天才マウロ・コラグレコの世界観❗自然エネルギーを活かした料理は最先端で、斬新✨✨楽しめました(*´ｪ｀*)2025年度版新ミシュラン掲載店① : CYCLE

2024/3 French cuisine “CYCLE” ✨✨ World TOP chef Mauro Colagreco. It received a Michelin star rating and was ranked number one on the world's 50 best Restaurants. The store will open in October 2023. Directly connected to Tokyo Metro Otemachi Station. It is located on the 1st floor of Otemachi One, a complex building built in Otemachi near the Imperial Palace. The interior of the store is an open space with a ceiling height of approximately 9 meters and surrounded by glass windows that reach to the ceiling. It feels simple and casual. So how does the food taste? (*´∇｀)ﾉ ■Cooking Concept Chef Mauro Colagreco's theme is the four elements of biodynamic farming: ``roots, leaves, flowers, and fruits.'' This is a unique dish that brings out all the natural energy of the ingredients. ■Lunch Course Nature 16,500 yen (tax included, service charge not included) ⚫Bouillon Bouillon made from vegetable scraps. Haha, it looks like hot water. It's rare to find so much flavor. Now, what kind of dishes will we develop from now on? ………………………………… ⚫Tapas Tapas that expresses the natural cycle. Decorations that are conscious of [Japan]...I'm particular about the appearance. ① ``Onion canelé'' Takes advantage of the sweetness of onions. Again, simple, simple. ② "Cod sprout fritto" Simple finish, no change in taste. ③ "Marinated Hirame Chrysanthemum" The first thing that comes to your mind is the aroma of chrysanthemums.The gentle acidity is followed by the umami of the solemeat. ④"Fava Bean Cashew Nuts" Yes, this is delicious~The umami of the fava beans and the taste of the cashew nuts are layered well. . Pretty simple, simple. This is unexpected. If you are used to French cuisine, you may feel a little unsatisfied. ………………………………… ⚫Bread ``Homemade bread'' Olive oil with the scent of shiso. Campagne is made using olive yeast. Yeah, normal. It has a strong acidity and emphasizes the chewiness. ………………………………… ⚫3 dishes ``Radishes, clams, northern shellfish, mussels'' I see, this is a dish that takes advantage of the acidity. Use plenty of shellfish for spring. The taste is similar to Peruvian Cuisine. ``Joshu Onion and Oyster Soba Flour Green Apple'' Oyster are rare pasteurized. Combining green apples with green onions is a novel expression. It's amazing how such an innovative dish can maintain its taste. It was delicious✨✨ ``Iwanami pork with kumquat and carrot sauce'' Wood-grilled Iwanami pork. Grilled so moistly that you might wonder, "This is wood-fired!?" It brings out the natural flavor of the meat. Also, the sauce was delicious! ………………………………… ⚫Dessert 1 plate ``70% Cacao Ganache Rosemary Ice Cream'' Wow, that's interesting~It's quite strong in rosemary, but it's unique and fun. This is a taste only found here. ………………………………… ⚫Small Sweets Coffee ``Ginger Jelly, Matcha, Lemon Tart, Peanut Chocolate'' As expected from this area✨✨Everything is delicious. ■Drinks ⚫Mineral charge 1,000 yen ⚫Bagarde Riserva Matunei 2,200 yen Italy's natural red wine. It's a light tasting, but delicious red wine. I'm glad I ordered this! ■Customer service Customer service must be attentive and courteous. The education is solid and everyone is at a high level. ■Fees It seemed expensive to me. selection and glass of wine was 21,760 yen. I see, this is Mauro Colagreco's worldview. It's difficult to understand everything at lunch. However, I enjoyed the state-of-the-art expression of taste✨✨ After all, you should go to a restaurant where you can enjoy the cuisine of a top chef like this. Thank you for the meal (*´ｪ｀*) □ Tabelog rating as of March 2024 3.70 Number of reviews 41 □Management Granada Co., Ltd. A company that has received numerous Michelin stars. □Mauro Colagreco (Mauro Colagreco) Born in Argentina. He moved to France in 2001 and studied under a number of France's leading chefs. In 2006, he became independent and opened Restaurants Mirazur in Menton, overlooking the Mediterranean landscape. Six months later, the restaurant was awarded Gault & Millau's Revelation of the Year award, and within a year it received one Michelin star. In 2009, he became the first non-French chef to win the Gault & Millau "Chef of the Year" award. Received 2 Michelin stars in 2012 and 3 stars in 2019. In the same year, it was ranked number one on the World's 50 Best Restaurants. In 2021, it will be inducted into the World's 50 Best Restaurants Hall of Fame. □Yuhei Miyamoto Chef Mauro has appointed his disciple Yuhei Miyamoto as the head chef of Restaurants CYCLE. Chef Miyamoto joined the Mirazur team in 2019 and rose to prominence in a short period of time, working his way from apprentice to department chef to sous chef. In the wonderful environment of Menton, he learned Chef Mauro's cuisine and philosophy, which are connected to the cycles of life and nature, and together with Chef Mauro, he was ranked 1st in the World's 50 Best Restaurants and awarded 3 Michelin stars. Utilizing the experience he gained at Mirazur, he became the head chef of CYCLE in 2023.