月野幸治
For the sweet course, the Yamaga yokan is a bit unusual: strained red bean paste wrapped in a tube of soft mochi dough, so I think it looks a little…
As for the Higo Cochin chicken in the vinegared dish, this is an extremely rare ingredient — even within Kumamoto, it's only available in Yamaga.
Since we're in Kumamoto, many guests do ask for horse meat. This time, for the appetizer, I tossed horse meat with broom cypress seeds, sometimes…
The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…
The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.
The sashimi course's kasago, locally called arakabu, was caught in the Ariake Sea. I think it carries good fat and tastes wonderful.
