Bungoya Take Kanmuri
豊後屋 竹かんむり
A restaurant where you can savor the mountain and sea delicacies of Oita
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A sumptuous banquet course featuring Seki horse mackerel and mackerel, Oirishima oysters, and Oita Wagyu beef. This luxurious course is perfect for celebrations, business entertainment, and many other occasions.
We have created a course using carefully selected ingredients from Oita, arranged in the Bungoya style. Please use it for various occasions such as entertaining guests from outside of the prefecture. Please note that the menu is subject to change depending on availability.
The "standard" course at Bamboo Kanmuri is made with Oita ingredients such as Saganoseki Seki horse mackerel and Okubungo pork.
This course includes fresh sashimi, Beppu hot spring steaming right in front of you, and other items from the daily menu at a reasonable price! This course can also be ordered on the day of your visit.
A sashimi platter including Seki horse mackerel and Seki mackerel, sourced daily from Sakae Seki. Only Bungo-ya Takekanmuri can offer this for 1738 yen! *Depending on the season and weather, we may substitute with other types of fish if certain varieties are unavailable.
A local dish from Oita. Sashimi is marinated in a soy sauce dressing that contains ground sesame seeds.
A platter of five types that is easy to eat for one person. It includes either Seki mackerel or Seki horse mackerel, making it a great deal.
A Japanese-style salad topped with wakame directly shipped from Kunisaki and shirasu from Saiki.
A luxurious Caesar salad made with sweet salted tomatoes and domestic prosciutto. *Availability may vary by season.
A healthy salad that delights the body with tender steamed chicken and homemade tofu.
Original cream cheese mousse drizzled with honey. A popular menu item that can be enjoyed as a snack or as a dessert.
Oku Bungo pork with sweet fat and tender meat. Enjoy it refreshing as cold shabu-shabu.
Chilled tofu topped with seaweed 'Akamoku' sourced from Dainyu Island in Saiki City.
A dish made with homemade marinated saba that is grilled to a fragrant finish.
A classic accompaniment for sake, the 'skate fin' has been grilled to a fragrant finish.
This is our original chicken miso made with minced Kuwan chicken and Beppu-produced barley miso.
The 'Salt Tomato' is cultivated in harsh environments to bring out its sweetness. This is a dish that we highly recommend for tomato lovers. *Please note that it may not be available depending on the season.
A platter of tea beans and wasabi edamame. Enjoy the deliciousness of two types of edamame.
(Small) 4378 yen, Oita Wagyu is well-known nationwide.
Our restaurant's specialty skewers
There is also a more manageable half size available (Small 748 yen). Thickly cut shoulder loin is grilled to perfection.
A signature dish of our restaurant. A dish that allows you to enjoy thick shiitake mushrooms.
A luxurious shiitake dish topped with homemade truffle butter on thick local shiitake mushrooms.
Can be eaten as sashimi, and we source the largest size of shrimp.
There is also a half size (825 yen). A classic grilled fish.
A specialty of Oita, the 'Hiohgi clam' is a bivalve similar to scallops. *There may be times when it is not available depending on the season.
If you want to taste the deliciousness of Kamo chicken, the thigh is the way to go! Grilled over charcoal, the sweetness of the fat is further enhanced.
A rare cut. The rich meat and the crunchiness of the soft bone are the best.
Meat from the neck. A rare cut that can only be taken from one or two birds. It is muscular with little fat, and you can taste the umami with every bite.
A platter of two rare cuts: neck meat and soft cartilage. It's an addictive deliciousness.
Kamo chicken wings. The bones have been removed for easy eating.
Fried chicken with a garlic flavor that pairs well with beer.
Homemade salt koji makes the chicken tender and juicy. A local dish from Oita.
The white sauce flavored with crab is exquisite.
Large and juicy fried oysters
Served with 100% Ogi tomato ketchup made in Ogi City, Oita Prefecture.
Tai chazuke with 'goma dashi', a specialty of Saiki.
