麻布十番の隠れ家レストラン 。素材を生かす軽やかなフレンチ : MOELLEUSE

French restaurant [Moelleuse] in Sendaizaka, Azabu Juban. The owner chef, who is from Kanazawa, puts the producers' thoughts into each dish. A simple dish that brings out the original deliciousness of the ingredients, carefully selected from ingredients shipped directly from Kanazawa farms and fishing ports, as well as meat from France. Won Michelin Tokyo 2022 Bib Gourmand. The owner and chef is Yoshikazu Tanaka. Born in Kanazawa City. After graduating from a local culinary school, he gained experience working at several Restaurants at a hotel in his hometown of Kanazawa before moving to France. After spending several years in Paris, Bordeaux, and other five or six regions, he continued his studies in England before returning to Japan. After gaining experience at a French cuisine Restaurants and a bakery in Kanazawa, he moved to Tokyo and served as head chef at several restaurants before opening Moirouse in 2010. Dinner with friends. [Cheers] ``Sanperi'' [Amuse] ``Beef tail collagen terrine'' A collagen-rich terrine made by boiling and hardening beef tail, combined with walnut oil vinaigrette. [Appetizer] ``Sharan duck and Agu pork terrine'' Shallan duck and Agu pork are combined and formed into a terrine. Accented with black pepper. Serve with salad dressed with vinaigrette and cherry tomatoes. It's not addictive, and has the concentrated flavor of duck and pork. This is my favorite flavor this year. [Soup] ``Butternut Pumpkin Soup'' A rich and nutritious soup made from butternut pumpkin with a smooth texture. If you mix the cream dropped in the center, the taste will become richer. [Bread] ``Homemade white round bread'' ``Homemade seaweed butter'' A very soft and delicious bread. The natural saltiness of seaweed butter is perfect for bread. [Viand] "Roasted Akita Sakura Wagyu Beef" Sakura Wagyu beef is raised at the foot of the Shirakami Mountains, feeding on domestic soybeans from Mitane Town, Akita Prefecture, garlic from Tago Town, Aomori Prefecture, and rice straw from Akita rice. Uses rump meat and slowly pasteurizes it. The more you bite into it, the more you feel the flavor of lean meat, and the deep red wine sauce gives it a rich flavor. Sauteed turnip, king king mushroom, and sweet potato. [Dessert] ``Rare cheesecake, framboise sauce, and pear'' A rare cheesecake that is fluffy and airy, with a rich taste but a refreshing aftertaste. The acidity is mild, so it's easy to eat. The pears were also fresh and delicious. [After-meal drink] ``Coffee'' We had a leisurely meal in a calm time. When I greeted the chef in the kitchen on my way home, he had a fearless look on his face. The pudding and cheesecake shop on the first floor is esuelleom. It turned out to be a Sweets shop run by a chef. It was closed by the time I got home, so I decided to visit at noon.