Raisin d'Or

Black abalone from Hirado, Nagasaki is served with a cauliflower sauce. Slices of endive are added as an accent. Powder made from dried guts of black abalone is also added to give the rich taste and flavor.

Gnocchi of Inka-no-mezame, a brand potato is served with caviar, a good combination with potato, as an accent. It is decorated colorfully with purple potato chips, puree of annno sweet potato, and pickle of small onions.

Grille of wild sea bream from Hirado, Nagasaki. We repeat grilling it for 90 seconds by oven at 200 degrees and pause, until it is perfectly grilled. Then flavors are added with a Jerusalem artichoke sauce and the skin of Yuzu citrus.