Musashi

Large size stained tamago

LL size daikon

Uses domestically produced konjac yam

Atsuage from Tsuruga Tofu Workshop

From Shimonoseki

From Shimonoseki

From Shimonoseki

Popular Gyoza Ten at Hakata Yatai

Musubi Konnyaku

Shihoro Meikuin

Winter Limited

Uses domestically produced beef tendon. The rich flavor and sweetness of the meat pairs well with the oden broth.

Using soft tofu from the local Tsuruga Tofu Workshop. This is the legendary tofu that has only been supplied to high-end restaurants until now, soaked generously in dashi.

One whole rare bird's fatty liver.

Throat cartilage that can only be taken from one per pig.

Fatty yellowtail collar.

Fatty mackerel. Winter limited

We prepare seasonal fish sourced directly from the market.

Seasonal appetizer that changes daily. No omissions!

The contents vary depending on the day's catch.

This is Hiramasa. Unlike yellowtail, it is a high-end fish popular for its refreshing and crunchy texture.

Luxuriously grilled mackerel with rich fat

Crispy with Kaneyama wasabi

Uses baked kamaboko from Shimonoseki

Uses low-fat neck

Mainly Kumamoto's Gunchiku Tomato

The super spicy wasabi soy sauce is addictive

Using fresh belly from Kagoshima and Miyazaki

Neck with little salt and sauce fat

Miyazaki Herb Chicken

The crunchy texture is recommended for drinkers

Our pride is the homemade sauce that shines

Very popular with children, coarsely ground wiener

Seasonal limited product. Oita's Hiji Ginkgo. Please inquire.

The shrimp from the sea of the angel in New Caledonia featured in the media. The flavor and sweetness are amazing.

If you're unsure, start with this!

Seasonal Limited Edition

Surprising even ramen shops! Super delicious fried rice

Rice from Oita Prefecture

Plum and seaweed