Bincho Robata Daiyame Kyobashi

You can only enjoy grilled Pacific saury in this way during this season!! Because it is grilled in the primitive style, it comes out fluffy and delicious♪ This is our restaurant's top recommendation for autumn.

We wrapped fragrant mushrooms with sanma and fried them lightly and crisply. This dish is rich in flavors that overlap with the tastes of autumn.

The scales of the sweetfish are arranged in a pine cone shape and grilled over charcoal for a fragrant finish. This luxurious dish features a crispy texture of the scales and tender, delicate white flesh.

Tender swordfish wrapped with fragrant mushrooms. The refreshing acidity of sudachi enhances the dish, allowing you to enjoy the flavors of autumn in a light and refreshing way.

A gentle flavor of autumn eggplant slowly cooked and infused with broth. The rich depth and subtle sweetness of Kanazanjimiso add an accent.

The Naniwa Black Beef Misuji is characterized by its fine marbling and tender meat quality. The aroma of charcoal enhances the deep flavor of the lean meat and highlights the sweetness of the high-quality fat.

Grilled fatty mackerel with a crispy skin and fluffy flesh! A dish that captivates with its rich umami that spreads throughout your mouth♪

Incredible impact! A bouncy texture that pops. The aroma of charcoal enhances the natural sweetness of the shrimp.

The fatty silver cod is carefully marinated in homemade Saikyo miso. The rich aroma of the miso and its elegant sweetness harmonize perfectly, inviting you to enjoy it with sake.

A dish lavishly topped with large salmon roe on the fluffy flesh of silver salmon. The rich flavor of the salmon pairs perfectly with the saltiness of the roe.

Saba Mirin Boshi directly shipped from Sasebo City, Nagasaki Prefecture. This dish is a deep-flavored delicacy with the gentle sweetness of mirin and a fragrant grilled surface that stimulates the appetite.

Carefully selected aji (horse mackerel) dried overnight from Sasebo City, Nagasaki Prefecture. The concentrated flavor of the fish and the fluffy texture with a fragrant grill mark stimulate the appetite.

Brand chicken 'Arita Chicken' raised in the rich nature of Nagasaki and Saga. This dish boasts the unique aroma and juicy, tender meat quality that comes from cage grilling.

The beef tongue, infused with the aroma of charcoal, is characterized by its tenderness and pleasant elasticity. A dish that allows you to fully enjoy the rich flavor of the meat with every bite☆

High-quality black-haired Wagyu raised in Nagasaki Prefecture. Grown in a warm climate with sea breezes, it features finely marbled meat with a low melting point that melts at human body temperature, characterized by its smooth and sweet fat!

Born in Hirado, Nagasaki, the wild boar roams freely in lush mountains and fields, growing up in a natural environment. They eat acorns and seaweed, resulting in lean, firm meat with low fat content. This is tender and delicious meat that overturns preconceived notions and concepts about game.

The sausage, slowly cooked over charcoal, has a crispy skin that bursts with flavor. Each bite is packed with juicy meat, making it a satisfying dish.

The carefully grilled skate wing is characterized by its savory flavor and unique texture. The deeper the taste becomes with each bite, making it perfect to accompany sake.

Grilled over charcoal, this specialty from Nagasaki features Unzen Ham with a spicy flavor and juicy texture that is addictive.

The surface of the mentaiko is grilled to a fragrant finish, while the inside remains moist. The moderate spiciness and grilled flavor make it a sophisticated accompaniment to sake.

Established in 1970, a long-standing shop! Currently sourced from Imai Tofu Store! Thick Quanzhou fried tofu grilled over charcoal, crispy on the outside and fluffy on the inside. A simple dish that highlights the rich flavor and aroma of soybeans.

418 yen (tax included) - Carefully grilled over charcoal, featuring vegetables that are in season. This dish allows you to simply enjoy the changing colors and the natural flavors of the ingredients with each season.

Luxuriously prepared as sashimi, the squid from Geikai-nada, directly shipped from Yobuko in Saga Prefecture. It has a crunchy texture and a smooth, moist mouthfeel with a refined sweetness. *The leftover tentacles can be prepared later (as tempura or grilled with salt).

After the presentation of the squid from Yobuko, enjoy a second flavor with either tempura or salt grilled. Please enjoy it in your preferred style, whether it's the crispy and light tempura or the fragrant salt grilled with charcoal. (No additional charge)

Grilled seared mackerel from Nagasaki, rich in fat, lightly charred on the skin. The melt-in-your-mouth sweetness of the fat and the moist, rich flavor are exceptional. Don't miss this opportunity to taste fresh mackerel that is hard to find in Osaka!

Luxuriously served as sashimi, the Three-Star Herb Sea Bream carefully raised in Nagasaki offers a unique sweetness from its rich fat and a smooth, tender texture. Please enjoy this special Nagasaki sea bream that is hard to find in Osaka.

Tataki of bonito with a rich smoky aroma unique to straw grilling. The appealing deep flavor is created by the fragrant surface and moist red meat.

Raw consumption of meat carries risks. Those with weakened immune systems should refrain from eating raw. The thigh meat of Kyoto Red Chicken is grilled over charcoal to a fragrant finish. This dish boasts the aroma of charcoal and a juicy flavor.

