Kyushu Umakamon Ebisu Togoshi Main Branch

A local dish from Miyazaki Prefecture where fried chicken is dipped in sweet vinegar and topped with tartar sauce. The rich sauce and juicy chicken are a perfect match.

Local chicken grilled over charcoal, infused with the aroma of the charcoal. Enjoy the umami of the chicken and the smoky aroma of the charcoal. Typically eaten with yuzu pepper.

A small plate of various delicacies and dishes from the Kyushu region. Perfect as a snack with drinks.

Crispy pan-fried Japanese dumplings. Packed with the umami of meat and vegetables inside a thin wrapper.

Gyoza simmered in a rich chicken paitan broth. The gyoza absorb the soup's flavor, becoming tender and warming your body.

Lean red horse sashimi. Low in fat and healthy, with a mild, sweet flavor. Enjoy with ginger or garlic soy sauce.

An appetizer combining Sakurajima daikon pickles, a specialty of Kagoshima, with cream cheese. The umami of fermented food and the richness of cheese are a great match.

A whole spicy pollack roe (mentaiko) grilled over charcoal. Crispy on the outside, with a rare texture inside.

An assortment of Japanese pickles made with seasonal vegetables. Refreshing and perfect as a palate cleanser.

An appetizer of raw bell peppers topped with sweet and savory meat miso. Enjoy the crisp texture of the bell peppers and the rich flavor of the meat miso.

Edamame grilled over charcoal. Unlike boiled edamame, this dish features a smoky aroma and concentrated sweetness of the beans.

Crispy fried chicken wings. The bone-in meat offers a rich flavor, perfect for eating with your hands.

An assortment of fresh seafood. An excellent set that allows you to enjoy not only sashimi but also the recommended seafood dishes of the day.

A local dish from Hakata made with fresh raw mackerel dressed in a special sesame sauce. The flavor of sesame and the umami of mackerel pair well with rice and sake.

Fresh greater amberjack sashimi. The flesh is firm, fatty, and sweet.

Fresh sea bream sashimi directly from Nagasaki Prefecture. Enjoy it refreshingly with plenty of scallions and ponzu sauce.

Fatty salmon sashimi. Melts in your mouth with a rich flavor.

An assortment of recommended shellfish sashimi of the day. Enjoy the chewy texture and the aroma of the sea.

A luxurious sashimi made with one whole yari-ika (spear squid). It is transparent and beautiful, with a characteristic sweetness and texture.

A dish of fresh fish minced with miso and condiments. Served wrapped in Korean seaweed, it's a dish that pairs well with drinks.

The muscle part near the fins of flounder or flatfish (engawa) is seared. The fat melts, allowing you to enjoy its rich umami.

Boiled firefly squid dressed in vinegar miso. The rich, briny flavor of the firefly squid's innards pairs well with the acidity of the vinegar miso.

A Korean-style salad generously topped with all-purpose Hakata scallions. The dressing with sesame oil whets the appetite.

A salad combining mushrooms and smoked duck. Finished with a refreshing lemon dressing that enhances the duck's umami.

A local dish from Kumamoto Prefecture made by stuffing lotus root holes with karashi (mustard) miso, then coating and frying. Characterized by its pungent spiciness.

Classic french fries. Choose to season with ketchup or our special spice 'Maximum'.

A local dish from Oita Prefecture where fried chicken is served with grated daikon radish and ponzu sauce for a refreshing taste. Crispy batter and juicy inside.

Large fried chicken pieces in the style of Nakatsu, Oita. Marinated in a garlic and soy sauce-based sauce for a robust flavor.

Fried chicken knee cartilage. Its addictive crunchy texture makes it a perfect snack with drinks.

A classic Hakata yakitori made with pork belly skewers grilled over charcoal. Enjoy the sweet umami of the juicy fat.

Thick shiitake mushrooms grilled over charcoal, topped with a special scallion-salt sauce. The umami of the shiitake and the flavor of the scallion-salt are exquisite.

Whole yam with skin grilled and seasoned with butter and soy sauce. Enjoy the crispy texture and fragrant aroma.

A creative dish of charcoal-grilled lotus root generously topped with Parmesan cheese. The crunchy texture of the lotus root and the richness of the cheese are a great match.

A large Tochio, Niigata specialty fried tofu (aburaage) that is seared. Crispy on the outside and fluffy on the inside, served with condiments.

Asparagus wrapped in pork, coated in melting cheese. A well-balanced dish of vegetables and meat.

