Au gout du jour merveille Hakata

オーグードゥジュール　メルヴェイユ博多

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Au gout du jour merveille Hakata _-The Earth- Steamed Kyushu Vegetables and Cured Ham from Tajima Chikusan in Tara-cho, Saga prefecture, Decorated with Herbs, Flowers, and Wild Grasses

-The Earth- Steamed Kyushu Vegetables and Cured Ham from Tajima Chikusan in Tara-cho, Saga prefecture, Decorated with Herbs, Flowers, and Wild Grasses

Enjoy carefully steamed seasonal vegetables from all over Kyushu, and cured ham from Tara-cho, in Saga Prefecture, which the chef developed on his own. More than 120 kinds of ingredients including herbs and wild grasses present this one dish. Also enjoy its exquisite hidden taste from a wild grass oil, extracted from wild greens.

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Au gout du jour merveille Hakata _-Light and Shadow- Poele of Japanese Pufferfish from Shimonoseki, Yamaguchi Prefecture, Served with a Black Truffle Sauce

-Light and Shadow- Poele of Japanese Pufferfish from Shimonoseki, Yamaguchi Prefecture, Served with a Black Truffle Sauce

Seasonal fish is wrapped with truffles and slowly heated to seal its savory taste. Enjoy different seasonal fish such as scorpion fish and long tooth grouper. In winter, it will be the Japanese pufferfish. Also enjoy the beautiful color contrast of white fish and black truffles, imaging light, and shadow.

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-Grass Field- Roasted Horse Fillet from Kumamoto Prefecture. Enjoy au jus and the aroma of rush

A block of carefully-selected horse meat from Kumamoto prefecture is luxuriously roasted and topped with gelee made from remaining pieces of meat. The good aroma of the rush smells like tatami mats goes perfectly with the horse meat contains much iron. This dish will remind you of a grass field with rich fresh green grasses.

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

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