It is a kids' welcome store, as you can see on the menu: 550 yen kids plate with soft drink included. In fact, on this day too, there were mothers with babies in strollers and small children visiting the store (〃^▽^〃) Countermeasures against the declining birthrate are extremely important. If that's the case, we hope that by increasing (and supporting) the number of stores that welcome kids, we can reduce the burden on mothers and fathers who are struggling to raise children, and help relieve stress. I think if we target that demographic, we can differentiate ourselves (〃^▽^〃) Thank you for the meal! (As of 2023/1, no points)