移転後初訪問♪ : Resutoran Robu

For my birthday, I went to my favorite French cuisine Restaurant L'aube. This is my third visit in 2023. This is my first visit since moving from Akabanebashi to Ark Hills Sengokuyama Mori Tower. The entrance is a little difficult to find, but it's located in a corner of the lobby of an office building. When we got there at 6:30, the tables in front of the open kitchen were already taken, and we were the last ones seated. This was my first time being shown to a table for two, but it felt a little cramped. The large seat away from the kitchen was empty, but I thought it would be better to have a view of the kitchen, so I decided to hold off on that day. The interior of the store is larger than before, and the ceiling is higher, but the design remains the same. Due to the location, there were many people who appeared to be entertaining guests. The welcome drink is a hot drink made with Bengali spices such as cinnamon, apples, and Japanese pears. The scent is spicy, but the sweet taste warms the stomach.・Champagne Pierre Peters I always get a bottle of this champagne.・Amuse ・Fujinomiya Trout Tartare Refreshing with a lemon flavor. The tart is thin and crispy.・Cep Financier Freshly baked and has a great crunchy texture!・Duck thigh meat Confit of duck thigh meat on top of socca is served with mustard and mustard leaf. The socca is crispy and fragrant.・Barbajuan Barbajoan, a Monaco dish, is like fried ravioli, with pumpkin and cream cheese inside.・Lamb Croquette flavor is good and delicious. Everything was delicious and the champagne was half full just from the amuse.・Horse meat from Kumamoto Prefecture Umami Umami: Using lean meat and the crunchy part of the neck, it is served with homemade oyster sauce, yukari, red beets, red radish, amaranth, etc. The texture of the moist red meat and crunchy fat is a nice accent, and the Yukari flavor is very effective, making it very Japanese-style. This taste exceeds expectations. The long-awaited brioche is here. In front of me, I split it in two and put it on each plate. The bread plate has also changed. The hot, freshly baked brioche has a very crunchy texture and is really delicious!・Foie gras persimmon It was quite similar to the one I ate in March, but the sauce was different. Foie gras mousse, persimmon slices, apricot and rum sauce, jasmine tea and kelp soup jelly, and walnut baguette. The harmony of various aromas and textures is wonderful.・Autumn Lemon Stingray Fin Stingray fin that has been loosened with kelp and then charred and served with butter and egg yolk sauce. It feels a bit like Bakariau, but it's more fluffy and soft, and the autumn lemon flavor is refreshing. There was no explanation, but I think it also contained capers. I think the acidity is what makes it so well-balanced and delicious. I was running out of champagne so I had a bottle of white wine, leaving one glass for dessert.・EVENING LAND VINEYARDS' SEVEN SPRINGS Oregon Chardonnay.・Quest Mongol The soup will be poured right in front of you. I remember having a similar dish before. Steamed kueh from the Goto Islands, green papaya slices, kueh and chicken stock soup, Mongol (citrus fruit), kueh scales.The springy flesh is complemented by the crispy texture of the green papaya slices and scales. A Japanese-style kueh and chicken soup with a nice Mongol scent. It was a little too salty for me.・French Pigor Pig Nut This pig was seen being roasted with straw in the kitchen. The garnish is Mekyabetsu. The pasteurization is perfect, and the spicy Basque chili pepper brings out the sweetness of the pork. Inside the ravioli is stewed pork and hazelnuts. The fatty meat is sticky and sweet, giving it a forbidden taste. Before the dessert arrived, the tablecloths and napkins were changed, and the second act, Hirase-san's dessert time, began.・Kiwi (Yamanashi) Green vegetables We always come here for each other's birthdays or wedding anniversaries, so the seasonal ingredients tend to be similar every year, but this is the first time I've had kiwi. The cabbage, apple, spinach, and kale sorbet is refreshing and not grassy. Kaffir lime, aloe, and green tea are also used. Also verbena jelly.・Yamae Village, Kumamoto Prefecture Yamae Chestnut Cognac ice cream, chestnut flour tulle truffle flavor, boiled astringent skin, hazel cream, caramel cream, Chocolate and balsamic sauce. Chocolate and cream under the Mont Blanc cream. It was the most delicious Mont Blanc I've ever eaten! ! There is a separate glass-walled room to the right of the open kitchen, where desserts are made. He said that up until now it was difficult to make Chocolate sweets while being affected by the heat of the kitchen, but now that he can make them in an air-conditioned room, it has become easier. The annual Chocolate time♪ 4 types: Marco Polo, Armagnac, Whiskey Bourbon, and Gyokuro. With coffee after dinner. You can feel the essence of Japan, with delicate dishes that you won't get tired of eating, and perfect desserts that don't interrupt the flow of the food.The kitchen and service staff have increased and become more lively, and the kitchen is closer to you, allowing you to enjoy the sense of being there. We thoroughly enjoyed the delicious meal. I'll visit you again.