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©LoroTabelog Reviewer Award受賞者口コミ3,363件フォロワー5,653人

4.1

￥8,000～￥9,9991人

料理・味3.8
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク3.9

4.4

￥6,000～￥7,9991人

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

2020/09訪問22回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

Casual FrenchからCuisine Françaiseへ…『Yui』

田野畑の『ロレオール』さんでDéjeunerをいただきましたが自分が頭の中で思い描いていた料理とは些か方向性が違ったコース料理に或る意味､戸惑いと衝撃を受けたのでありました｡ということで再び進路を北に取り向かったのは先月11月10日～田向の新築の店舗へ移転され『Cuisine Française』を掲げられ新生『Yui]』さんとして営業を開始される前のカジュアルフレンチ『Yui』さんへと寄せていただきました｡シェフとソムリエという二足の草鞋を履き孤軍奮闘されている根市拓実オーナーシェフが腕を揮われる『Yui』さん｡中心街の沢山の思い出の詰まった店内で料理をいただけるのもこの日が最期｡席はいつものChef's Tableに取らせていただきアペリティフには高畠ワイナリーの『Sparkling Chardonnay Brut』を料理はそば粉のガレットのベースにアボガドと八戸産の『秋鮭(ｱｷｼｬｹ)』のマリネと『いくら』の目にも美しいAmuser(ｱﾐｭｰｽﾞ)からスタートです｡続いて供された料理は八戸産『槍烏賊(ﾔﾘｲｶ)』のソテーとクスクスと根市シェフの実家で作られた花ズッキーニやズッキーニ等､自家農園産の野菜のサラダと続きました｡スープ代わりの料理には青森県産の高糖度のブランド玉蜀黍(ﾄｳﾓﾛｺｼ)『嶽(ﾀﾞｹ)きみ』のピューレに香ばしく焼かれた焼きトウモロコシと『フォワグラ』のソテーという贅沢な一品に舌鼓を打ちメインの魚料理のPoisson(ﾎﾟﾜｿﾝ)には八戸では『ニベ』と呼称される皮目をパリッと皮の内側はしっとりと仕上げらた『イシモチ』のSauté(ｿﾃｰ) Sauce Breton(ﾌﾞﾙﾄﾝｿｰｽ)にガルニには隠元(ｲﾝｹﾞﾝ)のリゾットです｡『イシモチ』は『平鱸(ﾋﾗｽｽﾞｷ)』同様に身に適度な脂分がありとても美味しい魚です｡そして肉料理のViand(ｳﾞｨｱﾝﾄﾞ)には岩手県産のブランドポーク折爪三元豚佐助(ｵﾘﾂﾞﾒｻﾝｹﾞﾝﾄﾝｻｽｹ)のスペアリブのポルト酒煮込み『Ragout de porc au vin rouge』です｡ホロホロと崩れ口に運ぶとトロける良く煮込まれたスペアリブは柔らかくポルト酒のソースと一体となり奏でる旨味をじっくりと味わいDessert(ﾃﾞｾｰﾙ)にはバターナッツのバヴァロワ､CaféにEspresso､そしてロッシェココにて根市シェフのお任せコース料理はひと通りです｡久しぶりに寄せていただいて感じたことは先ず自家製のパンがかなり美味しくなったということ｡料理に合わせていただいたワインも勿論､根市シェフの手によるもので他店のソムリエとはひと味切り口が異なるワインとのマリアージュを愉しませていただきました｡ChefとSommelierを兼務されている方は北日本のフレンチ界でも他に類を見ないのではないでしょうか？9月末にて當店舗での営業を終えられ11月10日より新店舗での新たなる舟出をされる八戸のフレンチ界の若きホープ根市拓実オーナーシェフの今後益々の活躍に期待をしております。

2

そば粉のｶﾞﾚｯﾄｱﾎﾞｶﾞﾄ､秋鮭､ｲｸﾗ

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2

ﾔﾘｲｶのｿﾃｰとｸｽｸｽのｻﾗﾀﾞ

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2

ﾌｫﾜｸﾞﾗのｿﾃｰに焼ﾄｳﾓﾛｺｼと嶽ｷﾐのﾋﾟｭｰﾚ

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2

ｲｼﾓﾁのｿﾃｰﾌﾞﾙﾄﾝｿｰｽﾘｿﾞｯﾄ添え

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1

佐助豚のｽﾍﾟｱﾘﾌﾞﾎﾟﾙﾄ酒煮込み

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1

ﾊﾞｹﾞｯﾄ

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1

佐助豚のｽﾍﾟｱﾘﾌﾞﾎﾟﾙﾄ酒煮込み

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1

ﾊﾞﾀｰﾅｯﾂのｳﾞｧｳﾞｧﾛﾜ

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1

ｴｽﾌﾟﾚｯｿ

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1

ﾛｯｼｪｺｺ

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0

そば粉のｶﾞﾚｯﾄｱﾎﾞｶﾞﾄ､秋鮭､ｲｸﾗ

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0

ﾔﾘｲｶのｿﾃｰとｸｽｸｽのｻﾗﾀﾞ

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0

ﾌｫﾜｸﾞﾗのｿﾃｰに焼ﾄｳﾓﾛｺｼと嶽ｷﾐのﾋﾟｭｰﾚ

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0

ﾊﾞｹﾞｯﾄ

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0

ｲｼﾓﾁのｿﾃｰﾌﾞﾙﾄﾝｿｰｽﾘｿﾞｯﾄ添え

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0

佐助豚のｽﾍﾟｱﾘﾌﾞﾎﾟﾙﾄ酒煮込み

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0

ﾊﾞﾀｰﾅｯﾂのｳﾞｧｳﾞｧﾛﾜ

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0

ｴｽﾌﾟﾚｯｿ

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0

ﾛｯｼｪｺｺ

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0

Takahata Wine Yoshi Sparkling Chardonnay

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0

そば粉のｶﾞﾚｯﾄｱﾎﾞｶﾞﾄ､秋鮭､ｲｸﾗ

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0

Takahata Wine Yoshi Sparkling Chardonnay

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0

そば粉のｶﾞﾚｯﾄｱﾎﾞｶﾞﾄ､秋鮭､ｲｸﾗ

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0

Takahata Wine Yoshi Sparkling Chardonnay

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0

そば粉のｶﾞﾚｯﾄｱﾎﾞｶﾞﾄ､秋鮭､ｲｸﾗ

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0

Delaille Dom. du Salvard Cheverny Blanc

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0

ﾔﾘｲｶのｿﾃｰとｸｽｸｽのｻﾗﾀﾞ

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0

Delaille Dom. du Salvard Cheverny Blanc

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0

ﾔﾘｲｶのｿﾃｰとｸｽｸｽのｻﾗﾀﾞ

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0

Delaille Dom. du Salvard Cheverny Blanc

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0

Peter Mertes Liebfraumilch

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0

ﾌｫﾜｸﾞﾗのｿﾃｰに焼ﾄｳﾓﾛｺｼと嶽ｷﾐのﾋﾟｭｰﾚ

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0

Peter Mertes Liebfraumilch

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0

ﾌｫﾜｸﾞﾗのｿﾃｰに焼ﾄｳﾓﾛｺｼと嶽ｷﾐのﾋﾟｭｰﾚ

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0

Peter Mertes Liebfraumilch

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0

La Divatte Muscadet Sèvre et Maine Sur Lie

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0

ｲｼﾓﾁのｿﾃｰﾌﾞﾙﾄﾝｿｰｽﾘｿﾞｯﾄ添え

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0

La Divatte Muscadet Sèvre et Maine Sur Lie

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0

ﾊﾞｹﾞｯﾄ

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0

La Divatte Muscadet Sèvre et Maine Sur Lie

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0

Estate Goichi 龍眼

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0

ｲｼﾓﾁのｿﾃｰﾌﾞﾙﾄﾝｿｰｽﾘｿﾞｯﾄ添え

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0

Estate Goichi 龍眼

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0

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0

Estate Goichi 龍眼

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0

Plaisir de Siaurac

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0

佐助豚のｽﾍﾟｱﾘﾌﾞﾎﾟﾙﾄ酒煮込み

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0

Plaisir de Siaurac

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0

佐助豚のｽﾍﾟｱﾘﾌﾞﾎﾟﾙﾄ酒煮込み

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0

Plaisir de Siaurac

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0

ﾊﾞﾀｰﾅｯﾂのｳﾞｧｳﾞｧﾛﾜ

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0

ｴｽﾌﾟﾚｯｿ

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0

ﾛｯｼｪｺｺ

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1

ﾊﾞﾀｰﾅｯﾂのｳﾞｧｳﾞｧﾛﾜ

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1

ｴｽﾌﾟﾚｯｿ

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1

ﾛｯｼｪｺｺ

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1

店内の雰囲気

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1

Yui Entrée

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2020/06訪問21回目

4.1

料理・味3.8
サービス4.5
雰囲気4.0
CP4.5
酒・ドリンク3.9

￥8,000～￥9,9991人

Déjeunerは八戸のフレンチ界を牽引される小坂シェフが腕を揮われる『le mouron des oiseaux』でいただきDînerはシェフとソムリエという二足の草鞋を履き孤軍奮闘されている根市拓実オーナーシェフが腕を揮われるカジュアルフレンチ『Yui』さんへ寄せていただきました｡席はいつものChef's Tableに席を取らせていただきアペリティフには『Valli Brut』を料理は八戸産のたっぷりの『毛蟹(ｹｶﾞﾆ)』の剥き身にアボガドのTerrine(ﾃﾘｰﾇ)のRémoulade(ﾚﾑﾗｰﾄﾞｿｰｽ)､その上には毛蟹(ｹｶﾞﾆ)等の甲殻類から抽出され作られたAspic(ｱｽﾋﾟｯｸ)と『Caviar(ｷｬﾋﾞｱ)』が載せられた贅沢なAmuser(ｱﾐｭｰｽﾞ)からスタートです｡そして衣はサックサク中はふわっふわに仕上げられたビストロの定番料理であるGoujonnettes(ｸﾞｰｼﾞｮﾈｯﾄ)に使われた魚は秋田産の『白鱚(ｼﾛｷﾞｽ)』です｡グ―ジョネットに続き供された皿は生胡椒(ﾅﾏｺｼｮｳ)のソースととも味わう山形牛(ﾔﾏｶﾞﾀｷﾞｭｳ)の『牛タン』のConfit(ｺﾝﾌｨ)です｡牛タン焼と牛タンステーキのいいとこ取りの『牛タン』のコンフィは過度な調味料に頼らぬ素材の持ち味がしっかり楽しめるものでGarniture(ｶﾞﾙﾆﾁｭｰﾙ)にはFond(ﾌｫﾝ)で煮込まれたレンズ豆が添えられておりました｡メインの魚料理のPoisson(ﾎﾟﾜｿﾝ)には『魴鮄(ﾎｳﾎﾞｳ)』と季節野菜のBraiser(ﾌﾞﾚｾﾞ)､皮目はパリッと皮の内側はしっとり仕上げらた魴鮄(ﾎｳﾎﾞｳ)に季節野菜が眼と舌を楽しませてくれました｡肉料理のViand(ｳﾞｨｱﾝﾄﾞ)には岩手産の清流鶏(ｾｲﾘｭｳﾄﾞﾘ)と『Foie gras(ﾌｫｱｸﾞﾗ)』のBallotine(ﾊﾞﾛﾃｨｰﾇ)です｡表面の香ばしさと中のしっとり感とJus(ｼﾞｭ)のソースが三位一体となり奏でる旨味､Dessert(ﾃﾞｾｰﾙ)にはNougat glacé(ﾇｶﾞｰｸﾞﾗｯｾ)､Café(ｶｯﾌｪ)にEspresso(ｴｽﾌﾟﾚｯｿ)､そしてハート型のCanelé(ｶﾇﾚ)にて根市シェフのお任せコース料理はひと通りです｡料理に合わせて供されたワインは勿論､料理の作り手である根市シェフによるもの｡他店のソムリエとはひと味切り口が異なるワインとのマリアージュを愉しませてくれました｡ChefとSommelierを兼務されている方は北日本のフレンチ界でも他に類を見ないのではないでしょうか？八戸のフレンチ界の若きホープから暫くの間､目が離せそうにありません。

2

清流鶏とﾌｫｱｸﾞﾗのBallotine

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2

魴鮄と季節野菜のBraiser

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2

山形牛牛ﾀﾝのConfit

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2

白鱚のGoujonnettes

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1

毛蟹の剥き身にｱﾎﾞｶﾞﾄﾞのﾃﾘｰﾇとｷｬﾋﾞｱ

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1

Nougat glacé

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1

Espresso

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1

Canelé

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1

Pain

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1

毛蟹の剥き身にｱﾎﾞｶﾞﾄﾞのﾃﾘｰﾇとｷｬﾋﾞｱ

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1

白鱚のGoujonnettes

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1

山形牛牛ﾀﾝのConfit

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1

魴鮄と季節野菜のBraiser

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1

清流鶏とﾌｫｱｸﾞﾗのBallotine

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1

Nougat glacé

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1

Espresso

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1

Canelé

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1

Pain

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1

毛蟹の剥き身にｱﾎﾞｶﾞﾄﾞのﾃﾘｰﾇとｷｬﾋﾞｱ

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1

Valli Brut

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1

毛蟹の剥き身にｱﾎﾞｶﾞﾄﾞのﾃﾘｰﾇとｷｬﾋﾞｱ

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1

Valli Brut

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1

Dom. Grand Roche Saint Bris

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1

白鱚のGoujonnettes

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1

Dom. Grand Roche Saint Bris

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1

La Divatte Muscadet Sèvre et Maine Sur Lie

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1

山形牛牛ﾀﾝのConfit

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1

La Divatte Muscadet Sèvre et Maine Sur Lie

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1

魴鮄と季節野菜のBraiser

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1

Saint Leger Domaine Ｌa Guintrandy Olivier Cuilleras

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1

清流鶏とﾌｫｱｸﾞﾗのBallotine

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1

Saint Leger Domaine Ｌa Guintrandy Olivier Cuilleras

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1

Nougat glacé

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1

Espresso

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1

Canelé

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1

Pain

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1

Yui Entrance

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2020/05訪問20回目

4.3

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥8,000～￥9,9991人

ChefとSommelierの二足の草鞋…『Yui』

八戸中心街に店を構えられシェフとソムリエという二足の草鞋を履き孤軍奮闘されている根市拓実オーナーシェフが腕を揮われるカジュアルフレンチ『Yui』さんへ再訪させていただきました｡席はいつものChef's Tableに席を取らせていただきアペリティフには『Vallformosa Origen Brut Nature Reserva』料理は八戸産『毛蟹(ｹｶﾞﾆ)』をたっぷり使った揚げたて熱々のひとくちサイズのクロメスキのアミューズからスタートです｡クロメスキに添えらたガルニのマカロニのグラタンがこれまた美味し｡オードブルは八戸産の『蛸(ﾀｺ)』と『グリーンアスパラガス』のブルギニヨンイカスミのクルスティアンにはドライで華やかなポルトガルワインの『2016 Lavradores de Feitoria Douro Branco』とともに味わい『蝦夷鹿(ｴｿﾞｼﾞｶ)』と『フォアグラ』のテリーヌ『トリュフ』のヴィネグレットソースには仄かな甘みとすっきりとした酸味の『Pfaff Riesling Cuvée Jupiter』を合わせいただきました｡主役のテリーヌの蔭に隠れていたガルニの杏茸(ｱﾝｽﾞﾀﾞｹ)に舞茸(ﾏｲﾀｹ)や占地茸(ｼﾒｼﾞ)等の茸のソテーも味と食感で料理に華を添えられています｡ポワソンには八戸産の一本釣りの天然ものの『真鯛(ﾏﾀﾞｲ)』のエテュヴェと『筍(ﾀｹﾉｺ)』のロティ蕪のソース｡皮目はパリッと皮の内側には天然の真鯛ならではの旨味｡しっとり仕上げらた真鯛の身とパリッとした筍の食感のコントラストが小気味良い皿に合わせられたワインはドライで酸味と仄かな苦味の『La Divatte Muscadet Sèvre et Maine Sur Lie』､そしてヴィアンドには骨付きの『仔羊のロティ』エピスカジャンのソースにはコート・デュ・ローヌ産のシラーとグルナッシュで造られた『Saint Leger 2018』とともに味わいデセールには『バナナとココナツのタルト』に『パイナップルのソルベ』マンゴーにドラゴンフルーツにアプリコットのソース｡Caféにはエスプレッソ､ハート型のカヌレ､ディジャスティフに『Louis Jadot Vieux Marc de Bourgogne A La Mascotte』をいただき根市シェフお任せのDînerのコース料理はひと通りです｡料理の作り手であるシェフならではの他店のソムリエとはアプローチが異なる料理とワインとのマリアージュを愉しませてくれた根市オーナーシェフ｡シェフとソムリエの二刀流を両立させている方は東北エリアのフレンチ界では他に類を見ない正にフレンチ界の大谷翔平選手ではないでしょうか？若きホープから暫くの間､目が離せそうにありません。

