Located south of Minamimorimachi Station and Kitashinchi Station, La Kanro is a French restaurant that stands out with its mysterious ambiance amidst a tranquil streetscape. Entry requires pressing an intercom to unlock the door, creating a sense of exclusivity as if being invited to a hidden retreat, heightening anticipation even before arrival.Inside, you’ll find a sophisticated counter and two private rooms. The private rooms are family-friendly, accommodating a wide range of occasions from special anniversaries to family celebrations."We aim to provide our guests with an extraordinary experience," says Chef Junichi Nakamine, and true to his words, each dish in the course is filled with surprises and delights.**Menu** Omakase Course JPY 22,000 Omakase Course JPY 28,000 Sunday Limited Lunch Course JPY 11,000 Wine Pairing JPY 13,000 1/2 JPY 10,000, 1/3 JPY 8,000 Tea Pairing JPY 8,000 This time, we enjoyed the **Omakase Course JPY 28,000** and **Wine Pairing 1/2 JPY 10,000**.**Amuse** **Shrimp** A dish featuring New Caledonian angel shrimp combined with chewy wheat in a fragrant soup. The sweetness of the shrimp and the deep umami of the soup elevate the anticipation for the course.**Egg** A plate layered with cashew nut puree, balsamic sauce, croutons, and caviar, resting on a bed of "Dragon's Egg" from Oita Prefecture. The richness of the egg is beautifully balanced with the creaminess of the nuts and the acidity of the balsamic, creating a complex yet harmonious flavor.**Tomato, Squid...** What arrives before us are small specialties beautifully arranged like jewels, surrounded by vibrant flowers and fresh greens. Each item is of high quality, offering delightful surprises: - Fried dish made with cod and potato blended into sesame tofu - Anchovy butter sandwich - A dish inspired by borscht: corned beef, consomme, beet, and tomato jelly - Heart-shaped fruit tomato coating - Marshmallow of onion gratin soup - A cornet-shaped pastry filled with French smoked salmon, with black sesame underneath - Squid ink fried bread - Tart with marinated sardines and tomato sauce - Homemade paprika chips mixed with octopus and potatoes, sprinkled with paprika powder**Carpaccio** **Sweetfish with Herbs** The carpaccio of sweetfish, cured with kombu, is the most whimsical I’ve ever tasted! A jelly made from fish and clam broth, combined with tomato soup, gently envelops the umami of the sweetfish. Caviar, gold leaf, shiso, dill, and edible flowers add color, while the finishing touch of lime aroma creates a refreshing aftertaste. This dish captivates not only with its visual beauty but also with its depth of flavor.**Asparagus with Shellfish** **White and Shellfish** A dish celebrating the early summer with hairy crab, surf clam, and milk clam as the stars. The creaminess of scallops and sour cream is enhanced by the refreshing scent of lemon, highlighting the textures and flavors of each shellfish. It was a delicate taste that carefully brought out the essence of the ingredients.**Gargouillou** **Vegetables** A vibrant specialty using about 15 types of vegetables. Enjoy the different textures and flavors of broccoli, cauliflower, zucchini, bitter melon, vine spinach, fava beans, snap peas, and taro. Underneath the fresh baby greens is a soup made from clam broth and butter. The aroma of black olives adds an accent, resulting in a dish that feels like a celebration of the vitality of vegetables.**Bread** Homemade bread infused with mascarpone. Its fluffy texture and subtle sweetness are delightful, pairing excellently with the sauce.**Abalone** **Green and Abalone** A beautiful dish highlighted by a vibrant asparagus sauce. The black abalone from Tottori Prefecture is moist and tender, releasing rich umami with each bite. The slight bitterness of seasonal French wild asparagus adds an accent, perfectly complementing the rich risotto made with abalone liver. The addition of the flavor of bresaola creates a deep taste that feels like a concentration of the blessings of the sea and earth.**Beef** **Japanese Pepper and Artichoke** Roasted Hida beef from Gifu Prefecture. The moistly cooked red meat releases a refined umami with each bite. The crispy fried artichoke adds a pleasant texture, while the sauce made with onions, bacon, and Japanese pepper enhances the deliciousness of the Hida beef. The refreshing kick of the Japanese pepper tightens the overall flavor, resulting in a sophisticated taste.**Desserts** Chocolate with coconut pineapple, lime, and green apple, smoked. Even the post-meal coffee, espresso, and herbal tea are meticulously prepared, with the herbal tea having an impressively captivating aroma.These colorful bite-sized desserts are also available for takeout, beautifully packaged in a lovely paper bag.The cuisine, tableware, aromas, wine, and even the ambiance come together to create a complete work of art in French dining. This is a place you’ll want to visit on days when you wish to indulge in the extraordinary or share special moments with loved ones.
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