愛媛の食材と酸にこだわった一意専心なシェフの料理に感服！ : Kitashinchi Koutarou

This shop is located near the ANA Crowne Plaza Hotel, on a street with many good shops. My work office recently moved to Kitashinchi, so it's now easier to go to Kitashinchi for dinner. The atmosphere outside had a stylish big tree leaning against it, giving it a luxurious feel! When I entered, I saw a lot of ceramics on display, and I felt the attention to detail. The counter seats are recommended because you can see the kitchen and feel like there's a live performance, but there are also two private rooms in the back, so they can be used for entertaining or incognito (lol). As the title suggests, the meaning changes if the chef is from Ehime and uses local ingredients, but he uses plenty of Ehime ingredients in Osaka to convey the taste of Ehime and the goodness of old-fashioned French cuisine. I am extremely dedicated and unwavering. 13,500 yen selection course There is no menu name or list of items, so I am writing what I heard. Sorry for being vague. First, champagne! Cheers with Delamotte Brut. There were various wines carefully selected by the chef, but since I am not a very strong wine person, I felt sorry that I could not drink that much. The taste was outstanding from the first item. . *Roasted eggplant soup with lots of French truffles on top. Sanma and autumn vegetables are concentrated inside. When you press the soup, it smells like truffles. . amazing. . The stickiness of the okra makes the soup thicker. *Densuke conger eel with shallot framboise dressing The Densuke conger eel prepared by a master of nerves was very plump and had a wonderful slightly grilled flavor. *Carrot mousse, sea urchin and consommé jelly The carrot mousse was made with bay leaf, milk, and a little fresh cream at the end to bring out the flavor. Ehime's sea urchin has a sweet and slightly bitter taste, which is very delicious and a great accent. Consomme is a consommé jelly made with Himekko chicken from Ehime. It was very jiggling. The sweetness of the sea urchin mousse, the consommé soup without any unpleasant tastes, everything is so delicious that you will be impressed. . *Western Chawanmushi The aroma was very noticeable from the moment it came out! Sauce with shallots, judebo and vinegar. Taro is spread on the bottom, and tongue confit is inside. Even though it's tan, it's so soft that you can touch it with your gums! The taro is imported from Ehime, and I wonder how delicious it is. I felt that. it's the best. *Swordfish Dragon Fritto Cali! The inside is fluffy! ! This year's cutlassfish seem to be quite good. It seems that big things are called dragons, which is the first time I heard about it! You mentioned that they use ingredients from Saijo City in Ehime. *French duck foie gras terrine The figs are inside the foie gras, and the sweetness of the figs goes well with the fatty taste of the foie gras. It has pistachio on top and is very colorful. *White sweet sea bream from Ehime Prefecture It was served with a sauce made from dashi stock and herbs, and was accompanied by a succulent plant called gurapara leaf.This was my first time eating it, and it had a lot of water content and was very delicious. The sauce had a very good dill flavor and was a fragrant sauce that went well with the white fish. The crispy texture of fried scales and fluffy flesh are addictive. *Roasted fawn It's not a fawn, it's a fawn. The slowly roasted fawn was very soft, and thanks to the careful handling by the hunter, it had almost no game odor and was very easy to eat. This is also a fawn that I hunted in the mountains of Matsuno-cho, Ehime. I am grateful to nature. *Mont Blanc Is this Mont Blanc? When I ate it, it was really Mont Blanc! The sourness of cassis and the sweetness of chestnuts go very well together. It's also topped with pistachio, making it rich in color. It has a rice Senbei (rice crackers)-like thing called tuile stuck in it. A delicious chef with even Sweets. . It's really nice. At the end, *Herbal tea *Homemade financier using honey from Ehime We ate the financier in a calming tea time-like atmosphere, looking back on what we had eaten lol This was also homemade and made with honey from Ehime. It was a gentle sweet financier. A storm of delicious food from beginning to end. It was a dinner where I could really feel the chef's passion right before my eyes! Thank you for the meal! !