Kyushu Cuisine En Okayama Station Front
九州料理 縁 岡山駅前店
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
valutazione
Recensioni
menù
This is a luxurious course in which you can enjoy our specialty, "Kuroge Wagyu Beef Motsunabe" and rice cooked in an earthenware pot with sea bream. The all-you-can-drink menu includes 45 kinds of drinks, including several kinds of shochu, sake, and fruit wine.
This is a luxurious course in which you can enjoy our specialty "Hakata Jidori no Charcoal Grilled Chicken" and earthenware pot rice with chicken to your heart's content. The all-you-can-drink menu includes 45 kinds of drinks, including several kinds of shochu, sake, and fruit wine.
This course allows you to fully enjoy our famous "Kuroge Wagyu Beef Motsunabe". The all-you-can-drink menu includes 45 kinds of drinks, including several kinds of shochu, sake, and fruit wine.
This course includes our famous "Hakata Jidori no Charcoal Grill" and Kyushu cuisine. The all-you-can-drink menu includes 45 kinds of drinks, including several kinds of shochu, sake, and fruit wine.
A bowl made with a broth slowly simmered based on pork bones, combined with the unique sweetness and richness of Kyushu soy sauce. While it has a punch of garlic, it offers a smooth texture and deep umami, with a hint of sweetness that spreads, leaving a refreshing aftertaste. *Available for order from two servings. The recommended hot pot features fresh black Wagyu beef small intestines. With outstanding freshness, the carefully processed beef offal has no odor, and the sweetness and umami of the fat can be fully appreciated. We focused on the balance with the broth and ingredients, creating a supreme dish that can be enjoyed deliciously until the last bite.
A rich preparation that uniquely blends several types of miso, enhancing the natural sweetness and depth of the miso with the umami of garlic. The texture is smooth, yet a robust flavor develops afterward, making for a satisfying bowl. *Available for order from two servings. The recommended offal hot pot features fresh black Wagyu beef small intestines. With exceptional freshness and carefully processed beef offal, there is no unpleasant odor, and the sweetness and umami of the fat are distinctly felt. We focused on the balance with the broth and ingredients, creating a supreme dish that remains delicious until the last bite.
Thigh & liver (lever & heart) & tenderloin. *Grilled slightly rare due to the freshness of the local chicken. If you prefer it well done, please let us know. Hakata Jidori is a local chicken from Fukuoka, said to be the most delicious among domestic native breeds, with a lineage that includes the Shamo, known for its flavor components, and the Sazanami. You can enjoy the unique chewiness of the local chicken, the increasing umami with each bite, and the finely textured meat that offers a crisp and pleasant bite.
Please order early as it may take some time to serve.
Please order early as it takes time to prepare.
Fresh mackerel lightly salted.
This is a local dish from Fukuoka made with fresh mackerel sashimi, mixed with soy sauce, a sweet sauce, and ground sesame.
Fresh bluefin tuna that has never been frozen, characterized by its rich and sticky flavor.
Uses the Kumamoto Amakusa brand sea bream 'Miyabi-dai'. It is said to have about three times the umami components of natural sea bream.
A brand of buri raised in Hyuganada, Miyazaki Prefecture, known for its excellent fat content, firm flesh, and minimal odor.
Lightly seared Kurose buri with rich fat. Please enjoy it with the salt from Hamagoshio in Tsushima, Nagasaki.
A platter of raw and seared fish. It will be seared at the table.
A selection of four types of fresh fish from Kyushu, served in small portions.
A small assortment of 4 types of appetizers that evoke the flavors of Kyushu.
A simple snack of thinly sliced cucumber with sesame oil and salt.
A high-end delicacy made with finely sliced shark cartilage and flying fish roe mixed with plum paste.
Boiled domestic chicken skin with lemon for added flavor.
The mentaiko from the long-established Kanefuku in Fukuoka that everyone knows.
By lightly grilling the mentaiko, we add a toasty flavor.
