Archives: Travel Post

"I want to tell the story along with the dishes so that the producer's thoughts can be reached," says the chef. All dishes are a gentle taste that makes use of the ingredients. The fragrant Genovese using Basilico from the local city of Saitama and the Neapolitan pizza baked in a wood-fired kiln by a pizza artisan who won the sixth place at the "13th Neapolitan Pizza Craftsman World Championship" are also exquisite. The store is a stylish space based on blue. The wine tower in the center has about 200 stocks. Try to find one of your favorite bottles with a sommelier.

Open in a quiet residential area surrounded by greenery. It boasts a wide variety of pasta with 50 varieties at all times. Vegetables such as tomatoes, eggplant and cucumbers, which are grown pesticide-free on their own plantations in summer and summer, are very active.

The sister shop of the French bistro yama, located at the Saitama Art Theater in Sai-no-Kuni. Neapolitan pizza made from dough is recommended.

Alpino Village is in its 54th year near Saitama Shintoshin Station. A green space surrounded by large kelkova. There is an arpino village where restaurants, pastry shops and galleries gather. The French restaurant, which is also used for weddings, is a sophisticated space, but a place where you can feel the warmth of the trees. The cuisine is a safe-and-secure, and orthodox French that combines the skills of the chef. A course in which the flavor and cooking method of ingredients are calculated, such as an appetizer that uses fruit to create a refreshing feeling, a soup that gently passes through the throat warmly, and a main that uses the original taste of the ingredients to exude the umami. There are many customers who make the dishes here a taste of memories. Lunch course 5800 yen ~.

Casual French and stone kiln-grilled pizzas are very friendly dishes. The French seasonal full course is also popular. The bright Art Nouveau shop with European furnishings is an elegant atmosphere.

"Simple & Pure" French cuisine that suits Japanese people who make use of the original taste of the material. In addition to vegetables purchased from farmers in the prefecture, rice from Koshigaya, eggs from Iwatsuki, and other ingredients from Saitama Prefecture, they use seafood from Sagami Bay and Miura vegetables from Hayama, Kanagawa Prefecture, the store's founding site. Located in a quiet residential area of Omiya, there is also a church in the green garden. It is also a reputation as a venue for restaurant weddings, which are made with dishes that are made with skill and ingenuity. Lunch course 3000 yen, dinner course 8000 yen ~.

The store uses the 115-year-old warehouse as it is, and all the furniture and equipment are of the writer's own. Lunch is steak bowl course (A)1980 yen and (B)2640 yen. Beef stew course (A)2970 yen and (B)3630 yen. The dinner course, which is limited to Saturdays, Sundays and holidays, includes a cutlet course of domestic beef at 5600 yen and a delicious Japanese beef steak course at 8000 yen, and you can enjoy it with an exquisite sauce.

Founded in Meiji 19 (1886). It was the beginning of the opening of a modest kakcha-ya with a thatched hut beside farming to passenger partners such as Ma-fata and hawkers who come and go along the highway. The Japanese-produced hand-picked kakusan artisans are handled in the store, and the skewers are baked exquisitely according to the ingredients, and the proud sauce is served with moist stained rice and the taste of the rice. Koju (plum) 3600 yen ~. The bright interior of the store has a table seat on the first floor (50 seats, no reservation required) and a complete private room on the second floor (reservation required, 6 rooms, 2 to 30 people). There is also a frozen vending machine that can be purchased at any time non-face-to-face, as it is delicious.

Cafe restaurant with jazz live. Old-fashioned omurice 800 yen and Neapolitan spaghetti 800 yen are popular. Nasi Goren 850 yen is also recommended.

The restaurant is directly operated by the Toribayashi noodle shop. The slightly thicker, crystal-colored udon boasts a solid texture and a smooth throat. The popular menu is Tempura-zaru udon with catfish tempura for 1190 yen. The pale catfish tempura is eaten with the brand Shoda soy sauce unique to the local restaurant. In winter, there is also Okirikomi udon, a specialty of Jooshu, which is served in iron pots. It also sells dried noodles for souvenirs.