Kyushu's Fall Flavours

Japan's southern island of Kyushu is an agricultural paradise blessed with lush countryside, mountainous terrain, and an abundance of pristine seafood. The region's nutrient-rich volcanic soil and warm temperate climate nurture a host of produce and livestock.

To enjoy high quality signatures from this area, head up to Nami, located on Shangri-La Hotel's 24th floor. This October, the elegant restaurant is presenting an omakase dinner showcasing autumn's bounty. The restaurant is particularly known for its signature dashi, steeped with premium kombu and katsuobushi. The latter is sourced from a producer in Kyushu that only selects one piece out of 10,000 to be fermented and aged. The result is a dashi infused with a complex and sweet flavour, along with intense aroma and umami. This flavourful broth is featured in many of the dishes in the menu.

The seven-course Kyushu menu kicks off with a trio of appetisers: abalone slowly cooked in niban dashi (second brew) until tender, and infused with the broth's natural umami, then topped with mellow and sweet moro miso. There's also shimeji mushrooms garnished with chrysanthemum petals, as well as delicate skin of soy milk lifted with a touch of pungent wasabi and pops of briny ikura.