チーズだけじゃなく : Chizu Chuzu Higoban

I've visited several times in the evening and enjoyed the adult menu, which focuses on carefully selected cheeses, but this time I happened to finish my errands at Yodoyabashi and it was lunchtime, so I decided to extend my visit to Higobashi. I did. Unlike at night, the restaurant was almost fully booked during lunch time, as the daily pasta menu was very cost-effective. On this day, I had two choices: spring cabbage and squid peperoncino, or shio-koji chicken with tomato sauce, so I ordered the former. The noodles were translucent and al dente with a perfect core, and even when I tried to unroll them with a fork, they still bounced, so I scooped them up and brought them to my mouth. The noodles were thin, so the chewy texture was good, with a crunchy texture that directly hit your teeth before you felt the chewiness. The cabbage was soft and sweet, as if it had been fried for a long time at a low temperature. The squid seems to be a small squid, but it was used to add flavor without interfering with the pasta. What was most impressive was that there were no sliced chili peppers, and instead they sprinkled paprika powder, which tightened the flavor and made it into a peperoncino. The set includes a simple antipasto, soup and salad, but this time the main dish seems to be turnips, which are actually made into a sour paste and the leaves are used as ingredients for the soup, each with its own flavor. It was brought out well. At first I didn't know what kind of ingredients it was, but when I ate it, the sourness matched well with the texture of the turnip and it was delicious. The soup also brought out the delicious flavor of the vegetables from the turnip leaves, which were boiled to the point of falling apart. I think this is a good deal for 1,000 yen including tax. I think it's a convenient restaurant where you can enjoy a selection of specialty cheeses at night and enjoy a drink, or have a casual and quick pasta lunch during the day.

I happened to find it and visited the store for the first time in June. The taste of the cheese I ate at that time left a strong impression on me, so I revisited it. This time, the cooking was finished because the visit time was late, but it was not a problem because the only thing I was looking for was cheese and pâté. Last time, I ordered a la carte with a course tailoring, from antipasto to main, so I was conservative with 3 kinds of cheese, but this time the marriage of cheese and wine is the main, so I will enjoy 5 kinds of serving. As befits the name of the restaurant, this shop has a cheese sommelier who not only has a wide selection of products, but also manages the aging state of the cheese in its collection and regularly washes it to age, so you can enjoy a completely different taste depending on the timing of your visit, even if it is the same brand. Just as it is essential to control the temperature of wine in a wine cellar, cheese, which is a living creature, also needs to be grown in a suitable way. The menu describes the characteristics of each cheese, so you can read it and select it yourself, but if you tell the sommelier selection your taste, you can select the cheese that has reached its peak condition for only a few days. This time, we mainly used the epois, which had the strongest impact before, and we only told you about the type and condition of the strong claims, and we asked you to select 5 types. From left to right, it seems to be an assembly that gradually becomes more assertive, starting with the gentle white mold SAYURI, Occerial Barolo aged in wine lees to soak in the aroma, Gran Calva grown while washing with Calvados, to the extremely advanced Epois, to the exciting super-aged blue mold of Kobayashi Ranch. I was able to enjoy a fresh surprise that did not disappoint any of them. However, the one that left the biggest impression on me was the Epoisse, which I was looking for. Last time, I was impressed by the paste-like visual like orange kneaded untan on the spoon, but it seems to have matured further in the past three months, and this time it was served in a container instead of a spoon with an almost liquefied visual, while retaining a little of the original solid form. Although the color was diluted, the salt content was even stronger, and the taste was similar to salted squid that had been aged in barrels for a long time. I chose only one glass of white wine with a pear scent, but I felt that if I was dealing with a super-ripe epoise like this one, a red would be more suitable. Even though it is the same cheese, you can enjoy a completely different taste depending on the timing of your visit, which I think is unique to a restaurant with a cheese sommelier. The pate de campagne also has a stable taste, and it keeps a moderate gap without being too clogged, so when I cut it with a knife, it crumbles, and I was able to enjoy the faint aroma of liver that escaped from my nose along with the texture that entangled my tongue. I also ordered a fresh mozzarella salad, and the milkiness that oozes out when you bite into it was exquisite, like a sponge that has absorbed water. The taro fritters and the lemon tea sorbet for dessert were also delicious. It is good to visit mainly for meals, or it is good to drink choi to enjoy the change in ripeness with cheese as the main cheese, and I think it is a hidden shop that can be highly recommended for cheese lovers.

