DELUJO
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A creative dining experience utilizing Kagoshima ingredients
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Japan Valutazioni degli utenti3.24(1risultati)Recensioni
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A luxurious course in which you can enjoy both DELUJO's specialty, Roman style carbonara and Kagoshima black beef innovative hamburger steak. Today's amuseHorohororo chicken and Karafunekyo somen with smoked somen noodlesChilled potage of Satsuma Hayato prawnKirishima salmon mi cui with salmon roe ravigotto sauceKiku-chan's eggRoman style carbonaraSelf-serve recipeInnovative Kagoshima black beef hamburger steakPompe de ing.
This special course features not only DELUJO's famous innovative hamburger steak, but also a variety of carefully selected Kagoshima ingredients, allowing you to enjoy DELUJO to the fullest. Today's AmuseAmuse of the DayHorohororo chicken and Karafunekyo somen noodles with smoked somen noodlesMi-cuit of Kirishima salmonKikuchan egg with salmon roe ravigotto sauceRoman style carbonaraSelf recipeInnovative Kagoshima black beef hamburgerRokubaku pork with Chirancha keema curryKatsuo dashi chazukepo Mupu de Ing
Platter sharing course. Enjoy Japan's best Kagoshima black beef, Kagoshima fresh fish, and Omazakura chicken sashimi.
Platter Share Course Enjoy Japan's best Kagoshima black beef, Kagoshima fresh fish, Oma Sakura chicken sashimi, and chirashi sushi.
Fruit Beer made with seasonal fruits from Kagoshima
We deliver seasonal Kagoshima fruits soaked in wine.
Fruit COCKTAIL made with seasonal fruits from Kagoshima
A supreme junmai daiginjo challenged by Nishishuzou, a shochu brewery that brings out the elegant ginjo aroma and beautiful aftertaste from the rice and water nurtured by the climate of Kagoshima.
Kita Satsuma Takasaki Beef is raised in the rich natural environment of northern Kagoshima Prefecture. It is a brand of beef that has won the Grand Prix at the Kagoshima Black Beef Carcass Competition, and has been crowned the best in Japan for two consecutive times at the National Wagyu Ability Exhibition held once every five years. Producer Mr. Takasaki faces each cow sincerely, using a custom feed that is meticulously designed with a balance of vitamins and minerals based on corn and barley. Additionally, the warm climate of Kagoshima, pure water, and a spacious, clean barn environment are maintained to minimize stress on the cattle. The resulting meat quality is finely textured and tender, with high-quality fat that is not greasy and melts sweetly in the mouth. The balance of lean meat and fat is excellent, and the umami lingers long, truly encapsulating the producer's passion.
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