Chousuke Nakameguro

Burdock root pickled in sweet vinegar. It has a crispy texture and a refreshing sourness. Enjoy as a palate cleanser or with drinks.

A simple side dish of fresh wakame seaweed dressed in vinegar. The oceanic aroma and sourness are appetizing. Enjoy its refreshing taste.

A classic Hakata appetizer of blanched motsu (offal) dressed with ponzu sauce. It has a chewy texture and a refreshing taste. It's commonly eaten with yuzu pepper.

Mentaiko (spicy cod roe) flavored with our homemade yuzu pepper. The spicy kick and the refreshing aroma of yuzu spread. A dish that goes well with drinks.

Mentaiko (spicy cod roe) lightly seared on the surface. Enjoy the crispy exterior and rare interior. The concentrated umami pairs perfectly with sake.

Toast spread with a paste of mentaiko (spicy cod roe), uni (sea urchin), and butter. It has a rich and decadent flavor. The crispy bread harmonizes with the creamy toppings.

Dashimaki tamago (rolled omelet) baked with mentaiko (spicy cod roe) inside. The fluffy sweetness of the egg and the saltiness of mentaiko are perfectly matched. Enjoy while warm.

Tofu topped with pickled takana (mustard greens) and chirimenjako (small dried sardines). The saltiness of takana and the texture of the sardines enhance the mild flavor of the tofu. Enjoy as is for a snack.

Salt-boiled soybeans. Simple yet addictive with the sweetness of the beans and a hint of salt. Pairs perfectly with beer.

An arrangement of edamame mixed with mentaiko (spicy cod roe). The sweetness of edamame combined with the spiciness of mentaiko creates an addictive flavor.

Simple dish of sliced kamaboko (fish cake) served with wasabi. Directly taste the elasticity of kamaboko and the umami of fish. Typically enjoyed with wasabi and soy sauce.

Kamaboko (fish cake) sautéed in butter. The richness and flavor of butter add a Western touch. Enjoy while hot.

A spicy fermented pollack guts dish. It has a unique chewy texture and spiciness. Perfect as a snack with drinks.

Lightly pickled nagaimo (mountain yam) with kimchi sauce. Enjoy the crispy texture and stickiness of the nagaimo, along with the spiciness of kimchi. It has a refreshing spiciness.

Lightly pickled cucumber with chili peppers. The slight spiciness adds a nice accent, making it a refreshing dish. Perfect as a palate cleanser.

Potato salad made with rich egg yolk and Parmigiano cheese. It has a creamy and rich flavor that pairs well with alcoholic beverages like wine.

Our special mapo tofu. A dish with the umami of minced meat and the spiciness of spices that stimulates the appetite. Served piping hot.

A snack of chickpeas and nuts seasoned with spices. The crispy texture and spicy aroma are addictive. Perfect with beer.

A dish of daikon radish dressed in sansho-flavored soy sauce. The numbing spice and refreshing aroma of sansho enhance the sweetness of the daikon.

Cucumber served with spicy nanban miso. The richness and spiciness of the miso complement the refreshing cucumber.

Raw green peppers topped with flavorful mapo meat sauce. Enjoy the crisp texture of the peppers and the rich taste of the meat sauce.

Special salad topped with crispy shrimp tempura crumbs and seaweed flakes. The crunchy texture and oceanic aroma enhance the flavor of the vegetables.

Nagaimo (mountain yam) stir-fried with anchovies. The saltiness and umami of anchovies match the crispness of the nagaimo. A dish that pairs well with drinks.

A refreshing dish of tomatoes pickled in vinegar. The concentrated sourness and sweetness of the tomatoes create a fruity flavor.

Deep-fried eggplant sprinkled with sansho salt. The melt-in-your-mouth eggplant and the floral, numbing aroma of sansho are exquisite.

Tenderly simmered daikon radish topped with miso sauce and a hint of yuzu. The mild flavor of the dashi-infused daikon is refreshingly scented with yuzu.

A local dish from Kumamoto where lotus root is stuffed with karashi miso (hot mustard paste) and deep-fried. It features crispy lotus root and the stimulating kick of mustard.

Fresh tuna sashimi. Enjoy the rich umami and smooth texture unique to lean red meat. Served with wasabi and soy sauce.

Amberjack sashimi. This white fish is characterized by its moderate fat content and firm, chewy texture. It has a refreshing umami.

Scallop sashimi. Thick and sweet, with a melt-in-your-mouth texture.

