大宮でワインと言えばココ！厳選ワインと良質な素材のお料理が愉しめる♪ : Toranu Tanuki

◉ For those who want to experience the bliss of French cuisine ◉ For those who want to enjoy wines carefully selected by a veteran sommelier ◉ For those who want to enjoy French cuisine with the best wine pairings ◉ For lovers/classmates gatherings ▷▷▷order▷▷▷▷ ◆ French cuisine Course: 13,000 yen ◆ selection 5 wines by the glass set B: 6,545 yen ＊ Salad of the day * Hors d'oeuvres platter Prosciutto Salad of the day * Hors d'oeuvres * Frites of Oyster from Senpohtoe, Akkeshi * Truffle omelette with handmade truffle butter * Dom Pérignon Hoselito Gran Riserva from Prosciutto * Meuniere of Oyster from Senpohtoe, Akkeshi * Seared lamb from Sistron, France * French farmhouse cheese * Today's dessert ▫️ Salad of the day's selected ingredients Salad with French chevre cheese! Chevre cheese is a soft type of cheese made from goat's milk. I also liked the taste of the sour dressing and it went very well with the Champagne. Three types of hors d'oeuvres: ▫️ marinated octopus, rhubarb confiture, bruschetta, and brandade (codfish paste) Croquette. The rhubarb confiture was characterized by its strong acidity, but with cream cheese on the side, it mellowed into a delicious and addictive taste. ▫️ Seasonal Truffle Omelette with Handmade Truffle Butter A luxurious omelette made with an abundance of ripe black truffles from Australia. That alone is impressive, but they also use eggs from Aqua Farm, which is famous in Chichibu. The omelette is exquisite, not too thick and not overcooked! Fritters from ▫️ Senpohji, Atsukishi Oyster Fritters from ▫️ Senpohji, Atsukishi Oyster Meuniere Senpohji is located on the east side of Kushiro Town, where the tide is running strong. The plankton full of minerals from Mt. Daisetsuzan Oyster feeds on the freshwater minerals, and the meat of Oyster grown there becomes plump and tight Oyster. Especially the meuniere is excellent! The fermented butter soaked into the meat, and I could directly taste the large, thick, and blistered Oyster (^^) Oyster itself is very powerful, so they paired it with a red wine! ▫️ Hoselito Gran Riserva Prosciutto Prosciutto This Prosciutto, which is said to be the Dom Pérignon of , I was a big fan once I tasted it! It is a 5 year old wine that melts in your mouth so quickly and comfortably. The saltiness was just right and it was really, really good! ▫️ Seared Lamb from Frans Cistron Lamb baked moist and tender. A little pitiful, but the tenderness and milky sweetness typical of lamb is delicious and the saltiness is very good! It is served with two kinds of sauce, fresh Aomori blackcurrant and red wine sauce, so you can taste the ingredients as they are at first, and then you can also taste them in the rich sauce.(^^) The grilled vegetables on the side are also in season and are colorful! ▫️Cheeses made by French farmers Three kinds of cheese: Epoisses wash cheese, Bredemeaux white mold cheese, and Briasavarin non-aged cheese.(^^) Daruma was impressed by the appearance of his favorite white mold cheese, and was very happy with the red wine.(^^) ▫️Dessert of the day: Aomori Prefecture fresh It was a blackcurrant based sorbet, quite rich and thick! We took a last sigh of relief with coffee from Sarutahiko Coffee. ▫️ selection Set of 5 wines by the glass B ①Pol Roger Brut Reserve NM ②Sancerre Les Sachanes 2018 Berthier ③Chablis Premier Cru Montmain 2018 William Wavre ④Coudoulet de Beaucastel 2019 Perrin ⑤Chateau Doge 2007 Owner-sommelier Toru Oguchi, who has drunk enough wine to fill three houses, has carefully selected today's most delicious wines. The wine will be served in a balance of 1 foam, 2 whites and 2 reds! (1) Pol Roger Brut Reserve NM Most famous in Champagne-loving Britain, this excellent gem was used for the Royal Wedding of Prince William of England. It was the perfect Champagne for the toast at the beginning of the course. 4) Coudoulet de Beaucastel 2019 Perrin Very deep red color with cassis and spice, dry and round. It is a red wine, so of course it goes well with roasted Meat Dishes, but the owner said it goes very well with Oyster, so I tried it and found that Oyster 's delicious flavor and long-lasting red wine went well with it. I was so happy to make a new discovery. Even if you are not familiar with wine, the owner sommelier will carefully teach you about wine, so I felt that both wine beginners and wine lovers can enjoy this restaurant, and I felt that it is a good restaurant! That is also a gap and enjoyable. The interior of the restaurant is a moody and stylish space with large flowers and many glasses lined up in the center and subdued lighting. It is unpretentious. No decoration. The concept of the restaurant is to be a place where you can casually drop in and enjoy real wine, and we found such a wonderful restaurant that pursues the enjoyment of real wine more than any other. (^^)