Petit Restaurant Bouquet de France (プチレストラン ブーケ・ド・フランス) Aomori

The restaurant is located in a quiet residential area in front of a park, which gives the impression that it’s a bit farther from Aomori Station than I expected, costing around JPY 3,000 by taxi.I opted for the most popular omakase course priced at JPY 16,800, paired with a JPY 11,000 wine selection.The apéritif was a delightful NV VEUVE PELLETIER BRUT with a pleasant acidity and soft texture!【Amuse】The tartare of fresh bluefin tuna, with its refreshing iron notes, paired beautifully with Parmesan cheese. The crispy, fragrant tart shell was also delicious.【Appetizers】1. Shiba shrimp with onion espuma and onion chips... The smooth onion espuma sauce extracts a rich umami flavor, gently enveloping the delicate sweetness of the shrimp.2. Sea urchin flan... A smooth flan and jelly combined with Murakami purple sea urchin from Shimokita. It’s inspired by a strawberry stew. The clear jelly and gentle flan flavor highlight the rich sweetness of the sea urchin.3. Marinated flatfish... The balance of sweetness and acidity is outstanding. The accompanying baby cucumber, stock, nasturtium, and fennel beautifully enhance the delicate umami of the flatfish. It’s wonderful!4. Tomato jelly with sea pineapple and whelk... This refreshing dish uses thick, fresh sea pineapple. The green of the wild vegetable contrasts beautifully with the red of the tomato. The jelly is made from tomato juice that has been double-extracted to achieve a yellow hue. The mild sea pineapple and the delicious whelk alternate in the jelly, which has an excellent acidity—perfect for acidity lovers.5. Scallops with zucchini flowers... This dish features steamed zucchini flowers filled with scallops from Mutsu Bay, available only during this season. You press it down with a spoon and enjoy it with a sauce made from scallop broth and Noilly Prat. The aroma of white truffle enhances the sweetness of the scallops, and the espuma sauce is simply divine.6. Black abalone... The slowly simmered black abalone is astonishingly tender, with a delightful bounce that provides a satisfying bite! The buttery flavor and the rich liver sauce create a blissful experience. Delicious!【Fish】Grilled sweetfish from Deep Ura... The crispy skin of the sweetfish is perfectly paired with a crustacean sauce. The salty flavor of the accompanying lettuce enhances the contours of the sweetfish, while the aromatic crustacean sauce holds the delicate umami of the fish beautifully. So tasty!【Meat】Roasted Ezo deer... The mild Ezo deer is incredibly tender, with a stylish wild flavor. The sauce made with black vinegar and honey is superb, captivating diners even as they approach the fourth corner of fullness. The umami of the Ezo deer expands with each bite, making it indescribably wonderful.【Dessert】Peach and mascarpone ice cream... Enjoy it before the foam disappears! The herbal aroma is lovely.【Coffee】Espresso◾︎ NV VEUVE PELLETIER BRUT... A smooth champagne with a balanced fruitiness and acidity.◾︎ Te Pā Oke Sauvignon Blanc... A crisp and stylish white wine.◾︎ Château Saint Jean de la Gineste Nos Jours Heureux Corbières Rosé... A refreshing summer rosé that pairs perfectly with the marinated dishes.◾︎ AKABU Jade... Endless transparency! The best summer sake shining like jade.◾︎ MAISON CHAMPY Bourgogne Aligote... A wonderful balance of acidity and fruitiness! The refreshing aftertaste and fruity acidity pair excellently with the sweetness of the scallops.◾︎ Alsace Complantation2024 Domaine Marcel Deiss... A dry Alsace white wine complements the black abalone beautifully.◾︎ Bread & Butter Wines Reserve Chardonnay 2022... A complex wine with a good balance of fruitiness and acidity, offering a mellow sweetness.◾︎ Cellier des Princes Châteauneuf-du-Pape 2023... A rich, spicy red wine with a refined aftertaste that pairs perfectly with the Ezo deer.Wow, everything was incredibly delicious! The dishes, backed by the chef's solid skills honed in three-star restaurants and various renowned establishments, were delicate, clear, and showcased a variety of umami flavors. The pairing by the kind wife was spot on as well. I will definitely stop by again next year after golfing! Less

