The French restaurant "Carpe diem" located at Gakuyou University.
From Gakumō University, about 7 minutes away.
The concept is your luxurious second kitchen.
The chef is Mr. Torai Kō.
Rigoletto Ocean Club (Yokohama), Mokichi Foods Garden (Komagashi), Ristorante Santamarta (Italy), Couche by.B.B.S (Nakahon-ku), Linner in Yuutennji, and others.
After honing his skills in French restaurants in Tokyo and other places (such as Canada), he returned to Japan and opened his own restaurant.
The chef is the son of the renowned French restaurant in Maomachi, "La Table de Toriumi ラ ターブル ド トリウミ".
The dinner menu includes basic preview courses (4,500 yen, 6,500 yen).
The menu includes a wide variety of dishes, including pasta, meat dishes, and more.
I ordered a pre-fix course.
【飲み物】
“自家製カラマンシーソーダ”
A refreshing citrus flavor.
【5種類の小さな前菜を組み合わせて提供】
Meat stuffed with wooded shiitake mushrooms
Stuffed with minced meat with a polenta flavor, using thick mushrooms as fillings.
“ワカサギのフリット”
This is a delicious fried wakasagi, carefully prepared to perfection. The calamari was also removed. It has a crispy and light batter, along with plump and delicious meat.
Oven-baked Onion Dishes from Oshima Island
Hot onions with cheese sliced off. Sweet onions, creamy texture.
“ブリニ”
Fresh-baked Russian pancake “Brini”.
“Truffle and White Bean Tomato Goulash Graatán”
The tomato-infused stew is incredibly tender.
Fresh-Baked Mini Croissants
In homemade, crispy mini croissants, add anchovies and mozzarella cheese. Bake them until they are fully cooked in the oven.
“アランチーニ”
Cornmeal croquette with tomatoes and cheese. Combined with smoked tomato sauce.
This array of side dishes is truly outstanding, making every meal a delightful experience.
【Appetizers】
“Fish and shellfish tartar, Omal eggplant consommé jelly, prepared in cocktail style”
Below the glass, there is a layer of sweet fava musu from Miura, a consommé julep with omlet, salmon roe, and sweet shrimp tartar (from Okinawa’s szechwa).
As aperitivo, we've used Italian colatura of anchovy.
This dish features rice topped with dried Sichuan pepper and buckwheat seeds.
Careful construction makes me feel impressed every time.
【スープ】
“オニオングラタンスープ”
Aioli-colored onions-filled garlic gravy soup.
The base ingredient is ground meat from Fondevoilie, and it is finished with a bouillon that has been simmered. This is a carefully crafted consommé soup.
I, a self-proclaimed fan of onions-gratin soup, am also utterly amazed by its deliciousness!
Along with homemade brioche.
【メイン】
“魚介の旨味極みブイヤベースカレー”
使用オマールエビ、渡りカニ、甘エビ、甘鯛、香味野菜、トマトなどを贅沢に使い、8時間かけて煮込んだビーヤベースをベースにスパイスを加えた「ビーヤベースカレー」。
The rice dish consists of grilled cheese and cream risotto.
Quickly fried soft-shell shrimp, Hiroshima's oysters, wakame, sweet potatoes, Okinawa's sweet potatoes "chinnmuku", and Colinkie's fritters.
Mineral-rich dulse salt, served alongside dulse marinade instead of koshin pickles.
Additionally, serve it with herb-infused flomage brun (celibidcanu).
The spiciness is moderate, yet the rich flavor of Omal Eggplant is clearly felt in this smooth curry.
Sometimes, I really want to try Chef’s delicious Beef Base Curry.
【デザート】
Cheese cake with black pepper, served with matcha sorbet
A cheese cake with rich flavors, using Italian-produced Parmigiano Reggiano cheese, cream cheese, and black pepper. Served with a matcha-based sauce.
【Post-meal Drinks】
“アイスコーヒー”
From the meticulous craftsmanship and taste of each individual dish, one can sense the chef's high skills and dedication.
The French restaurant "Carpe diem" located at Geijutsu University.
Located in a residential area near the station of Gakuen University.
The chef is Mr. Torai Kō.
