Isorokuya Chuo-cho

Momiji Sea Bream is the name for the most delicious red sea bream, which reaches its peak season in autumn and is rich in fat. Enjoy this refreshing hot pot with locally produced kabosu from Oita Prefecture and grated daikon.

Kusugun Kokonoe Town is a famous production area for shiitake mushrooms, boasting top-class quality and quantity in Japan. We combined these thick and juicy shiitake mushrooms with the umami-rich Kankichi chicken and the sweet Nishikumo pork tsukune, creating a satisfying dish.

The seasonal Ito Mozuku offers a subtle seaside aroma and a smooth texture that you can enjoy.

Bungo mackerel, raised in the rough waves of the Bungo Strait and caught alive. Enjoy the rich, fatty belly and the firm, crunchy texture of the back.

Bungo mackerel, raised in the rough waves of the Bungo Strait and caught alive. Experience the unique taste and flavor of fresh mackerel.

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

'Seki Horse Mackerel' or 'Seki Mackerel', along with locally sourced tuna and other fresh Oita brand fish, served in a size that's easy to enjoy even 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 triggerfish.

A comparison of the rich and elegant 'Filefish' 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 Filefish is not in stock, it may be substituted with Mebaru.

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. Please note that while our chicken is prepared with safety in mind, those who are unwell, pregnant, small children, or the elderly are advised to refrain from consuming it. Additionally, please be cautious not to overeat. For hygiene reasons, items that have been left for a while may be removed. Please enjoy your meal promptly after it is served.

Toroyagen refers to the rare soft 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 four types of the freshest and most delicious parts of Kanazuchi chicken, easy to eat and light in flavor.

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

Rich flavor and tender texture. The yolk from 'Ranou' in Kitsuki pairs perfectly with the 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 located in Kunisaki City, Oita Prefecture. You can enjoy the flavor 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 and gentle seasonal green vegetables.

It has a luxurious flavor that feels like eating fruit, with sweetness and just the right amount of acidity. Please enjoy it with salt from Saiki or mayonnaise.

A fish dish born from the wisdom of fishermen, it is a local cuisine from Oita where sashimi is generously 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 with sake] A dish stir-fried with fresh and crunchy local octopus from Oita and thick, flavorful extra large shiitake mushrooms in rich chicken miso butter.

A dish that combines the sweet ayame soy sauce from Hita City, Oita Prefecture, with smooth cream cheese. This rich snack cheese, with the depth of sweet soy sauce, pairs perfectly with beer, wine, or sake, making it suitable for any alcoholic beverage.

This is a thick and flavorful tamagoyaki infused with 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. This dish has an irresistible roasted flavor.

Taka eggplant, officially known as Tosa Taka, is a brand from Kochi Prefecture. It has low bitterness, a sweet flavor, and is characterized by its soft texture in both skin and flesh.

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 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, or 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 entirely, including the stem, garlic, and roots. It has a strong aroma when eaten, yet it does not leave a lingering smell the next day.

The karaage featuring three parts of rich Kanzaki chicken offers a low-fat and firm texture. Be sure to try them side by side.

Oita specialty 'Chicken Tempura'.

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

Please enjoy the tender flesh coated in the simmering sauce infused with the rich flavor 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 are 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 seafood chijimi made with fresh seafood and plenty of fragrant chives, an original from Gojuroku. It is baked to a crispy and fragrant exterior while maintaining a chewy texture inside. Enjoy it with our homemade spicy sauce.

These wings are packed with the tender and juicy flavor of Crown Chicken. The freshly fried 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, featuring a fluffy meat texture that allows you to savor the lingering taste after eating. 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)

Please enjoy the firm 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 kombu with a strong stickiness, a specialty of Oita called 'Kurome'. 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.