Authentic Local meals

Chanpon

Chanpon is a Japanese cuisine created in Nagasaki. It was invented to

provide a cheap and nutritious meal by the Chinese chef at Shikairo 

restaurant in 1899 originally for Chinese students visiting Japan at that

time, which is a noodle dish made with chicken bone and pork bone soup

and plenty of seafood and vegetables from Nagasaki. 

Sara-udon

Sara-udon is a signature local dish from Nagasaki. While its name literally

means ‘udon on a plate,’ it actually comes in two distinct styles. The most

popular version features crispy, deep-fried thin noodles. 

Omura Sushi

A local dish that has been passed down in Omura since ancient times. 

During the ancient time, when feudal lord Omura Sumikore, who had

been defeated in battle and had his territory taken away, fought back

and regained his territory, the people of his territory made pressed

sushi and served it to celebrate.

Guzoni

Guzoni is a historical local dish from Shimabara with roots dating back

to the Shimabara Rebellion of 1637. It is said that Amakusa Shiro, the

young leader of the uprising, instructed his followers to gather whatever

ingredients they could find—mochi (rice cakes), wild vegetables, and

seafood—and stew them together in a large pot. 

Rokubei

A local cuisine in Shimabara. In 1792, Shimabara Disaster was occurred

that Mt. Mayuyama exploded and caused major damage due to landslides

entire area of Shimabara. After that, the Shimabara Peninsula experienced

a food crisis, and sweet potatoes became the staple food.

Seki Aji and Seki Saba

Usuki Fugu

Known as the ‘King of Winter Flavors,’ Oita’s Fugu (pufferfish)—

especially the renowned Usuki Fugu—is famous for its incredible

freshness and thick, satisfying slices.  Because the fish is prepared

so fresh, it offers a firm, springy texture that you can only find here. 

Bungo Beef

Indulge in Bungo Beef—Oita’s premium Wagyu, celebrated for its

exquisite marbling and rich, mellow flavor. Raised in the lush, green

pastures of Oita, this award-winning beef is so tender it practically

melts on your tongue.

Seiro-mushi, Yufuin Gagura

A cooking technique in which food ingredients are put into a bamboo

basket used for steaming through water vapor from below.

At Yufuin Kagura, Seiro-mushi is prepared with large bamboo baskets

in front of diners.

Yobuko fresh squid

Famous for fresh Squid, transparent in body and firm in texture.

The squid has a sweetness that melt upon the tongue. In the finely

crafted style of sashimi known as Ikezukuri, the flesh of still-living 

seafood is served.

Saga beef 

The cattle used for our meats are fattened in adherence to the regulations

of the Japan Agriculture Co-operative, and we use only Japanese black

cattle registered with their cattle traceability system.