【 French of grace of local production and local consumption played by a young chef from Kumamoto 】
A quiet residential area in Kumamoto City,
Within walking distance from Kumamoto Castle
A vase seen through the glass,
The word "restaurant if" is written on the white wall.
There are only 8 seats at the counter.
The chef is Issei Hasegawa
from a two star french restaurant in tokyo.
ability, of course,
he's still close to the chef at the restaurant.
It was a person who immediately conveyed the charm and personhood ✨
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✅ A beautiful monolithic counter made of ceramic stones from Kumamoto and Amakusa
The carefully designed space is like someone's important secret room.
✅ Chef Hasegawa attends farmers and sometimes works together with producers
That sincerity resides in the dish as it is, drawing out the original power of Kumamoto's ingredients to the maximum.
✅ a unique course structure based on French classics, with Japanese delicacy and Kumamoto terroir.
The combination of ingredients and the technology cultivated at the famous store are wonderfully blissful to brioche and butter
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All seats are at the counter
Wait while enjoying the chef's cooking in front of you.
Amuse is a puree of ripe kumquat and Kumamoto's new onions. The sweetness of kumquat and the soft sweetness of onions melt together.
The king crab royale.
It was wrapped in clams sauce.
Cappellini with prosciutto and tomato,
As the Italian origin, it is delicate and thin.
Clear consomme and tomato liquid,
Like wrapping thin noodles,
It's like floating in the light.
Brioche is a time-consuming dish that starts fermentation from 17: 00 the day before.
Made on the border with Omuta,
It is also used in three-star French in Tokyo
Serve with butter within 24 hours.
This brioche and butter is exceptionally delicious ✨✨
And personally, the menu of this day,
It was especially impressive after the brioche!
Amakusa abalone and black truffle, Hinohikari of Reiwa 6 years.
The burning of abalone steamed for 6 hours is perfect,
The pure taste finished only with soup stock remains in my heart.
Amakusa's Spanish mackerel, which has been aged for 10 days,
Served with enoki sauce,
Take time to bring out the umami
You can enjoy the chef's polite cuisine.
Kumamoto Kuroge Wagyu is Kurohana beef that has been charcoal-grilled from 6 am.
It has a bright ruby color and a quinilla and cassis sauce.
We had soft and delicious local meat 🍷
~ About wine pairing ~
The opening was Champagne from the same field as Salone, Duramot Brut.
Suitable for facing the ingredients of Kumamoto, foam with dignity.
Followed by New Zealand, Sileni Marlborough Sauvignon Blanc 2025.
A fresh and herb-scented one resonates well with a plate of kumquat and new onions,
The German wine, Bernhard Koch 2023 Chardonnay Cuvée Chie, has a beautiful background that Japanese women migrate and make, and elegant acid snuggled up with abalone plates
And Kumamoto's Kikuka Chardonnay.
Chef Hasegawa's sense shines so that local wine goes perfectly with local ingredients.
Red is Louis Latour Burgundy Pinot Noir 2022. The moment when the ruby color of Kurohana beef overlaps the red of Pinot, I was quietly moved.
For dessert, G by Yurigusa Blanc 2023.
A wine made by a Japanese woman who immigrated to France. It was a nice surprise to be able to get a dessert with a pairing with Kumamoto white strawberries ✨
Kumamoto white strawberry of Desert,
Riding on the one and only plate that combines wood and resin.
And Bavarois was very delicious and my favorite dessert with elegant sweetness.
Also, the personality of Chef Hasegawa is wonderful.
You can communicate with a moderate sense of distance, and the reaction of the conversation is also comfortable and the communication skills are high ^ ^
with the head chef where you used to work
He seems to be still close, but he was a person who sympathized with being loved by people above.
"restaurant if"
✨ OPEN March 19, 2022 ✨
Google Reviews 4.4 (31)
Tabelog 3.56 (27 items)
The budget:
Night ￥15,000 ～ ￥24,999
Day.
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Address: GMH Namikisaka 1FA 1-3-45 Tsuboi, Chuo-ku, Kumamoto-shi, Kumamoto
Nearest station: 5 minutes walk from Kumamoto Electric Railway Fujisakimiyamae Station
Business days and hours: 17: 30-22: 30
Regular holiday Irregular holiday
# kumamoto _ gourmet Dinner in Kumamoto The French Restaurant French food? INNOVATIVE FUSION
熊本の地元食材を使ったフレンチ料理を楽しむ際、食材の鮮度とシェフのこだわりがその味わいに大きく影響します。restaurant ifでは、長谷川シェフが実際に農家へ通い、さらには農作業を共にすることで、生産者と密接に取引しながら食材の質を最大限に引き出しているのがとても印象的です。この私自身の経験でも、農場で食材の生育過程を目で確かめることで、料理に対する信頼感や素材そのものの味を深く理解できました。 また、店のカウンターは天草産の陶石を用いた一枚岩のカウンターで、静かに流れる時間の中で目の前で調理される様子を間近に楽しめる贅沢な空間です。予約制で落ち着いたプライベート感は、デートや女子会にぴったりでしょう。食事のスタートは完熟金柑と熊本新玉ねぎのピューレという繊細な味わいから始まり、続くタラバガニのロワイヤルや透き通るカッペリーニなど、テロワールを感じさせるコースは記憶に残ります。 特筆すべきは、長谷川シェフが手間暇かけて発酵させるブリオッシュと、地元で採れた24時間以内の新鮮なバターの組み合わせ。私も過去に他店でフレンチのパンの感動を覚えましたが、こちらのブリオッシュはその上を行く満足感でした。加えて、天草産の鮑や黒トリュフを使った皿、朝6時から炭火で丁寧に火入れされた熊本黒毛和牛は、それぞれ素材の良さとシェフの技術力をまさに体現しています。 ワインペアリングも秀逸で、地元熊本の菊鹿シャルドネをはじめ、フランス、ニュージーランド、ドイツのワインが料理の味わいを引き立てていました。デセールの熊本しろいちごとの組み合わせも感動的でした。こうした一皿一皿にシェフの人柄や真摯さが反映されていると感じられ、料理だけでなく接客での程良い距離感や会話も心地よい時間を作り上げています。 熊本グルメの新たな可能性を感じるなら、restaurant ifはぜひ訪れたい名店です。地産地消の精神に基づいた食材の活用と、若手シェフの実力派ならではの発想豊かな料理体験が、記憶に残る素敵なディナータイムを約束してくれます。
