With the addition of "Hakata specialty motsunabe," the restaurant becomes even more satisfying

From "Miyazaki Cuisine Mansaku"[Kyushu Cuisine Mansaku]Following the renovation, the item attracting the most attention on the dinner menu is the well-known "Hakata specialty motsunabe."[Kyushu Cuisine Mansaku]In addition to the standard soy sauce motsunabe, they offer two original types of miso chige. The fatty, plump offal will stimulate your appetite! For the final dish, we recommend the ramen set. They also have a wide selection of snacks perfect for opening your meal, such as Hakata specialty seared cod roe and Kagoshima sesame amberjack.

"Hakata Specialty Motsunabe [Soy Sauce/Miso Chige]" (2,000 yen per person). While the standard soy sauce flavor is great, be sure to try the miso chige flavor. The "Ramen Set" (400 yen) is a popular final dish. The photo shows a portion for two people.

"Kagoshima Sesame Amberjack" (900 yen), "Hakata Specialty Seared Mentaiko" (1,400 yen for one piece, 800 yen for half).

Local specialties from Kyushu that only a few people know about are also appearing one after another!

Looking at the menu, the "Kumamoto Specialty Horse Sashimi" and "Oita Specialty Chikuwa Salad" also catch my eye. While many people think of "horse sashimi" when they hear the term "Kumamoto Specialty," have you heard of "Oita Specialty Chikuwa Salad"? A staple side dish in Oita, found at izakayas, set meal restaurants, and even the prepared food section of supermarkets, this tempura is made of a chikuwa filled with potato salad. Enjoyed by people of all ages, it's a quintessential local snack. The dinner menu also features regular dishes like "Miyazaki Specialty Charbroiled Free-range Chicken" and "Miyazaki Specialty Chicken Nanban." With its growing appeal, the izakaya has been reborn as an even more versatile place for both drinking and eating.

"Kumamoto specialty horse sashimi" (900 yen).

"Oita specialty chikuwa salad" (600 yen).

The lunch menu will be revamped around March, and the interior will be renovated around April.