Gion Roiro

The shop I've always wanted to visit Gion Roiro This time, there was no alcohol pairing due to the state of emergency. This was also a rare dinner! A counter that stretches straight It's like starting all at once and sharing time with everyone in this space. Wine that you usually have at the store I had a souvenir today The chef shows off the spiny lobster that he cooks today Because the menu is only the theme I'm looking forward to what kind of food will come out Cooking starts ☆ Warm stone First of all, a dish that warms your stomach Firefly squid risotto Firefly squid in Yosano rice risotto Mimolette aged for 24 months Al dente rice, soup stock and cheese scent I am impressed by the gentle taste of the dish from the first dish. ☆ Sublimation Cooking with a rising scent Foie gras soup First, enjoy the scent of wild pepper and the smooth scent of foie gras soup. When you put a spoon to the bottom Truffle diced and puree The taste and aroma of rich truffles are solid. It is interesting that it has a different taste. ☆ Earth and sea Made from sturgeon from Gifu prefecture Homemade caviar Less salty than regular caviar I feel the taste of fish eggs. Egg yolk and white asparagus puree in the egg First, taste only caviar And put the caviar together with the egg The smooth taste is also good. ★ Non-alcoholic pairing Shellfish broth and kiwifruit Jennifer Berry Juice ☆ Homemade rye bread and esire butter ☆ Bud Lu-colored classic dishes Colorful vegetables in a small basket It seems that vegetables change depending on the season This time in the lotus root basket Anhydrous cooked vegetables Aralia elata bud fritters Below is the carrot puree A dish where you can enjoy the taste and texture of the vegetables themselves It's a waste Crush and mix ★ Pairing Green juice Japanese mustard spinach, cucumber, pineapple ☆ Dashing spiny lobster Exquisite fire passage Under the pre-prepared spiny lobster Cauliflower sauce Slightly sweet and sour sauce with boiled estragon, mint and calamansi This sauce enhances the taste of shrimp ☆ Afterglow Spiny lobster head and shrimp miso Egg chawanmushi I tasted the concentrated shrimp scent. ★ Pairing Tomatoes, red peppers, oranges ☆ Refreshing The whole Sudachi granita is very refreshing ☆ Life Tajima beef ramshin Scent the surroundings with tree buds Beautiful rosé-colored meat Bake in a short time, so it's soft It is delicious as it is without sauce. The attached garlic Boil and spill to remove odor Elaborate cooking method of oil confit and grilling over charcoal Hokuhoku texture like potatoes Crush and with meat Large shimeji mushrooms are also fragrant and delicious ☆ Conclusion ramen Chewy thin noodles made from semolina Dashi stock made with whole Nanaya duck First of all, from the soup stock. The rich soup stock with a rich fragrance is entwined with the pasta-like noodles with the topping of Kujo green onions only. A loose knot. ☆ Resonance The two desserts come together and resonate with each other Two types will be taken alternately Strawberry Entangling Nagasaki with juice Dessert that does not destroy the scent and sweetness of strawberries Fromage blanc Fromage like rich cheese as it is ☆ Gold nugget Slightly warm Yuzu and plain little financier With refreshing herbal tea Lemongrass, lemon balm, spearmint Apple, pineapple mint All the dishes are made from the ingredients themselves, and I was excited every time I came out with each dish, including the bowls, colors, and arrangements. It was fun to serve live-style food at the counter, and I had a luxurious time. Don't disappoint It's a shop you'll want to visit again and again!

