別府郷土料理　油屋熊八亭

Appetizer: Spring vegetables and wild vegetables finished with kelp, topped with amber jelly

Green pea flan

Crab claws Octopus legs Smoked salmon Salmon roe Zucchini Silkworm beans

Mizosato Seasonal Mizosato Assortment of three types Set of side dishes

Steamed bamboo shoots steamed with wakame bean paste

Grilled dishes Steamed mackerel, fried small shrimp and Americana

Medium plate Cherry tomatoes, small onions, bamboo shoots, wasabi greens

Strong side dish Oita Wagyu beef sukiyaki with rice eggs from Oita Prefecture

Meal White rice from Ajimu with chirimen and sansho pepper

Tome bowl clam soup tree bud

Pickled vegetables Pickled local vegetables

Sweet Strawberry Mont Blanc Served with pistachio ice cream