Fish, Charcoal and Sake Hachio
魚と炭と酒 はちお
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
5 | 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 |
ที่หลบซ่อนของผู้ใหญ่ที่สามารถเพลิดเพลินกับปลาสดและการย่างด้วยถ่าน
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.12(1 รายการ)รีวิว
เมนู
<From November 10! ＞A cosy and hearty course perfect for New Year's Eve parties. The main dish is a specially selected Oita Wagyu steak instead of a nabe (hot pot), which is often included in winter courses. Of course, there is also gorgeous sashimi. This is a course only for dishes, which will make the organizer happy.
<From November 10! ＞A cosy and hearty course perfect for New Year's Eve parties. The main dish is a specially selected Oita Wagyu steak instead of a nabe (hot pot), which is often included in winter courses. Of course, there is also gorgeous sashimi. This course includes a standard all-you-can-drink package, which will make the organizer happy.
<From November 10! ＞A cosy and hearty course perfect for New Year's Eve parties. The main dish is a specially selected Oita Wagyu steak instead of a nabe (hot pot), which is often included in winter courses. Of course, there is also gorgeous sashimi. This is an all-you-can-drink course that includes 8 kinds of carefully selected Japanese sake and premium shochu.
<From November 10! ＞A hearty course perfect for New Year's Eve parties. A gorgeous assortment of sashimi including fresh mackerel and horse mackerel directly shipped from Japan, and plenty of fresh fish from the Bungo Channel! You can also enjoy Oita Wagyu beef grilled with miso. In addition, the Hachioji seafood Mizore nabe (hot pot with grated radish) will surely fill you up! This course includes only dishes.
<From November 10! ＞A hearty course perfect for New Year's Eve parties. A gorgeous assortment of sashimi including fresh mackerel and horse mackerel directly shipped from Japan, and plenty of fresh fish from the Bungo Channel! You can also enjoy Oita Wagyu beef grilled with miso. In addition, the Hachioji seafood Mizore nabe (hot pot with grated radish) will surely fill you up! This is a standard all-you-can-drink course.
<From November 10! ＞A hearty course perfect for New Year's Eve parties. A gorgeous assortment of sashimi including fresh mackerel and horse mackerel directly shipped from Japan, and plenty of fresh fish from the Bungo Channel! Oita wagyu beef grilled with miso leaves is also available. In addition, the Hachioji seafood Mizore nabe (hot pot with grated radish) will surely fill you up! This course includes all-you-can-drink premium shochu and 8 kinds of selected Japanese sake!
<From November 10! ＞Hachioji's Weekday Banquet Course for Farewell and Farewell Party. This is a standard all-you-can-drink course.
<From November 10! ＞Hachioji's Weekday Banquet Course for Farewell and Farewell parties. This course includes all-you-can-drink premium drinks.
<From November 10! ＞Enjoy Bungo Brand Fresh Fish and Winter Seasonal Cuisine. This course includes only dishes.
<From November 10! ＞Enjoy Bungo brand fresh fish and seasonal autumn ingredients. This is a standard all-you-can-drink course.
<From November 10! ＞Enjoy Bungo brand fresh fish and seasonal autumn ingredients. This course includes premium all-you-can-drink service.
<From November 10! ＞A hearty course perfect for a year-end party. Of course, we pay special attention to the ingredients and only serve luxurious dishes in this course.
<From November 10! ＞Enjoy Bungo brand fresh fish and seasonal autumn ingredients. This is a standard all-you-can-drink course.
<From November 10! ＞A hearty course perfect for a year-end party. Of course, we pay special attention to the ingredients, and this is a luxurious premium all-you-can-drink course.
The Bungo Channel, where the Seto Inland Sea and the Pacific Ocean collide, is rich in various seafood that feed on abundant plankton, providing us with wonderful blessings from the sea. It is a treasure trove of diverse seafood, including Seki mackerel and Seki horse mackerel. In recent years, brand fish such as Kabosu yellowtail, Kabosu amberjack, and Kabosu flounder have been produced by mixing Kabosu citrus with their feed to enhance flavor. In this Bungo Channel, we carefully select fresh seafood caught that morning and serve it on the same day.
Hachio Specialty
A selection of recommended fresh fish from the Bungo Channel brand, served in three varieties.
