Nihonryori Beppu Hirokado Beppu

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! Less

The welcome was impressive from the start. Even though I arrived early, they guided me to the parking lot. Once seated, they checked if I needed a charging cable or if I wanted to arrange for a designated driver. They began by introducing the staff and then the ingredients. What stood out was the live grouper and octopus that the owner had purchased directly from the local seawater. The abalone and rock oysters were the largest I had ever seen. It was a delight to watch the cooking process from the counter. Every dish was delicious, and I felt they really brought out the flavors of the fish and vegetables. If I didn’t care about being watched, I would have wanted to drink the broth to the last drop. I was particularly impressed by the deboned grilled conger eel, the grouper sashimi, and the corn rice. The soba was also exceptionally tasty. The atmosphere of the restaurant was fantastic. I definitely want to visit again in other seasons. Less

What surprised me at first was that the meal began with an introduction to the ingredients being used that day. I was given a list of producers, which immediately conveyed the restaurant's commitment to local ingredients from Oita and Kyushu. In front of me were live eel and impressive oysters, heightening my anticipation for the meal to come.The food was, of course, excellent, but what stood out most was the lively atmosphere. The preparation of the ingredients right in front of me, along with the careful cooking to achieve the best results, made the entire course feel like a performance. It’s not just about the deliciousness; it’s about enjoying the process of how the ingredients transform into dishes, which is unique to this restaurant.The interior features only a counter, with a well-maintained garden visible outside the window. It’s a calm space that allows you to focus naturally on the food without feeling too formal.While many restaurants promote local consumption, few engage so thoroughly with Oita and Kyushu ingredients and bring out their charm like this one does. Each dish felt like it had a story, including the background of the ingredients and their producers.Many people come to Beppu for the hot springs, but dining at Hirokado itself becomes a reason to visit. I definitely want to return in a different season. Less

