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Homemade pancetta and autumn mushroom salad
1 ticket or 600 yen per dish
Nagasaki Onishikai Pork is a brand of pork raised in the Nishikai area of Nagasaki Prefecture. This dish is made with Homemade pancetta that stays juicy even when cooked and fragrant autumn mushrooms, making it the perfect pairing with wine.
Nagasaki herb chicken shish kebab
1 ticket or 600 yen per bottle
Tender and flavorful herb chicken from Nagasaki Prefecture is marinated in several types of spices and then grilled to a fragrant finish.
Baked wrapped bamboo shoots with the scent of autumn
1 ticket or 600 yen per dish
The rare Kyushu-grown Makomotake mushroom, available only in autumn and characterized by its soft texture and subtle sweetness, and the thick Donko Shiitake mushroom from Oita Prefecture, which is exceptional in both aroma and texture, are wrapped in Peking duck skin along with mapo sauce.
*Available from mid-October
Kyushu blue crab golden paste and autumn-flavored fried rice
1 ticket or 600 yen per dish
This delicious fried rice is made with a generous amount of fresh blue crab caught in the waters off Kyushu, and is topped with Nonaka eggs from Nagasaki Prefecture, which are raised with the utmost care in terms of feed and environment.
Tasting and comparing three types of Wagyu beef ~A luxurious moment in autumn~
2 tickets or 1,200 yen per dish
This special set allows you to compare three types of Wagyu beef that Kyushu is proud of. Enjoy the savory flavor of the melting fat and the rich flavor of the lean meat. Experience the unique characteristics of each type and enjoy the differences that can only be experienced by comparing them.
Nagasaki Grouper and Potato Bouillabaisse - Autumn Harvest Style
2 tickets or 1,200 yen per dish
This bouillabaisse is brimming with the delicious flavor of seafood, made with Nagasaki grouper, a rare, high-quality fish known for its firm, fatty flesh. It is slowly simmered with potatoes to bring out the rich, refined flavor of the broth.
Autumn-colored caprese made with Fukuoka sweet persimmons and mozzarella cheese
1 ticket or 600 yen per dish
This fruit caprese combines high-sugar sweet persimmons grown in the natural environment of Fukuoka with mellow mozzarella cheese from Saga Prefecture. The sweetness of the persimmon and the mellow saltiness of the mozzarella cheese go perfectly together, making for a delicious dish you won't be able to put down.
Milanese-style autumn cutlet made with Kirishima Kurobuta pork from Miyazaki Prefecture, served with raw shiitake mushroom sauce from Kumamoto Prefecture
2 tickets or 1,100 yen per dish
This luxurious cutlet is made with Kirishima Kurobuta pork, raised in the bounty of Miyazaki's nature. Enjoy it with a refreshing mushroom sauce made with thick, fresh shiitake mushrooms grown in the clean air and pure waters of Aso, Kumamoto.
Nagasaki Wagyu beef stew and seasonal Hakata sugite - a lingering autumn aroma
1 ticket or 600 yen per dish
This beef stew is made with flavorful Nagasaki Wagyu and the deep, fragrant aroma of Hakata Sugitake mushrooms. Stewed time, it melts in your mouth until it becomes tender and has a mellow flavor that is second to none. Please enjoy this "mythical mushroom" beloved by mushroom lovers.
Oita Prefecture sweetfish (ayu) iroyaki
2 tickets or 1,100 yen per dish
This dish is made with seasonal sweetfish, known as the king of river fish, slowly grilled until tender. The skin is crisp and fragrant, while the meat is plump and tender.
Irori-yaki grilled Yamame fish from Oita Prefecture in the autumn breeze
2 tickets or 1,100 yen per dish
This dish is made from Yamame, a type of Japanese yam that grows in the clear streams of Kyushu, such as Oita, and is characterized by its delicate white flesh and elegant flavor.The skin is crisp and fragrant, and the meat is plump and tender.
