～西洋料理人としての姿勢、目標2010～　cuisinier koujirou fujiuchi

「食の伝道師としての役割」=「食のより良い在り方の探求」=「新日本式洋食」

◇生きるための食の尊さ、日本独自の精神性、西洋の食文化に敬意を払いつつ、欧米化、単一化が進む日本の食文化環境を再考する必要性を感じています。経済優先思考、合理化、また、西洋料理を軽視したコピー料理は、日本人の心、身体、食文化に悪影響を招いているのではないのか、我々は西洋及び日本の郷土食を正しく学び、現代日本人に寄り添う食の新たな扉を開くため、理論上達成しないことを恐れず想像力をもって追求し、広く発信する役割を担っていると信じてなりません。西洋の偉大な料理人がそうだったように、ガストロノームの概念を持ち、人に寄り添い「食の伝道師としての役割」をも果たさなければならないと考えます。

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◆Sea and Curry 10:30-15:00 (LO) 16:00 (close)

Our original sweet and spicy curry made with a bouillon base carefully extracted from ingredients from the sea and mountains of the Seto Inland Sea, ground beef, pork, aromatic vegetables, rich tomatoes, etc., and seasoned with spices selected by the chef.

❋Various Curries 1000~

Seto Tofu Curry Standard 1100

Ehime Pork Cutlet Curry Made with Bamboo Charcoal Breadcrumbs 1500

Seto Inland Sea Fried Curry Made with Bamboo Charcoal Breadcrumbs 1600

Domestic Beef Belly Curry 1400

Hot Spring Egg 150

Green Salad 350

Set Drink 400

・Menus are subject to change.

 

◆ Reservation-only lunch course 11:30~13:00 (LO) 15:00 (close) Irregular holidays

❋LANCH A 2500

Minced beef hamburger or Ehime pork steak

Soup/Salad/Gelato/Drink

 

❋LANCH B 6600

One dish of the day

Setouchi pot-au-feu called Seto-to-fu

Grilled carefully selected ingredients of the day to your liking

Local pork, local chicken, local fish, duck, shamo, omakase, etc...

one chois Wagyu beef, fish dishes + fee (negotiable)

Seasonal fruits and smooth gelato no.2

Coffee or tea

 

*Please make reservations by 18:00 the day before.

The above is a reference menu and may be subject to change. Please inform us of any allergies or food allergies.

 

◆Setouchi Gogoshima citrus juice, cafe, and sweets

❋DRINK / ALCOHOL 600~ Gogoshima Nade Iyokan and lemon base hot / cold Gogoshima soda Iyokan and lemon base Craft ginger dry hot / cold / soda Gogoshima mandarin juice Iyokan bitter juice Coffee hot / cold Cafe au lait hot / cold Black oolong tea Bottled wine white / red Kirin Heartland draft Mandarin-based cocktail Whiskey Shochu Sake *Other drinks are also available. Dessert of the day Soft serve ice cream .........................................................

 

◆Private plan Terrace seats are also available.　*Prices shown do not include tax.

❋Private lunch course plan　6-10 people B or C lunch × (number of people) + private use fee 10,000 yen (up to 3 hours)

❋Affordable private curry lunch plan　10-30 people (number of people to be discussed) Welcome original drink Seto-tofu curry arranged version Dessert and drink Above menu 3,300 yen × (number of people) + private use fee 10,000 yen (up to 3 hours)

❋Private party plan　10-30 people (number of people to be discussed) Party food 5,500 yen × (number of people) + rental fee 10,000 yen (up to 3 hours) Free drinks from 2,000 yen

❋Private space Training sessions, social gatherings, photo sessions, sketch sessions, yoga, acoustic live performances, etc.

*Basic fee 30,000 yen for up to 6 hours, 5,000 yen per hour thereafter

*Please consult if you are planning to hold an exhibition or other commercial event.

・For users who sell goods, an additional 6% of sales will be charged in addition to the above.

・If admission fees and participation fees are collected from participants, the usage fee will be doubled.

*Please feel free to contact us with any requests.

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~Attitude and goals as a Western chef 2010~　cuisinier koujirou fujiuchi

"Role as a food evangelist" = "Searching for a better way of eating" = "New Japanese Western food"

◇While respecting the preciousness of food for life, the unique Japanese spirituality, and Western food culture, I feel the need to reconsider the food culture environment in Japan, which is becoming increasingly Westernized and unified. Economy-first thinking, rationalization, and copy cooking that disregards Western cuisine are having a negative impact on the mind, body, and food culture of the Japanese people. I believe that we have a role to play in learning Western and Japanese local cuisine correctly, pursuing with imagination without fear of what cannot be achieved in theory, and spreading it widely in order to open a new door to food that is close to modern Japanese people. Just like the great Western chefs, I believe that we must also fulfill the role of "role as a food evangelist" by having the concept of gastronome and being close to people.