Hakata Hotaru Nishijin Ten

1. Drink the soup without eating the meat. The soup made by simmering Kyushu young chicken for 8 hours uses fatty parts like bonjiri, resulting in a very rich soup. 2. Add salt to the soup and drink it. (In each individual bowl) 3. Separate three types of chicken: cut-up chicken, chicken thigh, and minced chicken. (Use yuzu pepper or salt as you prefer) 4. Add vegetables and tofu. (Use ponzu, salt, or yuzu pepper as you prefer) 5. Finally, we recommend zosui (rice porridge). Key Points: Chicken = Kyushu young chicken, Ponzu = Aged ponzu using kabosu and daidai, Salt = Shika Salt from Saga Prefecture, Yuzu Pepper = Yuzu from Oita Kushino Farm

Unzen ham and soft-boiled egg with grain mustard, instant smoked with freshly shaved bonito flakes and cheese

Additional 1 piece 220 yen

2 Go 2,880 Yen

Additional Soup 800 yen Ramen 350 yen Champon Noodles 350 yen Rice Porridge 350 yen

Extra ramen 350 yen, zosui 350 yen

Additional soup 800 yen, ramen 350 yen, champon noodles 350 yen, zosui 350 yen

Additional: Champon 350 yen, Motsu for One 600 yen, Vegetables for One 400 yen

Daikon that has been carefully prepared for two days, soaked in homemade broth that brings out the umami of grilled dried fish. It has a solid thickness, and the broth seeps all the way to the core, bursting with flavor with each bite. A comforting dish that highlights the quality of the ingredients and the meticulous preparation. Perfect as a companion to alcohol.

A whole tomato soaked in oden broth is luxuriously topped! It is generously covered with gooey cheese and baked to a fragrant finish, then finished off with a splash of rich oden broth. When eating, please crush the tomato and mix it with the risotto! The combination of broth, tomato, and cheese creates an addictive deliciousness. This is a dish that is perfect for a finishing touch and can only be tasted here!

A new sensation oden that luxuriously uses slices of Itoshima pork, rich in flavor from the slightly hot pot oden. When quickly heated in hot broth, the sweetness and richness of the tender pork spread delightfully. This dish combines the gentle broth of oden with the umami of pork, truly embodying the 'slightly hot pot sensation.'

Slow-cooked pork cartilage oden for 3 hours under pressure. It is so tender that it falls apart with chopsticks, and the moment it enters your mouth, a melting texture spreads. Rich in collagen, it is packed with umami flavor. This dish pairs perfectly with broth and is addictive.

Juicy chicken wings simmered in broth, tender enough to fall off the bone. The moment you bite into them, the savory flavor of the meat juice and broth spreads in your mouth, making them irresistibly delicious. Rich in flavor yet refreshing aftertaste. A popular menu item that pairs perfectly with alcohol.

Sweet and tender New Onion oden, slowly simmered until soft all the way through. With one bite, it melts in your mouth, releasing the natural sweetness of the onion and the umami of the broth. Simple yet delicious, this is a comforting and gentle dish.

The fragrant grilled eggplant and freshly shaved bonito flakes are slowly grilled, resulting in a crispy exterior and a creamy interior. Finished with plenty of semi-dried bonito flakes from Kagoshima, the aroma and umami unique to freshly shaved flakes spread gently. The sweetness of the eggplant, the dashi, and the richness of the bonito combine to create a simple yet profound dish.

The luxurious oden with Itoshima thick fried tofu, cut into large pieces, has a stunning appearance. The outside is firm, while the inside is fluffy. It absorbs plenty of broth, and the more you chew, the more the umami spreads. It is also very filling, providing a satisfying experience. This is a popular menu item that can satisfy you with just one dish.