"Rosini of Kyo Duck and Foie Gras" which gives a glimpse of Royal hosts' seriousness "Taste of Kyoto, Tamba, Wakasa deliciousness" taste review

Offering Japanese traditional ingredients in royal host style, such as Kyoto, Tamba Black, Wakasa no yuza, Kujo inion etcKyoto · Tamba · Wakasa delicious delicious taste"Will start on Tuesday, January 26, 2016. Using the ingredient that planners and developers and buyers carefully selected by visiting producers in various parts of Japan "Kyo Duck and Foie gras Rossini "Quartet""Sweet rice bowl of Wakasa"Uji Matcha's Tiramisu"I ate it as a pair.

Royal host From January 26 (Tuesday), Good JAPAN series 5th release "Kyoto · Tamba · Wakasa delicious delicious tasting" started selling
http://royalhost.jp/information/pdf/info_160106.pdf

Arrived at the Royal host.


The presentation seemed to be carried out first, and it was guided to the room where the projector was prepared.


The Royal host Good JAPAN campaign is the fifth bullet this time. After the Great East Japan Earthquake, it started as an attempt to introduce Japanese delicious items to more customers, saying "Is there anything we can do for Japan more?", Following Setouchi and Hokkaido, this time Kyoto Tamba Wakasa It has been focused on.


Presentation by Shiji Yazaki, President and Representative, that the sales of Royal hosts that had fallen into a stalemate have recovered in one year. Royal host chefs will explain the efforts that royal hosts are passionate about, such as learning cooking skills without going to the site for the first year.


That's it, the presentation is over and it's time for the tasting time. It was guided to a table by four people.


The first thing that came out is "Tanba black starch frying - with salt of Todai ~ (626 yen including tax)"


It is "fried" rather than fried, so you can see the skin is crispy.


Lemon and salt are added, so squeeze lemon ......


I will add salt and try it. The salt is "salt of Kodo Tsu" made of seawater of the Koto bullet on the Tango Peninsula in Kyoto Prefecture. It is not as smooth as refined salt but grain is large coarse salt.


As I tried it, it was fried, so the surface of my skin and body was crispy & crisp. Because it is cheap, it is not a chewy texture like fried but "surprisingly" as "pritic", chewing spreads meat juice in the mouth. There is considerable crunch and taste is felt in the crowd but there is no chicken smell. The taste of chicken is solid enough to make taste only with salt and lemon, and the aftertaste is refreshing as there is no clothing.


I actually showed the ingredients used in cooking.


Foie gras from Hungary.


Round thing that seems to be bigger than a man 's fist is not a kabu but a mushroom. It was sold in June 2015Jumbo mushrooms from Okayama prefecture and domestic beef curryIt was also included.


Tanba black on the left and Kyo Duck on the right.


And these ingredients were used as the main dish "Ko Duck and Foie Gras Rossini" Quartet "(2246 yen including tax)"


Kujo Onagi sautéed with fat after sauteing duck in the plate ......


A carrot marinade is included.


In the center of the plate, foie gras · Kyoto duck · jumbo mushrooms · mashed potatoes are in 4 layers, and it looks like I think that "This is really family-friendly ...?"?


Duck is roasted in medium rare, soft and juicy meat quality. Because Kyoto can be brought up in a healthy environment with good sunshine and adventure from adventure to adults as a relief, it seems that it will be less stressful and have a deep flavor.


I will eat it with a foie gras which is Hungarian. The foie gras are baked grilled on the outside, and the rich flavor is combined with the soft duck meat to make a finish not to murmuring only as "tasty ......" Source included foie grasPerigueuxIt is the source.


Furthermore, Jumbo mushrooms and ... ...


Mashed potatoes containing garlic, butter and milk are layers, and when you eat it together, you can see what the word "quartet" shows.


You can also enjoy a combination of iron plates called Kujo green leek and duck meat with sweet tortor.


The carrot was blown with a citrus dressing, the acidity was not so strong, I was made to feel nice in the mouth.


Subsequently, "Wakasa's sweet bream rice (tax included 1080 yen)". There is a deep-fried sweet bream which was taken in Wakasa on the mixed rice with crepein peppers.


The meal is rich in sweetness and fragrance of Kujo green onions, very fragrant, there is a richness like "rice cooked rice" rather than "rice cooked rice". Because of the strong flavor of green onions, it was said that "rice with fried rice" was different from "rice with pickled rice", it was said that "rice that smells a little bit of yuzu", but among those who visited, "I was searching desperately, but yuzu The existence is missing, is not it? " The fragrance is not that strong, but thanks to the pepper & yuzu, the aftertaste was very refreshing.


Sweet bream is frying so scales are crispy, body is soft and soft. If you eat it with rice you can enjoy a different taste.


Dessert is "Tyramis of Uji Matcha (702 yen including tax)". It was served with hot coffee.


Tiramisu is a combination of cocoa and Mascarpone cheese, this time it is a green tiramisu which is a combination of syrup, green tea powder, mascarpone cheese, etc. of Uji green tea.


Black honey is plenty on the surface.


The sponge is impregnated with syrup of Uji mata tea, and grain spirit is sandwiched between Mascarpone cheese. With moderate bitterness and sweetness, the sweetness of Japanese and Western matched exquisitely.


It was impressive that Tanba's black bean murmured that the woman who was eating next door was "incredibly tasty". Depending on things, desserts sometimes "can not be eaten without coffee", but Tiramisu of Uji Green Tea is not too sweet, it was too easy to eat without coffee.


In addition, "Kyoto · Tamba · Wakasa delicious delicious taste" is from January 26 (Tuesday) 2016, until the beginning of March.