3

仔羊のﾛﾃｨｴﾋﾟｽｶｼﾞｬﾝｿｰｽ

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3

真鯛のｴﾃｭｳﾞｪと筍のﾛﾃｨ

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3

ｴｿﾞｼｶとﾌｫｱｸﾞﾗのﾃﾘｰﾇ

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3

蛸とｸﾞﾘｰﾝｱｽﾊﾟﾗのﾌﾞﾙｷﾞﾆﾖﾝ

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2

ｸﾛﾒｽｷとﾏｶﾛﾆｸﾞﾗﾀﾝ

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2

ﾊﾞﾅﾅとｺｺﾅｯﾂのﾀﾙﾄとﾊﾟｲﾅｯﾌﾟﾙのｿﾙﾍﾞｷｳｲにﾄﾞﾗｺﾞﾝﾌﾙｰﾂ

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2

ｴｽﾌﾟﾚｯｿ

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2

ｶﾇﾚ

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1

ｸﾛﾒｽｷとﾏｶﾛﾆｸﾞﾗﾀﾝ

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1

蛸とｸﾞﾘｰﾝｱｽﾊﾟﾗのﾌﾞﾙｷﾞﾆﾖﾝ

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1

ｴｿﾞｼｶとﾌｫｱｸﾞﾗのﾃﾘｰﾇ

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1

真鯛のｴﾃｭｳﾞｪと筍のﾛﾃｨ

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1

仔羊のﾛﾃｨｴﾋﾟｽｶｼﾞｬﾝｿｰｽ

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1

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1

ｴｽﾌﾟﾚｯｿ

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1

ｶﾇﾚ

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1

Vallformosa Origen Brut Nature Reserva

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1

ｸﾛﾒｽｷとﾏｶﾛﾆｸﾞﾗﾀﾝ

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1

Vallformosa Origen Brut Nature Reserva

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1

ｸﾛﾒｽｷとﾏｶﾛﾆｸﾞﾗﾀﾝ

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1

Vallformosa Origen Brut Nature Reserva

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1

蛸とｸﾞﾘｰﾝｱｽﾊﾟﾗのﾌﾞﾙｷﾞﾆﾖﾝ

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1

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1

蛸とｸﾞﾘｰﾝｱｽﾊﾟﾗのﾌﾞﾙｷﾞﾆﾖﾝ

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1

2016 Lavradores de Feitoria Douro Branco

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2

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1

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1

ｴｿﾞｼｶとﾌｫｱｸﾞﾗのﾃﾘｰﾇ

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1

Pfaff Riesling Cuvée Jupiter

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2

ｴｿﾞｼｶとﾌｫｱｸﾞﾗのﾃﾘｰﾇ

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1

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1

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1

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1

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1

La Divatte Muscadet Sèvre et Maine Sur Lie

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1

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1

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2

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1

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2

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2

ﾊﾞﾅﾅとｺｺﾅｯﾂのﾀﾙﾄとﾊﾟｲﾅｯﾌﾟﾙのｿﾙﾍﾞｷｳｲにﾄﾞﾗｺﾞﾝﾌﾙｰﾂ

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1

ｴｽﾌﾟﾚｯｿ

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1

ｶﾇﾚ

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1

ｴｽﾌﾟﾚｯｿ

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1

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1

ｶﾇﾚ

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1

Louis Jadot Vieux Marc de Bourgogne A La Mascotte

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2

Yui

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2

Yui

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2

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2020/04訪問19回目

4.3

料理・味4.0
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

シェフとソムリエとギャルソンと一人三役を熟す…『Yui』

心と身体の免疫力をアップさせる為に向かった先は八戸の中心街に店を構えられChef(ｼｪﾌ)とSommelier(ｿﾑﾘｴ)二足の草鞋を履き時としてGarcon(ｷﾞｬﾙｿﾝ)と一人三役を演じられる根市拓実オーナーシェフが腕を揮われるカジュアルフレンチレストラン『Yui』さんへ再訪させていただきました｡席はいつものChef's Table席に取らせていただきアペリティフには『Grande Alberone Valdobbiadene Prosecco』を料理は冷前菜のEntrées Froide(ｱﾝﾄﾚ･ﾌﾛﾜﾄﾞ)にはブリオッシュ(Brioche)の生地を薄く焼いた上に程良い脂ノリの八戸産『桜鱒(ｻｸﾗﾏｽ)』のマリナード(Marinade)にアクセントのピンクソルトとディルが添えられた『桜鱒(ｻｸﾗﾏｽ)のBlinis(ﾌﾞﾘﾆｽ)』Crème aigre(ｸﾚｰﾑｴｰｸﾞﾙ)､温前菜のEntrées Chaudes(ｱﾝﾄﾚ･ｼｮｰﾄﾞ)には『稚鮎(ﾁｱﾕ)のBeignet(ﾍﾞﾆｴ)』に胡瓜(ｷｭｳﾘ)のソース｡琵琶湖産の活けの『稚鮎(ﾁｱﾕ)』に瓜香(ｳﾘｺｳ)を加える為の胡瓜(ｷｭｳﾘ)のソース､日本料理の職人を目指し京都にて研鑽を積まれていた経験を持たれる根市シェフならではの2種類のEntréesから根市シェフのお任せコースのスタートです｡Hors-d'œuvre(ｵｰﾄﾞﾌﾞﾙ)にはCharcuterie(ｼｬﾙｷｭﾄﾘｰ)とSoupe(ｽｰﾌﾟ)の盛合せでスープは越冬貯蔵で甘みが増した人参(ﾆﾝｼﾞﾝ)を使い作られたカップ入りの『Potage de Crécy(ｸﾚｰｼｰﾎﾟﾀｰｼﾞｭ)､シャルキュトリーには『Champignon(ｼｬﾝﾋﾟﾆｵﾝ)』と『Poulet(ﾌﾟｰﾚ)』≒『雛鶏(ﾋﾅﾄﾞﾘ)』を使い作りは『Galantine(ｶﾞﾗﾝﾃｨｰﾇ)』ながら遊び心でテリーヌ型に入れられた『Terrine de poulet aux champignons(ﾋﾅﾄﾞﾘとﾏｯｼｭﾙｰﾑのﾃﾘｰﾇ)』は『Truffe Vinaigrette(ﾄﾘｭﾌﾋﾞﾈｸﾞﾚｯﾄ)』とともに『Pâté de Canard(鴨のﾊﾟﾃ)』はMoutarde(ﾏｽﾀｰﾄﾞ)とともに『Fromage de tête(ﾌﾛﾏｰｼﾞｭ･ﾄﾞ･ﾃｯﾄ)』はSauce gribiche(ｸﾞﾘﾋﾞｼｭ･ｿｰｽ)とともに｡ガルニには『haricot coco(ｱﾘｺ･ｺｺ)』のペースト｡そして魚料理のPoisson(ﾎﾟﾜｿﾝ)には『鮃(ﾋﾗﾒ)のポワレ』≒Barbue Poêlée(ﾊﾞﾙﾋﾞｭﾎﾟﾜﾚ) Sauce vin blanc(ｳﾞｧﾝ･ﾌﾞﾗﾝｿｰｽ)､肉料理のViande(ｳﾞｨｱﾝﾄﾞ)には低温調理された『仔羊(ｺﾋﾂｼﾞ)のロースト』Agneau rôtie を仔羊(ｺﾋﾂｼﾞ)のジュのソースとともに味わいデセールには『Crème brûlée Pistache(ｸﾚｰﾑ･ﾌﾞﾘｭﾚ･ﾋﾟｽﾀｰｼｭ)』に『Glace à la Vanille(ｳﾞｧﾆﾗｸﾞﾗｰｽ)』､Café(ｶｯﾌｪ)には珍しくCafé glacé(ｱｲｽｺｰﾋｰ)とともに『CrottinCoco(ｸﾛﾀﾝ･ｺｺ)』にて根市シェフのお任せコースはひと通りです｡Déjeunerも満席､更にイベント用の御弁当造りで猫の手も借りたい状態であることは重々承知しての再訪でありましたがハシリの『稚鮎(ﾁｱﾕ)』を用意していてくれたり至れり尽くせりの心遣いにいつもながら感謝です。

4

Agneau rôtie

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4

Barbue Poêlée

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4

Potage de Crécy

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4

Terrine de poulet aux champignons､Pâté de Canard､Fromage de tête

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2

稚鮎のBeignet

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2

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2

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2

Crème brûlée Pistache

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2

CrottinCoco

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2

桜鱒のBlinis Crème aigre

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2

稚鮎のBeignet

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2

Terrine de poulet aux champignons､Pâté de Canard､Fromage de tête

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2

Barbue Poêlée

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2

Agneau rôtie

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2

Glace à la Vanille,Crème brûlée Pistache

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2

CrottinCoco

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1

Grande Alberone Valdobbiadene Prosecco

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2

桜鱒のBlinis Crème aigre

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1

Grande Alberone Valdobbiadene Prosecco

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2

桜鱒のBlinis Crème aigre

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1

Pfaff Riesling Cuvée Jupiter

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1

稚鮎のBeignet

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1

Pfaff Riesling Cuvée Jupiter

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1

稚鮎のBeignet

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1

Terrine de poulet aux champignons､Pâté de Canard､Fromage de tête

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1

Pain

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1

Terrine de poulet aux champignons､Pâté de Canard､Fromage de tête

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2

Muscadet Sèvre et Maine Sur Lie

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1

Barbue Poêlée

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1

Muscadet Sèvre et Maine Sur Lie

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2

Barbue Poêlée

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1

Pain

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2

La Grange Prat Bibal Tradition

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2

Agneau rôtie

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1

La Grange Prat Bibal Tradition

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2

Agneau rôtie

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1

Glace à la Vanille,Crème brûlée Pistache

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2

Café glacé

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2

Glace à la Vanille,Crème brûlée Pistache

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2

CrottinCoco

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1

J･S･A ｿﾑﾘｴ認定証(掲載了承済)

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2

Yui coaster

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2

Yui

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2

Yui 外観

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2020/03訪問18回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

八戸フレンチ界のÉtoile attendue…『Yui』

八戸フレンチ界の中で個人的に最も注視させていただいている料理人とソムリエの二足の草鞋を履かれる根市拓実オーナーシェフが腕を揮われるカジュアルフレンチレストラン『Yui』さんへ再訪させていただきました｡déjeuner(ﾗﾝﾁ)の時間帯は20名超程の来店のお客様で全席満席で賑わう店内｡予約をせず直接､店を訪れ空き席がなく帰られた御客様も3組ほど｡そんな猫の手も借りたいくらいの忙しさの中での訪問となった當日､勿論、事前予約の上での再訪です｡席はいつもの出入口に最も近いChef's Tableに席に取らせていただきアペリティフには『Valli Brut』を料理は小川原湖産の『白魚(ｼﾗｳｵ)』と春の訪れを告げる『たらの芽』､『蕗の薹(ﾌｷﾉﾄｳ)』にPersil(ﾊﾟｾﾘ)のベニエ(Béngnet)のアミューズ(Amuse-bouche)からスタートです｡オードブル(Hors-d'oeuvre)にはブラックオリーブのタプナードが添えられた八戸産の『春鰊(ﾊﾙﾆｼﾝ)』のテリーヌ(Terrine)のサラダ仕立てと自家製の『そば粉』と八戸産『桜鱒(ｻｸﾗﾏｽ)』を使い作られた『桜鱒のガレット(Galette)』と春の季語等にも用いられる旬の食材を使った皿が二皿が続き魚料理のポワソン(Poisson)には『鱸のポワレ(Poêlé)』と薫香を纏わせた『シューリ貝』のエストラゴン(Estragon)風の皿で添えられた『焼きトマト』の美味しさに思わずハッとさせられました｡そして肉料理のヴィアンド(Viand)にはロワール地方の料理の代表格『仔羊のナヴァラン･プランタニエール(Navarin d'agneau printanier)』です｡ロワール産の『仔羊(ｺﾋﾂｼﾞ)』はバラ肉と骨付ロースの異なる部位2種とナヴェと春野菜を一緒に煮込んだ季節定番のクラシカルなビストロ料理のひとつ｡しっかり骨の髄までしゃぶり尽くしいただきました｡デセール(Dessert)のプレートの上には『ロロさん Happy Birthday』の文字に涙腺ウルウル｡プレートの上には自家農園産の『いちご(Fraise)』とヴァニラのアイスクリーム(Glace vanille)､カッフェ(Café)と続きフィナンシェ(Financier)のムラング(Murang)､ディジャスティフ(Dejustif)にマールで締めた納得のdéjeunerの時間｡肩肘張らずにフランス料理が愉しめる『Yui』さんは八戸フレンチ界のÉtoile attendueです｡

