楽しさもあり安心して過ごせるレストラン : ALLIE

I visited during Christmas time. Restaurants is located in a building near Azabu-Juban, and the interior design is neat and classical. It's reasonably bright and good. We were seated at a spacious and comfortable table, which was very helpful since we had our luggage with us. This time, my companion ordered a course, and we paired it with wine. It's a nice course with lots of fish. There are two types of appetizers. The cake sale has mushrooms and chorizo, a slight spiciness, and a strong mushroom aroma. It's so cute lined up on top of the acorns. The soft-shelled turtle flan tastes like steamed egg custard, the soup stock is very effective, and the soft-shelled turtle itself is surprisingly flavorless. The ginger foam was also effective. Pair barracuda with mineral wine grown near the sea. Barracuda has thick skin but is crispy, and the flesh is plump. Scents of sweet potato and grapefruit. If you start with just the turnip mousse and then eat it with barracuda, you can enjoy the sweetness of the turnip and the flavor of the barracuda. I was surprised at how delicious the fruit tomatoes were, and the name of Mr. Kotake who made them was written on them. The bubbles are refreshing and have the feel of grated daikon radish without being too spicy. Shirako is with Minerva, who I forgot to take a picture of. It is fried with durum semolina breadcrumbs and is rich and melt-in-the-mouth. With truffles, Jerusalem artichoke, fennel, and persimmons. The texture is fun. Fennel means fennel, and it has a scent that hits your nose. I loved how the sweet persimmon melted and mixed with the texture of the milt. I recently learned how good the combination of persimmons, salty flavor, and wine is, so I was happy. Maizuru's natural blowfish with beer. It seems that Unleve's orange stew goes well with this beer called Rococo Tokyo. I was a little nervous because I don't usually drink beer, but it's fun to be able to suggest wonderful ways to drink beer that can only be drunk at Restaurants. The bottle and glass are also cute. There is almost no harshness, so I was relieved that it was easy to drink.However, it is not overly sweet, but rather elegant. I heard that it goes well with the astringency of Enleve, but I could feel the sweetness along with the astringency, and I thought there was a layer to it. I thought I wouldn't lose sight of the puffer fish because it has a bland taste, but I could feel the soft flavor in the aroma of the shrimp batter. It was very good, including the bisque-like but light sauce. For Anglerfish, it's fish, but it's red wine. A light and fruity wine. The dish is very impressive with the sweetness and flavor of the candy-colored onions. The black Brussels sprouts didn't mean they were burnt, and when I gently ate them, I was impressed by the concentrated flavor, and both my companion and I were raving about the Brussels sprouts. Anglerfish had a firm texture and a slightly fatty roundness, and even though the fish dishes continued, each one felt well-established. Since this dish allows you to enjoy the flavor and richness of the vegetables, I realized that red wine would be fine. The main meat is sheep. I didn't know that Graff also made wine. A wine with a deep red color, deep flavor, moderate astringency, and strong aroma. Hokkaido's Whole Sheep Research Institute has an impressive name! And this seems to be Mr. Sakai's lamb. Lately, I've been able to enjoy almost all of the delicious food, but for many years I've never been good at eating sheep, so I'm nervous every time I eat it, but I'm driven by the desire to eat something delicious. First of all, Shiitake Farsi is a plump, juicy shiitake mushroom stuffed with fluffy minced meat. It has a sweet taste and the meat has no taste at all, giving it a simple and cheerful taste that everyone will love. The lamb was very tender with little taste, and felt like it was the lightest and most tender lamb I've ever eaten. There was also a small piece of fat, but it was really exquisite, with a strong lamb-like aroma, and the fat was juicy, allowing you to feel the flavor directly. It was fun to be able to enjoy both the high-quality meat with little flavor and the flavor-packed fat. Yogurt Gelato and pomegranate in red wine. I'm not used to eating pomegranates, but they're delicious. They're similar to passion fruit, where you eat the seeds. The yogurt is also light but has a rich aftertaste, which is good. Kawagoe Imon Bran. It's like a Mont Blanc style sweet potato, and the potatoes used are from the chef's hometown. The thin cacao and odor stickers are also fun. It is an elegant Sweets that is moderately sweet, rich, and rich, yet somehow feels light to eat. Maybe it's because of the raspberry mousse, or maybe the alcohol and spices used. It has a sexy sweet taste. It's interesting to wait 3 minutes after arriving at Financier. This will cause the sugar to solidify and make it crispy. When I opened the lid after 3 minutes, it was still piping hot. When you eat it, the surface is certainly crispy. When I bit into it, the almond and buttery flavors overflowed, giving me a sense of happiness. There are two types of Mignardise. First up, the mandarin orange and chocolate macarons. The mandarin orange has a slightly sour taste, and the chocolate has a sharp bitterness, creating a wonderful harmony. The other is a pound cake with brown sugar, soybean flour, caramel, and ichirose malt. Delicious with a deep aroma and calm sweetness. Herbal tea with lemongrass and mint was also very delicious. All the dishes were delicious and the course was very enjoyable. I don't think the ingredients or cooking methods are particularly rare, but I felt satisfied knowing that they had carefully selected delicious food and made it even more delicious. The atmosphere inside the store and the service from the staff were wonderful. There was only one person in the hall for about 3 tables, so I thought it would be difficult, but the chef was very attentive to everything, polite and fun, and of course the chef. I had a lot of fun answering questions that I was curious about, and I was very happy that the explanations were thorough and easy to listen to. I was especially struck by the fact that I often come across some nice shops that give explanations in a businesslike voice and speak quickly. As a side note, I think the huge bulb displayed next to it was an amaryllis, which doesn't need soil or water, and it was my first time seeing such a plant. I would definitely like to visit again on a special occasion.