Le Jardin Gourmand

The inspiration came when the local food-processing factory "Seto-tekkou" brought us their trial product, shiitake mushroom chips. I tried it with foie gras. Originally it was with foie gras terrine, but we now use powdered foie gras instead. We grow our vegetables and herbs right next to our restaurant. In addition, we have used oysters caught by Kawasaki Ken from Hatsukaichi Jigozen ever since I was impressed by their taste 20 years ago. Sea bass caught by the famous fisherman Mura Kouichi is also one of the ingredients we are proud of. I believe there are many way to approach service, but my personal philosophy is not to disturb our guests. Realizing that our guests are paramount, we try to give them peace and space for them to enjoy their special time. Our concept is to let our guests feel "the passing of the four seasons". Our regulars have been coming back for our seasonal specialities for over a decade. People also come to our restaurant to enjoy our aged wine selection. read more