Oyogi Kawahagi to Kanmuri Jidori Isorokuya Oita Miyakomachi

The plump and thick scallops are incredibly satisfying to eat. The flavor of the scallop broth, the richness of the butter, and the deep essence of the Usuki miso blend together in this appetizing miso butter hot pot.

Nishikigyu pork is fed with rice, resulting in a finely textured, tender meat that is sweeter and has a superior texture compared to conventional pork. The white leeks from Oita are grown using organic fertilizers, providing a strong sweetness and a crunchy texture. Enjoy it with the fragrant and juicy brand pork.

Seasonal kabosu buri raised on feed mixed with the skin of the brand kabosu from Oita Prefecture. It has a light flavor without being greasy, minimal fishiness, and a subtle aroma of kabosu. The tasting allows you to enjoy the texture differences between the back and belly cuts.

The rich flavor of tiger pufferfish is subtly infused with the aroma of kabosu, characterized by a refreshing and elegant sweetness along with just the right amount of firmness. This fried dish offers a delightful combination of savory taste and unique texture.

We offer a creamy and deeply rich kabosu torafugu liver sushi roll.

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

'Seki Horse Mackerel' or 'Seki Mackerel', along with locally sourced tuna and other fresh Oita brand fish, served in a size that's easy to enjoy even for a small group.

Please enjoy the comparison of the richly flavored and elegant 'Kawahagi' and the 'Kabosu Fugu', which is 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 scraps! *Depending on the season, the liver may not be available, and on days when Kawahagi is not in stock, it may be substituted 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. Additionally, 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.

Yagen 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.

A sashimi platter featuring the four most delicious cuts of Kanazuchi chicken, selected for their exceptional freshness and easy-to-eat light flavor.

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

Rich flavor and tender texture of fat. The yolk from Kizuki's 'Ranou' pairs perfectly with beef yukke. Enjoy it with the sauce.

The rich beef liver sashimi is perfect as a snack with alcohol. Please enjoy the umami and rich 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 located in Kunisaki City, Oita Prefecture. You can enjoy the delicious flavor 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 flavors of the region. 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 mellow 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 with sake] A dish stir-fried with fresh and crunchy local octopus from Oita and thick, flavorful extra large shiitake mushrooms in rich chicken miso butter.

Kujyu Town in Oita Prefecture is one of Japan's leading producers of shiitake mushrooms. This is a masterpiece with a texture and umami so concentrated that it is called 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.

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 taste.

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.

Taka eggplant, officially known as Tosa Taka, is a brand from Kochi Prefecture. It has low bitterness, a sweet flavor, and is characterized by its soft texture in both skin and flesh.

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 washed with strong acidic water, salted, dried, and aged. *While our chicken is prepared with safety in mind, those who are unwell, pregnant, small children, or the elderly are advised to refrain from consuming it. Also, please 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 featuring three parts of rich Kanzachi chicken offers a low-fat and firm texture. Be sure to try them side by side.

Oita specialty 'Chicken Tempura'.

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

[Oita City Totsuki 'Otokime Garlic'] This is 'sprouted garlic' 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 it does not leave a smell the next day, which is also a characteristic.

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

Please enjoy the tender flesh coated in the simmering sauce that brings out the umami of the liver. *Depending on the availability of cowfish, we may serve it with another fish species, the Mullet. 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, marked its centennial with the birth of 'Oita Wagyu.' This exquisite dish is made from meat quality graded at 4 or higher, raised on a farm that prioritizes deliciousness. The cattle are fed beer lees, which are said to maintain the condition of the stomach, or feed rice that enhances the umami components of the meat. Please enjoy the top-level 'Oita Wagyu' at least once.

This is a seafood chijimi made with fresh seafood and plenty of fragrant chives, an original from Gojuroku. It is crispy and fragrant on the outside, while being chewy on the inside. Enjoy it with our homemade spicy sauce.

This is a luxurious tsukune made with Nishikigumo pork and Kanmuri chicken, allowing you to savor not only the fluffy texture of the meat but also the lingering taste after eating. 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 available / 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 (tax included) For 4 servings/1,408 yen (tax included)

This dish is tantalizing with garlic soy sauce. Please pour the rich yolk of Lan-Ou that comes separately on top.

You can enjoy it with a separate serving of broth poured over it, according to your preference.

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.

Made with 'Ranou Eggs' from Kizuki Farm.