My visit to Hirokado at the end of June was a delightful lunch after the typhoon.The eight-counter seats were fully booked.As usual, I opted for the omakase course, paired with a Japanese sake pairing (JPY 9,200), while my designated driver enjoyed a non-alcoholic set of six items (JPY 6,600).I started with a small glass of beer.Once all the guests were seated, the chef introduced the fresh ingredients of the day, most of which were sourced from Tsurumi Market in Saiki City, Oita Prefecture:- Oomon Hata (Grouper)- Natural Clams- Farmed Sea Eel (raised for three years)- Natural Eel- Local Octopus from SaikiThen came the aroma of roasted buckwheat.We enjoyed freshly brewed soba tea, savoring its glossy and juicy flavor.The first sake was from Fukushima Prefecture, a favorite of the chef. I became a fan as well.The first dish featured grated natural yam, steamed crab from Saiki, and crab miso mixed in.I could have easily enjoyed more than one drink with this dish (laughs).The pestle used was said to be made from a prickly ash tree, with a unique rough bark.Next, we had sake from Kuroda Samurai in Kitakyushu, Fukuoka Prefecture, which is from the chef's apprentice's hometown. This was also one of my favorites.The next dish was described as "natural sweetfish served like ochazuke (tea over rice)."It featured dried sweetfish, combined with glutinous rice and liver, accented with small cucumber pieces.The broth was thick, finished with kabosu citrus.Next was Tanaka Rokugo from Fukuoka Prefecture, polished to 65 with an alcohol content of 13, from Itoshima.In the bowl, a large clam was cut for easy eating.The aroma of the first dashi was breathtaking, with delicate umami flavors that left me in awe, garnished with kinome (young leaves) and sansho leaves.From Nagasaki Prefecture, we had Yokoyama, which was dry yet flavorful.The local octopus was blanched, served with plum and ponzu jelly.The meticulous preparation and beautiful knife work allowed for a variety of textures to enjoy.Next was Nabeshima sake, served in a large ochoko (sake cup).The sashimi was Oomon Hata, served with skin, liver, and stomach, all utilized beautifully.I felt like shouting "Delicious!"—it was heavenly.Here, we were introduced to the ingredients, including abalone caught in Saiki.From Nagasaki Prefecture, we had HIRAN.The sea urchin was red sea urchin from Saiki, and the sauce made with abalone liver was irresistible.The abalone from Saiki was lightly steamed with sake, offering an exquisite texture and flavor.The sake was from Sasebo, Issui Nishikou.We then started the hassun (seasonal platter).It included shabu-shabu of Oomon Hata, grated daikon, and braised local octopus, along with various vegetables like mukashi yasai, green beans, okawakame, salad pumpkin, and carrot puree, seasoned with dashi and salt.The sake was Yamano Kotobuki from Kurume.Good times.The tempura was served one by one: green beans, new onions, okra, and pickled shallots, along with corn tempura.The sake was Kumamoto's Hibari.The natural eel was grilled white, with a firm texture and a wild, muscular flavor.The farmed eel was served as kabayaki (grilled with sauce).It was wrapped in sansho, buckwheat, and kabosu, with a soft texture and rich umami.The sake was Kumamoto's Kyuuyou Masamune, unfiltered and fresh.We enjoyed fresh shirasu (whitebait) from Toyoyomaru, cooked in dashi and served with clay pot rice.This luxurious natural fuki and shirasu rice was best enjoyed plain at first, then as ochazuke with dashi.Topped with lightly fried shirasu for a delightful texture.We had miso soup and pickles.The sake was Shiki Sakura from Tochigi Prefecture.Finally, I was in ecstasy over my favorite soba.I regretted not ordering the large size.The lychee was made using geothermal heat from hot springs.It was the first fresh lychee I encountered outside of Miyazaki, accented with Japanese mint.For dessert, we had yomogi (mugwort) kinton.Once again, I enjoyed a blissful time filled with love at the counter, experiencing the chef's hospitality, the dishes created in collaboration with producers, gratitude and respect for the ingredients, and the trust between the chef and his apprentices. It was an irreplaceable moment of happiness, filled with kindness.I look forward to seeing you again next time.Thank you very much.It was a great meal! (^^) Less

I had been hesitant to visit Beppu Hirokado due to its distance, but when the head chef from Ginza suggested I join him to experience the remarkable dishes created by his disciple, I couldn't refuse.So, I went with the chef, and it was truly a place deserving of applause!First and foremost, the cleanliness of the restaurant and the bright, inviting atmosphere were impressive.The teamwork among the staff was excellent.The hospitality from the proprietress was also commendable.Using a variety of ingredients, they served numerous dishes without overwhelming the stomach, and each dish was of high quality. Above all, the chef's cooking was exceptional!Here are the dishes from that day:* We started with fragrant roasted soba tea prepared right in front of us.* Freshly harvested Tsuru-murasaki and natural yam, served with the cooking broth of Tsuru-murasaki.* Fried mountain udo and cod, accompanied by steamed rice and spring cabbage.* The soup featured clams and natural sansho leaves.* Blanched octopus with jelly.* Crab and inner roe wrapped in a custard base.* The sashimi was freshly caught grouper. Initially, they presented me with sea bream, but the chef, not satisfied with it, quickly switched to grouper. I was impressed by his professionalism.* A variety of cold appetizers.* For warm appetizers, they served four types of vegetable tempura: ✶ Green beans ✶ New onions ✶ Zucchini ✶ Pickled shallots The batter was made with carbonated water instead of regular water, resulting in a wonderfully light texture.* Abalone and sea urchin.* Grilled eel.* Freshly made sansho soba, served with eel.* A rice bowl with cooked butterbur leaves and stems, followed by a dashi tea pour-over.* Ni-hachi soba.* Lychee, wine jelly, and mint.* Hand-picked yomogi for the wagashi (Japanese sweets).The continuous flow of dishes was abundant, yet never felt heavy on the stomach. The hand-made soba was aromatic, and each course brought excitement.During my time at Ginza Shinohara, the chef had a unique approach compared to others. He consistently expressed his intention to return to Beppu and open his own restaurant after five years of training.Not only did he master Japanese cuisine, but he also learned how to prepare eel and make soba, ensuring stability in all his cooking.I was so satisfied with my visit that I immediately made a reservation for my next visit.However, the best part about his independence is that he found a wonderful proprietress.She is incredibly beautiful, fluent in English, and creates a bright atmosphere—this place is bound to succeed.Bravo, Hirokado-kun! (in the tone of Nagatomo) Less