An assortment of recommended skewers. Perfect for those who want to try various parts in small portions.

Shell-on scallops grilled over charcoal. You can enjoy the remaining delicious broth by adding rice to make it risotto-style.

A specialty dish from Sasebo City, Nagasaki Prefecture, made with grilled beef skirt steak on a hot iron plate, served with a lemon-flavored sauce. The refreshing sauce enhances the meat's umami.

A famous Fukuoka Hakata hot pot dish made with beef offal. Simmered with plenty of cabbage and chives. Uses offal grilled over charcoal for a fragrant finish.

Earthenware pot rice cooked with local Hakata Jidori chicken and plenty of scallions. The chicken's umami permeates the rice.

Earthenware pot rice cooked with clams and burdock root. The clam broth and the aroma of burdock root whet the appetite.

Earthenware pot rice cooked with mushrooms, scallops, and aosa seaweed in a butter flavor. The aroma of the sea and the richness of butter match perfectly.

Earthenware pot rice with grilled mackerel, perilla leaves, and mentaiko. A combination of ingredients typical of Hakata.

A luxurious earthenware pot rice topped with grilled salmon and salmon roe. A visually stunning combination similar to oyako-don.

Fluffy white rice cooked in an earthenware pot. The flavor of kombu broth enhances the rice's sweetness.

A noodle dish originating from Hakata street stalls. Boiled ramen is stir-fried on an iron plate, and the tonkotsu soup is reduced to let the flavor soak in.

Plain white rice.

Miso soup made with broth from fish scraps (head and bones). The rich umami of the fish is infused into the soup.

Miso soup or clear soup generously filled with nori seaweed. The aroma of the sea fills your mouth.

A set meal including rice, miso soup, and pickles. Perfect for combining with a side dish to make a meal.

Onigiri (rice balls) grilled over charcoal or on a grill, seasoned with soy sauce and butter. Crispy and fragrant on the outside, fluffy on the inside.

A dish of rice with hot tea or broth poured over it, topped with pickled plum and aosa seaweed. A refreshing way to end a meal.

Simple vanilla ice cream. You can choose toppings as you like.

A dessert featuring Umegae Mochi, a specialty of Dazaifu, Fukuoka, served with ice cream. The grilled mochi has a sweet bean paste filling.

A warm and cold dessert made by caramelizing the surface of a banana, grilling it over charcoal, and serving it with vanilla ice cream.

Thinly sliced, sous-vide beef tongue served sashimi-style, seasoned with salt and lemon. Enjoy the chewy texture of the beef tongue.

Chilled dish of boiled chicken topped with a spicy sauce containing chili peppers and Sichuan peppercorns. The moist chicken and spicy sauce pair well with sake.

A Japanese delicacy made by salting and fermenting squid innards. Its rich umami and saltiness pair perfectly with sake.

A homemade fish cake made by mixing lotus root into ground fish paste and frying it. Enjoy the fluffy texture of the fish paste and the crunch of the lotus root.

A dish made by grilling whole new onions with their skins on. Heating brings out the onion's sweetness, resulting in a melt-in-your-mouth texture.

Boiled bamboo shoots are sandwiched between kombu to infuse flavor. The texture of bamboo shoots, a taste of spring, and the flavor of kombu create an elegant dish.

An arranged motsunabe hot pot with grated yam and plenty of mentaiko piled on top. The fluffy yam and spicy mentaiko dissolve into the soup.

A whole, prized splendid alfonsino (kinmedai) simmered in a sweet and savory soy sauce. The flesh is tender and fatty.

A hearty dish of grilled sea bream collar (kama). Very fatty and juicy.

A noodle dish with Okinawa soba topped with sweet and savory tender braised pork belly (sanmai niku). The soup is a blend of pork bone and bonito broth.

A donburi bowl topped with sweet and savory braised pork belly and a soft-boiled egg. The melt-in-your-mouth pork and egg pair perfectly with rice.

A donburi bowl topped with charcoal-grilled salted mackerel. Enjoy it as is at first, then pour broth over it to make ochazuke for a second taste.

A donburi bowl topped with Oita's specialty Toriten (chicken tempura). Enjoy with two types of seasoning: grated daikon and ponzu sauce, or tartar sauce.

A simple udon dish with few toppings, suitable for a light meal or for children. Available hot or cold.

A set including rice, miso soup, and pickles.

A plan that allows you to drink selected beverages for a fixed price. Includes options with and without draft beer.