Kyushu Cuisine Fukuzo Omiya

Special offer for NEW OPEN only★] Over 70 kinds of all-you-can-drink menu♪ A wide variety of sours, cocktails, shochu, sake, and more! This is a great plan for a small party in the Omiya area. New Year's Holidays From 12/15 to 1/6, all-you-can-drink plan is 1800 yen. Please note that the all-you-can-drink price will be 1800 yen from 12/15 to 1/6.

We have over 70 kinds of all-you-can-drink menu including sours, cocktails, shochu, sake and more! Unlimited all-you-can-drink without worrying about the time is only 1,800 yen! We also accept same-day reservations, so please feel free to contact us for more information. Please feel free to contact us for more information. This service is not available from 12/15 to 1/6. Please note that this service is not available from 12/15 to 1/6.

Yufu Course A total of seven well-balanced dishes including sweet potato sticks, steamed chicken and tofu salad, two pieces of sashimi directly from Toyosu, and Hakata iron pot gyoza. Taro and dashimaki tamago with raisin sauce and Nagasaki chanpon filled with vegetables will satisfy your body and soul. The course finishes with black sesame pudding for a relaxing break.

Amakusa Course The first half of the course begins with a seasonal small bowl of cooked food, followed by a colorful seven-course salad and carpaccio of seasonal fish shipped directly from Toyosu. The Oita specialty, chicken tempura tartar, and the tender satsuma-age and simmered root vegetables will leave you feeling satisfied. Finish with a hearty yakisoba noodle with sauce and plenty of vegetables in this casual course. 2 hours on Fridays, Saturdays, and eve of national holidays

"Aso Course - Aso -" This luxurious menu blends Japanese and Western cuisines, featuring the main dish—"Salt-Grilled Red Seabream with Asparagus"—served with a rich béchamel sauce. The menu features a four-piece sashimi platter delivered directly from Toyosu, a salad of tiger prawns and scallops, and “Satsuma Black Pork Braised in Soy Sauce with Tempura,” among other exquisite dishes crafted from carefully selected ingredients with a special touch. To round out the meal, we serve “bite-sized temari sushi” made with bluefin tuna and red sea bream—a supreme course that showcases the chef’s artistry.

"Kokonoe Course" A well-rounded menu featuring an abundance of seasonal ingredients from spring through early summer, such as "Early-Season Bonito in Tosa-Style Dressing" and "Saury Grilled in Saikyo-Style." For the main course, we’ve prepared a hearty "Deep-Fried Kagoshima Black Pork Belly and Tofu." The menu also features exquisite dishes that showcase the chef’s meticulous craftsmanship, such as simmered eggplant and sweet-simmered fava beans, and concludes with a refreshing “Bukkake Soba with Grated Daikon and Pickled Plum.” *On Fridays, Saturdays, and the day before a holiday, there is a 2-hour time limit.

"The Mitake Course - Otake -" This course features a fragrant, exquisite main dish: "Sautéed Sea Bass with a Toasty Flavor" served with a shallot sauce. It features a selection of carefully crafted dishes that pair perfectly with drinks, such as a two-item sashimi platter delivered directly from Toyosu and Oita’s famous “fluffy chicken tempura,” served with mustard ponzu. From the salad of fried potatoes and whitebait to the finishing touch of “sea bream-style fried rice,” this satisfying course showcases the unique character of each ingredient.