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.