4

Navarin d'agneau printanier

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4

鱸のPoêlé

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4

Fraise,Glace vanille

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4

白魚のBéngnet

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2

春鰊のTerrine

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2

桜鱒のGalette

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2

鱸のPoêlé

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2

Navarin d'agneau printanier

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1

Fraise,Glace vanille

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2

Café

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1

Murang

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1

白魚のBéngnet

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1

春鰊のTerrine

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1

桜鱒のGalette

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1

鱸のPoêlé

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1

Navarin d'agneau printanier

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1

Fraise,Glace vanille

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1

Café

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1

Murang

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1

Valli Brut

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1

白魚のBéngnet

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1

Valli Brut

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1

春鰊のTerrine

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1

Lavradores de Feitoria Douro Tinto 2018

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1

桜鱒のGalette

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1

Lavradores de Feitoria Douro Tinto 2018

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0

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1

Gérard Bertrand 2018 Cote des Roses Rosé

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1

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1

Gérard Bertrand 2018 Cote des Roses Rosé

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1

Fraise,Glace vanille

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1

Café

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2

Louis Jadot Vieux Marc de Bourgogne A La Mascotte

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1

Murang

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1

Louis Jadot Vieux Marc de Bourgogne A La Mascotte

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2

根市拓実ｵｰﾅｰｼｪﾌ

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2020/02訪問17回目

4.5

料理・味4.3
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク4.0

￥8,000～￥9,9991人

HACHINOHE BOUILLABAISSE Festa 2020……『Yui』

待ちに待った月に一度の八戸遠征｡前夜は北日本を代表する口福リストランテ『Casa del Cibo』さんにて至福の時間を過ごさせていただき翌日は八戸フレンチ界で年齢の上では最も若いシェフとなりますが『料理人』と『ソムリエ』という二足の草鞋を履き､めきめき頭角をあらわして来た根市拓実オーナーシェフが腕を揮われるカジュアルフレンチレストラン『Yui』さんへ定期再訪させていただきました｡26名の予約客で賑わう店内の中､席はいつもの Chef'sTable席に取らせていただきアペリティフにはピエモンテの『Valli Brut』を料理は八戸産の『鮟鱇(ｱﾝｺｳ)』と青森県産の『シャモロック』のダブルコンソメの黒トリュフ風味と『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』のテリーヌの柚子(ﾕｽﾞ)風味コンソメのアミューズからスタートです｡オードブルには八戸産の『真鱈(ﾏﾀﾞﾗ)』のブランダードに『トゲクリガニ』のフラン｡蟹の旨味がギュッと凝縮されたフランにはたっぷりの『トゲクリガニ』の脚肉と剥き身｡その上を覆う菠薐草(ﾎｳﾚﾝｿｳ)のエマルション｡厨房内だけでは料理の盛付けが間に合わずカウンター席を使い千手観音(ｾﾝｼﾞｭｶﾝﾉﾝ)の如く物凄いスピードで料理を仕上げられていく根市シェフ。その様を眩しく眺めている間に仕上がった『蛸(ﾀｺ)』と『レッドキャビア』のクスクスをブラックオリーブのペーストとともに愉しむサラダ仕立のレギュームと続きポワソンには今回の訪問の楽しみのひとつでもあった『HACHINOHE BOUILLABAISSE』http://www.hhrp.jp/hbb/shop/03.html です｡其々の材料に応じて焼く､蒸す､煮る｡とひとつひとつの具材が丁寧に仕上げられており使われている魚貝類は勿論全て八戸産｡その内容は皮目をパリッパリにローストした『曹以(ｿｲ)』に『ナメタ鰈(ｶﾚｲ)』のポシェ､ブレゼした『北寄貝(ﾎｯｷｶﾞｲ)』と『槍烏賊(ﾔﾘｲｶ)』､マリナードした『ムール貝』で甲殻類の濃厚で香り高いスープとともに味わいます｡途中からルイユを加え味の変化を楽しみ堪能させていただきました｡そして『HACHINOHE BOUILLABAISSE』ならではの一度で二度美味しいには甲殻類のスープの旨味が秀逸な『ライスクロケット』とともに味わいコースのメインのヴィアンドには『蝦夷鹿(ｴｿﾞｼｶ)』のローストをハスカップのソースとともにいただきました｡火入れ加減が秀逸な蝦夷鹿(ｴｿﾞｼｶ)は脂身までとても美味しく骨の髄まで綺麗にいただきました｡デセールには『ガトーシトロン』とピスタチオのグラース､カッフェと続きフィナンシェのムラング､ディジャスティフにマールで締めさせていただいた口福な時間｡『BOUILLABAISSE』と『蝦夷鹿(ｴｿﾞｼｶ)』のローストの火入れと仕上がり具合はお見事｡今回いただいた『Yui』さんの料理は過去最高だったように思います｡コース全体の流れと組み立ても御見事でした｡

3

蝦夷鹿のﾛｰｽﾄ

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ﾗｲｽｸﾛｹｯﾄ

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ﾗｲｽｸﾛｹｯﾄ

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3

八戸ﾌﾞｲﾔﾍﾞｰｽ

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2

八戸ﾌﾞｲﾔﾍﾞｰｽ

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2

蛸とﾚｯﾄﾞｷｬﾋﾞｱのｸｽｸｽ

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2

蛸とﾚｯﾄﾞｷｬﾋﾞｱのｸｽｸｽ

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2

ﾄｹﾞｸﾘｶﾞﾆのﾌﾗﾝ

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1

ﾄｹﾞｸﾘｶﾞﾆの身がたっぷり

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2

真鱈のﾀﾌﾟﾅｰﾄﾞ

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2

鮟鱇とｼｬﾓﾛｯｸのＷｺﾝｿﾒ

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2

鮟鱇の肝のﾃﾘｰﾇｺﾝｿﾒｼﾞｭﾚ掛け

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ｶﾞﾄｰｼﾄﾛｴﾝとﾋﾟｽﾀﾁｵのｸﾞﾗｰｽ

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2

Café

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1

Meringue

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2

ﾊﾞｹﾞｯﾄ

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鮟鱇の肝のﾃﾘｰﾇとＷｺﾝｿﾒ

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真鱈のﾀﾌﾟﾅｰﾄﾞとﾄｹﾞｸﾘｶﾞﾆのﾌﾗﾝ

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1

蛸とﾚｯﾄﾞｷｬﾋﾞｱのｸｽｸｽ

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蛸とﾚｯﾄﾞｷｬﾋﾞｱのｸｽｸｽ

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蛸とﾚｯﾄﾞｷｬﾋﾞｱのｸｽｸｽ

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1

ﾊﾞｹﾞｯﾄ

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1

八戸ﾌﾞｲﾔﾍﾞｰｽ

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ﾗｲｽｸﾛｹｯﾄ

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ﾗｲｽｸﾛｹｯﾄ

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1

蝦夷鹿のﾛｰｽﾄ

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ｶﾞﾄｰｼﾄﾛｴﾝとﾋﾟｽﾀﾁｵのｸﾞﾗｰｽ

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1

Café

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1

Meringue

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2

Valli Brut

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1

鮟鱇の肝のﾃﾘｰﾇとＷｺﾝｿﾒ

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1

真鱈のﾀﾌﾟﾅｰﾄﾞとﾄｹﾞｸﾘｶﾞﾆのﾌﾗﾝ

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1

Valli Brut

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蛸とﾚｯﾄﾞｷｬﾋﾞｱのｸｽｸｽ

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1

2017 Muscadet Sevre et Maine

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1

八戸ﾌﾞｲﾔﾍﾞｰｽ

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1

ﾊﾞｹﾞｯﾄ

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1

八戸ﾌﾞｲﾔﾍﾞｰｽ

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1

2017 Muscadet Sevre et Maine

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八戸ﾌﾞｲﾔﾍﾞｰｽとﾙｲﾕ

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1

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1

ﾗｲｽｸﾛｹｯﾄ

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ﾗｲｽｸﾛｹｯﾄ

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ｶｳﾝﾀｰで仕上げをする根市ｼｪﾌ

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2016 Aguaribay Malbec

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蝦夷鹿のﾛｰｽﾄ

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1

2016 Aguaribay Malbec

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ｶﾞﾄｰｼﾄﾛｴﾝとﾋﾟｽﾀﾁｵのｸﾞﾗｰｽ

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Café

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1

Louis Jadot Vieux Marc de Bourgogne A La Mascotte

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1

Meringue

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1

Louis Jadot Vieux Marc de Bourgogne A La Mascotte

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2

Yui ｺｰｽﾀｰ

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2019/12訪問16回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

シェフとソムリエの二刀流､今後益々楽しみな…『Yui』

忠臣蔵として今も広く語り継がれる赤穂浪士討入りの日の12月14日｡前夜のFriday the 13th(13日の金曜日)の
Cena(ﾃﾞﾃﾅｰ)は北日本屈指の口福RISTORANTE『Casa del Cibo』さんへ｡そして翌日のDéjeunerに向かった先は八戸の中心街に店を構えられ八戸フレンチ界で今､最も注目している根市拓実オーナーシェフが腕を揮われるCasual Frenchの『Yui』さんです｡席はいつものChef's Tableに席を取らせていただきApéritif(食前酒)にはChampagne『Guy de Saint Flavy Brut』､料理は泡々に合わせて揚げたて熱々の『Bardane(ｺﾞﾎﾞｳ)』だけで作られた『Bardane Beniers(ｺﾞﾎﾞｳのﾍﾞﾆｴ)』のAmuse-gueule(ｱﾐｭｰｽﾞ･ｸﾞｰﾙ)からスタートです｡牛蒡のBeignet(ﾍﾞﾆｴ)はそのままでも美味でしたが添えられたバルサミコソースとともに味わうと滋味と旨味が大いに増幅されました｡Entrées froides(冷前菜)には卵黄で繋がれた八戸産の『鱸(ｽｽﾞｷ)のタルタル』をSauce vinaigrette(ｳﾞｪﾈｸﾞﾚｯﾄｿｰｽ)とともにいただきました｡適度に脂の乗った『鱸(ｽｽﾞｷ)』と程良い酸味のソースが食欲中枢を優しく刺激します｡Hors-d'œuvre(ｵｰﾄﾞﾌﾞﾙ)には『Foie gras(ﾌｫｱｸﾞﾗ)』入りの『Pâté de Chevreuil (ｴｿﾞｼｶのﾊﾟﾃ)』に『magret de canard(ﾏｸﾞﾚｶﾅｰﾙ)』の鴨ロースの冷製､茄子(ﾅｽ)のマリネに茄子(ﾅｽ)とバルサミコで作られたソース｡マグレカナールの鴨ロースはとても美味でしたがフォアグラ入りのエゾ鹿のパテも甲乙つけ難い美味しさでした｡そしてSoupeには『Potage de chou-fleur(ｶﾘﾌﾗﾜｰのﾎﾟﾀｰｼﾞｭ)』､Poisson(ﾎﾟﾜｿﾝ)には八戸産の厚みのある『鮃(ﾋﾗﾒ)』のÉtuver(ｴﾁｭﾍﾞ)です｡以前､何処ぞの店でぺらっぺらの鮃のpoêlerを供され口にしたことがありますがやはり美味しいと感じる素材の厚みを軽んじてはいけないものと改めて感じ行った次第です｡そしてViande(ｳﾞｨｱﾝﾄﾞ)には『Cuisse de pintade confite』≒フランス産の『Pintade』のConfit(ｺﾝﾌｨ)です｡岩手県産や茨城県産の『ホロホロ鳥』も国内では広く流通されてはいますが『食鳥の女王』と称されるのはフランス産の『Pintade』です｡肉自体の旨味が濃くやはり国内産のソレとはひと味もふた味も違うように感じたのは決して気の所為だけではないような気がします｡はやり使われる素材も本物には敵わないのでしょう｡コースの〆のDessert(ﾃﾞｾｰﾙ)には『Fondant au chocolat(ﾌｫﾝﾀﾞﾝ･ｵ･ｼｮｺﾗ)』にCerise Noir(ﾌﾞﾗｯｸﾁｪﾘｰ)のGlace(ｸﾞﾗｰｽ)､そして淹れたてのCaféとフィナンシェの『Meringue française』にて根市シェフのお任せコース料理はひと通りです｡ソムリエの資格を見事に取得された根市シェフ､これからは自身の作られた料理とワインのペアリング等､今後､益々楽しみな『Yui』さん｡八戸の中心街でお気に入りの一軒です｡

3

Cuisse de pintade confite

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3

鮃のÉtuver

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3

Potage de chou-fleur

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3

鴨ﾛｰｽと茄子の冷製,Foie gras入りPâté de Chevreuil

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2

鱸のﾀﾙﾀﾙ

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2

鱸のﾀﾙﾀﾙ

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2

Bardane Beniers

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2

Bardane Beniers

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2

Fondant au chocolat, Cerise Noir Glace

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2

Baguette

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2

Bardane Beniers

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2

鱸のﾀﾙﾀﾙ

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2

鱸のﾀﾙﾀﾙ

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2

鴨ﾛｰｽと茄子の冷製,Foie gras入りPâté de Chevreuil

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2

Potage de chou-fleur

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2

鮃のÉtuver

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2

Cuisse de pintade confite

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2

Fondant au chocolat, Cerise Noir Glace

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2

Guy de Saint Flavy Brut

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2

Bardane Beniers

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1

Guy de Saint Flavy Brut

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1

鱸のﾀﾙﾀﾙ

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1

鱸のﾀﾙﾀﾙ

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1

Cooperativa Agraria Santa Quiteria tintoralba SYRAH

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1

鴨ﾛｰｽと茄子の冷製,Foie gras入りPâté de Chevreuil

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1

Cooperativa Agraria Santa Quiteria tintoralba SYRAH

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1

鴨ﾛｰｽと茄子の冷製,Foie gras入りPâté de Chevreuil

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1

Potage de chou-fleur

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1

Cuvée de Brieu Viognier

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1

鮃のÉtuver

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1

Cuvée de Brieu Viognier

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1

鮃のÉtuver

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1

Sud LOUIS MAX Tandem Pinot Noir-Syrah

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2

Cuisse de pintade confite

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1

Sud LOUIS MAX Tandem Pinot Noir-Syrah

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2

Fondant au chocolat, Cerise Noir Glace

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2

Café noir

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2

Meringue française

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2019/09訪問15回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥8,000～￥9,9991人

Hachinohe Terroir…No-Fu Kitchen『Yui』

八戸フレンチ界の若きホープ根市拓実オーナーシェフが腕を揮われるカジュアルフレンチレストラン『No-Fu Kitchen Yui』さんへ再訪させていただきました｡いつものChef's tableに席を取らせていただきアペリティフには『Limoux Methode Ancestr』を料理は八戸産『ムール貝』のmariniere(ﾏﾘﾆｴｰﾙ)と『冬瓜(ﾄｳｶﾞﾝ)』のétuver(ｴﾁｭﾍﾞ)にémulsion(ｴﾏﾙｼｮﾝ)のアミューズからスタート｡オードブルには八戸産の『真鱈(ﾏﾀﾞﾗ)』を使ったgoujonnettes(ｸﾞｰｼﾞｮﾈｯﾄ)に八戸産の『秋鮭(ｱｷｻｹ)』を使ったSaumon fumé(ｽﾓｰｸ･ｻｰﾓﾝ)のgougère(ｸﾞｼﾞｪｰﾙ)､『烏賊(ｲｶ)』の身にリゾットを詰めたセート風フレンチ『いかめし』とラタトゥイユ｡『無花果(ｲﾁｼﾞｸ)』のコンポートが添えられた『Magret de canard(鴨肉のﾛｰｽﾄ)』と『無花果(ｲﾁｼﾞｸ)』と『和梨(ﾜﾅｼ)』のサラダバルサミコソース､ブロッコリーのEcrase(ｴｸﾗｾﾞ)と『Homard(ｵﾏｰﾙ海老)』のPurée(ﾋﾟｭﾚ)と共に味わう『Homard(ｵﾏｰﾙ海老)』と岩手県産の『雛鶏(ﾋﾅﾄﾞﾘ)』のGalantine(ｶｾﾗﾝﾃｨｰﾇ)をいただきスープには『La courge butternut(ﾊﾞﾀｰﾅｯﾂ)』のPotage(ﾎﾟﾀｰｼﾞｭ)と『Foie gras(ﾌｫｱｸﾞﾗ)』のソテー､ポワソンにはツルムラサキのチップスが添えられた『鮎魚女(ｱｲﾅﾒ)』のポワレはフランス料理のソースの王道『Sauce beurre blanc(ﾌﾞﾙｰﾌﾞﾗﾝｿｰｽ)』で味わいヴィアンドには『奥入瀬ガーリックポーク』のブレゼに仕上げに『Truffe(ｵｰﾀﾑﾄﾘｭﾌ)』を目の前で削りかけられデセールには自家菜園の葡萄を使った『Vacherin glace(ｳﾞｧｼｭﾗﾝ･ｸﾞﾗｯｾ)』､更にカスタードクリームをたっぷり使った『gâteau quatre-quarts(ｶﾄﾙｶｰﾙ)』とともに淹れたての珈琲､ディジェスティフに『Louis Jadot Vieux Marc de Bourgogne A La Mascotte』で締めた土曜日の夜｡地場産の旬の山海の食材がふんだんに使われてフランス料理のテクニックで造られた根市シェフの渾身の全8皿の『Hachinohe Terroir(八戸ﾃﾛﾜｰﾙ)』を存分に愉しませていただき感無量です。

