Haraguroya Tamachi

A rice box topped with charcoal-grilled chicken dipped in a savory sauce. The chicken is smoky and juicy, served over steamed rice. A satisfying lunch option comparable to unaju (eel rice box) but with chicken.

A set meal featuring tofu cutlets simmered in a savory broth with eggs and onions. A lighter, vegetarian-friendly twist on the traditional pork katsu-don flavor profile. Soft, savory, and comforting.

Japanese-style fried chicken (karaage) set meal. The chicken is marinated in soy sauce and ginger before being fried crisp. Served with rice, miso soup, and side dishes.

Oita-style chicken tempura set meal. Unlike karaage, the batter is light and fluffy like tempura. Typically enjoyed with ponzu sauce or mustard.

A hearty combination set featuring both fried chicken and ginger pork. Offers a variety of savory flavors in one meal. Served with rice and soup.

Stir-fried pork with ginger and soy sauce. A classic Japanese lunch dish known for its appetizing aroma and savory taste. Goes perfectly with steamed rice.

The restaurant's signature dish: a whole grilled chicken leg on the bone. Smoky, juicy, and flavorful. Choose from salt, sauce, or spicy miso seasoning.

Grilled chicken pieces using Hakata Ichiban-dori, a premium chicken breed from Fukuoka. Available in thigh (juicy), breast (lean), or neck (chewy) cuts.

Raw meat sashimi, a specialty of Kyushu cuisine. Options include horse meat (basashi) in red meat or mane fat cuts, and lightly seared chicken (tataki). Served with sweet soy sauce and ginger or garlic.

Classic offal hot pot (motsunabe). Features beef offal simmered with cabbage and garlic chives. Choose between a light salt broth or a savory soy sauce broth.

A hearty variation of motsunabe topped with garlic and butter. Rich, punchy, and aromatic. Best enjoyed with a cold beer.

A fusion hot pot featuring a whole wheel of Camembert cheese in a tomato-based broth. The melting cheese creates a creamy, fondue-like texture with the offal.

A refreshing twist on motsunabe using a salt broth accented with lemon slices. The acidity cuts through the richness of the offal, making it lighter to eat.

A luxurious hot pot flavored with black truffle. The earthy aroma of the truffle adds a sophisticated depth to the savory motsunabe.

Motsunabe topped with grated yam (tororo). The sticky yam creates a thick, comforting texture that coats the ingredients.

A combination of Mizutaki (chicken hot pot) style broth and motsunabe. The cloudy chicken soup is rich in collagen and mild in flavor.

Spicy numbing hot pot (Mala style). Flavored with chili peppers and Sichuan peppercorns for a stimulating heat and tingling sensation.

A Kyushu-specialty inspired hot pot topped with spicy cod roe (mentaiko) and pickled mustard greens (takana). Salty, spicy, and packed with umami.

Boiled soybeans in the pod, lightly salted. A classic Japanese appetizer to start a meal.

Thinly sliced offal served with vinegar and onions. A refreshing, chewy appetizer common in Hakata cuisine.

Japanese-style potato salad, creamy and mashed with vegetables like cucumber and carrots.

Japanese rolled omelet made with dashi stock. Juicy, savory, and slightly sweet.

Fried chicken soaked in sweet and sour vinegar sauce, topped with creamy tartar sauce. A popular dish from Miyazaki prefecture.

Premium Japanese draft beer. Rich malt flavor and creamy foam.

Whisky soda made with Jim Beam bourbon. Crisp and carbonated.

Highball made with Suntory Kaku whisky. The standard Japanese highball taste.

Shochu-based cocktail with lemon. Refreshing and tart.

A popular sweet potato shochu (imo-jochu). Known for its distinct aroma and smooth taste.