Crispy, then Tender… Savor the Premium Fish “Hagi Amadai” in the French style.
Royal Masterpiece
RIHGA Royal Hotel Kokura
Restaurant Chambord
Amadai from Yamaguchi Prefecture, snezhanka with early spring vegetables, fennel-scented tofu, and soup de poisson jus
Restaurant Chambord, the main dining establishment at RIHGA Royal Hotel Kokura, is a special space offering French cuisine where tradition and innovation intersect. Located on the 28th floor at the top of the hotel, it boasts an attractive location with panoramic views of the Kanmon Straits, Kitakyushu’s cityscape, and fantastical nighttime views of industrial facilities.
Here, we introduce a first-rate dish with a spring-like appearance using amadai (tilefish) from the city of Hagi in Yamaguchi Prefecture. This available at the “Welcome! Yamaguchi Prefecture Product Fair” where you can enjoy a wealth of foods from the neighboring prefecture of Yamaguchi.
For this fair, Chef Hirokazu Minoshima personally inspected the producing areas in Yamaguchi Prefecture, and carefully selected ingredients through dialogue with producers. He focused in particular on amadai from Hagi, whose high quality he knew from his experience at RIHGA Royal Hotel (Osaka), and selected it as the star of this dish. Chef Minoshima says, “The wild-caught amadai landed at Hagi port has plump flesh with a characteristic texture that flakes tenderly when cooked. We have it sent directly from the fishing port in fresh, excellent condition. I created this dish to bring out the maximum appeal of wild-caught amadai.”
The amadai skin is crisply grilled, as in the scaled grilling technique from Japanese cuisine, to bring out its fragrant aroma, while the flesh is slow-cooked at low temperature with seaweed butter made in-house for a plump finish. The accompanying snezhanka is new variation of a traditional Bulgarian yogurt dish. Spring vegetables are dressed in a garlic-infused yogurt sauce, creating a refreshing flavor.
“The yogurt’s acidity enhances the sweetness of the amadai, and the dish is finished so you can enjoy the amadai with the texture of spring vegetables,” says Chef Minoshima. “Tofu infused with the fragrance of fenouil (fennel) provides an accent.” Traditional French culinary techniques are combined with the essence of Japanese cuisine, creating an even richer flavor.
All of the ingredients are arranged to unite as one on a single plate, and as you break the items apart and eat, the various elements harmonize. Along with the crispy texture of the skin, there is a wafting garlic aroma, deepening the flavors. The amadai flesh steamed in seaweed butter melts tenderly in your mouth with the ocean’s fragrance… We hope you will savor this taste that evokes the spring sea.
“Amadai from Yamaguchi Prefecture, snezhanka with early spring vegetables, fennel-scented tofu, and soup de poisson jus” can be enjoyed as the dinner course (from ¥10,120 / until March 31, 2025).
RIHGA Royal Hotel Kokura
Restaurant Chambord
TEL +81 (0)93-531-1121
28F 2-14-2 Asano, Kokurakita-ku, Kitakyushu, Fukuoka 802-0001, Japan
※All prices include tax.
※All pictures shown are for illustration purposes only.
※Menus are subject to change due to seasonality and product availability.
※All products are subject to renewal or discontinuation without notice.
