I was invited by an acquaintance to this restaurant.The owner-chef has honed his skills at Kitajima-tei.The warm wooden counter is a standout feature, allowing guests to enjoy the live experience of dishes being prepared right in front of them.Chef Oishi pours his heart into the dishes, which are abundant in both variety and portion size.Omakase Course:- Uikyou, Young Sweetfish- Boudin, Salt, Butter- Caviar, Gougère, Bonito- Kitakyushu Purple Sea Urchin, Marinated Akaza Shrimp, Bird Shell, Cauliflower Cream, Consommé- Plin Royal, Lobster, Nantu Sauce- Kitakyushu Rock Oyster, Shiso, Oyster, Béarnaise Sauce, Kitakyushu Sea Urchin- Jabón Persil, Pork Shoulder, Parsley, Jelly- Pickles, Ravigote Sauce- Assorted Appetizers, Terrine- Edamame Soup, Red Bell Pepper Mousse- American Cherry, Foie Gras, Jam- Sweetfish Confit, Uikyou, Cucumber, Spring Roll Skin, Wasabi Vinegar, Cucumber Soup, Mint- Abalone Pie, Akamoku, Caviar, Beurre Blanc Sauce, Celery Root Potage- Refreshing Watermelon, Lime, Mojito- Grilled Lamb, Zucchini Flowers, Ratatouille, Burrata Cheese- Eel Risotto, Young Ginger Rice, Scrambled Eggs, Kinome Salad, Seaweed Soup- Curry, Vegetables- Peach Compote, Marc, Sorbet- Ripe Mango, ShortcakeDespite skipping breakfast and lunch, I left feeling completely satisfied.All the dishes were served on Hermès tableware, which added to the excitement with each plate that arrived. Everything was wonderful.I would love to come back!
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