Rigoletto Ocean Club (Yokohama), Mokichi Foods Garden (Komagashi), Ristorante Santamarta (Italy), Couche by.B.B.S (Nakahon-ku), Linner in Yuutennji, and other French restaurants in Tokyo have gained extensive experience through training in Canada, etc. They opened their doors this February.
The son of Chef Tōkai from La Table du Triomphe, a renowned restaurant in茅ヶ崎. Chef Tōkai's culinary experience comes from a prestigious establishment.
The dinner menu offers either a short course (meat or fish dish) or a full course (fish, meat, and pasta).
A la carte options are also available.
You can choose the main dish.
An abundance of items, which makes it hard to decide every time.
Today, there was a dish made with clam meat! & Requested.
【乾杯】
自家製白葡萄ソーダ
Sweet but with a moderate sweetness.
【前菜盛り合わせ】
Alanchini, Basil Sauce
Inside, there are morels lisotto, and mozzarella cheese stuffed inside.
“秋刀魚のテリーヌ”
A dish made with tuna fillets, including liver and bones. The bitterness is quite pleasant. Served with a mashed sauce with espresso flavor.
“Tart prepared with Hokkaido-farmed scallops.”
With Japanese-style sauces made from real mountain pepper, southern high-quality plums, and dashi leaves.
Pate de Camembert
The paté features meaty flavors made with foie gras, Iberian pork, and other ingredients. It is served with ground mustard and fresh baked pancakes called "Russian Brienne".
ソフトシェルシュリンプ
Stir-fry the eggplant until it becomes soft, then coat it with soy sauce and butter.
“Pork Liver Cacciatore”
ふわふわもちもち！…おや！本当に砂肝なのか？と思わせるように、シェフが柔らかく仕上げた工夫！
This is a place where the chef demonstrates his skills.
【パン】
“Homemade Wheat-Containing Camembert”
A bread that uses rye flour, deliberately baked in a white color. It is perfect as a standalone dish or as a side dish with sauces.
【スープ】
Organic Vegetable Pottage
A potage made with organic vegetables from the northern lands. It has a high sugar content, and it is prepared without using broth—only with onions for seasoning.
Serve with nokki made with mixed parsley. Hommade pasta, and fried onions as toppings.
【Appetizers】
魚介のタルタル オマールエビのジュレ カクテル仕立て
From under the glass, there are mushroom-flavored sauce, omlet-au-lait consommé jelly. On top, there’s salmon tartar, pomelo zest, and caviar.
The balance between jellies and franks is quite challenging, yet it's absolutely exquisite.
【メイン】
Whole Roasted Ouzo
Stuffed with chestnut risotto
Well-baked, turkey-flavored falfes with a delicious chestnut-inspired risotto!
The sauce is a creamy sauce made by adding ground mustard, mushrooms, fish sauce, peppers, coconut, and cumin to ju de voirey. It is served with slices of live mushrooms prepared by Ms. Hasegawa.
A light and refreshing sauce that evokes an ethnic flavor, truly brings out the deliciousness of shrimp meat.
【デセール】
“Washi and Chestnut Puff Pastry”
A sorbet made with peaches, an ice cream made from chestnut skin stew, and a compote of peach white wine. Finished with sesame-tuilettes.
With the slogan "Your Second Kitchen", they offer affordable prices, along with meticulous workmanship, perfect cooking techniques, and dishes that leave a lasting impression.
Today, there were also pie wrappings that transformed Chinese cuisine menu items into French-style dishes.
The French restaurant "Carpe diem" located at Keiō University.
Located within walking distance of the station at Gakumoku University.
Carpe diem カルペディエムとは。紀元前1世紀の古代ローマの詩人「ホラティウス」の詩に登場する一句で、「その日を摘め」と訳され、「seize the day=今日を生きよ」という意味です。
The concept is your luxurious second kitchen.
Thanks to that, I always come here without any prior planning.
The chef is Mr. Torai Kō.
Rigoletto Ocean Club (Yokohama), Mokichi Foods Garden (Komagashi), Ristorante Santamarta (Italy), Couche by.B.B.S (Nakahomenkuro), Linner in Uetuki… These are some of the French restaurants in Tokyo where I have gained extensive experience. After returning from Canada, these restaurants opened their doors this February.
