九州うまいもん通り 『かんてきや 大分本店』 個室居酒屋 豊後水道鮮魚

*All-you-can-drink draft beer and Kyushu's famous highballs can be added for an additional 1000 yen♪

~ Course content ~

《Yamakake Ryukyu》

By combining Oita's specialty "Ryukyu" with smooth grated yam, we have created an exquisite dish that further enhances the flavor and smooth texture.

Smoked Tongue Salad

This luxurious salad features tender beef tongue carefully smoked with cherry wood chips, served with a refreshing special Caesar dressing.

Selected Sea Urchin, Salmon Roe, and Tuna

This exquisite three-item platter features top-quality tuna generously topped with rich sea urchin and an abundance of salmon roe, creating a visually stunning and supreme treat.

Okubungo Pork with Itoshima Onion Sauce

The rich sweetness unique to "Okubungo Pork," raised in the abundant nature of Oita, is further enhanced by our special Itoshima onion sauce, which brings out the sweetness of the pork.

Oyster Satsuma-age (deep-fried fish cake)

This exquisite dish, perfect with drinks, features a fluffy satsuma-age (deep-fried fish cake) encasing the rich, savory flavor of oysters directly from Hiroshima.

Seafood Salt Hot Pot with Shrimp, Oysters, and Scallops

This luxurious hot pot brings together the bounty of the sea—shrimp, scallops, and oysters—and extracts the maximum flavor from the ingredients, making it the quintessential seafood hot pot.

Fugu tataki with garlic ponzu sauce

Enjoy top-quality pufferfish, whose flavor is concentrated by being quickly seared over an open flame, served with our special garlic ponzu sauce for a refreshing taste that pairs perfectly with it.

Snow crab cream fry

This special croquette features a crispy coating encasing a generous amount of rich and creamy red snow crab meat.

《Rice porridge to finish the meal》

This exquisite rice porridge, made with a special broth that condenses the rich flavors of a luxurious seafood hot pot, will leave you blissful until the very last bite.

*The contents may vary slightly depending on the availability of ingredients.