우루후 하카타
心・技・体 うるふ 博多 / Ururu, Mind, Skill, Body, Urufu Hakata
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구운 복어의 다양한 부위와 맛을 즐길 수 있는 코스입니다. ・작은 반찬 ・신선한 생선 3종 모둠 ・계절 요리 ・복어 살코기 및 뼈살 5종 모둠(살코기 2종, 뼈살 3종) ・ 제철 채소와 복어 볶음밥 ・복어 지느러미 수프 ・절임 반찬 ・디저트
우루후가 추천하는 구운 복어와 자라 전골을 동시에 맛볼 수 있는 세트입니다. ♦복어 회 ♦복어 살 세 가지 모둠 ♦자라 전골 ♦죽
하카타의 식재료를 중심으로 규슈 각지의 엄선된 식재료와 하카타 명물인 ‘모츠나베’를 만끽할 수 있는 코스입니다. ・작은 반찬 ・규슈 진미 모둠 ・현지산 신선한 생선 모둠 ・복어 튀김 ・ 구운 복어 살 세 종류 모둠 ・우루후 특제 하카타 모츠나베 ・마무리로 짬뽕면 ・디저트
규슈산 최고급 토라후구를 아낌없이 사용한 토라후구 전용 코스입니다. ・작은 반찬 ・복어 껍질 폰즈 소스 ・복어 회 ・복어 알 두부 튀김 ・ 복어 튀김 ・복어 살 세 가지 모둠 ・호랑이복어 제철 전골 ・죽 ・절임 반찬 ・디저트
Carefully brewed with domestic rice malt and 'kame tsubo'. This sake has a sweet aroma and rich flavor. Bottle
Please enjoy the flavor, taste, and richness created by the delicate technique of 'filtered with bamboo charcoal.' Bottle
Small 500 yen
Non-alcoholic beer
We have a variety available.
The contents may change according to the season.
(USA / Medium) The gentle taste of this wine is vibrant and powerful with fruity flavors. It was created to enjoy meals with loved ones.
A refined aroma reminiscent of glass roses and wild blackberries, with a sense of minerality. A complex and harmonious aromatic structure with a rich flavor.
(Yamanashi / Full Body) A glass with rich fruit flavors and a concentrated feel, it has a rounded mouthfeel, with subtle acidity and fine tannins that are impressive and well-balanced.
(Yamanashi / Dry) Glass of the Japanese indigenous 'Koshu' pairs well with Japanese cuisine and has particularly excellent balance as an aperitif.
(France / Dry) This wine has a texture that evokes fresh and juicy fruits. It offers a mineral sensation and a gentle mouthfeel. Its appealing flavor makes it a wine that you won't tire of when paired with food.
(Yamanashi / Dry) A glass with fresh aromas and moderate richness pairs well with sushi, tempura, sashimi, and more. A youthful wine with fresh fruit flavors and a solid acidity that forms its structure.
Half bottle with a smooth mouthfeel, richness, and a full-bodied finish. Fresh and long-lasting elegant flavor.
The half bottle has a strong flavor, with fresh and vibrant fruitiness clearly present, and a soft finish.
A full bottle aperitif that pairs well with all kinds of cold dishes, this is a champagne that can be enjoyed casually. It is highly praised by wine guides.
A new sensation highball born in Okinawa, based on a double blend of habu extract with 13 types of herb extracts, possessing an attractive vitality.
Cinnamon highball. Enjoy the gentle and soft body made with Iwai whiskey, along with a refined and rich flavor complemented by the refreshing taste of cinnamon.
Characterized by a complex and pleasant aroma. Elegant with a rich and profound flavor.
Supplied to the British royal family. Initially sweet, quickly followed by a pleasant acidity.
A fragrance that feels youthful with the richness of malt, and a pleasant finish of oak lingers.
Carefully brewed with domestic rice malt and 'kame tsubo'. This sake has a sweet aroma and rich flavor.
Using high-quality 'water' from Yakushima, it has a rich aroma and a full-bodied flavor due to handmade clay pot brewing.
This is sweet potato shochu made from the raw material sweet potato 'Kogane Senkan', which is brewed in a ceramic pot on the same day it is harvested. It features careful craftsmanship and aging in the ceramic pot, resulting in a very smooth and clean flavor.