1周年記念特別メニューには、
Rare cut of salmon brain and roasted eggplant tartar – 500 yen.
Fish-based Curry with Exquisite Umami of Seafood, 1000 Yen
Roasted Awa Black Cattle from Tokushima Prefecture. Sauce made with red wine and truffle. Price: 1,000 yen.
Strange rooting, celebration price. (Limited to 3 days)
The dinner menu includes basic prefix courses (4,500 yen, 6,500 yen).
A la carte dishes are also available.
Prix Course (4500 yen)
Additionally, we serve Beef Basmati curry, salmon gravy, and tarts made with roasted eggplant.
【飲み物】
“自家製マスカットソーダ” “自家製カラマンシーソーダ”
【5種類の小さな前菜の盛り合わせ】
“Bistro Potato Salad with Shredded Pork”
The braised pork is served in a risotto-like shape. It is combined with aromatic vegetables and kutaakaari (potatoes), creating a potato salad-like dish.
“Beet Tartelet, Brini”
Beet tartelet, topped with herb-infused sour cream. Served on Russian pancake “brinny”. Salsa made from sherry vinegar and mustard.
“パテカン”
Aged for 2 weeks, duck, beef, and pork pâté used to make Camembert cheese. Well-made and with a sense of aging.
プチクロワッサン
In homemade mini crostini, we add porcini mushrooms and mozzarella cheese. Then we bake them until they are crispy and golden brown.
We are serving hot cheese that has melted.
“活け締めカンパチのカルパッチョ”
Fatty, fresh-cut catfish with sautéed onion sauce, herbs, and Yawata rice.
“アランチーノ”
Famous dishes of Sicily and Naples
A rice croquette with tomatoes, cheese, and basil. It was named because its shape resembles an orange.
【Appetizers】
Fish and seafood tartar, hummus jellies, served in a cocktail style
From below, arrange yogurt, cream, and lemon-branmanje on top. Add clear consommé jelly made with Omal eggplant, Hokkaido's stuffed shellfish, red eggplant, and fennel. Drizzle with a tartar sauce and garnish with caviar.
Seasonally changing ingredients create a delightful dish that is truly chef-specific.
【Rare cut of salmon brain and roasted eggplant served with tartar sauce】
The salmon brain is marinated in soy sauce and yeast for one night. Then, it is turned into a tartar using roasted eggplant, white wine vinegar, and white sesame paste. Finally, it is marinated with red and white turnips.
It features fried soba beans as an ingredient. It is recommended to be eaten together with Melbato Toast.
The Japanese-style flavor of the soy sauce koji and sesame paste is absolutely exquisite.
【魚介の旨味極みのチャウダー】
Amply sized mussels, shiitake mushrooms, and a chowder rich in the umami flavor of shellfish.
Definitely a paradise for those who love chowder.
【メイン】
“Herb-flavored bone-in duck fillet”
Hungarian-made Magreka-Naar. The boneless duck meat is seasoned with herbs, then turned into a creamy sauce. Combined with a fragrant sauce perigue flavored with truffle and red wine.
As side dishes, there are radishes prepared in a Western-style doyen style, cooked with chicken consomme, and then roasted with smoked butter; dried tomatoes, shallots, and cheese; as well as eggplant gratin.
The duck confit is extremely tender. It was a satisfying dish, thanks to the meticulous preparation and deliciousness of the Galni.
【メイン】
魚介の旨味極みブイヤベースカレー
使用オマールエビ、渡りカニ、甘エビ、スズキ、真鯛のアラ、香味野菜、トマトなどを贅沢に使い、8時間かけて煮込んだビーヤベースをベースに、10種類のスパイスで調合された「ビーヤベースカレー」。
This is a dish called "Risotto with Cheese and Cream" made with rice cooked in the broth of tuna. On top of the rice are soft-shelled shrimp, snow underwort, and flower lettuce.
The spiciness is moderate, yet the rich umami of Omal eggplant is clearly felt in this smooth curry.
【デザート】
Black pepper cheese cake, served with blood orange sorbet
A cheese cake with rich flavors, made using Italian-made Parmigiano Reggiano cheese, cream cheese, and black pepper. Served with a refreshing sorbet made from sweet blood oranges.
