Une Fleur (Une Fleur) Takayama

Nestled quietly in the forest of Suifuen, a villa area in Hida and Sokawa, is the French restaurant "Une Fleur."Despite being just a short drive from Hirugano Kogen Smart IC, this place feels like a different world. Surrounded by the chirping of birds and the sound of the wind through the trees, it allows you to forget the hustle and bustle of everyday life.Both lunch and dinner are limited to one group per day. This small restaurant is run by a single chef, yet food enthusiasts from all over the country come to savor his dishes.Owner-chef Hitomi Ito graduated from the Tsuji Culinary Institute in Lyon, France. After honing her skills at "Hiramatsu" in Hiroo, Tokyo, and "Hiramatsu" in the 16th arrondissement of Paris, she served as head chef at "Cave de Paul Bocuse" and "Cave de Hiramatsu" before opening Une Fleur in 2015.Despite her impressive background, what stands out about Chef Ito is her warm personality rather than a typical artisan demeanor.She expresses her desire for the restaurant to be a place that energizes and heals people, and her commitment to bringing smiles to customers through her cooking is evident throughout the establishment.【Today's Dishes】⚫︎ 8 Types of Bread (All You Can Eat)White bread, mugwort, kumquat, bacon, purple sweet potato, black sesame, aosa seaweed, olive oil.Be careful not to overindulge, as it’s all-you-can-eat. The aosa seaweed and bacon bread is a must-try for its fluffy texture.⚫︎ Appetizer (1st Plate)Clams (Mikawa), scallops, surf clams, tilefish, abalone, bamboo shoots, escargot sauce, and breadcrumb butter.The rich broth from Mikawa clams, the sweetness of scallops, the robust umami of surf clams, the delicate sweetness of tilefish, and the ocean aroma of abalone all blend together. The rich flavor of escargot butter and garlic aroma enhance the dish, while the toasted breadcrumbs add a textural contrast. The slight bitterness and crispness of bamboo shoots tighten the overall experience, capturing the blessings of early summer's sea and mountains in a single plate.⚫︎ Appetizer (2nd Plate)Potato Purée with Caviar.This dish showcases the technique made famous by legendary French chef Joël Robuchon, featuring smooth potato purée enriched with butter topped with caviar to highlight its flavor.⚫︎ Appetizer (3rd Plate)Consommé Royale with Minced Jidori Chicken.A classic French appetizer featuring a smooth steamed custard (royale) made from eggs and cream, submerged in clear consommé soup.⚫︎ Appetizer (4th Plate)Hairy Crab Meat (Okhotsk), Egg White, Crab Miso.This dish combines hairy crab meat with egg white, creating a light soufflé-like texture. The refined sweetness of the crab is immediately followed by the rich umami of crab miso, adding depth to the flavor. It’s a dish that delicately brings out the essence of the ingredients, offering a quiet luxury.⚫︎ Appetizer (5th Plate)Bluefin Tuna (Himi), Sweet Shrimp & Gas Shrimp (Ishikawa), Salmon Roe, Bouillabaisse Consommé Jelly.Served in a beautiful cocktail glass custom-made by a glass artist in Osaka, this cold appetizer encapsulates the blessings of the Sea of Japan. The rich umami of Himi bluefin tuna, the sticky sweetness of Ishikawa sweet shrimp and gas shrimp, and the salty burst of salmon roe are all enveloped in bouillabaisse consommé jelly, carefully extracted from seafood.⚫︎ Appetizer (6th Plate)Brioche, Eggplant Compote, Foie Gras, Balsamic, Arugula, Portuguese Prosciutto.On a beautifully baked brioche, rich foie gras is served alongside slowly cooked eggplant that adds a jam-like sweetness and richness. The reduced balsamic vinegar provides definition, while the saltiness of Portuguese prosciutto tightens the flavor. The wild bitterness and refreshing spiciness of arugula create a harmonious balance of sweetness, acidity, saltiness, bitterness, and umami in one dish. Despite being a rich foie gras dish, it doesn’t feel heavy, naturally inviting you to the next bite.⚫︎ Main (Fish)Pufferfish, Pufferfish Soft Roe, Bacon, Vinegar, Star Anise, French Asparagus, Champagne Reduction Sauce.The delicate flavor of pufferfish is complemented by the richness of the soft roe, the smokiness of bacon, and the exotic aroma of star anise. Each ingredient has its own character, yet the elegant acidity of the Champagne reduction beautifully unifies the dish, showcasing the pufferfish as the star while employing classic French sauce techniques.