Restaurant GOSHIMA
Refugeforestiere 五島
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26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
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A hidden restaurant to enjoy authentic French cuisine in nature
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A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
The course will be an omakase course.
The course will be an omakase course.
Lobster and Wagyu Beef Course
A dish marinated with seasonal fish and vegetables that signals the start of the course. This time, we are using Akahata. Additionally, sliced kumquats are added to create a beautiful presentation.
The plump seasonal fish is paired with a fragrant fennel and grapefruit puree. To complement the wine, sweet spices such as anise and vanilla are also added. (The photo shows a roast of 'Kochi' from Fukuoka prefecture.)
"Sosison" is a French-style sausage. It wraps aged Ezo deer with pancetta. Slowly confit in lard to make the inside moist. Served with a fragrant sauce of beetroot and Maral wine.
Course featuring Japanese beef
A dish marinated with seasonal fish and seasonal vegetables will start off the course. This time, we are using Akahata. Additionally, sliced kumquats are added to create a beautiful presentation.
The course will be an omakase course.
The course will be an omakase course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
Daily Special
Omar, Black Wagyu Beef Course
A dish of seasonal fish and seasonal vegetables marinated announces the start of the course. The fish used this time is Akahata. Additionally, sliced kumquat is added to create a beautiful presentation.
The perfectly cooked seasonal fish is paired with a fragrant puree of fennel and grapefruit. To complement the wine, sweet spices such as anise and vanilla are also added. (The photo shows roasted 'Kochi' from Fukuoka Prefecture.)
'Saucisson' is a French-style sausage. It is wrapped in aged venison and pancetta. By slowly confiting it in lard, the inside becomes moist. It is served with a fragrant sauce of beetroot and Marc de Bourgogne.
Monthly changing amuse-bouche, cold appetizer, warm appetizer, fish dish, meat dish, dessert
Wagyu Course Amuse Bouche Cold Appetizer Hot Appetizer Fish Dish Meat Dish Dessert
A dish of seasonal fish and seasonal vegetables marinated announces the start of the course. The fish used this time is Akahata. Additionally, it is beautifully presented with sliced kumquat.
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