Sky Grill Buffet GOCOCU

In preparation for this fair, I had the opportunity to train at the Shiroyama Hotel Kagoshima. The Shiroyama Hotel Kagoshima, which offers a panoramic view of Sakurajima and Kinko Bay, is renowned for its 'gourmet cuisine,' and its dishes utilizing local ingredients are known nationwide. During my training, where I experienced French, Italian, and banquet cooking, I was exposed to the rich seafood and mountain delicacies of Kagoshima, referred to as a 'treasure trove of food.' I learned many dishes, including the refined flavors of the hotel, as well as local cuisine finished with Kagoshima's soy sauce, miso, and brown sugar, which are sweet and deeply flavorful. At the 'Southern Treasure Box Kagoshima Gourmet Fair,' various restaurants use a diverse array of Kagoshima ingredients such as black beef, black pork, bonito, amberjack, and Tsukihigai. We cherish the techniques and flavors learned on-site, expressing the charm of Kagoshima in each dish, so please take this opportunity to savor it. Sky Grill Buffet GOCOCU Chef Yasuki Yoshikawa

A variety of flavors supervised by Shiroyama Hotel Kagoshima and local Kagoshima tastes! ≪Various Appetizers≫ Potato and Awaji Onion Velouté with the aroma of clams, lightly smoked Awaji chicken from Hyogo Prefecture with blueberry and balsamic sauce, pork miso supervised by Shiroyama Hotel Kagoshima with a nutty aroma - served with vegetables - Satsuma red shrimp and white fish in nanban-zuke, chicken liver and thigh confit with black pepper flavor, poached pork with tomato dressing, Kagoshima local dish Satsuma sushi (chirashi sushi) in GOCOCU style, Kagoshima Prefecture's seared bonito and shishamo - served with vinegar miso supervised by Shiroyama Hotel Kagoshima - Burdock and carrot soup, corn cream soup, GOCOCU special European-style curry, salad corner with 12 types (6 types of dressing) ≪Hot Dishes≫ Chicken roast with Satsuma barley miso flavor, roast beef baked in a stone oven supervised by Shiroyama Hotel Kagoshima, roti of white fish marinated in Kagoshima tea, Kagoshima specialty tsukeage & shishamo tempura, Kagoshima local dish pork tea shabu-shabu *Weekday only, roasted vegetables *Saturday, Sunday, and holiday only, potatoes & sausage *Weekday only, potatoes & fried chicken *Saturday, Sunday, and holiday only, chicken and vegetables in black vinegar sauce GOCOCU style, Hiruagi (Amami-style stir-fried vegetables) supervised by Shiroyama Hotel Kagoshima, pork bone seafood macaroni gratin, jambalaya-style spaghetti with Kagoshima pork, vongole bianco spaghetti with shrimp *Weekday only, vongole bianco spaghetti with shrimp *Saturday, Sunday, and holiday only, steak of squid caught in Kagoshima Prefecture with plum hazelnut sauce *Saturday, Sunday, and holiday only ≪Hotel Special Breads≫ Spinach bread, pumpkin bread, soy milk bread, animal-shaped bread, salt bread, baguette, long-fermented baguette, country bread, fruit bread ≪Various Fruits≫ Pineapple, melon, ruby grapefruit, orange ≪Pastry Chef Special Desserts≫ Melon shortcake, tart, matcha pound cake, custard pudding, karukan, brownie made with sweet potato shochu, sweet potato mont blanc, brown sugar tiramisu, rare cheesecake - inspired by hydrangeas - amber sugar, sesame cookies, dorayaki, vanilla ice cream, blood orange sorbet, soft serve ice cream (various toppings)

[Cold Dishes] Low-temperature cooked Awaji chicken breast with Hyogo basil sauce and nuts / Hyogo vegetable gazpacho / Rokkō miso pork rillettes served with baguette / Hyogo summer vegetable frittata / Hyogo potato blue sauce with okra and Japanese-style jelly / Hyogo eggplant and Manganji pepper with grated daikon and myoga aroma / Cold capellini / Shrimp and salmon ceviche / Seafood and pickled chirashi sushi GOCOCU style / Gazpacho [Hot Dishes] Kobe pork roast with balsamic glaze / Herb crusted white fish (Mr. Nakano) / Hyogo Banshu red chicken mie goreng / Stone oven roasted beef / Nagata specialty bokkake omelet / Hyogo tofu and Rokkō miso mapo tofu / Tom Yum Kung / Tandoori-style chicken / Kobe pork and Awaji onion menchi katsu with Kobe red wine sauce / Kobe pork roast with Kobe red wine and balsamic glaze / Hamo beignet served with Hyogo green vegetables and potato puree / GOCOCU special European-style curry / Roasted grilled vegetables / French fries & samosa [Desserts] Hyogo blueberry crumble cheesecake / Kobe black tea pudding / Hyogo plum pound cake / Peach shortcake / Mango chiffon cake / Matcha mousse / Vanilla ice cream / Various fruits and more