ヤリイカ活き造り
Live spear squid sashimi
Live spear squid sliced and served in a vessel.
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Ingredients:
Spear squid
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Cooking:
Raw
皮ハギ活き造り
Live thread-sail filefish sashimi
Live thread-sail filefish sliced and served in a vessel.
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Ingredients:
Thread-sail filefish
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Cooking:
Raw
穴子の活き造り
Live conger eel sashimi
Live conger eel sliced and served in a vessel.
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Ingredients:
Conger eel
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Cooking:
Raw
サバの活き造り
Live mackerel sashimi
Live mackerel sliced and served in a vessel.
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Ingredients:
Mackerel
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Cooking:
Raw
博多ごまさば
"Goma-saba" sesame-flavored mackerel (regional dish)
Fresh, sliced mackerel seasoned with sesame, soy sauce, and mirin, etc., a regional dish of Fukuoka prefecture.
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Ingredients:
Mackerel, Sesame
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Flavor:
Soy sauce
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Cooking:
Raw
糸島刺身盛り合わせ
Assorted sashimi
Platter of several kinds of seafood sashimi.
鶏の炭焼き
Charcoal grilled locally raised chicken
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Ingredients:
Chicken
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Cooking:
Charcoal-grilled
牛タン焼き
Grilled beef tongue
Grilled beef dish made using the tongue called "Tan."
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Ingredients:
Beef tongue
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Cooking:
Bake/Roast
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Ingredients:
Pork
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Cooking:
Seared
鶏せせりの辛味噌焼き
Cooked Jidori chicken neck
A dish prepared by cooking Jidori chicken neck.
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Ingredients:
Chicken neck, Jidori chicken
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Cooking:
Bake/Roast
味噌漬け豚バラ焼き
Grilled pork belly with miso sauce
Pork belly dipped in sauce and grilled.
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Ingredients:
Pork belly
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Flavor:
Miso
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Cooking:
Bake/Roast
Chicken meat coated in a wheat flour batter and deep-fried.
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Ingredients:
Chicken
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Cooking:
Deep-fry
本日の炉端野菜盛り合わせ
Assorted "Robatayaki" (char-grilled) of seafood and vegetables
Platter of seafood and vegetables grilled with charcoal.
伊都野菜の白味噌香るバーニャカウダ
Bagna cauda
Italian dish of various raw vegetables enjoyed with a side of warm dipping sauce.
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Ingredients:
Cucumber, Tomato, Carrot, Anchovy
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Cooking:
Mix/Blend
煮込み大根の唐揚げ
Deep-fried daikon radish
Daikon radish lightly battered and fried in oil.
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Ingredients:
Daikon radish
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Cooking:
Deep-fry
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Ingredients:
Lettuce
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Flavor:
Caesar dressing
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Cooking:
Mix/Blend
サメ軟骨の梅肉和え
Shark cartilage with pickled plum
Shark cartilage with a dressing of pickled plums.
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Ingredients:
Ume (Japanese apricot), Shark cartilage
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Cooking:
Pickle
伊都野菜 糸島豚しゃぶ
Pork shabu-shabu
Thinly sliced pork quickly dipped in boiling water or broth. Eaten with dipping sauce.
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Ingredients:
Pork, Chinese cabbage, Potherb mustard (Mizuna), Japanese leek
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Cooking:
Boil
博多 和牛モツ鍋
Wagyu beef offal hotpot
Wagyu beef offal and vegetables added to dashi stock, then simmered together in the pot.
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Ingredients:
Beef organ meat, Wagyu beef
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Flavor:
Dashi
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Cooking:
Simmer
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)