On the Sunday of the three-day weekend, I embarked on a culinary journey to Aomori in search of truly delicious dishes. The first stop was the unique French restaurant in Northern Japan, Petit Restaurant Bouquet de France. The talented owner-chef, Hiromichi Narazaki, honed his skills at Michelin-starred restaurants in France and renowned establishments in Japan, such as La butte boise'e in Okusawa and CHEZ MATSUO in Shoto. Together with Madame Yoko, who serves as the waitress, they run this representative French restaurant in Northern Japan.For the aperitif, I enjoyed Veuve Pelletier Brut, followed by a visually stunning dish served in a spherical porcelain bowl: natural sea cucumber, which has a sweetness that lingers after swallowing, paired with the crunchy texture of "Rakkyo" (Japanese scallion) shoots and a delightful amuse-bouche featuring tomatoes and the herb borage flowers. The appetizer course consisted of multiple dishes. The first plate featured sweet shrimp with cauliflower espuma and onion chips—fresh, sweet, and plump shrimp from nearby waters. The second plate showcased a sea urchin flan made with abundant fresh sea urchin, reimagining the local Hachinohe dish "Ichigo-ni". The third plate presented carpaccio of "Mako-karei" (flatfish) from Nobechi, followed by the fourth plate featuring stuffed zucchini flowers from the chef's garden, filled with the rare "Hokkaido scallops" from Mutsu Bay, topped generously with summer truffles.The fifth plate awakened my Japanese DNA with a Loire-style dish of natural eel from Lake Ogawara, reminiscent of grilled eel rice. After savoring this dish with a port wine sauce, the sixth plate featured a sautéed abalone from the elusive Kuroku Island, which I had requested in advance. This dish, served with liver sauce, was a heavenly experience. The abalone, cooked slowly using a Japanese technique, was astonishingly tender yet retained a delightful bounce and slight chewiness. Unlike the increasingly common farmed abalone from Sanriku, its flavor was entirely different.For the main fish course, I enjoyed the crispy-scaled "Amasaba" (sweetfish) with snap pea flowers and beurre blanc sauce, while the main meat course featured perfectly cooked "lamb" from the Akita Prefecture, paired with a glass of Cellier des Princes Châteauneuf-du-Pape. This moment of bliss was further enhanced by a dessert of "white peach" with mascarpone ice cream and mint, completing the chef's special omakase course.I finished with a double espresso and a strong highball made with "Yamazaki" as a digestif. The wine pairing by Madame Yoko complemented Chef Narazaki's dishes perfectly, showcasing elegant and refined cuisine that generously utilized natural seafood from the Aomori coast. The high level of the sauces, which form the foundation of French cuisine, kept my palate delighted throughout the meal. This truly is a restaurant I wish to visit for a lifetime, ranking among the best in Northern Japan.With each visit, I am increasingly impressed by Chef Narazaki's culinary skills and precision. This is not a restaurant to be judged after just one or two visits. The quality of the dishes here is on a completely different level compared to the trendy places that gain high ratings through media exposure and events. Less

