LA VAGABONDE (ラ・ヴァガボンド) Nagoya

Upon entering, the muggy and lethargic atmosphere typical of the rainy season faded away as I indulged in the meal. The refined bitterness, spices, and acidity of the dishes permeated my senses, making me forget the sound of the rain outside and even the passage of time.Bitterness is a challenging element to balance, but in this course, the naturally positive bitterness and rich flavors of seasonal ingredients heralding the arrival of early summer were beautifully contrasted with refreshing acidity from fruit, vinegar, and gazpacho sauce, resulting in an astonishingly crisp aftertaste.Additionally, the homemade bread and rye bread from Sourie Poo felt particularly supple, perhaps due to the high humidity of the rainy season, blending seamlessly with the sauces and flow of the course.I learned that the restaurant will undergo significant renovations starting in July, leading to a three-month closure. I eagerly anticipate how this familiar space will transform and look forward to experiencing the evolved LA VAGABONDE. Less

Two dishes that captivate with their vibrant green strength and beauty: a dish of snap peas with clams submerged in a delicate broth…Akin to a painting, the red sea bream paired with wild garlic powder and wild asparagus brings a sense of tranquility.The refreshing crunch of the giant white asparagus from Land, bursting with vitality…The milk-fed lamb, raised solely on mother's milk for just over a month, is characterized by its pink color, juiciness, and tender, delicate texture. Enjoy a comparison of flavors with the accompanying back loin, tenderloin, and belly of the French Pyrenees lamb alongside the milk-fed lamb!Chef Iwamoto's creations are of top-level quality and satisfaction, making this a proud representative of French cuisine in Nagoya!It was a great meal! (^^)Today's menu: JPY 30,000Omakase Course: JPY 28,050Snap peas and clams with olive oil and garlic flowersFresh sea urchin with rice flourYoung corn and white shrimpConfited sweetfish with melonYaito bonito, black-haired wagyu prosciutto, pig's trotter with adzuki beans, and squid ink frittersHokkaido hairy crab with fruit tomato sheet and fruit tomato gazpacho sauceKatsuura red sea bream with wild garlic, wild asparagus, and fresh seaweedRoasted white asparagus from Land with surf clams, sakura shrimp fritters, mimolette cheese, and summer truffleFoie gras terrine with tonka bean monaka, pecans, and flaxseedMilk-fed lamb from the French Pyrenees: back loin, tenderloin, belly, with arugula foam and bent bamboo shootsLoquat jelly with pentasIce with Banyuls wineRaspberry chocolate eclairCanelé, hōzuki, macaronsCoffeeOther drinks Less

La VagabondeInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would be grateful for your likes, follows, and saves of the restaurant.I revisited "La Vagabonde," which won the Tabelog Award 2026 BRONZE and is recognized as one of the top 100 restaurants. It is the most popular French restaurant in Nagoya, and reservations can be quite difficult to secure. Personally, it is my favorite French restaurant in Nagoya. It opened in April 2011.The location is a quiet area just a 3-minute walk from Tsuruma Station, tucked away from the main street. It is on the first floor of Canon Pia Tsuruma.The interior features a calm atmosphere with table seating, semi-private rooms, and counter seating.The service is exceptional, leaving no room for criticism. It truly deserves its two Michelin stars (the Aichi edition has not been published yet).Here are the dishes I enjoyed that day, along with some thoughts:"Snap Peas and Clams" Kyoto snap pea puree and beans, white wine steamed clams from Kuwana, olive oil, and linaria."Sea Urchin Tart" Fresh sea urchin, rice flour and nori chips, cheese."Corn and Botan Shrimp Tart" Margarine tart crust, corn puree, young corn, botan shrimp with colatura and oil, and goat cheese."Young Sweetfish Confit and Melon" Inside the cup is young sweetfish confit, combined