Budoonomori Les Tonnelles (レストランぶどうの森 レ・トネル) Kanazawa

Located in Kanazawa City, the restaurant Budoonomori Les Tonnelles is a French fusion restaurant that offers dishes made from ingredients sourced from its own vineyard.Nestled within a vineyard that features a direct sales shop for various grapes, the restaurant is set in a tunnel where grape bunches hang within reach.With four tables for four guests each, the dishes crafted by a Mexican chef trained in French cuisine utilize a variety of spices and fresh herbs from the vineyard, resulting in unique and creative meals.On this visit for lunch, I opted for the alcohol pairing."Butternut Squash Dish"This dish features slices of cooked butternut squash served over octopus and Mexican rice (octopus rice). The subtle aroma and sweetness of the squash blend beautifully with the rice, making it a delightful pairing."Homemade Salsa and Vegetable Chips"Using a traditional Mexican tool called a molcajete (stone mortar), I made fresh salsa sauce myself, which I enjoyed dipping with homemade vegetable chips."Mackerel and Pearl Onion Tacos" was another fun yet challenging dish to eat.Dessert by a pastry chef from Taiwan, "Grape Parfait"This parfait, made with Benibaraado and Burakku Barado grapes, looks rich but is surprisingly light, allowing for a full enjoyment of the sweet and sour grape flavors. (The grape variety hanging in the restaurant is Jiko.)It was a great meal!Vegetable Consommé SoupGardener Takada LabAmaranth, water spinach, amanaga, okra, and watercress.Boxed Amuse Bouche:- Costada with okra and isaki (Japanese grunt fish)- Mexican spring rolls with figs and homemade prosciutto ricotta cheese- Hummus sauce (for dipping vegetables)Making salsa with a molcajete and enjoying it with vegetable chips.Manjyu pepper and smoked suzuki marinated from Nanao, served with basil and basil sauce.Rice flour bread.Low-temperature cooked rock oysters with fried Mexican oyster extract sweets, served with fennel sauce and strained fennel, along with pickled flowers.Grilled mackerel with paprika sauce and pearl onion salad, served with green curry-style sauce and mole sauce on tortillas.Butternut squash with octopus and Mexican rice (octopus rice).Grilled venison tenderloin marinated in red wine and koji, served with berry sauce.Cucumber and mint dessert, featuring granita and sorbet with lime.Rose-scented gin.Grape parfait with Benibaraado and Burakku Barado.Nisanmi coffee.Tea sweets. Less

Arrived two minutes early. I moved from the café on the same premises, so I came in just before my reservation. The atmosphere is open and bright. I was guided to the waiting area in the front.The grape harvest has begun, and it seems like they are selling directly. There appear to be various shops on the premises besides the restaurant.They offer non-alcoholic pairings. The menu is creatively designed with grape motifs. It’s quite stylish.In the waiting room, I had today’s vegetable consomme, a chilled soup. It’s packed with all the vegetables that will be served today.I was then shown to my table. Inside, there is a single grapevine that has been preserved. They decided to keep just one during the building construction.For the first amuse-bouche, I had a Chardonnay sparkling wine. Delicious.The ambiance feels like a treasure chest, with a small garden. It’s quite chic.Gardener Takada Lab. You dip vegetables from a garden-like vegetable patch to eat. Interesting. Instead of soil, they use okara, so it’s safe to eat directly.Fig. The outer layer is meat, and the sweetness blends nicely.Hozuki (Japanese lantern plant). Sweet shrimp is inside, with a Mexican flavor.Tomato. You grate it yourself to make a sauce. It pairs well with vegetable and zucchini chips. A bit spicy, but just the right amount of heat. You can even eat the sauce on its own.The pairing is homemade grape juice. It balances the spiciness.Basil. Basil sorbet. Smoked Isaki (Japanese sea bream). Nutmeg and herb oil. The refreshing taste of the smoked Isaki and herbs is delightful, with a hint of spiciness that comes later.The pairing is homemade basil beer. It’s not too sweet and has a slight bitterness.Fennel. Muneo, a traditional Mexican sweet, is blended with oyster essence. The oysters are cooked at 65 degrees for one hour. Delicious. There’s no strong metallic smell, and it goes down smoothly. Fennel sauce and pickles complement the oysters nicely.The pairing is gin, made with matsunato. It’s a non-alcoholic version of homemade liquor. Very refreshing.Becoros. Tortilla. Charcoal-grilled Suzuki (sea bass) with onions and wild herb fritters. Wrap it in a tortilla. It’s quite spicy. The Suzuki is very light, so it pairs well with the sauce and is delicious.The pairing is Pebache, a traditional Mexican drink. It’s often enjoyed with tortillas. Made from corn and figs. It’s quite sweet, with a strong fig flavor, but it balances well with the dish.Palate cleanser. Tomato and plum sorbet. The sourness of the plum is softened, making it easy to eat. It comes at a perfect time, perhaps to prevent the spiciness from lingering.Zucchini. With two types of cheese and a slightly spicy sauce. The cheese makes it mild, and you enjoy it with the zucchini. Is that a zucchini flower on top? It’s fried. Underneath, there’s corn mixed with cheese.The pairing is an elderflower tea cocktail. The first sip has a sweet aroma, and then it gradually changes, creating a mysterious sensation.Eggplant. The pairing is jasmine tea. The jasmine aroma is incredible. Very elegant.Sake lees-raised Kurobe Wagyu. With blueberry sauce and meat umami sauce. Extremely tender. The acidity of the blueberries is delightful. The eggplant is incredibly delicious, melting in your mouth. There’s a hint of charcoal flavor, which is also nice.Cucumber. Cucumber and mint, instantly frozen with liquid nitrogen. Topped with cucumber slices. Cucumber sorbet is unusual. It retains the texture of cucumber. Interesting. It’s quite low in sweetness, making it easy to eat.Post-meal drink. A drink made from harvested roses. It has a wonderful aroma. You can smell the rose fragrance as you drink. The overall sensation created by the aroma is fantastic. It’s addictive.Apricot. Sorbet. It’s quite melted, with a strong apricot flavor. Chocolate in a tube. The outside is caramel, and the inside is chocolate. Comfort. It’s chocolate-based with apricot on top. When you eat it together with the chocolate, it creates a good balance.Petit sweets. Herbal tea choices. Since it’s a special occasion, I hope to enjoy what I picked from the garden. Lemongrass and others. It has a nice aroma. Very refreshing. It pairs well with sweet desserts.The three types are: Rose cream puff. Macaron. Petit tart. The rose cream puff envelops you in rose fragrance as you eat it. Such a lovely aroma.This course utilizes locally sourced vegetables from my own garden. I’m sure the menu will be different when I come back next time. If you love vegetables, I highly recommend visiting at least once. Less

