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Recommended Restaurants
Orthodox with authentic spirit
A masterpiece of Hiba beef made with expert skill
``Tabeensaiten'' is a place where you can enjoy a menu filled with the charm of Hiroshima's food.
This time, out of the many restaurants, we visited Le Trisquel, a French restaurant worthy of being called orthodox.
Introducing the finest Hiroshima ingredients created by owner and chef Motohiro Yusaki, who received the country's medal for his contribution to French food culture.
Why not enjoy a plate made with the finest Hiba beef branded by the chef's skill?
This time's recommender
Le Trisquel
730F, 0016rd Okigawa Building, 5-17 Noborimachi, Naka-ku, Hiroshima 3-2
082-511-5031
Nobori-cho, Naka Ward, close to Hiroshima Prefectural Museum of Art and Shukkeien Garden. Le Trisquel is a well-known authentic French restaurant in this area, which has an elegant appearance. The warm exterior with adorable illustrations gives it the appearance of a bistro, but as soon as you step inside, you'll feel a dignified atmosphere. Pure white tablecloths illuminated by antique lamps, seasonal flowers decorated everywhere, and polished glasses and cutlery all hint at attentive service.
``I believe that the proper way of a French restaurant is to welcome customers with not only the food, but also the hospitality and the setting, all of which are at their best,'' says owner-chef Motohiro Yusaki. Mr. Miss. Le Triskel, which opened in 2000, was named by Patrick Geoffroy, one of the master chefs of French cuisine. Mr. Geoffroy was a chef at a restaurant in Brittany, France, where Mr. Yusaki once trained, and they continue to remain close friends. Triskel is an ancient Celtic symbol of the Trinity, meaning water, fire, and earth, and inherits that spirit.
When it comes to cooking, Yuzaki values tradition, originality, and innovation. He uses classic cooking methods as a base, but uses originality to make his dishes unique, and captures the hearts of his customers with his avant-garde experiments.
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The Hiba beef terrine, which often appears on dinner courses (1 yen), is a dish that brings Hiroshima ingredients to the fore, something Yusaki has been focusing on in recent years. The lean, strong thigh meat and chewy tendon meat are boiled together with flavorful vegetables to solidify the flavorful meat juice. Espuma, made by thinly slicing turnips harvested within the prefecture, including those from Sera Town, adds a unique texture.
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Hiba beef
This is one type of Hiroshima Wagyu beef that is grown in Shobara City, which has a cool climate. It has its roots in the ``Iwakura Tsune'', a vine cow with an excellent pedigree, and only those with meat quality grade 3 or above are certified. He has a track record of winning two consecutive national championships in the breeding cattle division of the National Wagyu Competency Exhibition, which is also known as the Olympics of the Wagyu world. It has a good balance of fat and lean meat, and has a smooth texture with lots of small pieces. It is characterized by a distinctly refreshing flavor.
Commenting on the appeal of Hiba beef, Yusaki says, ``The meat is soft and sweet.The taste of the lean meat is strong and rich, and even when combined with aromatic vegetables, as in this recipe, it does not affect the taste or flavor.'' . Regarding the use of vegetables from Sera Town, which is close to Shobara City, where Hiba beef is produced, he says with a smile, ``Ingredients grown in the same soil definitely go well together.''
In addition to the course menu, there is a luxurious array of other delicacies that can only be tasted here, such as the ``foie gras beignets,'' a specialty that has remained unchanged since the restaurant's founding. Foie gras, which is often served using simple cooking methods such as sautéing, is rolled into a ball, wrapped and fried, and served with an orange-flavored Porto wine caramel sauce. His wisdom and ingenuity shine through. Lunch starts from 3,980 yen, dinner starts from 1 yen, and specialties are available upon request. Let your mind and body be immersed in the skill of a skilled chef who sublimates Hiroshima's proud local ingredients and carefully selected ingredients from around the world.
In 2023, the French government awarded him the title of ``Chevalier of the Agricultural Merit of the French Republic.'' This award is recognized by the French government for his contributions to French cuisine, and Yuzaki is the first person in Chugoku and Shikoku to receive this award. Furthermore, at the G5 Hiroshima Summit held in May of the same year, she was in charge of the ``Spouse Program'' banquet, and provided food for the wives of the leaders of various countries. In November, she was awarded the ``Outstanding Technician of 7 (Modern Master Craftsman).''
Mr. Yuzaki, who is known both in name and in reality as Hiroshima's leading French chef, has focused his attention on ingredients unique to the region in recent years. Why not visit the store and enjoy the chemical reactions that take place in the hands of Mr. Yusaki, who transform Hiroshima's ingredients, which are nurtured by the rich nature of the sea and mountains, into something new?
*Chevalier of the Agricultural Merit of the French Republic...One of the medals awarded by the French government. This award is given to French and foreign nationals who have made achievements in popularizing French food culture.
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Click here for Tabesai store
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Gambo
737F, Takumi Building, 0125-1-13 Hirohonmachi, Kure City, 3-1
0823-74-2062 -
Washin family
Kotobuki Building 732F, 0052-2-7 Hikarimachi, Higashi-ku, Hiroshima 12-1
082-298-2123 -
Katashikaze no Sato Co., Ltd.
722 Egi, Kuimachi, Mihara City, 1304-1835
090-7994-7088
Delicious! Hiroshima's "Tabensai" presents a diverse selection of Hiroshima-style menus and products. Delicious Hiroshima! Please enjoy.
