Kyushu Happo Yaseuma Dango Jiru
九州八豊 やせうまだんご汁
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A warm restaurant where you can savor Kyushu's local cuisine
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This is a one-pot course featuring our famous Yase Uma Dango Soup. The soup is based on miso broth and is served with plenty of vegetables such as Chinese cabbage, burdock root, carrot, small potatoes, shiitake mushrooms, and enoki mushrooms, as well as chicken, pork, sea bream, and other seasonal seafood. The main dish is a nabe filled with chicken, pork, sea bream, and other seasonal seafood, and is combined with fried and cooked dishes.
We use mainly seasonal ingredients (ingredients from the mountains and the sea), Oita Prefecture's famous toriten (chicken tempura), and our secret miso broth. The meal ends with a bowl of "Dango Jiru", a local Oita cuisine served in a bowl. This is our most popular course.
This is a one-pot course featuring our famous Yase Uma Dango Soup. The soup is based on miso broth and is served with plenty of vegetables such as Chinese cabbage, burdock root, carrot, small potatoes, shiitake mushrooms, and enoki mushrooms, as well as chicken, pork, sea bream, and other seasonal seafood. The main dish is a nabe filled with chicken, pork, sea bream, and other seasonal seafood, and is combined with fried and cooked dishes.
We use mainly seasonal ingredients (ingredients from the mountains and the sea), Oita Prefecture's famous toriten (chicken tempura), and our secret miso broth. The meal ends with a bowl of "Dango Jiru", a local Oita cuisine served in a bowl. This is our most popular course.
This is a one-pot course featuring our famous Yase Uma Dango Soup. The soup is based on miso broth and is served with plenty of vegetables such as Chinese cabbage, burdock root, carrot, small potatoes, shiitake mushrooms, and enoki mushrooms, as well as chicken, pork, sea bream, and other seasonal seafood. The main dish is a nabe filled with chicken, pork, sea bream, and other seasonal seafood, and is combined with fried and cooked dishes.
This popular course features seasonal ingredients (from the mountains and sea) and oita prefecture's specialty, chicken tempura, as well as our secret miso broth, a local oita dish served in a bowl.
Warm or room temperature - Small... 500 yen - Large... 960 yen
Warm / Room Temperature / Small... 560 yen / Large... 1,050 yen
Warm, Room Temperature, Cold 1 Go Bottle Each
Warm, room temperature, cold 1 go each
Chilled 100ml
Room temperature / Cold 300ml each
Room temperature / Cold 300ml each
Room temperature and cold, 300ml each
Asahi, Kirin each
Kirin and Sapporo each
Purine 0, Carbohydrates 0
Authentic shochu created through a technical partnership between the traditional sake brewery 'Hachika Shuzou' from Oita and a shochu brewery from Miyazaki.
A genuine shochu made through a technical partnership between the traditional sake brewery 'Hachika Shuzo' from Oita and a shochu brewery from Miyazaki, using 900ml of sweet potato.
900ml of barley
Barley 720ml
Barley 720ml
Barley Shochu + Kabosu Juice
Red and white 180ml each
Full bottles of red and white each
Half... 650 yen normal
Half... 650 yen normal
Half... 650 yen normal
※ Small Yam Dumpling Soup may not be available depending on the season. ・Half…650 yen Normal
Half... 650 yen normal
Half... 650 yen normal
A traditional dish from Oita Prefecture that has been passed down for generations, made by kneading wheat flour into dumplings, which are then pulled by hand into noodle-like shapes. These are cooked in a miso-flavored soup filled with a variety of vegetables such as daikon, carrots, and burdock.
Due to irregular supply, it will be posted on the whiteboard if available.
Delicious horse mackerel from Oita. It can be served as sashimi as well as in 'ryukyu' style.
This is natural octopus from Himejima, Oita. The octopus is quickly boiled and served fresh. It is also recommended to eat it with vinegar miso.
Sourced from the Oki Islands in Shimane Prefecture. Characterized by its chewy texture and sweetness. In the San'in region, it is called 'White Squid'.
Oita Prefecture local dish, available for orders starting from two servings. The origin of Yaseuma dates back to the Heian period, when a young noble named Fujiwara Tsukiyomaro was exiled to a rural area in Bungo. Tsukiyomaro had a wet nurse named Yase. When Tsukiyomaro was hungry, Yase would knead wheat flour, stretch it long, and boil it, then serve it with soybean flour. Tsukiyomaro would say, 'Yase, delicious. Yase, delicious.' This eventually transformed into 'Yase, delicious. → Yase, yum. → Yaseuma.' One serving.
1 piece
4 pieces
2 pieces
We use fresh fillets of 'Aji' served as sashimi. It is fresh.
We use fresh fillets of 'Horse Mackerel' served as sashimi. It is fresh.
2 pieces
4 pieces
1 piece
3 pieces
2 pieces each of ume and kombu
2 pieces
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