博多爐端 魚男

Order from 2 servings! As the name suggests, the first to serve sashimi in a staircase style in Japan was Uo Otoko! This is our signature dish featuring fresh fish sourced that day, including seasonal fish!

Mashed meat and potato stew topped with a sauce made of beets and mayonnaise. It looks like a cake! A new sensation of meat and potato stew!

Tomatoes are instantaneously frozen with liquid nitrogen! Enjoy a new texture of tomato with our homemade Japanese-style dressing.

We will make the omelette right in front of you! Please enjoy the juicy tamagoyaki made with bone broth.

This is an original chicken wing from Fish Man, filled with juicy chicken wings and chewy rice cake.

Chewy! Jiggly! Taiwanese-style crepe. It is recommended to eat it with plenty of homemade sweet sauce.

Shiitake mushroom tempura made with rice flour, finished with a Michelin-approved burner and served with special mole sauce.

Sweet! Soft! Mildly spicy! This onion is characterized by its sweetness and tenderness. Please enjoy the onion, which becomes even sweeter and more delicious when sprinkled with salt.

Grilled kuruma ebi marinated slowly in miso until crispy, served whole including the head.

Completely domestically produced 'Miyazaki Caviar 1983', carefully aged without any additives. The creamy richness and high-quality sweetness that can only be experienced fresh spread throughout the mouth. The refreshing acidity of homemade A2 sour cream and the savory potato blini further enhance the delicate deliciousness of the top-tier caviar.

Winter hairy crab from the front waters of the Okhotsk Sea in Hokkaido, carefully selected by Hokkaido Susukino Fisheries, which supplies the finest fresh fish to renowned restaurants. Enjoy the delicate sweetness of the crab with our homemade gluten-free Tosa vinegar. Half crab 8250 yen, whole crab 16280 yen.

Yamakou Honmaguro / Tai / Katsuo

Yamakou Honmaguro / Tai / Katsuo / Aori Ika / Fresh Octopus Legs

Tuna from Yamakou, a Michelin-starred sushi restaurant. This dish is a masterpiece where the aroma of garlic chives and the richness of soy sauce harmoniously blend.

When it comes to Hakata specialties, it's Sesame Mackerel! Seasoned with homemade sesame sauce.

A beautifully layered terrine combining takana, natto, and fresh seafood with rice, served with jelly. This vibrant cold dish transforms with each bite, harmonizing the freshness of grilled eggplant and summer vegetables.

Grilled return bonito with a fragrant aroma, served with seasonal figs. The walnut miso enhances the sweetness.

A roll combining Wagyu beef and fresh fish. Toasted sesame adds an accent.

Using the authentic bluefin tuna from the renowned Toyosu restaurant 'Yama Ko', marinated in homemade soy sauce upon order and rolled up. With plenty of condiments and sudachi, this luxurious roll highlights the deliciousness of the tuna.

Low temperature cooked wagyu tongue served at its most delicious state. It is recommended to eat it with homemade smoked soy sauce. *Heated at 58°C for 150 minutes.

Served with egg yolk and original gluten-free foam soy sauce. *Heated at 58°C for 150 minutes.

A rich and smooth pumpkin cream paired with fresh sea urchin. This elegant appetizer perfectly combines the sweetness of the pumpkin cream with the delicate umami of the sea urchin.

A fall skewer featuring smooth okkyuto paired with crunchy and sweet pickled pear and turnip.

Liver pâté made with plant-based coconut oil, Anpo persimmons from Wakayama, with the flavor and crunch of smoked daikon, a refined adult monaka.

Luxuriously using the 'Angel Shrimp' known for its world-class quality. The rich umami is packed into a paste made from the whole head and shell, carefully aged with salt from Aguni Island, resulting in an exquisite homemade salted fish. The sticky sweetness of the squid's thread-like structure deeply intertwines with the richness of this shrimp miso, creating an irresistible flavor that makes it hard to stop drinking once you taste it.

Seasonal fruits with white dressing. A healthy and fresh dish made with soy-based mascarpone and unheated honey. Please enjoy it as a palate cleanser.

Eggplant simmered in bone broth until the umami is fully concentrated. This dish is so gentle on the body that you will want to enjoy the broth as well.

