Kumi M

昨日で第一章を終えた「リストランテ　マッサ」。
きょうは、昔からの常連さんが集まり、送別会が開かれました。神戸一家も勢揃い。
お料理は、「クラッティーニ」と「MOTOMURA」のシェフが、洋平シェフのヘルプに。
いろいろな思い出が蘇り、マダムもシェフもソムリエの植田さんも涙、涙。
第二章は、ワインレストランに業態転換。シェフは引き続き残ります。これからも楽しみ😋

Ristorante Massa — Chapter One Comes to an End
Yesterday marked the end of Chapter One for “Ristorante Massa.”
Today, longtime regulars gathered for a farewell party, with the entire Kobe family coming together once again.
The chefs from “Crattini” and “MOTOMURA” joined Yohei, lending their talents to the special occasion.
So many memories came flooding back that Madame, Chef, and sommelier Ueda-san were all in tears.
Chapter Two will see the restaurant transform into a wine-focused restaurant, with the chef staying on.
I can’t wait to see what comes next. 😋
#ristorantemassa #italiancuisine #tokyogroumet Less

ひらまつグループの新店「HRMT Stage」に。
10名のスタッフ全員が20代という若いパワーの結集でした。

I visited HRMT Stage, the new restaurant from the Hiramatsu Group. All ten staff members are in their twenties, creating an atmosphere filled with youthful energy and enthusiasm.
#HRMTstage #frenchcuisine #tokyogroumet Less

北杜市の山間。2000坪の敷地に建つ「リストランテ　テラサキ」で、「リストランテ　マッサ」のマダム　かをりさんとお嬢さんのさくら呼さんが、出版のお祝いをしてくださいました。　新緑に囲まれ、遠くに八ヶ岳を望み、聞こえるのは鳥の声と小川のせせらぎ。
そんなロケーションと、寺崎シェフ渾身のイタリアンだけでも至福なのに、最後には、シェフが、フリューゲンホルンで、
My foolish heart を演奏してくれたのです。
地上の楽園。　記憶に刻まれる時間。
感謝しかありません。
Nestled in the mountains of Hokuto, on a sprawling 2,000-tsubo estate, Ristorante Terasaki hosted a beautiful celebration for the publication of my book, graciously arranged by Kaori-san, the owner of Ristorante Massa, and her daughter Sakurako san.

Surrounded by fresh greenery, with the distant view of Mount Yatsugatake, the only sounds were birdsong and the gentle murmur of a stream.

That setting alone, together with Chef Terasaki’s heartfelt Italian cuisine, would have been enough to make the day unforgettable. But at the very end, the chef picked up his flugelhorn and played My Foolish Heart.

A paradise on earth.
A moment forever etched in my memory.
I feel nothing but gratitude.
#ristoranteterasaki #italiancuisine #yamanashigroumet Less

惜しまれつつ閉店したフレンチの名店「コートドール」のメンバーがどうしていらっしゃるのか気になるところです。
熟年のサービスマンのお一人は、先日「ルブルギニオン」にいらっしゃいました。
そしてキッチンにいらした5名のうち、荻野さんは、このほど北千住で独立。店名は斉須シェフによる命名です。
あの味を求めて、目下のところ、当時の常連さんが多いそう。
もともと下町が好きだったことと、コストを考え、この立地。
にしても、実に良心的な価格設定でした。
I often find myself wondering what became of the team behind the legendary French restaurant Côte d’Or, whose closure was so deeply mourned.

One of the veteran service staff members recently resurfaced at Le Bourguignon.

And among the five chefs who once worked in the kitchen, Mr. Ogino has now opened his own restaurant in Kita-Senju. Even the restaurant’s name was given by Chef Saïsu himself.

For now, many of the guests are said to be longtime regulars from the Côte d’Or days, still seeking those unforgettable flavors.

He chose this location partly because he has always loved Tokyo’s old downtown neighborhoods, and partly for practical cost reasons.

Even so, the pricing struck me as remarkably sincere and generous.
#frenchbistrokairos #frenchcuisine #tokyogroumet Less

毎月定期訪問の「VERT」です。
一度シェフの頭の中を見てみたいという衝動に駆られるほど、
想像を超えるクリエイティビティ、自由な発想。
今回は、9種の薔薇と新茶を駆使し、目眩く世界に。

A monthly pilgrimage to VERT.
It almost makes me want to peer inside the chef’s mind —
the creativity is beyond imagination, the ideas utterly free and unconventional.

This time, nine varieties of roses and freshly harvested new tea were woven together into a dazzling, dreamlike world.
#vert #japanesetea #tokyogroumet Less

コペンハーゲン「Kadeau」で、研修に来ていた大渕大樹さんと出会ったのは2年前。その後帰国して、横浜元町に、テンポラリーなレストランを開業。修行の成果全開の力作でした。
今年後半には、都内で開業する予定とのこと。
I first met Taiju Obuchi two years ago at Kadeau in Copenhagen, where he was training. After returning to Japan, he opened a temporary restaurant in Yokohama Motomachi, showcasing the full fruits of his experience and hard work.
It was an impressive and highly accomplished debut.

He is now planning to open his own restaurant in Tokyo later this year.
#l’exellence #innovativecuisine #yokohamagroumet Less

Eight years after my last visit, I returned to the Basque restaurant “Sardexka.”
The chef is deeply committed to naturally farmed vegetables, serving creative twists on traditional dishes such as menestra and cocido.

The Mikohara lotus root was especially remarkable — steamed, boiled, roasted, and even transformed into fried gnocchi, revealing its many different expressions.
#sardexka #basquecuisine #tokyogroumet Less

世界で唯一、魚の熟成庫をもつフレンチ「Simplicité 」
メジマグロ、メカジキ、タコなどを使った海のシャルキュトリーは圧巻。　繊細な技にも感動します。
The one and only French restaurant in the world with its own fish-aging chamber, Simplicité.
Its seafood charcuterie, featuring young tuna, swordfish, octopus, and more, is truly spectacular. The delicate techniques on display are equally impressive.
#samplicité #frenchrestaurant #tokyogroumet Less

焼津　サスエ前田一門の「馳走　西健一」
鮮やかな真紅の皮目の金目鯛
美しく並べられた豆あじ

“Chisou Nishi Kenichi” in Yaizu is a place where you can fully appreciate the fish sourced by Sasue Maeda.

The vivid crimson skin of the splendid alfonsino.
Beautifully arranged juvenile horse mackerel.
#chisonishikenichi #shizuokagroumet #sasuemaeda Less