Raw consumption of meat carries risks. Those with weakened immunity should refrain from eating raw. Tender and moist Kyoto red chicken breast served with fragrant mustard made from Kujo green onions. The refreshing spiciness and rich aroma enhance the delicate flavor of the chicken.

Rich miso made with luxurious beef tongue served with crisp peppers. This dish is an addictive accompaniment to drinks with its deep miso flavor and slight bitterness.

The crunchy texture of yam potato is complemented by the refreshing aroma of yuzu. This dish offers a light and clean taste that gently refreshes the palate, making it a perfect palate cleanser.

We have prepared the famous Hakata sumo with a refreshing seasoning. The pleasant texture of the offal and the refreshing acidity stimulate the appetite.

The pleasant texture of octopus and the freshness of asparagus come together with vinegar miso. This dish has a mild sweetness and just the right acidity that stimulates the appetite, making it a refreshing plate.

A Japanese-style potato salad that combines the moderate saltiness of takana and the spicy kick of mentaiko. This dish, with the creaminess of potatoes and the layering of two flavors, pairs well with alcohol.

The umami of the fish and the rich aroma of the aromatic vegetables are captured in a sweet and sour nanban vinegar. This is a colorful dish with a refreshing acidity that lingers.

A dish simmered sweet and spicy with the aroma of ginger from beef tongue. The richness of the soy sauce that has thoroughly soaked in and the unique texture of the beef tongue enhance the aftertaste.

Ryukyu is a traditional dish that has been passed down in Oita Prefecture for a long time. Fresh white fish is carefully marinated in ginger soy sauce, resulting in a dish infused with the refreshing aroma of ginger and the deep richness of soy sauce.

Carpaccio adorned with fresh seafood and the refreshing aroma of Japanese citrus. The juicy acidity enhances the delicate flavors of the seafood.

A platter of two types of Satsuma Age that highlights the flavor of fish. This rustic sake appetizer features a fluffy texture and a subtle sweetness that is its charm.

A carefully selected dish sourced from Matsuura City in Nagasaki Prefecture, known as the holy land of fried horse mackerel. Inside the crispy and light batter, the plump flesh and the rich flavor of the horse mackerel spread out.

A ham katsu wrapped in a crispy coating made with the famous Unzen ham from Nagasaki. A dish that stimulates the appetite with its spicy flavor and juicy meat juices.

Small but flavorful kibinago is lightly and crisply fried. Its crunchy texture and just the right amount of salt make it an addictive accompaniment to drinks.

This is a specialty dish from Miyazaki, prepared with a sweet and sour special sauce. The distinctive spicy mustard and takana flavor enhances the juicy chicken.

The oysters wrapped in a crispy coating are plump and juicy inside. With one bite, the flavor of the sea and rich depth spreads. Served with a special tartar sauce that has the smoky aroma and texture of smoked daikon as an accent.

Creamy cheese sandwiched between fragrant yomofu, fried to a crispy texture. A fusion dish that combines chewy fresh gluten and rich cheese.

A specialty squid shumai sourced from Yobuko in Saga Prefecture. This dish boasts the rich flavor of squid and a fluffy, tender texture that fills your mouth, making it a proud delicacy of Yobuko.

A gentle dish featuring fluffy steamed white fish. The moist and tender flesh highlights the delicate flavors of the ingredients.

Herb mackerel carefully raised in Nagasaki, prepared in the style of Hakata's famous sesame mackerel. The rich flavor of melting fat combined with fragrant sesame and sauce pairs perfectly with sake.

The sea bream bones are slowly simmered in a sweet and savory broth. This dish is rich in flavor, with deep umami permeating the tender flesh around the bones.

Fluffy eel served hot in a clay pot, prepared in the Yanagawa style. The rich aroma of burdock and fluffy eggs gently envelop the rich flavor of the eel.

A thick hamburger grilled slowly over charcoal. The juicy meat infused with the aroma of charcoal and the robust flavor of the meat itself will stimulate your appetite.

The Wagyu beef tendon is slowly simmered until it is tender enough to fall apart with chopsticks. This dish is rich in flavor, infused with the aromatic scent of barley miso and a mellow richness.

A classic grilled rice ball, perfectly toasted on the surface. The savory aroma of soy sauce and the fluffy texture of the rice evoke a nostalgic feeling, making it a perfect finishing dish.

A luxurious aburi don made with Nagasaki Wagyu. The quality fat's sweetness and melt-in-your-mouth texture are perfectly complemented by the rice.

The White Iron Fire Roll is a type of maki sushi made with white fish that is beloved in Kyushu. It is a simple yet flavorful dish where the high-quality sweetness of the white fish combines with the refreshing acidity of the vinegared rice.

A luxurious seafood chazuke made with fragrant grilled flying fish broth. This is a blissful final cup that is infused with the rich flavors of seafood and the deep umami unique to grilled flying fish.

Goto Udon, a specialty from the Goto Islands in Nagasaki, served with warm broth. Enjoy this luxurious bowl by mixing the smooth, thin noodles with rich egg yolk and condiments.

Chilled Goto Udon, a specialty from the Goto Islands in Nagasaki, served with a smooth texture. This refreshing dish is enjoyed with rich egg yolk and aromatic condiments.