La façon Koga

詳細

Concept:
La Façon Koga embodies a harmonious fusion of French culinary techniques and Japanese elements, showcased through an open kitchen where patrons can witness the preparation of seasonal ingredients with meticulous attention to detail.

Cuisine:
French cuisine with a Japanese twist, focusing on lightness and clarity of flavors while incorporating traditional techniques and ingredients from both culinary traditions.

Ambiance:
The ambiance exudes warmth and elegance, with counter seats crafted from wood offering a view of the bustling kitchen. The use of black tiles, diatomaceous earth painted walls, and white porcelain blocks creates a welcoming atmosphere conducive to lively conversations among friends and family.

Cooking Method:
Chef Yoshihide Koga emphasizes the use of high-quality ingredients and precise cooking methods to highlight the natural flavors of each dish. Sauces play a central role, fragrant with wines like port, madeira, and vermouth, meticulously crafted to enhance the overall dining experience.

Beverage Selection:
La Façon Koga offers a curated selection of wines to complement the diverse flavors of the menu. The pairing wines are thoughtfully chosen to enhance the dining experience, with staff on hand to provide recommendations and guidance.

Menu Highlights:
- Cold porcini mushroom mousse truffle homemade brioche
- Scallops, Arctic Shells, and White Fish Salad with Yuzu Flavor and Ravigot Sauce
- Warm flan with foie gras and chrysanthemum potatoes Sautéed Chantrelle with port wine sauce
- Golden Snapper Vapur Seasonal Hot Vegetables Antipoise Sauce
- Wagyu beef cheeks stewed in red wine, deep-fried bud greens, root celery puree
- Strawberry Crème Brûlée & Kirsch Ice Cream

Experience:
Dining at La Façon Koga is an immersive experience where patrons can witness the artistry and precision of Chef Yoshihide Koga firsthand. From the carefully curated menu to the welcoming ambiance, guests are invited to indulge in a culinary journey that celebrates the intersection of French and Japanese gastronomy.