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虹吉 - Nijikichiは、風光明媚な博多町北浦エリアに位置するユニークなダイニング施設です。博多島にあるため、居心地が良く静かな食事環境で素晴らしい食事を楽しむのに最適な場所です。特色ある木製の看板と赤いドアを持ち、レストランは海の近くの開けたエリアに位置しており、松山や福山からの風光明媚なドライブでアクセス可能です。
虹吉での食事は、トップシェフの峯村康氏と有名な漁師の藤本純一氏のコラボレーションが生み出す料理イベントです。彼らの専門知識により、高品質な日本の食材をフランス料理技法で調理した料理が提供されます。そのメニューには、厳選された海産物の味と食感を引き出した精巧な料理が含まれています。ただし、虹吉ではデリバリーや持ち帰りのオプションは提供していません。
虹吉でのダイニング体験は主にディナーで評判が高く、テーブルサービスと事前予約を推奨しています。アクセシビリティ機能は制限されているかもしれませんが、来店者向けにトイレなどの設備が整っています。虹吉は一般的なディレクトリにはあまり載っていないため、最新の提供情報や営業詳細については直接連絡を取ることをお勧めします。
虹吉での食事は、トップシェフの峯村康氏と有名な漁師の藤本純一氏のコラボレーションが生み出す料理イベントです。彼らの専門知識により、高品質な日本の食材をフランス料理技法で調理した料理が提供されます。そのメニューには、厳選された海産物の味と食感を引き出した精巧な料理が含まれています。ただし、虹吉ではデリバリーや持ち帰りのオプションは提供していません。
虹吉でのダイニング体験は主にディナーで評判が高く、テーブルサービスと事前予約を推奨しています。アクセシビリティ機能は制限されているかもしれませんが、来店者向けにトイレなどの設備が整っています。虹吉は一般的なディレクトリにはあまり載っていないため、最新の提供情報や営業詳細については直接連絡を取ることをお勧めします。
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tom t
１年前 Google に
今治の名店あか吉さんで不定期で行われるポップアップレストラン。フレンチからイタリアン、寿司まで全国の有名料理人が今治を超え日本一の漁師で知られる藤本純一さんの魚を駆使して料理を披露。 僕はシンガポールのミシュラン寿司屋さんのイベントに参加したが最上級の採れたての魚を最上級の料理人による仕立てで食べるとここまで美味しくなるのかと言う感動しかなかった。食べるのが好きな方なら一度は経験する価値あり。 Food: 5 Service: 5 Atmosphere: 5
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モリカワシゲル
１年前 Google に
Meal type: Dinner Price per person: ¥10,000+ Food: 5 Service: 5 Atmosphere: 5
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shuki “66shuki”
2 年前 Google に
[Check Point] Nijikichi, a collaboration between Japan's best fisherman and Japan's top chef Course duration: 1 hour 45 minutes Japan's best restaurant, Nijikichi, is a collaboration between Japan's best fisherman, Junichi Fujimoto, and Ao Minemura. This event is held irregularly at Akakichi on Hakata Island in Imabari, which is about an hour and 30 minutes by car from Matsuyama or Fukuyama. From the outside, the store is located in an open area near the sea in the northern part of Hakata Island. The wooden sign and red door are distinctive. The Nijikichi signboard was commissioned by the same calligrapher as Akakichi. The interior is a calm space with 6 seats at a wooden counter. Chef Yasushi Minemura is a top chef in the Western food world in the blue of Tokyo, and he gathers all-stars of Japanese ingredients and takes time to create dishes that bring out the potential of the ingredients without any unpleasant flavors, using French techniques to create the best dishes. A person who excels in sublimation. Junichi Fujimoto was born as the son of a fisherman, and at the age of two he began selecting the delicious ones from among 100 fish. He has been fishing since he was in elementary school, and has always been interested in finding out how to process fish to make it delicious, and has always been a child of the sea. He now has the ability to discern the taste of dishes and ingredients with the palate of a top chef. Mr. Fujimoto, who is now 42 years old, has an amazing technique for handling white fish, which he started at the age of 20, and is the best in Japan when it comes to handling white fish.The fishermen in Ehime, who was also approved by Ao, agree with him. Now, Team Ehime has been able to gather good fish from all over Ehime, making it possible to catch rainbows. It's not a good idea to eat live food right away; you can bring out the potential of the food by letting it rest and then removing stress, removing any unpleasant tastes, and cooking it properly. Conger conger Consomme made with 2 fish, only salt from conger eel. It has such a deep flavor and no harsh taste, and the fishy scent is irresistible. After you move around, lactic acid and fatigue substances accumulate, which can lead to a bad taste, so try using it after you have calmed down. Akauni We purchase all the red sea urchin that grows in one day on Oshima and does not use alum. Let the pasta soak up the clam stock. Of course, there are no unpleasant tastes, and it is very clear, yet deeply flavorful and delicious. Enjoy luxuriously with clam soup. Pomfret Steamed pomfret, which can only be eaten in sensitive areas. With pomfret flesh soup and white butter soup. The flavor and elasticity of the meat and the reward on the teeth are amazing. It's fresh and chewy, but the flavor is amazing. Deliciousness like you've never tasted before. Black abalone Chef Minemura is particular about using clean liver, which is not produced in Tokyo. A rich liver sauce made only from abalone stock. The abalone is chewy and has a deep aftertaste when you bite into it.It is rich and full-bodied and is amazing. Reed shrimp 1kg of Yoshiebi bisque, a little Yoshiebi and prawns on top. A rich flavor that makes your tongue flutter the moment you put it in your mouth. The focus on the flavor of the ingredients is truly amazing. Turban shell 3 kg of turban shells in 1 cup of rice. Risotto cooked with only the salt and flavor of turban shells. A simple version of the elasticity and flavor of turban shells. Ehime's Wase Oishi Cleanse your palate with plum granita. White tilefish Top quality white sweet sea bream on top. Aqua pazza is a soup made with another white sweet sea bream and a whole sweet sea bream. Octopus Risotto with sauteed octopus cooked in seawater and Ehime water. It's freshly cooked, has no octopus smell, tastes like the sea, and has an irresistible elasticity that pushes back against your teeth. The flavor is determined by the natural saltiness of the seawater and octopus. Ehime goat milk From a farmer in Ehime. Packed with 1.5 kg, it is rich. The richest and richest goat milk gelato of all time, the moment you put it in your mouth. Baked sweets I was thrilled to be able to enjoy the freshly baked cream puffs and blue fruit financier here. All of the dishes were amazing and very special. Nijikichi x Ao Conger conger Akauni Pomfret Black abalone Reed shrimp Turban shell Ehime's Wase Oishi White tilefish Octopus Ehime goat milk Baked sweets I would appreciate it if you could save it as a reference _________________ instagram: 66shuki Twitter: 66shuki TikTok : 66shuki _________________ Service: Dine in Meal type: Lunch Price per person: ¥10,000+ Food: 5 Service: 5 Atmosphere: 5
住所
Hakatacho Kitaura, 甲1203-8, 今治市, 愛媛県, 日本
特長
配達なし
テイクアウトなし
予約可
車椅子でのアクセス不可
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 18:00-22:00 |
| 火曜日火曜 | 18:00-22:00 |
| 水曜日水曜 | 18:00-22:00 |
| 木曜日木曜 | 18:00-22:00 |
| 金曜日金曜 | 18:00-22:00 |
| 土曜日土曜 | 18:00-22:00 |
ウエブサイト
Instagram
@niji.kichi
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