antica locanda MIYAMOTO

The course begins with a stylish-looking charcuterie decorated on stumps and driftwood. The contents change occasionally, but it offers the full flavor of pork in various parts, such as back fat and shoulder meat.

A terrine made with tomatoes from Kumamoto Prefecture, one of the top producers in Japan, served with the green cream of spinach and edamame. Seared squid is topped with dried tomato powder. The different textures make this dish enjoyable.

Steak of Kumamoto's native Akaushi beef, raised freely in Aso, the largest grassland in Japan. It is characterized by its low-fat content and refreshing aftertaste. Try the wood-fired sirloin or ribeye for a taste of the original deliciousness of red meat.