Innovative French cuisine featuring abundant vegetables from Oita Prefecture.On this day, I stayed at ENOWA YUFUIN and enjoyed the dinner I was most looking forward to.Next to the restaurant, there is a farm, and the experience began with entering the herb garden.It’s great to enjoy the meal while experiencing the surroundings.Here’s what we had:● Menu JIMGU FARM DRIVEN Cooking in the greenhouse Snack Salad, new tea, fava beans, and carrot tempura ⇨ Finger food made with vegetables eaten in the greenhouse Now, onto the main restaurant:● Main Course Kyushu Citrus Torigai (a type of clam), seven varieties of citrus fruits, and shiso oil.Grunt Fish Celery, sea bream from Oita Prefecture, with a green sauce based on celery.Green Asparagus Flounder, pickled strawberries, and green asparagus.Homemade Brioche Tilefish Onion purée, sweetfish, and a bamboo sauce with onion purée.Bouquet Apple, turmeric, chives, and grilled vegetables harvested today, served with four sauces including chive yogurt sauce.Free-Range Beef Rhubarb, featuring pasture-raised beef, served with rhubarb marmalade and canola flower risotto.Strawberry Beets, syrup-soaked brioche, and kabosu.Ruby Red Kiwi Fruit Sweet orange, apple, yogurt ice cream, sweet orange mandarin, mint oil, and ruby red kiwi.Mignardises Beet gelee, lemon verbena jelly, and chocolate with garland chrysanthemum.Overall, the dishes were vibrant and aromatic, showcasing local ingredients and a deep love for the produce used.
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