Cerca Trova (チェルカ トローヴァ) Nobeoka

Upon opening the door, I was enveloped in a unique world filled with antique shelves, gray plaster walls, and the warm glow of candlelight. The only option available was a tasting course, featuring dishes crafted from ingredients sourced from local hunters, fishermen, and farmers in Nobeoka. I was amazed by each dish, which included rare ingredients like badger, soft-shelled turtle, and locally caught seafood. As the restaurant operates on a reservation-only basis, it's essential to call ahead to secure a spot.I noticed that photography is prohibited inside, which gives the impression that they value the exclusive experience that can only be enjoyed in that moment. Less

Course: JPY 22,000Alcohol: 8 selectionsTotal: JPY 34,980Located about an 8-minute walk from Nobeoka Station, this Italian restaurant quietly stands in a residential area. This was my first visit, having been invited here. Photography of the dishes and the interior is prohibited.**Amuse-Bouche** ● Olive Madeleine ● Beet Gummy ● Kuroiwa Chicken ● Liver Mousse Tart **Pershuu Gnocchi Fritto** Served with 24-month aged Pershuu on top of fried gnocchi. **Chilled Cappellini with Spear Squid** Cappellini tossed with spear squid from Kitauura Town, topped with homemade karasumi (dried mullet roe). **Corn Mousse** A dish featuring fresh corn mousse paired with venison consomme jelly and sweet shrimp. **Fried Giant Sea Bass** Fried giant sea bass served with avocado sauce, accompanied by whole okra. **Mascarpone Cappelletti** **Pan-Seared Sweetfish** Pan-seared sweetfish served with cucumber and lime sauce, along with sweetfish innards sauce, garnished with sweetfish heads and crispy sweetfish bones. **Charcoal-Grilled Miyazaki Beef** Charcoal-grilled tenderloin of Miyazaki beef served with marinated water eggplant and tomatoes. **Apricot Compote** Apricot compote drizzled with white wine jelly, served with Berleune. **Mango and Passion Fruit Mousse** **Lightly Roasted Coffee** **Financier** This course primarily uses local ingredients from Nobeoka. The dishes are delicate and beautifully presented, showcasing creativity in each. The interior features a calm atmosphere with a white color scheme. Antique wooden furniture adds a charming touch, evoking a sense of time passing. While there is no pairing, I ordered recommended wines and sparkling options each time. All complemented the dishes well, and I even enjoyed dessert wine. It was a great meal. Less

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

On the night of my birthday, June 2nd, we enjoyed Italian cuisine in Nobeoka City, just the two of us. We were the only customers, and the lady in charge provided attentive service. First, we had five types of finger foods paired with sparkling wine. Next, we were served thinly sliced prosciutto from Gifu Prefecture right in front of us. We also enjoyed a delicate fish dish and fried bread, along with a bottle of Italian Chardonnay. The meal included corn soup, followed by capellini with squid and cappelletti in puttanesca sauce. We had fried sweetfish wrapped in crepes. For the main course, we had a steak made from Bungo beef, accompanied by fresh artichokes and asparagus. We finished with two types of desserts, coffee, and tea. Despite the typhoon outside, we had a wonderful evening. Less

Cerca Trova in Nobeoka, MiyazakiLocated in a residential area of Nobeoka, this Italian restaurant offers delicious dishes made from carefully selected local ingredients.The restaurant is a charming house surrounded by greenery, featuring a curved layout, calming colors, and antique furniture that blends seamlessly into the space.With about 10 seats at the tables, the courses start at 19:00.Photography of the interior and dishes is prohibited.The drink counter inside was adorned with artichokes.The restaurant primarily uses vegetables, fruits, seafood, and game sourced from the Nobeoka area. The prosciutto is made from the renowned Parma-certified artisan, Mr. Tada, using his Perciò."Fried Young Sweetfish with River Seaweed Crepe"The sweetfish, sourced from Miyazaki Prefecture, is fried and wrapped in a crepe made with river seaweed, accompanied by a tarragon sauce. The gentle bitterness and freshness of the sweetfish pair beautifully with the tarragon sauce, while the chewy crepe and crispy fried fish create a delightful texture contrast."Charcoal-Grilled Bungo Beef and Artichoke"Just north of Nobeoka is Oita Prefecture, where you can enjoy the simple yet exquisite flavors of Bungo beef and charcoal-grilled artichokes from Mr. Hideking.Throughout the course, it becomes clear that Nobeoka, Miyazaki, is truly rich in ingredients with wonderful flavors. I also enjoyed the discussions about various citrus fruits.It was a great meal!Appetizers:Olive Madeleine, Fried Sweetfish ScalesWild Boar Terrine, Liver PâtéPerciò 24 Months, Fried GnoccoChilled Cappellini with Aori Squid and Bottarga from KitauuraFried Young Sweetfish from Kitagawa with River Seaweed CrepeTarragon SauceFreshly Harvested Corn FlanDeer Consommé Jelly, Ashiaka Shrimp from KadokawaCappelletti (pasta) wrapped in Mascarponewith Bolognese sauceCharcoal-Grilled Blue Eel from Gokase River with BeetsCharcoal-Grilled Bungo Beef and Artichokewith Wild AsparagusGranita of Pink Grapefruit from KitauuraAvocado and Apple MousseCoconut Panna Cottawith Mango and Passion FruitHomemade Maple Syrup made from Sugar Maple Sapwith Financier and SaltCoffee: Guatemalan Geisha Less

