One Saturday morning on the way to the market (with my new tote , I was happy), we stopped at Yotsuya, a Japanese shop near the Place du Champ Jacquet. The owner of this store seemed to me there is still some time as a grumpy old Japanese, stingy with smiles and kind words but selling the dishes so pretty that I had resolved to face locked arid and courtesy. But to force him to buy smaller bowls, plates, incense, Maneki Neko and simply drag force in his small shop just for fun he miraculously cheered. In fact, he can smile. And even laugh. All these developments have encouraged me to start the conversation before the last time we went there to buy one of these little cats lucky on the anniversary of my dad (it's a small gift but the a lot of fun, I was happy), I asked him if he knew where I could find matcha in Rennes (yes, you see, I looked around and I'm a little frustrated not to me, also make Madeleines matcha, matcha cheesecake, the pannacotta with matcha, whatever ...) He responded with a cryptic smile and went to slide the door of a small shelf. He took out a kind of grinder who actually proved to be a mill tea he told me with pleasure and no hidden malice that allow small mill, after fifty laps to get a finely powdered green tea from tea leaves and classical instrument it had changed and that life anyway matcha you buy in France is not a good match, at least to put the price (throughout his speech, I took for the first time aware of her facial features and enclosed away from the face of my remembrance, I discovered a pleasant countenance, smiling, malicious). This mill is a bit expensive but it lasts forever and he said he soon pays the price when we know the game. I asked him if he knows where to find the little "badger" bamboo that the Japanese use them to whip matcha what he says he just put the powder and water in a bottle and shake well . Ahem ... I did not buy his small mill (nice in addition to all these qualities) but I have not completely given up ...
But that Saturday, we have not discussed with the owner of Yotsuya, we're just gone like to have an extra step before going to market, but while we are preparing to leave, I notice on the door a postcard announcing a new Japanese restaurant moved to Rennes. So far, we were loyal to Fuji, where the ladies are so nice, so fresh fish and green tea ice cream so soft and voluptuous, but if travel broadens the mind, restaurants are also taste buds and we were delighted 'get a new one to try (in fact, a few months ago another Japanese resataurant Vasselot Street opened and we went full of enthusiasm but we quickly became disillusioned: If the setting is very nice, the location n has taught the Japanese that the cook does obviously do not know sashimi or even buy fresh fish in the light of fluorescent pitiful shreds of salmon surmounting a very poor quality rice). We decided to go to Mizuna the same night and we booked a table for twenty-one thirty, quarter of an hour after the film I remembered there every day to G. As my desire to see him was great. Finally, her reluctance was justified, it was just no, my neighbor snoring and G. was kind enough not to sigh every five minutes (proof of his habitual boredom) until I myself revolt against so many improbabilities and ignorance of erotomania and care we can provide. Between two grotesque scenes, G. whispered: "Fortunately we're going to eat afterwards!". That shows you the enthusiasm that we develop on this meal at Mizuna.
The place is charming. Before, there was a Russian restaurant in this location, we wanted to go there several times but suffered from our inclination. The space is tiny, there is barely ten tables and a terrace. The light is subdued, the tones are soft. The lights are pretty. The menu is written on a slate. The toilets are extremely clean, small Japanese-style curtain and there's photo above the sink. Behind us Teacher evokes the table drifts sarkozystes not know yet how things will materialize unfortunately.
The server is a big boy we suspect he sold jeans and shoes in a previous life (actually, I am sure to have seen him somewhere, but where?) We welcome the launch kindly: "You okay? " which is a bit confusing since we do not know (or he has really sold a pair of jeans or shoes or else we crossed to the hospital but took intelligence, it is not).
For the small opening between the kitchen room, I see the profile concentrated the stove, a young Asian woman whose face does not exactly guess her exact country of origin (provided that the exercise is often difficult, sometimes people think I am Japanese or Vietnamese or Thai you will notice it is not very coherent, but in fact not at all but is it really important?) She's all alone in the kitchen, which explains the short wait between each dish but it is all forgiven, it must be exhausting .
