CHIUnE (2017-2018)

CHIUnE (チウネ)

Address: 東京都中央区銀座1-22-12 マドリガル銀座 1F

Hours: Two seatings, 17:30 / 21:00, Sunday lunch 12pm~

Price: One course menu 30,000~


Entrance

Entrance

Counter seating

Counter seating

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1. Starter

Spring | Chawanmushi with Kegani

Spring | Chawanmushi with Kegani

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Summer | Chawanmushi with

Summer | Chawanmushi with

Late Autumn | Shirako Tart

Late Autumn | Shirako Tart

2. Signatures - Bifun (rice vermicelli)

Winter | Aori-ika bifun

Winter | Aori-ika bifun

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Spring | White asparagus bifun

Spring | White asparagus bifun

Autumn | Shiitake mushroom bifun

Autumn | Shiitake mushroom bifun

3. Seasonal

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Spring | Tori-gai, kegani crab and snap pea

Spring | Tori-gai, kegani crab and snap pea

Summer | Aji and cucumber

Summer | Aji and cucumber

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4. Signatures - Soup

Winter | Consomme of Jinhua ham and Gifu ham, free-range chicken and black truffle

Winter | Consomme of Jinhua ham and Gifu ham, free-range chicken and black truffle

Summer | Consomme of Jinhua ham, Jidori chicken and morille mushroom

Summer | Consomme of Jinhua ham, Jidori chicken and morille mushroom

Late Autumn (white truffle season) | Consomme of Gifu ham, Alba white truffle

Late Autumn (white truffle season) | Consomme of Gifu ham, Alba white truffle

5. Fish Course

Summer | Nodoguro Poele topped with chirimen mustard leaves

Summer | Nodoguro Poele topped with chirimen mustard leaves

Spring | Tachiuo from Chiba, burnt butter sauce

Spring | Tachiuo from Chiba, burnt butter sauce

Karashi mizuna leaves from figu

Karashi mizuna leaves from figu

Autumn | Shirakawa sumibiyaki, yamato clam dashi sauce, sudachi lime

Autumn | Shirakawa sumibiyaki, yamato clam dashi sauce, sudachi lime

6. Signatures - Chorizo

Chorizo of Amagi black hogs, wild mushoom, potato sauce and olive oil

Chorizo of Amagi black hogs, wild mushoom, potato sauce and olive oil

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7. Meat Course

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Spring | Grilled French veal and Nameko mushroom sauce

Spring | Grilled French veal and Nameko mushroom sauce

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Winter | Roasted Ezo-shika (deer), black pepper and black truffle sauce

Winter | Roasted Ezo-shika (deer), black pepper and black truffle sauce

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8. Signatures - Duck and Pork/Boar

Winter | Roasted mallard duck from Kisogawa river (Gifu), truffle & duck jus, nameko mushroom puree

Winter | Roasted mallard duck from Kisogawa river (Gifu), truffle & duck jus, nameko mushroom puree

Autumn

Autumn

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Summer | Grilled Amagi black pig from Izu, Gujo miso

Summer | Grilled Amagi black pig from Izu, Gujo miso

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Winter | Wild boar belly, Gujo miso, Yonashi pear sauce

Winter | Wild boar belly, Gujo miso, Yonashi pear sauce

9. Rice Dish - Ojiya (Porridge)

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Sea urchin ojiya porridge (special course)

Sea urchin ojiya porridge (special course)

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Kawahagi & Kegani ojiya porridge

Kawahagi & Kegani ojiya porridge

10. Fixed Routine - Shaoxing Wine Ice Cream

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Special Order to recall Satoshi’s Legend in restaurant ‘Satoshi.F’ in Gifu - Shaoxing wine ice cream with roasted sweet potato

Special Order to recall Satoshi’s Legend in restaurant ‘Satoshi.F’ in Gifu - Shaoxing wine ice cream with roasted sweet potato

White Tea from Yunnan Provence, China

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Wine Pairing (half)

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Grape cake from ete to share with the team

Grape cake from ete to share with the team