3

Truffe,奥入瀬ｶﾞｰﾘｰｯｸﾎﾟｰｸのbraiser

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4

Truffe

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3

奥入瀬ｶﾞｰﾘｰｯｸﾎﾟｰｸのbraiser

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3

鮎魚女のPoêlé Sauce beurre blanc

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2

Foie gras

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2

Foie gras & La courge butternut Potage,

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2

Homardと雛鶏のGalantine

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2

Magret de canard

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2

ｾｰﾄ風ｲｶﾒｼ,ｽﾓｰｸ･ｻｰﾓﾝgougère,真鱈goujonnettes

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2

Saumon fuméのgougère

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2

真鱈goujonnettes,ｽﾓｰｸ･ｻｰﾓﾝgougère,ｾｰﾄ風ｲｶﾒｼ

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2

ﾑｰﾙ貝のmariniere,冬瓜のétuver,émulsion

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2

Vacherin glace

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2

Café

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2

gâteau quatre-quarts

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1

ﾑｰﾙ貝のmariniere,冬瓜のétuver,émulsion

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1

ｾｰﾄ風ｲｶﾒｼ,ｽﾓｰｸ･ｻｰﾓﾝgougère,真鱈goujonnettes

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1

真鱈goujonnettes,ｽﾓｰｸ･ｻｰﾓﾝgougère,ｾｰﾄ風ｲｶﾒｼ

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1

Magret de canard

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1

Homardと雛鶏のGalantine

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1

Foie gras & La courge butternut Potage,

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1

鮎魚女のPoêlé Sauce beurre blanc

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1

奥入瀬ｶﾞｰﾘｰｯｸﾎﾟｰｸのbraiser

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1

Truffe,奥入瀬ｶﾞｰﾘｰｯｸﾎﾟｰｸのbraiser

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1

Vacherin glace

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1

Café

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1

gâteau quatre-quarts

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1

Limoux Methode Ancestr

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1

ﾑｰﾙ貝のmariniere,冬瓜のétuver,émulsion

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1

ｾｰﾄ風ｲｶﾒｼ,ｽﾓｰｸ･ｻｰﾓﾝgougère,真鱈goujonnettes

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2

Limoux Methode Ancestr

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1

真鱈goujonnettes,ｽﾓｰｸ･ｻｰﾓﾝgougère,ｾｰﾄ風ｲｶﾒｼ

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2

Cooperativa Agraria Santa Quiteria tintoralba SYRAH　

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2

Magret de canard

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2

Cooperativa Agraria Santa Quiteria tintoralba SYRAH　

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1

Homardと雛鶏のGalantine

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2

Les Tannes en Occitanie Chardonnay

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1

Foie gras & La courge butternut Potage,

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2

Les Tannes en Occitanie Chardonnay

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2

鮎魚女のPoêlé Sauce beurre blanc

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2

Sud LOUIS MAX Tandem Pinot Noir-Syrah

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1

奥入瀬ｶﾞｰﾘｰｯｸﾎﾟｰｸのbraiser

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1

Sud LOUIS MAX Tandem Pinot Noir-Syrah

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1

Truffe,奥入瀬ｶﾞｰﾘｰｯｸﾎﾟｰｸのbraiser

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1

Vacherin glace

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2

Café

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1

gâteau quatre-quarts

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1

Louis Jadot Vieux Marc de Bourgogne A La Mascotte

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2

Louis Jadot Vieux Marc de Bourgogne A La Mascotte

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2

Yui 店舗外観と根市ｼｪﾌ(掲載了承済)

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2019/08訪問14回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

八戸フレンチ界のニューホープ…『Yui』

八戸の中心街に店を構えられる八戸フレンチ界のニューホープ根市拓実シェフが腕を揮われるカジュアルフレンチの『Yui』さんへ再訪させていただきました｡席はいつものChef's tableに席を取らせていただきアペリティフには『Prima Perla Blanc de Blancs – Blanquette de Limoux』､料理は『œuf mollet à la niçoise（ｳﾌ･ﾓﾚ･ｱ･ﾗ･ﾆｿﾜｰｽﾞ)』半熟卵のbeignetとratatouilleとjambon cruのサラダのアミューズからスタート｡hors-d'œuvreには焼茄子と焼穴子のTerrine､秋鮭のSaumon fuméと八戸産の『糠塚胡瓜』､真蛸とCouscousと夏野菜のTaboulé (ﾀﾌﾞﾚ)､そしてMaïs（玉蜀黍）のBavarois（ﾊﾞｳﾞｩﾛｱ）に焼玉蜀黍､冷製のFoie gras（ﾌｫｱｸﾞﾗ）添えと続きポワソンには夏鱈のpoêle（ﾎﾟﾜﾚ）SauceTapenade､ガルニエールにはGombo（ｵｸﾗ）､Bambou（筍）､Fruit de tomate（ﾌﾙｰﾂﾄﾏﾄ）､Courgette（ｽﾞｯｷｰﾆ）､Mange-tou（鞘豌豆）､そして『山形牛』のザブトンのロースト､ロックフォールソースと赤ワインソースの二種のソースで味わうヴィアンドの皿へと続きます。絶妙な火入れ加減で仕上げられた肉の表面には薄っすらと肉汁が浮きキラキラと輝いています｡噛み締める度に口中に溢れる肉汁と旨味と二種類のソースで味わう一度で二度の異なる美味しさ｡ガル二にはNavet（蕪）､Potiron（南瓜）のローストにChips､そしてデセールには『ジンベイ桃』という古来種のスモモのコンポート､『グリオットチェリー』のグラース､『サミット』のアルザス風クラフティに淹れたてのカッフェにフィナンシェショコラとアミューズからデセールまで今までのコース料理の内容とはアプローチが全く異なる内容｡料理を供される器類も一新され今年から参加される『ダイナースレストランウィーク』への準備も万端｡これからが益々楽しみな八戸のフレンチ界のニューホープ根市シェフが腕を揮われる『Yui』さんオススメです。

3

œuf mollet à la niçoise

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3

ﾄｳﾓﾛｺｼのBavarois､Foie gras

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3

焼茄子と焼穴子のTerrine､秋鮭のSaumon fuméと八戸産の糠塚胡瓜､真蛸とCouscousと夏野菜のTaboulé

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3

夏鱈のﾎﾟﾜﾚ SauceTapenade

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2

山形牛のｻﾞﾌﾞﾄﾝのﾛｰｽﾄﾛｯｸﾌｫｰﾙｿｰｽ＆赤ﾜｲﾝｿｰｽ

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2

ｽﾓﾓのｺﾝﾎﾟｰﾄ､ｸﾞﾘｵｯﾄﾁｪﾘｰのｸﾞﾗｰｽ､ｻﾐｯﾄのｱﾙｻﾞｽ風ｸﾗﾌﾃｨ

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2

Café

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2

Financier au chocolat cacao noir

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2

Prima Perla Blanc de Blancs – Blanquette de Limoux

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2

œuf mollet à la niçoise

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2

Prima Perla Blanc de Blancs – Blanquette de Limoux

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2

œuf mollet à la niçoise

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2

œuf mollet à la niçoise

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2

Baguette

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2

焼茄子と焼穴子のTerrine､秋鮭のSaumon fuméと八戸産の糠塚胡瓜､真蛸とCouscousと夏野菜のTaboulé

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2

ﾄｳﾓﾛｺｼのBavarois､Foie gras

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2

Cuvée de Brieu Viognier

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2

夏鱈のﾎﾟﾜﾚ SauceTapenade

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2

Cuvée de Brieu Viognier

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2

LOUIS MAX Pinot Noir-Syrah

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2

山形牛のｻﾞﾌﾞﾄﾝのﾛｰｽﾄﾛｯｸﾌｫｰﾙｿｰｽ＆赤ﾜｲﾝｿｰｽ

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2

LOUIS MAX Pinot Noir-Syrah

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2

ｽﾓﾓのｺﾝﾎﾟｰﾄ､ｸﾞﾘｵｯﾄﾁｪﾘｰのｸﾞﾗｰｽ､ｻﾐｯﾄのｱﾙｻﾞｽ風ｸﾗﾌﾃｨ

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2

Café

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2

Financier au chocolat cacao noir

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2019/06訪問13回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥8,000～￥9,9991人

八戸のフレンチ界期待のニューホープ…『Yui』

八戸の中心街に店を構えられ根市拓実オーナーシェフが腕を揮われる『農風キッチン』を看板に掲げられるカジュアルフレンチの店『Yui』さんへ再訪させていただきました｡『農風キッチン』とは根市シェフの御兄さんが丹精込めて作られた野菜や果物を弟君である根市シェフの手で料理に昇華させるという安心･安全で完璧なトレーサビリティで身体に良い農作物の地産地消に相通じる試みです｡アペリティフには山形県のTAKEDA WINERY『Sans Soufre BLANK 2018』､料理は御兄さんが作られた採れたてで新鮮な『Salsifis(ｺﾞﾎﾞｳ)』､『Igname(ﾅｶﾞｲﾓ)』､『Okra(ｵｸﾗ)』､『Brocoli(ﾌﾞﾛｯｺﾘｰ)』､『colza(ﾅﾊﾞﾅ)』､『Racine de lotus(ﾚﾝｺﾝ)』､『Navet(ｶﾌﾞ)』､『Betterave(ﾋﾞｰﾂ)』､『Ladislas rouge(紅大根)』､『Cahotte(ﾆﾝｼﾞﾝ)』､『Poivron rouge(ｱｶﾋﾟｰﾏﾝ)等の自家菜園で収穫された『季節の野菜のグリル(Légumes grillés de saison)』のアミューズからスタートです｡オードブルには八戸産の『皮剥(ｶﾜﾊｷﾞ)』のマリネを皮剥(ｶﾜﾊｷﾞ)の肝(ｷﾓ)のペーストとソース(Vert)ヴェールとともにいただきます｡『皮剥(ｶﾜﾊｷﾞ)』は直前に活締めされたもので活かった身は綺麗に透き通りコリコリとした食感が楽しめました｡そしてワンプレートで供されたスープ&シャルキュトリの皿には『Chou-fleur(ｶﾘﾌﾗﾜｰ)の冷製ポタージュ(potage)』に『山形牛』の『牛タンのコンフィ(confit)』に対馬産の『瓜坊(仔猪)のテリーヌ(terrine)』､ポワソン(Poisson)には白ワインソースで味わう『鮎魚女(ｱｲﾅﾒ)のポワレ(poêlé)』皮目をパリッと焼かれた鮎魚女の身は中はしっとりと仕上げられており美味｡そしてヴィアンド(Viande)にはほんのりと効かせたワインビネガーの酸味が爽やかな『仔羊のブランケット』です。一尾から極少量しか取れぬ稀少な乳飲み仔羊の腿肉を使い作られた一品です。暑い日には白いソースの煮込みは視覚的にもトマトソースの煮込みに比べて随分涼しげに感じます。ガルニには『孟宗筍』の本州最北端の収穫地と伝えられる八戸産の『孟宗筍(ﾓｳｿｳﾀﾞｹ)』≒『Pousse de bambou』に『Carrotte(ﾆﾝｼﾞﾝ)』に『Haricots verts(ｻﾔｲﾝｹﾞﾝ)』に『Cahotte(ﾆﾝｼﾞﾝ)』です｡主役である『Agneau de lait 』≒『乳飲み仔羊』の腿肉はホロホロと崩れる柔らかさ｡食後の Dessert(ﾃﾞｾｰﾙ)には『Délice Chocolat(ﾃﾞﾘｽ･ｼｮｺﾗ)』に宮崎県産の『Mangue(ﾏﾝｺﾞｰ)』にマンゴーの『Glace(ｱｲｽ)』の盛合せ､Café(ｶｯﾌｪ)には淹れたてのコーヒーとともにメレンゲ焼菓子の『Roche(ﾛｯｼｪ)』にてひと通りです｡いつ寄せていただいても手厚いおもてなしで出迎えてくれる根市シェフ､ニューフェイスの女性スタッフお二人とともに全席満席の中､美味しい料理にワインを供していただきました｡ワインの品揃えを強化されて行くと話されていた根市シェフ｡八戸のフレンチ界の期待のニューホープの根市シェフ｡今後､益々楽しみで目が離せぬ『Yui』さんオススメの一軒です。

3

仔羊のブランケット

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3

鮎魚女のポワレ

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3

ｶﾘﾌﾗﾜｰのﾎﾟﾀｰｼﾞｭ

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3

牛タンのコンフィ

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2

仔猪のテリーヌ

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2

皮剥のﾏﾘﾈ Sauce Vert

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2

季節の野菜のグリル

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2

ﾃﾞﾘｽ･ｼｮｺﾗﾏﾝｺﾞｰ&ﾏﾝｺﾞｰｸﾞﾗｰｽ

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2

Sans Soufre BLANK 2018

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1

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1

Sans Soufre BLANK 2018

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1

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2

PHILIBERT DUCARD 2015 CHABLIS

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1

皮剥のﾏﾘﾈ Sauce Vert

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1

PHILIBERT DUCARD 2015 CHABLIS

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1

皮剥のﾏﾘﾈ Sauce Vert

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2

tintoralba SYRAH 2017

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1

仔猪のﾃﾘｰﾇ､牛ﾀﾝのｺﾝﾌｨ､ｶﾘﾌﾗﾜｰのﾎﾟﾀｰｼﾞｭ

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1

tintoralba SYRAH 2017

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1

仔猪のﾃﾘｰﾇ､牛ﾀﾝのｺﾝﾌｨ､ｶﾘﾌﾗﾜｰのﾎﾟﾀｰｼﾞｭ

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2

CUVÉE DE BRIEU Viognier

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1

鮎魚女のポワレ

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1

CUVÉE DE BRIEU Viognier

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1

鮎魚女のポワレ

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1

Tendril Tempranillo Ecológico

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1

仔羊のブランケット

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1

Tendril Tempranillo Ecológico

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1

仔羊のブランケット

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1

ﾃﾞﾘｽ･ｼｮｺﾗﾏﾝｺﾞｰ&ﾏﾝｺﾞｰｸﾞﾗｰｽ

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2

カッフェ

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2

ロッシェ

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2

Baguette

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1

ﾃﾞﾘｽ･ｼｮｺﾗﾏﾝｺﾞｰ&ﾏﾝｺﾞｰｸﾞﾗｰｽ

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2

カッフェ

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1

ロッシェ

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2

店の外観と根市シェフ

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2019/04訪問12回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥8,000～￥9,9991人

