French
The chef originally served French cuisine, but he developed an original style, adding elements of surprise and creativity to make his customers even happier. The mackerel and leek terrine is garnished with daikon and kabosu sorbet as a reworking of traditional salted mackerel. Right from when the restaurant opened, the speciality here has been foie gras risotto with sansho.
* This content is based on the information when “MICHELIN GUIDE FUKUOKA SAGA 2019” was published.
* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.