A French restaurant that just opened on April 15, 2018, on Kouri Island, a remote island in northern Okinawa.Restaurant 6 Enjoying an exquisite French course at Restaurant SIX! This is part two!
"Restaurant Sis" - The ultimate French course born from the sixth sense on Kouri Island (Part 1)
This is a place that was in Nagoya until last year, 2017.French Restaurant Chez Kosugi」、「Iletetunefuwa Hiroyuki Kosugi, the owner-chef who ran the French restaurant "Il etait une fois," and his wife...Tae KosugiThis shop was opened after the owner relocated to Okinawa, which is the owner's hometown!
The interior of the restaurant is chic and modern, exuding a calming atmosphere. The Ryukyu pine sculptures suspended from the ceiling sway gently, casting shadows that create an artistic world of light and shadow on the pure white tablecloths!
With 16 seats, all offering ocean views overlooking Kouri Bridge, this restaurant provides a peaceful and relaxing atmosphere where you can enjoy the view of the sky as it turns blue at sunset!
The only course available is Chef Kosugi's omakase (chef's choice) course for 18,000 yen (excluding service charge and tax). Each dish is served in a small portion, and the special dinner will feature over 20 dishes that showcase Chef Kosugi's imaginative and creative world, delighting you with its rich sensibilities!
this time"Restaurant 6 We also have a place at "Restaurant SIX".Lade Gourmet & Hotel Web MagazineWe would like to introduce the "Traveling with Ceramics Series" planned by [company name], and the ceramic artist who appeared in the first installment of the series isGaku ShakunagaThe sharp tableware boasts a simple design that eliminates unnecessary elements, and the second project was undertaken by [Name of participant].Kazuhiko ShimooMr. Miss&Saori ShimooThe husband and wife duo of artistsShimoo DesignWe've collaborated with a company that embodies the "beauty of Japan," creating wooden tableware that is both rational and aesthetically pleasing!
「Restaurant 6At "[Restaurant Name]", they use very unique tableware to match the image of each dish, but on this day, Chef Kosugi looked at the tableware we brought and was delighted, saying, "These are pieces I really wanted to see in person!" and even changed some of the tableware to collaborate with us!
[Restaurant SIX ~Special Dinner~]
<14th dish> × <Mt. Sukunaga gen petri dish >
The beautiful nautilus shellfish, whose color changes depending on the light and can appear rainbow-like, is served in a warm scallop consommé soup that shines with a clear, golden hue, reflecting the meticulous preparation! The aroma of the sea, rising with the steam, is prepared without salt, resulting in a delicious flavor that permeates to the core of your being!
"Bachelet-Monnot Saint Aubin 1er Cru En Remilly 2015"
A superb Chardonnay crafted by the Bachelet brothers, boasting a beautiful, translucent pale green hue!
<The 15th dish>
The strikingly vibrant violet color of the large platter immediately catches the eye, and it holds a chrysanthemum quiche, radicchio, and marinated red onion, garnished with slices of purple cauliflower, lippia flowers, and purple cabbage powder, showcasing a brilliant sense of style in its monochromatic arrangement!
The crust has a crisp yet crumbly texture, the bitterness of the radicchio adds a sophisticated aroma, and the sweetness of the vegetables makes this an elegant and healthy quiche!
<The 16th Dish> × <Mt. Sukunaga mars himawari＞
This roasted cauliflower is one of Chef Kosugi's specialties, which he has been serving since his previous restaurant in Nagoya!
The scent that rises the moment it's placed on the table is incredible!
This cauliflower dish, which is slowly baked in the oven for about an hour while being basted with butter, is simple, but that's precisely why it starts with discerning the quality of the ingredients. The chef specifies to the wholesaler that the cauliflower must be ready for cooking, and only cauliflower that he himself has selected is used! Nowadays, it seems that they are able to source from a stable producer, but initially, they had to try and refine the recipe over and over again!
This dish, which holds such special meaning for the owner, is a favorite among regulars from the previous restaurant, and apparently some customers even request "a bucketful!"
The cauliflower, fresh out of the oven, is served piping hot, steaming as you take a bite. The crispy, fragrant exterior and the tender, fluffy interior create an irresistible buttery aroma that washes over you, making it dangerously addictive! This dish truly showcases the full potential of cauliflower!
<Dish No. 17>
As a palate cleanser, a bright red radish is served on the fork! Marinated in calamansi vinegar, it has a refreshing taste that resets your palate, contrary to its appearance!
<Bread>
Popular in Nago CityPancholina（PANCHORI-NAWe offer fragrant bread sourced from )!
<The 18th Dish> × <Mt. Sukunaga gen Thin bowl＞
A kataifi pastry shaped like a bird's nest is topped with a soft-boiled quail egg and drizzled with a fragrant white truffle sauce! Every bite is a luxurious treat!
<The 19th dish>
These numbered cookies, made with black truffle butter, are another item that has been a long-standing tradition since the previous store!
These rich butter sandwich cookies are made with butter infused with the aroma of high-quality black truffles, resulting in a moist and decadent treat!
Each item is numbered, and apparently, this number represents the number of customers who have visited the store. It truly is a precious item that commemorates the store's history and keeps you company!
The words that his wife, Myo, said while serving were also lovely: "My husband and I eat the 'number 0' and then we have our customers count the numbers together from there♪"
Our memorable numbering was [08329] and [08330]! We look forward to seeing what our numbering will be on our next visit!
