Furukawa yukio
古川 幸規生 シェフ
Profile (Self-introduction) Born in March 1970, from Hyogo Prefecture Worked in French cuisine at hotels and restaurants for 15 years from 1990 Opened a restaurant based on French cuisine in 2005 Currently, I run a small restaurant called "Coquina Quattuor Foliumu" with 6 counter seats At the restaurant, we are particular about using vegetables from affiliated farmers on Awaji Island and eggs from a chicken farm that won the top prize at a competition in Osaka, and we serve delicious dishes that will put a smile on your face. The style of the cuisine is • Classic French • Uses a lot of vegetables • Also incorporates the taste of Japanese Western restaurants into the course Please note that we will use a hot plate for cooking, so we will ask for your power supply Basically, it is up to 8 people
- Tableware: Not allowed to bring your own (please bring your own)
- Cookware: Not allowed to bring
- Seasoning: Basically, we will borrow things from your home. (If you don't have something, we will bring it.)
- Transportation: Car or train
Please feel free to contact us first.
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※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
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For schedules beyond this, please contact us directly.