It has a simple flavor but is actually a robust type with a solid structure. It is not overly refined, and the characteristic of Isami is its retention of traditional flavors. Hot water dilution is recommended.
The 'aroma and sweetness' of the sweet potato can be strongly felt, making it a perfect match for any dish.
This is a premium sake characterized by a gentle flavor that does not become tiresome, unique to aged sake. *Due to difficulty in procurement, it may be out of stock.
This 'Nakamura' is made from carefully selected high-quality Kogane Sengan and is committed to traditional handmade methods, created for those who enjoy sweet potato shochu. It has a rich sweet potato flavor and a deep taste that fully brings out the sweetness of the potato.
Made with 'Koujuimo' from Miyazaki Prefecture. It features a fruity and elegant taste and aroma with an alcohol content of 20 degrees.
A genuine shochu aged in white oak barrels, made from barley shochu from Iki. The rich and floral aroma and amber color are due to the oak barrel aging.
Please enjoy the flavor, taste, and richness created through delicate techniques using 'bamboo charcoal filtration'.
A smooth and silky flavor follows a fragrant aroma. This is a 'delicious sake' born from a meticulous distillation method.
A unique shochu with a fragrant ginjo aroma like 'sake', made with homemade cultured yeast.
A sweet and elegant aroma spreads like ginjo sake, with a very soft mouthfeel that expands gently in the mouth and leaves a refined impression as it finishes smoothly.
A soba shochu with a strong and impactful aroma, yet has a refreshing and crisp characteristic. It pairs well with any Japanese cuisine. It is recommended to drink it alongside your meal.
Using only the flesh of the 'Ume' plum from Tokushima Prefecture, with the skin and seeds removed, it offers a unique appearance and mouthfeel. The refreshing aroma of plum, with a taste that is not too sweet and never tiresome.
This is a rich yuzu sake that captures the refreshing flavor of yuzu in a concentrated form.
Features a creamy texture and fruity aroma. This fruit is rich in carotene, lycopene, dietary fiber, fructose, malic acid, citric acid, potassium, and more.
We will provide recommendations based on the season.
The aroma has a sweetness derived from the koji, and the mouthfeel is soft, but a firm spiciness follows. It is not a crisp dry sake; instead, it has a rich umami and maturity of the rice, offering a flavorful taste.
Junmai Ginjo made with Yamada Nishiki from Oita Prefecture. It has a calm aroma with a refreshing quality. After a round sweetness and gentle mouthfeel, the rich umami and firm acidity of Yamada Nishiki spread in a well-balanced manner.
Sake Degree... When it is '+', it becomes dry, and when it is '-', it becomes sweet. Acidity... The larger the '+', the drier it feels.
A luxurious hire sake that allows you to fully enjoy the fragrant fugu fins. It pairs exceptionally well with fugu dishes.
・Green Onion Salt ・Garlic Flavor ・Spicy Miso Flavor ・Plum Flavor ・Rich Salt Flavor
Green Onion Salt, Spicy Miso Flavor, Garlic Flavor or (Plum Flavor or Rich Salt Flavor)
Premium Fish with Green Onion Salt / Garlic Flavor; Regular Fish (Flatfish with Plum Flavor) (Frog Fish with Rich Salt Flavor) (Bone Fish with Spicy Miso Flavor)
This is the cheek meat of the fugu. Compared to the body meat, it has a firmer texture and offers a chewy sensation. Available in green onion salt flavor or plum meat flavor.
This is the jawbone meat. It has a texture similar to chicken with a good amount of meat. Garlic flavor or rich salt flavor.
This is the part of the pufferfish's middle bone. Enjoy the unique umami flavor that is concentrated in the bone meat, which has a tender texture and separates easily, served with spicy miso. Spicy Miso Flavor
This is the meat and skin from the belly of the fugu. It has a soft, hormone-like texture and is a very delicious recommended part. Available in spicy miso flavor or green onion salt flavor.
By grilling the fugu flesh with the far infrared characteristics of the ceramic plate, it becomes fluffy and juicy like charcoal-grilled, enhancing the umami of the fugu even more. Eating fugu with white leek spreads the umami and texture in your mouth, making it an irresistible dish. You can also enjoy the flavor variations with 10 types of aromatic salt.
