In the coastal city of Shimonoseki, the transition into summer is marked by a distinct culinary tradition. Risonare Shimonoseki has introduced a new seasonal dinner menu at its signature restaurant, OTTO SETTE SHIMONOSEKI, which reinterprets the region’s celebrated fugu (pufferfish) through the lens of Italian technique. The nine-course experience is designed to reflect the local maritime environment, pairing Yamaguchi’s seafood with regional citrus and curated local beverages.
A Coastal Aperitivo Overlooking the Kanmon Strait
The evening begins on the resort’s terrace, where guests are served an aperitivo as the sun sets over the Kanmon Strait. This opening selection features five appetizers that highlight the variety of Yamaguchi’s summer seafood. Notable inclusions are a turban shell tartara seasoned with basil and a rich rosy seabass served alongside a tangy caponata. The selection also features local sea urchin, providing a concentrated taste of the surrounding waters in a setting defined by the sea breeze and the movement of the strait.
The transition from the terrace to the main dining room marks the start of the formal courses, where the focus shifts to a deep exploration of local ingredients and textures.
Innovative Italian Cuisine Featuring Local Fugu
The dining concept at OTTO SETTE SHIMONOSEKI centers on the versatility of fugu, incorporating the fish into six of the nine dinner courses. One of the primary highlights is a Tajarin pasta dish, where grilled squid and fugu roe are accented with a touch of lime to provide a bright, seasonal profile. The menu seeks to showcase the ingredient in unexpected forms, moving beyond traditional preparations to explore how its delicate flavor interacts with Italian staples.
Another central dish is the Saltimbocca, which replaces traditional veal with tender fugu. The fish is paired with savory beef prosciutto and served with seasonal zucchini flower fritters. This preparation highlights the firm texture of the pufferfish while balancing it with the salt-cured depth of the ham and the crispness of the summer vegetables.
Refreshing Citrus Desserts and Local Pairings
The meal concludes with a dessert inspired by the dynamic currents of the Kanmon Strait. The citrus and lemon torta utilizes local Nagato Yuzukichi and Amanatsu oranges, offering a vibrant and acidic finish that cleanses the palate. The dessert’s presentation and flavor profile are intended to evoke the energy of the coastal landscape.
To complement the menu, the restaurant provides a curated selection of pairings that include local Yamaguchi sake and regional wines. These pairings are chosen to enhance the nuances of the seasonal ingredients, allowing diners to experience the depth of the region’s viticulture and brewing alongside its maritime bounty.
Property details
- Property
- Risonare Shimonoseki
- Official site
- https://hoshinoresorts.com/en/hotels/risonareshimonoseki/sp/ottosette/