Shungiku and moistly finished Jidori chicken tenderloin with sesame dressing.
The creamy texture of fresh tuna and the crunchiness of pickled radish are exquisite.
Please enjoy fresh vegetables with our homemade three types of dip.
Sea bream, lotus root, bell pepper, and watercress with homemade aromatic vegetable dressing.
Gamenai refers to Chikuzenni. The aroma is enhanced by grilling local chicken and root vegetables in sesame oil.
It is topped with sake-steamed asari on gently seasoned dashi-maki tamago.
Steamed and grilled with a bamboo steamer, featuring 7 types of selected vegetables. Enjoy with 3 types of homemade sauces.
We finish by grilling well-marbled Wagyu brisket right in front of you. Please enjoy it in one bite, coated with egg yolk and our homemade sauce.
Grilled pork belly wrapped around five types of vegetables over charcoal.
Lightly fried domestic chicken breast. Served with homemade vinegar soy sauce, yuzu pepper, or kabosu salt, according to your preferred seasoning.
Ham katsu made with Unzen ham from pork produced in the Shimabara Peninsula of Nagasaki Prefecture.
Served with homemade tartar sauce and mashed potatoes with celery, featuring bite-sized cuts of Satsuma pure chicken.
Combined fried lotus root with truffle-scented sweet potato paste.
Sagabiyori clay pot rice. Please order early as it takes time to prepare. The sea bream bones are grilled over charcoal and cooked in a broth made with kombu and shiitake mushrooms.
Clay pot rice with Saga Biyori. Please order early as it takes time to prepare. We use kelp and shiitake mushrooms to make the broth, combined with grilled pure chicken, and add a touch of kabosu for accent.
Please enjoy the glossy, large grains with sweetness and the original flavor of the chewy rice.
A simple salt rice ball seasoned with Sagabiyori and Nagasaki's beach salt.
Kyushu rice and the long-established Kanefuku mentaiko from Kyushu, they are sure to match perfectly.
Using fish that has been grilled over charcoal to add a savory flavor.
A grilled rice cake wrapped in thin dough filled with the famous 'tsubuan' from Dazaifu Tenmangu, served with vanilla ice cream.
This is a Japanese-style ice cream topped with black sugar syrup and roasted soybean flour on vanilla ice cream.
A classic souvenir sweet from Hakata, Nishidori Pudding, offers: Amaou Sorbet... 490 yen, Hyuganatsu Sorbet... 490 yen, Yuzu Sorbet... 490 yen, Amaou Cream Roll Cake... 590 yen
Kagoshima Nishi Distillery Whiskey
Sherry Oak
・TAKEYANE's Cardamom Sour…690 yen・AKAYANE's Ginger Sour…690 yen・AKAYANE's Sichuan Pepper Sour…690 yen
Kyushu produced
Kyushu produced
Kyushu produced
Kyushu produced
Lunaria Montepulciano d'Abruzzo Glass (120ml)…590 yen・Carafe (360ml)…1,450 yen
Lunaria Malvasia Glass (120ml) ... 590 yen, Carafe (360ml) ... 1,450 yen
Tono Wine Campbell Early Dry Glass (120ml)…640 yen・Carafe (360ml)…1,600 yen
This is a sweet potato shochu made with yellow koji typically used for sake. The main ingredient, sweet potato, is carefully selected from the golden senkan variety. It has a refreshing citrus-like aroma and a crisp mouthfeel, making it recommended for mixing with soda.
A robust body made with black koji. A superb product with the deep aroma of sweet potatoes and a sharp finish in taste and aftertaste. When diluted with hot water, you can enjoy a richer aroma and deeper flavor.
The 'Steamed Selection' series that explores the potential of yams in Treasure Mountain. Enjoy the rich aroma reminiscent of black tea and tropical fruits with this orange sweet potato.
