In front of me, a stunning array of seasonal ingredients proudly displayed includes red sea urchin from Amakusa, Hagi, and Ainoshima, along with abalone, white surf clam, freshly caught bonito, wild fugu, whale tail meat, Chateaubriand, Ise lobster, grouper, eel, and Ikim tuna.While the theatrical sushi performance and engaging talk by Chef Takayoshi Watanabe draw attention, the real highlight is the opportunity to enjoy an abundance of exquisite seafood sourced from the rich fishing grounds of Genkai-nada and Bungo Channel, some of the best in Japan!With an eye on the global sushi scene, Chef Watanabe seems to have no end in sight for his ambitions!Filled with fun, deliciousness, and entertainment! It was a great meal d(^_^o)Today's Menu: JPY 57,000Omakase Course: JPY 55,000Red sea urchin from Amakusa, Hagi, AinoshimaIkik tuna, red sea urchin, caviarItomozuku seaweed, Ainoshima sea urchinWhite surf clam, hokki clamSimmered abaloneFreshly caught bonito with onion sauceWild fugu, Amakusa sea urchinOnomi (sake)ChateaubriandIse lobster marinated in Shaoxing wineGrouper hot pot with broth from the head and bonesNigiri sushi:EelRed sea urchinKisu (whiting)Mackerel with kombuTunaWhite shrimp with caviarSpanish mackerelSummer fuguOctopusDried gourdEggMangoOther drinks.
We use cookies on this site to enhance your user experience.
