Takanawa Shinzan

The highest-quality brand of rice, "Ryu no Hitomi," produced in Hida Takayama, Gifu Prefecture, is used. It has large, glossy grains characterized by sweetness and stickiness. One bite will amaze you at how delicious it is. *This is a part of the course.

Large torafugu from Usuki, Oita Prefecture, is served in a salad. After resting and draining excess water, the surface of the fish is boiled, and the meat and skin are made into sashimi. It has a perfect balance of texture and flavor. Crispy Trafugu is also available. *This is a part of the course.

A local dish of Saga. It is topped with flavorful dried bonito dashi, adding a modern twist to the traditional taste. It has a smooth texture and a heartwarming taste. It may be replaced with Nagasaki's Goto Udon noodles or other dishes, depending on the season. *This is a part of the course.

We use the top-quality brand of rice, "Ryu no Hitomi," from Hida Takayama, Gifu Prefecture. This rice is large and shiny, with a sweet and sticky texture. You'll be amazed at how delicious it is after just one bite. *This is part of the course menu.

A salad made with large tiger puffer fish from Usuki, Oita Prefecture. The fish is left to rest to remove excess moisture, then the surface is parboiled, and the meat and skin are then served as sashimi. The balance of texture and flavor is excellent. Crispy tiger puffer fish is also available. *This is part of the course menu.

A local dish from Saga. Topped with flavorful bonito stock, this dish combines traditional flavors with a modern twist. Smooth and heartwarming. Depending on the season, it may be replaced with Goto udon from Nagasaki Prefecture. *This is part of a course.