Grilled eggplant that oozes with flavorful broth and homemade sansho pickles, wrapped in exquisite sirloin and grilled to perfection. Enjoy the luxurious taste of the rich meat fat, the umami of the Japanese broth, and the aromatic sansho harmonizing together.

Please enjoy the fig butter made with soybean butter together with the homemade salt pound cake made from rice flour.

Yame-produced 'Extreme Flavor Duck' infused with rum, seasonal hassaku citrus, and rich duck liver pâté. The acidity of Kagoshima rum and hassaku enhances the umami of the duck.

Additive-free spicy cod roe lightly wrapped in kombu to enhance the flavor. Our homemade sliced daikon, pickled with rice malt, is fresh and has a gentle sweetness. A perfect appetizer that pairs well with drinks, ideal for adults.

A salad that allows you to enjoy organic vegetables in 'raw, fried, and steamed' forms. It can be enjoyed visually and audibly with a variety of colorful vegetables. We are particular about using our homemade grated onion sauce for the dressing. *Please note that it takes time to prepare after you place your order.

Shumai made with 'Black Pork' from Kagoshima. Steamed hot and juicy. We also include plump shrimp to enhance the texture.

Special escargot butter enhanced with soybean butter and Ishiru, a fish sauce representing Ishikawa Prefecture in Japan.

Juicy and crunchy texture made with Satsuma chicken and duck. Seasoned with Rokuzuke salt.

Don't be fooled by the laid-back name 'Umaka Stick'; this is a serious spring roll packed with genuine flavor. From the crispy rice flour skin, the rich essence of butter and mentaiko bursts forth, making it a delicacy for adults.

Thick and meaty jumbo shiitake mushrooms from Nagasaki are combined with fragrant escargot butter and made into tempura. Inside the crispy coating, the rich umami of the shiitake and the luxurious aroma of the butter burst forth with each bite. This dish is also recommended as a companion to wine.

Please enjoy the sweetness of aged potatoes generously dipped in a special sour cream sauce topped with rare golden ikura.

Slowly simmered beef tendon until tender in bone broth. Carefully cooked with Japanese-style dashi and Rokuzuke salt.

Tempura made with seasonal vegetables. It is recommended to enjoy it with a cream made from Haccho miso and a Japanese-style broth.

A croquette that concentrates the rich flavor of Oita black abalone meat and liver, made smooth and creamy with kombu milk and kudzu starch. It is lightly fried with aasa coating for a crispy texture.

This foil bake allows you to fully enjoy the umami of the mushrooms, seasoned with plant-based cheddar cheese and gluten-free broth. The finishing searing is done in front of the customer!

A luxurious chawanmushi made with plenty of snow crab, enhanced with crab miso for a deeper richness. Enjoy the rich flavor of crab that spreads within the fluffy egg.

Rich black cod infused with the aroma of Tanaka 65 sake lees, complemented by the sweetness of anpo persimmons and the acidity of A2 yogurt, creating a new sensation of sake lees grilled dish.

The fatty Spanish mackerel is marinated slowly in a special yuzu sauce with miso and lemon, then grilled to perfection. This dish features a crispy skin texture, tender and flavorful flesh, and a refreshing lemon aroma that harmonizes beautifully.

Enjoy the luxurious flavor of sweetfish that has been dried overnight and slowly grilled at low temperature, resulting in a crispy skin and tender flesh.

This dish features firm and elastic chicken meat grilled with straw, allowing you to enjoy its aroma. Please enjoy it with plenty of dashi-soaked grated daikon.

Grilled right in front of you! A dish that allows you to enjoy the chewiness and rich flavor of beef tongue along with its aroma. The homemade green onion sauce matches perfectly! A superb meat texture that is neither too rich nor too light.

The Iberico pork is marinated overnight in salt koji and grilled over charcoal until the surface is crispy. Please enjoy it with truffle salt.

