The world of delicious dishes of Japanese x French cuisines produced by "Maison de Minami"

"Maison de Minami French Kappo Dominique Corbi Arakicho" introduced this time is a new sense of Grand Maison where the heart of French tradition is fused with that of Japanese Kappo.It was supervised by Dominique Corby. He is a master of French cuisine, who is the sous chef of La Tour d'argent in Paris and the master chef of Tour d'argent Tokyo. In addition, its cooking method is directed by his disciple, Mr. Hideyuki Aoki.It is a famous restaurant of "French Kappo" where you can enjoy a fusion of French and Japanese cuisines.In addition, you can enjoy the pairing of food and sake, which is a great pleasure of "Maison de Minami French Kappo Dominique Corbi Arakicho".There are a selection of wines and sakes carefully selected by Kiichiro Minami, who is the youngest awardee of the Chevalier of the Order of Burgundy Wines in the world, and later became a Bordeaux and Champagne knight.

The cuisine of "Maison de Minami French Kappo Dominique Corbi Arakicho" is based on the French tradition, with fresh ingredients from Tsukiji and Toyosu Markets in Japan, as well as fresh fish caught just in the morning wild game meat you can rarely get, and selected vegetables from farmers. They can be called a "Japanese and French hybrid".This is a new area of Kappo cuisine made by the fusion of good points of Japanese and French cuisines. For example, we use broth that is a seasoning specific to Japanese cuisine instead of butter and fresh cream that will make one's stomach upset, and rice instead of bread. In addition, we pay attention to the lively feeling unique to Japanese Kappo restaurants, and have an open kitchen counter seats for customers.

This time, let me show you the whole picture of the chef's special winter French Kappo course served at "Maison de Minami French Kappo Dominique Corbi Arakicho".It is a full course of enjoying seasonal ingredients in winter, that is perfect for special occasions.Take a look at all 10 dishes, each filled with elaborateness and excitement.

The 1st dish is fresh oysters caught in Matoya Bay, Mie Prefecture.Enjoy chewy and rich oysters with Beaujolais Nouveau granite, Parmesan foam, saffron jelly and nori seaweed.After seeing the brilliant color, taste the different sauces. It is an elaborated dish that can be enjoyed twice.

The 2nd dish is the carpaccio of pufferfish caught in Nagasaki Prefecture and prepared with kelp, and served with dried mullet roe.Fresh pufferfish has an excellent texture.The delicate salty taste of dried mullet roe gives a good accent, making the dish go really well with sake.

The 3rd dish is the barrel crab with cauliflower mousse, and crab consommé jelly from Shimane Prefecture.The consommé jelly is shining, cooked by using the plenty of crab fresh. The ovary of the crab is mixed with a slightly sour sauce called "vinaigrette sauce", tightening the rich taste.

This is the 4th dish, a luxurious dish of sea urchin from Hokkaido. It is served with citron foam and caviar which is difficult to get. You can enjoy all kinds of texture at once.Add a flavory sauce of porcini mushrooms and you can enjoy its rich flavor.

The 5th dish is the meuniere of Hokkaido-grown cod roe. Topped with sautéed chantrel mushrooms and trumpet mushrooms, it is very impressive.Put the broth of fish, mushrooms and kelp over the dish and enjoy the new sense of "Japanese x French" and its good compatibility.

This is the 6th dish, Tilefish grill caught in Tsushima, Nagasaki Prefecture.It is served really brightly like a painting on a canvas.The feeling of the skin of tilefish will make you satisfied.

The 7th dish, the main dish of this course, is the roasted back of Hokkaido Ezo venison.Ezo venison back is smoked dynamically with the branches of apple and herbs. The bony chops of deer is stewed with red wine and seasoned with pepper. Put a special poi blade sauce before eating.At the moment of chewing, the taste spreads in your mouth. It goes really well with red wine.

The 8th dish, which is after the main dish of the course, is rice. You can also enjoy the dish of special grade Koshihikari from Uonuma, Niigata Prefecture, which is unique to French Kappo cuisine.You will absolutely love the flavor of the fresh and fried chip head of white shrimp caught in Toyama Prefecture. Put Hokkaido-grown salmon roe and the dish will be the perfect as the end of a special full-course meal.

The 9th dish (dessert) is the compote of Kinokawa Persimmon from Wakayama Prefecture.Kinokawa Persimmon is made by putting a bag of alcohol on a persimmon still on the tree to make it sweet like a sugar. It is characterized by an aged sweetness that you have never tried before.Earl gray sherbet and persimmon chips make the compote refreshing. You can enjoy even the remaining taste in your mouth.

This is the 10th dish, Matcha of Kakegawa in Shizuoka Prefecture. We would like you to enjoy its taste with the dessert.Its sharp bitterness matches the sweet taste of the dessert. The full course meal of "Maison de Minami French Kappo Dominique Corbi Arakicho" will remain the Japanese taste.

Did you enjoy our course meal?The course of “Maison de Minami French Kappo Dominique Corbi Arakicho” is beautiful and delicate.Its ingredients will make you feel the season, and you can enjoy it with wine and sake.You will surely be festinated by the fusion of French and Japanese.Why don't you have a visit to “Maison de Minami French Kappo Dominique Corbi Arakicho” and enjoy delicious dishes?