“My Birthday”～ パート２
When I was a child, it was an incredibly joyous sound.
As one ages
My emotions towards this event are fading away.
I thought it had nothing to do after the child left home, but
From that daughter who has left home, unexpectedly came an invitation for a birthday lunch.
Birthday celebration“ヤウメイ”We enjoyed our modern Chinese cuisine.
One week later.
Grilled EelAlthough it was my first choice,
There are many things.Tokyo KaidoI decided to go to La France.
The second floor of Tokyo Kaikan“レストラン プルニエ”Therefore, the prices are quite high.
Ultimately, the choice was made for the first floor of Tokyo Kaigan.
Casual“RoastBeef & Grill ROSSINI”。
「RoastBeef & Grill ROSSINI」には
There is a great-value lunch menu that includes traditional dishes from Tokyo Kaikan.
“Double Consomme Soup”
Steamed Western Liquor with Flatfish, Bonfam、
ローストビーフ
“マロンシャンテリー”In that classic menu, what an...WandrinkIt comes with...
■ 오늘의 특별한 코스 – 가족 기념일 플랜 2 @ 15,000
1. Appetizers – Marinated Angel Eggplant with Lemon Salt Crumble, Mousse of Sky Beans, and Coconut Flavor
2.スープ～東京會舘の伝統的なダブルコンソメスープ
⒊ Fish Dishes – Steamed Fish Using Western Liquor, Bonfam
⒋Meat Dishes – New Zealand Origin. Roast Beef 100g, served with warm vegetables.
⒌ 디저트～마롱샹테리
⒍ 커피
＜ワンドリンク＞
● 생맥주／스파클링 와인／화이트 와인／레드 와인／소프트 드링크류
Since it's my birthday,Sparkling WineI have requested this.
Due to the precise explanations provided by HP, the content is translated as follows:
東京會舘伝統のダブルコンソメスープ～【完璧な工程を2回繰り返すダブルコンソメスープ】
Cômes means "perfect" in French.
A refined and refreshing taste, along with the depth that unfolds beneath it, and its transparent amber color,
It can only be expressed through meticulous work.
Chicken, vegetables, etc. are cooked together until they are tender. Once they are boiling, the process is continued over 2 hours at low heat. The mixture is then carefully filtered through a cloth made of net.
At Tokyo Kaikan, the usual process is repeated twice, taking three days to complete.
On the way back, next to the restaurant...Tokyo Kaikan Sweets & GiftsUpon looking inside, it was sold a consomme soup.
I thought that reservations were required, but
I couldn't help but be attracted, including the price as well. (Laugh)
I would also like to write about my thoughts on the consomme soup, but I need to be careful with the wording.
The complex taste captivated the senses, leaving no one indifferent.
I wrote simply that the taste of the soup was rich, and one could sense the delicious flavor of chicken within it.
Steamed Western Liquor with Flat-Tongue Fish, Bonfam～【創業当時より受け継がれるメニュー】
This is a historic menu that was recorded in the menus of wedding receptions in 1922.
Stir-fried tongue and mushrooms, cooked in white wine and fish broth, topped with plenty of rich butter.
Additionally, it is coated with aolands sauce(※) and baked in the oven until it develops a brown color.
※The olandese sauce is,
It seems to be one of the basic sauces used in French cuisine.
This dish is primarily made with butter, lemon juice, and egg yolks as its main ingredients.
By emulsifying these ingredients, a smooth and creamy texture is achieved.
Of course, the tongue-flattened fish has a complex sauce, making its umami extremely high.
The information about the dishes explained to me by the manager was completely unimpressive.
It is impossible to describe how delicious it was. It was simply delicious.
What stood out was the aroma coming from the sauce that had acquired a brownish color.
The source was taken, including every last drop, by rubbing it with bread.
両人の皿は、どちらもきれいになりました。
“パン”〜追加注文も自由です
Two servings are provided, one of which is rye bread.
It seems that there’s another type of bread made using wheat flour from Kyushu.
Everyone, about 4 to 5 pieces each.
The highest record is that a woman in her 94th year had seven...
By the way, both of us ate only 4 pieces each.
“ローストビーフ”～【ロッシニ自慢の一皿】
Cooked slowly at low temperatures, this dish preserves the rich umami of the meat, resulting in a juicy flavor.
A gravy sauce is served that is cooked for a week without using any vegetables, thereby retaining only the savory flavor of the meat.
Roast beef is a steamed dish, isn't it!
In front of me, the head chef is cutting the food into small pieces.
I’m amazed by the size of the roast beef that was placed in the wagon.
Even the cut pieces of meat, as well as the blocks on the conveyor belt, show no sign of any liquid flowing out.
I have made it at home several times, but with a block of about 500 grams, red juices still come out.
It's okay if nothing is added to it.
Of course, we also taste the glöber sauce. Today is a good day.
“マロンシャンテリー”～＜創業者の料理長が考案したモンブラン＞
Known as the progenitor of Japanese desserts, Katsumi Kiyoe (1900–1972), the first head chef of Tokyo Kaigan, was a master pastry chef.
Viewing Mont Blanc (a white mountain dessert), around the year 1950
This is a historical dish at Tokyo Kaikan, which was specially designed and proposed for Japanese customers.
A dish that competes with cream and chestnut flavors.
When put into the mouth, the smooth texture of the cream and...
After experiencing the smooth texture of the peeled chestnuts, there's really nothing else to say.
The cream is so delicious that…
The delicious flavor of the chestnuts spread within the cream truly makes it evident that this is genuine product.
Of course, I just hold up a white flag. This is already the third time I do this... (Laughs)
“コーヒー”〜追加注文も自由です。
It was a normal, delicious coffee.
I have requested an additional portion of this dish.
“適度な接客”
Given the history and tradition of the cuisine,
Each menu has a variety of stories to tell.
From its establishment to its anecdotes
A man wearing a garçon suit
They explained things in an interesting and engaging way.
Of course, they also explain the information on the website in a somewhat broken-down manner.
The female galant who was in charge was also friendly.
While talking about the "Kreplシュゼット" that we received at another restaurant during our retirement celebration with our partner,
I can also do it, too.
Please come for a dinner meal as it’s available on the night menu.
Regarding "舌平目の洋酒蒸 ボンファム" as well, there are many fans.
One person ate three dishes... Anyway, it goes well with bread.
The forks and knives originate from France's Yantzeang, which has a history dating back to 1828.
At FORGE DE LAGUIOLE, a product with a bee stamp is a delightful choice to enjoy.
It was a restaurant that truly felt like part of history.
“My Birthday”
I enjoyed it thoroughly, but I hope I can visit again in the future.
