Junya Suzuki
鈴木絢也 シェフ
"Today is the day to make someone smile," says Suzuki Ayane (Susan), a traveling chef who delivers happiness. After six years of learning the basics of classic French cuisine at La Becasse, studying natural wine and creative cooking at Takoriki, and running his own restaurant, Maruru et Ururu, for 10 years, he now travels around the country as a traveling chef, delivering "food that lights up people's hearts." It's not just delicious. "Cook, eat, share"—in that moment, be considerate to others and kind to yourself. We deliver a warm dining experience that unwinds the senses and the heart. The cuisine is open-ended. Light and gentle dishes, centered on classic French cuisine, use spices and herbs. "Happiness starts at the dining table." Having previously struggled to find joy in food, Suzuki believes more than anyone else in the experience of "unwinding the heart through cooking." His goal is to provide traveling cooking that unwinds the hearts of those present and fosters connections.
- Tableware: You can bring it if necessary.
- Cookware: Basic equipment can be brought (consultation required)
- Seasoning: You can bring your own (mainly natural)
- Transportation: Train or car
Please feel free to contact us first.
Menus
Menu A | 12,000 yen (Basic plan)
A gently vibrant course that celebrates the seasons.
• Seasonal Amuse-bouche
• Appetizer | Sous-fried Seafood and Citrus Salad with Herb-Scented Jelly
• Soup | Seasonal Potage Bringing Out the Flavor of Vegetables
• Fish Dish | Salmon Mi-Cuit with Dill and White Wine Sauce
• Meat Dish | Flash-Roasted Beef with Blue Cheese Sauce
• Dessert | Seasonal Compote or Homemade Pudding
*Recommended for first-time business cooks. Enjoy a relaxed and intimate experience.
[Notes] - We are flexible and can accommodate allergies and food intolerances. - Natural wine pairings are also available (additional charge). - Please feel free to inquire about children's menus or special occasions.
Menu B | 16,000 yen (standard plan)
A slightly luxurious "story-filled meal" brimming with seasonal flavors.
• Three seasonal amuse-bouches
• Appetizer | Scallop and cauliflower tartare with a hint of citrus
• Hot appetizer | Sautéed foie gras with balsamic and herb-filled sauce
• Fish dish | Pan-fried white fish with browned butter and seasonal vegetables
• Meat dish | Roasted beef rump with a jus of red wine and thyme
• Parmesan risotto
• Dessert | Seasonal dessert platter
*A platter of dishes that appeal to all five senses. Perfect for anniversaries or special occasions.
[Notes] - We are flexible and can accommodate allergies and food intolerances. - Natural wine pairings are also available (additional charge). - Please feel free to inquire about children's menus or special occasions.
Menu C | 20,000 yen (Special Plan)
A full course meal worthy of a milestone in life.
• Amuse-bouche | A seasonal bite to open the heart to the meal
• Appetizer | Foie Gras Terrine with Fig and Balsamic Sauce
• Hot Appetizer | Lobster Gratin, Parisian Style
• Fish Dish | Seasonal Fish Pan-fried with Dugrelle Sauce
• Meat Dish | Wagyu Beef and Foie Gras Rossini Style with Périgueux Sauce
• Risotto | Porcini Mushroom Risotto
• Dessert | A sophisticated assiette dessert (expressed with flowers, fruits, and aromas)
* Each dish combines classic French techniques with the chef's playful spirit to create an unforgettable experience.
Notes: - We are flexible in accommodating allergies and food intolerances. - Natural wine pairings are also available (additional charge). - Please feel free to inquire about children's menus or special occasions.
※The dishes on the day may vary depending on the availability of ingredients. We will confirm in advance through the hearing sheet.
Options
Children's menu for elementary school students and above
Preschool children's menu
Available Schedule
By clicking the button on the schedule below, you will proceed to the order page.
Please select a date and time.
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
02 |
03 |
04 |
05 |
06 |
|
|
07 |
08 |
09 |
10 |
11 |
12 |
13 |
|
14 |
15 |
16 |
17 |
18 |
19 |
20 |
|
21 |
22 |
23 |
24 |
25 |
26 |
27 |
|
28 |
29 |
30 |
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
02 |
03 |
04 |
|||
|
05 |
06 |
07 |
08 |
09 |
10 |
11 |
|
12 |
13 |
14 |
15 |
16 |
17 |
18 |
|
19 |
20 |
21 |
22 |
23 |
24 |
25 |
|
26 |
27 |
28 |
29 |
30 |
31 |
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
||||||
|
02 |
03 |
04 |
05 |
06 |
07 |
08 |
|
09 |
10 |
11 |
12 |
13 |
14 |
15 |
|
16 |
17 |
18 |
19 |
20 |
21 |
22 |
|
23 |
24 |
25 |
26 |
27 |
28 |
29 |
|
30 |
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
|
01 |
02 |
03 |
04 |
05 |
06 |
|
|
07 |
08 |
09 |
10 |
11 |
12 |
13 |
|
14 |
15 |
16 |
17 |
18 |
19 |
20 |
|
21 |
22 |
23 |
24 |
25 |
26 |
27 |
|
28 |
29 |
30 |
31 |
For schedules beyond this, please contact us directly.