Oita Kuoritei

Repas

~ Chef Ishikawa oversees the cuisine ~

Concept de cuisine

A one-of-a-kind
"modern Japanese French"
cuisine where Japanese sensibility and French technique come together

五感を呼び覚ます「美食の旅」

ただお腹を満たすだけではない。
一皿が運ばれてきた瞬間の香り、ナイフを入れた時の質感、
そしてこの地の豊かさが響き合う、旬の食材が奏でる至高のハーモニー。
私たちが提供するのは、記憶に深く刻まれる、
「おいしい」のその先にある「体験」そのものです。

五感を刺激する、3つの演出

当コースでは、シェフがお客様の目の前で仕上げを行う「ライブパフォーマンス」を取り入れています。

◆プロローグ：本日の厳選食材を調理前にディスプレイ。大分の生命力に触れる。
◆アロマ：豊後牛を目の前で藁焼きに。立ち上がる芳醇な香りのプレゼンテーション。
◆ラグジュアリー：仕上げの黒トリュフをお客様の目の前で。贅沢な香りが空間を支配します。

Chef

ISHIKAWA

Born in Dazaifu, Fukuoka Prefecture in 1995.

In 2014, he started his career as a chef at Nishitetsu Grand Hotel in Fukuoka Prefecture.

During that time, he won the Fukuoka Cooking Competition hosted by the All Japan Chefs Association three times.

In 2021, he joined Meijiya Co., Ltd. and studied under Area Head Chef Matsuda Takahide as sous chef for three years.

In 2024, he became head chef of Oita Kokonoe Kuoritei Ryosho Kohaku.

We will entertain our guests with a course meal eaten with chopsticks, based on the theme of "Japanese Modern French."

Please enjoy a variety of seasonal dishes using ingredients from Oita Prefecture.

Produit alimentaire

Ingredients/Materials

The ingredients are personally selected by the Head Chef, who travels extensively to different regions, opting for carefully chosen elements rather than exclusively relying on high-end items.
Emphasizing the positive qualities of each ingredient, there is a dedicated pursuit of perfection in every dish.

Simultaneously, by incorporating locally sourced, pristine ingredients from the clean waters of Oita, we aim to surpass the expectations of our customers, creating culinary experiences that go beyond imagination.

● | One day's meal