French Restaurant Elysee Hikaru
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specialtles ob the month
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2003@@May@@June@July  August  September October November December

2004  January   February
Specialties of the Month for February
Name of
Ingredients
Golden king crab (Ibara crab)
Comments
from the
Chef
You have never seen this crab before, have you? It is a phantom crab from Nagai fishing village and has never been sold in markets. I pleaded with the fisherman, Mr. Kayama and finally he gave them to me. . It looks like a king crab (Taraba crab). You might not believe that in Miura peninsula.

Name of
Ingredients
Seaweed and Seaweed roots
Comments
from the
Chef
The season of seaweed and seaweed roots is now open in Sajima fishing village. They look like would have a strong flavor , but actually they donft . It is difficult to express them on the plate of French cuisine. They can easily be side dishes, but not main dishes. However, I will try it.

Name of
Ingredients
Broccoli, Oignon blanc (Spring onion), Cabbage, Romaine lettuce, turnip, Red potatoes, beets, Carrots
Comments
from the
Chef
The selections are mostly the same as last month. The number of vegetables is going to be decreasing slowly. The cabbage will be sweeter from now on.

Name of
Ingredients
King crab and Norwegian lobster
Comments
from the
Chef
Mr. Kayama caught them and this is a very expensive ingredient only sold at Nagai fishing village. Especially for the crab, we have to buy directly from the fishermen. If we put them in a water tank for two days, the crab body becomes skinnier. Norwegian lobster Is the king of lobsters.

Name of
Ingredients
Brown-eared Bulbul (Hiyodori)
Comments
from the
Chef
Mr. Kuwabara caught them in Yugawara. This is very tasty like soft taste of a pigeon. The hunting season will be end at this month.


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