Le benaton

The new star restaurant which is born in the early in life river

Kansai cutting, if you mention high-class residential quarter, Ashiya comes to mind directly, but the early in life river of Nishinomiya city which it adjoins to the east green comes deeply to the station vicinity and to stand in a row, truly upper quality, residence town of popularity you can call to the layer which calculates environment the residence, probably will be.In Kobe and in Osaka, it was favored to the access which directly it can go to eating, if the resident of this neighborhood, the notion that where mentions the proper the noisy person is many in taste, it is proper, but in order that 2008 December, you answer to the expectation and request, 4 years the energetic chef who studies was opened the new store to the Hankyu early in life river station vicinity at the mishiyuran star equipped restaurant of Bourgogne local bonu.

The place the Hankyu early in life river station immediately nearly.Getting off the station, when it crosses the early in life river, about 5 minutes it walks the sidewalk which has the shrubbery of the rosemary, it is arrival in ru [benaton].

As for name of that store restaurant “ru [be] naton (le benaton)”.The owner chef of the early in life river graduate which is local end, as for high valley celebration you call 31 years old, it is young, although being, the owner of the capability where the extent reliance which is that way received the name of the restaurant of bonu where itself is trained, is thick.

take the first elongated approach opened the door, and turn left up against, that are configured with brown and black and white, the dining space spread to the left and right are simple and sophisticated. particularly, the custom-built wine cellar is the best part is geared to fill a wall of the right front, of its contents97%is burgundy to hear, depth of fondness for burgundy cuisine is handed down.

speaking of burgundy cuisine, buffu classic-bourguignon, coq au van, escargot a la bourguignon, such as j, rustic country cuisine (bistro cuisine) there is a image of, takaya is a chef while cooking the basis of simple, in addition to the variation of the original, sublimation has been as fine cuisine restaurants, tell a burgundy-style future restaurant is told the ambition and want to.

in the next page, course dinner dishes introducing the

dinner course from

in, non-course dinner of fish are all prefix format buruginion (6,000yen) will introduce from.

amuse

first, to amuse the fried shrimp wrapped part of brick advent of. part brick texture and sakkusaku, supple in the mouth will spread minced fish mari phase soft texture, produces a contrast in flavor.

also, was served with eggplant wed sudachi and source of green vegetables is, acidity and each, grant the flavor of brick as an accent to the bitterness part, demonstrate the presence of more than apparent color.

source of vegetables, especially green, green vegetables such as okra and several types of beauty tang has been sweet blend, there is even a sense of this complex and refreshing flavor is outstanding impact! fish and shellfish mere×not only that flavor combination of vegetables, as the height of the quality of each material, by eating match, i can feel more.

-appetizer

appetizer is has become a prefix, this dish is fried eggplant and grilled pike conger sauteed foie gras with entwined . grilled with sautéed foie gras with soup pike conger (awaji production) sautéed the, has become a deep-fried eggplant dish was entwined.

foie gras is accompanied by the softness of fine, wonderful fragrance is also ready at the same time, looking eaten with grilled pike conger, kaoru has spread to the nasal cavity and fragrant of pike conger slightly, molecule is followed by taste of pike conger, it over the tongue. there has only been sauteed in roasted foie gras soup, there are rich depth, there is also sharp, feel even more grace. foie gras fried eggplant and also while using the, it is exquisite place finish has not been kud.

in the next page, rays best cuisine introducing the

rays best cuisine

cooking fish

subsequently, should be called the cornerstone of french hyogo fish the advent of! also, there is only close to the awaji, fish and shellfish is a class of special mention, hyogo, on this day produced in awaji ray is that the stock is, sauteed with this ray (shallot and white wine vinegar source) has been subjected is.

until now ray although i ate to his home and abroad, rays produced in awaji, on the freshness is indeed high, gelatin is plenty of quality, onomatopoeia a sense of its food (onomatopoeia) in analogy, beyond angrily, another area of puryunpuryun. the bright striped fin, roundhouse is a sense of physical beauty and plump of liver, was about even make you feel sexy and sensual.

for flavor is, because what dishes are sautéed in simple, the point is who is taking advantage of the quality of material and, particularly firing is wonderfully, i was struck with how to utilize the material can be said extremity.

it is of course delicious body and fin, liver ranging from, for english cuisine cut so far to express the charm of aiken, i think about’re not quite through with the other also looking for anywhere in the world, transcendence gem quality. like, such became the british kaiyukan swim in the mouth, i even got used to such a feeling.

further, the bottom of the aiken eggplant and lotus root the cabbage there is something wrapped in laying, this is also great is that you can. because, there is only buying vegetables are carefully selected by their own chef for farmer farmer, the high quality is alright, also along with this dish only ray of, not icing on the cake of a supporting role to never, give fascinated by the presence of class protagonist, along with rays, beautiful things that will. in all, and talent of the chef is not immeasurable sense because this is a complete. exelan!

in the next page, stews are specialties of the chef introducing the

chef’s specialties

cooking meat

the main dish of meat and become a prefix, here is still, is also one of the specialties of the chef braised beef cheek in red wine buffu-buruginion benaton wind will.

oven at3.5time stewed dishes, and the rich smell of red wine, that looks simple to manly, burgundy cuisine korezo! and feel. you feel hot and even nostalgia can eat.

dish such that, dawn in the main! just come out in large portions and, i will have been handed down strongly excited the soul on which to base the chef burgundy. taste, add several types of vegetables and complex taste of the stew is when produce, with precise acidity by red wine vinegar, what it strange stew of addition and subtraction, this is from australia? they murmured to about, even the sense of taste on the case (sense of carnivorous) i have finished in the. there is only expected of specialties, balance of softness and flavor, freeze has become a gem of great cooking technology.

cheese or mini salad

after the main, you have the choice of mini cheese or salad. joseki cheese is basically, the kindness that has been the setting is provided for those who are difficult to mini-cheese salad.

anyway, it also is great that the standard on course cheese, ready to eat cheese that should be called the last minute (peak) was just reached the, that was about when they are put away today to applause involuntarily. in the cheese just bought a commercial, since this is not only the maturation of truly sought, aged cheese platter is a ultra-what ‘s restaurant.

contents, ezu~i-sandore , san ferricyanide , roquefort , santo mall , mimoretto and the total5in the lineup full of variety of species, attitude also is not only hard cheese with a good system, cheese lovers are happy as long as.

in the next page, dessert introducing the

and refreshed after a meal in the acidity.

desert

prefix with desserts, photo compote of ryubabu mascarpone mousse . is a simple dessert to taste the acidity of ryubabu, mascarpone mousse and smooth, dish is also a pleasant texture to a relative of the crumble and zakkuzaku. has become a sweet dessert for adults of conservative.

esprit is full of burgundy, nova young shop

restaurants that specialize in burgundy le benaton . appetizer from amuse, fish and meat, further course of the outstanding cost-performance dinner stick to cheese, where you want to look carefully in conjunction with wine enjoyment by all means.

more local shukugawaaround the, usually home i can not eat in non-routine cuisine, provided by non-space with a sense of everyday, it non-routine from everyday please support the, hope to sincere attitude of the young are told to dream and heated, expectations of the future is big bulge.

– store name: le nathon all (le benaton)
location and: kotobuki-cho, nishinomiya, hyogo4-12
access: hankyu shukugawa station walk south to the east from exit3minute
maps and: Yahoo!map
-TEL: n/a
· hours of operation: 12:00~14:00(LO), 18: 00~21: 00(LO)
-sun closed: wednesday