Nagasaki Marriott Hotel (Nagasaki City, Nagasaki Prefecture; General Manager: Shigeru Omoto) is holding the 5th installment of its gourmet dinner series at HARBELLA, the all-day dining restaurant known for offering a "here-only dining experience" built around locally sourced ingredients.
This time around, the popular event takes on an "Australian wine" theme, pairing a special course crafted just for the occasion by Executive Chef Masayuki Haeiwa with wines carefully selected by the sommelier. Guests can look forward to a one-night-only evening where wine and cuisine shaped by Australia's rich natural landscape come together.
Event Overview: Moonlight Soirée
- Date: Friday, September 11, 2026
- Price: ¥25,000 (tax and service charge included)
- Capacity: 40 guests
- Time: Reception from 6:30 PM, dinner begins at 7:00 PM
- Reservations: By phone at 095-895-8884 (reception hours 10:00 AM to 10:00 PM), or via the QR code for Web reservations
- Official website: https://www.marriott.com/ja/hotels/ngsmc-nagasaki-marriott-hotel/overview/
Menu — Soirée d'HARBELLA
Sommelier-Selected Australian Wines
Chandon Brut (sparkling wine)
A leading Australian sparkling wine made mainly from Chardonnay and Pinot Noir grown in the cool climate of the Yarra Valley. It carries refreshing notes of citrus and white flowers along with fine, delicate bubbles, and its fresh, well-balanced flavor brightens the start of the meal.
Yarra Valley Pinot Noir (red wine)
A Pinot Noir from Yarra Valley, one of Australia's leading wine regions. Delicate cherry and raspberry aromas harmonize with subtle spice notes, while refined acidity and a smooth texture make it an elegant partner for the course.
The Series So Far
Nagasaki Marriott Hotel has held its gourmet dinner series around the theme of discovering new flavors through carefully selected ingredients paired with wines from around the world. With each installment, the hotel has explored new pairings, pursuing the many possibilities of food-and-wine matching.
- 1st: Roasted French squab "Salmis de Pigeon" × Italian wine
- 2nd: Roasted lamb from Provence, southern France, "Réserve" × Southern French wine
- 3rd: Roasted Kyo duck and seared foie gras × Portuguese wine
- 4th: Nagasaki Wagyu fillet Wellington in red wine sauce × Greek wine
Executive Chef's Comment
Masayuki Haeiwa
"For this gourmet dinner, the main dish is lamb from Provence, southern France. We've prepared an 'Épices' sauce, made with burnt honey infused with the aromas of cinnamon, clove, and quatre épices.
We hope you'll enjoy this special pairing of the milky, richly flavored lamb with the spicy nuances of the Australian red wine, Yarra Valley Pinot Noir."
Notes
- Photos are for illustrative purposes only.
- Prices shown include consumption tax and service charge.
- Menu contents may change depending on ingredient availability.
- Guests with food allergies are asked to inform the hotel at the time of reservation; same-day requests may not always be accommodated and may require additional time.
- Alcohol will not be served to guests under 20 years of age or to those who will be driving.
