Refugeforestiere 五島
Restaurant GOSHIMA
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
在自然中享受正宗法式料理的隱藏餐廳
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A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
這將是一個 omakase 課程。
這將是一個 omakase 課程。
Lobster and Wagyu Beef Course
A dish marinated with seasonal fish and vegetables that signals the start of the course. This time, we are using Akahata. Additionally, sliced kumquats are added to create a beautiful presentation.
The plump seasonal fish is paired with a fragrant fennel and grapefruit puree. To complement the wine, sweet spices such as anise and vanilla are also added. (The photo shows a roast of 'Kochi' from Fukuoka prefecture.)
"Sosison" is a French-style sausage. It wraps aged Ezo deer with pancetta. Slowly confit in lard to make the inside moist. Served with a fragrant sauce of beetroot and Maral wine.
Course featuring Japanese beef
A dish marinated with seasonal fish and seasonal vegetables will start off the course. This time, we are using Akahata. Additionally, sliced kumquats are added to create a beautiful presentation.
這將是一個 omakase 課程。
這將是一個 omakase 課程。
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
A course using seasonal ingredients from Kyushu and Europe. Canadian Live Lobster and Kyushu Black Wagyu Beef Course.
Daily Special
Omar, Black Wagyu Beef Course
A dish of seasonal fish and seasonal vegetables marinated announces the start of the course. The fish used this time is Akahata. Additionally, sliced kumquat is added to create a beautiful presentation.
The perfectly cooked seasonal fish is paired with a fragrant puree of fennel and grapefruit. To complement the wine, sweet spices such as anise and vanilla are also added. (The photo shows roasted 'Kochi' from Fukuoka Prefecture.)
'Saucisson' is a French-style sausage. It is wrapped in aged venison and pancetta. By slowly confiting it in lard, the inside becomes moist. It is served with a fragrant sauce of beetroot and Marc de Bourgogne.
Monthly changing amuse-bouche, cold appetizer, warm appetizer, fish dish, meat dish, dessert
Wagyu Course Amuse Bouche Cold Appetizer Hot Appetizer Fish Dish Meat Dish Dessert
A dish of seasonal fish and seasonal vegetables marinated announces the start of the course. The fish used this time is Akahata. Additionally, it is beautifully presented with sliced kumquat.
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