CONTENTS
About Peg
Concept
“French cuisine in harmony with nature”
Peg is an organic French restaurant located in the quiet countryside of Nankan, Tamana District, Kumamoto Prefecture. Led by Chef Hiromi Tominaga, Peg is built on the philosophy of “cuisine that returns to the earth.” Working closely with local producers, the restaurant sources vibrant, life-filled ingredients such as heirloom vegetables and pasture-raised beef to create dishes that reflect the rhythm of nature.
The ingredients are grown without chemical fertilizers or pesticides, raised within natural cycles. Simple techniques such as gentle fire-roasting and fermentation are used to extract and honor the true essence of each ingredient.
Even the restaurant’s architecture reflects the idea of “returning to the earth.” Constructed with natural materials and designed to harmonize with its environment, Peg offers a fully reserved dining experience for up to eight guests. With the chef personally introducing each dish, every meal becomes an immersive and intimate encounter.
Peg’s cuisine is not just about eating—it’s about experiencing the life, place, and people behind each ingredient. It is French cuisine that speaks to all five senses and invites diners into the natural cycle of food.
Chef Hiromi Tominaga
Born and raised in Nankan, Kumamoto, Chef Hiromi Tominaga trained in Fukuoka and Tokyo before studying further in France. He returned to his hometown and opened the original Peg in Kumamoto City, where he developed his unique style of organic French cuisine.
Recognized for his skills and philosophy, he was selected as a “Premium Chef” under Kumamoto’s premium culinary development initiative. In spring 2023, seeking a deeper connection with nature, he relocated Peg to Nankan. There, in a fully reserved space, he continues to serve deeply rooted French cuisine that brings out the life of each ingredient in close partnership with local producers.
Restaurant Recognition
While based in Kumamoto City, Peg received acclaim and was awarded a Bib Gourmand by the Michelin Guide. Since relocating to the countryside, Peg has evolved into a more profound expression of sustainable gastronomy.
Now, the restaurant not only offers French cuisine but embodies a broader ecological and philosophical mission. Peg is anticipated to receive renewed attention from culinary guides such as Michelin and Gault & Millau in the near future.
Dining Prelude
Exterior & Entrance
Tucked away in a peaceful bamboo grove, Peg’s exterior features natural wood and simple lines. The entrance, where the greenery of the forest meets the building’s materials, immediately conveys a sense of calm and presence.
Dining Space
The dining room is a space of warmth and serenity that reflects Chef Tominaga’s attention to detail.
Built using traditional Japanese carpentry without nails, the wooden framework showcases artisan craftsmanship. The walls are inspired by the home of artist Georgia O’Keeffe and constructed using natural earth, giving a soft and grounding texture.
A wood-burning stove provides comfort, while vinyl records softly play in the background—creating a multi-sensory dining atmosphere.
The spacious open kitchen, designed down to the exact working height, allows Chef Tominaga to move seamlessly while cooking. The proximity to the guests brings an engaging sense of culinary “theater” to the experience.
This thoughtful space—its architecture, sound, and warmth—forms the stage on which the Peg experience unfolds.
Menu Presentation
There is no printed menu at Peg.
Each dish is based on the season’s best ingredients. Rather than following a fixed course, the chef crafts each day’s menu according to what nature offers.
Guests do not know what dishes await. But as each course is served, Chef Tominaga explains its ingredients and story. It feels like a meal-sized narrative unfolding in real time.
Starter Tea Ritual
The meal begins not with food, but with two steepings of tea brewed by the chef himself.
This is more than a welcome drink—it is a quiet moment for connection and conversation between the chef and his guests.
Kou-shun oolong tea from Miyazaki Chabo is a rare Japanese varietal with a floral aroma and refreshing taste.
As you slowly savor the tea, a natural conversation with the chef begins to unfold.