20 Avril 2019 dîner … 『Yui』

八戸の中心街に店を構えられ根市拓実オーナーシェフが腕を揮われるカジュアルフレンチレストラン『Yui』さんへ定期的再訪をさせていただきました｡アペリティフには『DONELLI LAMBRUSCO REGGIANO AMABILE』を料理は採れたて新鮮な salsifis(ｺﾞﾎﾞｳ)､igname(ﾅｶﾞｲﾓ)､gombo(ｵｸﾗ)､brocoli(ﾌﾞﾛｯｺﾘｰ)､navet(ｶﾌﾞ)､betterave(ﾋﾞｰﾂ)､radis(ﾗﾃﾞｨｯｼｭ)､carotte(ﾆﾝｼﾞﾝ)､poivronrouge(ﾚｯﾄﾞﾋﾟｰﾏﾝ)等の自家菜園で造られた季節の焼野菜をビーツのソースと自家製の『桜塩』で味わうアミューズからスタートです｡オードブルには八戸産の『柳蛸(ﾔﾅｷﾞﾀﾞｺ)』と pamplemousse(ｸﾞﾚｰﾌﾟﾌﾙｰﾂ)とtomato(ﾄﾏﾄ)とcéleri(ｾﾛﾘ)のマリナード｡八戸産の『柳蛸(ﾔﾅｷﾞﾀﾞｺ)』は鮑(ｱﾜﾋﾞ)等を食べているので味が濃密で絶妙な咀嚼感が楽しめました｡そしてワンプレートで供されたスープ&シャルキュトリの皿には『蕪のポタージュ』に『山形牛(ﾔﾏｶﾞﾀｷﾞｭｳ)』の『ハツのコンフィ』に『ミノ』､『ハチノス』､『センマイ』､『ギアラ』を使い作られたトリップの『アンドゥイエット』に白インゲン豆のトマト煮､ポワソンには『曹以(ｿｲ)』のポワレ､ソースは伝統的なフランス料理のヴァンブランソースとともに｡皮目をパリッと焼かれたソイの身は中はしっとりとガルニのépinard(ﾎｳﾚﾝｿｳ)にtomato(ﾄﾏﾄ)､aubergine(ﾅｽ)の自家菜園産の野菜の美味しさも格別です｡そしてヴィアンドには絶品の味わいの対馬産の『瓜坊(猪の子)』のシューファルシ｡ソースは王道のソースシャスール｡ガルニのクレソンも勿論､シューも自家菜園産で安心･安全･美味しいが担保されている上に『瓜坊(ｳﾘﾎﾞｳ)』のミンチ肉から溢れる肉汁と旨味をChateau Beaumontのセカンド『Les Tours de Beaumont』で受け止め最高のマリアージュを楽しませていただきました｡デセールは『安納芋(ｱﾝﾉｳｲﾓ)のクレームブリュレ』に『焙じ茶(ﾎｳｼﾞﾁｬ)のグラース』にカッフェに『ロッシェ･ア･ラ･ノア･ド･ココ』というとても充実した内容でした｡調理は根市シェフひとりで全席満席の中､孤軍奮闘､一人で25〜26名分の料理を手掛けられている中でタイムストレスが全く無い上にこの料理内容は称賛に値すると改めて感銘を受けた次第です｡

4

瓜坊の Chou farci

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2

曹以の poêlé

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3

山形牛のハツの confit

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3

山形牛のﾄﾘｯﾌﾟの andouillette

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1

柳蛸の marinade

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1

季節の野菜の grillé

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1

安納芋crème brûlée & 焙じ茶のGlace

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1

Rocher a la Noix de Coco

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1

pain

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1

季節の野菜の grillé

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0

柳蛸の marinade

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0

Potage､ﾄﾘｯﾌﾟの andouillette＆ﾊﾂのconfit

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0

曹以の poêlé

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0

瓜坊の Chou farci

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0

安納芋crème brûlée & 焙じ茶のGlace

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0

café

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0

Rocher a la Noix de Coco

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1

pain

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1

DONELLI LAMBRUSCO REGGIANO AMABILE

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0

季節の野菜の grillé

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0

DONELLI LAMBRUSCO REGGIANO AMABILE

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0

柳蛸の marinade

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0

DONELLI LAMBRUSCO REGGIANO AMABILE

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0

EMBOCADERO CRIANZA

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1

Potage､ﾄﾘｯﾌﾟの andouillette＆ﾊﾂのconfit

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0

EMBOCADERO CRIANZA

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1

PHILIBERT DUCARDO CHABLIS 2015

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1

曹以の poêlé

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0

PHILIBERT DUCARDO CHABLIS 2015

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0

Les Tours de Beaumont

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1

瓜坊の Chou farci

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0

Les Tours de Beaumont

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0

Les Tours de Beaumont

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1

安納芋crème brûlée & 焙じ茶のGlace

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0

café

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0

Rocher a la Noix de Coco

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1

曹以､帆立貝

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1

店の外観

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2019/03訪問11回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥8,000～￥9,9991人

Les plats qui vous apportent un sourire…『Yui』

根市拓実オーナーシェフが腕を揮われる八戸の中心街に店を構えられるカジュアルフレンチの人気店『Yui』さんへ定期的な再訪です｡いつものシェフズテーブル席にてアぺリティフにはDBのSparkling wine､料理は八戸産の『桜鱒(ｻｸﾗﾏｽ)』のスモークとバルダーヌのポタージュのアミューズからスタートです。桜のチップで薫香が付けられた桜鱒と滋味深い『牛蒡(ｺﾞﾎﾞｳ)』のポタージュ､オードブルは多皿構成で前半には鴨肉と『フォアグラ』で作られた『パテアンクルート』のシャンピニオンデュクセル添えのhors-d'œuvre froids､パテアンクルートはフランス料理の中でもクラシックな伝統的料理で『鴨肉(ｶﾓﾆｸ)』とフォアグラのパテを生地で包んでオーブンでこんがりと焼き上げられたもので焼いてことによりパテが縮小して出来た隙間にコンソメジュレを流しリッチに仕上げられた一品｡後半には『干し鱈(ﾎｼﾀﾞﾗ)』を使い作られたブランダードのコロッケのhors-d'œuvre chaudsと続きます｡外側はカリッと揚げられ中は鮮魚の鱈(ﾀﾗ)では味わうことの出来ぬ干し鱈(ﾎｼﾀﾞﾗ)ならではの味とホクホクのじゃが芋はポルトガル料理の『パステーシュ･ド･バッカロウ』にも通じる味わいでした｡ポワソンには『ナメタ鰈(ｶﾚｲ)』のムニエル､クルトンと焦がしバターソース｡肉厚のナメタ鰈(ｶﾚｲ)に濃厚な味わいの焦がしバターソース｡やはりフランス料理は素材の厚みとソースの相関関係が大事であるということを改めて感じさせてくれた一皿の後のヴィアンドには『山形牛(ﾔﾏｶﾞﾀｷﾞｭｳ)』の牛頬肉(ｷﾞｭｳﾎﾎﾆｸ)の赤ワイン煮｡脂が甘く和牛の香りが濃い山形牛(ﾔﾏｶﾟﾀｷﾞｭｳ)｡その山形牛の『仔牛(ｺｳｼ)』の頬肉(ﾎﾎﾆｸ)を使い作られたワイン煮はとても柔らかく肉の繊維質にそってホロリと崩れ口の中で溶ろけ消えて行く感覚です｡こんなにも美味しい牛ホホ肉の赤ワイン煮は記憶にありません。デセールにはイチゴとピスタチオのレジーヌに八戸産三郎苺(ｻﾌﾞﾛｳｲﾁｺﾞ)のマセレの盛合せです｡「Loroさん happy birthday」のメッセージ入のプレート｡全席満席でひとりで料理を作られている中でのこの心遣いに涙腺がゆるゆるです｡カッフェにて根市シェフのお任せのコース料理はひと通りです｡いつ寄せていただいても満面の笑みと美味しい料理で最高のおもてなしをしてくれる根市シェフとスタッフの方々に深謝｡根市シェフと自分の生誕日が同じと言うこともあり何か見えない御縁を感じています｡
『Les plats qui vous apportent un sourire』＝『料理は人を幸せにしてくれるもの』。

4

山形牛仔牛の赤ﾜｲﾝ煮

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4

ﾅﾒﾀ鰈のﾑﾆｴﾙ焦がしﾊﾞﾀｰｿｰｽ

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4

干し鱈のﾌﾞﾗﾝﾀﾞｰﾄﾞｺﾛｯｹ

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4

ﾊﾟﾃｱﾝｸﾙｰﾄ

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2

桜鱒の自家製ｽﾓｰｸ

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2

ﾊﾞﾀﾞｰﾇのﾎﾟﾀｰｼﾞｭ

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2

ｲﾁｺﾞとﾋﾟｽﾀﾁｵのﾚｼﾞｰﾇ

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2

ｲﾁｺﾞとﾋﾟｽﾀﾁｵのﾚｼﾞｰﾇに八戸産三郎ｲﾁｺﾞのﾏｾﾚ

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1

ﾊﾞﾙﾀﾞｰﾇのﾎﾟﾀｰｼﾞｭと桜鱒のｽﾓｰｸ

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1

ﾊﾟﾃｱﾝｸﾙｰﾄ

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1

干し鱈のﾌﾞﾗﾝﾀﾞｰﾄﾞｺﾛｯｹ

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1

ﾅﾒﾀ鰈のﾑﾆｴﾙ焦がしﾊﾞﾀｰｿｰｽ

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1

山形牛仔牛の赤ﾜｲﾝ煮

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1

Loroさん happy birthday

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1

ｺｰﾋｰ

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1

ﾊﾞｹﾞｯﾄ

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2

DB Sparkling wine

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2

桜鱒の自家製ｽﾓｰｸ

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1

DB Sparkling wine

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2

ﾊﾞﾙﾀﾞｰﾇのﾎﾟﾀｰｼﾞｭと桜鱒のｽﾓｰｸ

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1

EMBOCADERO Crianza

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1

ﾊﾟﾃｱﾝｸﾙｰﾄ

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1

EMBOCADERO Crianza

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1

ﾊﾟﾃｱﾝｸﾙｰﾄ

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1

PHILIBERT DUCARD CHABLIS 2015

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2

干し鱈のﾌﾞﾗﾝﾀﾞｰﾄﾞｺﾛｯｹ

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1

PHILIBERT DUCARD CHABLIS 2015

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1

干し鱈のﾌﾞﾗﾝﾀﾞｰﾄﾞｺﾛｯｹ

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1

Cuvée de Brieu Viognier

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2

ﾅﾒﾀ鰈のﾑﾆｴﾙ焦がしﾊﾞﾀｰｿｰｽ

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1

Cuvée de Brieu Viognier

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1

ﾅﾒﾀ鰈のﾑﾆｴﾙ焦がしﾊﾞﾀｰｿｰｽ

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1

Ménage à Trois PINOT

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2

山形牛仔牛の赤ﾜｲﾝ煮

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1

ﾊﾞｹﾞｯﾄ

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1

Ménage à Trois PINOT NOIR

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2

山形牛仔牛の赤ﾜｲﾝ煮

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1

ｲﾁｺﾞとﾋﾟｽﾀﾁｵのﾚｼﾞｰﾇにｲﾁｺﾞのﾏｾﾚ

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1

ｺｰﾋｰ

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1

Loroさん happy birthday

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2

ｺｰﾋｰ

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2

Yui coaster

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2019/02訪問10回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

Les plats qui vous apportent un sourire…『Yui』

八戸の中心街に店を構えられフランス料理に軸足を置かれたカジュアルフレンチの店『Yui』さんへ定期的な再訪です｡アぺリティフはChampagneから｡いつもの通り根市シェフお任せコースに『八戸ブイヤベース』を加えていただいたSpécialitéコース仕立をお願いさせていただきました｡料理は『鮟鱇(ｱﾝｺｳ)のテリーヌ』のフロマージュ仕立トマトとニンニクのソースのアミューズから鮮度抜群の『鰊(ﾆｼﾝ)のマリネ』ニース風サラダソースタプナードと続きます｡サラダの中の『アンヌフアラコック』＝『ゆで玉子』の上には『鰊(ﾆｼﾝ)の卵』の塩漬と山のキャビアとも称される『とんぶり』が添えら絶妙な味わいでした｡そしてオードブルには『Assorted homemade Charcuterie』＝『自家製シャルキュトリーの盛合せ』には折爪三元豚(ｵﾘﾂﾞﾒｻﾝｹﾞﾝﾄﾝ)佐助(ｻｽｹ)のリエットに同じく佐助豚(ｻｽｹﾌﾞﾀ)のタンのハムにラビゴットソース､『鴨肉(ｶﾓﾆｸ)と無花果(ｲﾁﾁﾞｸ)と胡桃(ｸﾙﾐ)のパテ』茄子(ﾅｽ)のソース､ピクルス｡そしてポワソンの代わりに供された2019年版の『Yui』さんの『八戸ブイヤベース』ハーフサイズの登場です｡時化続きで魚の調達が難しい中でも『真鱈(ﾏﾀﾞﾗ)』に『くもこ（真鱈の白子）』､『鮃(ﾋﾗﾒ)』､『螺貝(ﾂﾌﾞｶﾞｲ)』､『蛸(ﾀｺ)』､『北寄貝(ﾎｯｷｶﾞｲ)』の六種の八戸産の魚介類を使い作られたものでルイユが添えて運ばれてきました｡昨年のソレよりも更に美味しく仕上げられており甲殻類の旨味に極度に頼らぬとても美味しいブイヤベースでした｡そして『八戸ブイヤベース』の一度で二度美味しいには『槍烏賊(ﾔﾘｲｶ)』に烏賊の下足と折爪三元豚(ｵﾘﾂﾞﾒｻﾝｹﾞﾝﾄﾝ)佐助(ｻｽｹ)のミンチ肉を詰めローストしたものにブイヤベースソース味のクスクス添えを味わいメインのヴィアンドには『猪肉(ｼｼﾆｸ)』と旨味と豚肉の柔らかさが同時に楽しめる『イノブタ』のローストリヨネードソース｡デセールにはマンゴーのソルベが中に射込まれた『マンゴーと蜜柑のパルフェ』にカッフェにロッシェドココというとても充実した内容でした｡今年初の『八戸ブイヤベース』をいただき感無量です｡

