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.

The chef will create dishes using today's delivered ingredients based on his inspiration.

*A service charge (10%) will be added to the displayed price.

Fresh Canadian lobster is boiled in salted water for 3 minutes to achieve the perfect heat. It is finished with lobster corail powder for a rich flavor and a salad with seasonal vegetables.

We use carefully selected Kuroge Wagyu beef rump, mainly from Kyushu, which is roasted in an oven at 180℃, then slowly cooked for about an hour while it rests. It is presented colorfully with seasonal vegetables and vegetable puree.

Red-eyed snapper caught in the Genkai Sea is steamed at 90℃ for 3 minutes and then colorfully finished with two types of sauce: a green vegetable sauce and soup de poisson made with Asakura kudzu.