My favorite restaurant, "Tani Zenchi". Recently, a new French restaurant has opened nearby. During that time, there was also a restaurant in Chitamoku...restaurant au soleil tarochiI just returned from there. This time, I visited this restaurant located right near Chidamoku Station, called Brasserie La Bonite.
This is a small restaurant with only two tables for two people each. Similar to the Soleil Tarochi mentioned above, it seems to have opened in 2023. Located on the不忍通り, which is lined with cars driving fast, the restaurant has a quiet and peaceful atmosphere, completely isolated from the noise of the street. I managed to get a seat by the window as soon as I arrived, so I spent my time drinking wine and observing people like usual (^^;
The staff consists of a chef with a gentle demeanor, along with two ladies who provide extremely polite and cheerful service. They also provide detailed explanations about the dishes, and they are very considerate and helpful. We had a truly pleasant time!
The lunch menu costs 2,890 yen. It includes a variety of appetizers, a main course (to be chosen from fish, chicken, pork, or beef dishes. The price for beef dishes is an additional α). There are also desserts and coffee, tea, or espresso available. As for alcoholic drinks, for the first drink, they served Merigo Fontdi Sauvignon Blanc. However, there was just a little less wine left for the last drink, so they kindly offered another bottle of Antoni Père Pasteur Viognier. Then, as a complement to the main course, they served Unu Petit Cuve O Poire for 960 yen. Later, when I checked the receipt... hmm? Could it be that the first drink wasn’t counted at all? Even though the wine was offered as a gift, I felt quite sorry about it m(__).
So, here are my brief comments on the cuisine.
First, Amuse is served. It was a light beer with a black-brew flavor. The fatiness was not overpowering, and it had a good taste. I used it to spread on the bread that was served with it.
Next, a variety of starters. Including pickled vegetables, soromon fume, salami, and tuna bernia-couda-style dishes. These are arranged around the table, with a green salad and fresh ham in the center. The presentation is visually stunning. The standout was definitely the tuna bernia-couda-style dish; this dish truly stood out from the others. It demonstrated the chef’s remarkable skills in bringing out the full flavor of the meat. The dressing for the green salad is based on olive oil, which gives it a light and refreshing taste. When paired with bread, it tasted excellent.
And the main dish. I ordered fish cuisine. The visit took place in Buiya Base. This dish truly showcases the deliciousness of seafood. According to the shop’s staff, they use fish offal and crustaceans to make the soup. The complex and rich taste is complemented by a clear aftertaste, making it extremely delicious. By the way, it might be difficult to tell from the attached photo, but mushrooms are also used quite often. It feels like a blend of Provençal local dishes from summer and autumn ingredients, creating an exquisite combination.
Finally, the dessert. Gâteau Chocolaté and a caramel-cream cheese ice cream. The Gâteau Chocolaté features a rich cocoa flavor, with a bitter taste that pairs well with dark chocolate. The caramel-cream cheese ice cream combines the gentle sweetness of the caramel with the woody aroma of the cream cheese, creating a smooth and delicious dessert.
Thank you for your hospitality (^^)
