Naturbistro CORE

This dish uses Fukuoka Prefecture's sticky and flavorful potatoes, combined with a rich soft-boiled egg and a creamy sauce made from smoked mushrooms.

Regular ¥1880, Half ¥1380. *The photo shows the regular size. This is a meat lasagna made with a rich meat sauce using black-haired Wagyu beef from Ozaki Farm in Kagoshima, and fresh pasta dough from Awaji Noodle Company, which has been used since the founding of CORE.

This pasta is made with a homemade American sauce, generously using sea urchin and Shiba shrimp.

Featuring the plump texture and vibrant color of Mirai salmon with just the right amount of fat, along with seasonal mushrooms. The sauce is made using green vegetables from Kyushu, such as spinach.

This is a Caprese made with fresh cow's milk mozzarella crafted with a focus on freshness and production methods in the rich natural environment of Kikuchi, Kumamoto, combined with perfectly ripe fruits from Kyushu.

Serves 2 for ¥2480 (+ additional serving for ¥1240). A recommended assortment of appetizers.

Additional +50g ¥1180. Kagoshima Ozaki Farm, one of the largest in the country, ships about 100 heads per month and is top-class in livestock farming. From that, we carefully select and provide only the best 10%. This black wagyu is characterized by its light and high-quality fat, which melts even at low temperatures.

Regular (350g) ¥4480 Half (200g) ¥3280 - Grilled lamb - Kagoshima Ozaki Farm Black Wagyu Steak - Hakata Hanami Chicken Jamaican Style - Assorted Black Gold Pork Sausages.

This is a refreshing pickle made by soaking vegetables in a vinegar made from kombu dashi and three types of fruit.

This is a refreshing appetizer marinated with octopus and celery in homemade anchovy and chopped pickles, served with cilantro.

This is chicken ham made from Kyushu chicken breast, slowly cooked at low temperature to achieve tenderness. Please enjoy it with a sauce made from coconut and peanuts.

A ratatouille made only with beans. The sauce is made from Momotaro tomatoes. This warm appetizer has a deep, gentle flavor and has been served since the restaurant opened.

A classic appetizer that pairs well with red wine, made with fresh liver and steamed foie gras. Enjoy it with baguette and complementary sweet potato chips.

Made with four types of pork from Kyushu and high-quality chicken liver, baked moistly with a blend of various spices, mushrooms, and herb paste. Served with a mustard sauce infused with turmeric.

A simple green salad made with fresh leafy vegetables and hydroponically grown herbs from Saga.

We use homemade anchovies made from mackerel sourced from Kyushu.

Simple carpaccio made with seasonal fresh fish from Kyushu. The type of fish changes daily. Please feel free to ask the staff.

Carefully prepared beef tongue marinated in salt overnight, soaked in oil, and slowly cooked at low temperature. The thinly sliced beef tongue is topped with a sauce made of onions and dill, finished with a drizzle of lemon sorbet.

This is a classic combination of ajillo. We recommend having it with baguette.

This is an ajillo made with Kyushu octopus simmered until tender and fluffy potatoes. Please enjoy it with a baguette.

Generously made with snow crab and crab miso. This gratin also includes fluffy lily root and juicy napa cabbage, allowing you to enjoy it deliciously until the very end without getting tired of it.

The Katsuo, marinated without any odor, is smoked rare after the order is placed. Please enjoy it with our homemade chive caper sauce.

Using the specialty of Itoshima, we prepare the Genkai sea bream as a Muniere. The fish is cut from the side in advance, leaving the skin intact while grilling. Finally, the skin is cut and served in easy-to-eat sizes, with no bones, allowing you to enjoy the fish dish easily with chopsticks. Please enjoy it with our special sauce made from homemade soy sauce koji and two types of mustard.

This is a juicy coarse-ground sausage made with Black Gold Pork from Tanegashima.

Using black-haired Wagyu beef from Ozaki Farm in Kagoshima. Simmered in a pressure cooker with red wine until tender and falling apart. A dish that pairs well with wine.

The lamb from New Zealand is grilled to medium rare. Please enjoy it with herb and onion sauce and whole grain mustard to your liking.

This is CORE's garlic rice, featuring domestically produced garlic and homemade soy sauce koji as the key ingredients.

Served on top of biryani, the bone-in spare ribs are seasoned with spices. Enjoy it with a side dish made with plenty of vegetables from Kyushu and a sauce made with homemade oyster sauce and large mustard seeds.

Regular ¥1980, Half ¥1480. A popular combination of lasagna and carbonara.

This is made by mixing plenty of dried figs into slightly salty butter. Please enjoy it with crispy toasted baguette.

Handmade fried potatoes made with domestic potatoes and homemade anchovy powder.

An assortment of Spanish additive-free Jamón Serrano and two types of cheese. Feel free to sandwich it in a tortilla and enjoy it with wine.

Made with plenty of Gorgonzola and cream cheese, this is a rich cheese ice cream. Enjoy it with a sprinkle of rock salt and a drizzle of olive oil, if you like.

Homemade ice cream made with plenty of blueberries from Fukuoka, wrapped in chewy mochi.

This is a simple dessert made with cream cheese, beet sugar, and fresh cream. Enjoy the chewy and creamy texture, paired with Miyako Island snow salt served around the cake.

This is a rich chocolate terrine with a caramelized surface.

• Soft-boiled egg and smoked mushroom sauce potato salad • Seasonal fruit caprese • Octopus and celery marinade • Country-style pâté • Fruit vinegar pickles • Munier of Genkai sea bream • Hakata anchovy fried potatoes • Black gold pork sausage • Hakata Hanamidori Jamaican-style grilled chicken *Contents may change depending on availability.

For 1-2 people ¥2,000 For 3-4 people ¥3,800 *We accept message content via Instagram DM or phone.