About a 15-minute walk from Nobeoka Station, this hidden gem of a restaurant is nestled in a residential area. The building, entwined with ivy, and the green approach create a lovely atmosphere. Inside, antique furniture and decor create an elegant space reminiscent of a European mansion.I enjoyed a JPY 20,000 course meal.Here’s what I had:⚪︎ Amuse-bouche A madeleine with bacon and olives, beet marshmallow, wild boar pâté, and liver mousse tart.⚪︎ Pershu 24 months The 24-month aged Pershu is a domestic prosciutto crafted by Mr. Tada. When placed on freshly fried gnocchi fritto, the fat slowly melts, blending beautifully with the toasted wheat flavor.⚪︎ Fresh Corn Mousse The mousse is paired with venison consomme jelly, sweet shrimp, and corn kernels. The natural sweetness of the corn complements the umami of the venison.⚪︎ Chilled Cappellini with Squid Topped with homemade bottarga, coarsely shaved to resemble mimosa. The refreshing citrus aroma is reminiscent of lemon, and the delicate cappellini, as thin as Ibo no Ito, creates a wonderful harmony.⚪︎ Fried Sweetfish Served with fennel sauce and herbs, wrapped in river nori crepes.⚪︎ Mascarpone Cappelletti The cappelletti, filled with mascarpone, is served with Bolognese sauce. As you bite into the pasta, which resembles a small hat, the creamy mascarpone flows out, beautifully balancing the acidity of the Bolognese and the richness of the cheese.⚪︎ Pan-Seared Grouper Accompanied by okawakame and puttanesca sauce. The grouper has a crispy skin and moist interior, with the saltiness of the puttanesca sauce providing a nice accent.⚪︎ Roasted Bungo Beef Served with artichokes and tsurumurasaki, drizzled with Marsala sauce. The Bungo beef is perfectly marbled and has a tender texture.⚪︎ Apple and Agave Mousse Topped with pink grapefruit granita.⚪︎ Blood Orange and Chocolate Mousse Served with dark cherry sauce.⚪︎ Lightly Roasted Guatemala Coffee ⚪︎ Freshly Baked Financier Made without sugar, using maple syrup from the sap of mountain maple trees, which takes two hours to collect.Each dish was delicate, skillfully highlighting the natural flavors of the ingredients. The use of salt and acidity was exceptional, creating a flow and connection of flavors not only within each dish but throughout the entire course. The pasta dishes, in particular, were exquisite. Even though it’s a bit far from the city center of Nobeoka, this restaurant is definitely worth the visit. Less