Yōgikawahagi to Kanmuri Chidori Gojūrokuya Ōita Miyakomachi Filiale

The high-quality hamo brand 'Bungo Himehamo' is caught in the Suo Sea and Iyo Sea off the coast of Kunisaki Peninsula in Oita Prefecture. It is characterized by its rich fat, elegant sweetness, and umami.

Turban shells from Tsukumi, raised on seaweed and nurtured by mineral-rich mountain spring water flowing from limestone mines. Each shell is carefully selected in the best condition. The grilled version, with its soft yet firm texture, is also highly recommended. Heating enhances the rich flavor of the liver and adds a delightful aroma, making it even more flavorful.

Thick and when eaten as sashimi, you can enjoy the elegant aroma of the sea and a crunchy texture.

The skin is crispy and fragrant, while the flesh is tender and fluffy, with a delicate and refined umami flavor that spreads the 'unique refreshing aroma' and 'bitterness of the innards'. The sweetfish is also known as 'Kogyo' and has a refined taste that harmonizes the unique refreshing aroma and the bitterness of the innards. Grilled to perfection with the mild texture of 'Nazuna Salt', the skin is crispy and fragrant, and the flesh is fluffy.

Takeda City is one of the leading corn-producing areas in Kyushu. The significant temperature differences in the climate result in very sweet sweet corn that captures its sweetness tightly. Freshly harvested, it is so soft and juicy that it can be enjoyed raw.

A generous assortment of the freshest Oita brand fish and local seafood, including 'Seki Horse Mackerel' or 'Seki Mackerel', 'Kabosu Flounder', and 'Hiohgi Clam'.

Featuring 'Seki Horse Mackerel' or 'Seki Mackerel', along with locally sourced tuna and other fresh Oita brand fish, served in a size that is easy to enjoy for a small number of people.

Please enjoy the comparison of the richly flavored and elegant 'Kawai' and the 'Kabosu Flounder' that has been fed a diet mixed with the locally produced Kabosu from Oita, resulting in a refreshing and refined taste. Includes a miso soup made with the fish bones! *Depending on the season, the liver may not be available, and on days when Kawai is not in stock, it may be replaced with Umatsurahagi.

Rich liver and flavorful white flesh of live filefish served with yuzu ponzu. *Depending on the season, the liver may not be available, and on days when filefish is not in stock, it may be substituted with triggerfish.

We source seasonal selected oysters from across the country. Please feel free to ask the staff about today's origin. Squeeze citrus to your liking. (1 piece 638 yen / 2 pieces 1,078 yen)

Grilled at 900 degrees. A unique cooking method, original to Gojuroku.

Fresh local chicken served rare for a fragrant flavor, with a smooth texture and rich taste that you can savor with each bite. Please note that while we take safety precautions with our chicken, those who are unwell, pregnant, small children, or the elderly should refrain from consuming it. Also, please be mindful of overeating. For hygiene reasons, items that have been left for a while may be removed. Please enjoy your meal promptly after it is served.

Toroyagen refers to the rare soft cartilage from the chest area, which offers a firmer flavor and satisfying texture compared to regular cartilage. Grilling over charcoal removes excess moisture, resulting in a crispy finish for the cartilage.

An assortment of 4 types of sashimi made from the freshest and most delicious parts of Kanzaki chicken, easy to eat and light in flavor.

Please choose any 2 types from tenderloin, breast, heart, or gizzard. *Please note that the available cuts may change depending on the supply of ingredients.

Rich flavor and tender texture. The yolk from 'Ranou' in Kitsuki pairs perfectly with the beef yukke. Enjoy it with the sauce.

The rich beef liver sashimi is perfect as a snack with alcohol. Please enjoy the umami and deep flavor that spreads with each bite. (*It has been heated at low temperature.)

Using the prosciutto of SPF pork 'Sakura King' delivered with confidence from Aki Farm in Kunisaki City, Oita Prefecture. You can enjoy the umami of Sakura King amidst a moderate saltiness.

Since its establishment in 1919, Nitanda Soy Sauce Shop in Nakatsu City has been dedicated to soy sauce production, rooted in the local flavors. This non-oil kabosu dressing is made using high-quality kabosu from Oku Bungo Oita Prefecture. Enjoy the refreshing aroma and acidity, along with the mild flavor, paired with healthy and gentle seasonal green vegetables.

It has a luxurious flavor with sweetness and moderate acidity, as if you are eating a fruit. Please enjoy it with salt from Saiki or mayonnaise.

A dish that enhances the aroma of the sea and mountains, featuring fresh and crunchy local octopus from Oita and thick, flavorful extra large shiitake mushrooms stir-fried in rich chicken miso butter.

