Blanc à Tokyo (Gotokuji Temple)
A rust-colored bar where you can enjoy ingredients, alcohol, and bread from Saitama Prefecture
Blanc à Tokyo, a bistro with a bakery that opened in Toranomon in 2016, was a popular spot for "bread and drinks." In 2021, the store moved to owner-chef Yohei Otani's hometown of Omiya, and now operates as a bakery, restaurant, and patisserie.
In the fall of 2023, the restaurant will make a triumphant return to Gotokuji as a branch in Omiya, opening a bakery and wine stand. Otani-san has experience training at Le Vert Vole in Paris, a pioneer of natural wine bistros. He was inspired by the free-form atmosphere, which differed from the formality of restaurants, and it was here that he first discovered natural wine.
"Venison hamburger steak with fried egg and anchovies"
"I love venison," says Otani, and this is his pride and joy. The umami and saltiness of the anchovies bring the flavor together. 1,200 yen.
"Beets from Saitama Prefecture and Stracciatella"
The beets are wrapped in foil and baked until tender, then combined with stracciatella cheese, a blend of fibrous mozzarella and fresh cream, and finished with a honey-based dressing. The dish is beautifully colored. 1,200 yen.
"Homemade boudin noir and sweet potato"
This is a specialty of Le Vert Vole, where Otani trained. It's made according to the recipe he learned, and baked to a fluffy consistency before serving. Served alongside is mashed sweet potato from Kawagoe. The subtle aroma of Earl Grey adds a touch of elegance. 1,800 yen.
"Bread platter (all-you-can-eat)"
They offer a variety of hard breads every day. The photo shows a handmade brioche, "Orange, Cardamom and Marcona Almond" and "Fruit" made with dried fruit soaked in red wine. 330 yen.
Currently, the restaurant in Omiya serves a set menu, so this restaurant has a casual style that is similar to the restaurant where he trained.
The menu, titled "APERO (Snacks)," features dishes made with vegetables and fruits from Saitama Prefecture, as well as restaurant-prepared dishes, all of which are perfect for pairing with wine.
Of course, the all-you-can-eat bread is also a hit!
The interior design was done by Kazufumi Suzuki, who also works on MERCI BAKE. 
Staff member Rio Yamaguchi has experience as a bartender.
