SIGNATURE COURSE
– Blanche –

The Signature Dinner Course incorporates seasonal ingredients from Nagasaki and techniques from Japanese, Chinese, and Western cuisines.
In spring, the course begins with three amuse-bouches, including rare-grilled Nagasaki tuna and Nagasaki braised pork terrine. For the appetizer, we serve herb-marinated king salmon with sour cream containing Nagasaki burabura pickles.
The highlight of the course is the poisson, featuring seasonal flathead fish and vegetables like turnips and peas, wrapped and baked in cartafata film, served with a Chinese-style soup.
The viande is roasted loin with herb breadcrumbs, seasoned with the rare Nagasaki citrus "Yukoh."
For the finishing touch, enjoy grilled tilefish onigiri in a flying fish broth, based on Nagasaki's culture of eating onigiri at the end of a meal.
Finally, indulge in the sweetness of Nagasaki's brand strawberry "Sachinoka" in a creme d'ange with a hint of star anise.