This restaurant primarily offers unique French cuisine using domestic ingredients.Especially notable are the seafood from the chef Yoshikazu Oishi's hometown of Kitakyushu, as well as vegetables and beef from various regions in Kyushu.I had dinner with my wife on the weekend.The restaurant has 13 seats around an L-shaped counter, and aside from the four of us, the rest were repeat customers.We made a reservation for the "Omakase Course at JPY 31,900 (tax included)."Here’s what we enjoyed:◯ Butter Tea◯ Caviar and Aori Squid → The caviar was abundant and surprising! The saltiness was just right, and the texture was luxurious.◯ Shrimp, Jelly, Sea Urchin, and Red Pepper Mousse → The combination of sea urchin and red pepper was fantastic! The jelly itself was delicious.◯ Corn Soup → Incredibly sweet!◯ Fried Young Corn → Even the husks were delicious.◯ Corn Crepe with Kuruma Ebi & Tiger Prawn, Avocado Salad with Mango → Using corn pulp for the crepe was interesting. It paired well with the two types of shrimp.◯ Japanese-style Hassun: Ratatouille, Gelled Horse Mackerel, Rabbit Meat (Lapin) Terrine → The presentation reminded me of the opening dishes at Shinohara! It was quite elaborate. Among the three, I preferred the rabbit meat terrine, which was rich in flavor. It was amusing that it was served with carrots, a favorite of rabbits.◯ Bouillabaisse: Sweetfish, Octopus, Mussels, Scallops, Carrots, Fennel → Both the individual seafood and the broth infused with their flavors were delicious. I was surprised to see the sweetfish grilled in a Matsukasa style!◯ Watermelon Sorbet → Sweet and delightful!◯ Grilled Ezo Deer with Fried Banana → The venison had no gamey taste. While the flavor was decent, the delicious sauce and the aroma from the charcoal grilling made it feel like a great Ezo deer dish.◯ Young Ayu Risotto → The fried young ayu was placed on top of the rice, creating an impactful presentation. The slight bitterness was a nice accent.◯ Curry → Mild with no spiciness. It was quite unique to have curry as a closing dish.◯ Fig Sorbet ◯ Peach and Coconut Dessert ◯ Tea Chef Oishi carefully explained the details of each dish and showed us the ingredients before we ate. It was a delightful experience, like a show by Oishi.We enjoyed the following drinks:- Champagne Glass at JPY 3,200 - Premium Malts at JPY 900 - White Wine Glass (Switzerland, Chasselas) - Red Wine (France, Grenache) → It was my first time having Swiss Chasselas in Japan. There were many options for white wine, but unfortunately, there were only two choices for red wine, and it was disappointing that a Bordeaux that would pair well with venison was not available.The total bill for two was around JPY 80,000 plus some extras.It was a delicious and enjoyable dinner.It was a great meal!
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