【Post-meal Drinks】
“アイスコーヒー”
Even though it's a one-person operation, the dishes are made with high-quality ingredients and with great care. Each dish is truly outstanding and delicious.
A kitchen that always lets you truly experience the deliciousness.
The French restaurant "Carpe diem" located at Gakushu University.
Located in a residential area near the station of Gakumō University.
The chef is Mr. Trioumi Chef.
The son of Chef Toriomi from La Taverne du Tréoumi, a renowned restaurant in Maugasaki.
Carpe diemとは何か。
A line from the poetry of Horatius, a ancient Roman poet in the 1st century BC.
"To cherish today's day," "to enjoy this moment right now."
The dinner menu offers either a full course or a prix fixe option. A la carte dishes are also available.
Today, with a French gourmet senior.
I ordered a dinner menu.
The main dishes include Hungarian Magyarán, lamb, and pork, so you can choose pork.
【乾杯】
“自家製マスカットソーダ”
Sweet but with a moderate sweetness.
【5種類の小さな前菜を組み合わせて提供】
“シュレッドポーク”
Cooked pork stew is turned into a risotto-like texture, mixed with sweet potatoes and potatoes to create a potato salad-style dish.
“ガランティーヌ”
Chicken served cold, stuffed with porcini mushrooms and herbs, then rolled into a roll shape.
“サーモンタルタルのブリニ”
The Norwegian salmon, which has been smoked, is served with herb-infused sour cream.
“真蛸の海苔風味のフリット”
The scallops from Miyagi Minamisanosu are lightly dressed in a thin layer of dried nori, making them perfect for frying.
パテカン
The pork pate and cannoli are aged for two weeks, served alongside a Russian pancake called "brinny".
【メイン】
Hasegawa Farm’s Cold French Toast, Cocktail Glass
This dish features a cold French toast with flavorful mushrooms from the Hasegawa Farm, topped with a consommé jelly made with the broth of大山鸡. It is further served with a tartar of salmon from Hokkaido, garnished with mussels, red scallops, and kelp. The dish is also adorned with green pepper flakes, lemon, amaranth, micro-herbs, and caviar.
Delicious seafood tartar, mushroom flan, consommé jelly, and more delicious dishes.
【メイン】
“Rabioori-style water dumplings with porcini mushrooms and cream sauce”
In the ravioli, there is duck meat finely chopped, onions, and sliced Sichuan pepper. It is topped with a polenta sauce, and then minced mozzarella cheese is added to finish the dish.
The strong umami of the duck, combined with the fragrant purê de patate, is truly impressive.
【パン】
“自家製ブリオッシュ（フォカッチャ）”
Each source contains plenty of ingredients, so a soft bread is the best choice for wiping.
【Today's Special Soup】
Banana pumpkin purée
A smooth peanut and pumpkin soup, topped with roasted pumpkin noddles. The noddles are soft and chewy.
【Main Seafood Dishes】
“Eel Pie Packing”
The fully baked pie dough contains eel red wine stew “Matrotto” and mushroom risotto. The sauce is a creamy sauce made with fish and seafood broth, along with seaweed.
The rich matroto is effectively alleviated by the mushroom sauce.
【メイン】
“Grilled pork fillet, Oyster mignon with Ju de Poivre sauce and Madera wine sauce”
A deliciously tender pork fillet, cooked to perfection, paired with a marinated oyster mousse that exudes rich umami flavors. The sauce is made from Madeira wine, adding a unique touch to the dish. Accompanied by a fritter of burdock.
Below, there is a mashed sweet potato, and fruits and tomatoes sautéed with mustard and melted butter.
Additionally, serve a spicy paste made by adding chicken broth and onions to the chori soja salami.
Eating with fillet adds a significant increase in taste.
【デザート】
“Basque cheesecake, hōji tea sorbet, La Française sorbet”
A Basque cheesecake that has been seasoned with black pepper to give it a crisp taste.
A sorbet with the charming sweet taste of La France.
【Post-meal Drinks】
“아이스커피”
I ordered a full meal for the first time.