This shochu is produced in small quantities with all processes done by hand. Enjoy the rich flavor and depth, which can be savored fully, and even when mixed, it maintains a strong taste.
Limited sweet potato shochu brewed from 'Golden Senkan' using white koji and high-quality underground water sourced from the Shiratsu soil of the local Kushikino city. It has a fruity and sweet sweet potato aroma with a soft mouthfeel.
A rare long-term aged sweet potato shochu, matured for 10 years in sherry casks. With an alcohol content of 40 degrees, it features aromas of vanilla and nuts similar to brandy, along with a rich, sweet flavor.
A new type of shochu characterized by a glamorous aroma reminiscent of muscat grapes. It eliminates the earthy smell of sweet potatoes, highlighting a fruity and sweet fragrance with a higher alcohol content, making it recommended to mix with soda.
Shochu made with the concept of 'making shochu more enjoyable and accessible,' crafted each year. It has a sweet, ripe mango aroma followed by a calm scent reminiscent of dried black tea leaves.
A highly aromatic bottle due to low-temperature management of the moromi. It combines the flavors and sweetness of apple and pear. The alcohol content is set at 27%, which emphasizes the aroma, allowing the fragrance to be most pronounced.
Using the carefully cultivated golden senkan from Higashibaba Farm, bottled within three days of distillation. You can enjoy the rich citrus aroma and plenty of umami in a more direct way.
A rich shochu brewed through atmospheric distillation. It has a unique roasted aroma typical of barley shochu, with a smoky scent rising, providing a drinking experience with a weightiness that is unexpected for barley shochu.
A barley shochu made from hand-crafted koji and carefully selected barley, brewed in traditional clay pots. It features a fragrant barley flavor, a sweet richness reminiscent of caramel, and a refreshing finish.
Shochu made with carefully cultivated barley and brewed with the ultra-soft water from the rich natural blessings of Mount Ozuki. You can taste the roasted aroma of barley along with sweet flavors reminiscent of vanilla and cocoa.
The main ingredient is Kyushu-produced naked barley, and the koji is handmade rice koji. You can feel the roasted aroma of barley and the creaminess of rice koji, making it an all-round type of barley shochu that can be enjoyed on the rocks, with water, or with hot water.
A shochu made using wooden barrel fermentation and home-cultured yeast, featuring a refreshing yet deep richness. It is characterized by the roasted aroma of wheat and sweet flavors reminiscent of caramel and wheat chocolate.
A crisp mouthfeel that expands into a sharp atmosphere with a vividly fresh green apple aroma. The refreshing and pleasant sweetness enhances the richness of the flavor.
A highly popular premium long-term stored barley shochu. It features an amber color like whiskey, a toasty barley flavor, and complex aromas reminiscent of coconut and vanilla.
Fukuoka cold or warm, glass... 590 yen, one cup... 1,140 yen
Fukuoka Cold - Glass... 590 yen - One cup... 1,140 yen
Fukuoka Cold - Glass... 590 yen - One cup... 1,140 yen
Fukuoka Cold - Glass... 590 yen - One cup... 1,140 yen
Fukuoka cold - glass... 640 yen - one cup... 1,240 yen
Saga cold or warm, glass... 590 yen, one cup... 1,140 yen
Saga Cold - Glass... 590 yen - One cup... 1,140 yen
Recommended from Saga! Cold - Glass... 640 yen - One cup... 1,240 yen
Nagasaki Cold - Glass... 590 yen - One cup... 1,140 yen
Nagasaki cold glass... 590 yen... one go... 1,140 yen
Nagasaki Cold - Glass... 640 yen - One cup... 1,240 yen
Kagoshima cold - glass... 680 yen - one cup... 1,280 yen
Miyazaki Cold - Glass... 780 yen - One cup... 1,480 yen
Recommended from Kumamoto! Cold. Limited edition, may be sold out. Glass... 1,190 yen... One go... 2,280 yen
France / Alsace Sparkling - Dry Varieties: Pinot Noir, Pinot Auxerrois, Pinot Blanc Dishes: Various appetizers, various sashimi, grilled local chicken with a lemon and pear, and white peach with a vibrant and fruity aroma, characterized by fine bubbles. A refreshing acidity and savory mineral sensation harmonize, resulting in a dry and crisp taste.
