Sabayon
1 June – 22 July & 30 July – 23 August 2026
From the fertile plains of Saga to the coastal waters of Nagasaki and the volcanic landscapes of Oita, this seasonal collection celebrates the rich culinary heritage of Kyushu through thoughtfully crafted add-ons. Each dish brings together exceptional Japanese ingredients with Sabayon’s contemporary European culinary philosophy.
Featured creations include Saga beef tartare with miso-cured egg and anchovy toast, 120g Saga beef sirloin à la plancha with porcini ragout and celeriac purée, champagne-cured mackerel with caviar, braised aubergine and ogonori, and asparagus tart with seaweed and black garlic velouté.
Exclusively available as add-ons to Sabayon’s existing degustation menus.
Reserve