For your plans next winter: Savor exquisite Aomori French cuisine for a full three and a half hours amidst the silvery white landscape of Oirase | TRAVEL
TRAVEL | Oirase Keiryu Hotel
Savoring Aomori's "French Seafood" and Fine Wines at Oirase Keiryu Hotel's French Restaurant "Sonore" (2)
French Cuisine's Unique Surprises and Beautiful Presentation!
TSUCHIDA TakashiBy the way, what was the most delicious dish today?
HASEGAWA AyaAh, the usual question (laughs). Reflecting on such a happy time and discussing it over a second round is part of the joy of travel. But today, I'm truly torn! Every dish was a star. Yet, none were too extreme, maintaining a perfect balance.
Hmm, it's hard to choose, but I'd have to say the sea cucumber. The preparation, the appearance, the pairing – it all exceeded expectations. It was a delightful surprise. However, the appetizer of squid and frozen apple was also a favorite.
Squid, Green Apple
TSUCHIDA TakashiThe richness of the squid ink and the freshness of the apple. Warm and cold, opposing elements combined to create a novel surprise. And the natural wine was vibrant.
HASEGAWA AyaThe natural wine, already delicious on its own, became even more so when paired with the dish. That's the essence of pairing. From the very first dish and glass, I felt their determination: "We're going in this direction today, so please enjoy."
TSUCHIDA TakashiYes, you could feel their pride in not sparing any effort. The subsequent razor clam dish was also meticulously prepared. The bitterness of the garland chrysanthemum was enveloped in a cauliflower sauce. The clam broth added a wonderful depth of flavor.
Razor Clam, Garland Chrysanthemum
HASEGAWA AyaI didn't even know that "razor clam" was called "karasugai" in Japanese, nor that karasugai were found in Aomori. And yet, this local ingredient was masterfully transformed into French cuisine. The cauliflower sauce was so delicious it made me laugh.
Tuna, Japanese Yam
TSUCHIDA TakashiAnd the signature dish of tuna and Japanese yam. It's so stylish, isn't it? Yet it also has a punch. Aya, you said it reminded you of SATC (SEX AND THE CITY).
HASEGAWA AyaIt pairs perfectly with Pinot Noir, both in taste and appearance. It's just too stylish! And yet, I also sense a certain wit. But I understand what you mean when you called it a "bittersweet coming-of-age film." It has the same fundamental essence.
TSUCHIDA TakashiHeh heh. It throws you around a bit and can be intense, but it becomes a good memory. Ah, I think today's course had quite a few ups and downs. There were two climaxes. The first was the sea cucumber, and the second was the beef.
HASEGAWA AyaI know what you mean. The climax might differ for each person, but every dish had the quality to be a climax. And yet, it wasn't tiring. Though I was quite full. And indeed, the meat was excellent.
Seasonal Fish, Daikon Radish, Crab
TSUCHIDA TakashiThe pan-seared seasonal fish (Inashigi that day). The dish before the final one was also memorable. A delicate fillet with a subtle yet savory flavor. It was coated in a rich and tangy sauce. This had a hint of Chinese influence, I thought. Paired with "Vin Jaune," which has an aroma similar to Shaoxing wine. The pairing was also quite striking.
HASEGAWA AyaThe accompanying daikon radish cake, with its strong black vinegar flavor, was incredibly novel. Takashi, you got excited, saying it was like hearing Kenichi Mikawa's "Scorpio Woman" before the final dish! Meaning it was undoubtedly excellent. Including the accompaniment, it was a dish of high caliber. They used black vinegar extensively, which was also wonderful.
TSUCHIDA TakashiIt tasted similar to grouper. A rich sauce made with shellfish. And aged black vinegar. The ingredients might seem far from French cuisine, but when you combine all the elements, the flavors come together perfectly. The teamwork between the chef and the sommelier must be exceptional.
HASEGAWA AyaBoth the dishes and the wine are highly refined individually, but the chemistry that arises from their combination is also fascinating. Ah, I'm still savoring the aftertaste, but I already want to go back (laughs).
TSUCHIDA TakashiOirase Keiryu Hotel has been operating in winter for four years. They said they're still exploring, but I felt they've truly brought out the essence of Aomori in winter. At this rate, they'll continue to discover and showcase its culinary culture.
Sweets, Nanbu Senbei
HASEGAWA AyaThis was my first time in Aomori in winter, and I had so much fun! Enjoying the power of nature and French cuisine made with local ingredients in a comfortable environment. It's pure bliss. For something simple, I highly recommend the French-style Nanbu senbei (laughs).
TSUCHIDA TakashiIt's clearly different from the culture of the Kanto region. They translate that different culture into the common language of French cuisine and present it in a refined way. This is an experience as enjoyable as dining at a Michelin-starred restaurant in Tokyo.
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There are more wonderful dishes at "Sonore."
The menu listed "Jappa Jiru," but this was an elegant dish of cod milt served with fish broth, garnished with yuzu.
The pre-dessert was "Tiger Beans, Quince." Candied tiger beans with a refreshing quince ice cream. The desserts, of course, were also full of local flavor.
The dessert "Apple" was caramelized apples served with a fluffy cream. It doesn't disappoint the expectation that "Aomori means apples!"
Thus, "Sonore's" French cuisine offers pairings unique to Aomori. Everything here is something you can only eat if you come here. Furthermore, I should add that the ingredients are also gentle on the elderly. Please consider it for next winter!
French Restaurant "Sonore" Winter Limited Dinner Course
Next Season Period | December 2021 onwards
Time | 17:30 - 21:00
Reference Price | ¥15,000 per person (excluding tax and service charge)
Reservations | Accepted on the official website (reservations required 3 days in advance)
Target | Overnight guests (elementary school age and above)
* The content introduced this time is from the winter 2020 menu. Prices and some offerings may change in 2021.
Hoshino Resorts Oirase Keiryu Hotel
Address | 231 Tochikubo, Oirase, Towada City, Aomori Prefecture
Number of Rooms | 187
Check-in / Check-out | 15:00 / 12:00
Room Rates | From ¥20,000 per night (per person when staying in a room for two)
Access | Approx. 90 minutes by car from JR Hachinohe Station / Aomori Station
