茨の道に踏み込んだ料理人の成功物語/ 5割増しの価値 : EPICURE

I am extremely disappointed to learn that Hiroo's ``Il Buttero'', a precious large-box Italian Cuisine restaurant where you can enjoy Italian Tuscan cuisine, has closed due to the coronavirus pandemic. I used to use this place regularly because I could easily enjoy local Tuscan cuisine, but it was really disappointing. The public only realizes it after they lose it. That's why I said that people who can support so much should support restaurants, but there's no way that 60,000 yen/day of cooperation money will be enough. That shop was one of the rare ones in Tokyo! All the wealthy people in Hiroo used it casually and privately and were indebted to us! What are you doing, Hiroo? Ah, another food culture has disappeared. . . Well,... A person who I always take care of recently said that his blood sugar level has been low, but he wants to eat delicious food, so I remembered and visited Epicure in Hiroo for the first time in a while. It is located between Aiiku Hospital and Azabu Tax Office along the old TV Asahi Street. The staff is warm and kind, like actresses, and the two quiet chefs. Normally, when I come across a restaurant in such a situation, like the most recent one at Shirokane Takanawa's ``Algorithm,'' I think, ``I wish the chefs were more considerate, like smiling.'' I don't think so about the store. A simple calculation shows that once you taste the food, you'll understand that the workload is 50-60% more than a typical French cuisine Restaurants. This is because the chefs' care is reflected in the food. But the price range remains very reasonable. At times like this, people who have never cooked for themselves or cooked for someone else will fail to grasp the charm and greatness of these restaurants. What do you mean? Normally, if restaurant managers and chefs have the same conditions in terms of personnel costs, costs, fixed costs, and improvement in customer service level, the chefs will be able to reach their target customers. All you have to do is think about delicious food and pairings that people like. This alone is difficult to achieve successfully. However, Hiroo's ``Epicure'' is different. From here, there is one more step: Delicious food x pairing x clearing the issues of food allergies, underlying diseases, and religion. In recent years, with advances in nutritional science and an increase in the number of people with food allergies, more and more restaurants around the world are paying close attention to ingredients, but this restaurant is set apart from other restaurants by its owner, Fuji. Chef Haru has pioneered a new genre called "caring food." "Caring food" is a new food concept and style devised by Chef Koji Fujiharu, and is a concept that focuses on people's ideas about food, such as carbohydrate control, gluten-free, anti-aging, etc., and creates delicious food that people want to eat at the same table. This is the cooking method for customers to eat. We hope that not only people with normal eating habits, but also people with principles such as vegetarians and vegans, people with allergies, halal, and Other dietary restrictions such as athletes and dieters can gather around the same table. It was born from a thought. Until then, emphasis was placed only on nutrients and ingredients/ingredients, and it would have been fine to focus only on the diets of those who had such hurdles (though that is also admirable), but Chef Fujiharu has moved from there. We've taken it a step further by making meals for people with various restrictions into dishes that can be enjoyed by people without restrictions as well. By cultivating this market in what at first glance appears to be a red ocean overflowing with restaurants serving home-cooked meals that you can make right away, such as Vegan Café Meshi and Tanita Cafeterias, this genre of "caring food" has truly become a blue ocean. As a result, all kinds of requests for writing, lectures, supervision, etc. come to the chef, but the number of Restaurants that follow his lead does not increase. Because that path is a ``road of thorns''. Depending on your allergy level, you have to be very careful about all the cooking utensils you use, and one mistake can be life-threatening, so it's a very difficult genre/path. In order to constantly update my medical/nutrition knowledge with new discoveries, I frequently visit my doctor and study. Then, he uses his own body as an experiment to check the accuracy of his knowledge. Because it's definitely not possible with a half-hearted attitude. For example, I ordered a super low-carb dish for my companion today. Jerusalem artichoke soup, which is said to be an edible insulin, and foie gras flan (a pudding-like thing steamed with chicken eggs). Foie gras has a fair amount of fat, but it's not high in carbohydrates, so by