Typical Oita Food A course of sekiaji fish sashimi arranged in the fish’s original shape
Please enjoy a superb balance of tight, tender texture and fatty umami.
A course of Beefsteak from Bungo 100g
Chef’s pull all the skill s with a main dish of beefsteak from Bungo, Oita.
A course of Thinly sliced flounder sashimi
Served thinly sliced and on a large plate, these flounders are caught fresh in the Bungo waterways.
Sekiaji caught in Saganoseki, Oita. A luxurious dish using fresh sekiaji.
puffer fish sashimi
Sashimi of puffer fish caught in the Bungo waterways.
The three main requirements of texture, taste, and aroma combined in one amazing dish.
Snow crab “steamed in hell.”
A large snow crab (500g~600g) truly “steamed in hell.”
After you’ve finished, we can also fry crab meat in its shell (kourayaki).
"Kunisakiso" special product,Chargrilled chicken.
A rarity combining the smoky smell of chargrill and the sourness of kabos, a citrus fruit from Takeda City in Oita
We use locally-grown seasonal ingredients.
We seal in the allure of natural ingredients by steaming our fresh vegetables and fish.
This lets us prepare the food without affecting taste or freshness.
You can also enjoy jigokumushi in external facilities and dedicated studios.