Counter French Kirishima / カウンターフレンチ霧島

Signature menu

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  Rabbit pate en croute
  After winning the 2015 Pate en Croute Japan competition, Chef Okamura was awarded the Special Jury Prize at the Pate en Croute World Championships.
  Chef Okamura's specialty, rabbit pate en croute.
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  Wakayama Kumano sweetfish spring rolls, avanade
  The Tonda River is a clear stream in Wakayama that originates in the mountains of Kumano Kodo. Ayu fish grown in the underground water is rolled with yellow chives, a specialty of Okayama, and made into spring rolls. The skin is slightly sprinkled with sansho (Japanese pepper) and dipped in tapenade made from the entrails of the ayu fish.
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  Plenty of ripe mango goat's milk fromage ice cream
  A dish served as dessert for a course meal. It is made with perfectly ripe mangoes from Miyazaki Prefecture. Desserts vary depending on the season, as we place importance on seasonality.
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  Chef Takaaki Okamura_Skills honed at grand maison and three-star restaurants
  Chef Takaaki Okamura.
  He trained at domestic grand maison and three-star restaurants and studied at Hôtel de Yoshino, pursuing French classic cuisine in a foolish way.
  In September 2021, he will go independent and open his own restaurant with his colleagues from his training days.
  In the spring of 2023, he became independent and reopened the restaurant as "Counter French Kirishima".
  We hope you will fully enjoy the balance of flavors created by our chef, who makes the most of the ingredients, and the delicate, gentle, and deep dishes he creates.