⚫︎ Main (Duck)*Choose from available mains (beef, venison, duck).Roasted Duck, Asparagus, Red Wine Sauce.The main dish features roasted duck, with its moist texture concentrated with the rich umami unique to duck, expanding in flavor with each bite.The soft sweetness and acidity of the red wine sauce, along with the deep richness developed through long cooking, beautifully complements the wild umami of the duck.The accompanying French asparagus is simply boiled at the tips, expressing its freshness and refined sweetness. Meanwhile, the stalks are thinly shaved into ribbons, providing a crisp texture. Despite being the same asparagus, it offers different textures and expressions, creating a pleasant rhythm alongside the rich duck.⚫︎ DessertThe dessert is a chilled treat flavored with roses from Oita Prefecture.It has a texture reminiscent of a cross between ice cream and sorbet, combining smoothness and lightness. Upon tasting, the elegant aroma of roses gently spreads, leaving a refined aftertaste.Warm peach sauce is poured over it, gently enveloping the cold dessert with the soft sweetness and fruitiness of peaches, enhancing the aroma through the temperature contrast.In the coldness, the elegant fragrance of roses and the juicy sweetness of peaches come together, topped with a striking decoration made of spun sugar known as Sucre tiré.⚫︎ Baked Goods and Herbal TeaA calm moment that quietly concludes the long course.The charm of Une Fleur lies in its combination of classic French culinary techniques with seasonal ingredients from across Japan, weaving a story into each dish.Above all, Chef Ito's warm personality is infused throughout the cooking and the space."A restaurant is a place that energizes people." This establishment embodies that sentiment through its cuisine.Spending a few hours embraced by the forests of Hida is a rich experience for the soul.It’s a French restaurant worth the trip to Sokawa, leaving a deep impression in your memory.I am grateful to have visited "Une Fleur" again this year.It was a great meal!!Until next time, take care! Less

On rainy days, I find myself reminiscing about love, just a little. Thoughts that I couldn't put into words, the warmth that remains unspoken. Carrying those feelings quietly, I opened the door to "Une Fleur." It felt like a place woven with someone’s affection. Welcomed gently, as if offered a single flower, it was a space filled with warmth. In the garden, delicate flowers swayed, as if embodying unnamed emotions. Chef Hitomi's dishes are, in a word, a bundle of love. Yet, it’s not overwhelming; it manifests on the plate as a quiet kindness, echoing the voices of the ingredients. Each vegetable is fresh, seeping gently into my body. The flavors expand with each bite, evoking a sense of nostalgia, while simultaneously aligning me with the present. With every mouthful, I feel softly touched. Before I know it, my heart is unknotted, and I find myself liking myself just a little more. "It’s okay." That unspoken reassurance was undeniably present. The chef's personality mirrored this place. Warm, straightforward, and imbued with quiet strength. The sight of someone pursuing their dreams is endearing. Even if clumsy, nurturing feelings sincerely— it resonated with the essence of love. Glancing outside, the garden was still unfinished. Yet, it was undeniably beautiful. What flowers will bloom in the future? What seasons will it welcome? Having space for the future is surely akin to love, the richest of all. The dishes served here are not just meals. With each bite, I gradually feel more aligned, slowly regaining my strength. And little by little, the courage to love someone again returns. Here, there are dreams. Here, there is love. It’s not a distant tale, but something quietly sprouting within me at this very moment. As I left, the rain was still falling. Yet, its chill had softened, seemingly wrapping the world in kindness. The lingering warmth in my palm felt like someone’s embrace. I will surely come back here. On my next visit, I feel there will be many more small flowers in that unfinished garden. And within the spaces of my heart, I sense new colors will gently emerge. Less