Kokonoe Town in Oita Prefecture is one of Japan's leading producers of shiitake mushrooms. This product is so rich in texture and flavor that it is referred to as the abalone of the forest.

This tamagoyaki is packed with rich umami from the broth of Crown Land chicken. The fluffy and soft eggs pair perfectly with the chicken miso.

Super high in protein! This is a Sasa Kamaboko made with flavorful beef tongue. It is hand-formed and carefully grilled one piece at a time.

A local dish from Oita, this fish dish is made by soaking sashimi in a sweet and spicy marinade. The fragrant flavor of sesame enhances the umami.

Using tea beans that have a richer flavor and sweetness compared to regular edamame. An irresistible dish with a rich roasted aroma.

A dish that combines the sweet ayame soy sauce from Hita City, Oita Prefecture, with smooth cream cheese. The richness of the sweet soy sauce spreads, making this rich snack cheese perfect for beer, wine, or sake, pairing well with any alcoholic beverage.

Crispy fried coating with moist and fresh chicken breast inside. A skill of the artisan. *Uses 'Cold Ham (Cured Ham)'... A non-heated meat product that has been washed with strong acidic water, salted, dried, and aged. *While our chicken is prepared with safety in mind, we advise those who are unwell, pregnant, small children, and the elderly to refrain from consuming it. Please also be cautious of overeating. For hygiene management, items that have been left for a while may be removed. Please enjoy promptly after serving.

The karaage made from three parts of rich Kanzachi chicken is low in fat and has a firm texture. Be sure to try comparing them.

Oita specialty 'Chicken Tempura'.

Half (including tax 968 yen) Enjoy crispy tempura made with seasonal ingredients.

Totsuki 'Princess Garlic' from Oita City is grown hydroponically at Wada Farm in Totsuki. This young garlic can be eaten entirely, including the stem, garlic, and roots. It has a strong aroma when eaten, yet the smell does not linger the next day.

Bottarga made from the roe of the yellowtail. The concentrated flavor of the fish eggs pairs well with the fluffy potatoes.

Please enjoy the tender flesh that mixes with the simmering sauce infused with the rich flavor of the liver. *Depending on the availability of cowfish, we may serve it with other fish species, such as the horse-faced leatherjacket. Thank you for your understanding.

With a finely textured and tender meat quality, the fat is sweet and of high quality 'Kinun Pork'. Wrapped around a rich and satisfying large shrimp, it has been grilled to a fragrant finish. Please enjoy it with delicious Japanese sake. 1 piece/748 yen (tax included)

Rich hormone (selected parts of the day such as heart and gizzard) grilled to a crispy outside and juicy inside.

These wings are packed with the rich flavor of tender and juicy Crown Chicken. The crispy skin and the deep richness of the meat, combined with the refreshing spiciness of yuzu pepper, are exquisite. One wing/275 yen (tax included) Four wings/1,100 yen (tax included)

Fine marbling and a mellow flavor. The history of Bungo beef, which has shone as the best in Japan, began with the birth of 'Oita Wagyu' on the hundredth anniversary of its milestone. This is a special selection of meat raised on farms that are particular about taste, choosing only those with a quality grade of 4 or higher. It is fattened with beer lees, which are said to maintain the condition of the cow's stomach, or with feed rice that enhances the umami components of the meat. Please be sure to try the top-level 'Oita Wagyu' at least once.

This is a chijimi made with Bungo local octopus that has a firm texture and a nice chew. It is a perfect dish to enjoy with beer or other drinks.

This is a luxurious tsukune made with Nishikigumo pork and Kanmichi chicken, featuring a fluffy texture and a lingering taste. Served with salt or sauce, 748 yen (tax included).

Nishikigawa pork belly is rich and juicy, characterized by its unique texture and sweetness. With every bite, you can savor the deliciousness of the fat.

The compatibility of Kanzaki chicken and green onions is outstanding. Salt or sauce 1 stick / 638 yen (tax included)

Please enjoy the strong-textured soba made with seaweed funori, coated in a rich Kanzaki chicken broth special sauce. For 2 servings/858 yen (including tax) For 4 servings/1,408 yen (including tax)

This dish is tantalizing with chive soy sauce. Please pour the rich yolk of the Ranou egg on top.

You can enjoy it with a separate serving of broth poured over it, as you like.

Please choose 2 types of your favorite fillings from the above.

This ice cream contains alcohol. Please refrain from consuming if you are a child, sensitive to alcohol, pregnant, nursing, or driving.

Using 'Ranou Eggs' from Kitsuki Farm.