Add (Hatsudai)
Southern France + Northern Europe + Fermentation creates a fresh taste
The rows of mysterious storage jars are filled with "cute" fermented ingredients handcrafted by the chef. They add depth and dimension to the dishes, stimulating the senses of the diners, making them think, "Hmm, I've eaten this before, but I can smell a mysterious aroma from afar."
Located in the Fudo-dori shopping arcade in Hatsudai, Tokyo, this restaurant is glass-fronted, attracting the attention of passersby. Owner and chef Takeru Kaneko trained in Nice and Arles in the south of France. Nobuyuki Okada, who worked with him in Arles, is the waiter.
"Horse meat and fermented beet tartare with socca"
The tartare is made with chopped French horse meat (sometimes from a different source), fermented beets, shallots, and homemade mustard pickles, garnished with amaranth. The socca is a crispy Niçoise-style crepe made with chickpeas, topped with a generous amount of tartare. 2,600 yen for two (the photo shows one portion, other dishes are the same).
"Seared winter yellowtail with Brussels sprouts"
Large slices of winter yellowtail are placed on top of deep-fried Brussels sprouts and semi-dried strawberries. The sauce is made with fermented tomato juice and sprinkled with pistachio powder and chopped pistachios. The many flavors are skillfully balanced. 2,400 yen for two people.
"Wakayama Prefecture Charcoal Grilled Kishu Duck with New Onions"
25-day aged Kishu duck breast grilled over charcoal and served with roasted spring onions and red cabbage sauerkraut. Finished with shaved black garlic aged for seven weeks. A deep flavor created by the fusion of fermented ingredients. 4,000 yen for two servings.
The chef, who says he "loves to research," continued to receive instruction in Modern Nordic cuisine after returning to Japan, and is now introducing new ideas that combine the nuances of Southern France and fermentation.
For example, there is the fermented Jerusalem artichoke velouté, a dish with a smooth texture similar to potage. The gentle acidity and umami of the fermentation underpin the flavor, and the accompanying Jerusalem artichoke stir-fry and the aroma of cocoa add a pleasant accent. The cooking is so meticulous that it seems like it takes too much time, including the time spent fermenting.
Chef Kaneko loves the south of France and decided to train there instead of Paris. 
The interior has an open atmosphere and the chairs are comfortable.