Grilled to perfection right in front of you, Miyazaki beef sirloin. Aged Inca potatoes and seasonal vegetables subtly enhance the flavors. 100g 5280 yen 200g 9350 yen 300g 12980 yen

The rare and premium cut of sirloin is astonishingly tender with a melting texture. Enjoy it with vegetables in a refreshing salt soup made with a special broth from the Fish Man. Please savor the luxurious flavor enhanced by our special ponzu sauce. Additional meat 80g 1800 (1980) - Vegetables 780 (858) - Rice Flour Noodles 650 (715) - Egg Rice Porridge 650 (715) - LOCALO Noodle 650 (715)

The tenderness and unique texture are brought out by quickly dipping thinly sliced beef tongue in hot water. Enjoy the new deliciousness of beef tongue with a flavorful salt soup made from our special fish broth and a special ponzu sauce. Additional meat 80g 1700 (1870) Vegetables 780 (858) Rice flour ramen 650 (715) Egg porridge 650 (715) LOCALO Noodle 650 (715)

A blissful hot pot featuring the melting specialty 'sesame tofu' in a golden broth seasoned with Rokuzuke salt. It is adorned with flavorful beef intestines and 13 varieties of colorful vegetables such as Takezaki radish and rapeseed blossoms.

Start here. Experience the season with three selections of Edo-Mae sushi. Carefully selected high-quality ingredients of the day: Aori squid, Yamazaki hon-tuna red meat, horse mackerel (vinegared).

A selection of recommended toppings condensed into one set. A satisfying choice of five Edo-mae selections. This popular set includes expertly prepared 'vinegared' and 'live' toppings, featuring red sea bream, live shrimp, squid, simmered eel, and medium fatty tuna from Yamako.

This is the essence of Edo-Mae. A supreme selection of eight Edo-Mae dishes to enjoy to your heart's content. This is our signature set that inherits the spirit of Tsukuda. It features a luxurious assortment of exquisite ingredients that you can savor to your heart's content: red sea bream, squid, live shrimp, small sea bream (vinegared), scallops, simmered eel, medium fatty tuna from Yamayuki, and dried gourd roll.

Fresh, fatty sardines served with the tanginess of gari and the flavor of white sesame for a refreshing taste. Homemade dark soy sauce enhances the umami of the blue fish, making it a perfect dish for pairing with drinks.

A creative dish that combines plump shrimp mayo with the intense aroma of cilantro. Enhanced by our homemade dark soy sauce, this dish leaves a captivating ethnic aftertaste.

The rich fat of melting salmon is accented by the sharp spiciness of green chili. The depth of homemade dark soy sauce tightens the overall flavor, creating a mildly spicy and sophisticated taste.

The sweet and sticky squid is layered with the spicy kick of mentaiko and the refreshing aroma of perilla leaves. The flavors harmoniously intertwine on top of the rice, creating an excellent combination.

The rich flavor of simmered eel prepared to perfection, combined with the crisp and refreshing texture of cucumber. A classic combination that enhances the sweetness of the ingredients with a rich reduction.

Inari sushi made with Kumamoto specialty Nankai-age, soaked in plenty of bone broth and bonito dashi. Each bite releases a burst of dashi, gently blending with the rice mixed with pickled carrots.

This is a specialty sea bream chazuke served with additive-free sesame sauce and Duzhong tea. It's a bowl that comforts you with the aroma of sesame and Duzhong tea.

Fresh squid and additive-free mentaiko served with steaming hot rice. You will definitely want to have a second helping.

Plenty of snow crab. A fragrant and appetizing curry made with carefully selected spices.

A luxurious cutlet sandwich featuring carefully selected kinako pork fillet, sandwiched between homemade rice flour bread, and enjoyed with a rich special sauce that has two types of miso as a secret ingredient.

A luxurious Wagyu omurice that captures the rich flavor of authentic sirloin and the fragrant aroma of mushrooms. Enjoy the deep richness created by grass-fed butter and homemade soy sauce, paired with creamy eggs.

A seafood bowl specially made by Fishman, lavishly topped with fresh fish! *This seafood bowl is not a single bowl serving.

A dish concentrated with the flavor of red snow crab. Cooked with seafood broth and finished by stuffing plenty of crab meat into the shell.

A dish full of flavor, made with Old Place chicken and shimeji mushrooms, cooked in a broth of scallops, pork, and seafood.

Duck nanban soba combined with fragrant matsutake and rich duck flavor. Enjoy the aroma of the rich broth.