A local dish from Oita, featuring fresh fish fillets marinated in a sweet original homemade sauce passed down from fishermen on Hoh Island.
Saeki City Oonyujima Limited Liability Company Shinei Maru. Rich in nutrients, the mountain water flows into the island of Saeki, where we cultivate single-seed oysters using the flip farm method in the sea of Oonyujima. Oysters that feed on plankton from the natural environment grow within a year, offering a taste that is free from strong flavors and odors, and provides a juicy and delicate umami. Please enjoy the oysters that we proudly present from Oonyujima under our original brand 'Oonyujima Oyster'.
・1 piece…462 yen・3 pieces…1,320 yen
For two people... 1,980 yen For three people... 2,970 yen
The Hiohgi shell cultivated by Mr. Goto in the beautiful and nutrient-rich sea off the coast of Yakata Island in Kamage, Saiki City, has large adductor muscles that are rich and sweet, providing an excellent eating experience. We have prepared the Hiohgi shell in three different flavors.
1 piece
1 piece
1 piece
Bungo eel and Bungo octopus are grilled over charcoal, allowing customers to grill them themselves on a shichirin (a small charcoal grill) and enjoy them fresh. You can quickly sear the surface to enjoy the rare flavor, or grill them thoroughly to savor the taste of charcoal grilling. Please enjoy your preferred flavor! Searing the surface significantly enhances the aroma and taste.
Natural true octopus and eel caught off the coast of Bungo Suido are actually local specialties. The octopus is characterized by its firm flesh and thick legs, while the eel has a solid body. We carefully select the best among them for procurement.
Hachio specialty
The 'Oita Crowned Chicken' is a breed developed with the aim of enjoying locally sourced chicken throughout Oita Prefecture. It is the first breed in Japan created by crossing a silkies chicken with five other varieties. The physical characteristics of the silkies used in the breeding are reflected in the crown, which is why it is named Crowned Chicken. It has received high praise as a tender and flavorful local chicken.
Asachi Lamb is domestic sheep meat raised in the land of Asachi Town. This rare sheep makes up less than 1% of the market, is less than one year old, has tender meat with strong flavor, and has little odor, making it delicious even for lamb beginners.
The brand 'Oita Wagyu' was born on the hundredth anniversary of the history of Bungo beef, which has repeatedly shone as the best in Japan throughout Oita Prefecture. This is a special product made from meat quality grade 4 or higher, selected from farms that are particular about taste among high-quality Bungo beef.
Please ask the staff for the dressing
A special selection! This dish features bone-in thigh meat marinated in homemade garlic soy sauce and deep-fried to a crispy perfection, offering a hearty serving.
Bologna Ham Kujyu Ganjii Farm is located at the foot of the Kujyu mountain range in Kuju Town, Takeda City. The farm produces and processes golden milk from Ganjii breed cows, as well as processed foods like ham and sausages. The carefully crafted Bologna ham made from herbs chicken and pork from Oita Prefecture is best enjoyed in thick cuts that highlight its flavor.
3 pieces
Tomato Ketchup from Ogimachi, Takeda City. This ketchup is made from fully ripened tomatoes grown by a farming family in Takeda City, Oita Prefecture.
2 pieces
Using A4 rank or higher Oita Wagyu, seasoned with a sweet sauce similar to sukiyaki and topped with salmon roe. This is a luxurious bowl with the rich flavor of beef and the aroma of salmon roe.
Two oval-shaped rice balls made with sea bream and several types of fish, mixed with plenty of garlic chives and shishito peppers, creating a rich, spicy fish miso with a fragrant seaside aroma.
Triangle shape 1 piece
A bowl perfect for finishing with rich fish flavor.
A specially developed fruit liqueur designed to be poured over vanilla ice cream. Its rich texture, reminiscent of the fruit itself, casts a spell of temptation over the ice cream. Just a little after the alcohol... there's no doubt it can't overcome any guilt. ■ Alcohol content 7% *Please refrain from ordering if you are a child. *Please ask the staff about today's fruit liqueur.
It comes with seasonal ice cream and fruits.
The contents of the dessert plate change with the seasons.
