Komorebi - Nerima City

Name: Komorebi - Nerima City
Address: メゾンヤマザキ 1F 1 Chome-39-25 Kamishakujii, Nerima City, Tokyo 177-0044, Japan, 177-0044, Japan

4.5/5 ★ に基づく 8 レビュー

Contact Komorebi

住所：

メゾンヤマザキ 1F 1 Chome-39-25 Kamishakujii, Nerima City, Tokyo 177-0044, Japan

電話：

📞 +898797

Postal code :

177-0044

Webサイト：

https://r.gnavi.co.jp/34wbydvz0000/

Opening hours :

Saturday	12–3PM
Sunday	12–3PM
Monday	12–3PM
Tuesday	12–3PM
Wednesday	12–3PM
Thursday	12–3PM
Friday	12–3PM

カテゴリ：

テイクアウトレストラン , デリバリーレストラン , レストラン , フレンチレストラン , ワインバー , ビストロ , モダンなフレンチレストラン , Vegetarian restaurant ,

メゾンヤマザキ 1F 1 Chome-39-25 Kamishakujii, Nerima City, Tokyo 177-0044, Japan

Best French restaurant in japan

よ	よかねん on Google ★ ★ ★ ★ ★ こじんまりとした外観ですが、中に入るとゆったりと席が配置されており、落ち着いて食事ができます。５種の小鉢に始まり、ねりまめ(練馬の枝豆)やトリュフを使った炊き込みご飯、デザート、飲み物まで、ひと品ひと品どれもおいしいです。和フレンチの名の通り、和とフレンチがマッチしています。地元の野菜を多く使っているのも、２３区の中にあって、練馬ならではです。 The appearance is small, When you go inside, the seats are spacious and I can calm down and eat. Starting with five small bowls, Cooked rice with Neri-mame (Nerima edamame) and truffles, Everything from desserts to drinks is delicious. As the name of Japanese-French, Japanese and French match. It is in 23 wards that we use a lot of local vegetables, It is unique to Nerima.
t	tsumura takako on Google ★ ★ ★ ★ ★ 和のフレンチが気になり 12:30頃入店貸切お手軽ランチ？1800円メインはお肉が軍鶏だったのでお魚に。サゴチ(さわらの子)のブイヤベース地産地消の推進の店どれも丁寧に作られておりお味はあっさりとして上品。フレンチ感はない。器も有田焼等とても素敵で見目麗しく上品なお味でした。ただ、何せポーションが小さい。パンも少量でおかわり等もないため満足感のないランチ。小さいパンは1/2個冷たいパンです、温かいと良いのに、、。 Worried about Japanese French Entered around 12:30 reserved Easy lunch? 1800 yen Mainly fish because the meat was a chicken. Sagochi's bouillabaisse base Promotion of local production for local consumption Everything is carefully made and the taste is light and elegant. There is no French feeling. The bowls were very nice, such as Arita ware, and they looked nice and elegant. However, the potion is small anyway. Lunch is not satisfying because there is little bread and no change. 1/2 small bread It ’s a cold bread, it ’s warm and good.
生	生田典子 on Google ★ ★ ★ ★ ★ おなかも心もいっぱいになるディナーになりました！一皿一皿、どこ産の食材を使っているとか、どこのなんという焼き物の食器なのかというところまで説明をしてくださって、よりお料理をかみしめて味わうことができました。中でも、カツオのマリネが美味しかったです♡軍鶏のクリーム煮も、デザートのさつまいものプティングも全部美味しかったです♡ お料理ごとに合う和食器もとても素敵だったし、金縁がきらめくカップでいただくコーヒーは、なんだか贅沢な気分でした。また記念日に利用させていただきたいです！ It was a dinner that filled my heart! He explained to me one plate at a time, where the ingredients were used, and what kind of grilled tableware it was, so I was able to taste the dishes even more. Above all, the bonito marinade was delicious ♡ The cream boiled chicken chicken and the sweet potato pudding for dessert were all delicious ♡ The Japanese tableware that goes well with each dish was also very nice, and the coffee served in the cup with sparkling gold rims made me feel a little extravagant. I would like to use it again on the anniversary!
