The shop is on the 3rd floor of a multi-tenant building. I thought the atmosphere was unbecoming of a high-end French restaurant, but as soon as I stepped inside, it was gorgeous and stylish. Innovative French food made locally for local consumption Lunch for 10,890 yen including tax and service fee All three dishes are cute, but taste like adults. The subsequent dishes are also beautiful, delicate, and delicious. Get excited about creative combinations of ingredients and dishes Sakura shrimp and lettuce are simple, is this French? That's what I thought, but it was really delicious The main dish was my favorite duck. It's cooked just right, soft and delicious. The sauce is also excellent The dessert was also cute and wonderful. Choose your favorite sweets from 6 items Although I was full, I got greedy and chose 4 dishes. The canelé was chewy and delicious. Handa's Baumkuhen Research Institute is said to be a sister store. Let's go buy some next time.

お料理が趣向を凝らしてて独創的。しかも全て美味しい。パンもあっつあつでモチモチ食感。そのお料理に合うワインを予め選んでくれてあるところも良かった。店内に入れば内装は悪くないけど、その建物自体はフレンチレストランが入るのには、らしくないように感じました。 派手なネオンのついた居酒屋の上階に存在してるのが意外でした。 ただ、帰るときには（パン屋で売ってたら買いたいなと思ってた程美味しい）パンとお菓子が入ったお土産を頂いて、シェフもお見送りに来てくださったのはとても嬉しい事でした。是非またお伺いしたいと思えるお店でした。

Awesome French Fusion... really good quality and fresh ingredients... Fantastic Chef 's creation.. Thank you Chef Yamauchi..

Excellent food and service Fusion food with local product and freshly from local sites Chef is very kind and friendly During the dinner, there were some parts taking next to the restaurant and could see how the tram work and chat with chef Also when eating the famous Nagoya chicken wing, the food is out in a bird cage, together with the background has bird’s sound to make you have visual, hearing, smell and taste stimulation and fulfilment at one moment Wine choices was not a lot but was fine The handmade bread was great with the lego cube butter and felt funny At the end, the chef greet us before left and gave a small gift - his bread and local oranges and was really great

The cuisine will start with the theme of local production for local consumption. The course starts with wine pairing. Drinking sparkling wine and not having much of an amuse-bouche served to you. 4 types: lotus root/bonito flakes, carrot/green mandarin orange, spinach/running egg, and foie gras/banana. Next is white wine. The shape of the butter is reminiscent of LEGO. A beet-wrapped crab topped with a caviar sauce. The bread that comes with it is also interesting. It seems like you can get a second helping, but unfortunately, there were a lot of refills on that day, so I only got a half-sized refill. After this, we had abalone and shiitake mushroom soup, golden sea bream wrapped in Chinese cabbage, and the main course, pre-noir, and the garnish, satsuma sweet potato, which looked like Oni Manju. Dessert is persimmon and yuzu. You can choose from 6 types of small sweets (all available).

Looking at the website, I saw that he had been trained under the former head chef of Rabe at the Ritz-Carlton, Osaka, so I went to the restaurant imagining a Rabe that I had been to before. The interior of the store itself gives the impression that it was probably once a club or other drinking establishment, and in fact the entire building is now a drinking establishment. I just thought it would be better if the interior and location were different. As for the food, the menu was interesting at first, and I was wondering what the menu was like when I looked at it, but when I looked at it more closely, I saw that only the ingredients were listed, and I was told that I would only be able to enjoy the actual dishes after arriving. Their motto is "Local production for local consumption," which is the same stance as Nose Shin, which I often go to in Osaka. When you go to a high-end restaurant, you will often find that they are famous for their meat, caviar foie gras truffles, and other high-end ingredients, and the food is expensive and delicious, but you get tired of those restaurants quickly. I like that they use local products and compete on appearance and taste. I'm sorry for sounding so pretentious. This time, the first shot was shocking. There was a model of driftwood with sweetfish on it and a hand with food on it...but they all tasted amazing. Perhaps because Legoland is located in Aichi, the butter served with the bread is Lego-style. The novelty of the bread being served hanging for some reason. But it's delicious. It was my first time to eat Chita beef, and the grilling and taste were great. The sauce is also delicious. I decided to go for the cheaper menu because I thought I would be full quickly, but I still ended up feeling full. However, I was quite satisfied with it, so I wanted to try it even if it was more expensive. For dinner, you can eat the expensive courses while watching the chef prepare them, so I would definitely make a reservation for that course next time. I rarely go to Aichi, so I don't know when I'll be able to go, but when the time comes, I'll definitely make a reservation. Oh yeah, as for the service, there weren't that many staff members despite the size of the store, so I wasn't always as attentive as I was at the Ritz, but I was satisfied with the attentiveness. On the way home, I saw the owner's face as I had seen it on the web, but he saw me off. Oh my, it was delicious. Very satisfied.