3

ｲﾉﾌﾞﾀのﾛｰｽﾄﾘﾖﾈｰﾄﾞｿｰｽ

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3

八戸ﾌﾞｲﾔﾍﾞｰｽ一度で二度美味し

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3

八戸ブイヤベース

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3

Assorted homemade Charcuterie

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1

鰊のﾏﾘﾈﾆｰｽ風ｻﾗﾀﾞｿｰｽﾀﾌﾟﾅｰﾄﾞ

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1

鮟鱇のﾃﾘｰﾇのﾌﾛﾏｰｼﾞｭ仕立

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1

ﾏﾝｺﾞｰと蜜柑のﾊﾟﾙﾌｪ

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1

ｺｰﾋｰ

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1

ロッシェドココ

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0

鮟鱇のﾃﾘｰﾇのﾌﾛﾏｰｼﾞｭ仕立

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0

鰊のﾏﾘﾈﾆｰｽ風ｻﾗﾀﾞｿｰｽﾀﾌﾟﾅｰﾄﾞ

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0

Assorted homemade Charcuterie

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1

八戸ブイヤベース

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1

八戸ﾌﾞｲﾔﾍﾞｰｽ一度で二度美味し

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0

ｲﾉﾌﾞﾀのﾛｰｽﾄﾘﾖﾈｰﾄﾞｿｰｽ

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0

ﾏﾝｺﾞｰと蜜柑のﾊﾟﾙﾌｪ

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0

ｺｰﾋｰ

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0

ロッシェドココ

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1

Champagne

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0

鮟鱇のﾃﾘｰﾇのﾌﾛﾏｰｼﾞｭ仕立

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1

PHILIBERT DUCARD CHABLIS 2015

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0

鰊のﾏﾘﾈﾆｰｽ風ｻﾗﾀﾞｿｰｽﾀﾌﾟﾅｰﾄﾞ

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0

PHILIBERT DUCARD CHABLIS 2015

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0

Assorted homemade Charcuterie

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1

Ménage à Trois PINOT NOIR

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1

鴨肉と無花果と胡桃のﾊﾟﾃ

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1

佐助豚のﾀﾝのﾊﾑ

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1

佐助のリエット

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1

Ménage à Trois PINOT NOIR

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0

バゲット

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1

Cuvée de Brieu Viognier

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0

八戸ブイヤベース

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1

Cuvée de Brieu Viognier

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0

八戸ﾌﾞｲﾔﾍﾞｰｽ一度で二度美味し

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1

EMBOCADERO Crianza

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0

ｲﾉﾌﾞﾀのﾛｰｽﾄﾘﾖﾈｰﾄﾞｿｰｽ

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1

EMBOCADERO Crianza

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0

ﾏﾝｺﾞｰと蜜柑のﾊﾟﾙﾌｪ

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1

ｺｰﾋｰ

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1

BENEDICTINE

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0

ロッシェドココ

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2

BENEDICTINE

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2019/01訪問9回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

5 janvier 2019 déjeuner…『Yui』

八戸の中心街に店を構えフレンチに軸足を置かれた農風キッチン『Yui』さんへ2019年の松の内の期間中に再訪させていただきました｡料理のオーダーはDéjeunerのspécial menu complet｡アぺリティフのchampagneをお願いしました｡『Yui』さんと言えば自家菜園産の採れたての野菜の美味しさに定評がありますがシュフルール､ブロッコリ､パタートゥ､キャホッテ､アンディーブ､シュー･ヴィオレ､パプリカ､エピナール｡シュー･ド･ブリュクセル､ペコロス､ロテュス等の10数種のとれたて野菜を使ったバーニャカウダのアミューズからスタート｡オードブルは多皿構成で前半には『梶木鮪(ｶｼﾞｷﾏｸﾞﾛ)』の自家製加熱ハムの黒胡椒風味ハーブサラダ仕立て､後半には岩手県産『乳飲み仔牛ゆきまる』のパテに『フォアグラ』のコンフィ蕪のピュレ｡『ゆきまる』の『パテ』は親牛の乳を飲んで育つ仔牛ならではの脂肪分が多くとても柔らかい肉質が特徴で甘めの味覚であり濃厚な味わいの『ファアグラ』のコンフィとの味のコントラストが実に見事｡スープには『オマール海老』のビスク､ポワソンには何と鯵ヶ沢産の幻の魚『イトウのポワレ』のポロねぎのソースです。幻の魚と称される『イトウ』は皮目はパリッと身はしっとりとした火入れがされており本鱒と岩魚の味を足して２で割ったような洗練された味わいに感動｡ヴィアンドには八戸の鮫地区で肥育された『鮫っこ牛』のシキンボウのロースト｡形が金の延べ棒に似ていることから名づけられたと伝えられる『シキンボウ』は繊維質が多く弾力のある肉質で自家菜園産の野菜のローストとエシャロットソースとともに味わいます｡噛み締める程に肉の旨味が口中に広がり口福感で満たされました｡そしてデセールには『王林』のタルト･タタンとヴァニラ味のグラスに『Calvados』を合せいただきました｡『タルト･タタン』は王林の酸味もカラメルの一部分固まり飴状にカリッとしてかすかに焦げた苦みと香ばしさと甘みが同時に楽しめリンゴから作られたカルヴァドスとの相性の良さは言うに及ばず｡更に淹れたての香り高きCaféにロッシェココにて根市シェフのお任せコース料理はひと通りです｡料理に合わせて根市シェフと生美ちゃんのペアリングワインとともに三時間半余りの時間を楽しませていただきました｡いつ寄せていただいても手厚いおもてなしに感謝｡八戸の中心街で昼に本格的なフレンチのコース料理をとてもリーズナブルな値段設定で供してくれる當店『Yui』さんは事前予約必須の人気店です｡

3

八戸産鮫っこ牛のｼｷﾝﾎﾞｳのﾛｰｽﾄ

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3

幻の魚イトウのポワレ

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3

ｵﾏｰﾙ海老のﾋﾞｽｸ

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4

乳飲み仔牛ゆきまるのﾊﾟﾃにﾌｫｱｸﾞﾗのｺﾝﾌｨ

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2

梶木鮪の自家製加熱ﾊﾑのﾊｰﾌﾞｻﾗﾀﾞ

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2

自家菜園産の10種の野菜のﾊﾞｰﾆｬｶｳﾀﾞ

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2

王林のﾀﾙﾄ･ﾀﾀﾝにｳﾞｧﾆﾗのｸﾞﾗｽ

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2

Café

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2

ﾊﾞｹｯﾄ

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2

自家菜園産の10種の野菜のﾊﾞｰﾆｬｶｳﾀﾞ

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2

梶木鮪の自家製加熱ﾊﾑのﾊｰﾌﾞｻﾗﾀﾞ

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2

乳飲み仔牛ゆきまるのﾊﾟﾃにﾌｫｱｸﾞﾗのｺﾝﾌｨ

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2

ｵﾏｰﾙ海老のﾋﾞｽｸ

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1

幻の魚イトウのポワレ

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1

ﾊﾞｹﾞｯﾄ

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1

八戸産鮫っこ牛のｼｷﾝﾎﾞｳのﾛｰｽﾄ

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1

王林のﾀﾙﾄ･ﾀﾀﾝにｳﾞｧﾆﾗのｸﾞﾗｽ

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1

自家菜園産の10種の野菜のﾊﾞｰﾆｬｶｳﾀﾞ

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1

Champagne

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1

梶木鮪の自家製加熱ﾊﾑのﾊｰﾌﾞｻﾗﾀﾞ

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1

Cuvée de Brieu Viognier

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1

梶木鮪の自家製加熱ﾊﾑのﾊｰﾌﾞｻﾗﾀﾞ

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1

Cuvée de Brieu Viognier

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1

乳飲み仔牛ゆきまるのﾊﾟﾃにﾌｫｱｸﾞﾗのｺﾝﾌｨ

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1

PHILIBERT DUCARD CHABLIS 2015

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1

ｵﾏｰﾙ海老のﾋﾞｽｸ

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1

PHILIBERT DUCARD CHABLIS 2015

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1

ｵﾏｰﾙ海老のﾋﾞｽｸ

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1

幻の魚イトウのポワレ

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1

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1

EMBOCADERO Crianza

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1

八戸産鮫っこ牛のｼｷﾝﾎﾞｳのﾛｰｽﾄ

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1

EMBOCADERO Crianza

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1

八戸産鮫っこ牛のｼｷﾝﾎﾞｳのﾛｰｽﾄ

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1

王林のﾀﾙﾄ･ﾀﾀﾝにｳﾞｧﾆﾗのｸﾞﾗｽ

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1

Boulard Calvados Pays d' Auge

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1

Boulard Calvados Pays d' Auge

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2

ロッシェココ

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2

Café

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1

ロッシェココ

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2

Yui Coaster

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2018/12訪問8回目

4.4

料理・味4.1
サービス5.0
雰囲気4.0
CP5.0
酒・ドリンク3.9

￥6,000～￥7,9991人

Les plats qui vous apportent un sourire…『Yui』

八戸の中心街に店を構えフレンチに軸足を置かれた農風キッチン『Yui』さん｡オーナーシェフの根市拓実シェフは京都､神戸､札幌のフランス料理店で研鑽を積まれた八戸のフランス料理界を今後牽引されて行かれるであろう若手のホープ｡最近すっかり定位置となった店奥のテーブル席にてchampagneのアペリティフ｡『Yui』さんと言えば自家菜園産の採れたての野菜の美味しさに特に定評がありますが料理は新鮮なシュフルール､ブロッコリ､パタートゥ､キャホッテ､アンディーブ､シュー･ヴィオレ､パプリカ､エピナール､シュー･ド･ブリュクセル､ペコロス､ロテュス等の10数種の野菜のローストにサルスィフィとジェノワーズのソースを使ったアミューズの皿からスタート｡オードブルには『バール（鱸）』のマリネにクスクス､胡桃が佳きアクセントの『カナール』のスモークと『ジャンボンブラン』のサラダ仕立て｡そしてスープはほんのり『蕪』の甘さが香る『カブのポタージュ』､ポワソンには5㌢近くあるであろう身厚の『バルビュ（鮃）』のポワレ､ガルニには自家菜園産のポワロー･ポム･ドゥテール､レ･トマートゥ･スリーズ､シイタケ｡そしてヴィアンドは自分のためだけに急いで仕込んでくれたという『カスレ』です｡ジビエの『カイユ（鶉）』のモモ肉のコンフィと『アニョー（羊）』のアンドゥイエット｡豚肉とアリコ･ブロンのソースの味が秀逸な身も心も温まるひと皿｡テゼールには『ポワー』＝『洋梨』尽くしの皿にカッフェ､更にはフィナンシェとシェリーにて根市シェフのお任せ料理はひと通りです｡料理に合わせて根市シェフと生美さんのペアリングワインとともに三時間超の口福な時間を楽しませていただきました｡手厚いおもてなしに感謝です。

3

カスレ

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3

カスレ

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3

鮃のポワレ

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3

蕪のポタージュ

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2

カナールのスモークとジャンボンブラン

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2

鮃のマリネとクスクス

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2

自家菜園産の野菜のロースト

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2

洋梨尽くしのデセール

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2

Champagne

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2

自家菜園産の野菜のロースト

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2

カナールのスモークとジャンボンブラン

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2

Philibert Ducard Chablis

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2

カナールのスモークとジャンボンブラン

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2

Philibert Ducard Chablis

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2

蕪のポタージュ

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2

Cuvée de Brieu Viognier

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2

鮃のポワレ

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2

Cuvée de Brieu Viognier

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2

Embocadero Crianza

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2

カスレ

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2

Embocadero Crianza

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2

洋梨尽くしのデセール

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2

lustau pedro ximenez san emilio sherry

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2

フィナンシェ

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2

lustau pedro ximenez san emilio sherry

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2

コーヒー

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2

自家菜園産の野菜のロースト

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2

カナールのスモークとジャンボンブラン

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2

カナールのスモークとジャンボンブラン

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2

蕪のポタージュ

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2

鮃のポワレ

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2

カスレ

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2

カスレ

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2

カスレ

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2

洋梨尽くしのデセール

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2018/10訪問7回目

4.3

料理・味3.9
サービス5.0
雰囲気4.5
CP5.0
酒・ドリンク3.9

￥5,000～￥5,9991人

20 Octobre 2018 déjeuner…『Yui』

八戸のフレンチ界の中でめきめきと頭角を現し注目を浴びいる『根市拓実』シェフが腕を揮われるカジュアルフレンチの店『Yui』さん｡店名の『Yui』は『結い(ﾕｲ)』が由来で仲間､お客様､沢山の方々との結び付きの場になるようにと願って名付けられた店名とのこと｡厨房で孤軍奮闘､腕を揮われるのは日本料理の料理人を目指し京都の調理師専門学校に入学し勉学に励まれるも洛中で口にした『フレンチ』の味にすっかり魅了されてしまい和食の料理人からフレンチのシェフへと歩む道を変えられた『根市拓実』オーナーシェフ｡サッカー日本代表の新しきエースと称される南野選手と同じ『拓実』の名の根市シェフは京都で2年､神戸で1年､札幌で2年とフレンチの店で研鑽を積まれた方です｡アペリティフには『Larus Spumante Cuvée Brut』から料理は自家菜園の採れたて新鮮な野菜を使った『野菜のテリーヌ』からスタート｡テリーヌはアイオイソースやビーツのピュレとともに味わいます｡眼にも鮮やかで身体にも元気を与えてくれるアミューズ｡オードブルは多皿構成で前半には『秋刀魚(ｻﾝﾏ)』と『里芋(ｻﾄｲﾓ)』のパートブリック｡香ばしく焼かれた秋刀魚のポワレとねっとりと舌に絡みつく里芋｡後半には二戸の銘柄豚『折爪三元豚(オリﾂﾞﾒｻﾝｹﾞﾝﾄﾝ)佐助(ｻｽｹ)』のフィレ肉に『プルーン』､アンディーブのクリュに自家菜園産のシコレ｡通称『佐助豚(ｻｽｹﾌﾞﾀ)』と称される脂身の少ない豚フィレ肉と濃厚なプルーンの味の相性が抜群の一品｡そしてスープは『バターナッツカボチャのポタージュ』､その名前同様にまるでバターやナッツのような濃厚な味のポタージュです｡ポワソンには八戸産の『鰆(ｻﾜﾗ)のコンフィ』しっとりと仕上げられた鰆(ｻﾜﾗ)にスパイシーなトマトケッパーソースが良くマッチしています｡そしてビィアンドには青森県産の『バルバリー鴨のロースト』｡ロゼ色に火入れされたフランス鴨に王道のオレンヂソースとガストリックソースが更に鴨の味を引き立てていました｡鴨(ｶﾓ)に添えられたガルニの自家菜園産の野菜もとても美味しいです｡デセールには『フロマージュブラン』にバナナと洋梨とラム酒を効かせた『アイスクリーム』､カッフェにフィナンシェにて根市シェフのお任せコースはひと通りです｡料理に合わせて供されたワインもソムリエを目指している根市オーナーシェフのペアリングワインにてマリアージュを楽しませていただきました｡コース料理もワインの値段もとても良心的な設定ですが必ずや値段以上の費用対満足度が得られます｡八戸の街中で『美味しいフレンチ』という選択肢であれば八戸のフレンチ業界の牽引役である『Gastro Sukegawa』さんか當店『Yui』さんで決まりかと｡

4

バルバリー鴨のロースト

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鰆のコンフィ

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鰆のコンフィ

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ﾊﾞﾀｰﾅｯﾂｶﾎﾞﾁｬのﾎﾟﾀｰｼﾞｭ

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3

折爪三元豚とﾌﾟﾙｰﾝのﾃﾘｰﾇ

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3

秋刀魚と里芋のﾊﾟｰﾄﾌﾞﾘｯｸ

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2

秋刀魚と里芋のﾊﾟｰﾄﾌﾞﾘｯｸ

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3

自家菜園の野菜のﾃﾘｰﾇ

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3

ﾌﾛﾏｰｼﾞｭﾌﾞﾗﾝとﾗﾑ酒のｱｲｽｸﾘｰﾑ

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2

自家菜園の野菜のﾃﾘｰﾇ

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2

秋刀魚と里芋のﾊﾟｰﾄﾌﾞﾘｯｸ

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3

折爪三元豚とﾌﾟﾙｰﾝのﾃﾘｰﾇ

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ﾊﾞﾀｰﾅｯﾂｶﾎﾞﾁｬのﾎﾟﾀｰｼﾞｭ

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2

鰆のコンフィ

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2

ﾊﾞｹﾞｯﾄ

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2

鰆のコンフィ

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2

バルバリー鴨のロースト

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2

ﾌﾛﾏｰｼﾞｭﾌﾞﾗﾝとﾗﾑ酒のｱｲｽｸﾘｰﾑ

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3

Larus Spumante Cuvée Brut

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2

自家菜園の野菜のﾃﾘｰﾇ

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2

Larus Spumante Cuvée Brut

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2

秋刀魚と里芋のﾊﾟｰﾄﾌﾞﾘｯｸ

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2

折爪三元豚とﾌﾟﾙｰﾝのﾃﾘｰﾇ

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3

PIGMENTUM UGNI BLANC COLOMBARD

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2

ﾊﾞﾀｰﾅｯﾂｶﾎﾞﾁｬのﾎﾟﾀｰｼﾞｭ

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2

PIGMENTUM UGNI BLANC COLOMBARD

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鰆のコンフィ

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2

Vignerons Ardéchois Gravettes Chardonnay 2016

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鰆のコンフィ

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2

Vignerons Ardéchois Gravettes Chardonnay 2016

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バルバリー鴨のロースト

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2

Ménage à Trois PINOT NOIR

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ﾊﾞｹﾞｯﾄ

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Ménage à Trois PINOT NOIR

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ｺｰﾋｰ

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ｺｰﾋｰ

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3

ﾌﾛﾏｰｼﾞｭﾌﾞﾗﾝとﾗﾑ酒のｱｲｽｸﾘｰﾑ

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2018/09訪問6回目

4.2

料理・味3.9
サービス4.5
雰囲気3.5
CP5.0
酒・ドリンク3.9

￥5,000～￥5,9991人

8 Septembre 2018 déjeuner …『Yui』

『根市拓実』シェフが腕を揮われるカジュアルフレンチの『Yui』さん｡とてもリーズナブルな値段設定でありながら､しっかりと手を掛けられた料理が愉しめるので最近お気に入りの一軒です｡當日のdéjeuner(ﾗﾝﾁ)コースのメニューはアミューズにオードブル､スープにポワソンかヴィアンドの二者択一にデセールにカッフェ､フィナンシェの1,800yen～のカジュアルコースに更にカジュアルコースに皿が一皿が増えるビストロランチコース2,600yen～に前日までの要予約でいただくことの出来る『Chefお任せコース』3,400yen～という三種類のコース料理が用意されています｡今回も事前予約の上､『Chefお任せコース』を戴きました｡アペリティフには『DB Family Selection Sparkling Classic』を料理は自家菜園で収穫された新鮮な野菜の『季節の野菜のテリーヌ』でビーツ､菠薐草(ﾎｳﾚﾝｿｳ)ムース､サフランマヨネーズのアクセントのアミューズの皿から｡アンディーブ､紅芯大根､人参､オクラ､インゲン､パプリカ､ブロッコリーにカリフラワー､ズッキーニにヤングコーンにシイタケ等彩り豊かで野菜の自然な甘みと美味しさが際立っていました｡オードブルは多皿構成で前半には八戸産『鯣烏賊(ｽﾙﾒｲｶ)』のファルシとトマト風味のクスクスのタブレ｡皿の周囲にはパプリカのソースのアクセント｡『鯣烏賊(ｽﾙﾒｲｶ)』の胴の部分にはパプリカ､ニンニク､ポワローに烏賊(ｲｶ)の下足(ｹﾞｿ)にエンペラー(耳)が詰められたもので白ワインとの相性は最高です｡後半には青森産『シャモロック』とシャモロックの『レバー』入りのガランティーヌにアプリコット､ポルト酒の飴色玉ねぎソース｡スープは王道の『（potiron(ｶﾎﾞﾁｬ）』のポタージュ､ポワソンには八戸産の『鮃(ﾋﾗﾒ)』のソテーソース・ショロン｡ヴィアンドにはフランス産の『豚スネ肉』のフレンチ風Teriyaki｡表面はカリッと焼き上げ香ばしく皮はとろっととろけます骨周りの肉は柔らかくとてもジューシーで味わいがありました｡デセールはナッツのアイスクリームにピスタチオのケーキにアプリコットのソース､コーヒー､フィナンシェにてひと通りです｡京都で二年間､神戸で一年､札幌で二年間の研鑽を積まれた根市シェフの料理からは『京都フレンチ』や『神戸フレンチ』のエッセンスに『札幌フレンチ』のニュアンスを感じさせてくれます。クオリティの高い料理でありながら抜群のCPの高さと絶妙な間合いで供される料理でお腹も心も満たされること間違いナシ｡カジュアルフレンチゆえグランメゾンのように肩肘張らずに気軽にフレンチを愉しむことの出来る佳店です｡

4

豚スネ肉のﾌﾚﾝﾁ風Teriyaki

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4

鮃のｿﾃｰｿｰｽ･ｼｮﾛﾝ

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5

ｼｬﾓﾛｯｸｶﾞﾗﾝﾃｨｰﾇ

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4

ｽﾙﾒｲｶﾌｧﾙｼとﾄﾏﾄ風味のｸｽｸｽ

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2

季節の野菜のﾃﾘｰﾇ

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ﾅｯﾂのｱｲｽﾘﾘｰﾑ､ﾋﾟｽﾀﾁｵｹｰｷ

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2

ﾊﾞｹﾞｯﾄ

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2

DB Family Selection Sparkling Classic

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2

季節の野菜のﾃﾘｰﾇ

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ｽﾙﾒｲｶﾌｧﾙｼとﾄﾏﾄ風味のｸｽｸｽ

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ｼｬﾓﾛｯｸｶﾞﾗﾝﾃｨｰﾇ

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2

ﾎﾟﾃｨﾛﾝﾎﾟﾀｰｼﾞｭ

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2

AROMA ESPANOL SAUVIGNON BLANC

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2

鮃のｿﾃｰｿｰｽ･ｼｮﾛﾝ

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2

豚スネ肉のﾌﾚﾝﾁ風Teriyaki

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2

AROMA ESPANOL VALDEPENAS TEMPRANILLO

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2

外はｶﾘｯと中はｼﾞｭｰｼｰ

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2

ﾅｯﾂのｱｲｽﾘﾘｰﾑ､ﾋﾟｽﾀﾁｵｹｰｷ

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2

financier

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2

季節の野菜のﾃﾘｰﾇ

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2

ｽﾙﾒｲｶﾌｧﾙｼとﾄﾏﾄ風味のｸｽｸｽ

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2

ﾊﾞｹﾞｯﾄ

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2

ｼｬﾓﾛｯｸｶﾞﾗﾝﾃｨｰﾇ

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2

ﾎﾟﾃｨﾛﾝﾎﾟﾀｰｼﾞｭ

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2

鮃のｿﾃｰｿｰｽ･ｼｮﾛﾝ

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2

豚スネ肉のﾌﾚﾝﾁ風Teriyaki

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2

ﾅｯﾂのｱｲｽﾘﾘｰﾑ､ﾋﾟｽﾀﾁｵｹｰｷ

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2

ﾌｨﾅﾝｼｪ

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2

ｶｯﾌｪ

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2018/07訪問5回目

4.0

料理・味4.0
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク3.8

￥5,000～￥5,9991人

14 juillet 2018 dîner …『Yui』

八戸七夕祭りの歩行者天国で人の往来が普段の週末の十数倍にも膨れ上がった八戸の中心街に店を構え『根市拓実』シェフが腕を揮われるカジュアルフレンチの店 No-Fu-Kitchin『Yui』さんにて｡いつもであれば迷わずシェフお任せのコースをお願いするのが常ですが今回はアラカルトメニューの中より自分が食べたいと思った料理を選びコース仕立てにしていただくAs You Like Style｡アミューズは根市シェフからの贈り物ひとくちサイズのフレッシュの『フォアグラ』のテリーヌ｡オードブルは八戸産の『真曹以(ﾏｿﾞｲ)』のマリネに自家農園産のいろいろ野菜のマリネ､ブランドポークの折爪三元豚『佐助(ｻｽｹ)』の加熱ハムに『白レバー』ペーストに王道の『パテ･ド･カンパーニュ』を盛合せた軽めのオードブル｡『パテ･ド･カンパーニュ』は美味しさを感じる厚みで供されました｡昨今､店によっては美味しさと厚みの相関関係を全く無視したような異常に薄ぺらいものを供される店もありますが､やはりこの位の厚みがなければ美味しいとは感じられません｡スープは冷製の『ヴィシソワーズ』､ポワソンは本日の魚種は台風と時化の影響で全く魚が入らず『真鱈(ﾏﾀﾞﾗ)』一択とのことでしたので今回はヴィアンドを二皿選び前半に『仔羊(ｺﾋﾂｼﾞ)』のロースト｡程無くして供された『仔羊(ｺﾋﾂｼﾞ)』のローストはひと手間掛けられている分､美味しさが増幅していましたが皿の中にと或るカリスマシェフのワザが見え隠れ｡後半にはメニューの中の『シャローレ牛』の文字に目が留まり『シャローレ牛』の『フレンチハンバーグ』をお願いしました｡何故にハンバーグなの？とシェフに言葉を向けてみますと当初はシンプルにローストで提供されていたとのことでしたが脂質が5㌫以内とも言われるその肉質は余り受け入れてもらえずに結果的に挽き材⇨ハンバーグ｡となってしまった模様｡ソースはマデラソースを合わせ香草バターが添えられて登場したソレは肉ニクしい食感と赤身肉の味がしっかりと楽しめるものでした｡デセールは『サミット』というアメリカンチェリー系の自家農園産のさくらんぼを使ったタルトとジェラート､そしてコーヒーにてひと通りです｡ déjeuner(ﾗﾝﾁ)でもdîner(ﾃﾞｨﾅｰ)でも良心価格で費用対満足度の高い『Yui』さん｡八戸中心街で洋食という選択肢となった場合にはイチオシしたい佳店です｡

5

仔羊のロースト

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5

ヴィシソワーズ

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5

シャローレ牛のフレンチハンバーグ

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5

パテ･ド･カンパーニュ

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4

フォアグラのテリーヌ

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3

真曹以のマリネ

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4

さくらんぼのタルトとジェラート

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3

DB Family Selection Sparkling Classic

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3

フォアグラのテリーヌ

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3

DB Family Selection Sparkling Classic

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3

真曹以のﾏﾘﾈ､佐助豚の加熱ﾊﾑ､白ﾚﾊﾞｰﾍﾟｰｽﾄ､ﾊﾟﾃ･ﾄﾞ･ｶﾝﾊﾟｰﾆｭ

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3

ABATILLES Sainte Anne ARCACHON

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3

ヴィシソワーズ

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3

ABATILLES Sainte Anne ARCACHON

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3

BOLAND CELLAR FIVE CLIMATES PINOTAGE

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3

仔羊のロースト

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3

BOLAND CELLAR FIVE CLIMATES PINOTAGE

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3

シャローレ牛のフレンチハンバーグ

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3

Ménage à Trois Pinot Noir

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3

シャローレ牛のフレンチハンバーグ

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2

Ménage à Trois Pinot Noir

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3

さくらんぼのタルトとジェラート

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3

コーヒー

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3

フォアグラのテリーヌ

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3

真曹以のﾏﾘﾈ､佐助豚の加熱ﾊﾑ､白ﾚﾊﾞｰﾍﾟｰｽﾄ､ﾊﾟﾃ･ﾄﾞ･ｶﾝﾊﾟｰﾆｭ

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3

ヴィシソワーズ

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3

仔羊のロースト

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3

シャローレ牛のフレンチハンバーグ

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3

さくらんぼのタルトとジェラート

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3

メニュー抜粋

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3

No-Fu-Kitchin YuI

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3

No-Fu-Kitchin YuI

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2018/05訪問4回目

4.0

料理・味3.7
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク3.8

￥6,000～￥7,9991人

5 mai 2018 dîner …『Yui』

5月のG.Wの連休期間は帰省せずに八戸の街でゆっくり過ごせていただきました｡二日目の夜は肩肘張らずにカジュアルな雰囲気の中でフレンチの料理をいただける『Yui』さんにて｡アペリティフには泡を料理は自家菜園で収穫された採れたての野菜をそれぞれの素材ごとに蒸す､焼く､マリネする等を施したクリュディテのアミューズからオードブルのショードには『帆立貝柱』とグリーンアスパラガスのレムラードソース､フロウドには『兎』の肉と白葱を焼いたパンキッシュ､そしてスープは新玉ねぎとカリフラワーのポタージュ､ポワソンには『ヒラスズキ』のポワレ､ヴィアンドにはフランス産の『仔羊』の煮込みと蕪を使ったナヴァラン､仔羊のソーセージにアクセントのグリーンは蕪の茎のソース､デセールにはレモンのケーキにスパイスのアイスクリーム､コーヒーにフィナンシェのココナッツの焼菓子にてひと通りです｡自家菜園の野菜が兎にも角にも美味し過ぎます｡がこれだけ食べて呑んでも良心的な勘定で懐に優しいお店です｡八戸の中心街でフレンチという選択肢であれば真っ先にオススメしたい一軒です｡

4

仔羊の煮込みとナヴァラン

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4

ヒラスズキのポワレ

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4

帆立貝柱とｸﾞﾘｰﾝｱｽﾊﾟﾗﾚﾑﾗｰﾄﾞｿｰｽ

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4

兎肉と白葱を焼いたパンキッシュ

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3

新玉ねぎとｶﾘﾌﾗﾜｰのﾎﾟﾀｰｼﾞｭ

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3

クリュディテ

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3

ﾚﾓﾝｹｰｷにｽﾊﾟｲｽｱｲｽｸﾘｰﾑ

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3

新玉ねぎとｶﾘﾌﾗﾜｰのﾎﾟﾀｰｼﾞｭ

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2

DE BORTOLI spakling wine

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3

帆立貝柱とｸﾞﾘｰﾝｱｽﾊﾟﾗﾚﾑﾗｰﾄﾞｿｰｽ

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3

クリュディテ

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2

DE BORTOLI spakling wine

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2

兎肉と白葱を焼いたパンキッシュ

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2

Peter Mertes Riesling Spätlese Süß

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2

ヒラスズキポワレ

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2

Peter Mertes Riesling Spätlese Süß

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2

バナナコッテ

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2

NEBRINA Cabernet Sauvignon 2016

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2

ﾚﾓﾝｹｰｷにｽﾊﾟｲｽｱｲｽｸﾘｰﾑ

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2

NEBRINA Cabernet Sauvignon 2016

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2

ﾚﾓﾝｹｰｷにｽﾊﾟｲｽｱｲｽｸﾘｰﾑ

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2

ﾌｨﾅﾝｼｪｺｺﾅｯﾂの焼菓子

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2

コーヒー

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2018/04訪問3回目

4.0

料理・味3.8
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク3.8

￥4,000～￥4,9991人

14 avril 2018 déjeuner …『Yui』

Petit Déjeuner(ﾓｰﾆﾝｸﾞ)は『origo』さんで､そして déjeuner(ﾗﾝﾁ) は『根市拓実』シェフが腕を揮われるカジュアルフレンチの農風Kitchen『Yui』さんヘ｡ランチメニューは750yenととても手頃な値段のものから用意されていますが､やはり此処でのオススメは1,500yen～のビストロランチコース｡1,800yenのAコースと2,600yenのBコース､更には前日までの予約で戴くことのできる3,400yenのCコースが用意されています｡今回も事前予約の上､シェフお任せのCコースを戴きました｡アペリティフにはLAMBRUSCO REGGIANOを所望､料理は自家菜園で収穫された新鮮な野菜を蒸してオリーブオイルと塩で味を調えた蒸し野菜にビーツのビネガーソースのアクセントを引いたアミューズの皿から｡パプリカ､紅芯大根､人参､紫キャベツ､オクラ､インゲン､ブロッコリーにカリフラワー､山芋､マッシュルーム等彩り豊かで野菜の自然な甘みと美味しさが際立っていました｡オードブルは多皿構成で前半には『桜鱒(ｻｸﾗﾏｽ)』のミキュイショーフロア仕立｡八戸産の桜鱒(ｻｸﾗﾏｽ)を低温でしっとりと火入れしブルーテと卵黄とゼラチンでコーティングしたものにフィヨルドルビーとも称されるフランス産の『鱒(ﾏｽ)の卵』の塩漬に山のキャビア『とんぶり』のトッピング､蓮芋(ﾊｽｲﾓ)にホワイトアスパラとグリーンアスパラの二種類のアスパラを使った春を感じるひと皿が前半に｡後半には『鴨肉(ｶﾓﾆｸ)』とジャガイモのテリーヌ､パテ･ド･カンパーニュ､鶏のレバーペースト､鶏とグレープフルーツ､セロリとトマトのマリネと続きます｡スープは『pois（ｴﾝﾄﾞｳﾏﾒ）』のポタージュ､ポワソンには八戸産の『真鱈(ﾏﾀﾞﾗ)』と『槍烏賊(ﾔﾘｲｶ)』のボリート｡ヴィアンドにはフランス産の『仔羊(ｺﾋﾂｼﾞ)』のロティと紫芋とジャガイモの二種のニョッキ､デセールにはイチゴのミルフィーユ､コーヒーにてシェフお任せのＣコースはひと通りです｡京都で二年間､神戸で一年､札幌で二年間の修行を積まれた根市シェフの料理からは『京都フレンチ』のニュアンスのエッセンスを感じつつ抜群のCPの高さと絶妙な間合いで供される料理でお腹も心も満たされること間違いナシ｡カジュアルフレンチゆえグランメゾンのように肩肘張らずに気軽にフレンチを愉しむことの出来る佳店です｡

4

フランス産仔羊のロティ

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5

桜鱒のミキュイショーフロア仕立

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4

パテ･ド･カンパーニュ

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4

真鱈槍烏賊のボリート

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2

鴨肉とジャガイモのテリーヌ

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2

鶏のレバーペースト

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3

鶏とｸﾞﾚｰﾌﾟﾌﾙｰﾂ､ｾﾛﾘ､ﾄﾏﾄのﾏﾘﾈ

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2

鴨肉のﾃﾘｰﾇ､ﾊﾟﾃ･ﾄﾞ･ｶﾝﾊﾟｰﾆｭ､鶏ﾚﾊﾞｰﾍﾟｰｽﾄ

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2

pois(豌豆)のポタージュ

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3

自家菜園産の蒸し野菜

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2

イチゴのミルフィーユ

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2

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2

自家菜園産の蒸し野菜

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2

DONELLI LAMBRUSCO REGGIANO ROSSO AMABILE

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3

桜鱒のミキュイショーフロア仕立

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2

AROMA ESPANOL SAUVIGNON BLANC

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2

鴨肉のﾃﾘｰﾇ､ﾊﾟﾃ･ﾄﾞ･ｶﾝﾊﾟｰﾆｭ､鶏ﾚﾊﾞｰﾍﾟｰｽﾄ

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3

パテ･ド･カンパーニュ

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2

pois(豌豆)のポタージュ

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2

バゲット

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2

Finca Las Moras Love Chardonnay

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2

真鱈と槍烏賊のボリート

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3

AROMA ESPANOL VALDEPENAS TEMPRANILLO

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2

フランス産仔羊のロティ

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2

AROMA ESPANOL VALDEPENAS TEMPRANILLO

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3

デセール

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2

コーヒー

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2

YuI(結)

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2018/02訪問2回目

4.0

料理・味3.8
サービス4.5
雰囲気3.5
CP4.5
酒・ドリンク3.8

￥4,000～￥4,9991人

自家菜園産の野菜が美味しい…カジュアルフレンチ『Yui』

京都や神戸のフランス料理店で研鑽を積まれた『根市拓実』オーナーシェフが腕を揮われるカジュアルフレンチの『Yui』さん｡開店時間早々口開けの客として『八戸ブイヤベースコース』の料理に舌鼓｡基本のコース内容を根市シェフの御厚意にて多少アレンジしていただきオードブルとデセールに二種類の味を楽しめる欲張りな変則的なコース料理を楽しませていただきました｡料理は自家菜園にて栽培されている季節の焼野菜の盛合せから｡アペリティフには甘めの『DB DE BORTOLI』のSparkling Brut にてスタート｡続いて供されたオードブルは『鮟鱇(ｱﾝｺｳ)のテリーヌ』と『仔鹿と生胡椒のテリーヌ』の二種類の味比べ｡前者は『鮟鱇(ｱﾝｺｳ)の肝(ｷﾓ)』や身をはじめとして鮟鱇の七つ道具を使い作られ周りをポロ葱で包まれたものでそれぞれの異なる食感と『肝(ｷﾓ)』の濃厚の味わいが楽しめ後者の仔鹿のテリーヌは赤身の部分をさっと焼いて鹿のフォンでマリネして造られたと思しきもので､しっとりとした口あたりで仔鹿の香りと旨味を満喫出来るものでした｡そしてメイン料理の『八戸ブイヤベース』の皿の登場です｡『トゲクリガニ』や甲殻類の旨味を強く感じるスープは濃厚で美味｡味蕾の記憶を辿ると2017年に『Casa del Cibo』さんで供されたスープの味のニュアンスに近いものを感じましたが裏を返せば相当クオリティの高いスープに仕上げられていたということが出来ると思います｡具材は『オール八戸産』の魚貝類に拘り使われており皮目をパリッと中をしっとりと仕上げられた『曹以(ｿｲ)』に旬の『真鱈(ﾏﾀﾞﾗ)』､『柳蛸(ﾔﾅｷﾞﾀﾞｺ)』に『槍烏賊(ﾔﾘｲｶ)』､『北寄貝(ﾎｯｷｶﾞｲ)』に『姫貝(ﾋﾒｶﾞｲ)』と八戸の海の幸を堪能させていただきました｡皿のエッヂには『マイユ』のアクセント｡今年初めて口にした『八戸ブイヤベース』でしたが私感では2017年に他の参加店で供されたソレと比較してみますと間違いなく『ベスト5』以内は確実の味とクオリティの皿であり､ひょっとすると三本の指の中に入るのではと思わせる味に仕上げられておりました｡八戸ブイヤベースのお約束の2度美味しいは濃厚な甲殻類のスープとともに味わう魚貝の『ラビオリ』｡食後のデセールは『マロンのクレームブリュレ』パンデピスのアイス添えと『イチゴのスフレグラッセ』の二種類の味比べ。淹れたてのコーヒーにて八戸ブイヤベースコースはひと通り。前回の訪問で感じた費用対満足度の高さはそのまま維持されつつ供された料理の質の更なる向上に驚かされた次第。今年の『Yui』さんの八戸ブイヤベースディナーコースの基本コースは2,800yen。とかなりのお値打ちです。きっと台風の目的な存在の店となることでしょう。アペリティフの泡から料理に合わせて白のグラスワインとのマリアージュを楽しませていただきましたがかなりの満足感が得られました｡

6

八戸ブイヤベース 2018

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5

季節の焼野菜の盛合せ

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6

鮟鱇のテリーヌ

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5

仔鹿と生胡椒のテリーヌ

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3

マロンのクレームブリュレ

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3

イチゴのスフレグラッセ

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3

コーヒー

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3

DB Sparkling Brut

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3

季節の焼野菜の盛合せ

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3

DB Sparkling Brut

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3

鮟鱇のテリーヌ

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3

バゲット

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3

仔鹿と生胡椒のテリーヌ

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3

AROMA ESPANOL SAUVIGNON BLANC

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3

八戸ブイヤベース 2018

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2

ラビオリ

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3

ラビオリ

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3

AROMA ESPANOL SAUVIGNON BLANC

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2

イチゴのスフレグラッセ

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3

マロンのクレームブリュレ

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3

コーヒー

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2017/12訪問1回目

3.9

料理・味3.8
サービス4.2
雰囲気3.5
CP4.5
酒・ドリンク3.5

￥4,000～￥4,9991人

低料金ながら本格的なコース料理…『Yui』

今までなかなか伺う機会に恵まれなかったカジュアルフレンチの『Yui』さんへ初めて寄せていただきました｡初めての訪問ゆえ勝手も良く分からずお手軽な『ビストロコース』なるものをオーダーしてみたのですが結論から先に申し上げますと費用対満足度の高さに驚かされた次第です｡供された料理は菊菜､紅玉､ビーツのそれぞれのソースの上に並べられたオクラ､零余子､黒大根､紅芯大根､キャロット､ミニトマト､芽キャベツ等の野菜を味わいオードブルは八戸産の『鰯』のテリーヌと二戸産の『佐助豚』のパテ・ド・カンパーニュの味比べ｡鰯とじゃがいものテリーヌは表面を軽くローストすることで香ばしく『トリュフヴィネグレット』が香味を添え豚のパテ・ド・カンパーニュは豚足や耳や色々な部位を使い作られた本格的なもので味も良く食感のアクセントもなかなかのもの｡卵のディップも佳き役回りを演じてました｡スープは南瓜のポタージュ､そしてメイン料理はフランス南西部の郷土料理の『カスレ』をシェフなりにアレンジしたものでヒヨコ豆と『田野畑鴨』コンフィに『十和田ガーリックポーク』のベーコンにソーセージのボリューミーなオーブン焼｡デセールには温と冷の二種盛合せにコーヒーにフィナンシェ付で『2,800yen』というからかなりのお値打ち値段です｡アペリティフの泡から料理に合わせて白､赤とグラスワインとのマリアージュを楽しませていただきましたが､かなりの満足感が得られました｡もっと早く来るべき店だったのかもしれません｡當店も今後､八戸遠征時に寄せていただく一軒に加えたいと思いますが八戸には行きたい店が有り過ぎるのが悩ましい｡

6

佐助豚のパテ・ド・カンパーニュ

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7

佐助豚のパテ・ド・カンパーニュ

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7

鰯とジャガイモのテリーヌ

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6

カスレ

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5

南瓜のポタージュ

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6

いろいろ野菜のサラダ

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6

デセール

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4

スパークリングワイン

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4

いろいろ野菜のサラダ

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5

DE BORTORI Sparkling

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5

鰯とジャガイモのテリーヌ

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4

AROMA ESPANOL SAUVIGNON BLANC

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3

バゲット

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4

AROMA ESPANOL SAUVIGNON BLANC

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4

佐助豚のパテ・ド・カンパーニュ

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3

南瓜のホタージュ

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3

NEBLINA Cabernet Sauvignon

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4

カスレ

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4

NEBLINA Cabernet Sauvignon

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3

デセール

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3

コーヒー

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4

フィナンシェ

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3

コースター

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口コミが参考になったらフォローしよう

©Loro

フォロー

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

きん寿司（岩手飯岡 / 寿司）

人情の深さと良心を感じる…『きん寿司』

3.7

訪問： 2024/04
小料理屋菜の花（盛岡 / 日本料理、居酒屋）

鮪好きの琴線に触れる近海まぐろ祭…...

3.4

訪問： 2024/04
立呑えびすけ（盛岡 / 立ち飲み、串焼き、丼）

せんべろセット 1,200yen…...

3.0

3.0

訪問： 2024/04
遠野物語（盛岡 / 日本料理、天丼、居酒屋）

ひとり呑みに最適な晩酌セット…『遠...

3.6

3.6

訪問： 2024/04
松屋（盛岡 / 牛丼、カレー、食堂）

みんなの食卓でありたい｡ありがたや...

3.3

3.3

訪問： 2024/04
えぞっこ（上盛岡、仙北町、盛岡 / 中華料理、ラーメン）

熟練のご夫妻が切盛りされる…『えぞっこ』

3.0

訪問： 2024/04

口コミを投稿する

店舗情報（詳細）

編集する

「みんなで作るグルメサイト」という性質上、店舗情報の正確性は保証されませんので、必ず事前にご確認の上ご利用ください。詳しくはこちら

店舗基本情報

店名	移転 Yui（ユイ）移転前の店舗情報です。新しい店舗はYuiをご参照ください。
ジャンル	洋食、フレンチ
住所	青森県八戸市番町25 グレイス番町 1F 大きな地図を見る周辺のお店を探す
交通手段	八戸市役所から中心街の方向に歩いて2分。八戸線、本八戸駅から中心街の方向に歩いて5分。本八戸駅から633m
営業時間	■営業時間 11:30～15:00（L.O.14:00） 17:30～23:00（L.O.22:00) ■定休日日曜日、第三月曜日、水曜日のランチ
予算（口コミ集計）	￥2,000～￥2,999 利用金額分布を見る
支払い方法	カード可（JCB、AMEX、Diners）

席・設備

席数	38席
個室	無
禁煙・喫煙	全席禁煙
駐車場	有
空間・設備	オシャレな空間、落ち着いた空間

メニュー

ドリンク	ワインあり

特徴・関連情報

利用シーン	知人・友人とこんな時によく使われます。
ホームページ	http://r.goope.jp/kitchen-yui
公式アカウント	https://www.facebook.com/nofukitchenyui/
お店のPR	YuI〜結い〜仲間、お客様、沢山の方々との結び付きの場になるようにと願って… 「農家の兄」と「コックの弟」がタッグを組んで営業中！　農風Kitchen YuIは、自家菜園にて丹精込めて育てた野菜をはじめ、地元南部の生産者さんが手掛けた素晴らしい素材を楽しめる、ちょっぴりシックでカジュアルなレストランです。シェフを務める弟の作る料理は、フレンチをベースとした本格西洋料理です。熱心な兄が育てた野菜と、心優しい弟が仕上げる、情熱あふれる一皿をご堪能ください。 ...
初投稿者	@xb（24）
最近の編集者	Yuikogohan（6） ... 店舗情報（'21/08/16 08:56）編集履歴を詳しく見る