センスの良いビストロ的な店、安くて美味しい。方向感間違えずに磨けっ！ : WARAYAKI funsista

I often eat in Gotanda. One day, I passed by the store and said, ``Wow, you've opened a nice store.'' It didn't take long for him to say, "Let's try eating there." He came to the restaurant about two months after the sighting. Lately, I've been eating a lot of French French cuisine, and I like Bistro, so I have a need to pop in to Gotanda, which is close to my house, enjoy the food and drinks, and then go home. I don't like noisy Izakaya (Japanese-style bar) because I want to have a leisurely conversation with the people I'm going with. I got the impression that I found a store that was easy to use at times like that. The domain is a Bistro-style Wine Bar where you can have a relaxing conversation and have a leisurely conversation with your loved ones. Among them, the restaurant is known for its cleverly smoked straw-based dishes. It's a good idea to capture the bonito's tataki from that position. To summarize, I went in without knowing what kind of restaurant it was, but it felt like I was using it as a Spanish-style bar with the title "Straw Grill." There were 6 items in total that we ordered, including the aperitif that was served first.・Straw-grilled egg bruschetta style ・Seared bonito, trad & change ・Octopus and tomato ceviche ・Kale and quinoa vinaigrette salad ・Orange wine with mussels and white clams ・Straw burrata cheese and fruit caprese This day will lighten your stomach. A light choice for a perfect finish. Well, they serve food with a very good taste. There seems to be a different way of saying it than trad & challenge. I feel like it's better called burrata fumicata than straw burrata cheese. I'm concerned that some dishes have names that are a little misleading. Truly Bistro food. I think it would be more fulfilling if you add a little more French cuisine taste or herb taste. Also, all the staff members are really honest and work hard together. However, I think it would be good to improve my knowledge a little more in the future. I gave them a lot of light advice, but they are honest and good kids, so I would like to support them. But no matter how good and honest the girls come, there are times when they don't see it, no matter how good the service is. The more delicious the restaurant becomes, the less people will come looking only for ``deliciousness''. If you have good taste, your store will attract people who have good taste. There is also the issue of customer spending, but that is not the only issue. Good stores are visited by people who can afford to appreciate knowledge and art. No, in fact, a store that attracts people like that will be a good store. I want the service staff to be able to talk about things that will satisfy people who have the sense to do so, and the kitchen will train people around them in dealing with ingredients and business partners, and they will have a perspective that transcends eras and regions. enlighten. If you want to open such a store, create a system within the company to accept and evaluate such people. I think it would be a good idea to investigate this cause and effect theory. Even if you try to gather people on SNS and gather Tabelog reviewers to make things more exciting, the surface level is just the surface level. Service staff will not grow unless they have a foundation for growth. If you look at the staff in the kitchen, you will be asked whether they have pride in what they do, and whether there are people who truly love cooking and are exploring it. The price feels cheap considering the quality of the food. The price is reasonable considering the friendliness of the service. In order to become a first-class store, it is important that the content and surface match. I think it would be a good idea to learn from the things that were only good on the surface during the bubble but lacked substance, and think about what to do to improve them. I think there are still a lot of problems when you consider the depth of product knowledge and narrative that the entire store strives for in service. I think this is a store with a lot of potential, and there is still room for change. However, I would like a good store to honestly acknowledge its good points, reason well about cause and effect, and grow. I hope you make an effort to see the invisible things. As a consumer, I would like to support them.