A local dish from Oita.
Rare black chicken egg rice sourced from Nichiji Town, Oita Prefecture. Luxuriously topped with truffle soy sauce.
Made with minced Kuwan chicken and Beppu Chōhei barley miso. The surface is grilled.
Homemade chicken miso dashi chazuke.
A popular daifuku ice. This is finished with rice malt miso from 'Sakamoto Nagahira Shoten' in Beppu. The saltiness of the miso balances the sweetness, leaving a pleasant aftertaste. It has a nostalgic flavor.
The inside is melting chocolate. Please enjoy it with vanilla ice cream.
A shochu made using the rare 'Amata-kun' red sweet potato from Oita Prefecture. It has a flavor that highlights the sweetness of the red sweet potato.
Made with locally produced rice koji and Kogane Sengan sweet potatoes. Carefully crafted by hand to eliminate off-flavors, resulting in a fluffy, clean sweetness and sharpness.
A sweetness and floral aroma that even beginners can enjoy.
Made with locally produced golden Senkan rice. Through a three-stage brewing process and rough filtration, it has a solid sweetness and richness, along with the aroma of koji.
A standard barley shochu from Oita. 20 degrees.
A refined taste with 50% polished barley. Extremely popular in the souvenir corner of Oita Airport.
A retail non-sale item brewed by the smallest brewery in the prefecture. Unlike the retail 'Toppai', the taste and depth blended with aged sake are remarkably different.
A full-bodied product made using locally sourced barley from Yufu, distilled under normal pressure. It has been adopted by the luxury train 'JR Nanatsuboshi.'
A premium shochu that is traded at high prices in Tokyo and is now hard to obtain. It has a roasted aroma reminiscent of barley chocolate and a deep flavor. It has been used at events by former Japanese national soccer player Hidetoshi Nakata, among others. Its recognition is excellent.
A renowned rice shochu from Oita. It is surprisingly smooth for a shochu.
A fragrant shochu popular among women.
Original sake from Beppu Sakaya. Commissioned from the now-popular brewery 'Nakano Shuzo'. A medium-dry type that is easy to drink, suitable for both warm and cold serving. Named after the alumni association 'Tsurumine-kai' of my alma mater, Tsurumioka High School. 440 yen; 660 yen.
This sake is produced by Nakano Shuzo, which is entrusted with Tsurube. It has a gentle flavor and is especially recommended for women who enjoy fruity sake. 715 yen, 1210 yen
Sake made only from rice and koji. A gentle flavor with richness and umami in the ginjo taste. 660 yen・1100 yen
The champion of the Kyushu Sake Summit, ranked first in the Kyushu S1 Grand Prix. Fruity gin aroma and a refreshing taste. 550 yen・935 yen
Made with locally produced Hinohikari rice. A sharp taste that pairs well with food and does not become tiresome to drink. 550 yen・770 yen
A standard sake of Oita Prefecture. Characterized by a rich flavor and a clean finish. 550 yen・770 yen
A sake that is now known by everyone. Flashy aroma and fruity taste. 715 yen・1210 yen
Our top recommended product! A sake cocktail made with local sake 'Tsuru no Ue' and strong carbonated water. Recommended for sake beginners!
Well-balanced sweetness and acidity, with a refreshing aftertaste.
A rich plum wine made by adding concentrated plums.
6th place in the 2010 Tenmatenjin Umeshu Competition. A refreshing and easy-to-drink umeshu blended with plums from Usuki and yellow kabosu juice.
A rare liqueur made with 100% pears from Hita
The fresh fruitiness of kabosu, with excellent acidity that makes it feel almost alcohol-free. Definitely enjoy it on the rocks.
Brewing the Kizuki-produced black tea 'Benifuki' with natural water that has won the Monde Selection award for three consecutive years, and blending it with brandy in a perfect balance. Best enjoyed on the rocks.
Made with kabosu from Oita Prefecture and honey
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