This was our first experience with French food in Japan. We chose the restaurant carefully. We were very impressed. The set menu had very small portions that added up to the perfect amount. Each course was excellent to surprising. The service was perfect. The chef even came out to present a gift for our anniversary. We thoroughly enjoyed it.

I visited him for the first time on my birthday lunch. All of the meals were delicious...not only that, but they also looked really nice. Local production for local consumption means Aichi ingredients and seasonal ingredients. I was able to eat things I didn't know and learned a lot. The wine pairing was explained in detail and was delicious. All the staff were kind and I would like to use them again.

Chef's Yamauchi's cuisine is very distinct and actually quite hard to describe: innovative, instinctive, traditional, bold, eclectic, focused, unpredictable, precise... You honestly wouldn't expect to find this level of cuisine hoping on the elevator taking you to the 3rd floor. Each dish has its own story and clear narrative: ingredients rooted in the local culture audaciously prepared with french gastronomy codes. The staff & sommelier are as dedicated as chef Yamauchi and together they go out of their way to ensure a smooth and warm service. The restaurant & kitchen do not do justice to what's being presented in the plates. The menu would take a different dimension in a more modern & upgraded setting.

amazing place

(Translated by Google) Every time I go back to Nagoya, I try to visit nostalgic shops, new shops, and interesting shops. It's been nearly 10 years since I left Nagoya. I was a little surprised that there was such a shop in the corner of Nishikisan (Nishiki 2-chome, but w), where the atmosphere has changed a lot from the old days. When you enter the store, the interior is solid and wonderfully made, and your expectations increase. The staff are wonderful, and of course they explain the food and wine, but the chef's passion for cooking was clearly conveyed to us through their work. On this day, I was able to enjoy a variety of wonderful dishes with the warm smiles and smart hospitality of the female sommelier and Garçon. The many dishes that the chef offers are based on the concept of ``local production,'' and things that are related to Aichi are sublimated in various forms. The dishes were very delicate and beautiful (some were mischievous and cute), and they were generous and wonderful. Deep-fried sweetfish from the Tenryu River, which had been swimming in a fish tank until just before the meal, are placed on a piece of driftwood that represents a clear stream, and when you put them in your mouth, they have a crispy and light texture. The green one that looked like a Totoro souvenir was a garland chrysanthemum macaron. Shrimp rice crackers, firefly squid from Mikawa, and gazpacho-style jelly toppings... While drinking wine, I enjoyed various flavors and textures. The chewy freshly baked bread is served in an unusual hanging style, and there is also butter in the shape of a cute LEGO (in honor of LEGO Land in Minato Ward). A beautiful salad made with fruit tomatoes produced in Toyohashi, jelly grains using red vinegar from Mizkan, sauce using yogurt and sake lees from Kunimori, etc. One dish using crab from Mikawa Bay has a spiciness, fragrance, and freshness with Mikawa seaweed and thinly sliced ​​radish. For charcoal-grilled alfonsino from Mikawa With homemade sauerkraut, cabbage and mustard sauce, and green onion oil. The Chita beef fillet steak is quite a portion, the meat is light and has no peculiarities, and it is very tender. Mochi kneaded with yellow orange and Nishio City's stick tea, served with angle sauce. The combination of the rich sweetness of the red cheeks and the rich mascarpone ice cream is also delicious. Choose your favorite from 6 types of small baked sweets and 5 types including herb tea. Because the food was so delicious, I ended up eating all kinds of sweets w It was very satisfying until the end. By the way, the baumkuchen (provided among the baked goods in the course) made by this chef can be purchased at the Baumkuchen Institute in Handa. Mizkan and Kunimori Museum are also nearby, so I think I'll stop by when I'm exploring Handa. It would be nice if a shop like this could lead Nishiki. (Original) 名古屋へ帰省の度に、懐かしい店、新しい店、面白そうな店を訪れるようにしている。 名古屋を離れて10年近くなるが、そういえばその間に名古屋のフレンチに目を向けていなかったな、、、と思い立ち探してみたところ錦にこちらのお店を見つけた。 昔と随分雰囲気の変わった錦三(正確には錦二丁目だけどw)の一角に、こういうお店があったとは少々驚いた。 入店すると、店内は重厚で素敵な作り、期待が高まる。 スタッフも素晴らしく、料理やワインの説明はもちろんのこと、シェフの料理に対する熱い想いが、彼等の働きからしっかり私達にも伝わってきた。 この日は女性ソムリエとギャルソンの温かい笑顔とスマートなもてなしの中、素晴らしい料理の数々を楽しく堪能することが出来た。 シェフの提供する料理の数々は「地産知称」をコンセプトとしており、愛知に縁のあるものが様々な形に昇華される。 その料理は非常に繊細で美しく(あるものはお茶目で可愛らしい)、惜しみない手間をかけた素晴らしいものだった。 直前まで生簀で泳いでいた天竜川産稚鮎を用いた揚げ物は、清流を表した流木に配され、口に入れるとサクサクっと軽やかな食感。 トトロのお土産に見えた緑のそれは春菊マカロン。海老の煎餅、三河産ホタルイカとガスパッチョ仕立てのゼリー乗せ、、、ワインをいただきながら、色々な風味食感を楽しんだ。 もっちもちの焼き立て自家製パンは珍しい吊しスタイルで提供され、可愛いLEGO(港区のLEGOランドに因んで)を型とったバターも。 豊橋産フルーツトマトの美しいサラダにはミツカンの赤酢を用いたゼリー粒やヨーグルトと国盛の酒粕を用いたソース等々ココにも愛知縁の品が沢山仕込まれている。 三河湾の蟹を使った一品は三河産海苔、大根の薄切りが辛味と香り、瑞々しさを感じさせる。 三河産金目鯛の炭火炙りには 自家製ザワークラウト、キャベツとマスタードを合わせたソース、ネギオイルで。 知多産牛フィレステーキはかなりのポーション、クセのないあっさりとした肉でとても柔らかく、ビーツと豆味噌のソースや黒ニンニクソースで味変が楽しめる。 黄金柑と西尾市の棒茶を練り込んだ餅にアングレスソースを添えて。 紅ほっぺの濃厚な甘さとマスカルポーネのこっくりしたアイスの組み合わせも美味。 小さな焼き菓子6種とハーブティ含む5種の中から好きなものをチョイス。 料理がこれだけ美味しかったのだから、と菓子は結局全種類頂いてしまったw 最後まで大満足の内容だった。 因みに、こちらのシェフが手掛けるバウムクーヘン(コース内焼き菓子の中でも提供)は半田のばうむくーへん研究所なる店で購入できるとの事。 ミツカンや国盛りの博物館も近いので、半田探索時に寄ってみようと思う。 こういうお店が錦を牽引してくれらと良いな。