ま	まる on Google ★ ★ ★ ★ ★ 珍しい食材が使われていたり、丁寧に作られたお料理で、とても美味しかったです！アンティークの素敵な和食器にバランスよく盛り付けられて美しいこと♪食欲も倍増します。パンも色んな種類を足して下さり、量も満足でした。また絶対伺います。 The dishes were carefully prepared with rare ingredients and were very delicious! It's beautiful because it's arranged in a nice antique Japanese tableware in a well-balanced manner ♪ It doubles your appetite. He added various kinds of bread, and I was satisfied with the amount. I will definitely visit you again.
S	Samuel Block (Wonderwall) on Google ★ ★ ★ ★ ★ あまりフレンチらしくない店名ですが、お箸で本格的フレンチが楽しめるお店です。特長1: 近隣の地場野菜。練馬やその近辺でこれだけ豊かな野菜があることに驚きました。特長2: 伊万里、萩、美濃など、全国の陶器。目に鮮やかな和食器とフレンチの組み合わせが絶妙でした。特長3: 大泉学園の東京ワイナリーのワイン。無濾過のデラウェア種をいただきましたが、野菜の前菜とカルパッチョによく合いました。特長4: ジビエ。当日は蝦夷鹿のモモ肉を美味しくいただきましたが、季節により熊やキジなどのチョイスもあるとのこと。そして、デザートのチーズ（青カビとウオッシュ系）もとてもすばらしかったです。地元にこういった個性的なフレンチがあるのは実に幸運です。シビエ料理の季節はやはり9月から2月とのことです。これをお目当てに行かれる場合は、事前に問い合わせた方がいいと思います。 The name of the restaurant is not very French, but you can enjoy authentic French cuisine with chopsticks. Feature 1: Local vegetables in the neighborhood. I was surprised to find such abundant vegetables in and around Nerima. Feature 2: Pottery from all over Japan, such as Imari, Hagi, and Mino. The combination of Japanese tableware and French that was bright to the eyes was exquisite. Feature 3: Wine from Oizumi Gakuen's Tokyo winery. I received unfiltered Delaware, which went well with the vegetable appetizer and carpaccio. Feature 4: Jibie. On the day of the event, the peach meat of Yezo deer was delicious, but depending on the season, there are also choices such as bears and pheasants. And the dessert cheese (blue mold and wash) was also very nice. I'm really lucky to have such a unique French restaurant in my area. The season for Sibie cuisine is from September to February. If you are looking for this, you should contact us in advance.
D	David Vazz on Google ★ ★ ★ ★ ★ We visited for our anniversary,expected something interesting mix though ,to be honest it’s not worth it to try ..
F	Fabio Pizzuto on Google ★ ★ ★ ★ ★ Deliciois food and elegant presentation. I tried several dishes and all of them where perfectly prepared with properly balanced taste and impeccable presentation. Bravo!
R	Reina Takano on Google ★ ★ ★ ★ ★ The restaurant's location is near Kamishakuji station which is in Seibu shinjuku line. it just take 5min on foot from south exit. it is easy to find caz it has french flag at the entrance. the restaurant comcept is "Japanese Style French restaurant"which is the cuisine is french but with a japanese traditional plates and chopstics to eat. Most of all the vegetables and meat that restaurant use is grown in Tokyo. it helps many towns development in Tokyo. Signature menu is Akirruno-shi grown Akikawa Beef Stake cooked on Mt.Fuji Lava Stone Plate and Rice Cooked with Truffle and Nerima vegetables that cheff Mr.Hayashi said. He is so kind and friendly. you can ask about anything like cusine,wine,culture and so on. also he can speake french. and the server can speak English. You can enjoy a talk with them. There has some single dish but also food course, you can choose in different price,cuisine. They has variety of wine and beer. it might be helped to find your favorite. You definitely can enjoy a mixture of cultures there.