Hotel New Otani Hakata Head Chef Oda devised the menu and all the exquisite dishes for this "Grand Banquet."　

The first dish served was a crunchy salad of locally sourced vegetables and Nijo Camargue red rice. Underneath the green leaf there was potato and carrot, then Nijo Camargue red rice, making this a three layered salad. A salad that has put together with Camargue red rice is truly the work of a professional!

This rich, thick soup is made with "Yoshi Ebi (Sand Shrimp)," "Shiba Ebi (Shiba Shrimp)," "Buzen Hongani (Buzen Crab)," as well as Fukuoka nori (seaweed), and featured some of the exquisite ingredients that the Head Chef was particularly keen on using for this event.

The Western style soup had lots of Fukuoka nori inside... A perfect combination!
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