I took a solo trip for 2 nights and 3 days using the JR East 5-Day Unlimited Adult Holiday Club Pass. On the first day, I visited "Petit Restaurant Bouquet de France" in Aomori City, a place I had been curious about for a while. I made a reservation and enjoyed a JPY 10,000 lunch course.The first amuse-bouche was a playful dish served in a container lined with coffee beans. Inside a light pastry was tuna tartare, topped with delicately shaved cheese. It elevated my mood from the very first bite.Next was the sea urchin flan, featuring a smooth flan paired with jelly and local Shimokita sea urchin. The moment it touched my palate, the rich sweetness and depth of the sea urchin spread, leaving me in awe of its deliciousness.The appetizer of mackerel and green beans was visually striking with its beautiful cross-section. The umami of the lightly cured mackerel combined with the texture of the green beans and the aroma of shiso created a delightful depth when paired with the sauce.The dish of whelk and tomato jelly featured crunchy whelk that paired wonderfully with the acidity and umami of the tomato, beautifully garnished with edible flowers.The stuffed zucchini flower was filled generously with scallops, accompanied by a light cream espuma sauce infused with scallop broth. As the foam dissolved, the flavors elegantly spread across the palate.The abalone risotto was cooked to perfection, astonishingly tender, and when combined with the liver sauce, it offered an indulgent taste.For the fish course, we had the premium fish, hon-ara. The skin was crispy, the flesh was fluffy, and the orange sauce made from crustacean broth complemented it perfectly.The main dish featured the rare horse meat from Goshogawara, cooked to a beautiful rosy hue, allowing me to fully enjoy the moist umami of the red meat. The accompanying local vegetables, such as mini carrots and snap peas, added a lovely sweetness.For dessert, I enjoyed a refreshing dish of muscat grapes, jelly, and mascarpone. The blue borage flowers in the glass dish provided a stunning finish to the meal.I also requested pairings, and they kindly adjusted the aperitif to beer according to my preference, which left a great impression. The five glasses of wine that followed were well-selected to complement each dish, making the dining experience even more enjoyable.On that day, the restaurant happened to be privately reserved, allowing me to savor the dishes in a quiet atmosphere, which felt quite luxurious. The use of seasonal ingredients from Aomori was impressive for a JPY 10,000 lunch course, with surprises continuing until the end. The quality of the dishes, along with the ambiance and service, made me want to return. I look forward to visiting again in a different season. It was a great meal! Less

I visited for lunch. Each dish that arrived at the table was so beautifully presented that I couldn't help but take photos, making the experience visually enjoyable from the start. The fish dishes were particularly impressive, showcasing the freshness and deliciousness of the seafood. The food was, of course, delicious, but the timing of the service was also impeccable. They adjusted to our pace and provided our meals promptly, considering my request to finish early due to limited transportation options. I was able to fully enjoy my meal. The service was warm, and the cozy atmosphere added to the charm. With a great balance of food, ambiance, and service, I highly recommend this restaurant for special occasions or for a slightly luxurious lunch on a regular day. Less

Nestled quietly in Aomori City, Petit Restaurant Bouquet de France showcases a deep commitment to local ingredients, which is consistently evident throughout the entire course.The first dish that left an impression was the tuna tartare paired with Parmesan cheese. The oceanic aroma of the tuna and the richness of the cheese complemented each other perfectly, making it an excellent introduction to the meal. Next, the sea urchin from Shimokita, combined with a hidden layer of French sauce, was exceptional, with the sweetness of the sea urchin expanding richly with each layer.The mid-course featured marinated flatfish, a risotto with blue crab and fava beans, and scallops from Mutsu Bay, all beautifully representing the abundance of Aomori's sea. A dish of abalone from Mutsu Bay paired with koshiabura highlighted the fragrance of wild vegetables, subtly enhancing the umami of the seafood and emphasizing the seasonal aspect.The sweetfish from Deepura Town was served as Matsukasa-yaki, with the crispy texture of the raised scales harmonizing beautifully with the depth of the crustacean sauce.The main course was a steak of horse tenderloin from Kanagi Town in Goshogawara City. The beautifully finished cut, with its deep reddish-purple hue, conveyed the rich flavor of the lean meat directly. To conclude, a dessert of frozen Basque cheesecake layered over mascarpone and finished with strawberry sauce was light yet lingering.It was an evening that carefully connected the sea, mountains, and land of Aomori. This restaurant will be remembered not for its flamboyance, but for its sincerity. Less

