新しいお店はワクワクさせてくれる。 : STEAK HOUSE Feu

I visited the stylish "STEAK HOUSE Feu" located in the newly opened commercial facility, MMoP, in the Miyota area.
The entire complex is centered around a photography museum set to open this summer, designed to provide an enjoyable experience with art and a wonderful alternative space.

Perhaps due to its low recognition, the facility wasn't crowded, falling short compared to the Harunire Terrace in Nakakaruizawa, but it's expected to become a competitor.

The steak house, named Feu, which means "fire" in French, features a logo inspired by fire and beef.

On the first floor, there are shops selling wine, delicatessen items, cooking ware, and ingredients, while the restaurant is on the second floor. As you enter, you're greeted by a spacious interior with large glass windows on either side.
Once inside, the aroma of charcoal and grilling steak fills the air, instantly raising my expectations.
The staff is friendly and provided thorough explanations of the menu, which was greatly appreciated.

Here’s what I ordered after careful consideration:

● Appetizer: Caprese with Strawberries from Tohmi Town
It was surprising to find strawberries sourced from the nearby Tohmi Town paired with the Caprese, but they blended well together, offering a refreshing flavor.
● Caesar Salad with Homemade Bacon from Azumino Pasture Pork
The generous portion was a shock, and I was even more surprised by the hearty amount of homemade bacon.
● Soup of the Day (Jerusalem Artichoke Potage)
Though I usually enjoy Jerusalem artichoke soup at home, their take was impressive, featuring sliced and fried Jerusalem artichoke, bacon, and milk presented in a frothy manner to enhance the aroma.
● Garlic Soup
A consomme made from slowly simmered beef broth, accented with sliced garlic.
● Akagi Wagyu Aged Meat (200g Inner Thigh)
Served with Yamabuki Miso, wasabi from Azumino, and French salt.
It’s claimed that the same producer oversees everything from breeding to aging, ensuring quality without waste.
Even though it’s inner thigh, the meat was undeniably Wagyu, with an ideal marbling that made it incredibly tender and even sweet.
● Tagliatelle with Shinshu Salmon and Yamako Mushroom
As expected in Karuizawa, the flavors and textures of the mushrooms were exceptional.
It paired perfectly with the creamy tagliatelle, although it felt a bit lacking in overall finish for an Italian dish, it was still delicious.
● Traditional Pudding made with Organic Eggs
I wasn't quite sure what "traditional" meant here.
● Lemon Tart
A rich dessert.

Overall, my impression is that it’s a stylish, clean, and pleasant restaurant. However, if you're drawn in by phrases like "steak house" and "charcoal grilling," you might feel somewhat let down.
This place isn't about enjoying sizzling, extravagant steaks; rather, it serves as a "restaurant" where you can savor a variety of dishes.