À CET ENDROIT,À CET INSTANT
At this place,
You can only enjoy that moment
Innovative French
"LES CINQ SENS" means "the five senses" in French.
The chef's table style seating around the counter provides a space where you can enjoy the taste, sight, smell, movement and sound.
The chef uses ingredients grown in collaboration with producers from all over Nagasaki, including the sea, fields, mountains, and pastures.
We convey the natural beauty of Nagasaki through our cuisine.
An experience you can only get here.
INGREDIENTS
The chef himself visits around 80 producers in Nagasaki Prefecture to carefully select the quality and passion of the makers.
In addition to the carefully selected course menu that conveys "the seasonal flavors of Nagasaki that can only be eaten here now,"
They also offer their own original whole-wood prosciutto, which took two years to develop.
The pork used for the prosciutto is "Isami Pork Premium 100" from Doi Farm in Isahaya City.
The black pigs are raised on home-grown "Nikomaru" and "Fukuyutaka" rice.
You can enjoy the strong flavor of the lean meat and the rich aroma and sweetness of the fat.
No additives are used and it is finished with Goto salt.
If you are enjoying your main meat dish, we provide you with a custom-made steak knife.
Developed jointly with Tanaka Kama Kogyo of Omura City, the handle is made of antlers from Tsushima and camellia wood from Goto.
It is a masterpiece that is packed with not only ingredients but also the charm of Nagasaki.
They also offer special herbal teas made with fresh herbs grown in carefully selected soil.
You can relax and unwind after your meal.
ESPACE
Set in a realistic kitchen, you can enjoy your meal while watching the cooking process and the chef will also give you explanations about the dishes.
CHEF
YOSHIKI KOMI
Two-star restaurant in Carcassonne, France
He began his career as a chef at "LA TABLE de Franck Putelat."
After returning to Japan, he worked at "LA TABLE de Joël Robuchon" in Ebisu, Tokyo.
I was involved in the opening of a French restaurant in Nishi-Azabu.
He was appointed sous chef at the French restaurant "Coteau." in Daikanyama.
In 2021, it was selected as one of the 100 Best French Restaurants in Tokyo 2021, alongside other renowned Michelin-starred restaurants.
In the same year, he moved to Nagasaki and became head chef at a members-only restaurant.
In October 2024, he will become head chef of LES CINQ SENS, the main dining area of Stadium City Hotel Nagasaki.
RÉSERVATION
We are accepting reservations.