妥協しない姿勢、地元への愛着…熱い魂を持ったシェフ！ : Restaurant Mitsu

[b: Restaurants [MITSU]] is located in a residential neighborhood run by a passionate chef who loves his hometown and is in search of authenticity. I first used [b:[MITSU]] about 10 years ago. Since then, I have used the restaurant several times for anniversaries and other occasions, and I feel that [MITSU]'s color has become stronger than when the restaurant first started. Originally, the chef was particular about the ingredients, but it seems that he has been trying to keep local cuisine in mind for several years now. Many people may think that Fujinomiya is "Fujinomiya Yakisoba (stir-fried noodles)," but in fact, Fujinomiya has a wealth of ingredients, including RYB pork, Yoguru pork, Mangen pork, and other brands of pig and dairy farming, water from the springs of Mt, Fujinomiya is a treasure trove of food ingredients. In fact, Fujinomiya is a treasure trove of ingredients. The chef seems to have thought so. His passion is also conveyed to the customers who use his restaurant. In that sense, I think this is a restaurant that chooses its customers, not a restaurant that customers choose. Those who understand will understand. Those who don't understand will not understand. It's that kind of store. (It's a kind of chemistry, so it doesn't mean that it's not good because you don't understand it or that it's excellent because you do understand it...) Today we booked a 5,000 yen course for my husband's birthday dinner. Like Ray, we requested in advance that the ingredients be free of seafood, crustaceans, and raw fish, and the chef was very accommodating, even though we had asked him every time. We arrived a little before our reservation time, but his wife noticed our presence from inside the restaurant and invited us in. We toasted with "Operator" and "Shirley Temple (NA)" first! We were the only users of the restaurant that day and had a wonderful time in the reserved state. [b:[course contents]] Frittata of shiitake mushrooms and local butterbur sprouts Campagne (bread) Homemade by Mr. Hirata of Saitama using RYB pork thigh by Yasushi Kuwahara Prosciutto and organic vegetable salad Bouillon soup of Chinese cabbage and green soybeans made by his father Poached rainbow trout from Kunugi Trout Farm with seasonal vegetables with yuzu flavor Beef and vegetables Pot-au-feu with mustard, chrysanthemum cake, Jersey beef ice cream, assorted ganache, espresso and tea sweets (almond tureen and financier) All the dishes were delicious and carefully prepared, but the most delicious dish was...[b: rainbow trout Poiret]. It was grilled rare, but there was no fishy smell at all, and it had just the right amount of fat and crispy skin. I always think that this restaurant's fish dishes are the best! I once had "sea bream risotto" which is still one of the best fish dishes I've ever had. I was also pleased with the service of bringing Prosciutto to the side of the table and cutting it right in front of us to put on the salad! [b: RYB pork thighs with hooves still attached, processed into Prosciutto over the course of two years]. The production process is done the old-fashioned way, without the use of refrigerators. Normally, it would be difficult to get a permit for processing with the hoof still attached due to sanitary reasons, but "Mr. Kuwabara, a pig breeder and producer," is a [b:veterinarian (!)], which is why he was able to achieve this wonderful thing. This is why he was able to achieve this wonderful thing. Meat Dishes The selection of ingredients is based on a quest for the essence of cuisine (not imitation), and the fact that such a wonderful product can be made in Japan without the highest quality products from foreign countries, the home of "pork". We had a precious Prosciutto that was fatty and had a richness like cheese, which is different from anything else. The chef's stories were informative and fun, and his wife took great care to light the candles on the dessert plate decorated with a "Happy Birthday" message twice for the photo shoot (once for congratulations and once for the photo shoot...lol), and both times we said together, "Happy Birthday! Happy Birthday! We had a very good time and the producer's face was reassuring. We had a great time and enjoyed the delicious food, which we could see the producer's face and felt safe. We would like to use your restaurant again for any anniversaries, and we hope that you will do your best to keep the MITSU style. 　Thank you very much.