with new ginger and lime flesh. Topped with hollowed melon and dill."Black Wagyu Ham" Filled with Nara-grown flower pepper and fromage blanc."Yaito Katsuo" At first glance, it looks like sushi, but the rice part is made from finely shredded Bintje potatoes aged in snow for two years, with shiso flowers and raspberry vinegar."Firefly Squid and Raisins" A terrine of pig's trotter and firefly squid paste, breaded with squid ink. Topped with firefly squid and raisins marinated in lamb."Hairy Crab and Tomato Jelly Sheet" A layer of black rice at the bottom, topped with chopped fennel, wasabi greens, and mustard greens, mixed hairy crab meat with crab miso, tomato extract jelly sheet, Italian parsley and Kujo green onion oil, marigold flowers, caviar, and fruit tomato gazpacho sauce. Visually stunning and delicious. It was truly amazing!"Bread""Butter""Baguette""White Asparagus" Roasted white asparagus grown in the open fields of Landes, France. Topped with sakura shrimp and shallots, shaved mimolette, and summer truffle. Served with Jerusalem artichoke puree, sakura shrimp oil, and a frothy vin jaune sauce."Foie Gras and Pecan Nuts" Foie gras sandwiched with Miyazaki mango in a tonka bean cookie. Topped with yuzu puree and baked pecan nuts."Young Pigeon" Roasted breast of young pigeon, homemade sausage of pigeon breast and duck meat with green pepper, chanterelle mushrooms, parsnips, arugula, pigeon jus (pigeon broth sauce), watercress foam, white truffle salt, and whole pepper."Loquat" Layers of loquat, yogurt, and amaretto, pomelo and gin sorbet, poached loquat flesh, chamomile tea jelly, and pentas."Raspberry Éclair with Elderflower" Generously topped with fresh raspberries, sandwiched with raspberry and rhubarb sorbet in a mugwort cookie dough, and chocolate mousse. Finished with champagne and orange espuma sauce, and dried powder of beets and raspberry vinegar."Black Tea""Canelé""Hozuki" Carefully coated with white chocolate."Taiwan Pineapple Macaron" Filled with Taiwan pineapple flesh and cream.I had a wonderful time and would love to visit again. It was a great meal! Less

I visited my favorite power spot, LA VAGABONDE, again!The calm atmosphere, the warm hospitality from the staff, and the specialty dishes that engage all five senses—everything about LA VAGABONDE is simply perfect. I love it! ♥️Tonight, I came before their long break for renovations.First, my husband enjoyed a pairing with champagne while I toasted with non-alcoholic champagne. Then we indulged in our favorite seven-course dinner from the Fossil Menu. ★彡◆ Fossil Menu - 7 Dishes◆ Shellfish◆ Kichiji◆ Blue Lobster◆ Black Wagyu◆ Round Bread with Butter◆ Loquat◆ Pinot de Charentes◆ Raspberries◆ Tea Sweets with CoffeeOnce again, the visual presentation of the dishes was stunning. The Fossil Menu, crafted by Chef Iwamoto, always impresses with its high level of completion and diverse ingredients, leaving me in awe every time I visit. ♥️Next, we enjoyed the classic cold appetizer of shellfish, which we love. Following that, we had the luxurious blue lobster, perfectly balanced with a bubbly sauce—delicious! On this occasion, we also savored the black wagyu, which was incredibly flavorful and satisfying as the main dish! Afterward, we enjoyed dessert, but we took the tea sweets home with us. ☆〜（ゝ。∂）♡♡♡Every visit to this wonderful place is a healing experience for me. LA VAGABONDE is truly my power spot! ♥️It was a great meal! (o^^o) I look forward to my next visit after the renovations! ☆彡 Less

