シェフの底知れぬ探求心 : Furansuryouri tammoa

My impressions from the course and pairing are that it is a good value for money. After eating and drinking a lot, the total cost of 15,400 yen is too cheap. In Tokyo, drinks of this quality and drink usually cost in the range of 25,000 to 35,000 yen, which is impossible. A theater-style French cuisine in Ginza 1-chome that doesn't have much flavor and is focused on showing off on social media is a place you should definitely follow. My impression of the taste is "interesting". Once again, I felt the ``breadth of framework'' that Japanese Cuisine, which is based on the concept of bringing out the best in the ingredients, is not able to do. The unique combination of the second appetizer, squid and Mino's sausage, and the ability to transform the veal, which is eaten with umami, into such a gentle and warm seasoning, are not free! I'm sure he's done a lot of research, and above all, I can easily imagine the chef having fun while preparing the menu. ...However, perhaps because the two appetizers have such strong individuality, the only thing that bothers me is that the after-meal feeling of the following fish dish → main Meat Dishes → cheese → dessert is "refreshing (sour)" from beginning to end. . Wouldn't it be nice to at least replace the strawberries in the dessert with bananas to create a sweeter flavor? Overall, I think our two competitive advantages are good value for money and unique taste, and it was a satisfying day. ◆Shop Atmosphere/Exterior The inside of the store is sophisticated with no unnecessary decorations, and the background music is classic. The walls, tables, and chairs are all white, and my dark heart, which has been exposed to hateful auras from those around me since I dropped off my work midway, turns gray. There are about 10 seats, 4 at the counter and 3 at tables. This time, I was seated at a table (I felt very sorry for the fact that I was a solo customer). The customer base consists of two women, except for me. The staff is run by Chef Izumi Tanaka and the hall staff. The hall staff (sommeliers?) have the leeway of adults in their thoughtfulness and language, and I would like them to share that. ◆Fees/Price Monthly omakase course (8 dishes in total): 10,000 yen. So cheap. Alcohol pairings are divided into A, selected from around the world, and B, selected from France. A: 5 cups: 4,300 yen, more: 5,400 yen, less: 3,800 yen. B: 5 cups: 4,900 yen, more: 6,100 yen, less: 4,400 yen. This time I chose a larger amount of A, total amount: 15,400 yen. So cheap! In addition, it seems that the course contents and prices are updated on Instagram etc. from time to time, and it seems to change every month. ◆Cooking/Courses The theme for February is the earth (Tail) and the sea (Meru). - New onion, sea urchin, and chicken chauffeur glass. Sea urchin sabayon, new onion velouté, and chicken consommé jelly. The cup has sea urchin sauce, roasted new onions, and chicken chips. A unique amuse that allows you to enjoy the same ingredients both cold and hot. This is a dish where the sea urchin is not too strong and the sweetness of the fresh onions stands out.・Brioche and rillettes The best brioche I've eaten recently! The noble scent is very impressive, and it has the effect of enhancing my lowly dignity. Honestly, you can do without the rillettes (salted pork and cod + onions + lard). - Squid and minnow sausage, smoked beef heart, and cream of salted fish This is the most unique dish of the course. The more you chew on the sausage, the more the flavors of squid and minnow come out and the taste becomes stronger. Beef heart may have a bland taste at first glance, but when combined with salted fish cream, the saltiness and umami are brought out. It feels like people with strong personalities are just fighting each other.・Conger eel, boudin noir, and apple sauce The pasteurized conger eel is crispy on the outside and fluffy on the inside, making it an amazing dish. However, the conger eel is not the star, and the edgy taste of the boudin noir (pig blood sausage) dominates the whole dish. Add-on mellowness and freshness with accents of apple and cinnamon.・Flounder de ravioli, bacon soup Today's BEST. It starts with the gentle, familiar taste of bacon and vegetable soup, then enjoys the flavor of flounder, then the rich taste of ricotta cheese overflows, and finally, the refreshing taste of herbs fills your mouth. A dish with a variety of flavors.・Roasted and stewed French veal, mussels in marinière sauce, aroma of Iyokan. This is the first time in my life that I have had roasted veal so gentle! The Mariere sauce, which includes shellfish broth, white wine, and herbs, gently wraps the flavor of the veal, and the dish ends with the refreshing taste of Iyokan. Although the portion is quite large, you can easily eat it without feeling heartburn or stomach upset.・Aonori chiffon cake, Mont d'Or espuma, pear sorbet Is this a little bit? ? ? It felt like that. This is because I could taste the saltiness from the appetizer to the main course. The salty green seaweed is very filling. The freshness of the pear stands out, but I wonder if it has enough acidity.・Fermented butter and sea salt Freshly baked crepes soaked in Crepes + sea salt fills the plate. Inside Crepes is rich pistachio ice cream and strawberries. Personally, I found the sour taste to be a bit off-putting, so I would have preferred bananas instead of strawberries. However, it's delicious.・Appearance Tail Mer (tea sweets) + espresso A combination of tropical fruits and chocolate mint. There were quite a lot of portions for each item, and my stomach was full. Thank you for the meal. Click here for the article https://manopillar.com/entry/2024/02/16/225638