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

Head chef Ishikawa Katsuhiro creates original dishes that combine seasonal ingredients grown in Oita's pure water and nature with traditional French cooking techniques.

We visit producers in various regions and carefully bring out the natural flavors of the ingredients, while working closely with local ingredients.

The cuisine, which incorporates Japanese aesthetic sensibilities in the tableware, aroma, and aftertaste, satisfies all five senses and is elevated to a memorable dining experience that will stay with you on your trip.

Please enjoy a special moment that can only be experienced here.

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