心・技・体 うるふ 博多
Ururu, Mind, Skill, Body, Urufu Hakata
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This course allows you to enjoy various parts and flavors of grilled fugu.
This set allows you to enjoy Urufu's recommended grilled fugu and suppon nabe at the same time.
This course allows you to enjoy the specialty of Hakata "motsunabe" with carefully selected ingredients from all over Kyushu, mainly ingredients from Hakata.
This torafugu course is a sumptuous course using the finest quality torafugu from Kyushu.
Please make a reservation in advance.
We prepare various seasonal fish such as Blackthroat Sea Perch and Kinmedai.
We can also prepare rice balls for wrapping the meat. Please let us know.
We have pursued this creamy texture. Please enjoy it.
We have made a croquette from our special potato salad. The secret to its popularity is its easy-to-eat size.
・Green Onion Salt ・Garlic Flavor ・Spicy Miso Flavor ・Plum Flavor ・Rich Salt Flavor
・Green Onion Salt Flavor ・Spicy Miso Flavor ・Garlic Flavor or (Plum Flavor or Rich Salt Flavor)
・Premium Fish with Green Onion Salt / Garlic Flavor ・Assorted Fish (Flatfish with Plum Sauce) (Frogfish with Rich Salt Flavor) (Bone Fish with Spicy Miso Flavor)
This is the cheek meat of the fugu. Compared to the body meat, it has a firmer texture and offers a chewy eating experience. Available in green onion salt flavor or plum meat flavor.
This is the jawbone meat section. It has a texture similar to chicken with a good amount of meat. Garlic flavor or rich salt flavor.
This is the part of the pufferfish's backbone. Enjoy the concentrated umami unique to bone meat, which has a tender texture and separates easily, with spicy miso. Spicy Miso Flavor
This is the meat and skin from the belly of the fugu. It has a soft, hormone-like texture and is a very delicious recommended part. Available in spicy miso flavor or green onion salt flavor.
By grilling the fugu flesh with the far-infrared characteristics of the ceramic plate, it becomes fluffy and juicy like charcoal-grilled, further enhancing the umami of the fugu. Eating fugu together with white leek spreads the umami and texture in your mouth, making it an irresistible dish. You can also enjoy variations in flavor with 10 types of aromatic salt.
When placing it on the grill, pinch both ends with chopsticks to prevent the green onions from falling off and roll it up. The key is to slightly shift it on the grill to prevent it from burning.
Place the fugu on a net and grill the garlic separately on top. Be careful not to burn the garlic, and grill both sides before serving.
When it is cooked and starts to round up, it's a sign that it's ready to eat. Please grill both sides and enjoy.
This is a dish coated with plum meat sauce. The tartness of the plum meat is just right, allowing you to enjoy it refreshingly.
This is a rich salt sauce mixed with sesame oil and pepper. Please enjoy it with lemon juice.
This is a delicacy made from dried fugu skin that is deep-fried. It has a crispy texture and is recommended as a snack with alcohol!
A platter of fresh seasonal fish caught in Genkai-nada and Ariake Sea. (The types of seasonal fish used may vary depending on availability.)
This classic side dish, potato salad, is presented in a colorful and three-dimensional way, accompanied by a cod roe sauce. It combines potato salad with fried potatoes, allowing you to enjoy a crispy texture.
This is our recommended bucket salad. It has a substantial volume, and you can enjoy the crunchy texture of the celery.
Enjoy the unique flavor that intensifies with each bite, along with the fine texture and crisp tenderness of Hakata jidori chicken. You can enjoy it with your choice of salt sauce, spicy miso, or ponzu with yuzu pepper.
The surface is crispy, and the creamy umami of the milt oozes out from the inside. It is recommended as a side dish for sake. *Please note that it may not be available depending on the supply.
This is a fried dish that has the crispy sensation of fried chicken. The aroma of herbs is just right, making it a great accompaniment to beer or chilled sake.
