Sou

The terrine, which appears in the first half of the course, is a dish that combines the traditions of Japanese cuisine and French flavor at a high level. Using plenty of pesticide- and fertilizer-free seasonal vegetables grown in Hiji-machi, it is served as an aspic with Japanese dashi stock. The delicately cooked chicken tender is also impressively tasty. 

Thigh meat, one of the best lean cuts of Wagyu beef produced in the prefecture, is marinated in wasabi miso and grilled over charcoal to a savory flavor. As you bite into the meat, the taste of the meat and the wasabi miso overflows, while the charcoal aroma further enhances the flavor. This is an example of a meat dish in a course meal.

This is a special meal in which you can fully enjoy seabream caught on the coast of Beppu Bay. The seabream is cooked in three ways: Kombujime (cured with kombu kelp), Tsuke (marinated in seasonings), and Kawaponzu (skin of seabream served with ponzu sauce). Those dishes are provided with freshly cooked rice and special broth. You can enjoy the change of taste by eating it "as it is," "with condiments," or "with dashi broth."