SHIROKANE ZENSOU

A dish made with lightly seared Nagasaki herb mackerel, bringing out its aroma. Enjoy it with brandade (a paste of cod and potatoes) and rich karasumi (dried mullet roe). This appetizer is packed with the umami of the sea.

A luxurious dish combining tenderly cooked abalone with aromatic fresh porcini mushrooms. A smooth egg sauce (such as flan or royale) gently envelops the flavors of the ingredients.

A rich potage soup made with sweet roasted sweet potatoes. Accented with the richness of French foie gras and the rustic sweetness of Nagasaki's local confection 'Kankoro Mochi', this is a warm, autumnal soup.

Fresh seafood procured daily, simply prepared on a teppan grill. Served with the optimal cooking and seasoning for each type of fish, allowing you to directly enjoy the natural flavors of the ingredients.

A sherbet-like palate cleanser using high-quality olive oil from Shodoshima. The fruity aroma of the olive oil and its cold texture refresh the palate.

A main dish of carefully grilled selected wagyu beef on a teppan grill. The sweetness of the high-quality fat and the umami of the meat spread throughout your mouth. A luxurious steak to be enjoyed with the accompanying seasonal vegetables.

A mushroom-filled mixed rice served at the end of the course. With a delicate flavor enhanced by dashi broth, it's easy to eat even when full.

A dessert using chestnuts, a taste of autumn. A sweet that utilizes the natural sweetness and flavor of chestnuts, allowing you to slowly enjoy the lingering taste after your meal.

A Japanese tea characterized by its fragrant aroma. It refreshes the palate after a meal, allowing you to relax with a warm cup.

An appetizer combining seasonal amberjack with tropical passion fruit and piquant green pepper. A refreshing dish where the fish's richness, the fruit's acidity, and the spice's aroma are exquisitely balanced.

A dish combining sweet fruit tomatoes with fresh scallops. The acidity and sweetness of the tomatoes, and the rich umami of the scallops layer together for a refreshing yet deep flavor.

A dish combining rich and smooth white liver with fragrant chives and refreshing yuzu. The yuzu's acidity sharpens the liver's richness, with the chives adding an accent.

A fish dish using today's fresh fish and clams. The aroma of seaweed from aonori (sea lettuce) dissolves into the sauce and soup, enhancing the umami of the seafood for a fragrant dish.

A meat dish using 'Shimanto Pork', a brand of pork from Kochi Prefecture. The refreshing tingle of Niyodogawa sansho pepper and the sweetness of raisins further enhance the sweetness and umami of the pork.

A refreshing small dish served before the main steak. It refreshes the palate, preparing it for the next dish to be even more delicious.

A steak of carefully selected high-quality cuts of Kuroge Wagyu beef, grilled on a teppan. A main dish where you can fully savor the rich aroma unique to wagyu and the melt-in-your-mouth sweetness of the fat.

A special crab bisque curry served at the end of the course. Characterized by its creamy and deep flavor, achieved through French culinary techniques.

A dessert using Kawachi Bankan (also known as 'Japanese grapefruit'). A sophisticated flavor with the juicy, refreshing sweetness of citrus, accented with ginger.

Small, bite-sized confections (petit fours) to enjoy with your post-meal tea. The final sweet to savor while lingering on the course's aftertaste.

Tosa tea from Kochi Prefecture. Characterized by its rich body, astringency, and abundant aroma, it perfectly cleanses the palate after a meal.