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Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup

Ginkgo Nut Tofu

Seasonal Offshore Fish

Autumn mackerel pressed into a kimono-shaped sushi, Pacific saury simmered Arima-style with sansho pepper, pinecone-cut arrowhead bulb, chestnut cracker, yam-bulbil fish-paste dumpling, persimmon wrapped paper-fold-style, persimmon-shaped quail egg, ginkgo-leaf-cut taro, maple-leaf-cut carrot, kuruma prawn deep-fried in a straw-bundle shape, pine-needle soba

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Carrot in Kuzu Sauce

How to Make Kuzu Ninjin (Kuzu-Set Carrot) For kuzu ninjin, peel the carrot, cut it into thin rounds, boil until soft, press it through a fine sieve…

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Tofu Rice Porridge

Deep-fried tofu fritter, knotted dried daikon

Red Eggplant with Wasabi Dressing

Shiitake mushroom in tofu dressing

Burdock root with perilla seed dressing

Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll

Sesame Tofu, Walnut Tofu, Peanut Tofu

Yamaga Yokan

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…

Chestnut Rice

Miso-Pickled Melon

Higo Cochin Chicken Kombu-Cured and Rolled with Julienned Vegetables, Umasu Vinegar Jelly

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.

Kumamoto Kuroge Wagyu "Wao" Loin

The Kuroge Wagyu ("Wao") we used for the grilled course is a cut that's very well regarded by our guests.

Red taro, country-style simmered

Small Sea Bream, Nankan-Style

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…

Kasago, skin seared and then sliced sashimi-style

The sashimi course's kasago, locally called arakabu, was caught in the Ariake Sea. I think it carries good fat and tastes wonderful.