American / California white wine, dry variety: Sauvignon Blanc. Dishes: white fish sashimi (with salt instead of soy sauce), Oita chicken tempura, various appetizers (excluding mentaiko). A wine produced in Napa Valley. Aromas of stone fruits, tropical fruits, hazelnuts, and honey. Characterized by fresh acidity and rich fruit flavors.
American/California white wine, dry variety: Chardonnay. Pairs well with grilled local chicken, simmered dishes, various sashimi, Oita fried chicken, and offal hot pot (both). A wine produced in Napa Valley. Aromas of melon and pear, with hints of toasted oak and vanilla. Rich and juicy fruit flavors balanced with moderate acidity, resulting in a smooth mouthfeel.
Austria / Lower Austria white wine - slightly dry variety: Riesling dishes: mentaiko, game stew, sesame mackerel, Oita chicken tempura, offal hot pot soy sauce. A balanced flavor with delicate fruitiness and fresh, crisp acidity. An elegant structure yet rich, surprisingly complex, and juicy dry Riesling.
France/Burgundy white wine, dry variety: Chardonnay. Dishes: sashimi of white fish (sweet soy sauce), simmered vegetables, grilled chicken over charcoal, offal hot pot. The aroma level is very high, with a rich and structured flavor that leaves a fulfilling impression. It has a wealth of minerality and a silky, finely textured mouthfeel that is very elegant.
Italy / Emilia-Romagna red wine, light-bodied. Varieties: Mainly Marzemino, Malbo Gentile, and others. Dishes: simmered vegetables, bite-sized sukiyaki, grilled chicken over charcoal, vegetable-wrapped meat, fried chicken nanban. Mainly made from Marzemino, with multiple grapes destemmed and fermented with the skins. A pure and charming taste reminiscent of biting into freshly picked red fruits. Best served chilled.
America / California red wine, full-bodied. Variety: Zinfandel. Pairs well with: offal hot pot with soy sauce, grilled free-range chicken, fried chicken nanban (especially with tartar sauce). It has a pleasant fruitiness reminiscent of bright fruits like strawberries and raspberries, with good acidity. Although it is full-bodied, it has a light finish that makes it suitable to pair with chicken and pork.
America / California red wine, full-bodied. Variety: Cabernet Sauvignon. Pairs well with dishes such as horse sashimi, bite-sized sukiyaki, vegetable meat rolls, Unzen ham cutlet, and motsunabe. Aromas of miso, blackberry, cassis, vanilla, and spicy oak are appealing. It has an elegant style with very good balance, making it enjoyable not only with meat but also with a wide range of dishes.
American/California red wine, full-bodied. Variety: Merlot. Pairs with: horse sashimi, bite-sized sukiyaki, Unzen ham cutlet, motsunabe. The vibrant aromas of black cherry and raspberry overflow, with a subtle hint of tobacco leaf. A modest oak aroma and soft tannins create a long, elegant finish that emphasizes the characteristics of Merlot.
Bubble Red Yellow Magic Winery Variety: Steuben (Yamagata produced)
Orange Grapefruit Republic Variety: Delaware (Yamagata produced)
Shirauke Winery Variety: Multiple Varieties
Red Sakei Winery Varieties: Multiple Varieties
White Tanba Wine Variety: Delaware, Koshu
Akadamba wine variety: Muscat Bailey A, Sangiovese
Sparkling white wine variety: Delaware
White City Rich Wine Variety: Chardonnay
Orange Hitomi Winery Variety: Delaware (Yamagata produced)
Kyushu produced
Kyushu produced
Kyushu produced
Kyushu produced
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
