bene pesce

A fluffy texture with the umami of shiitake and edamame. Enhanced aroma with ginger pepper.

The firm texture of Omi Duck pairs perfectly with the sweetness of new onions. Start by enjoying it as is.

Refreshing thick cucumber with ume shiso sauce!

Hime Take is not bamboo, but young shoots of sasa grass. It has a slightly sweet flavor that pairs perfectly with tempura.

The sweetness and texture of the corn are irresistible! The slightly sweet sansho miso pairs perfectly.

The key to the aroma is the young ginger cooked together. The grilled octopus adds a synergistic effect to the fragrance.

An assortment carefully prepared with selected ingredients, each paired with a suitable smoking method. A classic dish of our restaurant that allows you to enjoy a variety of aromas and flavors in small portions.

Finely textured and flavorful sirloin prepared as a smooth yukke. The rich egg yolk from Oita's 'Dragon's Egg' enhances the meat's umami, making it a luxurious dish.

Slow-cooked salted pork belly, luxuriously made into a cutlet. Crispy on the outside, tender and flaky on the inside. Finished with homemade sauce and Pecorino Romano, this is the ultimate gourmet cutlet.

A classic combination. The flavor of Tribeene is uniquely different.

Crispy and fluffy.

Fried rice cake wrapped with seaweed and mentaiko!

Crunchy pickles with different flavors that you can endlessly snack on.

Raisin butter made with raisins soaked in brandy, perfect only for pairing with alcohol.

This is a juicy and aromatic ham made with Unzen chicken.

Deliciousness that speaks for itself.

A simple flavor made with Hinomoto pork and dragon eggs.

Juicy smoked shumai.

Crispy skin and juicy meat, this fried chicken is satisfying!

A rich flavor similar to Dote-ni.

A dish made with plenty of Hyuga chicken from Miyazaki.

Carefully charcoal-grilled shishamo. Served with the popping texture of roe and smoked mentaiko mayonnaise.

Charcoal-grilled rice balls can be enjoyed as they are or with broth for tea soup! A dish that fulfills your last craving.

Carefully charcoal grilled pickled plums. The acidity is balanced and the umami is concentrated.

A dish of large oysters mixed with sansho, enjoyed with sake.

Simple carpaccio with smoked salmon, garnished with condiments and lemon.

Simple tempura of kibinago.

The clams are simmered to perfection and pair well with shochu or sake.

Aromatic finishing with charcoal. The ultimate smoky experience in rice.

Eel rice from a smokehouse with a secret flavor.

A pasta dish that combines peperoncino and egg, offering a rich yet light flavor.

A cheesecake you have never tasted.

Skewered dumplings grilled over charcoal and smoked tsubuan.

A slightly bitter taste that melts in your mouth. Raisins simmered in brandy add a nice accent.