La Clairiere - Minato City

Visit for lunch. Alcohol will not be provided as an emergency is being declared. Instead, we toasted with non-alcoholic sparkling. It seems that this year will be the fifth year since the store opened, and it was full of regular customers on this day as well. The three Amuse products are like petit hamburgers, but they are cute and delicious, and the course that is about to begin is just exciting. I used Japanese ingredients well, and the frit of juvenile sweetfish was combined with the plum foam, and the texture of the batter and the acidity of the plum were good. I love amuse, and I was impressed by the shellfish Echiyube. The abalone, surf clam, white mussel fillet and lemon-flavored white mussel liver sauce were gentle and wonderful! This makes me want to drink wine. .. I have to come again. Next is my favorite food, white asparagus and foie gras. Good thing about asparagus. I saw that for the first time. It's big, but I'm very satisfied with the taste and umami. Further amuse will follow. A dish that combines Omar and meat. If I had alcohol, I might be able to drink a bottle with just Amuse (laughs) Next is the fish dish, char. The sauce using oyster mushrooms and almonds is rich, and there is an image that many fish are assari, but I was betrayed in a good way. The main is a pigeon stuffed with specialty foie gras. A presentation in which the straw laid in a pot is lit and scented. The burning is also exquisite and wonderful. The beginning of the dessert is Hyuganatsu bergamot flavor. The refreshing citrus after the abundant pigeon meat is refreshing and perfect for retouching. The main desserts are strawberry, souffle and shortcake flavored ice cream. If you eat these three at the same time, you will have a strawberry shortcake in your mouth. Usually, when I drink alcohol, I can't eat dessert, but it was so delicious that I could eat it. Exactly another belly. The 〆 is full of three small sweets and coffee, and I'm really full. To be honest, the content was quite satisfying even for Amuse. I was worried if I could eat all of them, but the taste of each item was different and I didn't get tired of it, so I ate all of them. The serve of the shop staff was also moderate, and the casual worries were comfortable, and the time passed in no time. It was a wonderful shop that I would like to visit again when I can drink wine. It was a feast.

I visited for dinner. The food was very delicate and delicious one by one. I was always looking forward to what kind of food would come on the next plate. At the end, I spoke a word or two with the chef, and at that time I felt that my attitude and way of thinking about cooking was very wonderful. It may be unavoidable because it is a small store I was a little worried that the waiter was paying close attention to the female staff. It's a pity that the tingling air was transmitted to the guests I was traveling with.

I had a very beautiful dish ♪ Season it as you like I liked it! !!

This is a special course where you can get precious chicken. It is a valuable kind of chicken that is raised in small quantities and is used only by a few three-star chickens in Paris and a few three-star chickens in Belgium. From the elaborate amuse ・ Mini burger, Boudin Noir ・ Fig, prosciutto ・ Spaghetti squash, chorizo, porch, marjoram ・ Pate de Campagne Horsehair crab, croutons, corinky 3 kinds of mushrooms in crustacean soup stock It has a complex taste but is well-balanced. Shirako turnip garland chrysanthemum and chili oil The course was oysters, but I'm not good at it, so instead I used milt. Crispy on the outside, fluffy on the inside ... insanely delicious. The astringent combination of garland chrysanthemum and chili oil goes well. Donko shiitake mushrooms, barley risotto, ginkgo, abalone Scissors, shavings of Japanese chestnuts from above And Alba truffles And finally "Gerinne Dracan" thigh meat The fine meat quality is neither too soft nor hard, and I feel that it is completely different from the chicken that I often eat. Homemade pie Lobster, apricot, mushrooms, chicken meat, celery root "Gerinne Dracan" breast meat Baked with net fat. Sauce boiled down with bacon etc. in cep mushrooms I was full and asked for a small amount. Consomme of Gerinne Dracan Japanese pear, hozuki, Kanagi 犀 jelly Mont Blanc Small sweets This shop opened in Shirokane Takanawa in June 2016. The time passed so quickly that I visited again for the first time in 2016, but it was still a wonderful shop ♪♪ I will visit you again.