Efforts of chef Kentaro Suzuki
Suzuki’s cuisine, which has always cherished the ingredients unique to Japan and the changes of the four seasons peculiar to Japan, has the desire to “cherish the nature of Japan.” I want to respect and protect the local ingredients and the feelings of the producers. I want to convey the beautiful scenery of Japan to everyone through cooking.
Does this new dish also express the nostalgic “Japanese scene” that every Japanese person has in their hearts through cooking, and even those who refrain from traveling under the current circumstances are visiting the land? It was born from the desire to enjoy the feeling like.
New autumn menu "Akiyama-Argent Forest-"
The stage of this trip is the autumn mountains where the leaves of the lush trees have begun to turn red. As you stroll through the mountains, you’ll meet the blessings of the mountains, such as seasonal fruits and mushrooms, and the animals that are trying to store nutrients in preparation for the winter when food is scarce, on Tuesday, September 15th. The new autumn course, which is now available, will be titled “Akiyama ~ Argent Forest ~” and you will enjoy a short trip experience as if you were walking in the woods.
In addition, it is a new attempt from this time to enjoy the original menu that expresses the ingredients found in “Argent Forest” with illustrations and videos instead of a map.
What kind of encounter is waiting for you?
“Akiyama-Argent Forest-“-Maple Chaya- (P’tit salé)
Image of tea confectionery (from the right in the photo) Daifuku raspberry, warabi mochi with champagne and cosmos, sweet potato and truffle yokan
The course begins with three types of “beginning bites” with the motif of “Momiji Chaya” tea confectionery, which we stopped by lightly before climbing the mountain. The teahouse is very crowded with people who go down the mountain and take a rest.
“Rubus Daifuku” is a dish of beef civet stewed in red wine and raspberries (Fran Boazu) wrapped in fertilizer and served with the acidity of fresh raspberries. The small cute Daifuku is not a sweet bean paste, but you can enjoy the richness of beef and the sourness of raspberries.
“Champagne and Cosmos Warabimochi”, which uses champagne luxuriously and transfers the scent of cosmos flowers, has the texture of freshly made plump warabimochi and the gorgeous scent of authentic champagne. To go.
“Sweet potato and truffle yokan”, which uses plenty of seasonal sweet potatoes, which can be said to be the representative of the taste of autumn, has a duck gizzard confit as a truffle scent and salty taste. The slightly wild taste of the softly cooked duck gizzard and the gentle sweetness of sweet potatoes are combined with the scent of truffles, making you feel the arrival of autumn.
“Akiyama ~ Argent Forest ~” ~ Quail Peanuts ~ (Appetizer)
"Quail peanuts" provided for 4 appetizers
Of the four appetizers, the last one offered is the quail peanuts, which are shared by mountain hunters and the peanuts that are in season in the fall.
Fill the quail half with boules de cacaoette made from peanut paste and butter and boiled peanuts, wrap in net fat, and then roast. The sauce is a sherry vinegar sauce with a garlic flavor.
The creamy richness of peanuts and the refreshing sauce of sherry vinegar harmonize well with the wild quail.
“Akiyama ~ Argent Forest ~” ~ Iwana Hoba Miso Bearnaise Tamogi Mushroom ~ (Fish dish)
"Iwana Hoba Miso Bearnaise Tamogi Mushroom" provided for fish dishes
The fish dish is “Iwana Hoba Miso Bearnaise Tamogi Mushroom”. In the clear stream in the mountains, I sat on a big stone and enjoyed fishing. The catch is a phantom river fish, a few chars.
The body is fluffy and moist, and the head and metatarsal bones are fried to accentuate the fragrant aroma and texture. You will receive all your precious lives. The sauce is a classic bearnaise sauce with Hoba miso added.
Overview
■ Date: Available from September 15th
■ Course composition: 15 types (12 dishes)
P’tit salé
Amuse
4 appetizers
fish dishes
Vegetable dishes
Meat dish
Pre-dessert
dessert
Coffee / sweets
■ Fee (advance reservation required):
15,000 yen per person (10% consumption tax and 13% service charge)
Chef Kentaro Suzuki
After studying at “Sens et Saveurs” (Marunouchi, Tokyo), he has been working as a chef of “Iconic” (Ginza, Tokyo) since September 2016.
In January 2019, he became the chef of “Argent”. He specializes in multiplication dishes in which the ingredients enhance each other’s tastes, and continues to express “the deliciousness of Japan” through innovative dishes that mean “original” based on French cuisine.
Argento (Ginza, Tokyo)
“Argento” stands in the adult town of Ginza. In a chic and modern space with a beautiful contrast of light and shadow, there are many finest dishes that transcend the traditions and classics of French cuisine and express the deliciousness of Japan through the identity of chef Suzuki. Enjoy the finest gastronomic story created with the wonderful ingredients that Japan is proud of in the dining room where the casually arranged crystal objects and marble shine beautifully.
＞Argent Official Homepage