I made a reservation for noon on a holiday and found the place fully booked.Many of the ingredients are sourced from Kyushu and Oita, which is a delight for travelers. The local vegetables, in particular, are incredibly fresh and vibrant in flavor. It was fun to see the main ingredients presented at the beginning, adding to the overall experience. The seafood is served fresh rather than aged, which is a nice touch. There are pairing courses available for drinks, including champagne, wine, Japanese sake, and non-alcoholic options, ensuring that everyone can enjoy the food and drinks.Here’s what I had:- Soba tea- Tsuru-murasaki and natural greens- Udo and tara-no-me (wild vegetables)- Clam soup- Octopus- Sawagani (freshwater crab) egg tofu- Sashimi of Kue (grouper)- Simmered octopus- Summer vegetables- Chicken tataki- Four types of tempura- Abalone- Sea urchin- Grilled natural eel- Soba with eel and sansho (Japanese pepper)- Shirasu (whitebait) rice- Miso soup- Nukazuke (pickled vegetables)- Shirasu rice ochazuke (rice with whitebait and tea)- Soba- Lychee- Yomogi (mugwort) sweet- Matcha (green tea)As a souvenir, I received some leftover rice balls.I was served a variety of dishes in small portions. The vegetables, in particular, were incredibly fresh and delicious. The soba infused with sansho paired surprisingly well with the eel, creating a unique flavor experience. The exceptionally tasty water served alongside the meal was sourced from a spring in Oita.I opted for the Japanese sake pairing course, and the total bill came to around JPY 42,000. Less

I participated in a collaboration event between Japanese cuisine Beppu Hirokado and Kitsuki Odatama.As of June 2026, Beppu Hirokado has a Tabelog rating of 4.41 (ranked 1st in Oita Prefecture).Kitsuki Odatama has a Tabelog rating of 3.76 (ranked 1st in the soba category in Oita Prefecture).The meal costs JPY 36,000, with an additional JPY 9,200 for the Japanese sake pairing.This unique style features soba in every dish, which is quite rare.The collaboration between the two chefs is simply outstanding!(They seem to collaborate every six months.)The detailed explanations about Oita's ingredients and the history of soba were very educational.You can enjoy various types of soba, including Sarashina, Zaru, Inaka, and unique variations.The unique variation included a blend of sansho pepper and sakura shrimp.The pairing offered nine different types, which was more than enough to enjoy.Next time, I want to experience the fish and vegetables at Hirokado alone.I will definitely come back! Less

