Seasonal cuisine Kashima

Chef Masahiko Mizoguchi cares about his ingredients and aims “to serve my guests truly delicious dishes” using local ingredients. He prepares all kinds of dishes using seafood from the Ariake Sea and Genkai Sea, plus locally produced vegetables and meat. The elegant dishes bring out the best of each ingredient and the high quality is sure to impress. Diners can also enjoy a fine selection of local sake from different regions. It is definitely worth the trip to Kurume.