Kyushu no Shun Hakata Rou Honten

We select seasonal ingredients from all over Kyushu and prepare seasonal dishes for each course.

In commemoration of the 22nd anniversary of Hakatagoro, we have reissued and renewed the "Hanakago Gozen" that was very popular at the Daimyo Restaurant. The set includes about 15 seasonal delicacies in a single basket, served with freshly cooked rice. Limited to 12 servings per day, available only at the counter. There will be two sessions: 11:30~13:00 and 13:30~15:00.

The first course is about 13 kinds of seasonal vegetables The second course is Tempura The third layer is sushi. All the Japanese food items are arranged in a colorful three-tiered box. Includes sweetened tea and powdered green tea. Limited to 15 servings per day. Private rooms are available for parties of 3 or more.

[bungo horse mackerel sashimi and sashimi course] this seafood-focused plan features bungo horse mackerel, a brand-name fish from oita prefecture, along with carefully selected seasonal seafood from various parts of kyushu, allowing you to savor every bite. september menu example seasonal delicacies autumn potato feast: taro, pumpkin, sweet potato soft-boiled octopus with yuzu aroma new lotus root hiryuzu, ginkgo nuts, yam, wood ear mushrooms carrots, chrysanthemum greens, chrysanthemum flower sauce sashimi bungo horse mackerel sashimi with grilled dishes autumn flavor wrapped in cedar plank: itoshima spanish mackerel, itoshima fried fish, green beans, shiitake mushrooms, homemade miso main dish charcoal-grilled kyushu beef and hakata eggplant kurume myojo green onions, ginger soy sauce, hebesu rice dish hakata local chicken kashiwa rice, shredded egg, shiitake mushrooms, miso soup, pickles dessert shine muscat daifuku *contents and number of dishes may vary depending on the day's procurement.

[omakase hakata course] discover the seasonal flavors of kyushu in a detached house in shirokane. executive chef sasaki, with 35 years of experience and pride, crafts an authentic full course meal showcasing the changing seasons. september menu examples seasonal delicacies autumn potato feast: taro, pumpkin, sweet potato soft-boiled octopus with yuzu aroma fresh lotus root hiryuzu, ginkgo nuts, yam, wood ear mushrooms carrots, chrysanthemum greens, chrysanthemum flower sauce sashimi karatsu horse mackerel and seasonal sashimi platter grilled autumn flavors wrapped in cedar plank: itoshima spanish mackerel, itoshima fried fish, green beans, shiitake mushrooms, homemade miso main dish charcoal-grilled kyushu beef and hakata eggplant kurume myojo green onions, ginger soy sauce, hebesu rice dish hakata local chicken kashiwa rice, shredded egg, shiitake mushrooms, miso soup, pickles dessert shine muscat daifuku *contents and number of items may vary depending on the day's procurement.