After about a month and a half, I returned to LA VAGABONDE.This time, I enjoyed a lunch with a wine pairing (in smaller portions).The meal consisted of 16 dishes, including 7 amuse-bouches, an appetizer, a fish dish, a specialty, a main course, 2 desserts, and 3 tea sweets.**Amuse-Bouche [On Fossils]** First up, the first dish. **Cocktail of Torigai** This amuse-bouche features Torigai from Mikawa Bay in Aichi Prefecture, presented in a cocktail style. The Torigai is gently cooked to enhance its sweetness, served atop a sweet puree made from new onions and a jelly derived from consomme. The yellow flowers sprinkled on top are dried canola flowers. When enjoyed with a small spoon, the various flavors blend in your mouth, delivering an exceptional umami and texture. This is an exquisite amuse-bouche I had for the first time.The experience begins with this first dish.At this point, a hand towel is provided. This service is due to the finger food nature of many of LA VAGABONDE's amuse-bouches. It's a wonderful touch.Next, three dishes: **Sea Urchin** This amuse-bouche features fresh sea urchin from Hokkaido, a classic finger food at LA VAGABONDE. Underneath, there are rice flour and nori chips, with creamy Langres cheese from the Champagne region of France sandwiched in between, topped with pea shoots. The combination of sea urchin, nori, cheese, and chips is outstanding, making this a consistently delicious classic amuse-bouche.**Ishidai Cornet** This amuse-bouche is shaped like a tube and uses Ishidai from Ishikawa Prefecture. It is filled with marinated Ishidai, seasoned with sherry vinegar for a tangy flavor, and enhanced with oil extracted from kaffir lime, lime, and fresh ginger for a refreshing finish. Topping it are small round pieces of mango and coriander. This dish allows you to enjoy the textures of both the pastry and the filling.**Hassaku Tart** On a tart crust infused with a Taiwanese spice called Margo (which has a lemongrass-like aroma), there is a filling of Hassaku citrus and Hokkaido botan shrimp marinated in Oloroso sherry for flavor, along with a filling of goat cheese from France called Sainte-Maure de Touraine, garnished with dill. This is an original amuse-bouche conceived by Mizuno-san, and the combination of ingredients offers great texture and flavor.The last three amuse-bouches: **Wagyu** This is a bresaola made from black-haired Wagyu beef produced by Chugen in Osaka. Inside, it is paired with flower pepper from Nara Prefecture and a fresh cheese called fromage blanc. You pick it up with your fingers and enjoy it in one bite; the pairing of the Wagyu bresaola with the flower pepper and cheese is delightful.**Yaito Katsuo** This dish features Yaito Katsuo in a sushi style. The skin is lightly grilled, and raspberry vinegar is sprinkled on top, garnished with shiso flowers. Underneath, there are finely shredded, aged Baron potatoes from Obihiro, Hokkaido. It's delicious.**Nanatani Duck** This is a homemade sausage made from the thigh meat of Nanatani Duck. It is seasoned with a spice called passion pepper, which has a scent reminiscent of Ethiopian passion fruit. The sausage is sautéed and topped with Karakona mustard and wild chickweed. This dish was also a first for me, and it was incredibly tasty.**Appetizer** **Hairy Crab** This is a stunning appetizer made with hairy crab from Miyagi Prefecture, resembling a work of art. Inside, there is shredded crab meat, and the transparent gel-like sheet on top is made from a brand of fruit tomato called Gokumei from Kato Farm in Aichi Prefecture. Underneath, there is a sauce of gazpacho with both acidity and sweetness, layered with a salad made from black rice and a steamed vegetable called Furuillu (fennel). Topping it are bronze fennel, marigold, cornflower, and caviar, creating a vibrant dish. An oil sauce made with Italian parsley and Kujo green onions is laid underneath, and when combined from top to bottom, you can enjoy an ultimate dish.**Fish Dish** **Kinmedai** This dish features Kinmedai from Katsuura, Chiba Prefecture. On top of the Kinmedai, there are sautéed daikon flowers, wild vegetables called urui, Kyoto bamboo shoots, and garlic chives. A slightly bitter puree made from butterbur and green olives is layered in between, and underneath is a refreshing citrus sauce made with Hyuganatsu and fresh seaweed from Hamana Lake. Dried powders of wild garlic and urui are sprinkled around. The fish dishes at LA VAGABONDE are always perfectly cooked, with a crispy skin and tender, fluffy flesh, and the various flavors blend together in a way that never fails to impress.