Course: JPY 22,000Alcohol: 8 selectionsTotal: JPY 34,980Located about an 8-minute walk from Nobeoka Station, this Italian restaurant quietly stands in a residential area. This was my first visit, having been invited here. Photography of the dishes and the interior is prohibited.**Amuse-Bouche** ● Olive Madeleine ● Beet Gummy ● Kuroiwa Chicken ● Liver Mousse Tart **Pershuu Gnocchi Fritto** Served with 24-month aged Pershuu on top of fried gnocchi. **Chilled Cappellini with Spear Squid** Cappellini tossed with spear squid from Kitauura Town, topped with homemade karasumi (dried mullet roe). **Corn Mousse** A dish featuring fresh corn mousse paired with venison consomme jelly and sweet shrimp. **Fried Giant Sea Bass** Fried giant sea bass served with avocado sauce, accompanied by whole okra. **Mascarpone Cappelletti** **Pan-Seared Sweetfish** Pan-seared sweetfish served with cucumber and lime sauce, along with sweetfish innards sauce, garnished with sweetfish heads and crispy sweetfish bones. **Charcoal-Grilled Miyazaki Beef** Charcoal-grilled tenderloin of Miyazaki beef served with marinated water eggplant and tomatoes. **Apricot Compote** Apricot compote drizzled with white wine jelly, served with Berleune. **Mango and Passion Fruit Mousse** **Lightly Roasted Coffee** **Financier** This course primarily uses local ingredients from Nobeoka. The dishes are delicate and beautifully presented, showcasing creativity in each. The interior features a calm atmosphere with a white color scheme. Antique wooden furniture adds a charming touch, evoking a sense of time passing. While there is no pairing, I ordered recommended wines and sparkling options each time. All complemented the dishes well, and I even enjoyed dessert wine. It was a great meal.