Hakata Hotaru Ebisu Branch

A luxurious sashimi platter inspired by Hakata's 'Yamakasa' festival. Enjoy 5-6 types of seasonal seafood.

Hakata's classic appetizer of blanched offal dressed with ponzu sauce. Accented with the flavor of yuzu pepper.

A refreshing dish of cucumber and mentaiko. Perfect with drinks.

A delicacy of firefly squid marinated in sweet Kyushu soy sauce. Enjoy its rich umami.

An assortment of pickles made with seasonal vegetables. Perfect as a palate cleanser.

Hakata's specialty mentaiko (spicy cod roe). Choose from plain, seared, or half & half.

A refreshing dish of Okinawan mozuku seaweed in vinegar, with the added tang and aroma of passion fruit.

A potato salad mixed with fragrant grilled mackerel. Accented with homemade grain mustard.

A cold dish of pureed grilled corn with a dashi jelly. Enjoy the sweetness of the corn.

An elegant dressed dish using snow crab, Nankan-age (local fried tofu) from Kumamoto, and tsurumurasaki (vine spinach).

A refreshing dish of seasonal octopus and water eggplant, served with a flavorful raw shichimi (seven-spice) ponzu sauce.

A cold appetizer combining junsai (water shield), grilled eggplant, and creamy yuba (tofu skin). Enjoy its smooth, slippery texture.

A fruity white dressing made with seasonal white peaches and figs. The smoothness of the tofu harmonizes with the sweetness of the fruit.

Freshly fried thick fried tofu made in-house. Crispy on the outside, fluffy on the inside.

A ham cutlet made with ham from Unzen, Nagasaki Prefecture. The juicy, flavorful ham is fried to a crispy perfection.

A dish of grilled edamame, bringing out their aroma. The saltiness pairs well with drinks.

Hakata's classic festival food, grilled pork trotters. Crispy on the outside, melt-in-your-mouth tender and full of collagen on the inside.

Sweet corn made into crispy tempura. The natural sweetness of the corn stands out.

A cream croquette luxuriously made with king crab and snow crab. Rich crab flavor spreads through your mouth.

Fatty Bansuke mackerel grilled to a fragrant crisp over charcoal. The skin is crispy, and the flesh is tender.

White-grilled, freshly-caught conger eel from the morning catch, grilled without sauce. Enjoy it lightly with wasabi soy sauce or salt.

High-grade Amadai (Tilefish) from Fukuoka Prefecture. Choose between light Sudachi Steamed or the crispy Scale-Grilled.

Fukuoka-produced Funagoya beef's ichibo (rump cap) grilled over charcoal. A rare cut with a good balance of lean meat and fat.

A Japanese sweet of chewy warabi mochi generously topped with kuromitsu (black sugar syrup) and kinako (roasted soybean flour).

A refreshing cake that matches the sweet and sour taste of plum with rich cream cheese.

A dessert featuring the aroma of white peach and Earl Grey, served with vanilla ice cream.

A standard course covering Hakata's famous dishes. Includes motsunabe and goma saba.

A luxurious course using high-end ingredients. Includes upgraded charcoal-grilled meats.

Assorted sashimi of seasonal fresh fish. Enjoy several types of today's recommendations.

Hakata's local dish of fresh mackerel sashimi dressed with a special soy sauce and sesame.

Sashimi of fatty, highest grade tuna otoro. Melts in your mouth.

Sashimi of high-grade kuwe (longtooth grouper). Characterized by its firm white flesh and the sweetness of its refined fat.

Sashimi of beltfish with lightly seared skin. The aroma enhances its umami.

Sashimi of firm, natural greater amberjack. Enjoy its moderate fat and chewy texture.

Assortment of fresh horse meat, including rare cuts. Served with Kyushu's characteristic sweet soy sauce.

Sashimi of lean horse meat with low fat content. Enjoy the natural umami of the meat.

Sashimi of horse meat with fine marbling. Tender and juicy.

Kumamoto's local chicken, 'Amakusa Daio', grilled whole over charcoal. The chicken is firm and has a rich flavor.

A motsunabe (offal hot pot) with a soy sauce base made from flying fish (ago) dashi. It has a light yet deep flavor.

A rich motsunabe (offal hot pot) made with a blend of several types of miso. The rich soup enhances the umami of the offal.

Clay pot rice cooked with luxurious ingredients (salmon roe, crab, mentaiko, etc.). Enjoy the flavor of freshly cooked rice.

A clay pot rice dish combining juicy beef and sweet corn. The meat's fat soaks into the rice for a rich flavor.

A miso soup with nutritious aonori (seaweed) that brings the aroma of the sea. Perfect to finish your meal.

A classic Fukuoka udon dish with burdock tempura and meat. Choose between hot or cold.

A seaweed bento topped with charcoal-grilled mackerel and mentaiko. A popular menu item exclusively for takeout.

A local sake from Fukuoka. It's dry and crisp, with the umami characteristic of nigori (cloudy) sake.

Sake from Iki, Nagasaki Prefecture. Enjoy its fresh, fruity aroma and sweetness.

Sake from Kurume City, Fukuoka Prefecture. It's crisp and dry, enhancing the flavors of your meal.

A famous local sake from Shizuoka Prefecture. Made with the highest grade sake rice, it features an elegant aroma and a clear taste. Served by the bottle.