**Off-Menu** **Foie Gras** This is a small dish featuring foie gras, a specialty of LA VAGABONDE. It consists of a cold terrine of foie gras and Miyazaki mango, wrapped in a cookie dough made with tonka beans, which have a sweet aroma similar to vanilla. On top, there is a slightly bitter and sour puree made with yuzu. Next to it is a croquant made with pecans, coated in egg whites and sugar, baked to a juicy finish, served on a hot stone. It’s always fluffy and fresh.**Main Course** **Aka-za Ebi with Foie Gras** This dish features a pie wrapped around Aka-za ebi and foie gras. Inside, there is pan-seared foie gras and lightly cooked Aka-za ebi, covered with quail meat and wrapped in pie dough before being baked. The sauce underneath is a sweet and rich sauce made with Madeira wine, with a foamy sauce made from watercress inside. The small onions are parsnips, and the asparagus-like items are a seasonal vegetable called Asperge Sauvage. Additionally, summer truffles are included, adding to the luxuriousness. Chef Iwamoto prepared this dish with the vision of it resembling a garden, including the plate. When you cut into the pie and combine it with the sauce, the flavors of the Aka-za ebi, foie gras, and quail merge, allowing you to enjoy the crispy texture of the pie. This is an exquisite dish crafted by Chef Iwamoto.**Dessert One** **Loquat** This dessert features loquats from Nagasaki Prefecture. It consists of loquat compote inside, topped with chamomile tea jelly. The green item is chamomile leaves, and on top is a white pentas flower. Inside, there are layers of sorbet, yogurt, and amaretto, which is a liqueur infused with the almond-scented kernel of apricot seeds. These are combined and layered at the bottom, and you scoop from the bottom to enjoy.**Dessert Two** **Benihoppe** This dessert features freshly picked Benihoppe strawberries from Kubota Strawberry Farm in Aisai City, Aichi Prefecture. The surface of the strawberries has three layers, surrounded by a marshmallow made with rosemary, white chocolate, and a thin layer of fruit jelly made with raspberries. Finished with sauce and powder, the sauce is a sweet and sour blend made with red wine and raspberry liqueur, while the powdered layer uses liquid nitrogen to create an ice powder made with Assam tea and cinnamon. When you cut the strawberries with a knife and combine them, you can enjoy a delicious treat.**Tea Sweets** **Macaron** This macaron is made with Taiwanese pineapple. Inside, there is a filling of pineapple flesh combined with cream cheese and vodka, topped with mojito mint.**Canelé** This is a traditional French pastry from Bordeaux. It is baked juicy with a syrup of rum and served on a hot stone. It’s always fluffy and fresh, no matter when you enjoy it.**Kumquat Compote** The kumquat compote is coated with a bitter chocolate from Valrhona called Carilobe, and further wrapped in a baked confection called feuilletine. Topped with white flowers of alyssum, this new dessert combining chocolate and citrus is incredibly delicious.A leisurely 2 hours and 50 minutes.Once again, it was a parade of first-time dishes.The cuisine at LA VAGABONDE combines various ingredients and dishes into one, but its true essence lies in the new flavors and textures that emerge when they blend in your mouth. The fusion creates a taste that is many times more delicious than the original, allowing for a fresh experience each time.For me, LA VAGABONDE is a comforting place that feels like home, providing a sense of relaxation. I believe this is thanks to the warm hospitality of Chef Iwamoto, the culinary team, and all the staff, including Mizuno-san.I look forward to visiting again after the restaurant's renovation to see what the new atmosphere will be like.As I walked away and turned the corner, I looked back to see Chef Iwamoto still seeing us off. I am grateful for such wonderful consideration. Less

A restaurant in Nagoya that captivates many food enthusiasts with its overwhelming originality and quality, surpassing renowned establishments nationwide. Owner-chef Ryusuke Iwamoto beautifully expresses his worldview and aesthetic sensibility in each dish, creating deep flavors filled with elegance and allure, much like a "VAGABONDE" (traveler).The seasonal ingredients are layered intricately, showcasing a refined design and structure that harmonizes form and flavor. Each visit fills me with surprise and a special sense of satisfaction.The course is elegantly structured, building anticipation with a flowing composition. The amuse-bouche served "on top of a fossil" features intricately seasoned dishes that delight the palate. The "appetizer" generously uses hairy crab, beautifully presented on a salad of black rice with herbs and vegetables, creating a vibrant and rich "work of art."The "Roasted Bonito" is enhanced with a broth of fish, featuring the exquisite flavors of Hyuganatsu citrus and seaweed, complemented by the bitterness of butterbur. The "Roasted Squab" is slowly roasted to achieve a moist and tender texture, with the thigh meat sausage delivering a direct, wild flavor, enhanced by the cooking technique and the jus de pigeon sauce.From the desserts to the petit fours, the uncompromising taste is a delight, and the teamwork led by manager Tomoaki Mizuno and head chef Yudai Kaji has improved significantly. This April marks the restaurant's 15th anniversary, and it continues to evolve as a remarkable establishment.◾️ Tabelog Bronze◾️ Tabelog's Top 100 Restaurants, French Top 100 Restaurants◾️ Michelin Two Stars◾️ Gault & Millau 3 Toques【Dejeuner】◾️ Amuse "On Top of a Fossil - 7 Dishes"1. Puree of white asparagus from France, Hokkigai from Hokkaido, Amaranth, and more.2. Fresh sea urchin from Hokkaido, rice flour and seaweed chips, Langres cheese, and pea shoots.3. Tart of Mergau, Hassaku citrus, Hokkaido botan sea urchin, Santa mold turrine, and more.4. Sardines from Ishikawa marinated in truffle vinegar, lime, mango, coriander sprouts, and more.5. Raw ham of black-haired Wagyu from Osaka's Chugen, flower pepper from Nara, and fromage blanc.6. Seared Yaito bonito, raspberry vinegar, purple shiso flowers, and Baron potatoes from Hokkaido.7. Firefly squid and pig's trotter terrine, squid ink breaded and fried, basil pistou sauce, rum raisins, grilled firefly squid, and chickweed.◾️ Appetizer "Hairy Crab"- Shredded hairy crab from Miyagi, jelly sheet of "Kiwame" fruit tomato from Kato Farm in Aichi, gazpacho sauce, black rice salad, fennel, Osetra caviar, marigold, cornflower, and more.◾️ Bread- Homemade bread with natural yeast.◾️ Fish "Bonito"- Bonito from Yamaguchi, fish broth with Hyuganatsu, seaweed from Lake Hamana, and butterbur rabigote sauce, wild garlic, braised bamboo shoots from Kyoto, urui leaves, mountain vegetable powder, and daikon flowers.◾️ Specialty- Cold terrine of foie gras, mango from Miyazaki, yuzu puree, tonka bean cookie, pecans, and mixed grains.◾️ Meat "Squab"- Roasted squab breast from France, thigh sausage, jus de pigeon sauce, watercress from KY Farm, glazed new onions, white truffle from Marche, white truffle salt, and whole peppercorns.◾️ Dessert 1 "Loquat"- Compote of loquat from Nagasaki, chamomile leaves and jelly, pentas, and amaretto yogurt.◾️ Dessert 2 "Benihoppe"- Benihoppe strawberries from Kubota Strawberry Farm in Aisai, rosemary marshmallow, white chocolate, and raspberry fruit paste in three layers. Sauce of red wine and raspberry liqueur, Assam tea, and cinnamon ice powder.◾️ Tea Sweets1. Pistachio dacquoise, griotte cherries, and alyssum.2. Canelé de Bordeaux.3. Cherry blossom macaron, cherry blossom jam, and salted cherry blossom petals.◾️ Post-meal Drinks (Choice)- Tea or coffee.□ Drinks (Choice)- Non-alcoholic sparkling Chardonnay.- Raspberry juice (lightly carbonated). #LaVagabonde#French#NagoyaGourmet Less