Gojurokuya Chuo-machi

The high-quality hamo brand 'Bungo no Himehamo' is caught in the Suo Sea and Iyo Sea off the Kunisaki Peninsula in Oita Prefecture. It is characterized by its rich fat, elegant sweetness, and umami.

Turban shells from Tsukumi, raised on seaweed as their main diet, nurtured by mineral-rich mountain water flowing from limestone mines. Each shell is carefully selected and sourced in the best condition. The grilled version, with its soft yet firm texture, is also highly recommended. Heating enhances the rich flavor of the liver and adds a delightful aroma, making it even more flavorful.

Thick and when eaten as sashimi, you can enjoy the elegant aroma of the sea and a crunchy texture.

The skin is crispy and fragrant, while the flesh is tender and fluffy, with a delicate and refined umami flavor that spreads the 'unique refreshing aroma' and 'bitterness of the innards'. The sweetfish is also known as 'fragrant fish' and has a refined taste that harmonizes the unique refreshing aroma and the bitterness of the innards. Grilled with 'Nazuna salt', which has a mild texture perfect for fish dishes, the skin is crispy and fragrant, and the flesh is grilled to a fluffy finish.

Takeda City is one of the leading corn-producing areas in Kyushu. The significant temperature differences in the climate allow for the sweetness to be tightly locked in, resulting in very sweet sweet corn. Freshly harvested, it is so soft and juicy that it can be enjoyed raw.

A generous assortment of the freshest Oita brand fish and local seafood, including 'Seki Horse Mackerel' or 'Seki Mackerel', 'Kabosu Flounder', and 'Hiohgi Clam'.

Includes 'Seki Horse Mackerel' or 'Seki Mackerel', along with locally sourced tuna and other fresh Oita brand fish, served in a size that is easy to enjoy for a small number of people.

Enjoy the rich liver and flavorful white flesh of the swimming filefish with yuzu ponzu sauce. *Depending on the season, the liver may not be available, and on days when it is not in stock, it may be substituted with the Mullet Filefish.

A comparison of the rich and elegant 'Kawai' and the 'Kabosu Flounder' which is fed with a diet mixed with the locally produced Kabosu from Oita, offering a refreshing and refined taste. Includes a soup made with the fish bones! *The photo is for illustration purposes and may differ from the actual dish. Additionally, depending on the season, the liver may not be available, and on days when Kawai is not in stock, it may be substituted with Umatsurahagi.

We source seasonal selected oysters from across the country. Please feel free to ask the staff about today's origin. Squeeze citrus to your liking. (1 piece 638 yen / 2 pieces 1,078 yen)

Grilled at 900 degrees. A unique cooking method, original to Gojuroku.

A dish with a smooth texture and rich flavor that you can savor with every bite. *Our chicken is prepared with safety in mind, but we ask that those who are unwell, pregnant, small children, or the elderly refrain from consuming it. Please also be cautious not to overeat. For hygiene management, items that have been left for a while may be removed. Please enjoy it as soon as it is served.

Toroyagen refers to the rare cartilage from the chest area, which has a firmer flavor and enjoyable texture compared to regular cartilage. Grilling over charcoal removes excess moisture, resulting in a crispy finish for the cartilage.

A sashimi platter featuring the four most delicious parts of Kanazuchi chicken, selected for their exceptional freshness and easy-to-eat lightness.

Please choose your favorite two types from tenderloin, breast, heart, or gizzard. *Please note that the parts may change depending on the availability of ingredients.

The rich flavor of fat and tender texture. The yolk from 'Ranou' in Kitsuki, which pairs perfectly with beef yukke. Enjoy it with the sauce.

The rich beef liver sashimi is perfect as a snack with alcohol. Enjoy the umami and deep flavor that spreads with each bite.

This is high-quality eel raised with excellent underground water from the clear streams of Kochi and reliable eel farming techniques. Please enjoy the exquisite eel with rich fat, seasoned with flavorful Hita pepper. Half piece / 1,848 yen (tax included)

Half piece / 1,848 yen (tax included)

Using the prosciutto of SPF pork 'Sakura King' delivered with confidence from Aki Farm in Kunisaki City, Oita Prefecture. You can enjoy the umami of Sakura King amidst a moderate saltiness.

Since its establishment in 1919, Nitanda Soy Sauce Shop in Nakatsu City has been dedicated to soy sauce production, rooted in the local flavors. This non-oil kabosu dressing is made using high-quality kabosu from Oku Bungo Oita Prefecture. Enjoy the refreshing aroma and acidity, along with the mild flavor, paired with healthy, seasonal green vegetables.

It has a luxurious flavor with sweetness and moderate acidity, as if you are eating a fruit. Please enjoy it with salt from Saiki or mayonnaise.

