as far as creative dishes without japanese style far exceeds the la cocotte (tsurumi)

Western tea lunch?

Genre of cooking extended to diversity, the result “Japanese-style French” “creative French” each one to be piled up to also many ten the restaurant which is sung appeared the large quantity.Of very I would not like to go to the restaurant such type.If it is the large-scale chain store, all the more.Very the air like the child fraud uke aim doing, can’t help.It has not confronted the good store where the signboard, in the first place sad kana, ~ wind and creative ~ is produced.

ra [kokotsuto] which this time is introduced decisively the “western tea lunch”.But it was introduced is from the friend, if so is not, the above-mentioned sort, perhaps that first specially it goes farther to Tsurumi it is not.As for the place walking from the JR Tsurumi station, 10 minutes.Midsummer 10 minutes are harsh.When “it is Japanese-style French never only cooking the idea lines up, how it will do.If that Tsurumi residential town it escapes and there is no either place.. . While” and so on with thinking, from the station you boarded to the taxi.When it is walking, seeing the map, because the extent which is confused there is a place where just a little it is complicated.In fortunate thing the taxi driver easily with the favor which knows ra [kokotsuto] arrival.

Suddenly because it arrived, without feeling the framework framework impression of approach inside the store.
Interior is extremely the normal bistro.the store was bustling and vibrant because of the friday or. group of neighborhood wind, the store sold out in a couple of. number of dishes i now run out of gems from the atmosphere and itsto imagine is, can not be had at all.

passed into private space in the back. madame will give you a description of the menu smiling. price range is the center of the course in this location8400it is a big deal that the yen. i want this day early moisten the throat earlyyou a wine list to. but there is no want to drink wine, not, not. mean that if, order a bottle of champagne gosse.

while there was no hiding the disappointment of your favorite wine, at nagomi began with fine-grained flavor gosse, food and facing the future feeling is welling up.

word does not appear to creative cooking

go slowly and calmly feeling the tenderness of vegetables and scallop appetizer with summer. combination of texture and flavor of vegetables with each swirling like a rainbow .
i remember the smell of ocean hokkaido in summer and was faintly of the sea urchin jelly. firm enters into a pleasant aftertaste slipped body seems to chillin be engraved on the tongue .
hesitate even shed finish in champagne.

was maximized through the hands of the cook, corn soup. that is not an ordinary soup was created in the ordinary, i know it only when the bottom came into view quickly. and, such as vegetables or herbs in the garden right next caught. grace and fragrance of nature are placed casually on the plate of one by one, even the word creativity technique to surprise couplet, forget about too light .

i see, we need to surprise dish . look of surprise, surprise when the taste in the mouth and clenching. by experience these, entanglement of material or materials and, or material compatibility of the source and, likemight become the thing to be cultivated taste. i would not have it in fun and unique french. speaking of that, but until then from french to japanese cooking show, plates and how to show only is the japanese, technology is clearly french style.

but, soba just before the dessert is a typical japanese food. it seemed essential to the course this menu it is marvelously why?. surprise to the timing of the exquisite, accept it surprised even their own. but by eating, hot or be surprised, bukkake or calm or feeling rises, if you would enjoy without having to say such emotional ups and downs.

the only complaint, number of dishes that will be engraved on the memoryfor, i do not have it complement the wine list is somewhat lonely. champagne and wine of the loire and alsace, i had the feeling like flavor and fun of cooking and also vary a lot by simply placing the burgundy wine of several light, this should have been firmly recognized madame.

chef’s feelings

sayama chef has said:.
kaiseki and western, to use the word so unfamiliar there is a reason. it, i continue to explore the world a new insistence that combines the delicacy of spirit of the french and japanese. we will continue to create the originality does not exist anywhere.

originality does not exist anywhere enthusiasm of the chef that was hidden in the word. i cut people up here in recent cook or what people would have. three-star chef in france while receiving tremendous pressure from the media and the media, dayhear that the fighting with the new cooking technology.

there is a sense of material had exhausted. what will the time to now go back to the technology.
3800although there is no negative to cook to receive ten thousand people in the ordinary course of yen, i restaurant, particularly30the restaurant cook is engaged in die young you want to find even one original of your own something.

some counter seats. the next good meal here. to see where the chef is actually running is exciting. no matter how to make a dish full of creativity, however, madame always smiling smile can not win. because many times it will be delicious for the first time that there is a smile of how good food to service.

la cocotte
suwazaka tsurumi-ku, yokohama n/a
dedicated phone number for reservation: n/a
lunch 11: 30~14: 30
dinner17: 00~22: 00
there is no handling of credit card.