Located a 15-20 minute walk from Morimoto Station, Budoonomori Les Tonnelles is a French restaurant surrounded by vineyards and farms. Here, you can enjoy dishes made with homegrown vegetables and herbs in a charming atmosphere. The restaurant has been recognized as one of the top 100 French restaurants in the West for 2023 and 2025, and it was awarded a bronze rating by Tabelog in 2026.Designed by the renowned architect Shigeru Ban, the restaurant features a warm and open ambiance that incorporates trees. The dishes, crafted by a chef from Mexico, beautifully blend elements of Central and South American cuisine.Here’s a look at the menu we enjoyed:-----------------------------◾️ 30 Varieties of Vegetables We were welcomed with a gentle soup made from 30 different vegetables. After savoring the flavors in the waiting room, we were guided to our dining table.◾️ Gardener Takada Lab A delightful assortment of various vegetables such as hijiki seaweed, radishes, komatsuna, chicory, and snap peas. It felt like harvesting from the field as we dipped the vegetables into a sauce made with fermented onion powder, allowing us to enjoy their fresh sweetness and bitterness directly.◾️ Artichoke Finger food featuring artichokes paired with cheese and prosciutto. The fluffy texture reminiscent of choux pastry combined with the saltiness of the prosciutto created a delightful explosion of flavors in the mouth.◾️ Strawberry A tostada, a Mexican dish based on toasted tortillas, topped with tuna and strawberries. The rich flavor of the tuna combined with the acidity of the strawberries was simply irresistible!◾️ Tomato Next, we had a fun dish where we crushed tomatoes in a mortar and added olive oil to create salsa. This was served with crispy fried vegetables, highlighting the rich sweetness of the tomatoes.◾️ Mint A refreshing dish featuring a blend of apple mint, spearmint, and mojito mint. The mint sorbet paired with smoked sea bass and snap pea soup allowed us to enjoy the deliciousness of seafood as well.◾️ Hōzuki (Japanese Lantern Plant) A dish combining sweet and sour Hōzuki with flavorful hairy crab. The airy texture of the espuma and the pronounced acidity made for a wonderful contrast in this dish.◾️ New Onion A classic Mexican taco dish by the Mexican chef. It featured rich sweet shrimp, crispy fried new onions, and the unique aroma of nasturtium, all brought together with traditional mole sauce made from spices, nuts, and chocolate.◾️ Bamboo Shoot A fusion dish combining crispy black pork belly with a flavorful chili sauce, bamboo shoots, and sansho pepper. The savory taste of the pork and the refreshing aroma of the sansho paired perfectly!◾️ Fava Bean The main dish featured roasted beef served with a sauce made with cinnamon, accompanied by snap peas and fava beans arranged in a circular dish. The moist cooking of the meat and its robust flavor, along with the sweetness and texture of the fava beans and snap peas, were simply delightful.◾️ Orange For dessert, we enjoyed a meringue treat known as pavlova overseas. The orange cream and orange sorbet, enhanced with fennel essence injected with a dropper, created a dessert with complex and deep aromas.◾️ Ginger The flower of the koubushi can also be used as an edible flower, and it was made into a sorbet paired with jujube espuma for a second dessert. The spiciness and aroma of ginger gave it a sharp flavor.◾️ Petit Fours The course concluded with tea sweets like macarons and cookies that pair well with herbal tea.-----------------------------Reservations can be made online, and the restaurant primarily offers courses with pairing options, so be sure to visit!Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet
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