Bistro Nature 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 is of the regular size. This lasagna is made with a rich meat sauce using black-haired Wagyu beef from Ozaki Farm in Kagoshima, and features fresh pasta dough from Awaji Noodle Company, which has been used since the founding of CORE.

This pasta is generously made with sea urchin and Shiba shrimp, based on our homemade American sauce.

This is a Japanese-style Genovese pasta made with Nanko plum from Oita and shiso from Fukuoka! The texture of octopus from Kyushu and seasonal new potatoes is good! *Capellini pasta is used.

The Mirai salmon, characterized by its moderate fat content, vibrant colors, and firm texture, is paired 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 and an additional ¥1240 for each extra serving. A recommended assortment of appetizers.

Additional +50g ¥1180. Kagoshima Ozaki Farm, one of the largest in the country, ships about 100 head of cattle per month and is top-class in livestock farming. From this, 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 - Assortment of Kurokin Pork Sausage.

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 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 may change daily. Please feel free to ask the staff.

Carefully processed 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 lemon sorbet.

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

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

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 in a Muniere style. The fish is cut from the side in advance, leaving the skin intact while it is grilled. We cut the skin before serving it in a bite-sized portion, and since there are no bones, you can easily enjoy this fish dish with chopsticks. Please enjoy it with our special sauce made from homemade soy sauce koji and two types of mustard.

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 with a side dish made from plenty of Kyushu vegetables and a sauce combining homemade oyster sauce and large grain mustard.

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

This butter is blended with plenty of dried figs and has a hint of saltiness. 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.

You can choose 3 types from the above desserts.

• Soft-boiled egg and smoked mushroom sauce potato salad • Seasonal fruit caprese • Marinated octopus and celery • Country-style pâté • Pickles with fruit vinegar • 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.