<Dish No. 20>
Finished to a light medium-rare, the plump and juicy red shrimp boasts a rich umami flavor, complemented by the refreshing aroma of verbena! Picking a sprig of fresh verbena with your fingers instantly draws you in, refreshing your mind! Then, with those fragrant hands, take a bite of the red shrimp!
<21st Dish> × <Mt. Sukunaga gen petri dish >
Salad de Rice, a rice salad!
"Gifu Prefecture's producer of organic, pesticide-free vegetables"Ibuka FarmThis hearty salad is packed with spicy vegetables like mustard greens and wasabi greens! Crispy carrot sheets add a textural accent to the top, while wild porcini mushrooms and fragrant island rice infused with rice bran are hidden beneath a pot-au-feu broth. The vibrant flavor of the vegetables provides energy, and the acidity of the vinegar soothes the stomach!
"Marsannay Rouge 2014 / Domaine Sylvain Pataille / 2014 Marsannay Rouge Bourgogne"
This elegant Pinot Noir, brimming with refinement and exuding a gentle sweetness, pairs perfectly with the beurre blanc sauce for the next fish dish!
<Dish No. 22>
The high-quality grouper from Nagasaki Prefecture, a white fish with a rich umami flavor, is served with a rich buttery beurre blanc sauce! It's accompanied by three colors of potato chips that match the stone color of the serving dish!
<The 23rd Dish> × <Mt. Sukunaga Reversible Petri Dish >
Okinawa's prized "Chura Pork" is marinated overnight with vegetables and herbs before being roasted to perfection! It's served with butter-sautéed crinkled spinach and celeriac, and enjoyed with a black garlic sauce! This Chura Pork is truly fragrant, and the fat is light and refreshing. I couldn't help but say, "I want to put this in a fancy ramen!" and the owner's wife secretly told me, "My husband puts this on his Soki Soba!" I wish they'd offer that Soki Soba as an off-menu item (lol).
Before the second meat dish, a Scandinavian knife housed in genuine leather was brought out!
This is the "KELLAM Prowler" prepared for the next duck dish. The natural curly birch wood handle fits comfortably in the hand and has a rich texture. The blade is about 7.5 cm long, but it weighs only 158 g, which is lighter than it looks. The slightly rounded blade is made of a special carbon steel, so it has excellent sharpness!
<24th Dish> × <Shimoo Design Floating style round plate >
The Rouen duck, a native breed that has long inhabited the Rouen region of France, is prepared using the racquet method, where it is roasted while being brushed with a sauce made from honey, cider vinegar, and spices such as cinnamon, and served with dried bean sprouts arranged to resemble a bird's nest!
The jujube compote and fermented island shallots provide a nice accent, and it's served with a sauce made from duck jus and kaffir lime, along with truffle salt! Chef Kosugi highly praised this favorite "Shimoo DesignPerfectly paired with the round plate! The bird's nest design gently nestled against the natural wood grain creates a warm and inviting feel, making it a truly delightful dish!
Coffee is,Hoshino Coffee, a specialty coffee shop in Toyohashi City that roasts its own beans.We're using beans from "[brand name]!"
For my herbal tea, I'll be having the Relax Tea (chamomile, peppermint, linden, rose, orange blossom, lemon verbena, lavender) from "Eikokuya," a black tea and Indian curry shop in Nagoya!
<Dish No. 25>
The desserts are in charge of the owner's wife, Myo, and are served on a large wooden plate. This time, there will be six different kinds of desserts, including small pastries!
The dish is served with two kinds of ganache, raspberry and hazelnut, and the U-shaped stone dish is actually a candle holder. It's a wonderful idea to repurpose non-cooking utensils!
The wooden box, resembling a jewelry box, contains an éclair filled with coffee custard cream, placed on top of coffee beans. The not-too-sweet coffee custard cream is the key to this sophisticated éclair for adults!
The white dish contains fragrant matcha jelly and mousse, and refreshing wild strawberries.
Canelé made with plenty of brown sugar
Galette Bretonne made with seasonal yuzu citrus.
Served with pâte de fruits made from mangoes and dragon fruit grown in Okinawa by the father of the wife, Myo!
After the meal, we had a leisurely chat with Chef Kosugi and his wife, Myo, who had some free time! We talked about various adventures, his attitude and thoughts towards cooking, and even the story of how the couple, who are 16 years apart in age, met 20 years ago, and how his cooking completely won over his wife, Myo, leading to their marriage. It was a precious time to enjoy their unpretentious personalities and to interact with the lovely angel! I'm so glad I came all the way to Okinawa!
Chef Kosugi, who thinks about cooking all the time, whether he's awake or asleep, seems to genuinely love cooking and enjoys it in accordance with the intuition that his sixth sense brings about!
The warm hospitality of the two owners, who want every visitor to Kouri Island to enjoy the food here, is evident.Restaurant 6 "Restaurant SIX"!
This restaurant has a unique style, always serving more than 20 dishes, but the flavors are delicate yet will impress your palate. The richness of the cuisine, combined with a playful touch, makes it a valuable restaurant that offers a new experience you won't find anywhere else!
The next morningKouri IslandDespite the lucky break in the clouds,Kouri IslandHaving heard that the ocean's blueness is even more incredible than this, I definitely want to come back to see the clear blue skies, the crystal-clear Kouri blue, and Sis's delicious food again! Everyone, let's go to Kouri Island!!
Restaurant 6 (Sis)
Address: 499-1 Nakijin Village, Kouri, Kunigami District, Okinawa Prefecture
TEL: 0980-56-3733
Available times: 17:00- and 19:30- (select your preferred time when making a reservation)
https://six-kouri.com/
