The combination of French cuisine, New Nordic influences, and Kyushu ingredients set high expectations for this dining experience, and it truly exceeded them without exaggeration. Every aspect—from the unique ingredients and technical skills to the presentation, pairing, dishware, and storytelling—was meticulously crafted. The use of vibrant greens and a prominent acidity in the dishes reflect Nordic characteristics. With an impressive number of courses and a solid selection of drinks, the total bill came to around JPY 27,000. However, for an average diner, JPY 20,000 would still provide a delightful experience. I already want to return for a second visit, but Fukuoka is quite far, which is a bit of a hassle. I was so engrossed in the meal that I forgot to take two photos this time, so I’ll be more careful next time. - Kyushu Cheese Cookies - Parsnip Mousse with Karatsu Prosciutto - Satsuma Sweet Shrimp from Koshikijima - Ariake Blue Crab with Karasumi and Amakusa Olive Oil - Assorted Platter: - Squid with Ariake Seaweed Sauce - Bamboo Shoots from Fukuoka with Robert Sauce - Nankan Fried Pizza with Amakusa Octopus - Pickles of Burdock and Lotus Root - Eco Sweet Tomatoes - Etsuko - Green Gazpacho with Olive Sorbet - Sadogawa Eggplant with Natural Sakura Sea Bream from Itoshima (photo forgotten) - Kyushu Salmon with Lemon and Dill Sauce - Rotev - Nagasaki White Asparagus with Hihou Shell - Focaccia - Lobster Soup with Nagasaki Potatoes and Asparagus - Coupé with Onions - Yasumi, Young Corn, and Wild Garlic - Kumamoto Aso Red Beef with Zucchini - Spring Cabbage Risotto with Camellia Bacon (photo forgotten) - Elderflower, Lemon, and Yame Tea Granita - Hirado Natsukara Corsac - Black Mont Blanc-style Chocolate Dessert - Amaou Strawberries, Black Stick, Brown Cheese, Peanut Caramel, and Coffee.
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