I finally visited a restaurant that a friend had recommended to me for a long time.I enjoyed a lunch course with pairings.The building had a very stylish atmosphere, and the explanations of the dishes were extremely detailed. It was one of the most satisfying course meals I've had recently.Eating while harvesting vegetables was a fun experience.The vegetable chips made from crushed tomatoes were a new experience, and I wanted to eat more of them. They paired wonderfully with the drinks.Since the chef is from Mexico, we also had tacos, which were delicious, and I was satisfied with each dish.The gin that was served midway was also delightful, and I bought a bottle to take home as a souvenir.I heard that the menu changes slightly, so I would like to visit again in a different season.It was a great meal! Less

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 Less

The dishes are made using about 30 different types of vegetables, which are said to be grown right in the field in front of the restaurant.Experiencing a meal while looking at the source of the ingredients is quite rare, and it really emphasizes the closeness to the produce.There are pairing options available, allowing you to choose from alcoholic, non-alcoholic, or mixed beverages. You can enjoy the combinations with your meal while relaxing in a comfortable atmosphere.The architecture also reflects a strong commitment to design, with a space created by Shigeru Ban featuring a wall of grapevines that is very impressive. It’s said that in summer, the grapes spread across the area, making it a particularly recommended time to visit.The dishes are served in custom-made pottery, showcasing a meticulous attention to detail in the overall aesthetic.The garden is also open for exploration, so if you have the time, I highly recommend taking a stroll.The chef is originally from Mexico, and you can really feel the essence of Mexican cuisine in the dishes. Additionally, the menu is decided on the day based on the condition of the vegetables, so it changes every morning. The staff member explaining the dishes is also well-informed about that day’s offerings, which speaks to the overall passion and high quality of the restaurant.Moreover, the knives are made by Takamura Hamono, a place famous for the knives used by Takuya Kimura in "Grand Maison Tokyo." These knives are now in such high demand that they can only be purchased after a long wait.It was a truly special experience. Less

The chef is originally from Mexico, and you can stroll through the fields before entering the restaurant. It truly embodies the Farm to Table concept.【Overall Impression】The location is great, the Farm to Table concept is appealing, and the experience engages all five senses, making it a wonderful restaurant. However, there are some questions that arise when looking at each individual dish.【Detailed Review】The amuse-bouche and the bamboo shoot dish were excellent. Overall, the vegetables were delicious, likely due to high-quality ingredients and good seasoning. The aromas were rich, with hints of rose, herbs, and sansho pepper stimulating the senses. The view of the fields from the seating area and the grapevines growing indoors added to the sensory experience. The non-alcoholic pairings were also well-matched and delightful.However, there were moments where the Mexican and spicy flavors were a bit overpowering, which detracted from the natural taste of the ingredients. Given that Hokuriku is known for its abundant seafood, I felt that the sweetness of the shrimp and crab (even if they are out of season, haha) was not fully utilized.【Additional Notes on the Photos】Amuse-bouche: The pairing included herbal tea from their own farm, which complemented the dishes perfectly. It seemed to wash away the bitterness of the freshly picked vegetables.1. You can pick your own vegetables from a simulated field and dip them in cream. The freshly harvested vegetables are rich in flavor and incredibly delicious, showcasing the taste of fresh produce.2. Gougère paired with seasonal artichokes and cheese from their own farm, along with game ham, was exquisite—so delicious it made me want to pull my hair out!3. Strawberries and tuna from their own farm were also delightful. Less