Just a 3-minute walk from Roppongi Station.
The restaurant is located on the second floor of a building, but there are no signs or advertisements on the exterior.
The display on the second floor consists only of a logo.
As you exit the elevator, you will find that it uses a very unique type of wood in its construction.
The interior of the restaurant becomes visible.
It has a perfect sense of privacy.
This restaurant has been operating in various forms for about 20 years.
According to the information provided, in recent years, Innovative Cuisine has...
It is a restaurant.
The previous chef took over in April, just recently.
Previously, the dishes mainly featured ingredients from Yamanashi.
The new chef also followed that approach. Upon asking, it was revealed that even the previous chef did the same.
Chef Watanabe also hails from Yamanashi. By coincidence, they are high school classmates.
As mentioned.
Chef Watanabe is from Ninno, Yamanashi.
After practicing with "Aqua Pasta", I headed to Italy.
Located between Florence and Siena, a starred restaurant.
Restaurant에서 연습을 하고,
Returned to Japan, I stayed at "Le Fleuveins".
Using ingredients from Yamanashi as the focus, showcasing a rich sense of perception.
Provided.
This day's menu.
1. Amuse
・新鮮な玉ねぎと蛤の出汁
คลอมชาวดาโทน
・用ブラッドオレンジで味付けした
リコッタチーズを、フジノスケ（サーモン）で
Circled items
・On top of the chips made from Kita Akari...
Roasted beef tartar
The presentation is innovative in style.
2. Natural flat-mouthed vegetables
この石巻産の天然平目を使ったカルパッチョには、
Sauce made from wild yuzu leaves.
ウルイ、ホワイトセロリ、ハーブ。
sprinkle with tomato powder.
On a white dish of considerable height made by Takano Tomomi
Beautifully presented and brought forth.
The bitterness of the wild mushroom stems is really excellent.
3. Live squid dish with cauliflower
This dish of raw squid served with Kōshū miso sauce and spicy sauce.
The flowers were boiled in salt.
The distinctive dish on the bottom is created by Tatsuji Funbun.
4. Vegetable Field
Fresh vegetables from Yamanashi produced, available in both fresh and roasted forms.
The sauce is Banja Koudou.
The flavor of the roasted vegetables left a lasting impression.
5. 富士山麓の牛 フォンティーナ
富士山麓の牛のラグーを使ったラビオリ
With Fontina sauce.
6. メヌケ 魚介スープ
アクアパッツァに使用されている石巻産のメヌケ
これはとても柔らかいメヌケです。
7. ローリエのソルベ
This was truly amazing – it was extremely delicious.
This soup isn't listed on the menu, but...
It's wonderful that a restaurant can truly show its strength in such details.
8. 日本の鹿肉と甲州ワイン
The deer from Yatsugatake. Roasted to a ruby color.
Exceptional grilling technique.
Sauce of Kaizu Wine
活胡椒
茎用ブロッコリー
Root celery puree
Spread some carbonized mushrooms over the surface.
9. Spring cabbage, anchovy
It's pasta.
Dried spring cabbage used as a topping.
10. Yotsubishi – Black Pepper
To the gelato with black pepper...
A generous amount of strawberries produced in Yamanashi.
ソースで。
It's a farewell meal for adults.
11. 미냐르디즈
・フィナンシェ
・トルタ・デ・カプレーゼ
Almond and Chocolate
12. Yamanashi Prefecture, Shioyama, Wild Herb Tea
Pom, kaki oshi, carassus enoden.
Makko, shiso, sugina, duguami.
Nazuna, skin of Wang Lin, skin of Mount Fuji, skin of persimmon.
Leather from La Française, Bulmarrow
クマザサ、コーンフラワー、クロモジ
With a iron pot, they serve it right in front of you.
One can feel the rich nature of Yamanashi.
＊パンはハーブブリオッシュ
The butter that has been fermented in the store
＊グリッシーニ 2種類
・プレーンチーズ
・パイ生地の黒胡麻
The accompaniments are,
・山梨産の3種類のミントを使用したバージン・モヒート
It's non-alcoholic.
Since he took office very early,
The chef's sense shines in every aspect of the cuisine.
It was very enjoyable.
Although it is categorized as innovative,
Without overdoing it.
The landing area is very refined, which is quite pleasant.
I look forward to the future.