We choose to sample the input of Kolok described as potato croquettes stuffed with meat and vegetables. Thus we see arrive two spherical croquettes, all golden breadcrumbs with a little mayonnaise with chives. They are obviously freshly made, steaming. The server asks innocently if we cutlery instead of chopsticks elegantly arranged on small pebbles and this issue seems somewhat incongruous to me to my face but hey, let's say it was a courtesy. Another oddity of this, however good boy, while G. surprised at the temperature of the sake that we ordered (the drink is cold), the server responds with aplomb as sake is not served hot in China but not Japan, which is not entirely accurate (we suspected but a little way back we checked) but hey, it offers the warm and keep smiling. The golden nuggets
and therefore smoking. We break a wand and we find a filling of chopped vegetables and meat. The texture is nice, it is hot but the taste is not very pronounced, it sounds a little croquettes mince pie but it is not unpleasant, let's say it did not have much interest .
dishes. We choose two that we share. First of No Buta Kaku Ni , second from Kara Agee. Both are served with rice (very good) and a salad of mizuna and eggplant (very refreshing).
The first course, presented as a Japanese stew (which was probably a great success that night since we had the last portion) consists of tender pieces of pork belly accompanied by Caramelized slices of radish equally Caramelized, all surrounded by a mirin broth, this sweet wine sweet and slightly tart. It's very well done, very good (although not very hot, but I confess I am a bit obsessive with the temperature of the dishes at the restaurant. In fact, when they are served in warmed plates, I do not feel pressed to finish them before they cool, it's more enjoyable. I know I'm a bit painful to live ...).
The second dish is classic, but very successful, it's chicken fried surrounded by a very light, with black sesame seeds here and there and topped with a salad of sprouts. The tangy sauce goes well with everything. G. loved much. The teachers were chosen from behind an assortment of sushi and attitude is very appetizing.
For dessert, my jealousy is put to the test (yes, in addition to being obsessive about the hot plates, I am jealous over nothing, but I treat myself. I said that the cook came to a tower room and she is very pretty) since we chose a vanilla cheesecake that I wanted to do. The texture is divinely creamy and caramelized top is like the cream burned, it's delicious. It comes with a very tasty strawberry compote who married very well with the scent of vanilla. Other delights of the menu were all like: mango pudding, ice, matcha / jasmine, red bean cake ...
Time flies at Mizuna. We go out happy, it's very cute, very playful and taste buds are parties even if some dishes lack a bit of character (but they had opened only two days earlier while this may be a break-in period). We certainly continue to go to Fuji for their sushi, their tokoyakis, their thoughtfulness and their smile, but we will certainly also from time to time Mizuna, if only for the cheesecake!
Mizuna : 3 rue d'Argentré 0299791866
Fuji: 4 rue Derval 0299381200
Yotsuya: 16 rue du Champ Jacquet 0299790450
But that Saturday, we have not discussed with the owner of Yotsuya, we're just gone like to have an extra step before going to market, but while we are preparing to leave, I notice on the door a postcard announcing a new Japanese restaurant moved to Rennes. So far, we were loyal to Fuji, where the ladies are so nice, so fresh fish and green tea ice cream so soft and voluptuous, but if travel broadens the mind, restaurants are also taste buds and we were delighted 'get a new one to try (in fact, a few months ago another Japanese resataurant Vasselot Street opened and we went full of enthusiasm but we quickly became disillusioned: If the setting is very nice, the location n has taught the Japanese that the cook does obviously do not know sashimi or even buy fresh fish in the light of fluorescent pitiful shreds of salmon surmounting a very poor quality rice). We decided to go to Mizuna the same night and we booked a table for twenty-one thirty, quarter of an hour after the film I remembered there every day to G. As my desire to see him was great. Finally, her reluctance was justified, it was just no, my neighbor snoring and G. was kind enough not to sigh every five minutes (proof of his habitual boredom) until I myself revolt against so many improbabilities and ignorance of erotomania and care we can provide. Between two grotesque scenes, G. whispered: "Fortunately we're going to eat afterwards!". That shows you the enthusiasm that we develop on this meal at Mizuna. The place is charming. Before, there was a Russian restaurant in this location, we wanted to go there several times but suffered from our inclination. The space is tiny, there is barely ten tables and a terrace. The light is subdued, the tones are soft. The lights are pretty. The menu is written on a slate. The toilets are extremely clean, small Japanese-style curtain and there's photo above the sink. Behind us Teacher evokes the table drifts sarkozystes not know yet how things will materialize unfortunately.
