Chisan-Shubaba Juhachiban Whitey Umeda

Only the small intestines of domestic Kuroge Wagyu are used at Juuhachiban! No other parts are used! A luxurious commitment to carefully select from Kyushu, the main production area of Japanese beef!

Nakatsu in Oita is a holy land for fried chicken. The city is crowded with a total of 50 stores. The passion for the hot fried chicken in Nakatsu has become the signature dish!

I fell in love with the culture of eating sashimi with Hakata local dish sauce 'sesame soy sauce'! A different approach from wasabi soy sauce or pickled soy sauce!

Tuna red meat yukhoe with special sauce, green onions, and egg yolk that looks beautiful! Mix the yolk to make it sticky and tantalize your eyes and taste buds!

Enjoy the mild and elegant octopus meat paired with a citrus-scented yuzu pepper jelly! Once you try this, you won't go back to wasabi soy sauce! Don't hesitate, just taste it!

In Nagasaki, it is common to use champon noodles in yakisoba! By combining it with No. 18 special sauce, the ultimate champon yakisoba is created!

Artisans have delicately cooked it to a fluffy and smooth perfection!

A popular fish that stood its ground in front of the market experts and earned their recognition. The thickly sliced, carefully grilled flesh is surprisingly juicy!

Akitu-cho, Hiroshima is a town known for its oysters that have been continuing since the Muromachi period. The oysters here are larger than those from Tohoku and go well with our special tartar sauce!

It is said that mothers in Kesennuma pickle salted squid at home and eat it almost every day. This salted squid is filled with sincerity and parental love, it's so delicious!