We prepare various seasonal fish such as Nodoguro and Kinmedai.
We can also prepare rice balls for wrapping the meat. Please let us know.
We have pursued this creamy texture. Please enjoy.
We have made a croquette from our special potato salad. The secret to its popularity is its easy-to-eat size.
When placing on the grill, pinch both ends with chopsticks to prevent the green onions from falling off and roll them up. The key is to slightly shift them on the grill to avoid burning.
Place the blowfish on the grill and cook the garlic separately on top. Be careful not to burn the garlic, and grill both sides before serving.
When it is cooked through and starts to round up, it's a sign that it's ready to eat. Please grill both sides and enjoy.
This is a dish coated with plum meat sauce. The tartness of the plum meat is just right, allowing you to enjoy it refreshingly.
This is a dish coated in a salt sauce mixed with sesame oil and pepper. Please enjoy it with lemon juice.
This is a delicacy made by drying and deep-frying fugu skin. It has a crispy texture and is recommended as a snack with alcohol!
This is a platter of fresh seasonal fish caught in Genkai-nada and Ariake Sea. (The types of seasonal fish used may vary depending on availability.)
We presented the classic potato salad in a colorful and three-dimensional way, accompanied by cod roe sauce. You can enjoy a crispy texture by mixing the potato salad with fried potatoes.
This is our recommended bucket salad. It has a substantial volume, and you can enjoy the crunchy texture of the celery.
Enjoy the unique flavor of Hakata jidori chicken, which becomes more delicious with each bite, featuring a fine texture and a crisp bite. You can enjoy it with your choice of salt sauce, spicy miso, or ponzu with yuzu pepper.
The surface is fragrant, and the creamy umami of the milt oozes out from the inside. It is recommended as a side dish for sake. *There may be cases where it cannot be provided due to sourcing.
This is a fried dish with a crispy texture similar to fried chicken. The aroma of herbs is just right, making it a great accompaniment to beer or chilled sake.
A rare part that can only be taken from one pufferfish. Rich in gelatin, its sticky texture is recommended as a side dish with sake.
A ham sausage made from 100% carefully selected high-quality pork. It is a thickly sliced, satisfying ham katsu.
This dish features soft-shelled turtles farmed in Nagasaki Prefecture, prepared as karaage. The collagen-rich soft-shelled turtle has no unpleasant odor and a texture similar to chicken. It is recommended to enjoy it as is, or with our homemade sauce.
This is rice cooked with fugu tempura and truffle. It is a dish that allows you to enjoy the rich aroma of truffle. First, eat it as is, then try wrapping it in seaweed.
This is a rice porridge made with our restaurant's pride, tiger pufferfish meat and soup. Perfect as a finishing dish.
A clear broth made from the bones of tiger fugu, prepared as a salt-flavored soup.
This is a medicinal herbal soy sauce-based soup. It is rich in flavor and packed with collagen that is good for your skin. First, enjoy the soup, and then you can add ginger juice to experience a change in flavor. Includes rice porridge (with egg) and pickles.
A chanko nabe from the Kujo Room, kept secret from outsiders. Finished with a salt flavor based on chicken broth. Includes udon.
The thick and chewy fugu and vegetables are dipped in ponzu sauce for an exquisite flavor. Includes rice porridge (with egg) and pickles.
A special soy sauce motsunabe made with a focus on Kyushu ingredients, featuring a base of 'chicken bone broth' used in our proud chanko nabe and 'soft-shelled turtle broth' used in our round pot.
• Chinese Cabbage 300 yen • Tofu 300 yen • Mizuna 300 yen • Onion 300 yen • Shimeji Mushroom 300 yen • Welsh Onion 300 yen • Enoki Mushroom 300 yen • Nankan Fried Tofu 300 yen • Cabbage 300 yen • Garlic Chives 300 yen • Tsukune (3 pieces) 300 yen • Pork (100g) 650 yen • Hormone (100g) 900 yen • Hakata Chicken (100g) 750 yen • Zosui (Rice Soup) 300 yen • Udon 200 yen • Ramen 200 yen • Champon Noodles 200 yen
Reservation required
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