FOOD
Introducing the dishes from our limited-time course
Three types of appetizers
Course menu
●Homemade bite-sized roast beef made from Japanese black beef ●Bungo chicken ham, Chojahara scallion with vinegared miso ●Sea urchin and locally grown shiitake mushrooms in chawanmushi
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Three types of appetizers
Course menu
●Homemade bite-sized roast beef made from Japanese black beef ●Bungo chicken ham, Chojahara scallion with vinegared miso ●Sea urchin and locally grown shiitake mushrooms in chawanmushi
Bungo Channel Sashimi Plate: Seki Mackerel, Seki Horse Mackerel, Scarlet Shellfish
Course menu
Shipped directly from Saganoseki every day.(Contents may change depending on availability.)
1/10
Bungo Channel Sashimi Plate: Seki Mackerel, Seki Horse Mackerel, Scarlet Shellfish
Course menu
Shipped directly from Saganoseki every day.(Contents may change depending on availability.)
3 kinds of horse meat sashimi delivered directly from Kumamoto
Course menu
●Marbled meat ●Red meat ●Futa eel from the famous restaurant "Suganoya".(Contents may change depending on availability.)
1/10
3 kinds of horse meat sashimi delivered directly from Kumamoto
Course menu
●Marbled meat ●Red meat ●Futa eel from the famous restaurant "Suganoya".(Contents may change depending on availability.)
Salad of Oita Prefecture-grown leaves, hot spring paprika, and Kantakun with Yuwakiya soy sauce kabosu dressing
Course menu
Fresh, carefully selected vegetables from Oita with the refreshing scent of kabosu.A delicious salad accented with crispy ama-kun.
1/10
Salad of Oita Prefecture-grown leaves, hot spring paprika, and Kantakun with Yuwakiya soy sauce kabosu dressing
Course menu
Fresh, carefully selected vegetables from Oita with the refreshing scent of kabosu.A delicious salad accented with crispy ama-kun.
Deep fried fugu with shiitake mushroom tartar sauce and komomo vinegar
Course menu
Deep-fried raw puffer fish served with homemade tartar sauce made with kabosu juice.
1/10
Deep fried fugu with shiitake mushroom tartar sauce and komomo vinegar
Course menu
Deep-fried raw puffer fish served with homemade tartar sauce made with kabosu juice.
Bungo chicken tempura and Oita vegetable tempura (shiitake mushrooms, Otohime garlic, Ajiichi green onions)
Course menu
Oita specialty Tori-ten♪ Made with brand chicken.Served with carefully selected vegetable tempura.
1/10
Bungo chicken tempura and Oita vegetable tempura (shiitake mushrooms, Otohime garlic, Ajiichi green onions)
Course menu
Oita specialty Tori-ten♪ Made with brand chicken.Served with carefully selected vegetable tempura.
Thickly sliced rice-based pork loin grilled at low temperature, chive-style
Course menu
Extra thick, hand-cut, Rice Blessing Pork loin is slowly cooked at low temperature and finished in an Oita Chinese style "Nira Pork" style.
1/10
Thickly sliced rice-based pork loin grilled at low temperature, chive-style
Course menu
Extra thick, hand-cut, Rice Blessing Pork loin is slowly cooked at low temperature and finished in an Oita Chinese style "Nira Pork" style.
Ryukyu rice bowl
Course menu
This is the perfect final meal.Made with fresh sashimi caught in the Bungo Channel.
1/10
Ryukyu rice bowl
Course menu
This is the perfect final meal.Made with fresh sashimi caught in the Bungo Channel.
Dumpling soup with plenty of root vegetables
Course menu
Carefully prepared vegetables and dumplings with a pleasant chewy texture.A truly delicious broth.It's a delightful dish to end a party.
1/10
Dumpling soup with plenty of root vegetables
Course menu
Carefully prepared vegetables and dumplings with a pleasant chewy texture.A truly delicious broth.It's a delightful dish to end a party.
Soft and fluffy pudding made with Taketa eggs
Course menu
A smooth and creamy pudding made with rich eggs.
1/10
Soft and fluffy pudding made with Taketa eggs
Course menu
A smooth and creamy pudding made with rich eggs.