Everything is exactly what I like. The flavorings that suit my preferences, as well as the beautiful decorations, are also my favorites.
Everyone is very kind in their greetings, which makes me feel warm and comfortable.
The French restaurant "Carpe diem" located at Gakuyutsu University.
From the station of Geigaku University, follow the elevated road towards Yuutensuji. It is located in a residential area.
Carpe diemとは何か。
From a line from the ancient Roman poet Horatius: "Cherish today's day," meaning to enjoy the present moment.
The chef is Mr. Torai Kō.
Rigoletto Ocean Club (Yokohama), Mokichi Foods Garden (Komagashi), Ristorante Santamarta (Italy), Couche by.B.B.S (Nakahon-ku), Linner in Uetani-ji, and other French restaurants in Tokyo have gained extensive experience through training. They opened their doors this February after returning from Canada.
My father is the legendary chef at La Table du Triomphe, a renowned French restaurant in茅ヶ崎. He is chef Tōkai.
Among many of our disciples, there are those like Le Nicô a Ominami, Yamamoto from Kamakura Fielte, and others.
The dinner menu consists of a basic prefix course.
A la carte dishes are also available.
The main dishes include roasted Hungarian duck breast, minced pork and mussels stew, grilled French poularde, roasted summer deer meat, beef sirloin, trout fillet,кадайф wrapped in leaves, and more.
This time, thinking "Cappelliini♪", I decided to give it a try.
I ordered a hamburger. Actually, it's a very popular menu item.
【음료】
自家製ブショカンソーダ
A homemade soda made using the "Bushokan" - the king of pickled citrus fruits in Kochi. It has a moderate sweetness and a smooth, refreshing taste that fully utilizes its rich acidic flavor.
【5種類の小さな前菜を組み合わせて提供】
プチクロワッサン
Mini croissants are filled with duchess mushroom and mozzarella cheese, and then baked until they are crispy.
We are serving the freshly cooked cheese that has melted.
“シュー・サレ”
Inside the petit sou, there’s a mixture of blue-colored rishita and shirasu ingredients.
Homemade duck ham, Brini
Homemade duck ham that has been aged for 10 days, sprinkled with dried pepper powder.
Serve with Brini (a Russian mini pancake).
ケーク・サレ
A light, non-sweet kékere salad with homemade smoked salmon and zucchini.
“鮎のテリーヌ”
At Teri-No in Wakayama, served with a salad of herbs and a tart made from summer vegetables.
A dish that perfectly captures the image of a wine thief.
Always a pleasure to enjoy as an appetizer.
It's fulfilling, and it's hard to keep your attention focused on it.
Both dishes are extremely well-crafted and delicious.
【Appetizers】
“Corn Blanmanje, seafood tartar – served in a cocktail glass.”
From below, we serve Gold Rush’s Braumanje,大山鸡，以及使用香味蔬菜和肉类的浓汤粥。 Additionally, we offer a tartar made with Hokkaido’s stuffed shellfish, red garlic, and scallops. The caviar is garnished with micro-herbs, adding a touch of green pepper for extra flavor.
It's delicious enough to make people mistake it for a grand mazo.
The ingredients change according to the season.
【パン】
“Homemade nori-flavored bread”
A bread with a rich aroma, filled with plenty of wakame from Umi.
【シーズンの特選スープ】
“Peach Bisso-Works”
This dish in Yamagata is prepared with a cold Bibirose, topped with Italian ham, and filled with a peach-infused white wine compote.
This approach is different from that of Chef Yamaguchi at Patu. The dishes are truly exquisite.
【メイン】
Special-Prepared Demiglace Hamburger
Crispy and juicy hamburger. Soft and tender, yet with a rich meaty flavor. Dipped in a generous amount of Fon de Voe gravy. (-᷄ω-᷅) ̑̑
As side dishes, there are sautéed Spanish bell peppers called “hadron”, mashed potatoes with basil and parsley, and an abundance of fresh herb salad. The preparation is meticulous and delicate.
【Today's Desserts】
Blue Cheese Bask cheese cake, black sesame ice cream
A cheese cake that pairs well with wine. It’s rich in flavor, yet has a moderate sweetness, so it melts in the mouth.
