Tokorozawa, Saitama, Japan｜CP RESTAURANT

[Tokorozawa French “CP Restaurant” A superb lunch overlooking the lush garden] Tokorozawa is located about 5 minutes by car from Kotesashi Station on the Seibu Ikebukuro Line, and we headed to the hidden French restaurant CP Restaurant along Route 463! This restaurant opened in Tokorozawa in May 2005 with the idea of ​​``creating a modern and stylish restaurant in Tokorozawa that anyone can feel free to stop by.'' This is a French restaurant with a well-maintained green garden that creates an extraordinary space. As soon as you step off the busy administrative road, a wonderful space awaits you where you can spend a relaxing time that you can't even imagine! Boasting a garden full of greenery at the approach, in a simple, modern and comfortable atmosphere, in addition to regular restaurant lunch and dinner operations, we also produce one-of-a-kind restaurant weddings limited to one couple per day, offering "custom-made weddings". It is very popular among couples who want to have a memorable wedding, as it allows for free planning based on keywords and requests! The reception area, which can be seen from the entrance, is based on white, but displays works by the unique artist Mieko Yuki, making it feel like a room in an art museum. The interior of the store is a clean, stylish and modern space with a white theme. Inside the floor, a large flower vase is decorated with glossy flowers, and each table is decorated with a single dignified flower to welcome guests, and there are plenty of seats where you can relax and unwind. The table seats in the back can be quickly converted into private rooms with partition doors, and can be used for everyday meals, but can also be reserved for celebrations and events. Yasuo Shiono, who has worked for many years at the long-established Ginza Lequin, one of Japan's leading grand maisons, and studied under French master Etsuo Shiro, was hired as the head chef of CP Restaurant in 2019. I am. With the theme of "inheriting traditional French cuisine and delivering new creations," we order seasonal ingredients not only from Japan but also from France, and offer dishes that bring out the best in the ingredients! It's been a while since I last saw you, but I was able to go there for lunch for the first time in about 3 years! Unfortunately, I had to leave the wine because I was traveling by car. Start your meal with a fun meal served by Sommelier Mitsuo Nakazato! "Amuse bouche 3 items" Three types of cute little amuse-bouche, almost like a dessert, were served on one plate! ①Mousse de Carotte Mousse de carrot is made by simmering sliced ​​carrots in consommé over low heat for 4 to 5 hours, pureeing with a blender, and serving with whipped cream. Enjoy the gentle sweetness of carrots with a mousse that melts in your mouth! ②Jambon oux chou Jambon choux is made by boiling sliced ​​roast ham in milk, letting it cool, pureeing it in a blender, tossing it with whipped cream, and then putting it in the choux. A bite-sized feast where you can enjoy the light salty taste and aroma! ③Blanc Mange Blancmange is made by cutting bacon into threads and boiling them in milk, adding fresh cream, and adding gelatin to taste. Transparent jelly is a summer outfit! "Oeuf Bouille Caviar" "Egg caviar" I've had it before, but the egg served in the palm of your hand is visually appealing and is a staple of this amuse gourd! Salt, pepper, butter, and fresh cream are added to the eggs and cooked over low heat to form a runny scrambled egg.The eggs and caviar are placed in two layers inside the shell, which is neatly cut into a bowl. I am. Scoop it up with a spoon and enjoy the fluffy texture of scrambled eggs with the salty taste of carefully selected caviar! "Poisson de Jour SASUE ala Jardin" (Poisson du jour sasué alla jardin ～Fresh fish from Sasue Maeda, garden style～)” A dish made with carefully selected seafood from "Sasue Maeda Uoten" in Yaizu City, Shizuoka Prefecture! Famous chefs from Japan and abroad all search for fish that has been prepared using the treasured technique of ``dehydration'' developed by the restaurant's owner, Naoki Maeda, and create the best dishes using the perfectly prepared fish. ``CP Restaurant'' also serves carefully selected fish dishes, and on this day we will be having ``Fukidai'' grilled. The skin side of the firm fuefuki sea bream is seared to add aroma, and the top is topped with a dressing made with Poirot green onions and carrots, and the sauce verde is watercress sauce. Served with colorful cherry tomatoes from Enomoto Farm in Saitama City! The main dish of the day will be one of the classic French dishes! Appears in a beautiful pie wrapper before being cut into pieces! "Filet de Bœuf Wellington" Foie gras, truffles, and champignon duxelles are stuffed inside beef tenderloin, seasoned with salt and pepper, then wrapped in net fat and grilled. Let the baked item cool, wrap it in filterage and let it rest in the refrigerator, then bake it in the oven and finish it off with sauce Perigueux! The ``Ryusen Hamono'' knife is prepared, and the knife goes in easily without applying any force, and you will be captivated by the beauty of the meat cut! You can enjoy the softness of the beef fillet that comes out from inside the crispy pie and the juicy meat that is cooked perfectly! "Peach compote" We use Hakuho, the king of peaches with low acidity and a lot of juice, to create a compote with less sweetness so as not to spoil the deliciousness of the peaches, a jelly with the scent of peach and mint, and a jelly made with freshly made peaches. A plate full of peaches topped with gelato! The combination of half a fruit with plenty of juice and refreshing peach gelato is the perfect dessert! The tartness of the stick-shaped almond tuile and berries that comes with it is a nice accent! While enjoying coffee after the meal, I had a brief chat with Mr. Nakazato, reporting on my current situation. We took a commemorative photo with Chef Shiono when he was free! Next time, I would like to visit more slowly so that I can enjoy the wine even more!

I got a Christmas course. healed from appearance Ingredients explained by the chef The food was delicious too! I was very happy with the wine and the service. Thank you for the meal. 2021.07.15 Added Visited again this year on our anniversary A restaurant where you can eat with peace of mind even during the corona crisis Each dish was delicate and very delicious. The last tea was also very fragrant and enjoyed the course. Thank you for the meal.

Today, my junior at work and I made a reservation at CP Restaurant for a thank you party and a delicious meal. The gentle light from the tables in the restaurant's Christmas atmosphere seemed to calm the mood... We brought the ingredients to be prepared and received an explanation. There are all kinds of things you can enjoy, such as plates and spoons, as well as cooking. At first they ask me what ingredients I don't like, but here I am determined to eat anything. The lobster, the main beef fillet and foie gras, the sole of the duck consommé, and the accompanying vegetables have gentle flavors that make the most of the ingredients. Recommended for those who want to enjoy a delicious meal in a relaxing and relaxing space. They prepare the most delicious dishes of the season. Perfect for giving a little surprise. Your heart and stomach will be full.