Japanese
The owner-chef was head chef at a Japanese restaurant in Osaka before returning to his hometown to open his own place. He serves orthodox kaiseki cuisine. His favourite ingredients include Genkainada red sea bream, Karatsu uni and Nagasaki tilefish. Especially impressive is the beautiful hassun. He places seasonal decorations such as tree leaves on the serving dishes to express the season in finer detail. Standard to end is takikomi-gohan cooked in a pot.
* This content is based on the information when “MICHELIN GUIDE FUKUOKA SAGA NAGASAKI 2019” was published.
* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.