Visiting Japanese cuisine Beppu Hirokado has become a tradition during my trips to Beppu.One of the highlights of my time in Beppu is coming here. The hospitality from the head chef and the staff is exceptional!On the counter, there are introductions to the producers of the ingredients used.The main focus is on local produce from Oita and Kyushu.- Free-range chicken with green onions- Deboned conger eel with egg- Molokhia and cucumber- Octopus sashimi- Grouper sashimi- Rock oysters- Assorted appetizers- Tempura- Abalone with sea urchin- Comparison of wild and farmed eel- Corn rice- Handmade soba- DessertThe head chef maximizes the characteristics of the ingredients, intentionally using fresh fish. Every dish was delicious, but I was particularly impressed by the jidori (local chicken), deboned conger eel, and octopus sashimi, which were truly remarkable. The tempura also skillfully brought out the flavors of the ingredients, and the aroma was delightful.The corn rice is made by mixing fried and fresh corn into freshly cooked clay pot rice. It was sweet and delicious.The soba is handmade by the chef! It was a delightful experience from start to finish.I definitely want to come back.It was a great meal!
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