A rare part that can only be obtained from one pufferfish. Rich in gelatin, its sticky texture is recommended as a side dish with sake and other drinks.
A ham sausage made with 100% carefully selected high-quality pork. It is a thickly sliced, satisfying ham katsu.
This dish features softshell turtles farmed in Nagasaki Prefecture, deep-fried to perfection. Rich in collagen, the softshell turtle has a texture similar to chicken and is free of any unpleasant odor. It is delicious on its own, but we also recommend trying it with our homemade sauce.
This is rice cooked with fugu tempura and truffles. It is a dish that allows you to enjoy the rich aroma of truffles. First, eat it as is, and then try wrapping it in seaweed.
This is a zosui made with our proud tiger pufferfish meat and soup. Perfect as a finishing dish.
A clear broth made from the bones of tiger pufferfish, prepared as a salt-flavored soup.
This is a herbal soy sauce-based soup. It is rich in flavor and packed with collagen that is good for the skin. First, enjoy the taste of the soup, and then you can add ginger juice to experience a change in flavor. Includes rice porridge (with egg) and pickles.
A chanko nabe from Kokonoe Stable, not available outside. Finished with a salt flavor based on chicken broth. Includes udon.
The thick and chewy fugu and vegetables dipped in ponzu sauce offer an exquisite taste. Includes zosui (egg) and pickles.
A special soy sauce motsunabe made with a focus on Kyushu ingredients, using the 'chicken bone broth' from our proud chanko nabe and the 'soft-shelled turtle broth' used in our round pot as a base.
・Chinese cabbage 300 yen・Tofu 300 yen・Watercress 300 yen・Onion 300 yen・Shimeji mushrooms 300 yen・Welsh onion 300 yen・Enoki mushrooms 300 yen・Nankin fried tofu 300 yen・Cabbage 300 yen・Garlic chives 300 yen・Tsukune (3 pieces) 300 yen・Pork (100g) 650 yen・Hormone (100g) 900 yen・Hakata jidori chicken (100g) 750 yen・Zosui (rice soup) 300 yen・Udon 200 yen・Ramen 200 yen・Champon noodles 200 yen
Carefully brewed with domestic rice malt and 'kame tsubo'. This sake has a sweet aroma and rich flavor. Bottle
Enjoy the flavor, taste, and richness created through the delicate technique of 'bamboo charcoal filtration.' Bottle
Small 500 yen
Non-alcoholic beer
We have a variety available.
※The contents may change according to the season.
(USA / Medium) The gentle taste in the glass features a vibrant and powerful fruit flavor. A wine created to enjoy meals with loved ones.
A refined aroma reminiscent of glass roses and wild blackberries, with a sense of minerality. A complex and harmonious aromatic structure with a well-defined taste.
(Yamanashi / Full-bodied) It has a rich fruitiness in the glass, with a concentrated feel, a rounded mouthfeel, and a modest acidity complemented by fine tannins, creating a harmonious impression.
(Yamanashi / Dry) The Japanese grape variety 'Koshu' pairs well with Japanese cuisine and has particularly excellent balance as an aperitif.
(France / Dry) It has a texture that evokes fresh and juicy fruits in the glass. This wine offers a pleasant minerality and a gentle mouthfeel. Its appealing flavor makes it a wine that you won't tire of when paired with food.
(Yamanashi / Dry) A glass with fresh aromas and moderate richness pairs well with sushi, tempura, and sashimi. A youthful wine with fresh fruit flavors and solid acidity, forming a well-structured body.
A half bottle with a smooth mouthfeel, richness, and a rich finish. An elegant taste that is fresh and long-lasting.
The half bottle has a powerful taste, with fresh and vibrant fruit flavors clearly evident, and a soft finish.
A full bottle aperitif that pairs well with a variety of cold dishes, this is a 'casual drinking' champagne. It has received high praise in wine guides.
