Michinoeki Kamae Buri Laboratory

A combination of thinly sliced and block-cut 'Kamae-grown yellowtail'. Enjoy the 'contrasting textures' depending on the way it is cut. The sweet soy sauce-based homemade sauce pairs perfectly with the egg. This is a popular menu item after the renewal opening.

Beyond Unaju !? Using the rare part of yellowtail called 'Shimoharasu' equivalent to one whole yellowtail. Topped with Buri Labo's homemade kabayaki sauce and finished with a sear on top of rice. Also available with Oita Prefecture's 'Aoyuzugoshou' and 'White Sesame' according to your preference.

Featuring yellowtail broth and shredded yellowtail. We combined the base recipe of Tan Tan Men received from a Chinese restaurant. Adding a twist from the previous 'Yellowtail Ramen' that was the pioneer of Buri Labo. The noodles are also Chinese noodles from Gotou Seimen in Gamou.

The hottest!! Buri Cola Steak! The homemade sauce based on soy sauce and garlic is addictive. You won't stop eating rice. Saikocut Buri from Kamae, Saiki City, Oita Prefecture, in steak style. This is the Buri Labo way!!

Freshly caught local fish such as yellowtail, sea bream, and horse mackerel from Kabae are included in this dish! The octopus from Kabae and tairagi clams (flat clams) taken by local fishermen are also excellent. Purple "funori" from Saiki City and "petit marine" made from seaweed by a processing company in Saiki City with new petit texture enhance the flavor of the sashimi.

A luxurious seafood bowl featuring fresh local fish from Kabae, octopus, the naturally colorful 'Hiohgi clam' which is only cultivated in Kabae in Oita Prefecture, and 'sea urchin' brought in by Kabae's sea urchin fishermen. The sea urchin varies depending on the season, alternating between 'purple sea urchin,' 'red sea urchin,' and 'short-spined sea urchin.'

Enjoy the freshest fish of the day, such as yellowtail, sea bream, horse mackerel, sand lance, octopus, squid, red sea urchin, purple sea urchin, ark shell, horned turban, turban shell, and more, carefully selected for you! Don't miss out on the sashimi served with Kamae salt.

A classic burger set that comes with fries and a drink. You can choose between 'orange juice' and 'Calpis' for the drink. The buns for the burger are baked by Abeseika, a bakery in Gamou. Enjoy the soft bread and thick-cut fried yellowtail with tartar sauce!

Yellowtail head simmered in a pressure cooker until the bones are soft enough to eat. The seasoning is on the stronger side, so please enjoy it with white rice or beer.

Boiled buri horumon (buri's stomach, intestines, and mino) is combined with kabosu ponzu vinegar from Oita Prefecture and soy sauce, then served with mayonnaise. Enjoy the unique textures of each part of the buri horumon along with the refreshing ponzu vinegar and mayonnaise.

We have grilled only the 'Shimoharasu' of Buri. The sweet sauce is addictive. The amount that can be taken from one Buri is extremely small, and if the Chateaubriand of beef is the ultimate lean meat, this is the ultimate white meat 'Chateau Buri An'!

At Buri Labo, we offer only the fresh bloodline of yellowtail caught on the same day. 1. First, dip it in sesame oil. 2. Sprinkle with Kamae salt. Just like liver sashimi! The crunchy texture can only be experienced here. It's irresistible!

A must-eat for yellowtail belly lovers! We grilled the belly of a whole yellowtail fish. The meat around the bones is rich in flavor! Use tongs to hold it and a spoon to enjoy it. It comes with lemon and soy sauce. This is a shareable yellowtail menu that everyone can enjoy together!

There is a brisket that won't lose anywhere. The unbeatable battle is here. Using the buri from Gamou. The commitment to stable fat and taste is a brand that Oita Prefecture's Saiki City, the second largest producer of farmed buri in Japan, boasts. A gem that wants to participate if there is a brisket championship.

French fries that everyone loves and can't miss. This classic is seasoned with Gamou salt. The salt, made with Gamou seawater and cooked in an iron pot, contains a lot of minerals. This salt is also sold at the direct sales office. *Ketchup is also included.

We serve Kamie's specialty product 'surimi' freshly fried. The fish used is 'Lizardfish'. Lizardfish, also known as '鱛' in kanji, is considered the king of surimi due to its perfect match with processed fish products. Once you try this, you'll become a fan of Lizardfish too! Surimi is also available for sale at the direct sales store.

Shellfish recommended for the day, sold at the roadside station's aquarium corner, boiled in Kamae-produced salt 'Soushi no Shio'. Keeping the taste of Kamae's sea. Taste the Kamae Ocean in your mouth. Please ask the Buri Labo staff what kind of shellfish it is today.

This is also a popular single item of ikura. Many people also expressed their desire to eat ikura! However, since there are no salmon in Kamae, it is delivered from Hokkaido. We at Buri Lab are researching new menus using buri eggs.