"Hachio" offers fresh seafood and seasonal ingredients sourced daily, enhanced by binchotan charcoal grilling, along with delicious sake that is essential to accompany the dishes. Please enjoy. ~ Our restaurant charges a separate fee for the appetizer. ~
Medium... 726 yen, Small... 495 yen
The pure water nurtured in the forests of Hakushu and the blessings of nature bring a refreshing taste, like the young leaves of the forest, that can only be experienced at 'Hakushu'.
When mixed with soda, the sweetness derived from barrel aging spreads beautifully. You can enjoy a hint of citrus acidity and aroma.
Oita Prefecture Hamajima Sake Brewery <Honjozo Sake> Aiming to be the best food pairing sake, the representative dry sake of Oita Prefecture! <Raw Rice> Homegrown Gohyakumangoku, Hinokikaru <Polishing Ratio> 60% <Sake Meter Value> +5 <Acidity> 1.3 Traditional handmade sake brewing process with all steps done by hand, Takaraiya is a local sake from Oita. Using homegrown Gohyakumangoku and Reihou, it is finished with a sharp taste that pairs well with any dish and is a sake that you won't get tired of drinking. - Glass (half serving)... 495 yen - One serving... 990 yen
Oita Prefecture Nakano Sake Brewery Junmai Sake Yamada Nishiki is currently attracting attention under the guidance of a young brewery master, producing delicious sake. Ingredient Rice: Yamada Nishiki, Polishing Ratio: 55%, Sake Meter Value: +0, Acidity: 1.83. This sake is brewed with water that has won the highest gold medal at the Monde Selection for three consecutive years. It is a high-quality brewed sake that has been fermented at low temperatures for a long time, similar to Daiginjo. It is a sake with a balanced flavor and aroma. Glass (half serving)... 605 yen, One serving... 1,100 yen.
Oita Prefecture Kokuno Kura (Junmai Ginjo Sake) This sake uses 50% Hinokikari from Usa, and you can feel a subtle sweetness and freshness. (Rice used) 100% Hinokikari (Polishing ratio) 50% (Sake meter value) -4 (Acidity) 1.2 It is brewed with the concept of 'a taste that allows you to feel umami while disappearing cleanly,' in harmony with modern cuisine. This is a sake that has been continuously produced since the birth of the brewery. - Glass (half serving) ... 550 yen - One serving ... 1,100 yen
Oita Prefecture Daichi Sake Brewery Special Junmai Sake Yamada Nishiki, a smooth and refreshing food sake. Pairs well with sashimi, oysters, and seafood from the Bungo Channel. Ingredients: Yamada Nishiki, Rice Polishing Ratio: 60%, Sake Meter Value: +5, Acidity: 1.9. The label features flowers that closely resemble the image of each sake quality. Both water and sake are unfiltered, and no additives are used. While many sakes from Kyushu are soft and sweet, the sake aimed for by the toji has a solid and rich flavor. Glass (half serving)... 550 yen, One serving... 1,100 yen.
Oita Prefecture Komatsu Sake Brewery <Special Junmai Sake> GIN no Sato Toyojun brand's standard sake. Crisp and dry. <Rice Ingredients> 100% GIN no Sato from Usa, Oita Prefecture <Polishing Ratio> 60% <Sake Meter Value> +13 <Acidity> 1.7 A super dry sake with a rich flavor and excellent aftertaste. Enjoyable at a wide range of temperatures from chilled to warm. Recommended with sashimi and grilled chicken. ・Glass (half serving)…550 yen ・One serving…1,100 yen
Chiebijin used
Miyazaki Prefecture 20 degrees
Kagoshima Prefecture 25 degrees
Kagoshima Prefecture 25 degrees
Kagoshima Prefecture 25 degrees
Kagoshima Prefecture 25 degrees
Kagoshima Prefecture 25 degrees
Kagoshima Prefecture 25 degrees
Oita Prefecture 20 degrees
Oita Prefecture 25 degrees
Oita Prefecture 25 degrees
Kumamoto Prefecture 20 degrees
Oita Prefecture 25 degrees
20 degrees【5 servings】
20 degrees [Five Go]
20 degrees [Five servings]
25 degrees [Five servings]
25 degrees, Shigo
(Ice, Water, Carbonated, Hot Water) *Additional is free.