An assortment of 3 kinds of recommended fresh fish of the day. Ideal for those who want to enjoy a variety of seasonal fish in small portions.

A dish inspired by Hakata's famous "Goma Saba" (mackerel dressed in sesame sauce), featuring tuna sashimi dressed in our special sesame sauce. The nutty aroma of sesame pairs well with the umami of the tuna.

Amberjack dressed in our special sesame sauce. The chewiness of the amberjack and the rich sesame sauce are a perfect match.

Tuna marinated in our special soy sauce. The flavor is deeply infused, and it has a sticky texture.

Amberjack marinated in our special sauce. The sauce's umami enhances the fish's flavor, pairing well with both drinks and rice.

Shrimp marinated in a sauce including Shaoxing wine. A dish for adults where the sweetness of the shrimp and the rich aroma of the wine spread.

Sashimi of fresh fish delivered today. The contents vary daily.

Daily special fish dish using seasonal fish. Prepared using the best method for each fish, such as simmered or grilled.

A grilled Hakata specialty maruten (fried fish cake) topped with plenty of green onions. The fragrant maruten and the flavor of green onions pair well.

Bite-sized fried kamaboko (fish cake) mixed with mentaiko (spicy cod roe). The slight spiciness of mentaiko adds an accent, making them easy to eat.

Thick-cut Unzen ham from Nagasaki Prefecture, deep-fried. Features juicy ham with a strong meat flavor and crispy breading.

French fries tossed with "Yukari" (red shiso) and butter. The tartness of shiso and the richness of butter are perfectly balanced.

Dish of lightly fried taro root that has been seasoned. Enjoy the crispy exterior and sticky interior.

Chicken tempura served with a special tartar sauce mixed with takana (pickled mustard greens) and yuzu pepper. The juicy chicken tempura pairs well with the Japanese-style tartar sauce.

Gobo (burdock root) tempura. A classic topping for Hakata udon, but also popular as a standalone appetizer. Enjoy the aroma and texture of burdock root.

Fried chikuwa (fish cake) coated in a batter mixed with green laver. Rich in oceanic aroma, it's a nostalgic snack.

Fried chicken seasoned with Kyushu's characteristic sweet soy sauce. The juicy chicken and fragrant soy sauce aroma are appetizing.

Juicy menchi-katsu (minced meat cutlet) bursting with flavor. A hearty dish with crispy breading and the rich taste of meat.

A famous Hakata hot pot dish with tender beef motsu (offal) and vegetables. The flavorful broth soaks into the ingredients. Available for two people or more.

Extra broth for motsunabe.

Udon noodles perfect for finishing off a hot pot. The noodles absorb the soup's flavor, making them exceptional.

Tofu to add to motsunabe.

Cabbage to add to motsunabe.

Chives to add to motsunabe.

Garlic to add to motsunabe.

Raw egg to mix with the motsunabe ingredients.

Pork belly to add to motsunabe.

Motsu (offal) to add to motsunabe.

A simple udon noodle dish served with warm dashi broth. Enjoy the pure flavor of the soft Hakata udon noodles and the fragrant dashi.

Udon noodles served with a lightly warm dashi broth. Recommended for those who prefer not to have very hot broth or want to enjoy the dashi at a moderate temperature.

Boiled udon noodles served hot without being cooled in water. Dip them in the broth to enjoy the chewy texture of the noodles and the flavor of the wheat.

Boiled hot udon noodles mixed with a raw egg. The egg becomes semi-cooked, and with soy sauce, you can enjoy a rich flavor similar to carbonara.

Kamatama udon topped with natto (fermented soybeans). The stickiness of natto and the richness of the egg coat the noodles, creating a rich and energizing flavor.

Udon noodles with plenty of clams. The rich broth from the clams dissolves into the soup, creating a deep and savory flavor.

A luxurious kamatama udon (udon with raw egg) with added mentaiko (spicy cod roe) and butter. The rich aroma of butter and the spiciness of mentaiko combine with the egg for a rich flavor.

Udon noodles served with a rich, soy sauce-based dipping broth reminiscent of motsunabe. The broth, containing plump motsu (offal), is full of umami and coats the noodles well.

Udon noodles in a rich, cloudy soup concentrated with chicken flavor. The creamy soup coats the soft noodles, providing a satisfying experience similar to ramen.

A luxurious special udon featuring our restaurant's special ingredients. A dish where you can fully enjoy Hakata udon with its lavish toppings.

