To "Chez Shimizu" in Okusawa. A restaurant on the corner of the shopping district, with mostly counter seats.
When sat at the counter, saw many cookbooks on the wall shelf. Chez Shimizu is operated by chef Shimizu, who studied cooking at the 3-star restaurants like "Le Grand Véfour" in Paris, after returning to Japan, became a lecturer at the "French Cuisine Culture Center" and the was the chief chef at "Blue Note Tokyo".
The glass wine menus.
Burgundy Pino (red) and Austrian Grüner Veltliner (white).
There are several plates of interest among the cookbooks. Maybe these may be gifts from a store trained in France.
Appetizer is North Pacific giant octopus and white fish quiche. The rice below has a little curry flavor. This is wonderfully delicious. Although it is made from water octopus and white fish, it has a meaty, rillette-like flavor, and provides the first experience of very rich taste and curry flavor.
Next, octopus, amera tomato, and mushroom salad. Served with Gorgonzola mousse and anchovy sauce. Not only the ingredients but also the dressing is wonderful, and can enjoy various tastes with each bite. Can only say that it is delicious.
The main dish was the favorite cassoulet. Knocked out. Seemed that the salt pork, sausage, and confit inside are all home made by the chef. The chef said, "It's not as delicious as Pachon's", but no he was wrong. The balance of saltiness and wild taste was exquisite.
The dessert was a combination of yogurt blancmange and passion fruit sorbet.
A variety of powerful, innovative and beautiful dishes that are different from those of bistro and classic French restaurant. Just wonder how much of his career, knowledge, and ingenuity are included as the basis of these dishes. The combination of ingredients and spices is well orchestrated by the chef's sense and experience, and these exceed the expectations and impress with the proper destination of the cuisines.
When looked it up, Chef Shimizu left the company and entered into cooking area at the age of 26, bought many cookbooks and learned French cuisine, which he was most interested, by himself. After studying at the French Culinary Culture Center, he went to Paris and was trained at a 3-star restaurants. After returning to Tokyo, served as the head chef of Blue Note, then became independent and opened "Chez Shimizu" at the age of 60. The chef, willing to spend long hours and efforts for cooking, not only cooks foods but also makes all charcuterie, anchovies, bread and drinks by himself.
Chef Shimizu's love for French cuisine and his passion for making delicious French cuisine were firmly conveyed, and his foods were full of excitements. It was a feast.
The chef's foods, based on the solid cooking technologies, are all wonderful. Again recalled chef Johnny who passed away this summer. Definitely want to come back here.
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