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STAFF BLOG

I・K・U Aoyama

Hello!

This is the staff of 3rd i connections.

 

 

 

Introducing an organic restaurant in Minami Aoyama called “I・K・U Toyama”♪

 

 

 

A French restaurant that only uses safe and reliable ingredients from only the trustworthy producers all over Japan.

 

 

 

The hope to make customers notice that there are many ways in enjoying the natural power of the ingredients and the thoughts of the creators is filled in the food.

 

 

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The space was elegant but to a line where it was a very natural design.

The lighting and the atmosphere and detailed designs were carefully chosen.

 

 

 

This time I had the standard course using vegetable of the season.

 

 

 

While the dishes were being brought, I waited looking through the concept of “I・K・U Aoyama” and the producers introductions along with the menu.

 

 

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And now the course begins with “three supernatural juice”.

 

 

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By making the body take in enzymes from juice drained out by the cold press process, the stomach begins to move and an improved meal could be expected.

In the photo are the juice made from naturally cultivated vegetable and fruits under the selected theme of, detox, beauty, power charge, from the right.

 

 

The 2nd dish is the “micro leaf salad and root vegetable copou

 

 

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The second it was brought to the table, the beautiful plate colorful like spring, makes your voice pour out!

This is a salad that also uses naturally cultivated vegetables, just like the juice.

The micro leaf here is a new sprout of the baby leaf and is full of nutrition.

Each root vegetables are sweet and can be enjoyed with the tomato jelly that comes along.

 

 

 

The 3rd is the “Fruie de mer”

 

 

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The name in French means “seafood”. Eel and clam sauce with the acidity of tomatoes on Shrimp, scallop, shell, surf shell is filled with deliciousness and is a luxurious plate♪

 

 

 

The 4th is the “Asparagus Declinason”

 

 

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“Declinason is a technique used to create more than three kinds processing one ingredient.

This time using the green asparagus of the season was expressed in 5 ways as cutting thin, boiling, sauté, creating a powder sauce, Boulanger.

 

 

 

I was overwhelmed that there are such wide range of ways to enjoy one ingredient of taste and mouth feel.

 

 

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