The course is priced at JPY 22,000, featuring an array of luxurious ingredients and impressive presentation.If I had to choose just one dish, it would be the simmered abalone. In the photo, it’s hard to gauge the scale, but it includes a giant size and a slightly smaller one for comparison. (I wish I had taken a photo before it was cut!) The dish is served in a stylish abalone-shaped pottery.In addition to the delicious food, the presentation was elaborate, making for a very enjoyable experience.The head chef was impressive when focused, yet charming when conversing with customers, showcasing his wonderful personality.The total bill came to around JPY 32,000, which is the highest I’ve ever spent on a single meal, but I felt it was worth every penny.- Nakatsu Octopus- Somen with dried shiitake broth and bracken- Asparagus and clam soup- Sashimi: - Kue - Sweetfish - Stonefish - Jōka flatfish - Aori squid - Yaito bonito- Toro sushi- Kitakyushu sea urchin and aori squid sushi roll- Farmed abalone chawanmushi (steamed egg custard)- Wild abalone with simmered abalone and liver rice- Sweetfish, butterbur, watermelon- Fried knife fish- Nakatsu sea urchin, junsai, grilled eggplant- Beef tenderloin- Bamboo shoot rice with blackthroat seaperch- Mentaiko rice- Warabi mochi (bracken starch dumpling)- Wasanbon ice cream with mango.
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