OkiDoki

First, this! An assortment of three types: lean meat, belly, and mane.

The 'Hara skin' is the second part from the outside of the belly meat, with a little bit of muscle remaining in the thin meat. It gradually increases in thickness from near the chest to the lumbar bone.

Just placing it on your tongue makes it melt away with a creamy texture. It has a rich fat content yet is light. Many people have become addicted after trying marbled horse sashimi.

It is said that the best way to understand the deliciousness of horse sashimi is through the lean meat of horse sashimi. It has a plump and tender texture. While it is light, it has a rich umami flavor. There is no doubt that it will become addictive.

Mane is a delicacy also known as 'Kone Fat'. It is highly valued because only about 5 kg can be obtained from one animal. Despite being fat, it is light and easy to eat. It has a truly mysterious texture.

The broth is made with common ingredients in Hakata such as flying fish, dried sardines, and kelp, blended with Kyushu soy sauce using a unique recipe. It has a clear flavor. The sharp soy sauce taste perfectly intertwines with the sweetness of the vegetables and offal.

A special miso that has been refined multiple times to allow you to enjoy the deliciousness of fresh, plump beef offal fat! The richness and sweetness that highlight the original fermented flavor of the miso, along with the cabbage that enhances the taste, and the rich flavor of the offal will become addictive.

The 'kasu' is made by frying small intestines until crispy, which concentrates the flavor and richness of the offal. By adding this to the motsu nabe, the umami increases, and the added aroma creates a new type of motsu nabe!

Using sesame soy milk soup, with offal, chicken neck, and pork 'Kirishima Takamine Pork'.

Raw, Grilled, Tempura

The aroma of butter and the subtle flavor of anchovy are addictive! Recommended for those who feel a bit peckish!

Pickles made with Sakurajima daikon marinated in miso. This pickle has a crunchy texture and a subtle saltiness that sets it apart.

Grilled whole to medium rare and cut. It takes a little time to prepare, but it is a dish you absolutely must try.

Seasoned with a homemade sauce flavored with yuzu pepper, served with thinly sliced onions that are lightly seared on the surface. The umami and texture are completely different.

By thoroughly marinating with a generous dipping sauce made from yuzu from Oita, the yuzu aroma lingers even after frying. It is fried slowly at a consistent temperature to retain the umami and texture.

We carefully prepare the soy sauce fried chicken from Nakatsu, Oita, known as the holy land of fried chicken, using only soy sauce as the main ingredient and a light batter.

Chicken Nanban is becoming a standard dish nationwide. When made by OkiDoki, it turns into this masterpiece.

Tori Ten is a local dish said to have originated in a diner in Oita City during the 1950s. It is coated in a crispy yet fluffy batter and is enjoyed with ponzu or vinegar soy sauce. It is also common to add mustard.

12 Pieces 1298 Yen

We will hand-roll and grill it after receiving your order, so it will take some time, but please be sure to try it at least once.

A noodle sauce made by simmering several types of vegetables and soy sauce for 3 hours, combined with pork bone soup and back fat, carefully extracting the umami essence over time. After many improvements, it has finally been perfected!

Enjoy the variation of noodles with crispy noodles that trap the sweetness of pork and vegetables in a sauce. If you would like to enjoy it with Nagasaki-style Worcestershire sauce or vinegar, please ask the staff.

Rich ice cream wrapped in daifuku style. Served with strawberry sauce. A perfect match!

The sweet and fluffy Annon yam pairs perfectly with the rich Jersey cow ice cream!