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島原のガストロノミ。
一品一品のこだわりが底知れない。
シェフが丁寧に説明してくれるけど、複雑に重なり過ぎて、脳内理解が追いつかない。
追いつかないけど、ただ分かるのは美味しいということ。
突き出し
車海老 玉ねぎ ひじき きゅうり
にんじん きじはたマリネ 自家製みそ
乳牛の節
くえ かぼちゃ
大根 乳酸菌3年発酵 人参の葉 くみん
じゃがいも 貝 唐津の塩ウニ
吉岡製麺所 極細 プレミアム 落花生 いりこ 青ゆず
なす 炭火焼き
ソース 親鳥 えび 昆布水
パスタ たいらがに サフラン トロフィエ
ラム肉 発酵 モロヘイヤ
サワークリーム ローズマリー
チョコレート
平飼い卵
桃
食べ終わったあと、もう同じコースをもう一周体験したくなるイタリアン。