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In French cuisine, there no other ingredient more fascinating than the foie gras. 

Concept Concept Concept

Free range, quality, freshness, cooking method.
When you combine these concepts at the highest level, a dream-like dish is created,
as if a magic spell was cast upon it.
The ancient Roman poet Horace once praised foie gras as a work of art.

There are two types of foie gras; goose foie gras and duck foie gras
Goose foie gras has a low melting point; its has a gentle taste and a fluffy texture which melts right in your mouth.
Duck foie gras on the other hand is more smooth in consistancy and has a rich, deep flavor.

For my cooking, I have chosen the best foie gras straight from a small French village
The duck foie gras is provided by Mr. Jean Daniel Castaing.
When one thinks of foie gras, they often imagne force feeding ducks corn puree to fatten them up.
However, the way Mr.Castaing raises his ducks and the foie gras that he provides, is very different.
The free range ducks fed special corn from Guranmaisu one duck at a time,
straight from the farmer's palms.
Mr.Castaing's ducks are free to roam the farm and are raised to be healthy by feeding them only organic corn.
As a result, this kind of foie gras takes more time to become available.

The highest quality of foie gras is carefully hand picked for the restaurant.
Without compromising the freshness, the foie gras is transported to Japan by air.

When I was training to become a chef, I became fascinated by the foie gras, and challeged myself to create the best foie gras possible
In order to create foie gras at the higheset level, my cooking techniques needed to evolve.
After all, the foie gras is one of the delicate ingredients out there; the fat melts very quickly once its heated.
Cooking the perfect foie gras takes great care and skills and it cannot be achieved overnight.
Through many years of practice, I have managed to create the ideal foie gras

Foie gras of Poiret with sherry vinegar sauce.

Please do enjoy the my dish.
Foie gras usually has a texture similar to that of fromage cheese, leaving only the outer layer like pudding and will be cooked to a smooth consistency.
If you have never experienced the taste of foie gras, and for those of you who have had foie gras before, please come visit our restaurant to try our very own foie gras

Every chef has a secret as to how he or she cooks

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