Urokoya

A must-try recommended dish that changes daily when you visit Uroko-ya. Menus are crafted to highlight the flavors of the ingredients based on the day's fresh supplies. Enjoy the once-in-a-lifetime experience of gourmet food to your heart's content. An example of a recommendation for one day: Dried Kinmedai 1320 yen (market price) / Sake Steamed Abalone 740 yen / Green Salad 600 yen

Grilled Sawara, Heda, Suzuki, Hirame, Matoudai

A dish featuring a selection of seasonal fish sourced directly from fishermen in 18 prefectures across the country. Enjoy 5 to 8 different types daily, including grilled Spanish mackerel, local octopus, flounder, mackerel, red sea bream, and yellowfin tuna. (Serves 3 to 4 people)

Salmon, Mentaiko, Takana, Ume

Please give me 40 minutes

Tempura that brings together the deliciousness of the season. By blending fragrant white sesame oil, it is finished crispy. Served with four types of salt according to the season, such as snow salt and sea bream salt. (From left to right: conger eel, shrimp, sandfish, rapeseed flowers, lotus root)

Shrimp, Shrimp Chili Mayo, Clam, Anago, Kisu, Squid, Squid with Perilla, Salmon, Kisu with Ume and Shiso, Baby Scallop, White Fish, Oyster, Red Cod, Shishamo, Shrimp Tempura

Long green onion, water celery, sweet potato, lotus root, onion, pumpkin, nagaimo, shiitake mushroom, maitake mushroom, eggplant, ginkgo, shungiku, nanohana, broccoli, asparagus, vegetable tempura

Mozzarella, Camembert, prosciutto cheese, lotus root stuffed with shrimp, bamboo shoot stuffed with shrimp, shiitake stuffed with shrimp, lotus root stuffed with meat, chicken tsukune, raw wheat gluten, seaweed natto, super spicy chorizo

Water boiled chicken, which can be enjoyed throughout the year, offers the authentic taste of Kyushu, the owner's hometown. You can savor domestic chicken thigh with bones and chicken meatballs in a soup extracted from boiling chicken bones for 8 hours.