The server is a big boy we suspect he sold jeans and shoes in a previous life (actually, I am sure to have seen him somewhere, but where?) We welcome the launch kindly: "You okay? " which is a bit confusing since we do not know (or he has really sold a pair of jeans or shoes or else we crossed to the hospital but took intelligence, it is not).
For the small opening between the kitchen room, I see the profile concentrated the stove, a young Asian woman whose face does not exactly guess her exact country of origin (provided that the exercise is often difficult, sometimes people think I am Japanese or Vietnamese or Thai you will notice it is not very coherent, but in fact not at all but is it really important?) She's all alone in the kitchen, which explains the short wait between each dish but it is all forgiven, it must be exhausting .
We choose to sample the input of Kolok described as potato croquettes stuffed with meat and vegetables. Thus we see arrive two spherical croquettes, all golden breadcrumbs with a little mayonnaise with chives. They are obviously freshly made, steaming. The server asks innocently if we cutlery instead of chopsticks elegantly arranged on small pebbles and this issue seems somewhat incongruous to me to my face but hey, let's say it was a courtesy. Another oddity of this, however good boy, while G. surprised at the temperature of the sake that we ordered (the drink is cold), the server responds with aplomb as sake is not served hot in China but not Japan, which is not entirely accurate (we suspected but a little way back we checked) but hey, it offers the warm and keep smiling. The golden nuggets
and therefore smoking. We break a wand and we find a filling of chopped vegetables and meat. The texture is nice, it is hot but the taste is not very pronounced, it sounds a little croquettes mince pie but it is not unpleasant, let's say it did not have much interest .
dishes. We choose two that we share. First of No Buta Kaku Ni , second from Kara Agee. Both are served with rice (very good) and a salad of mizuna and eggplant (very refreshing).
The first course, presented as a Japanese stew (which was probably a great success that night since we had the last portion) consists of tender pieces of pork belly accompanied by Caramelized slices of radish equally Caramelized, all surrounded by a mirin broth, this sweet wine sweet and slightly tart. It's very well done, very good (although not very hot, but I confess I am a bit obsessive with the temperature of the dishes at the restaurant. In fact, when they are served in warmed plates, I do not feel pressed to finish them before they cool, it's more enjoyable. I know I'm a bit painful to live ...).
The second dish is classic, but very successful, it's chicken fried surrounded by a very light, with black sesame seeds here and there and topped with a salad of sprouts. The tangy sauce goes well with everything. G. loved much. The teachers were chosen from behind an assortment of sushi and attitude is very appetizing.
For dessert, my jealousy is put to the test (yes, in addition to being obsessive about the hot plates, I am jealous over nothing, but I treat myself. I said that the cook came to a tower room and she is very pretty) since we chose a vanilla cheesecake that I wanted to do. The texture is divinely creamy and caramelized top is like the cream burned, it's delicious. It comes with a very tasty strawberry compote who married very well with the scent of vanilla. Other delights of the menu were all like: mango pudding, ice, matcha / jasmine, red bean cake ...
Time flies at Mizuna. We go out happy, it's very cute, very playful and taste buds are parties even if some dishes lack a bit of character (but they had opened only two days earlier while this may be a break-in period). We certainly continue to go to Fuji for their sushi, their tokoyakis, their thoughtfulness and their smile, but we will certainly also from time to time Mizuna, if only for the cheesecake!
Mizuna : 3 rue d'Argentré 0299791866
Fuji: 4 rue Derval 0299381200
Yotsuya: 16 rue du Champ Jacquet 0299790450
Posted by Patoumi
