年に1度の冬の遊び、絶品ビストロをアラカルトスタイルで頂く貴重な1ヶ月！ : Terroir aito ibukuro

[Points to check] ■ Restaurants that only caters to one group at a time■Once a year in February, a winter pastime, an a la carte style restaurant where you can enjoy Yatsugatake gastronomy Terroir Ai to Ibukuro is open once a year as a winter pastime. A two-hour drive from Tokyo, Restaurants is located in the mountains of Yatsugatake and only caters to one group at a time. The exterior is a large and impressive wooden Japanese house. Since it is usually only open to one group at a time, it is quite luxurious to use the space. This time, we visited during the a la carte period, so there were other customers and it was lively. Inside, when you go through the noren, you can feel the luxurious and emotional atmosphere with a high ceiling. Restaurants space has been renovated and is a room designed to be modern while retaining the atmosphere of a wooden structure, and the location allows you to see the snowy scenery from the window. Chef Suzuki Shinsaku is from Iida City and is a local classmate of Chef Hagiwara of Yuzuki Gen. He trained in Japanese Cuisine and French cuisine from the age of 15, and opened Restaurant Ai to Ibukuro in Sangenjaya in 2011. In 2017, they moved to Yatsugatake and have been there ever since. Run by a married couple, the warm hospitality of the chef and his wife is heartwarming. And this February is their annual "Winter Play" - a one-month limited a la carte period. This year, Bistro mainly serves wood-fired dishes, using the stone oven in the kitchen. It is commonly known as "BISTRO1296". The chef also said that he does something completely different from the usual courses, so please come again for the course! I would like to go during the course period, but the a la carte was also very satisfying. The menu I ordered is as follows. ■ Gougère Prosciutto and goat cheese gougère. The goat cheese has a nice flavor and aroma. The crispy choux pastry is also good. ■ 8 types of appetizers (carrot rapée, pate, ham, quiche, smoked trout, salad, pickles, hash browns) A variety of recommended appetizers. Each dish, such as the delicious smoked trout and hash browns topped with homemade tartar sauce, is carefully prepared and delicious. ■Pumpkin soup A soup that is super rich and sweet, allowing you to enjoy the quality of the ingredients. This was very delicious. ■ Cow tongue & venison tongue stewed in a gentle broth. Venison tongue feels more elastic and chewy overall. There is no unpleasant odor at all. ■Brown Swiss beef liver & heart With garlic soy sauce and salt. The liver has a bouncy elasticity and texture, and is rich in flavor, just delicious. ■100g Miyazaki beef sirloin It has little fat and is mainly lean meat, so it is not heavy, and the outside is grilled to a fragrant finish and is perfectly cooked. ■Bird's nest crab cream Croquette has a crispy coating that resembles a bird's nest, and the inside is rich with bechamel sauce. ■Meat doria Meat doria with plenty of minced meat, rich bechamel sauce, and plenty of cheese. The meat has a strong flavor and is very tasty, so I really like it. I ate it all in one go! ■Gâteau fromage This dish uses goat's milk, so you can enjoy the aroma and unique taste. A moist texture with the richness of goat and the freshness of yuzu. ■ Crème caramel A firm classic pudding. With plenty of egg, it has a mellow and elegant sweetness. The bitter caramel sauce is also good. The atmosphere was cozy and the food was delicious, so I would definitely like to visit again with the regular course! A la carte order ■ Gougère ■ 8 types of appetizers (carrot rapée, pate, ham, quiche, smoked trout, salad, pickles, hash browns) ■ Pumpkin soup ■ Braised Cow tongue and venison tongue ■ Brown Swiss beef liver and heart ■ 100g of Miyazaki beef sirloin ■ Bird's nest crab cream Croquette ■ Meat doria ■ Gateau fromage ■ Crème caramel ◆ If you find this helpful, please save it ◆ _________________ instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________