Nakasu Matsu
中洲 松
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A kaiseki restaurant where you can savor the seasonal flavors of Kyushu
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We carefully select our ingredients without compromise, and create an 8-course menu based on our experience of training in Kyoto. The December course is an eight-course menu full of warmth, layered with the depths of winter and seasonal flavors. The course consists of eight dishes that change monthly: Appetizer - steamed Kabako crab with rice - appetizer - soup - ku-e and Gensuke daikon - sashimi - cold yellowtail and spicy daikon - fried dish - Kabako crab cream croquette - grilled dish - charcoal-grilled silver duck - meal - rice with barracuda fish - dessert - strawberries and almond ice cream. Please enjoy the seasonal dish of the season, where tradition and sensibility, technique and ingredients intersect.
We carefully select ingredients without compromising, and create an 8-course menu based on our experience of training in Kyoto.
We carefully select our ingredients without compromise, and prepare an 8-course menu based on our experience of training in Kyoto. We offer a free flow of 10 kinds of beverages, including 5 kinds of wine such as Champagne and Burgundy, and 5 kinds of Sake.
A seasonal kaiseki cuisine woven with fresh ingredients from Kyushu. The chef, who honed his skills at the renowned restaurant Honkotsuki in Osaka's Hozenji Yokocho, carefully selects local ingredients for each season and presents dishes that highlight the quality of Kyushu's ingredients. 8 to 9 dishes. Reservation only.
The 'Bowl', which is the highlight of kaiseki cuisine, is one of the peaks of the course. The fragrant and deep umami broth and seasonal ingredients enhance each other, resulting in overwhelming deliciousness. The photo shows a summer example combining abalone from Karatsu and fish paste, elevating the enjoyment of texture.
'Hassun', woven from seasonal mountain and sea treasures, showcases beauty and delicate flavors unique to the head chef from Honkotsuki. The dish shown in the summer example features a performance where ice is broken in front of guests. Such seasonal presentations are also a delight!
'Takikawase' using carefully selected broth features exceptional combinations of ingredients and seasonings. The photo is an example from summer, combining summer deer from Kumamoto and summer vegetables to express the season. The deer meat is lightly seasoned with miso, and the overall flavor is balanced with broth. The layered taste is enchanting!
A premium free flow including 10 types of Champagne, Burgundy wine, and sake. Two types each of white and red Champagne wine, and five types of sake. Please inform us of your free flow plan in advance before your visit.
We will propose the best options by incorporating sake and wine with each dish. The price ranges from 9,900 to 29,700 yen, and we will provide according to your requests.
Doyard practices strict biodynamics and produces Champagne using carefully selected top-quality Chardonnay. This Vendemiaire, while a standard cuvée, offers luxurious aromas of brioche, refined bubbles, and a mature flavor. Be sure to toast with Champagne!
Ruinart's new challenge. 'Blanc Singulier' profiles the aromas of Chardonnay that have never existed before due to global warming, and by creating it with a dosage of zero, it fuses the delicate freshness and elegance inherent to Ruinart, resulting in a groundbreaking champagne. Limited quantity. Please enjoy it not only for toasting but also as a food pairing wine.
You can feel the pure aroma of citrus amidst the toastiness. This wine has a fresh and lively acidity that pairs perfectly with fried foods.
Ramone is famous for its white wine, but the red is also impressive. It has a beautiful and vibrant aroma with a hint of earthiness, making it an excellent match for vegetables like eggplant and burdock.
Limited quantity. Suitable for those who enjoy it. It is certainly good during meals, but it is recommended to drink it slowly on its own after the meal. There is also an attached bar space (by invitation only), so please let us know if you are interested.
Limited quantity. For those who enjoy it. It is certainly good during meals, but it is recommended to slowly drink it on its own after the meal. There is also an attached bar space (by invitation only), so please let us know if you wish to use it.
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