九州料理の個室居酒屋 うまか亭 新宿店

【Notes】

- Fridays, Saturdays, and the day before public holidays are limited to 2 hours.

[Available on Fridays, Saturdays, and the day before public holidays]

- Seat selection is not available. - Stay time is limited to 2 hours.

- For Saturday lunchtime banquets, the length of stay is negotiable and requires a phone call.

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[Appetizer] Today's "Appetizer"

A daily changing dish packed with the rich culinary culture of various regions of Kyushu.

We cherish the natural flavors of the ingredients and finish them with the skill of our craftsmen.

[Fresh Vegetables] A Japanese-style salad with Oita-grown yuzu pepper as a secret ingredient.

Crisp, fresh vegetables are enhanced with the spicy kick of yuzu pepper from Oita Prefecture.

This salad boasts a refreshing aroma that stimulates the appetite.

[Sashimi] Fresh from the fishing port! "Assortment of 5 kinds of seasonal fish sashimi"

We carefully select seasonal fresh fish and prepare them using cutting techniques that enhance their flavor.

Enjoy this visually stunning five-item assortment along with seasonal flavors.

[Exceptional Product] Hakata Specialty! Fatty and Delicious Sesame Yellowtail

This Hakata specialty features exceptionally fresh yellowtail tossed in a special sesame sauce.

The rich aroma of sesame combined with the sweetness of the fish makes this an appetizer that will have you reaching for more.

[Fried Food] Miyazaki's Chicken Nanban, originating from Nobeoka.

This dish inherits the traditions of Miyazaki, the home of this dish, with a golden ratio of juicy chicken and sweet and sour sauce.

This is our signature dish, served with plenty of our homemade tartar sauce.

[Meat] Kagoshima, the kingdom of Wagyu beef, boasts "premium sirloin steak."

The beautifully marbled beef releases a rich aroma when cooked and is so tender that it melts in your mouth the moment you take a bite.

[Finishing touch] Fisherman's style "rice with flaked grilled mackerel"

We grilled fatty mackerel until it was plump, then carefully flaked it and mixed it into the rice.

The savory flavor of the mackerel and the subtle aroma of the herbs make this a dish that will whet your appetite.

[Sweets] Today's "Dessert"

These sweets, carefully selected by the head chef, evoke the rich bounty of Kyushu.

We'll end your mealtime on a sweet note.