Kobayashi - Edogawa City

It's been a long time since I declared an emergency. What a hearty course setting and mariage wines! If you're French in downtown, this is the first place!

I feel a reasonable balance with years of firm commitment and insatiable challenges. The light talk of sommelier is a place where taste is divided, but casual feeling will surely be accepted. The picture is a proposal of cheese just before dessert.

It is a famous French & Jibie restaurant in East Tokyo that everyone in the know knows. It was a course of sika deer and blue-necked duck, but I was impressed by all the assets of seasonal fish.

I came to celebrate Christmas Eve with my wife this day. The raw oysters of the appetizer are fresh and smooth, and the throat pierces the appetite. Main beef taste less taste. Would you like me if you make the seasoning darker.

Famous for being good at game cooking [Restaurant Kobayashi] @ Hirai On this day, I visited to eat "Woodcock", also known as Bekas, the king of Jibie. It's a bird-saving in France ? Therefore, it seems that the distribution volume is extremely small, but is this Mr. Kobayashi a long-standing track record? It is said that it is the only restaurant in Japan that receives a large number of restaurants every year. --- What did you think of when you tried it? It feels like "more and more". I want more and more unique tastes and want new stimuli, but on the other hand, I'm moving away from general tastes ... (laughs) I'm sure Jibie is such a food. Gourmets eat everything and eat more and more! The picture that is supposed to come to mind. It's a true luxury. --- ・ Warm squid with children from Aomori prefecture ・ Marinard of Spanish mackerel from Choshi Port very. Very delicious from the first plate! ? It seems that the vegetables on the Spanish mackerel are fermented, sour and texture like Takuan. Deliciousness that I don't understand anymore! ✨ Complexity that cannot be disassembled as to what is delicious. --- ・ Boiled French white asparagus With shredded eggs and mushroom puree ... Boiled white asparagus Tartar that disassembled Hollandaise Brussels sprouts boiled Mushroom puree White asparagus ~ ? ♪ Runrun It's a magnificent thickness Wow, the sauce is irresistible ~ The texture of the sticky yolk of the boiled egg left uncrushed is converted to the richness of the sauce as it is. A sauce with plenty of butter that looks like cheese with a strong milky taste. It's good that the vinegar is weak. Hah. Delicious good ❤️ --- ・ Stewed rockfish and spring vegetables from Aomori prefecture Add fumed poisson, white wine, olive oil, butter and vegetables and boil. Garbage, young corn, bamboo shoots, edible wild plants, rape blossoms The bitterness of rape blossoms is wonderful ♡ A plate full of spring flavors ✨ I was told that I should sprinkle some pakuchi on the way and eat it, but when I looked at it, there was a coriander hole. A crisp and refreshing spring breeze. I see, so it ’s coriander ☺️ The vegetables are packed with the umami of fish. Various textures are fun ♪ --- Now, this kid is finally here! ・ Roasted Scottish becas (mountain sandpiper) Armagnac sauce "In order to enhance the taste of woodcock meat, elegant and fragrant cognac is more suitable than the strong flavor of red wine." By Chef Kobayashi Five Bekas together. It is a masterpiece ?✨ Eat your head and beak crunchy. Breast meat is extremely elastic! !! !! The knife is pushed back w Wild muscles ... scary! !! !! And the scent is characteristic anyway. Somehow the scent of the shore is because I'm eating fish. The brain is rich, and when you eat it, it feels like you are eating crustaceans. From head to toe. The interesting thing about this dish is that you can literally enjoy everything. --- It was a precious meal only at this time of the year (* ´꒳` *)

French is famous for its game, but the seafood is actually quite delicious. The shellfish, shrimp, fish and other high quality ingredients were deliciously accented with sauces and spices. The overall satisfaction of the course is high.

Exquisite French that makes the best use of the material. Comfortable and cozy service. A well-known store without any mistakes. The beef hoho meat boiled in red wine, which I requested for the first time in a long time, also melts in the mouth and the wine goes on. It is one of the restaurants that you want to visit to taste the ingredients of the four seasons.