A new sensation highball born in Okinawa, based on a double blend of habu extract with its captivating vitality and extracts from 13 different herbs.
Cinnamon highball. Made with Iwai whiskey, enjoy the gentle and soft body, along with a refined and rich flavor complemented by the refreshing taste of cinnamon.
Characterized by a complex and pleasant aroma. A refined and rich taste.
Supplied to the British royal family. Initially sweet, quickly followed by a pleasant acidity.
The aroma feels youthful, and the richness of the malt, along with hints of oak, lingers pleasantly.
Carefully brewed with domestic rice malt and 'kame tsubo'. This sake has a sweet aroma and a rich flavor.
Using high-quality 'water' from Yakushima, it has a rich aroma and a full-bodied flavor through handmade clay pot brewing.
This is sweet potato shochu made from the raw ingredient 'Kogane Sengan', which is brewed in a ceramic pot on the same day it is harvested. It features careful craftsmanship and aging in ceramic pots, resulting in a very smooth and clean-tasting sweet potato shochu.
It has a simple flavor, but in reality, it has a robust and solid structure. It is characterized by not being overly refined and retaining the traditional taste, which is the charm of Isami. It is recommended to enjoy it with hot water.
The 'roasted aroma and sweetness' of the sweet potato can be strongly felt, making it a perfect match for any dish.
This is a premium sake characterized by a gentle flavor that does not become tiresome, typical of aged sake. *Due to difficulty in procurement, it may be out of stock.
This 'Nakamura' is made by carefully selecting high-quality Kogane Sengan and adhering to traditional handmade methods, created for those who love sweet potato shochu. It has a rich sweet potato flavor and a deep taste that fully brings out the sweetness of the sweet potato.
Made with 'Kōju Imo' from Miyazaki Prefecture. It features a fruity and elegant taste and aroma with an alcohol content of 20 degrees.
A genuine shochu made by aging Iki barley shochu in white oak barrels. The rich and floral aroma and amber color are due to the oak barrel storage.
Please enjoy the flavor, taste, and richness created through delicate techniques using 'bamboo charcoal filtration.'
A smooth and silky taste following a fragrant aroma. This is a 'delicious sake' born from a meticulous distillation method.
A unique shochu with a 'floral ginjo aroma like that of sake' made with homemade cultivated yeast.
A sweet and elegant aroma spreads like ginjo sake, with a very soft mouthfeel that expands gently in the mouth and elegantly fades away.
A soba shochu with a strong and impactful aroma, yet has a refreshing and crisp characteristic. It pairs well with any Japanese cuisine. It is recommended to drink it alongside food.
Using only the flesh of the 'Ume' plums from Tokushima Prefecture, with the skin and seeds removed, it offers a unique appearance and mouthfeel. It has a refreshing plum aroma, with a taste that is not overly sweet and does not become tiresome.
This is a rich yuzu liqueur that captures the refreshing flavor of yuzu in a concentrated form.
Characterized by a smooth texture and fruity aroma. This fruit is rich in carotene, lycopene, dietary fiber, fructose, malic acid, citric acid, potassium, and more.
We will provide recommendations based on the current selection.
The aroma has a sweetness derived from the koji, and the mouthfeel is soft, but a firm dryness follows. It is not a crisp dry sake; instead, it has a rich and mellow umami flavor of rice, offering a flavorful taste.
A Junmai Ginjo made with Yamadanishiki rice from Oita Prefecture. It has a calm aroma with a refreshing quality. After a round sweetness and gentle mouthfeel, the rich umami and firm acidity of Yamadanishiki spread out in a well-balanced manner.
Sake Meter Value... When it is ‘+’, it becomes dry, and when it is ‘-’, it becomes sweet. Acidity... The larger the ‘+’, the drier it feels.
A luxurious sake that allows you to fully enjoy the fragrant fugu fins. It pairs exceptionally well with fugu dishes.
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