Nene

This is a kaiseki meal that abundantly incorporates the delicious flavors of the seasons, including early, peak, and late seasonal ingredients. We also offer options priced at 16,500 yen and 19,800 yen (including tax) depending on the menu.

While the 'Nodoguro' from the Sea of Japan is famous, the Nodoguro we offer comes from the 'Iki region of Nagasaki Prefecture.' The 'Nodoguro' nurtured by the ocean currents of Iki's outer sea has a rich fat content, and its flesh is fluffy, with a taste that is distinctly different from others. We prepare the 'Nodoguro' that arrives at our shop every evening while maintaining its freshness.

We carefully prepare the broth for the soup over three hours using chicken bones, Rishiri kelp from Hokkaido, and Katsuo flakes from Makurazaki. Only high-quality shark fins from Kesennuma, Miyagi Prefecture are selected for use.

We use the highest class of Kumamoto brand black-haired Wagyu beef. The marbled meat with moderate fat content allows you to experience a rich flavor while still enjoying the inherent deliciousness of the meat. It is simply roasted and served as a grilled dish.

We carefully select flavorful cuts such as misuji, sagari, and harami from the 'red beef' that has fully absorbed the blessings of Aso's magnificent nature. You can enjoy it simply grilled, marinated in miso, or paired with seasonal vegetables.

Locally grown asparagus from Kumamoto can exceed 2 cm in diameter for larger ones. The sweetness is strong, and the tenderness of the local produce is unique to the seasonal harvest.

We source directly from a long-established fresh yuba specialty store in Kyoto. The simplest way to enjoy it is with a broth made from Katsubushi (dried bonito flakes) from Makurazaki and kelp from Rishiri, as I believe this is the best way to appreciate the deliciousness of fresh yuba. It is also served in hot pot dishes and clear soups.

We source our products from a long-established specialty store of Nama Fu in Kyoto, which has been in business for 400 years. Its charm lies in the 'texture' similar to mochi and a diverse range of over 20 flavors. At our store, we mainly offer varieties such as millet, mugwort, and sesame. You can enjoy it with teriyaki or dengaku.

The fresh 'Shira-uo' from the waters near Kumamoto can be eaten as sashimi, but at our restaurant, we serve it as tempura and grilled, accompanied by spring mountain vegetables.

Seasonal vegetables and seafood are cooked in a clay pot. There are various combinations of dishes, such as bamboo shoots, mackerel, swordfish, and Shimoniita green onions, so please enjoy.

The elegant flavor of hamo, which is appealing in appearance, is served simply with matsutake and in a dobin mushi to allow you to appreciate the quality of the ingredients. The carefully deboned hamo pairs very well with the fragrant matsutake, and any further cooking would diminish the umami of the ingredients. In addition to dobin mushi, it can also be enjoyed as yuhiki, tempura, sashimi, or aburi.

The natural sea eel from Ariake Sea, also known as blue eel, preys on crabs and shrimp. It has no unique smell of the tidal flats, and its thick flesh packed with umami is exceptional. Although the peak season for eel is said to be winter, sea eel only appears in the market during summer.

The 'Silver Swordfish' caught by single hook fishing in Ashikita, which has become popular nationwide, is a brand of swordfish that is shiny and free of scars, full of fat and flavor, and has a fluffy texture. It can be enjoyed in various forms such as sashimi, grilled fish, stews, and fried dishes, offering a rich and distinctive taste.

We use a limited supply of domestically produced matsutake mushrooms. Domestic matsutake is highly influenced by climate, but its flavor possesses a delicate and refined quality that is vastly superior to that of foreign varieties.

The blue crab caught by scoop fishing in Amakusa, which is gaining attention in various regions. We use female crabs with plump meat and rich flavor that contain roe, and male crabs with firm flesh, depending on the season.

Natural Kuruma shrimp, which are in season from summer to autumn. While farmed shrimp are shipped once they reach a certain size, natural ones vary in size. Having survived in harsh environments, they have a firm texture and a rich sweetness that is appealing.

Homemade karasumi made with 'Nene' using Junmai Daiginjo sake. It is prepared over about a month using high-quality mullet roe from Kumamoto Prefecture. Enjoy the rounded flavor unique to Daiginjo preparation.

The first ginkgo nuts to hit the market in Japan come from Kumamoto Prefecture. Kumamoto ginkgo nuts are also used in Kyoto. They are mainly prepared with care as roasted ginkgo nuts or deep-fried, and 'ginkgo mochi' served with broth and yuba is also offered as a side dish with sake.

We only procure high-quality Kue when we find it caught in the outer seas of Nagasaki. Kue can be hit or miss, but we source it with our unique expertise. It has a mild flavor yet rich umami with a good amount of fat, allowing you to enjoy it as sashimi or in fried dishes.

We use white marlin tuna from Kagoshima and Okinawa. Generally, what is available in the market is black marlin tuna, which has a completely different taste and fat content.