I visited "Cerca Trova," located about a 5-minute walk from Nobeoka Station in a residential area.Chef Yoshikawa Keishun honed his skills at renowned restaurants in Tokyo before returning to his hometown at the age of 27 to open this establishment.This exceptional restaurant showcases top-quality game and fresh seafood sourced from trusted hunters and fishermen, all crafted with a unique sensibility.♦︎ A world of exquisite ambiance with gray walls mixed with soot and flickering candles ── The interior features antique shelves and the gentle glow of candlelight, creating a beautifully atmospheric space.Photography of the dishes is not allowed, allowing guests to sharpen their senses solely on the flavors before them without distractions from visuals or information.The warm and attentive hospitality from the chef creates a relaxing atmosphere, even amidst a sense of tension.♦︎ Overwhelming respect for the ingredients and overall impressions ── The minimalist approach to cooking, without unnecessary embellishments, enhances the powerful umami and potential of each ingredient to its fullest.The precision in dehydration and cooking of the game and local seafood delivered directly from hunters is truly extraordinary.The overall structure of the course and the quality of the wine pairings are perfect, providing deep emotional experiences with every bite.This is a supreme establishment representing Kyushu, where one can encounter overwhelming vitality and a unique aesthetic that can only be experienced here.It was a great meal.Review by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves for the restaurant. Less

Cerca Trova, an Italian restaurant located about an 8-10 minute walk from Nobeoka Station, offers a stunning antique atmosphere that represents Miyazaki's finest Italian cuisine. It has been recognized as one of the top 100 Italian restaurants in the West from 2021 to 2025, as well as receiving Silver and Bronze awards on Tabelog from 2021 to 2026.The service from the chef and staff is exceptional, creating a warm and inviting atmosphere throughout the meal. While photos of the interior and dishes are not allowed, each dish left a lasting impression, providing a truly unique experience.Here’s the menu we enjoyed:-----------------------------◾️ Finger Food We started with a colorful selection of finger foods, including beet mousse, foie gras, and bacon financiers. The balance of saltiness was exquisite, perfectly complementing the drinks.◾️ Young Sweetfish This dish features young sweetfish wrapped in a thin dough with sauce. The mild bitterness of the sweetfish combined with the chewy texture of the dough was delightful.◾️ Corn Freshly picked corn was served in two forms: as kernels and as mousse, creating a delightful contrast in texture. The dish was enhanced by the umami and fragrant aroma from the venison bouillon jelly and smoked scallops, making it exceptional!◾️ Capellini A cold capellini dish featuring bottarga and cuttlefish. The flavor of the oil and the smooth texture of the pasta combined beautifully with the saltiness of the bottarga and the sweetness of the cuttlefish.◾️ Pershu This 24-month aged pershu, crafted by the renowned chef Tada, enhances the sweetness of white asparagus with its saltiness.◾️ Pasta Dish Cappelletti shaped like hats, stuffed with mozzarella cheese and tossed in Bolognese sauce. The creamy mozzarella, pasta, and Bolognese sauce blend together to create a heavenly flavor reminiscent of lasagna.◾️ Seafood Dish Perfectly cooked seafood with a crispy skin, seasoned simply to highlight the natural flavors, adding a nice contrast to the overall course.◾️ Main Dish Roasted Bungo beef, raised for an extended period in Oita Prefecture. The high-quality fat adds a sweet flavor without being overwhelming, perfectly complemented by the Marsala wine sauce.◾️ Palate Cleanser A refreshing palate cleanser made with orange, Campari, and grapefruit. The different types of acidity layered together, along with varying textures, made for a delightful finish.◾️ Dessert The main dessert was a luxurious cheesecake paired with Miyazaki mango. The refreshing and rich sweetness of the mango enhanced the gentle, mellow acidity of the cheesecake.◾️ Tea Sweets The course concluded with freshly baked, fragrant financiers that were sweet and delightful.-----------------------------Reservations can be made by phone if you plan ahead, and this renowned restaurant is definitely worth the trip to Nobeoka. I highly recommend visiting!Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less