Ristorante Tsurunosou

The best-conditioned black Wagyu beef selected from all over Kyushu is roasted. It mainly uses rump and ichibo (top sirloin cap), which have delicious lean meat, slowly cooked to make them juicy. The sweet sauce and the savory black and red rice as an accompaniment are the perfect balance.

Kinme (red bream/seasonal fish purchased on the day) is cooked to perfection and served with fish stock and French voltier butter sauce. The dish is finished with fragrant wakegi (scallion) oil and Italian vegetables.

This caviar, a favorite of Buckingham Palace, is not frozen or pasteurized and contains only salt, which gives it a rich flavor with no odor. The low salt content allows you to taste the true flavor of the caviar.

This caviar, which is used by Buckingham Palace, is not frozen or pasteurized, and contains only salt as an additive, giving it a strong flavor without any unpleasant odor. The low salt concentration allows you to enjoy the natural deliciousness of the caviar.

Fragrant truffles in handmade pasta tagliolini

Fresh seasonal vegetables from Nogami Farm in Katsuragawa-cho, Fukuoka, served with anchovy and garlic oil sauce

Alfonsino (seasonal fish purchased on the day) is cooked until soft and served with fish stock and a sauce made from French Voltier butter. Finished with fragrant scallion oil and Italian vegetables.

This roast is made from the best quality Japanese black beef, carefully selected from all over Kyushu. The red meat is mainly rump and aitchbone, which are slowly cooked to make them juicy. The sweet sauce and the fragrant black and red rice garnish create a perfect balance.

This dessert is made with plenty of seasonal fruits such as Amaou strawberries, mangoes, and passion fruit.