instagram: 66shuki Twitter: 66shuki TikTok: 66shuki French [Gion Roiro] Kyoto Gion Shijo Counter French Gion Roiro in Gion, which has won Michelin in the first year of its opening. The store is located on the 5th floor of the building at the intersection of Hanamikoji along Shijo-dori, and when you enter the store, you will find a jet-black counter with a sense of luxury. The interior space inside the corner store is chic, cool and fashionable. The counter is wide, and the space behind the seats where customers sit is also spacious and really large. Cooking is done in the kitchen inside the back door and finished in front of you. Chef Koshimo has knowledge of a wide range of genres of cooking as he was also a chef at the RIHGA Royal Hotel, and you can enjoy the unique French cuisine of Roiro, where you can feel the fusion of Kyoto's Japanese with modern French! The quality of the space, the customer service of the service, and the food are quite high. I also met a store I wanted to go to in Kyoto! ◆ Onishi Protect your stomach at the beginning of the kaiseki cooking course. From freshly cooked rice. Risotto Yosano rice, cuttlefish, mimolette cheese, lime scent The squid and risotto are close in size and cut into small pieces, so the texture is well-balanced. A risotto with a refreshing lime scent and rich cheese. ◆ Discoloration Corn puree and frit, foie gras flan, truffle paste As the name of the dish changes its taste, you can enjoy the sweetness by first getting the corn puree and frit in the upper layer! Next, when you enter the foie gras flan layer, the scent and richness of foie gras tailored like pudding is added. Finally, when you dive the spoon down to the bottom layer, you can enjoy the wonderful change in taste with the scent of truffles. ◆ Earth and sea Carrot puree, consomme jelly, Nemuro sea urchin The carrot puree is procured from Chiba's Eco Farm Asano, and has a fragrant, sweet and moist texture. The deeper you go, the more the citrus scent matches the sherry's water. ◆ Encounter Bake the eel's lenticel crisply and fragrantly to make it white, and then bake the round eggplant crispy. Combine the sauce of new ginger and sherry vinegar. White-grilled eel with a crispy scent on the skin that makes you feel moist and greasy. The freshness of round eggplant. The ginger sauce is entwined there and it is delicious. ◆ Brioche with plenty of butter A hot brioche just out of the oven. A moist and unique texture. It is said that he is attacking the limit whether the dough is divided by 1.5 times the normal butter. It's too delicious to refill! ◆ Grace Megumi field, midi tomato base, gazpacho tailoring, Burrata Italian cheese, frozen tomatoes Midi tomatoes are sweet and well-balanced with the acidity of gazpacho. The creaminess of Burrata adds to the sense of unity of the plate and makes it delicious! ◆ Sea mallet Combined with lobster and sprout celery The body is celery bud puree, and the nails are coated with mustard and baked in bread crumbs. Spread herbs under the lobster and mix with citrus vinegar sauce and puree. Finally, shave the lobster eggs like karasumi to improve the taste! ◆ Afterglow Steam the soup stock with the egg on the head of the lobster, and combine the edamame with the arm. In the chawanmushi style! The story of the two dishes that you can enjoy the afterglow of the lobster on the plate is amazing. ◆ Refreshing Cucumber and kiwi granita, lime scent The refreshing feeling of kiwi and the scent of cucumber can be felt. ◆ Life Slowly burn the Tajima beef rump in Hyogo prefecture over a charcoal fire. Bake while applying the soup stock taken from the bones. Kyoto log shiitake mushrooms stuffed with Duxelles sauce, fried in herb bread crumbs, served with garlic The garlic is fluffy without any odor. Continue to eat while applying it to the meat. When you chew the meat with a splendid medium rare that has a temperature to the center, the taste spreads! Shiitake mushrooms are fried with herbs. ◆ Conclusion Tightening ramen. The ramen and noodles of Kyoto Nanatani duck are made of semolina and have a chewy pasta-like texture. With Kujo green onions Lightly drink with rich soup. Even ramen is delicious. ◆ Resonance Shine Muscat, Fromage Fran Mousse, Muscat and Muscat Jelly, Sudachi Juice The creamy and rich taste of Fromage Fran matches the scent and sweetness of Muscat best! A dessert with a sense of unity. Perilla ice cream An ice cream with a strong perilla flavor and a refreshing sensation. ◆ Gold nugget Baked confectionery Financier, Yuzu and Plain Herbal tea spearmint, apple mint, pineapple mint, lemongrass Dinner course ◆ Onishi ◆ Discoloration ◆ Earth and sea ◆ Encounter ◆ Grace ◆ Sea mallet ◆ Afterglow ◆ Refreshing ◆ Life ◆ Conclusion ◆ Resonance ◆ Gold nugget Pairing ◆ Champagne ◆ Sherry Mizuwari ◆ KAGUA beer ◆ White wine VOGRAY 2005 ◆ White wine LA GERBOTTE 2009 ◆ Red wine MARGAUX 2009 ◆ White wine heita 2016

I went to lunch ❗️ All but me were women, so I felt it was a very popular shop for women ❗️ Inside the store, there is a long black counter with a dawn, and bright flowers are contrasting in front of it. First of all, this profound and chic feeling is pleasing to the eyes, and then I am making a production that makes me excited about what kind of food will come out, so I can imagine that women will like it ? The menu above the counter is lined with some cryptic words. As for this, the surprise is hidden at the very end, so I won't say it here ? But I thought it would be more perfect if you could tie it with a cleaner string. .. .. .. .. Rare wines were also prepared for wine pairing, and it matched the food, and I was able to eat even more deliciously ❗️ The toilet was also clean. I want to go to dinner this time ?

Sometimes I try to enjoy French in Kyoto By saying to Gion Roiro near Yasaka Shrine I bother you. The shop is on the 5th floor of the building The inside of the store is a spacious open kitchen style There is a big counter and it has a gorgeous atmosphere. The starter used seasonal squid to care for the stomach Start from risotto. Two sommeliers are enrolled, and for cooking with bearings It will entertain you with the best glass of wine and sake. After that, I used seasonal ingredients ordered from all over the country. The dishes with the chef's original arrangement Not to mention the taste, but all have a perfect balance of taste. I enjoyed it deliciously. Everyone, led by the chef, really feels good It was a very cozy shop. There is French in Kyoto. It was a feast.