Sweet and soft bamboo shoots of Oama, which grow fast and well thanks to Fukuoka Prefecture’s clay red soil and clean water, are vary rare and valuable. We serve them with cherry anthias (spring sweet salmon) and seasonal seafood of Seto Inland Sea. The appetizers are full of flavors that celebrate the arrival of the spring.

We purchase white horsehead, the finest among sweet salmon, via a special supply chain. Wakasa-yaki (fish grilled while applying Japanese sake after salting the skin) is a very good way to taste this fish, but our white horsehead steamed with peach flowers come out plump, soft and scrumptious, providing the perfect texture that melts in the mouth. We hope you will taste our master chef’s exquisite steam skills.

This course dinner features seasonal conger eel of Seto Inland Sea and Kamonasu, Kyoto summer vegetable. Charcoal-grilled Kobe beef of the finest grade “A5” is served as the meat entree with wasabi horseradish and salt, which are the perfect spices to bring out the flavors of the meat.

Start your meal with our corn mouse which is superb in healing your tired stomach from the summer heat.

The deliciousness of conger eels is said to be due to the fish drinking rain, and it’s at its best at the beginning of the rainy season in Japan. We hope you will feel our master chef’s craftsmanship in the finely cut small bones of the fish. The eels are boiled in a large pot at once, and chilled immediately in ice cold water to condense their flavors. This is the secret of deliciousness in parboiling conger eels. It is also known as dropping conger eels, since the fish is literally dropped into ice water to cool dow

With this course dinner, you can fully enjoy the taste of autumn with seasonal ingredients such as ginkgo nuts, chestnuts and Matsutake mushrooms. Savor the plump sweetness of rice grown in “tanada” style in Oita Prefecture, accompanied by beautiful autumn foliage of Hakone and delicious Japanese liquor.

Enjoy Matsutake mushrooms by their scent, enjoy gingko nuts, chestnuts and colorful autumn vegetables by their appearances, lotus roots by their sounds and texture in the mouth, and seasonal fish by its taste…

Naturally-grown Japanese pufferfish from Toyoma Sea of Setouchi is caught by longline fishing and is premium seafood. In Kyushu, its dishes are so delicious that they are called “lucky meals” because they bring a smile to everyone that eats them (Japanese pufferfish is called “fugu” in Japanese, which is similar to “fuku” meaning luck). Its texture is so satisfying that all of its meat and skin are edible. But its soft roe, freshly harvested, is mouthwatering and heavenly.

It takes a highly-skilled master chef to prepare Tessa (Japanese pufferfish sashimi), bringing out the fish’s natural texture, cutting the fish into ever so thin slices without losing freshness. Enjoy the excellent elasticity and deep taste of this rare, highly valuable fish with ponzu (Japanese sauce made primarily of soy sauce and citrus juice) that’s made with our master chef’s secret recipe.