After buying some sweets in Hirosaki, I rushed back to Aomori City for lunch─=≡Σ((( つ•̀ω•́)GO！Petit Restaurant Bouquet de France is closest to Koyanagi Station, but since I had some time, I decided to walk from Higashi-Aomori Station.However, that turned out to be a big mistake (*/▽＼*)ｷｬｯ. It was really tough:( ;´⌓`;):But after that exhausting walk, I was optimistic about enjoying some delicious food once I got inside (๑•̀ㅂ•́)و✧.As the name suggests, it’s a petite restaurant located in a house with a cozy capacity of about 12 seats. However, depending on the seating arrangement, it seems they can accommodate around 20 people ( ‘-^ )b.What I ordered this time was…☆ Lunch Course 10000 JPY 10000 (tax included)I had made a reservation through Tabelog (^_-)-☆.I also added a short pairing! ◇ Short Pairing JPY 5500I’m still not very knowledgeable about wine, so please be patient while my partner reviews it ( ･᷄ ᴗ･᷅ )ゝ.The dishes we enjoyed are as follows:◎ Two Amuse Bouche- Foie Gras Parfait- Pork Terrine CanapéThey looked adorable and tasted exquisite (๑♡∀♡๑).◎ Lobster Jelly with New Onion VeloutéThis was the MVP of the meal (⸝⸝⸝›௰‹⸝⸝⸝)ﾝﾏｯ~♡.◎ Country BreadI made sure to clean up the incredibly delicious sauce with it, haha. It would be a sin to leave such a tasty sauce behind!◎ Flounder CarpaccioThe edible flowers were beautifully arranged, and the dressing was incredibly refreshing♪.◎ Sweetfish Wrapped in Phyllo PastryThe fragrant taste and texture of the phyllo, along with the green beans and white wine sauce, were outstanding♥️.◎ Abalone and Bamboo Shoot RisottoServed with kogomi and taranome♪.The liver sauce was rich and incredibly delicious (　ﾟдﾟ)ﾝﾏｯ!◎ Marinated IsinagiServed with koshiabura♪.This sauce was also incredibly tasty♥️.◎ Horse TenderloinThe horse tenderloin from Goshogawara was paired with a sauce made from fuki no tou, and it was so tender and delicious that I thought it was a dream (*´༥`*)♡.◎ DessertYogurt ice cream topped with berry sauce, with espresso ice cream on top♪. It was garnished with borage, making it visually appealing as well♡.I had espresso while my partner had tea.The dishes, which focused on local ingredients, were of such high quality that it was hard to believe it was a JPY 10000 course, and I was amazed ((((；ﾟДﾟ))))!Everything I tasted was delicious♥️.Among all the French cuisine I’ve had, this was top-class and matched my palate perfectly (⁎⁍̴̀﹃ ⁍̴́⁎)♡.Although it’s far from the nearest station and the location isn’t great, it’s definitely a wonderful restaurant worth visiting despite that (๑•̀⌄ｰ́๑)b.On the way back, I did call a taxi, though, haha.It was a great meal! m(_牛_)m Less

During my stay in Aomori, I found that many of the restaurants I was interested in didn’t serve lunch, so I did some research and discovered this place. Since they offered lunch, I made a reservation and went to check it out. The location is a bit far from Shin-Aomori Station and Aomori Station, and public transportation is infrequent, so I took a taxi. In rural areas, buses and trains don’t run often, so it’s good to plan ahead to avoid any last-minute stress! I hadn’t done much research beforehand, so I mistakenly thought it would be a large restaurant. When I arrived, I found it was a small, cozy house-like restaurant, which made me realize that "Petit Restaurant" really fits the concept. On the day I visited, there were only two groups for lunch, and I felt that the timing of the food service was perfect, even for someone like me who tends to eat quickly. Most importantly, the prices were very reasonable, yet the food was incredibly delicious. The fish dishes, in particular, were outstanding. The flavors were exactly to my liking, and I felt that I would definitely want to return if I came back to Aomori. It was such a delight to enjoy this meal for just JPY 10,000. The meat was also unique, featuring horse tenderloin, which was very tasty. Even though I don’t often have the chance to visit places like this in rural areas, I promised myself I would come back! I was dining solo and finished my meal fairly quickly, but I imagine the usual pace is more relaxed. If you have train schedules to consider, it seems they would be accommodating if you consulted with them in advance. It was a great meal! Reservation method: Tabelog Course price: JPY 10,000 Duration: About 1 hour and 15 minutes Reservation difficulty: Quite available Order: Rococo Beer and non-alcoholic apple sparkling Total bill: JPY 13,059 Less