(Translated by Google) I like it more than anywhere else. Of course, the deliciousness is as shown in the picture, I don't think there are many shops where you can enjoy with all five senses. It's funny that when the food of Torikago comes out, it makes a piyopiyo sound. I went there at the end of the month, and it's no exaggeration to say that I worked hard for a month for this. You can feel really happy. I am always grateful for your help. (Original) どこよりも好きです。 美味しさは写真の通りもちろんなのですが、 ここまで五感で楽しむことができるお店はなかなかないと思います。トリカゴのお料理が出てくる時、ピヨピヨと鳴ったりと面白いです。 月末に行ったのですが、このために一か月頑張ったと言っても過言ではないです。本当に幸せな気分を味わうことができます。 いつも、ありがとうございます。

(Translated by Google) I went to lunch to celebrate her birthday! It was a creative dish and the taste was great with a very nice presentation ♪ I will repeat it again (^-^) Ginger ale is also recommended as a non-alcoholic drink! ︎ (Original) 彼女の誕生日祝いでランチにお邪魔しました！創作料理でとても素敵な盛り付け方で味も最高でした♪またリピートさせて頂きます(^-^) ノンアルコールでジンジャエールもオススメですよ‼︎

(Translated by Google) All the dishes were very delicious and I was surprised. I was able to enjoy the food and conversation from the bottom of my heart in a calm atmosphere. It's a great shop. (Original) どのお料理もとても美味しく、驚きの連続でした。 落ち着いた雰囲気で、食事と会話を心から楽しむことができました。 素晴らしいお店です。

(Translated by Google) It was very delicious, using plenty of Aichi ingredients, and carefully prepared without sparing time. I was also surprised by the richness of ideas. All the staff were very nice and made me feel very comfortable. I was also surprised by the cospa. In addition, it is a shop that I would like you to donate. (Original) 愛知の食材をふんだんに使い、手見暇惜しまず、丁寧にお料理されていて、とても美味しかったです。発想の豊かさにも、驚かされました。スタッフの皆さんも、とても感じがよく、大変居心地が良かったです。コスパにも、驚きました。また、ぜひ寄せて頂きたいお店です。

お料理の見た目を楽しむのもフレンチの醍醐味だとおもいますが、こちらは前菜からとても楽しませていただきました。 お料理が美味しかったのはもちろんですが、接客も丁寧で、とても気持ちよく食事することができました。 どれも美味しかったです。ご馳走様でした。

素晴らしい アイデア　料理から語りかけられています。 ソムリエ　ホールの対応で　料理がより美味しく　美しく、、、最高のレストランです。

The food was great as was the atmosphere of the restaurant. Although it was an unexpected combination of ingredients, it was delicious, and I was left impressed by the thoughtfulness of each dish. I would like to visit you again.