Kanpai Omuta
乾杯大牟田
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A specialty restaurant to savor Hinai chicken and Akita flavors
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Hinai Jidori chicken soup and Kiritanpo are a perfect match, and this course allows you to enjoy Akita's local menu in Kyushu.
The course is based on Hinai Jidori chicken skewers with Japanese beef and foie gras. This course offers a taste of culinary luxury.
A course for business entertainment using Hinai Jidori chicken, Japanese black beef, and a variety of seafood. ‼︎
Our shop's popular No.1 product. Chicken breast wrapped in skin and grilled over binchotan charcoal to create the best umami flavor. Salt and sauce.
Hinai chicken thigh meat has richness and umami, making it feel like you're eating steak. Salt and sauce.
White liver that can only be obtained from 1 out of 1000 birds. Also known as boss liver. Rich and like foie gras with salt and sauce.
Please enjoy the carefully hand-kneaded tsukune mixed with egg yolk and sauce.
Chicken Wings 420 yen, Heart 420 yen, Gizzard 390 yen, Neck 390 yen, Skin 390 yen, Bonjiri 420 yen, Egg Yolk 400 yen, Liver 420 yen, Miso Kiritanpo 500 yen, Thigh Skewers 580 yen
Azuki 400 yen, Shiri skin 400 yen, Otafuku 400 yen, Back liver 400 yen, Tsunagi 400 yen, Hormone 400 yen, Heso skewer 400 yen, Soliless and obi 450 yen
Shishito 250 yen, Asparagus 250 yen, Shiitake 290 yen, Miso Grilled Kiritanpo 450 yen
Akita's Hinai chicken and kiritanpo are a perfect match. This dish allows you to enjoy the flavors of Tohoku in Kyushu. For two people, it costs 2,800 yen.
Hinai chicken's 'water boiled' allows you to fully enjoy the original deliciousness of the ingredients. Enjoy it refreshingly with ponzu. For 2 people, 3,000 yen.
A luxurious dish of Chicken Thigh and Foie Gras Rossini
The rich flavor of 'Hinai Chicken' is encapsulated in soft-boiled eggs. By placing it on warm rice, the flavor of the special broth is enhanced. Enjoy the chewy texture of the chicken and its gentle taste.
Croquette made with French corn silk
A dish that condenses the flavor of Hinai chicken
Please enjoy the fat of Hinai chicken and the crunchy texture.
Seafood and vegetables caught in the waters near Oga are placed in a broth seasoned with miso, and then hot red stones are added. The heat from the stones rapidly heats the broth, causing it to boil. This process firms up the seafood and ensures that the vegetables retain their flavor.
(Akita) Kaho - Spirit of Dryness (Akita) Hideyoshi (Akita) Hirase (Akita) Aramasa No.6 (Akita) Aramasa Lapis Label (Akita) Aramasa Ecru Label (Yamagata) Kudoki Jozo (Fukushima) Hirotogawa (Toyama) Haneya (Nagoya) Kamishibito Kuheiji (Wakayama) Kido (Mie) Sakusano Tomo (Miyagi) Ichinokura (Niigata) Hakkaisan (Kochi) Sanchu Hassaku (Kumamoto) Hana no Ka (Yamaguchi) Dassai 33% (Yamaguchi) Dassai 35% (Yamaguchi) Dassai Sparkling *Expected arrival: Nōguchi Naohiko Research Institute, Hiraki, Kokuryu, Eiko Fuji, Nabeshima, Kamishibito Kuheiji, Sawaya Matsumoto, Hōō Biten, Tazake, Aizu Chujo, Banshu Ikken *For prices and arrival times, please contact us.
Tominohouzan, Kicchouhouzan, Bright Rural Village, Banryoku, Ariake Sea, Takakura. Please contact us for prices and other inquiries.
Estate Cabernet Sauvignon Estate Sauvignon Blanc Teroldego Rotaliano Reserva Pinot Grigio Reserva Collection Prive Saint-Émilion Selection Chablis *Please contact us for pricing and other inquiries.
