HEIJU ＋

Foie gras terrine paired with kinako—roasted soybean flour—was an unexpected combination that stayed with one visitor after a course at HEIJU ＋. The rich foie gras was followed by mushroom soup with seared fugu milt, a dish described as bringing together the creamy soft roe and the flavour of mushrooms. Thoughtful pairings like these build anticipation for the next course, making this menu appealing to diners who enjoy discovering new combinations of flavours.

For the fish course, a visitor described Kumamoto flounder topped with salted tomato, with the crushed tomato enjoyed like a sauce. Next came orecchiette in an oil-based sauce with prawns, scallops and hiratake mushrooms. A large prawn made the pasta especially substantial, while the other ingredients and sauce brought plenty to savour. Another visitor also mentioned handmade pasta and Kumamoto beef steak. The course’s meat dish was a fillet of akaushi beef, cooked at a low temperature before being grilled and served with mashed potatoes and red wine sauce. The tender beef and sauce make for a satisfying course on the way to the meal’s close.

Other menu options mentioned include squid gnocchi with basil sauce, salad topped with bottarga, and an asparagus and sakura shrimp appetiser. Alongside the pasta that made an impression as part of the course, these offer a range of Italian dishes to consider. Visitors have also reported enjoying tiramisu, hazelnut ice cream, baked sweets and coffee after their meal. Other dessert options mentioned include rare cheesecake, almond-blossom panna cotta, canelés and financiers, so there is also a choice to make at the end of the meal.

The restaurant has private rooms and counter seating. One visitor said they were able to take their time over the food and conversation. Reservations are recommended for dinner, so booking ahead is a good idea if you are planning an evening course.