The highlight of this course was the grouper, which we enjoyed in various preparations. It was my first time tasting such a generous portion of grouper, and it had a delightful texture similar to fugu (pufferfish).However, one downside was that the porridge served midway through didn’t particularly stand out in flavor, and I found it hard to appreciate. Additionally, perhaps due to the emphasis on the local traditions and flavors of Kyushu, the overall seasoning was quite delicate, making it not overwhelmingly delicious (though one could say it had a profound, earthy taste).- Fried Bamboo Shoots from Kitakyushu, Ouba- Hassun (seasonal appetizer) - Hakata Shungiku (chrysanthemum greens) - Sawara (Spanish mackerel) - Itoshima Futo Mozuku (seaweed) - Kumamoto Red Eggplant - Grouper Jelly - Fried Grouper Skin - Broad Beans with Karasumi (dried mullet roe)- Sashimi - Grouper - Aji Namero (mackerel tartare)- Bone-in Grouper, Grilled with Sesame- Isaki (grunt fish) Tempura with Soft Roe Vinegar- Porridge with Saga White Asparagus- Steamed Eel with Bamboo Shoots and Mountain Vegetables- Warabi Mochi (bracken starch dumpling) with Kinako (roasted soybean flour) made from Kikaijima Broad Beans.
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