Release: 21.12.20

Overture
Overture
[Oizumi-cho, Hokuto City / French]

Closed from January 2024, 1.

Secretly the one and only dish with umami

Yatsugatake"Nakamura Farm of discerning local chicken and eggs, which stands at the southern foot of the mountain"Le Pionier".Local production for local consumption is alive because it is directly managed by the producerFrenchIt has a good reputation, but on the anniversary, we will create a full-order "Over ture" with a chef who is different from this one.
Let's go out, and look forward to a gentle moment when your tongue and heart are wrapped in emotion, guided from the secret entrance.

Prologue

The entrance to the restaurant Le Pionier

From an approach that only "Over ture" guests can know, apart from the restaurant, we arrived at a completely private room limited to two groups a day without meeting anyone.
It's a private restaurant that monopolizes not only the space but also the chef.There you will find personalized service and high quality food hospitality.
The beginning of a gem course created by a craftsman who is willing to take the trouble to serve in a sophisticated atmosphere.Bohemian sensibility and in-depth creativity pop.

Course

Taste bespoke luxury

Overture
From 16,500 yen (tax included)
* Complete reservation system up to 3 days in advance

Couscous tailoring of saury and cauliflower
Live amberjack carpaccio
Andive's coulis
Tartare tailoring of cherry meat
Nakamura Farm with egg yolk marinade
Cod Milt Meuniere
Lightly roasted scallops and Ayame snow turnips
Ravioli of the guinea fowl of Nakamura Farm
Shabu-shabu tailored spiny lobster with dawn soybeans
fish dishes
Meat dish
Dessert
2 kinds of bread
Cold brew coffee, cappuccino,
Select from espresso and tea
* All are made-to-order systems, so
The above is an example of the chef's recommended course on the day of the interview

Today's appetizer, which begins with an eye-catching presentation, is a cauliflower that looks like couscous, and a greasy saury with yuzu scent.I was drawn strongly from the first dish, and the rest was just as exciting.

Restaurant Le Pionier's "Live Greater Amberjack Carpaccio Andive Coulis" 2

When you take the two-tiered bowl, white smoke rises, and inside it is a carpaccio of live amberjack, which is full of freshness and umami.
The harmony of lemon juice and coulis made from Nakatsugawa chicory makes you feel the chef's rich ideas and skills.

When you squeeze the "caviar lime" from Yazaki Taoyuan in Yamanashi City, the scent of Japanese pepper overflows, contrary to the ruggedness of its appearance.
There is also a refreshing feeling like citrus, and the beginning of the memorable course is absorbed by the five senses.

Restaurant Le Pionier's "Cod Milt Meuniere" 1

Restaurant Le Pionier's "Cod Milt Meuniere" 2

The bowl is also a treat ... The dish of Over ture that I really feel is beautiful.
The outside is fragrant and crispy, and the inside is mellow and sweet. Meuniere is a charred butter with a slight acidity of balsamic vinegar.
In addition, cashew nut puree and lily root chips that make you feel cheese are added to make it taste like sweets.

Restaurant Le Pionier's "Light roasted scallops and Ayame snow turnips"

The gorgeous material shines on a plate that I have never met before.
Carefully cooked and marinated young peaches, sweet fruit hozuki, and lightly roasted scallops for a fruity and refreshing taste.
In addition, approach the turnip from two flavors.Enjoy the marinated Ayame snow turnip caviar and karasumi mariage, wrapped in cream-like white turnip espuma, and melt into a blissful time.

Restaurant Le Pionier's "Ravioli of the guinea fowl at Nakamura Farm"

Ravioli with egg yolk kneaded into the guinea fowl of Nakamura Farm has a fragrant brown mushroom and spinach, and it seems to be a special signature that can only be tasted here.
Chicken stock also works well with burdock cappuccino sauce.

Restaurant Le Pionier's fish dish "Fried tilefish Matsukasa and porcini mushroom risotto" 1

Restaurant Le Pionier's fish dish "Fried tilefish Matsukasa and porcini mushroom risotto" 2

Today's fish dish is deep-fried tilefish with scales and deep-fried Matsukasa with porcini mushroom risotto.
Standing with a beautiful appearance with a crispy cap open, the softly finished tilefish is set on the sauce of Beppeno Ocheri butter, which is acclaimed all over the world.
This is the real thrill of being able to enjoy the Koike-style original arrangement with a distinctive sense.

Memorial Topics

For meat dishes and desserts, the chef himself goes to the room and tells the story.
The dessert of the day was lemon cart mousse, pistachio cream, and orange honey cream.
A gelato with excellent flavor and aroma, made by shaving raw hazelnuts with ediful flowers, adds glamor.
The meringue that melts in your mouth is, of course, the egg whites from Nakamura Farm, which will delight your tongue.

And the small sweets and cappuccino that conclude the course.
Decorate the last suitable for the one and only original course that is all made to order.
This touching taste will never fade with the memories of a special day.

Special Offer

Anniversary benefits

One cup of toast foam (sparkling wine or non-alcoholic sparkling).
* At the time of booking, tell that "PORTA anniversary privilege use"
* Expiration date: End of September 2022

Epilogue

After the interview ...

"Over ture" is a "seasonal material and specialty" that can monopolize the premium space of only two groups per day and the private chef who grants a beautiful custom-made course.
I am convinced that Mr. Koike, the owner chef who is good at producing surprises that surprises guests, is the true entertainer.
A quiet time that calms the mind with a sophisticated arrangement and relaxes slowly is a luxury that is hard to obtain in a busy daily life.
You can see the chef's personality, feelings, and sincerity from one plate to another.

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