複雑に計算された味わいに、脳味噌が刺激される珠玉のフレンチ : Takumi

An innovative French cuisine located in Roppongi. I decided to visit this restaurant on my wedding anniversary because it was a Michelin-starred restaurant and was created by a young chef with an unusual career who graduated from the Faculty of Economics. Lunch course from 13:00 on Saturdays for 13,200 yen per person. The store is very modern and stylish both inside and out. When I arrived just in time, the restaurant was full. [Course contents] A mouth-watering dish from the chef Western-style steamed clams and herb salad 2 types of amuse bouche 2 types of hot and cold caviar (caviar and shallot French French cuisine, caviar jelly) Appetizer 1 White asparagus and scallop mousse, boiled scallops, cream-stewed morel mushrooms Appetizer 2 Grilled mallard duck (burdock sauce, red wine marinated fresh eggs, served with hazelnut-flavored milk froth) Fish dish Poiled red sea bream (seaweed butter sauce), bamboo shoots and rice bran cream sauce, pork loin with sakura Meat Dishes powder, veal loin roti (Madera wine-flavored black truffle sauce), white beans and lardo, Lido veau and Comté cheese Avant Dessert (dessert appetizer) Rose blancmange Grand... Desert (dessert main) Oven-roasted mandarin oranges and black tea blancmange (semi-dried mandarin oranges, mandarin peel powder and roasted meringue) Two types of tea sweets Brandy-flavored pound cake, figs, hazelnut Chocolate [Course impressions] Anyway, general Although it was an innovative combination, it was harmonious and delicious. In particular, appetizer 1, ``white asparagus and scallop mousse, scallop boiled, and creamed morel mushrooms,'' was delicious. The white asparagus is perfectly cooked, and when you eat the crunchy asparagus with just a slight core sensation, served with a sauce seasoned with egg and butter, you will be filled with refreshing, mellow, and various sensations. At the end, I had a strange feeling that the taste disappeared without any unpleasant taste. Also, the best dish that the couple agreed on today was the fish dish ``Poiled red sea bream (seaweed butter sauce), bamboo shoots and rice bran cream sauce, and udon with cherry shrimp powder''. The doneness of the poiret is excellent. It's soft, flaky, and fragrant, and it's delicious on its own, and the wakame sauce, which is made by mixing finely chopped wakame seaweed with butter, is creamy and extremely delicious, and it elevates the protein-rich white sea bream to an exquisite level of deliciousness. I was impressed with this wakame sauce. There are such combinations. The dessert appetizer, Balano blancmange, is said to be the first dessert the chef made when he was a university student.The rose jelly is fruity, unconventional, and delicious, and sometimes there is a grainy sugar cube that seems to be filled with the essence of roses. You can feel the strong taste of roses. I thought this rose feeling was wonderful without fragrance. It was also stylish that the food was served in a box filled with roses. [Other great points] What was innovative was that I ate the food while looking at the explanations for each dish on a palm-sized piece of paper instead of verbally. Even when a dish is explained in French cuisine, etc., I often have trouble understanding it, and even though it's delicious, I end up wondering what I ate, but with this paper style, I can read it many times at my own pace. You can read it and re-recognize it while eating it, so it feels like the taste has doubled. They will also put the rice bran and Madeira sake used as ingredients in sample containers and bring them to your table so you can smell them. I would say it was hands-on, but it was also a wonderful experience as there were many tools to help you get closer to cooking.・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・ Overall, the timing of serving, temperature control of the plates, and when the food is served The beauty of the entire table was well thought out, and together with the dishes and the food explanations on the paper, it was a wonderful restaurant that made me feel like I was drawn into the world of the chef. The wine and other drinks they sell are of a very high standard, and even though they are unbranded, I think it's just because they were selected by Michelin. I spoke with the chef for a short time at the end, and I felt he was a friendly and sincere person. Even though it's lunch, it's a bit pricey, so it's a restaurant you'll only use on special days, but it's a great restaurant that you'll definitely want to come back to. I would like to use it again for an anniversary. Thank you very much for your wonderful hospitality.