Black sesame ice cream, which eliminates the unpleasant taste of sesame seeds while retaining a fragrant aroma. It's a smooth ice cream.
The reason why the Basque cheesecake is completely black is not because wheat flour and other ingredients have undergone a "maillard reaction" that caused them to burn. Instead, it's because the sugar has been heated to a point where it has become caramelized.
【After-Meal Drinks】
“コーヒー”
Whenever you visit, you can enjoy delicious cuisine at this happy little boutique restaurant.
However, what I truly experienced this time was that, although it’s a small restaurant, its flavor is on the level of a grand messe. It’s absolutely amazing.
Both the chef and she are quite serious and kind-hearted.
I can imagine her image being adored by the master chefs of French cuisine in the Yokohama area.
The French restaurant "Carpe diem" located at Gakuyutsu University.
Located about 5 minutes from the station of Gakuyutsu University. It’s right in a residential area. If you’re unsure, there are guide videos on the store’s Instagram!
Carpe diem カルペディエムの意味は、
Cherish this moment, enjoy the present.
ヽ(｀▽´)/ﾊｰｲ
The chef is Mr. Torai Kō.
Rigoletto Ocean Club (Yokohama), Mokichi Foods Garden (Komachi), Ristorante Santamarta (Italy), Couche by.B.B.S (Nakahon), Linner in Uetuki… These are some of the French restaurants in Tokyo where I have gained extensive experience. I returned to Japan last year and opened my own restaurant this February.
My father is the legendary chef of La Taverne du Triomphe, who defeated that famous iron man, Nakamura Takahiko. It’s a truly unique and renowned restaurant in Kobe.
The dinner menu offers either a full course or a buffet option. A la carte dishes are also available.
The main dishes include roasted Hungarian duck breast, Edo-style golden shrimp served with seasonal vegetables, Kadaif wrapped in bread for the Okafutome live-cooked flatfish, beef sirloin, and more.
☆〜カレースタンプラリー2st（5月1日〜5月12日）〜Carpe diemと、姉妹店のLinner（祐天寺）、S Linner（五本木）の3店舗で、それぞれのカレーを企画。
“Carpe diem” means “Enjoy the day”. The dish includes “Pork Stew Curry with Dried Shallots and Rice”.
I ordered curry, a variety of side dishes, a recommended dish, and dessert.
【飲み物】
“Handmade Syrup of Pomegranate”
A refreshing, sweet-sour sorbet made from cranberries. It has a moderate amount of sweetness, which was to my liking.
【5種類の小さな前菜を組み合わせて提供】
Tartar of Hokkaido scallops and sweet shrimp
Sweet peas and mussels, seasoned with lemon juice and pepper to bring out the flavors of the ingredients. A simple cooking method that highlights the natural taste of the ingredients.
アランチーニ
Tomato Risotto with Rice Crackers. Inside, there's a smooth mozzarella cheese. On top, it's served with basil and lettuce-based Genovese sauce.
“Marinated Shinpo”
A marinade of salmon seasoned with sherry vinegar, combined with chocolate and balsamic sauce.
“ブルサンチーズ”
Herbs and pepper-infused cheese. I love bulgur, so this is a great find.
Pâtécan
This dish features pâté de canard served with Iberian pork, sprinkled with paprika. It is garnished with sweet aubergine tomatoes and carrot lettuce.
【季節の逸品】
Flowers Zucchini Frittata, with Anchovy and Mozzarella
Fritti made from anchovy fillet finely chopped along with mozzarella cheese, wrapped in flower petals of zucchini, twisted at the ends, and then fried until crispy.
Served with Italian hamon serano. It's warm, making it feel smooth and creamy to the palate.
The sauce is a garlicky sauce made by combining honey and sherry vinegar. Garam masala and cheese serve as a subtle flavor enhancer.
The cooking process was excellent; the stems were sweet and juicy, and the petals tasted delicious with a hint of mozzarella.
旬物はもう終わりですので、どのようなものがいいでしょうかと、おすすめをしていただきました。わあ、感謝です。最近、イタリアン料理を提供する店が少なくなってきたようですね。
They demonstrated a remarkable skill in preparing the Italian traditional dish “ripieño” right before our eyes.