Udon noodles served with cold dashi broth. The firmness of the noodles and the refreshing taste of the broth are highlighted, making it ideal for hot days or as a finisher.

A simple style of boiled udon noodles served with a small amount of soy sauce without being cooled in water. Directly enjoy the taste and texture of the noodles themselves.

Cold udon topped with a soft-boiled egg and a rich dashi broth. Break the egg and mix it with the noodles for a mellow flavor.

Cold bukkake udon topped with grated daikon radish. The pungent and refreshing taste of daikon makes it a light and satisfying dish.

Gobo tempura that can be added to udon.

High-quality meat that can be added to udon.

Chicken tempura that can be added to udon.

Onsen (hot spring) egg that can be added to udon.

Wakame seaweed that can be added to udon.

Tororo kombu (grated kelp) that can be added to udon.

Round fried fish cakes that can be added to udon.

Natto (fermented soybeans) that can be added to udon.

Grated daikon radish that can be added to udon.

Chilled draft beer. You can choose your size. Enjoy with your meal.

Glass of carefully selected natural wine. Please ask our staff for the available selection.

Bottles of carefully selected natural wine. Recommended for sharing with a group.

Sake from Fukuoka Prefecture. Made with Yamada Nishiki rice from Itoshima, it features the umami of the rice and a clean aftertaste.

Sake from Fukushima Prefecture. Enjoy its fruity aroma, juicy sweetness, and well-balanced acidity.

Sake from Miyagi Prefecture. Created to pair with fish dishes, it has a crisp, extra-dry taste and a delicate flavor.

Sake from Tochigi Prefecture. It has a sweet and sour, juicy, and modern flavor.

Sake from Yamagata Prefecture. A Junmai Daiginjo with a clear, refined quality and a gorgeous aroma.

Sake from Miyagi Prefecture. A dry, pure rice sake designed to pair with fish dishes, featuring a crisp finish.

Sweet potato shochu from Fukuoka Prefecture. Enjoy the rich aroma of black koji fermentation and the natural sweetness of sweet potato.

Sweet potato shochu from Miyazaki Prefecture. It has a rich aroma and body, with a clean aftertaste.

Sweet potato shochu from Kagoshima Prefecture. A robust shochu with a strong sweet potato flavor and a bold taste.

Mugi shochu from Fukuoka Prefecture. It has a fragrant barley aroma and a light, smooth finish.

Mugi shochu from Miyazaki Prefecture. It has an elegant aroma and richness, with a noticeable sweetness of barley.

Our most popular homemade lemon sour. Characterized by its cloudy appearance, you can enjoy the sourness of lemon and its rich flavor.

A yuzu sour created to pair well with fish dishes. The refreshing aroma of yuzu cleanses your palate.

A Japanese-style sour with a unique name. The sourness and saltiness of the umeboshi (pickled plum) and the aroma of green tea come together, making it a great accompaniment to meals.

A unique highball with a prominent hop aroma. It tastes like a fusion of beer's bitterness and whiskey's richness.

A refreshing cocktail featuring cucumber and spices. The gin's aroma and spices create a crisp and invigorating drink.

Oolong highball made with premium "Dongfang Meiren" oolong tea. Enjoy its elegant, tea-like aroma.

A non-alcoholic highball-style drink that can be enjoyed even by those who don't drink alcohol.

Classic sours and cocktails. Please choose your favorite.

A thick plum liqueur made with plenty of plum pulp. Enjoy its rich sweetness and sourness.

A liqueur luxuriously made with premium yuzu. The fresh yuzu aroma and fruitiness stand out.

A juicy liquor containing the pulp of Wenzhou mandarin oranges. Enjoy the fresh taste as if eating the orange itself.

A refreshing citrus liqueur. It has a sweet, sour, and easy-to-drink flavor.

A rich, drinkable yogurt-like liqueur. Its creamy, sweet, and sour taste can be enjoyed as a dessert.

A luxurious fruit liquor made with the ripe mango "Taiyo no Tamago" (Egg of the Sun). Enjoy its rich sweetness and tropical aroma.

A refreshing beverage with the characteristic fizz and sweetness of carbonation.

A carbonated drink with a ginger flavor.

Juicy orange juice.

A juice characterized by its refreshing sourness and bitterness.

A healthy juice packed with the nutrients of tomatoes.

A refreshing tea that helps digest fatty foods.

Fragrant green tea, essential for Japanese dining.