Osaka
Food
Event
Miffy café tokyo’ POP UP in Umeda, a café where you can feel and experience Miffy’s art along with food.
From 25 Oct (Fri) to 8 Dec (Sun), 2024, a pop-up shop for miffy café tokyo will be held in Umeda, Osaka.
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Aichi
Restaurant
[The Strings Hotel Yagoto NAGOYA] Satsuma Fuji The sunflower field at the foot of the mountain is expressed like a painting “TAKUMI Teppan-yaki French Course-Kagoshima x Aichi-“
2022.05.21
The restaurant “TAKUMI French” will offer “TAKUMI Teppan-yaki French Course-Kagoshima x Aichi-” for a limited time from June 1st (Wed) to August 31st (Wed), 2022.
Enjoy delicate, bold, original and artistic cuisine.
A teppanyaki French course where you can cook colorful and delicate dishes that look like paintings on an iron plate with a sense of realism, and finish them with the craftsmanship.
Kagoshima Prefecture I imagined the beautiful scenery of Japan’s 100 famous mountains “Satsuma Fuji” (Kaimondake) and the “sunflower field” that blooms at the foot of the mountain, which is famous for its spectacular summer scenery.
The chef created a limited edition from June to August.
Nagoya Cochin Egg Pampel du Summer Truffle Fragrance Pecorino Romano Accent
Create an adult French toast with brioche bread that uses plenty of Nagoya Cochin eggs and butter, which is characterized by its rich taste.
Enjoy the taste of Pecorino Romano (cheese made from raw sheep milk) and the aroma of summer truffles.
Kagoshima amberjack and yellow paprika confit fromage blanc sauce lemongrass scent
Yellow paprika, which is sweetened by slowly roasting it over low heat, and tomato jelly, which has a scent of lemongrass, are combined with seasonal amberjack from Kagoshima.
A refreshing appetizer that feels like summer.
Foie gras poele. Ensemble of mango and coconut milk Hazelnut crumble. Garam masala essence.
A dish where you can enjoy rich foie gras, the sweetness of ripe mango, and an ensemble of coconut milk.
Mango chutney and Garam masala spice accents.
Poire of sea bass from Aichi prefecture. Pilaf of bigfin reef squid and brown rice. Coulis of zucchini and nage of seafood.
Aichi-produced sea bass poele, dill-accented Aori squid and butter-scented brown rice pilaf are fried in front of you.
Zucchini, which is in season in summer, is prepared with pickled roast sauce.
A plancha of black pork loin from Kagoshima prefecture. Hekinan carrot puree. Bigarade with brown sugar and orange sauce. Grand Marnier scent
Black pork from Kagoshima, which is characterized by its very fine fibers and soft meat quality.
A dish to taste with fresh orange flambéed with fragrant orange liqueur.
Tropical mousse and Kagoshima tea sorbet lime aroma
“Kagoshima tea”, which is characterized by its rich and rich flavor, is combined with a refreshing tropical mousse to create a refreshing taste.
"TAKUMI Teppan-yaki French Course-Kagoshima x Aichi-"
| Sales period: | June 1st (Wed) -August 31st (Wed), 2022 * Regular holiday: Wednesday |
|---|---|
| Location: | Hotel 1st floor “TAKUMI French” |
| Business Hours: | Lunch 11: 30-15: 00 (L.O.14: 00) / Dinner 17: 00-22: 00 (L.O.20: 30) |
| Price: | Lunch 3,520 yen / 5,280 yen / 7,150 yen Dinner 8,800 yen / 14,300 yen / 17,600 yen / 20,900 yen * Consumption tax included, service fee 15% not included |
| TEL: | 052-861-7874 |
＞”TAKUMI Teppan-yaki French Course-Kagoshima x Aichi-” special page
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