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Rich in oil with a versatile texture, the kampachi from Kagoshima in a beautiful light shade of pink is seared and crusted with a mix of peppers and spices and served with an enticing Japanese sesame sauce and pomelo.
Famous for its well-balanced and “snowflake” marbling, the A5-grade wagyu beef from Miyazaki is best grilled to medium rare for a melt-in-your-mouth texture. Enjoy with deep-fried garlic slices and housemade teriyaki sauce for the best flavors.
Loin of the uniquely tender and juicy Kurobuta pork from Kagoshima is sous-vide and specially prepared in a traditional European recipe with caramelized apple slices, rum and raisin.
The soft and creamy purée made from roasted purple potato and sweet potato from Kyushu makes a delicious filling for the buttery French tart pastry, complemented by the refreshing housemade Japanese mandarin ice cream.
Glazed with homemade black sugar and white miso soy sauce and topped with gold foil, the traditional Japanese glutinous rice dumplings offer a sweet and savory sensation.