En encounter

Large prawns are grilled on the sunken hearth in front of you! Sadohara eggplant, a miraculous vegetable, is grilled with home-made dengaku miso (soybean paste) and other dishes popular at Enden.

The chef's recommendation of Miyazaki's local cuisine, including the standard Miyazaki local dishes such as grilled Jidori chicken thighs, has been compiled. This course is designed for customers who want to taste Miyazaki.

I had a nice conger eel for the first time." Large conger eel with thick meat and beautiful appearance. Only rare large individuals are used. It is beautiful to look at and has a freshness with a strong flavor. When grilled white over charcoal, it is tender and full of juices. Even those who do not enjoy eating conger eel will become big fans. The plump and satisfying white meat is truly "the best under the sun.

I had my first taste of good conger eel." We purchase only large and flavorful conger eel directly from Shimane Prefecture, which has the largest catch of conger eel in Japan. We grill them slowly over the counter in our signature irori (sunken hearth). The crispy skin and fluffy meat are the best. We hope you will enjoy it.

Spring Course! Super rare! Pike so big they stick out of the grill. Each person will be served a rare pike with a strong flavor and fatty taste. The surface is crispy and the flesh is tender, and the perfect amount of salt makes for a beautiful dish. We also offer one ceramic plate grill for each person using seasonal ingredients.

Spring Course! Arita beef shabu salad, the most popular dish in spring, is the main course, and we also offer one standard ceramic plate grill per person.

Milk of the sea! Only young oysters less than one year old grown in the Seto Inland Sea, one of the three strongest tidal currents in Japan, are directly shipped. One-year oysters are characterized by their textured scallops, delicious flavor that melts in the mouth, and well-balanced, fresh salty taste.

The number of both landings and arrivals has been very low. Mehikari is a rare, large-sized fish that is grilled slowly over an open hearth even within Miyazaki Prefecture. The surface is crispy and the meat is melt-in-your-mouth, and the perfect amount of salt makes this a beautiful dish. We recommend that you reserve it as soon as possible, as it sells out immediately every time it arrives.

A collaboration course of scallops grilled over charcoal with a whole LL-size spring scallop (scallop) with shells shipped directly from Hokkaido, Sadohara Nasu, a Miyazaki specialty with soft, sweet flesh and a melt-in-your-mouth texture, grilled with homemade dengaku miso.

Healthy Arita beef raised on 10 kinds of grains and 4 kinds of grass with beautiful water from Mt. It is characterized by its light fat and umami-rich red meat. Grilling over a high-temperature charcoal fire enhances the flavor of delicious Arita beef.

The Irori-yaki is the most frequently ordered dish at En, in which large prawns (over 20 cm in length) are slowly grilled over an open hearth. Please use it for any situation, such as a banquet at work, a dinner with friends, or an anniversary celebration.

Arita Beef is a Japanese black beef raised with sincerity by producers who are particular about feed and water and do not use drugs based on the concept of "Earth" and "Medicine 0". The meat has a light fat content, and the lean meat has a strong umami flavor.

This is a luxurious dish made with En's famous bonito broth and the best Japanese black beef motsu (motsu). The leek and burdock root give the dish a chewy texture, and the sweet and beautiful motsu, thick yet fatty and delicate, can be easily chewed through. This is a must-try dish that you should try at least once in your lifetime.

This course allows you to enjoy tempura using seasonal fish and vegetables. Please feel free to consult with us about the number of people and seating preferences.

A must for shellfish lovers! This course includes red clams, mussels, clams, oysters, turban shells, and scallops.

Shipped directly from Hokkaido. A very rare natural abalone, which grows on kelp, is steamed or baked in rare butter. You will enjoy the tenderness and sweetness of rare natural abalone, which is originally served as sashimi.

Directly shipped from Hamada Port in Shimane Prefecture, which boasts one of Japan's largest hauls of nodoguro. The highest grade of nodoguro (Pacific bluefin tunas) with a lot of fat is served in a luxurious one by one. The surface is crispy and the meat is tender, and the perfect amount of salt makes for a beautiful dish.

Each person will receive 210 grams of the very rare Hanasaki crab. A luxurious serving for 2 to 3 persons, depending on the individual crab. The crab is packed with plenty of meat and is very satisfying! Hanasaki crab is a member of the red king crab family that can only be caught in a limited area in Nemuro, Hokkaido. It is characterized by its sweet, rich flavor and plump texture.

Zouri prawn is a very rare shrimp that is caught by accident mixed in with gill nets targeting lobsters and turban shells. Since most of them are consumed locally, they are rarely distributed to restaurants and markets, and are also called "phantom prawns. The shrimp is filled with beautiful plump meat and has such a rich sweetness and flavor that it is said to taste even better than lobster.

For important entertainment or a special occasion. We will be happy to witness your special moments through our cuisine. Please enjoy our popular menus such as Toban-yaki, Tekki-Maki (raw tuna wrapped in iron flame), and Abalone Butter, a premium sashimi directly shipped from Hokkaido.

Spring Course! The season of young ayu (sweetfish), which heralds the arrival of early summer, is from June to July. The season coincides with the opening of the sweetfish fishing season, and the fat is so rich and tender that even the bones can be eaten whole, making this the most delicious time of year to eat ayu. We also have one standard ceramic plate grill for each person.

Miyazaki! The atmosphere is enlivened by our cuisine. The salted grilled whole meitsu, which is very rare even in Miyazaki, grilled over an open hearth, and the popular chicken nanban with a generous amount of our popular homemade tartar sauce! We also serve hot and fluffy local vegetable, Sadohara eggplant, grilled with homemade dengaku miso, and lettuce rolls lavishly filled with tiger prawns.

The seasonal lobster is steamed in a "seiro" (a Japanese cooking stove) to maximize the flavor and texture of the lobster. Each person uses half a piece of lobster (160g).

*This offer is limited to guests who arrive by 5:30 PM and begin their course, or who arrive after 9:00 PM and begin their course. We slowly grill large tiger prawns—over 20 cm long—over an irori hearth. Whether it’s a workplace party, a meal with friends, or a celebration for a special occasion, we welcome you for any occasion.

As a token of our gratitude to our customers, we have prepared a course featuring an array of premium seafood—centered around the prized Ise lobster—as well as carabiner shrimp, peony shrimp, and soft-shell crab. Please enjoy this experience for any occasion, whether it’s a workplace gathering, a meal with friends, an anniversary, or a celebration.

Internationally acclaimed Miyazaki Arita Beef roast beef and [World Steak Challenge 2025 Gold Medal Winner] “Best in Producer Category” and “Gold Medal in Wagyu Category” An exquisite, birthday-exclusive course featuring a generous serving of the finest New Zealand lamb steak!

We ship these extremely rare hairy crabs—caught in Kanazawa, Ishikawa Prefecture, where catches are exceptionally low—directly from Kanazawa while they’re still alive, and boil them right here in our restaurant. The “hairy crabs” landed in Kanazawa are renowned for their rich, creamy crab roe, which is simply exquisite. They are also densely packed with meat and feature a beautiful, clear flavor that is highly prized in kappo cuisine. As these crabs are extremely rare, we may be unable to accept reservations depending on the season and the restaurant’s booking status.