A local dish from Oita, this fish dish, born from the wisdom of fishermen, features sashimi soaked in a sweet and spicy marinade. The fragrant flavor of sesame enhances the umami.

A dish that enhances the aroma of the sea and mountains, featuring fresh and crunchy local octopus from Oita and thick, flavorful extra large shiitake mushrooms stir-fried in rich chicken miso butter.

A dish that combines the sweet ayame soy sauce from Hita City, Oita Prefecture, with smooth cream cheese. The richness of the sweet soy sauce spreads, making this rich snack cheese perfect for beer, wine, or sake, pairing well with any alcoholic beverage.

This tamagoyaki is packed with rich umami from the broth of Crown Land chicken. The fluffy and soft eggs pair perfectly with the chicken miso.

Kokonoe Town in Oita Prefecture is one of Japan's leading producers of shiitake mushrooms. Known as the abalone of the forest, this dish is a masterpiece with a concentrated texture and umami.

Black edamame is sweeter than regular edamame and is characterized by its fluffy texture. A dish with irresistible aroma.

The sweetness of the green onion miso with Wagyu beef pairs well with the deliciousness of the crispy yet fluffy fried tofu. This dish is perfect as a snack with alcohol.

Half (including tax 968 yen) Enjoy crispy tempura made with seasonal ingredients.

Crispy fried coating with moist and fresh chicken breast inside. A skill of the artisan. *Uses 'Cold Ham (Cured Ham)'... a non-heated meat product that has been washed with strong acidic water, salted, dried, and aged. *While our chicken is prepared with safety in mind, we advise those who are unwell, pregnant, small children, and the elderly to refrain from consuming it. Please also be cautious of overeating. For hygiene management, items that have been left for a while may be removed. Please enjoy promptly after serving.

[Oita City Totsuki Grown Princess Garlic] This is 'sprouted garlic' cultivated through hydroponics at Wada Farm in Totsuki. This young garlic can be eaten in its entirety: stem, garlic, and root. It has a strong aroma when eaten, yet it does not leave a lingering smell the next day.

The karaage features three parts of rich Kanzaki chicken, which is low in fat and has a firm texture. Be sure to try them side by side.

Oita specialty 'Chicken Tempura'.

Bottarga made from the roe of the yellowtail. The concentrated flavor of the fish eggs pairs well with the fluffy potatoes.

Please enjoy the tender flesh coated in the simmering sauce that brings out the umami of the liver. *Depending on the availability of cowfish, we may serve it with other fish species, such as the horse-faced leatherjacket. Thank you for your understanding.

One / 748 yen (tax included) with finely textured and tender meat, the fat is sweet and high quality Kinun pork. Wrapped around rich and satisfying large shrimp and grilled to a fragrant finish.

With finely marbled texture and a mellow flavor, Oita Wagyu was born on the hundredth anniversary of the history of Bungo beef, which has shone as the best in Japan. This exquisite dish is made from meat quality graded at 4 or higher, raised on a farm that is particular about taste. The cattle are fed with beer lees, which is said to maintain the condition of the stomach, or rice feed that enhances the umami components of the meat. Please be sure to try the nationally top-level 'Oita Wagyu' at least once.

This is a chijimi made with Bungo local octopus that has a firm texture and a nice bite. It is a perfect dish to enjoy with beer or other drinks.

These wings are packed with the tender and juicy flavor of Crown Chicken. The crispy skin and rich meat, combined with the refreshing spiciness of yuzu pepper, are exquisite. One wing/275 yen (tax included) Four wings/1,100 yen (tax included)

This is a luxurious tsukune made with Kinyun pork and Kanmichi chicken, allowing you to savor not only the fluffy texture of the meat but also the lingering taste when you eat it. Served with salt or two types of sauce / 748 yen (tax included)

Nishikigawa pork belly is rich and juicy, characterized by its unique texture and sweetness. With every bite, you can savor the deliciousness of the fat. Two pieces / 748 yen (tax included)

Super high in protein! This is a Sasa Kamaboko made with flavorful beef tongue. It is hand-formed and carefully grilled one piece at a time.

Please enjoy the strong-textured soba made with seaweed funori, coated in a rich Kanzaki chicken broth special sauce. For two servings/858 yen (tax included) For four servings/1,408 yen (tax included)

This dish is tantalizing with chive soy sauce. Please pour the rich yolk of Lan-Ou that comes separately on top.

A local dish from Oita. You can enjoy it with broth poured over it, according to your preference.

Please choose 2 types of your favorite fillings from the above.

A seaweed similar to kelp with a strong stickiness, a specialty of Oita called 'Krome'. When mixed into miso soup, it enhances the creaminess and richness.

This ice cream contains alcohol. Please refrain from consuming if you are a child, sensitive to alcohol, pregnant, nursing, or driving.

Using Ranou eggs from Kizuki Farm.