Dishes Experienced
Sandwich with Genki Chicken Pâté
The first dish is a sandwich using “Genki Chicken” pâté from Kagoshima, paired with homemade bread baked by the chef’s wife.
Filled with cold butter and dried persimmon, and spread with aromatic mustard, it’s a perfect first bite.
The sandwich balances richness, sweetness, saltiness, and tang—crispy, smooth, and chewy textures in one.
Steamed Spring Onion with Firefly Squid
A gently steamed new onion captures the essence of spring, releasing its natural sweetness upon the first bite.
Paired with Banpeiyu citrus zest, buttery sautéed firefly squid from Hyogo, and salted sansho berries for a layered, seasonal composition.
Horse Mackerel Tartare from Amakusa
Fatty aji is mixed with cilantro, pickled daikon, homemade ginger, mustard, and vinegar.
Topped with thinly sliced Nagasaki red turnip arranged like flower petals, this dish is a beautiful harmony of acidity, richness, and texture.
Kakii from Konagai with Spinach
Steamed oysters from Nagasaki retain plumpness and umami.
Served with buttered spinach, frozen-then-separated purple potatoes, capers, mustard, and a hint of house-made chili and sansho oil.
A rich, mineral, spicy, and vegetable-driven dish with balanced complexity.
Shiitake Flan with Kuruma Ebi
A French-style savory custard flavored with shiitake and shrimp essence.
Topped with burdock fritters for texture and a hidden piece of lightly cooked local kuruma ebi within.
Creamy, earthy, and marine flavors blend in perfect harmony.
House Bread
A hybrid between rustic country bread and fluffy sandwich loaf—designed to enhance the meal without overpowering it.
Fried Beltfish with Aosa Crust
Lightly fried beltfish coated in aosa seaweed breadcrumbs, served with pickled greens and stem wakame.
Finished with shungiku oil, the dish is aromatic, savory, and light with a clean finish.
Homemade Kabosu Soda
A refreshing house-made soda made with kabosu citrus syrup and sparkling water—crisp, aromatic, and gently sweet.
Main Course: Veal from Tamana Farm
The main features grass-fed veal, often undervalued in Japan.
Lean but rich in umami, it’s accompanied by sweet pumpkin purée and sake lees pickles for umami depth and acidity.
A minimal yet thoughtful dish rooted in sustainability and flavor balance.
Dessert & Finale
Served with your choice of coffee, herbal tea, or chai—the latter custom blended by Haiyo, who relocated from Shizuoka to Kumamoto.
The chai is aromatic, spiced, and gently warming.
Herbal tea is made from herbs freshly picked by the chef, customized to the day and mood of the guest—offering a truly one-time-only experience.
Colombian Chocolate & Kumquat Jelly
House-made ice cream with Colombian chocolate, topped with kumquat jelly and caramelized nuts, and finished with a thin tuile.
A balanced dessert of creaminess, richness, acidity, and crunch—leaving a clean, satisfying finish.
Summary & Impressions
Dining at Peg is an experience that connects land, producer, and guest through every bite.
The tea ritual opens space for mindfulness and conversation.
Each course builds naturally into the next—not just through flavor, but through seasonal storytelling and emotional resonance.
Without a printed menu, each dish is born in the moment.
Peg invites diners into a shared narrative—of nature, time, and people.
By the end of the meal, what lingers is not only taste but a quiet appreciation for craftsmanship, ecology, and the care woven into every detail.
Reservations & Access
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Reservations: via the official website form, at least 5 days before the desired dining date
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Address: 560 Fujita, Nankan, Tamana-gun, Kumamoto Prefecture
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Time: Course begins at 12:00 PM
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Closed: Sundays, Mondays, and Thursdays
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Nearest Bus Stop: Maehara (Nankan Town) – approx. 9-minute walk from the stop (served by Kyushu Sanko Bus)
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More Info: Available on Peg’s official website, Facebook, and Instagram
Here’s your guide to enjoying a journey to Peg.
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