It has been 4moths ago when JIN Saint-Honoré had opened in Paris
and it is a memoir of my visit.
Yummy memories are such a treasure; it brings you happiness instantly remembering.
もう４ヶ月も前のことですが、２月にパリにオープンしたての小料理屋
仁 JIN Saint-Honoréさんに行ってきた回想録を。
思い出すだけで幸せな気持ちになる、美味しい記憶って、宝物。
and it is a memoir of my visit.
Yummy memories are such a treasure; it brings you happiness instantly remembering.
もう４ヶ月も前のことですが、２月にパリにオープンしたての小料理屋
仁 JIN Saint-Honoréさんに行ってきた回想録を。
思い出すだけで幸せな気持ちになる、美味しい記憶って、宝物。
Crab "Friends Mix"; crab and crab guts mixture, Salmon roe
蟹の友和え＆イクラ
We had toasted with warm Kozaemon Yamahai Junmai.
with a hint of cacao aromas, beautiful acidity,
abundant amount of cheddar cheese and deep and complex umami,
super mellow and rounded textures... happiness already had started.
What surprised me, is that this place does not intentionally list wine on their menu.
How ambitious and amazing!
小左衛門の山廃純米のお燗酒で乾杯。
カカオを思わせる香り、チェダーチーズを思わせる複雑な旨味と綺麗な酸、
どこまでも優しい口当たりと質感…幸せ。
なんとこのお店、あえてワインが置いていないんです。
日本国外で出会った初めての挑戦者！感激。
Monkfish liver, leek puree, fresh Wasabi
あん肝、ポロ葱のピューレ、生山葵
Bonito tataki
鰹のたたき
Angler stew with gridded Daikon, Sea lettuce
this 'sea lettuce', a common ingredients in France looked ridiculously familiar to me,
and found later it was "Aosa"in Japanese, which is one of the regional ingredients in Akita,
my family home in Japan... France meets Akita.
アンコウのみぞれおろし
フランスで採れた「Sea Lettuce」という海藻
この海藻、実は秋田ではなじみ深いアオサです。
アオサがフランスで…
this 'sea lettuce', a common ingredients in France looked ridiculously familiar to me,
and found later it was "Aosa"in Japanese, which is one of the regional ingredients in Akita,
my family home in Japan... France meets Akita.
アンコウのみぞれおろし
フランスで採れた「Sea Lettuce」という海藻
この海藻、実は秋田ではなじみ深いアオサです。
アオサがフランスで…
French Olysters with cucumber and radish sauce
フランス産の牡蠣
I had very much enjoyed Wataya "Passion" Junmai Ginjo with the fresh oysters.
It brought up the flavours of delicate French oysters like a staircase to the moon,
then disappears all the sudden with a silky aftertaste.
Very high level of perfection.
Most of the sake on the list are from Kimijimaya,
Izumibashi, Ouroku, Gikyo, Jujiasahi...excited with all my favorite lineups!
生牡蠣と合わせて頂いたのは、綿屋さんの情熱純吟。
淡白でクセのないフランス牡蠣の旨味を綺麗に持ち上げて、
絹のように消えていく様子がなんとも完成度の高い作品でした。
このお店のお酒は全て君嶋酒店さんから取り寄せているもので、
いずみ橋さん、王禄さん、義峡さん、十字旭日さんと
大好きなラインナップでぴみえんた大興奮です。
It was mu first time tasting Sushi with "Aka-zu", the red coloured vinegar
made by long matured and fermented Sakekasu, the Sake lees left after the pressing.
It used to be very popular within Sushi places in Edo (old Tokyo), yet
became very rare because of its long process of making.
The color was almost bright yellow or golden rather than red,
similar to the colours of brown rice.
Aromas and flavours are much richer than regular vinegar I felt.
お寿司を、江戸前寿司で伝統的な赤酢の酢飯で頂くのは初めて。
赤酢は、日本酒を絞った際に残る酒粕を長期熟成し酢酸を加えて作った粕酢の別名で、
かつては一般的でしたが熟成に時間がかかるため今は珍しいそう。
赤というよりは、山吹色や黄金色のような、玄米の色に近い色合いで新鮮でした。
香りや味わいも普通のお酢よりも豊かな印象。
made by long matured and fermented Sakekasu, the Sake lees left after the pressing.
It used to be very popular within Sushi places in Edo (old Tokyo), yet
became very rare because of its long process of making.
The color was almost bright yellow or golden rather than red,
similar to the colours of brown rice.
Aromas and flavours are much richer than regular vinegar I felt.
お寿司を、江戸前寿司で伝統的な赤酢の酢飯で頂くのは初めて。
赤酢は、日本酒を絞った際に残る酒粕を長期熟成し酢酸を加えて作った粕酢の別名で、
かつては一般的でしたが熟成に時間がかかるため今は珍しいそう。
赤というよりは、山吹色や黄金色のような、玄米の色に近い色合いで新鮮でした。
香りや味わいも普通のお酢よりも豊かな印象。
Chef Kikuchi, the current owner chef of KIRAZU in London
was helping this restaurant from its opening then.
今はロンドンのきらずのオーナーをされている菊池シェフも、
仁さんのオープニングから数ヶ月こちらにいらっしゃいました。
One of my dream brands, Gaijin, Sanuki Yamadanishiki Junmai Ginjo...
I had never imagined I would be able to drink Gaijin in Paris.
凱陣の讃岐山田純吟も…
パリで凱陣が味わえるなんて夢みたいです。
like jewels.
宝石のよう。
The very left is the charming head chef Takuya Watanabe
who owns several restaurant in Sapporo, Hokkaido.
The middle is Ms. Nina Nikkhou, the owner of the restaurant.
Earlier I had an introduction of Nina san from my old colleague Sawa san,
so It was great to see her personally.
Just talking with Nina san, I could feel her enormous love and passion
over its space, food, service and Sake. I was shy enough to keep in secret
but felt so much inspiration and courage to meet her who works brilliantly for her dream.
I would definitely come back again.
一番左がヘッドシェフのお茶目なたくさん。
真ん中が、オーナーの仁奈(Nina)さん。
who owns several restaurant in Sapporo, Hokkaido.
The middle is Ms. Nina Nikkhou, the owner of the restaurant.
Earlier I had an introduction of Nina san from my old colleague Sawa san,
so It was great to see her personally.
Just talking with Nina san, I could feel her enormous love and passion
over its space, food, service and Sake. I was shy enough to keep in secret
but felt so much inspiration and courage to meet her who works brilliantly for her dream.
I would definitely come back again.
一番左がヘッドシェフのお茶目なたくさん。
真ん中が、オーナーの仁奈(Nina)さん。
前職の先輩のさわさんからご紹介頂いていたので、
ようやく会えてとっても嬉しかったです。
ようやく会えてとっても嬉しかったです。
話しているだけで彼女の日本酒や空間、サービスに対する情熱が
ひしひしと伝わってきて、初対面なので恥ずかしくて言えませんでしたが
静かに感動しぐっときていました…笑
女性として夢を持って頑張る仁奈さんに会えて感激でした。
またパリに伺った際には立ち寄らせて頂きます。
Address: 6 rue de la Sourdière, 75001 Paris, France
Metro:
Phone: +33 (0)1 42 61 60 71
Dinner only / 夜営業のみ
Closed: Sunday / 日曜定休
Closed: Sunday / 日曜定休
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