【メイン】
“Pork Stew Curry with Aralia-Infused Rice”
厚く煮込まれた豚肉に、数種類のスパイスを使って作ったシェフ自慢の「カレーソース」を添えて提供されます。
Complex spices used create a refreshing, spicy taste.
This is a rice dish with cooked dill added to it. On top of the rice, there are plenty of chives.
Just this one portion makes for a delicious meal that you can enjoy several times.
【デザート】
“ホウジー茶のソルベ＆ベリーのソルベ”
A sola de hojai cha tea with a rich aroma.
A milky sorbet made from a combination of raspberry, strawberry, and cauliflower.
Although it has a rich taste, the aftertaste is refreshing.
Even the desserts are a great example of the chef’s skills.
Every time, I am moved by the excellent taste and creativity of each dish prepared by an experienced chef.
Today, customers from my previous restaurant gathered at the counter, and we had a pleasant conversation while enjoying ourselves.
The chef’s cheerful and friendly personality makes everyone a huge fan of him.
As a reward for myself, who works hard every day (self-proclaimed), this place is truly paradise.
The French restaurant "Carpe diem" located at Geijutsu University.
Located very close to the station of Gakuyutsu University.
Carpe diem カルペディエムとは。紀元前1世紀の古代ローマの詩人「ホラティウス」の詩に登場する一句で、「その日を摘め」と訳され、「seize the day=今日を生きよ」という意味です。
“Cherish today’s day,” “Enjoy this moment.” This is what it means.
The dinner menu offers either a full course or a prix fixe option. Additionally, individual dishes can also be ordered as separate items.
The main dishes include roasted Hungarian duck breast, spiced caramelized pork, forest chicken grilled with herb crumbs, beef sirloin, and more.
☆〜カレースタンプラリー1st（4月1日〜4月6日）〜Carpe diemと姉妹店のLinner（祐天寺）、S Linner（五本木）の3店舗で、それぞれのカレーを企画中。
The Carpe diem at Gakuyou University is "Biyabase Curry with Bird Sea's Omal Eel and Migratory Crab".
Linner(祐天寺)は、「箱根さんの和風カレー」です。
S Linner (五本木) is “Miyu-san’s Chicken Curry/Green Curry”.
I saw a review on Instagram for "Birds Sea's Crab and Shrimp Beef Curry" and "Appetizer Mix". I ordered that dish.
【Drinks】
“自家製マスカットソーダ”
Fresh and fragrant. I really like the moderate sweetness.
【5種類の小さな前菜を組み合わせて提供】
Ripe Tomato Mousse
A clear taste of sweet tomatoes is combined with an airy mousse.
“洋風春巻き”
Within the part-brick,
豚足、豚の耳、豚のタンをリエットにして、新じゃがを加えてフィリングを作り、しっかりと揚げました。美味しいです。
“サーモンタルタルのブリニ”
topped with butter-laden bri ni (mini pancake-style), a tartar made from homemade smoked salmon and cream cheese, seasoned with black pepper.
Sakura shrimp and Koshin vegetable crêpe soufflé
Cherry shrimp, sweet but not too sweet kékei-sare served with "Koshin Sai" mountain vegetables from Fukushima.
“Patekan”
Combine a bitter chocolate sauce with balsamic vinegar on top of the pâté de canapé made from pork meat. Don’t forget to include the croutons as well.
【メイン】
“魚介のビャベースカレー”
This is a "Beiwabase Curry" made with luxurious ingredients such as Omal Ebi, Transfer Crab, Sweet Ebi, and Alaskan Pollack. The base is a Beiwabase sauce that has been simmering for 8 hours. After that, 10 types of spices are added to enhance the flavor.
A delicious curry that uses French techniques, allowing you to enjoy the essence of seafood and vegetables. The spiciness is moderate, while spices are prominent, creating an exotic flavor experience.
The rice was served as grilled cheese risotto, with a touch of handcrafted flavor added.
On top of the rice are soft-shell shrimp, clam fritters, and fritters made from spring vegetables such as bamboo shoots, mini tomatoes, and broccoli. All these ingredients are perfectly fried and taste delicious.
