For decades people in Europe have driven to close by vineyards or villages where a renowned chef has his /her restaurant for special occasions,just a get away from the hub dub of the city or just to try great food.
This trend caught up in the past fer decades in America where famous chefs started their restaurants in small villages just a short drive away from the city.This produced dual prosperity great,fresh seasonal ingredients for the chef and the local farmers and B&B owners got their share of clients(no one wants to drive after drinking great wine).This trend however has existed from the past in Japan.But the food served was solely Japanese.Recently,in the past few years a lot of Italian as well as French restaurants are blooming up in small towns around Nagano,Osaka,Shikoku and Hokkaido.
Del cooks is one,but with an exception,it is one of the few such establishment run by a Canadian.
One cool summer afternoon pulled me and my wife to take an excursion down to Nose just a couple of hours out of Osaka.(by train of course)After exiting the concrete monstrosity of Osaka ,where we have even forgotten the colour of the sky and see no wildlife except for pigeons ,all of a sudden we were hit by green rice paddies with cranes,butterflies and the smell of nature.Sudden peace, believe me you feel lost.
In such beautiful surroundings we reached Del cooks where we had reserved a table for two in a high ceiling ,spacious restaurant the only sound was of the smooth music playing and through the french windows vast stretches of green with a occasional bird perching itself in front of the window.
A crisp white is poured and I relax in the chair gazing out at the trees and minimal activity which brings a sudden calm.The amuse bouche arrives in a glass bursting with colours,cold sliced cucumber topped with citrus saffron jelly and sea grapes(umi boudou).Spot on.Flavours of summer and it does not cling to the palate,just refreshes the mouth leaving the taste buds tingling awaiting the next dish.Second course Del hits me with a nice strong flavoured chicken soup with, well seasoned with a hint of lemon grass just perfect....
Third course is a white fish ,wait a minute fish in the mountains hmmmm..........well guess I also had fish in Yamagata which is further off the coast then Nose and didn't I pass a sushi restaurant on my way here? Well the first two course were spot on so I dig in,the fish skin needed to be a bit more crisp but the seasonal carrot puree and grilled eggplant wrapped around home made ricotta with a hit of anchovy makes up for it.
The fourth course is a choice between Tajima beef medallion or roast chicken. As restaurateurs
I take the chicken and my wife the beef. Both come perfectly cooked the chicken ,crispy skin with its jus and the beef a perfect 'red' medium with red wine reduction.All this served with delicious crusty bread baked in house.Now when that happens,its a sure shot sign that the chef cares.
Last but not least we get two fabulous deserts blancmange set just right with fresh raspberry coulis and fresh fruit sorbet made in house.After contemplating where we should open another bottle we decide against it and head to the station to catch the last train home.Back to grim reality.
Del uses all the produce available around him to perfection.All in all its a great excursion with a real happy, satisfying ending.
Del cook:
Website: delcook.com
Lunch:3675 yen-Dinner 8500
Contact10 am-5pm for reservation(must)
Phone:0727312500
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