【京都丸太町】香りと味を追求する頭脳派シェフ、星に限りなく近いフレンチです。 : Synager

Today we had lunch at French cuisine in Marutamachi, Kyoto. ``Synager'' is a shop located at the end of the stone pavement after passing through the kido. The light coming in from the inner courtyard creates shadows, and the shadows that extend from the glass are quiet and somehow gentle, as if to cut out a melancholy expression. Chef Kitagishi, who has a unique style of ``Chef x Herb Coordinator x Sommelier,'' studied psychology at Kyoto University, trained as a sommelier, learned the basics at a famous French cuisine in Kyoto, and trained in famous Italian Cuisine and Japanese Cuisine French cuisine We have created a north coast style that combines Italian Cuisine to enjoy with all five senses. A device for extracting essence can be seen through the glass, which looks like a corner of a laboratory. The rose water in the glass with small petals floating on it serves as the chef's business card. It feels like your entire body is surrounded by the rich scent of roses. The captivating appetizer was fried milt placed on top of a large piece of coral.I thought I didn't like the fluffy, melt-in-your-mouth texture of the milt, but it was very easy to eat, and the white wine went perfectly with it. And the rustic patty of Nara Prefecture's Baaku pork sandwiched between what is said to be the world's thinnest dough.The delicate texture that falls apart and the lingering sourness of the pickles peeking through the rich patty are exquisite. Of the courses, my favorite was the "Flower Tartine." If you look closely, you'll see Seko Crab, who looks like he's peeking out from the sea, and he's holding a lot of flower petals and he says to me, ``Please have this flower.'' ''It was like a scene from a fairy tale, and that emotion still remains in my heart. Of course, it was obvious that it was not only a lovely dish, but also a time-consuming dish.The combination of the sour cream and red crab meat on top of the bread, the herb salad, and the chef's rose dressing, which values aroma, made it an outstanding dish. Bouillabaisse with a deep seafood stock is enjoyed by combining new seaweed and cod, and the main dish is a roasted shoulder loin full of flavor from the fat of pork from Nara Prefecture, where the chef is from, and a satisfying meal that maximizes the potential of the ingredients. Each dish was filled with so much emotion and dedication that I was constantly surprised and breathless. I think this course was filled with the chef's particular philosophy, from the final tea selection to the dessert. I'm glad I chose this shop. We would like to thank Chef Kitagishi for kindly accommodating us, even though it was an important family dinner, we ended up at the wrong time. thank you very much. Today I had a lunch course of ¥7700 + Seko crab ¥770. restaurant: [Synager]@Kyoto Marutamachi: 512-2 Tsuboyamachi, Higashinotoin Nijo, Nakagyo-ku, Kyoto-shi, Kyoto Prefecture ☎️: 050-5570-9073 (reservation required) Reservation from Tabelog Lunch 12:00-15:00 Dinner 18 :00-22:00 Open on Sundays