A delicious curry that truly showcases the chef's skills, filled with impact and originality.
Just that day, I happened to meet K-chan from Jimoti. It seems that she had known about Chef Toraike since he visited Linner at Youtian Temple.
☆Announcement☆ The second batch is scheduled to be held from May 6th to May 12th after Golden Week.
I really hope for another version of Chef Birdai’s curry. It's not a curry restaurant, you know (laugh)
The French restaurant "Carpe diem" located at Gakugei University.
Located near the station of Gakuyutsu University. In the heart of a residential area.
This new restaurant, which opened just in February this year, caught my interest, so I decided to give it a try.
Carpe diem カルペディエムとは、紀元前1世紀の古代ローマの詩人ホラティウスの詩に登場する言葉です。「一日の花を摘め」などと訳され、「今という時を大切に」「今この瞬間を楽しんで」という意味を込めています。
The chef is Mr. Toraike.
There was not much information available beforehand. After asking about his name, I learned that he was the son of Toraike chef Toriomi from the renowned French restaurant La Table de Trioumi in茅ヶ崎. He spent years honing his skills in French cuisine in Tokyo and Canada before returning to Japan last year. The restaurant opened this February.
Currently, lunch service is provided on an irregular basis. (Please confirm this information through social media.)
The dinner menu offers either a full course or a prix fixe option.
I ordered a preface course.
The main dishes include roasted turkey, risotto with porcini mushrooms, roasted Hungarian duck breast, roasted moose meat, spiced caramelized pork, roasted forest chicken, beef sirloin, and more.
【음료】
“自家製マスカットソーダ”
Please prepare a refreshing Soda with Macadamia.
【5種類の小さな前菜を組み合わせて提供】
“Mushroom Mousse”
“アランチーノ”
Inside, there's a risotto made with black rice and mozzarella cheese, served with red radish pickles.
Mussels and Potatoes Marinade
Tuna Marinade
Served with Tosa vinegar and a julep made from kelp.
“カナッペ(ブルスケッタ）”
On top of Melbatoasts, there’s a sauce made from shirasu and blue flavors.
ブルサンチーズ
Mixed with black pepper.
Each dish is prepared with great care and attention to detail. Moreover, its flavor is profound and leaves a lasting impression on the palate.
【New Onions’ Blancmange with Mussels and Edamame Tartar – Cocktail-style】
This dish, "Bramannje with Wazuka," is prepared with a small amount of cream. It features chicken consommé julep, wazuka purée, and tarts made from salmon, scallops, and mussel. The dish is garnished with herbs.
After the cold flounder, the cherry flounder has a beautiful fatness and is very refreshing.
【スープ】
Hokkaido-produced organic pumpkin purée
This dish features organic, pesticide-free potatoes and fresh onions, which are given a sweet flavor. Inside, there is roasted potato nuggets, topped with milk eseu. It has a moderate sweetness that makes it very comforting.
【パン】
“Rye Cannapies”
Add Italian olive oil and rock salt, then serve with homemade whipped cream that has been turned into a mousse-like texture.
【メイン】
“Salmon Poached with Cherry Eel in White Wine Sauce – Served with Spring Cauliflower and Étouffée”
This dish features thick fillets of salmon with a crisp skin. The meat is plump and moist, and it has been cooked by steam cooking methods. It is served alongside spring cabbages, fresh carrots, air beans, green peas, and other ingredients, all prepared in a sauce. The sauce is made from white wine, cream, and fish fillets. Sprinkled with cherry shrimp and topped with fried spring onions.
The marinated scallops are outstanding, and the rich Vambrano sauce, with homemade pannacotta added, is even more delicious.
【デザート】
Chai Pound Cake, served with vanilla ice cream
A pound cake filled with the aroma of chamomile, served with vanilla ice cream flavored with chestnut and apple liqueur, and topped with a compote of tangerines. Accompanied by a creamy crème brûlée.
【Post-meal Drinks】
“紅茶”
Both dishes were delicious, and I really want to try a double portion next time.
As we talked, I quickly became close friends with Chef Toraike, who is a very cheerful person.
Even before opening, it was already bustling with many people. At Keiō University, a wonderful French restaurant has finally been established.