Orochi to Hiiragi

(Serves 2-3) A luxurious 'water vapor steam' dish that uses the renowned 'Oita Wagyu' to the fullest. Combined with the umami of the vegetables, it offers an exquisite flavor.

※The whole fish presentation is available by reservation only. The individual items 'Seki horse mackerel' and 'Seki mackerel' do not come with the whole fish presentation, so please be aware of this in advance.

Bungo beef is raised in the rich natural environment of Oita, and its meat quality is characterized by a rich flavor, mildness, and a melt-in-your-mouth taste.

Kuwanji chicken is soft, flavorful, and juicy. It is a brand of chicken that was the first in Japan to crossbreed with silkies, inheriting those characteristics in its head.

Tempura originating from Oita

This is the soul food.

Uses Nishikigoi pork belly.

This is a perfect accompaniment for sake.

A hearty stew from Hita rich in flavor.

A nostalgic sweet for the prefecture's residents.

Fluffy finish made with yam,

Sweet and savory simmered chicken and burdock.

Luxuriously topped with shirasu caught in Beppu Bay. This salad is a perfect match with our proud Cattleya kabosu dressing.

A simple salad with kabosu miso dressing.

A refined omelet made with carefully selected eggs and rich, flavorful dashi.

Cream cheese marinated in Fujiyoshi soy sauce 'Cattleya' makes for a rich snack.

A simple dish made by grilling locally sourced thick donko shiitake mushrooms with salt.

A sharp accompaniment for sake.

The rich cream cheese made from homemade yogurt pairs perfectly with smoked pickles.

Deliciously chilled.

The second installment of the meat miso series with an exquisite crunch.

Cucumbers that have been smashed and topped with homemade meat miso.

The meat quality nurtured by the rich nature of Oita is flavorful and has a mellow, melting taste. *The cut may vary depending on the supply.

You can't stop your chopsticks from reaching for the delicious broth that seeps out from the tenderly simmered beef tendon.

Luxuriously grilled single slice of Oita Wagyu beef.

The deliciousness of Crown Chicken, grilled to perfection.

Plenty of tartar sauce made with crushed eggs from 'Ranou Eggs' in Hinode Town. Made with domestic chicken breast.

Chicken tempura originating from Oita. Made with domestically produced chicken.

A hidden signature dish of Orochi seasoned with 10 types of secret spices. Made with domestic young chicken thighs.

A classic favorite for everyone, a staple at taverns.

Crispy and juicy skewered cutlet.

Fluffy finish with yam.

The savory flavor of the meat and the sweetness of the fat make the rice irresistible.

Please choose from 'Ume, Sake, or Mentaiko'. Made with locally sourced tea leaves.

A fisherman's meal from Oita, which can be served as a dashi chazuke for an additional 100 yen.

A proud flavor born from our restaurant's staff meal.

The richness and flavor of the Ranou brand.

Mixed rice made with shirasu from Beppu Bay and locally produced perilla leaves. The aroma of sesame adds an accent.

The taste of my hometown Oita

Homemade creamy texture. The most popular item. A dessert made with great effort by the izakaya's owner.

Black ice cream made using a natural food coloring based on Danish peat.

The sweets of Oita.

Toast generously topped with honey, served with ice cream and whipped cream.

A nostalgic sweet for the prefecture.