Supervised by the Bib Gourmand listed restaurant 'Kohaku' in Tokyo. A refined and clear bowl with the deep flavor of shijimi broth.

A luxurious dish of homemade gluten-free noodles wrapped in egg yolk and sea urchin. The rich sweetness of the sea urchin is complemented by the aroma of shiso leaves and the texture of tempura scraps.

Rice cooked in a clay pot topped with sesame tofu, and freshly shaved fragrant bonito is prepared right in front of you. Enjoy the exquisite bowl with the rich aroma rising with the steam. *Please allow 40-50 minutes for cooking.

Richly flavored Wagyu beef intestines and burdock finished with a special offal stir-fry sauce. A luxurious clay pot rice that is fragrant with shredded ginger and exquisite seven spice. *It takes 40 to 50 minutes to cook.

Moist salmon flesh and salmon roe. This clay pot rice will make you feel luxurious. *It takes about 40 to 50 minutes to cook.

Fresh sanma from Hokkaido, rich in fat, cooked fluffy in a clay pot. Enjoy the fragrant aroma and seasonal flavors.

Tender Wagyu cheek that melts in your mouth, cooked with autumn root vegetables in a clay pot. The aroma and richness of red wine permeate the dish.

Fragrant matsutake and Wagyu sirloin cooked in a clay pot, served with matsutake dobing mushi. A luxurious umami experience.

Our restaurant uses bone broth in our miso soup. Enjoy a delicious bowl of comforting fish man's miso soup as a side with rice or as a finishing touch.

The cream is 50% reduced in sugar and includes mirin and salt, creating a slightly bitter caramel. It has a smooth melt-in-your-mouth texture and is rich. This is a healthy pudding with a satisfying bite.

Using the rare variety 'Ginyori' from Kumamoto Prefecture, known as the queen of chestnuts, we cooked it only with cane sugar and squeezed it with a cloth. Enjoy the elegant sweetness of the chestnut that crumbles gently. Available only in autumn.

Homemade chestnut paste made from Kumamoto Prefecture's 'Ginkyo' chestnuts, layered with pure fresh cream sweetened gently with cane sugar. Scoop together the aroma of chestnuts and cream. This is a dessert available only in autumn.

This dish combines rare Kumamoto chestnut paste with mold-free espresso coffee. The refined sweetness and slight bitterness of the chestnut simmered in its skin spread in layers.

We have paired a smooth sansho panna cotta with homemade gelato made from sake lees of the Japanese sake 'Tanaka Rokugo'. The refreshing tingling of the sansho and the rich aroma of the sake lees blend together, creating a dessert for adults.

Reduced sugar, maintaining the same deliciousness. A guilt-free gelato. (You can choose 2 flavors from the following) - Blueberry 12% less sugar - Mango 14% less sugar - Chocolate 33% less sugar - Pistachio

21% less sugar. Made with chocolate developed in collaboration with the Bean to Bar chocolate shop 'SOIL CHOCOLATE' located in Sapporo. Enjoy the flavor changes that occur at different temperatures.

Homemade ice cream with the rich flavor of freshly cooked brown rice is wrapped in fluffy mochi. The texture of the caramelized soy bun, baked to perfection, and the elegant aroma of Chiran tea enhance the sweetness of the brown rice, creating a refined Japanese dessert.

Blended cheese from Kyushu and France, finished to a moist and smooth texture to the limit. Enjoy the melting sensation with the sweetness of brown sugar and Lakanto spreading in your mouth.

Rich tiramisu made with mascarpone from Kyushu. A new texture dessert completed with a splash of rum at the end.

A stunning live performance showcasing everything from orange découpage to flambé, developed in collaboration with former Robuchon chef Tatsu Miyazaki. The rich sauce made from carefully squeezed cold-pressed oranges seeps into the fragrant 'rice flour dough' that is perfectly baked.

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen

Small (5kg to 10kg) 580 yen, Medium (10kg to 25kg) 980 yen, Large (over 25kg) 1880 yen

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen

Small (5kg to 10kg) 680 yen Medium (10kg to 25kg) 1280 yen Large (over 25kg) 2480 yen

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen