～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 lunch 10:30-15:00 (LO) 16:00 (close)

 

❋Various curries from 1000 ~
Seto-tofu curry Standard 1000 
Ehime pork cutlet curry made with bread crumbs containing bamboo charcoal 1500 
Seto Inland Sea fried curry made with bread crumbs containing bamboo charcoal 1500 
Domestic beef curry Soft chunks of meat 1800 
Hot spring egg
Green salad
Drink set -300 

 

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

 

❋LANCH A 3800

Dish of the day

Soup

Chef's original dish using Ehime pork

Seasonal fruits and smooth gelato no.1

Coffee or tea

 

❋LANCH B 6000

 

Dish of the day

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

Grill carefully selected ingredients of the day to your liking

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

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 let us know if you have any allergies to certain ingredients.

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◆Setouchi Gogoshima Citrus Juice, Cafe, and Sweets

 

❋DRINK / ALCOHOL 550 and up

Gogoshima Nade

Iyokan and lemon base hot / cold

Gogoshima Soda Iyokan and lemon base

Craft Ginger dry hot / cold / soda

Gogoshima Mandarin 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 items are also available.

 

Dessert of the day

Soft serve ice cream

 

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◆Private plan

Terrace seats are also available.

❋Private Lunch Course Plan 6-10 people

 

B Lunch × (number of people) + 10,000 yen private rental fee (up to 3 hours)

 

❋Affordable private curry lunch plan 10-30 people (number of people to be discussed)

Welcome original drink

Original spice curry

Dessert and drink

Above menu 3,300 yen × (number of people) + 10,000 yen private rental fee (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 6 hours, 5,000 yen per hour thereafter

 

*Please consult with us if you are planning to use the space for commercial purposes such as exhibitions.

 

*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.