drinking high-quality fond and Jerusalem artichoke soup, you can get dietary fiber into your body, and the dietary fiber reaches your intestines, which helps your stomach and intestines absorb sugar. After the fat has become difficult to absorb, enjoy the warm foie gras flan. It is packed with the flavor of good foie gras and is simply delicious. Then, a dish of grunt lightly grilled on a burner or something and placed on top of bean sprout sauce. The bean seedling sauce is also properly spread with a fondant, so it doesn't taste grassy. At the same time, vegan butter made from soy milk and crispy okara bread. Scallop mousse and poele served with turnip soup. Designed to allow you to enjoy scallops with the flavor of turnips in two ways. Here, we have gluten-free bread that is crunchy and chewy. Just like soy milk butter, spread the soy milk butter mixed with turmeric and maqui berry (a superfood containing more polyphenols than acai). The main dish is roasted beef fillet and vegetables, where you can enjoy the deliciousness of grass-fed lean meat. Lastly, we had pear tiramisu and yuzu ice cream with cashew nut milk. No, it's something that feels light on the body and internal organs after a meal x2. ``The taste is not as good as traditional French cuisine, but please forgive me for that as I am very careful about the ingredients (sweat)'' ``This is what happens with dishes that are subject to various restrictions such as low carbohydrates and low fat (sweat). ” There are no excuses or openness that may seem humble but are actually arrogant. People like me who can eat food without any inconvenience have a hard time understanding the feelings of people who don't. This is especially true when it comes to wanting to eat the same food as someone who can eat without any inconvenience and sharing how delicious it is. It is no wonder that it is used by families with children with severe congenital food allergies, people with internal organ diseases, gourmet bodybuilders and athletes, and even people who can only eat vegan/halal food. Bread is becoming more and more delicious. It was also a great decision to change the tablecloths, which had made the chef's dishes and the restaurant look unnecessarily casual. This restaurant is a must-know for gourmets living in Tokyo, as it is very popular with people with various dietary restrictions. The only disappointing thing today was that the cashew nut milk had a slightly gamey smell. Cashew nuts from the Middle East sometimes have this kind of scent, and that scent is reflected in the milk, interfering with other scents. Regarding this point, we made the same decision as other French restaurants. However, the other dishes were generally satisfying. I can't help but be surprised at how wonderful the courses can be, not just by making dishes that balance the ingredients and nutrients, but by adding the latest medical knowledge and the skills of top-class French cuisine chefs. After all, the food prepared by professional chefs who have a high sense of ``goodness'' is different. The alcoholic wine pairings were pretty good as well, other than the grunt dish, but the non-alcoholic Halal certified grape juice that my companion ordered was both red and white, which was a great all-rounder on this day. . This Tabelog 's overall points are for the pioneer who pioneered a new genre called "Caring Food" and not simply French cuisine genre, and his irreplaceable restaurant. More details can be found on this restaurant's website, but lunch is 5,500 yen/person to 6,000 yen/person, dinner 9,000 yen to 13,000 yen/person, and each plan is set according to the ``requests'' of the visitor. You can also make various requests. Despite being covered in scars all over his body, he has continued to advance admirably for many years on the ``thorny path'' that no one else has ever taken, and as a result, the times have caught up with him and he has achieved acclaimed success. The reason why this genre has been established as Hiroo's Epicure is because the chefs have the skills as professional chefs. I have great respect for him both as a chef and as a man. There are no private rooms, but semi-private rooms or private rooms are available. It is highly recommended as a delicious meal when you are concerned about the health of your partner or yourself, from meals with your family to dinner parties and dates. *Elderly people usually have an abnormality somewhere in their body, so they are usually happy. *It is a good idea to look through the HP once. *Reservations can be made from the website. *Vegetarians/vegans will also enjoy it. *People from the Middle East will also be happy. *If you come from Hiroo Station, you will have to go up Kinoshita Hill and continue on to Old TV Asahi Street, so it is best to take a taxi. *The road is flat from Roppongi.