RestaurantJ (hiroo)

Hiroo

Those where cooking the garden plant chef was eaten for the first time are 2005.There was restaurant J when there is a Jingumae, at one time un fall.Being simple, you play and there is a heart, but the French it seems that is the place where it jumps up and down it was cooking which is funny.

As for the garden plant chef with the Kanazawa graduate, as for the place where first it works even unexpectedly as for start as a cook you say that it is esukaiakurabu.After that it trains in France, and Italy most it enters into the global dining of the time where there is a spirit.Passing the tub rose, is inaugurated as the chef of suterato, draws out cooking every day full seat.Becoming independent 2000.After restaurant J closing it polished individual cooking in Karuizawa, and 2009 fall, whirled to Hiroo and got off.

It is the restaurant where the using selfishness is good.Rust order ending, the wine and the knob can enjoy weekday with the bar corner which extends to the entrance right.There is also a private room, hospitality and it corresponds to also the meal which you endure.Store name has become “restaurant & bar jiei” in that sense.

Therefore as for opening the earlier October still is not long.but, from experience or has operated to make the shop many times and so far the new opening to say, has also indeed saewata~tsu dish of the day. his cooking features without having to rely on only material yet contemporary french, ‘s technology that has been firmly expressed. primary colors in the color and say. fiery red, perfectly clear blue, yellow illuminate the world, darker than black darkness. color contrast of colors on a plate such.

one and only. in a word and tell their own food, words, she says, but other than this. many new menu is also. material producers and talk a look at their own field with almost, that the purchase only what was convinced. recently purchased direct from the producer is not uncommon, he carries a foot to place all of the producers actually, go to purchase the tsukiji fish early in the morning to take a young cook and.

water tank in the kitchen

want to be seen whether what you eat food, to talk with. this is the same as the thought of alain ducasse. through the technology of the material good cook french cuisine to finish. he is looking for a material producers and bother over at least decent for that. staff and young enough and has been training, master in a range of cooking appliances may be the latest. although i was surprised that there was a water tank in the kitchen, he is an ordinary thing as a separate and, i also bear in mind not seem to surprise here.

moderately〆marbled sole was wearing a dress seems to have beautiful. grain appearance solidified with wasabi and yuzu pepper liquid nitrogen leach this is quite interesting with a slight time. below are marinated aroid is laid, elegant flavor of wasabi and this source was combined with red basil overlap. combination are simple but, this appetizer was fine finish is whether it would be in a dish of the whole body always want to eat.

confit of foie gras is to be placed on the sesame tofu. 68in degrees18minute, fire should be placed in a steam oven configuration section, be frozen and then rapidly. trapped all of the elements without gaps with foie gras, i finish no lower than this for more than this. it would be nice word stands for perfection. it is something that will make sense in it once the source is not blurring the true value of the chef and the source of balsamic plants were hammered as i could feel the strength, but the accent is somewhat tight little eyes.

mushroom soup and punch pike conger. no words. production of natural flavor of the citron chichibu carry in the wind of the autumn and soft. harmony of citron and pine mushroom, there64in degrees50wrapped around that and get through the heat-minute egg yolk, this is what feelings rise to become the second also in heaven. also look at taking one olive oil was faintly thalassa, cook’s work not pull out the hand to detail you’ll see.

i want to express the depth of the material with its

katsuura produced smallish lobster is grilled over charcoal, source of saffron can be served with mushrooms and. wrap the lobster ravioli as a large hat. dish with a sense of three-dimensional (this is the same as those in lahr et la manieru in ginza) is interesting, in leaves of autumn before the leaves are decorated. the impression given by the difference anxious to eat lobster itself somewhat, this unique tableware help turn a sense of luxury for the inconvenience.

kobato bought roasted lightly smoked. create an accent and a different taste and visceral flesh peach is the frit. pomme puree was surprisingly laid-down. it is also different with robuchon, feel the flavor puree place but be amazed. remove the fat on the minutes of the brown butter, time-consuming thing to make it entwined awakening of the incas. although butter is used should have equivalent, has become a lingering long puree feel the tenderness and taste of soggy.

have the power to every single dish, remain strongly to any storage. and leaning not surprising that all finished eating and. it may be because i have not eaten the bread, will not be cooking or just go stain on the body and crowded smooth stop. the material is certainly a good thing you’re using. but, only thing good in the area will not come up here. technology itself chefs are represented very.

this ueki chef speaks. once had tried various combinations side by side a lot of material on top of the dish. now with the material of one face, dishes that aim to be able to express the depth of the material with its and. this is a restaurant in karuizawa2was a good experience to talk with face to face with material that was put into practice when i was doing a little year.

the wine list to the times after this, but generally feel a little higher, now, what happens next. enoteca wine and become just because there is on the enoteca no way would not necessarily. . . this time9500i want to hope that align the lineup of wine of the same price as the course was to introduce the course of the yen.

anywayJ, the chef’s cooking this fall and ueki, enjoy is worth carefully. he will surely stand in the kitchen without a break.

RESTAURANT & BAR J restaurant&bar jay (hiroo)
address: minami-azabu, minato-ku, tokyo n/a alice the west side2F
of enoteca wine shop2floor
phone: n/a
opening hours
DINING & PRIVATE ROOM
LUNCH 11:30~14:30 LO course2800yen~
DINNER18:00~22:00 LO course6500yen~ a la carte1200yen~
BAR & TERRACE
LUNCH&CAFE
11:00~17:00 L.O 1500yen (3quick lunch of dishes)
BAR
Mon.-Sat.18:00~ 3:00 L.O.
Sun. 18:00~22:00 L.O
regular holiday: irregular
walk from tokyo metro hibiya line, hiroo station3minute.
map

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