I had brought a flyer home when I passed by this shop before, and I remembered that the photo of pate de campagne on it looked pretty delicious, so I decided to go there for dinner on the weekend. I visited there. The store is located in the basement of a building right next to Daido Life's headquarters, and as you go down the stairs you can feel a bit of a hideaway. The interior of the store is long and has several counter seats, as well as table seats and couple seats, and is a very calming space with indirect lighting. Since there are two staff members including the chef, I think this restaurant is suitable for when you want to enjoy a calm atmosphere in a nice atmosphere rather than a lively atmosphere. There were course meals, but this time I decided to go with a la carte, forgetting about my budget and just ordering as much as I wanted. First of all, of course, we are looking for pâté de campagne, but it is not the dense type with a lot of fat between the pieces of meat that is common at other restaurants, but has a soft texture with just the right amount of space. The aroma of the liver was not too strong, and the umami of the meat and the aroma of the liver were in perfect balance, making it extremely delicious. For drinks, I ordered a French sparkling and a white brand, but I felt like the red would go well too. For cheese, we started with buffalo mozzarella. The flavor of the fresh milk and the extra virgin blended together to create an exquisite harmony. We had three types of a la carte, but the ones that left an impression on me were the blue mold 1924 and the washed Epoisses. 1924 has a modest moldy aroma that you associate with blue cheese, and goes well with wine, allowing you to enjoy the flavor of the cheese smoothly. Epoisse had a strong salt content, a strong aged aroma, and a sticky texture that spread in your mouth and then passed through your nose without weakening, giving it an addictive taste similar to natto. For the meat, I chose beef cheek with red wine. Although it is slowly and carefully stewed, it does not have a mushy texture that falls apart when you press it, but rather retains the texture of meat, so when you bite into it, the flavor of the meat juices comes out, which goes well with the wine. . I had some white left over from the bottle I ordered, so I paired it with white, but I think it would go even better with red. The fish was made into aqua pazza. The seafood stock goes well with the white meat, and by adding baguette, I was able to fully enjoy the sauce. The Iburigakko potato salad had a unique flavor of potato with a crunchy texture of takuan. In addition to this, we also ordered appetizers, and the moderate sourness and white went well together. The best part is the truffle ice cream from the secret menu. I was blown away by this combination. This time, I happened to be able to get slices of fresh spring truffles, which are unique to this season, and since they were still fresh, they were generously topped with vanilla ice cream, and I enjoyed the rich aroma to my nose, and at the same time, it was refreshing. It was an indescribably luxurious dessert where you could enjoy the taste of vanilla in your mouth. I also think that another advantage of this restaurant is the chef's personality. On the way home, I talked to him about various things, and he told me that he had been training as a warrior in Italy for two and a half years, and as I said in the title, his passion for cheese and cooking was genuine. You said that you have a strong passion for cooking and end up talking about it too much, but I love people who have that kind of passion. In particular, the washed cheese that I ate this time is not simply imported and served as is, but it is washed (?) every day in the store, and while checking the degree of ripening, I spoon the parts at the optimal timing every few days. It seems that they are serving it by scooping it out, and I was impressed by the dedication they put into it. If you get along well with the chef, for example, if you tell him your budget and the image of the dish you want, he will be able to order the combination for you, so if you are in the area, I would selection stop by. With reasonable prices, this is a recommended restaurant where you can secretly enjoy authentic ingredients without putting too much effort into it.