SIGNATURE COURSE
–BLANCHE–

A Signature Dinner Course Celebrating the Seasons

A Autumn Dinner Where Japanese, Chinese, and Dutch Influences Harmonize with the Flavors of Nagasaki

As autumn brings a season of abundance,
“SIGNATURE COURSE -BLANCHE-” celebrates the season through each dish, featuring seasonal ingredients nurtured by the sea and land of Nagasaki.
Drawing inspiration from Nagasaki’s unique blend of Japanese, Chinese, and Western culinary cultures,
each dish is thoughtfully crafted to highlight the natural character of its ingredients
and the interplay of aromas and flavors.
Savor an autumn dining experience that captures the changing season, one course at a time.

SIGNATURE COURSE –BLANCHE–

The autumn course begins with three amuse-bouches:
tête de fromage made with pork from Goto, Nagasaki, kinuta-maki featuring Nagasaki bluefin tuna,
and a fig and Gorgonzola quiche.
For the appetizer, tartare of Nagasaki sea bream and yellowtail is paired
with a vinaigrette made with yuko, a citrus fruit native to Nagasaki.
The fish course features Nagasaki splendid alfonsino and
seafood served in a saffron-scented broth, followed by gratinéed Japanese beef fillet
with green pepper sauce and seasonal vegetables as the main course.
To conclude the savory courses, a rice ball topped
with yūan-grilled Pacific saury is served as ochazuke with ago-dashi, a flying fish broth long enjoyed in Nagasaki.
Dessert is tiramisu infused with the delicate flavor of Sonogi tea.
Savor the autumn edition of “SIGNATURE COURSE -BLANCHE-,”
with each dish reflecting Nagasaki’s seasonal ingredients and rich culinary heritage.