Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
E.Bu.Ri.Ko
(E.Bu.Ri.Ko)- Nearest station：
- Categories：
- Budget：
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Restaurant information
Details
| Restaurant name |
E.Bu.Ri.Ko
|
|---|---|
| Awards & Recognitions |
Selected for Tabelog French EAST "Tabelog 100" 2023
Selected for Tabelog French EAST "Tabelog 100" 2023 受賞・選出歴 閉じる
百名店 選出歴
フレンチ 百名店 2023 選出店
食べログ フレンチ EAST 百名店 2023 選出店 |
| Categories | French |
| Phone number (for reservation and inquiry) |
0267-42-3033 |
| Reservation availability |
Reservation only
Both lunch and dinner require a reservation made by the day before. |
| Address |
長野県北佐久郡軽井沢町軽井沢1157-6 |
| Transportation |
Transportation options: Car, walking, taxi, and public transportation available. 1,092 meters from Karuizawa. |
| Business hours |
|
| Average price |
JPY 10,000 - JPY 14,999 JPY 8,000 - JPY 9,999 |
| Average price（Based on reviews） |
JPY 10,000 - JPY 14,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 10% Original text サービス料10％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
8 seats （ 4 tables in the restaurant） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available We have 4 parking spaces available. Please be careful as the parking lot is somewhat narrow. |
| Space/facilities |
Relaxing space |
Menu
| Drink |
Wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful view, Hideout, A house restaurant |
| Service |
Celebrations and surprises |
| Family friendly |
We kindly ask that children under the age of 12 refrain from entering the restaurant. Thank you for your understanding. |
| Website | |
| The opening day |
2011.4.20 |
| Remarks |
Natural French cuisine focusing on mushrooms and wild mountain herbs. This is the restaurant of Chef Uchibori, who also worked at the famous mushroom restaurant in Ebisu. |
A French restaurant in Karuizawa.
I chose this place out of many French restaurants because they serve mushroom dishes.
It's a standalone house with seating on the second floor, offering a stylish and serene atmosphere unique to Karuizawa.
You can choose your course on the day, and I opted for the second course from the three available options.
For the main dish, I could select my preferred item.
◾️ Amuse-bouche
Kensaki squid
Okra flowers
A type of mushroom called Sasakure (?)
Edamame
◾️ First appetizer
Hatake shimeji mushrooms
Honey truffle
… I was told it's only the third known instance found in Japan.
It is said to be stored in the Kanagawa Prefectural "Museum of Nature and Earth."
Fried corn silk
Cold roasted duck
Foie gras and corn terrine
Balsamic sauce
◾️ Second appetizer
Petals only
Shrimp
Scallop
Mushroom sauce
Fried basil
◾️ Soup
A soup made with over 20 types of mushrooms.
This was exceptional. Rich, flavorful, and just delicious.
◾️ First bread
Mushroom and vegetable bread.
This was also outstanding!
It had a wonderful aroma and great texture.
While it didn’t taste like mushrooms at all, the depth of flavor from the mature mushrooms infused into the bread created a truly rich experience.
◾️ Main dish
Black sea bream
Chervil
Enoki mushrooms
Taki-iro hiratake
Genshu enokitake
◾️ Second bread
Enoki ice bread.
This one was made as a French bread.
The flavor was indeed lovely.
◾️ Dessert
Cumin and almond
Pante mis
Gorgonzola
Peach skin
White wine espuma
Rhubarb compote
Peach compote
Cassis
◾️ Petit fours
- Shine Muscat grape jelly with birch sap
- Tart with lemon cream and Italian meringue
- Caramelized almonds with chocolate mousse
- Raw caramel with a type of mushroom called Kōboku inside!
This brought depth to the caramel, creating a perfect pairing.
According to the chef, there are over 10,000 types of mushrooms, with around 1,500 categorized, and only about 300 to 500 of them are edible, excluding poisonous varieties.
It’s a narrow gateway indeed.
The chef apprenticed under a mushroom expert and took 10 years to learn mushroom foraging,
before finally being allowed to cook with the mushrooms he gathered himself.
Such passion and effort for mushrooms!
The dishes not only tasted amazing but also showcased excellent presentation.
I definitely want to come back.
It was a great meal.