LA VIE is a French restaurant near the beach of Kamakura, tucked away slightly in the residential area off the main road. The head chef and sous chef are the only staff, and the dishes are served personally by the head chef. It is a nice personal experience.
You have a choice of courses ranging from the ¥5500 range to ¥12,000 range. I would advise going top class as fine dining is considered affordable in Japan, compared to many countries, and the quality is good.
Amuse-bouche: Purple Sweet Potato soup with sour cream and butter and vinegar accent. Very smooth yet creamy. It's rich but the vinegar offers acidity for balance.
Cocktail de Homard: Homard is a smaller size lobster. This cocktail has 6 layers which itself is like a course from appetizer to dessert. 1) olive foam 2) beet 3) avocado 4) homard 5) eggplant 6) orange jelly This dish was complex, depending on how you eat it. The beet layer was excellent.
St Jacque Scallops: Potato foam over perfectly seared St Jacque scallops, which are larger than normal scallops. There is just one piece, but that one piece was like a full scallop steak!
Snapper Poilee: Perfectly cooked snapper on champagne sauce, and the fish was light and fresh. The vegetables here were phenomenal, also lightly cooked to retain its crisp freshness.
Roast Beef: A Rare-Medium Rare roast beef in madeira sauce. Again, the vegetables were phenomenal, lightly cooked to retain its crisp and freshness.
Pear Compote: Inside the pear compote was cassis filling, on top a layer of crumble crust, with white chocolate sauce.
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
LA VIE is a French restaurant near the beach of Kamakura, tucked away slightly in the residential area off the main road. The head chef and sous chef are the only staff, and the dishes are served personally by the head chef. It is a nice personal experience.
You have a choice of courses ranging from the ¥5500 range to ¥12,000 range. I would advise going top class as fine dining is considered affordable in Japan, compared to many countries, and the quality is good.
Amuse-bouche: Purple Sweet Potato soup with sour cream and butter and vinegar accent. Very smooth yet creamy. It's rich but the vinegar offers acidity for balance.
Cocktail de Homard: Homard is a smaller size lobster. This cocktail has 6 layers which itself is like a course from appetizer to dessert.
1) olive foam
2) beet
3) avocado
4) homard
5) eggplant
6) orange jelly
This dish was complex, depending on how you eat it. The beet layer was excellent.
St Jacque Scallops: Potato foam over perfectly seared St Jacque scallops, which are larger than normal scallops. There is just one piece, but that one piece was like a full scallop steak!
Snapper Poilee: Perfectly cooked snapper on champagne sauce, and the fish was light and fresh. The vegetables here were phenomenal, also lightly cooked to retain its crisp freshness.
Roast Beef: A Rare-Medium Rare roast beef in madeira sauce. Again, the vegetables were phenomenal, lightly cooked to retain its crisp and freshness.
Pear Compote: Inside the pear compote was cassis filling, on top a layer of crumble crust, with white chocolate sauce.
This was an experience!
ラビーは鎌倉にあるフランス料理屋です。スタッフは料理長とスーシェフだけです。料理長は自分でサービスし、こまめに説明してくれました。グルメ料理でも日本では安いので、一番高いコースをすすめます。1万2千円でした。全部美味しかったです。
1)紫芋のスープはクリーミー
2)6レイヤーのオマールエビのカクテルは複雑味
3)ホタテソテーとジャガイモ泡は大きかった
4)黒鯛のポワレは新鮮
5)牛のローストは肉肉し
6)洋梨のコンポートはいいフィニッシュ
これは特別な体験でした。