Mie Prefecture Kiyamasa Sake Brewery <Special Junmai Sake> Refreshing aroma and natural umami and acidity. A classic bottle that pairs well with food. <Rice used> Toyama Gohyaku Mangoku <Polishing ratio> 60% <Sake meter value> +5 <Acidity> 1.7 Preserving a 200-year-old brewery built at the time of establishment, Kiyamasa Sake Brewery produces sake by blending traditional methods with modern techniques. Launched in 2004, 'Eiko' is now an extremely popular and rare brand found in sake shops nationwide. ・Glass (half serving)…660 yen ・One serving…1,320 yen
Iwate Prefecture Akabu Sake Brewery <Junmai Sake> A refreshing balance of fruity aroma and acidity with a clear taste. <Raw Rice> Rice from Iwate Prefecture <Polishing Ratio> 60% <Sake Meter Value> +1 <Acidity> 1.66 The sake brewed by the 5th generation is 'Akabu'. Born in 1992, now in their 30s. They were the national champion in a sake tasting competition during university. Inheriting a stubborn artisan spirit, they brew to make Akabu a representative Junmai sake of Japan. - Glass (half serving)... 550 yen - One serving... 1,100 yen
Saga Prefecture, Fukuchiyo Sake Brewery <Special Junmai Sake> In pursuit of a unique sake that is the only one of its kind in the 36,000 koku category, we aim to create local sake that is loved by everyone. <Raw Rice> Saga no Hana, Yamada Kyomai <Polishing Ratio> 55% <Sake Meter Value> +5 <Acidity> 1.6 This is a standard bottle of Nabeshima. It is a limited edition junmai sake that shone as 'the best in Japan' in the Junmai sake category at the 14th Japan Sake Competition. It has a flavor that you can enjoy while being able to drink it without getting tired of it, no matter how many cups you have. - Glass (half) ... 550 yen - One bottle ... 1,100 yen
Hoken Sake Brewery in Hiroshima Prefecture produces this super dry type of junmai sake, which harmonizes moderate umami, aroma, and spiciness. Ingredients: Hattan Nishiki rice from Hiroshima Prefecture. Rice polishing ratio: 60%. Sake meter value: +10. Acidity: 1.6. Brewed with the spring water 'Hoken Meisui' that flows within the brewery. The soft texture and smooth finish from the soft water of Hoken Meisui brings out the sweetness of the rice just right. Despite being super dry, it is a high-quality product with excellent balance. Glass (180ml)... 550 yen. One cup (300ml)... 1,100 yen.
(Chilean) each
[Sparkling, Dry / Variety: Chardonnay 100% Anshin-in] When tasted, the bubbles are fine and delicate, and the lively fruitiness spreads in the mouth, forming a structure of sharp and crisp acidity and mineral sensation. The aftertaste leaves a pleasant citrus aroma, making it a dry sparkling wine. - Glass... 990 yen - Bottle... 7,700 yen
A cocktail made with sparkling wine and orange juice.
[Full Body/Variety: Koji 100% from Anshin-in] The attack is strong, with smooth tannins and acidity spreading in the mouth, enveloping a rich flavor. The sweetness from the alcohol and the rich acidity harmonize, creating a long finish, allowing for a complex taste experience in this dry red wine. Bottle
[Dry / Variety: Chardonnay 100% from Anshin-in Imori Valley] This dry wine has a slightly strong attack with a fruity flavor, accompanied by a crisp acidity and a hint of bitterness. The pleasant aroma of oak that lingers in the finish enhances the aftertaste.
Medium body / Variety: Hokkaido Zweigelt grape. It features elegant and gentle aromas, with a refreshing mouthfeel due to light tannins. Bottle
Dry wine with fruity aromas characteristic of the Koshu variety from Katsunuma Town, Koshu, Yamanashi Prefecture, and a refreshing acidity.
An original spritzer made with kabosu juice, a specialty of Oita, and white wine. It is a cocktail that pairs well with meals.
A Japanese-style fuzzy navel made with rough peach sake and 100% orange juice. It has a pleasantly rich flavor while still being refreshing.
A tropical cocktail of mango liquor and ginger ale.
From Nara Prefecture, Umenoyado Brewery
From Nara Prefecture, Umenoyado Brewery
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