paris junko

French Cuisine at Ginza OoishiWhat I look forward to is the seasonal menu that changes every two months.The chef personally visits producers across the country, bringing the stories and freshness of the ingredients into the dishes, creating an exquisite dining experience.We visited as a group of three.On this day, a new menu was launched.【Cheers】 "Lemon Squash" Cute heart-shaped lemon.【Beginning Tea】 "Butter Tea" A Bhutanese-Tibetan style Earl Grey tea.【First Bonito with Smoked Caviar Gougère】 Bonito tartare combined with cream of new onions, sandwiched in gougère dough mixed with Gruyère cheese, topped generously with smoked caviar.【Fresh Sea Urchin and Caviar Consommé Jelly with Cauliflower Cream】 Layered with cauliflower cream, light and soft consommé jelly, purple sea urchin from Kitakyushu, marinated red shrimp and sweet shrimp, topped with grilled squid from Kyoto.【Lobster and Onsen Egg Flan】 At the bottom of a lion bowl, a flan (royale). Filled with the firm meat of lobster, topped with a sauce made from lobster and a hint of richness.【Bread】 "Rustic" & butter.【Rock Oyster with Béarnaise Sauce】 Rock oysters from Fukuoka, steamed and served with local Kitakyushu's shiso and topped with Béarnaise sauce and fresh sea urchin, baked until golden.【Seasonal Assortment】 "8 Types of Vegetable Jelly" Eight types of vegetables prepared by boiling, grilling, and pickling, set in a jelly with broth. Served with French dressing."Jambon Persillé" A jelly made from flavorful pork shoulder, set with plenty of parsley and consommé jelly. Served with ravigote sauce and cornichons. A traditional dish from Burgundy, France."Edamame Soup" Edamame soup topped with red pepper mousse, garnished with young pea sprouts.【Foie Gras and Monaka with American Cherries】 Inside the monaka, a mousse of foie gras, fresh American cherries, cherry jam, and jelly made with cherry liqueur, garnished with caramelized almonds.【Sweetfish Spring Roll】 Sweetfish confit wrapped in spring roll skin with fennel and cucumber. Served with a French-style wasabi vinegar.【Cucumber Soup】 Chopped cucumber and mint in cucumber soup, garnished with fennel leaves. Leaves a refreshing aftertaste.【Baked Abalone in Puff Pastry with Beurre Blanc Sauce, Liver Sauce, and Caviar】 Steamed abalone layered with sea bream and scallop mousse, wrapped in a light, flaky pastry. The sauce is a beurre blanc, reduced to 0% butter and enriched with the acidity of a root celery purée. Served with liver sauce and caviar, offering three distinct flavors.【Watermelon Juice with Lime Granita】 Watermelon from Kitakyushu Wakamatsu, mixed with mint and topped with lime granita, served mojito-style.【Main Course】 "Grilled Lamb" The lamb is grilled to perfection over charcoal. Served with a sauce made from lamb bone broth infused with herbs.Accompanied by seasonal flower zucchini, stuffed with ratatouille and burrata cheese.【Grilled Eel Rice】 Ginger rice topped with scrambled eggs with truffles, a salad of sansho leaves, and eel drizzled with port wine sauce. A sauce made with fish broth and seaweed.【Curry as the 13th Dish】 The curry sauce is thickened only with a paste of vegetables, onions, and carrots. Light and not heavy as it contains no butter or flour. The rice is delicious.【Soupé de Fruits】 A refreshing dessert with fruit syrup, seasonal kiwi, strawberries, American cherries, raspberries, passion fruit, loquat, and peach compote, topped with a grape marc sorbet.【Mango Shortcake】 Shortcake made with perfectly ripe mangoes from Miyazaki Prefecture. Enjoy the fluffy texture of freshly baked sponge cake.The whipped cream is made with cream from Ohm Dairy, which is also used at Kitajima-tei.Ohm Dairy was founded in 1934 by local dairy farmers in Omuta City (Fukuoka Prefecture) and Arao City (Kumamoto Prefecture) as "Omuta Milk."【Post-Meal Drink】 "Imperial Gold" A flavorful tea made from carefully selected organic black tea, with the exquisite aroma of sun-kissed oranges and lemons. Made by Sirocco.I had an experience that far exceeded my expectations, with meticulous attention to detail and delicious dishes. (^q^) Less

Yaitsu's pride, French cuisine "Chisou Nishi Kenichi".Chef Nishi, who is enamored with the fish from Sasae Maeda Fish Shop, runs this French restaurant.It is known as the "ultimate place to enjoy Sasae's fish."Selected as one of Japan's top 100 restaurants in "La liste" 2026.I visited with a friend.【Cheers】"Non-Alcoholic Sparkling"【Bluefin Tuna (Baby Tuna)】Tartare of bluefin tuna layered with seafood broth jelly.Even though it's a baby tuna, it weighs about 25 kg, caught using fixed nets.【Fried Fresh Horse Mackerel】Freshly caught horse mackerel, fried to a hot and fluffy texture.Served with a sauce made from fresh tomatoes from Kakegawa, sprinkled with homemade karasumi powder.【Fresh Horse Mackerel with Red Onion Sauce】This morning's catch of horse mackerel, marinated in ginger oil, served with grated red onion and beet, dressed with seafood broth dressing.Garnished with shiso and accompanied by pickled sliced turnips.【Sautéed Giant Squid and White Asparagus】Sautéed giant squid and white asparagus, paired with a butter sauce made with chopped kinome (Japanese pepper leaf).The sauce is reminiscent of pistou or salsa verde, creating a perfect balance.【Bread】"Homemade Bread with Aonori from Lake Hamana"Chewy bread kneaded with aonori from Lake Hamana, steamed and then baked until golden.【Fish】"Red Mutsu in Nage" Pan-seared red mutsu served with braised cabbage and oven-roasted tomatoes, topped with seafood broth.A hint of spicy chili oil adds an accent.【Grilled Sweetfish with Crispy Scales】Sweetfish grilled with crispy scales, served with a puree of new onions made with just water and salt, and red wine sauce.Garnished with herb oxalis.The red wine sauce is enriched with pesticide-free hojicha from Kawate, adding depth to the flavor.【Palate Cleanser】"Hiroshima Water Shield" A firm, gelatinous water shield from Hiroshima, paired with jelly made from slowly extracted tomato essence from Kakegawa.It's been a year! Hiroshima water shield! Surprisingly crunchy and delicious.【Pike Conger Wrapped in Puff Pastry】Pike conger wrapped in onions sautéed for 7-8 hours and shiso, encased in thin pastry and baked until golden.Served with a beurre blanc cream sauce.【Risotto】"Ise Lobster Risotto from Suruga Bay" Risotto made with brown rice and mochi barley, featuring sautéed Ise lobster from Yaizu, combined with lobster miso sauce.Topped with crispy kale and sprinkled with dried plum powder.Even when halved, it was still moving fresh.【Dessert】"Peach-scented Compote with Fromage Blanc" Compote of sweet strawberries and peach-scented fruit from Yaizu, served with mint sorbet and fromage blanc.【Dessert 2】"Hojicha Ice Cream from Kawane" Hojicha ice cream made from Kawane tea in Shizuoka.【Mignardises】"Suruga Elegant Peel and Chocolate Terrine" The chocolate terrine contains Shizuoka tea.Peel of amanatsu and pomelo from Suruga Elegant, preserved in syrup.【Post-Meal Beverage】"Coffee" Always delicious coffee.From Mount Coffee in Hiroshima.Thank you to the fishermen, Mr. Maeda, the chef, and all the staff. I am always overwhelmed by the incredible deliciousness. Less