The owner, Taizo Hirokado, trained for over 20 years at a Michelin-starred restaurant in Osaka and Ginza. In 2021, he returned to his hometown of Beppu to establish his own restaurant. I had the pleasure of meeting him a few times when he worked at Shihara in Ginza, which made me eager to visit his restaurant. By chance, the day I made my reservation coincided with a special collaboration event featuring Chef Toshifumi Okada from Kizuki Odatama, where I enjoyed a delightful soba course.The course included:- Course meal: JPY 36,0001. Sarashina Soba (white buckwheat) - fresh2. Ju-wari Soba (100% buckwheat) - Kuzu3. Ebi Sarashina - Ise lobster4. Aosa Nori Soba - abalone/uni5. Three small soba dishes6. Inaka Soba - horse sashimi7. Natural Sansho Soba - eel8. Wan-gaki - duck9. Mori Soba10. Soba dessert - matchaThis soba event is held twice a year. I had never experienced soba in such depth before, and it was very educational. Everything was absolutely delicious. However, I started to feel quite full after the soba dumplings, and by the end, I was in a rather uncomfortable state. While the food was exquisite, being overly full can change one's impression of the meal, so I believe portion adjustments are necessary for the soba course.What left a strong impression on me was the warm welcome, as they waited with an umbrella for me, and the way they introduced the apprentices before serving the dishes—scenes you rarely see elsewhere. It was a restaurant that left a positive impression on me, showing great care for each customer. I think it’s a wonderful establishment that treats each guest with attention and respect.Next time, I would like to come back to try the regular menu.Thank you for reading! Your "likes," "follows," and "saving the restaurant" are greatly appreciated. I would be happy if you could also check out my posts on Instagram. Instagram → @gurume_sake_007 Less

Early summer 2026If invited by someone from Oita, I would rush over! On this day, we were the only Japanese guests, haha. Going to this place feels like a cleansing experience for the soul, and it truly is the best! ♡【Hirokado Omakase Course + Japanese Sake Pairing (JPY 37,700)】○ Freshly Roasted Buckwheat Tea○ Karatsu Natural Yam and Fern○ Tempura of Mountain Udo and Mochi Rice○ Bamboo Shoot and Clam Soup○ Sashimi of True Madai (Sea Bream)○ Sazae (Turbo Shell) Sautéed in Sake with Aosa Seaweed and Liver○ Ise Lobster with Shrimp Miso and Shrimp Oil○ Hachisuke (Eight Delicacies) Introduction - Carrot Puree - Steamed Crab Roe with Jelly - Red-footed Shrimp and Butterbur○ Hachisuke Tempura (Zucchini, Turnip, Snap Peas, ??, ??)○ Steamed Abalone with Sea Urchin and Liver○ Roasted Jersey Beef from Oita○ Chiri Men (Shredded) Pepper Clay Pot Rice○ Hand-made Soba Noodles○ DessertThe feast begins with the breath of exquisite ingredients from the start. *My impressions are in the photos.* What I realized again this time is that true Japanese culinary artisans are connected to all aspects of Japanese cuisine! It’s not just sushi or soba. Through the lineup of dishes on this day, I felt once more the greatness of Hirokado! ♡ I am grateful to have met such an incredible Japanese culinary artisan....Today was another amazing night! Less

A Japanese restaurant located in Beppu.Chef Taizo Hirokado, who trained under the soba master Kunihiro Takahashi and honed his skills at Ginza Shinohara, opened his own establishment in his hometown of Beppu in June 2021.About a 15-minute drive from Beppu Station, this standalone restaurant features only eight counter seats made of zelkova wood, offering a view of a stone garden.Using carefully selected ingredients from Oita and Kyushu, the restaurant emphasizes "local production for local consumption," and serves dishes made with "zero-hour fresh fish" caught that very day.One particularly impressive dish was the variety of preparations featuring carrots, including grilled, dashi, and jelly.The sashimi of the ultra-fresh grouper, caught just hours before, was exquisite.The flavorful and fatty badger was served with flower pepper, free of any unpleasant odor.The clay pot rice, enhanced by the umami of sweetfish and the bitterness of butterbur, was so delicious that I had to ask for a second helping.This is definitely a restaurant I want to visit again when traveling.Omakase Course: JPY 31,000Sake Pairing: JPY 9,200- Soba Tea- Carrot- Wild Vegetable and Yam Mixed with Rice Steamed- Clam Soup with Bamboo Shoots and Pepper- Octopus with Kombu Dashi, Plum Vinegar, and Jelly- Grouper Sashimi, Thinly Sliced- Spiny Lobster Chawanmushi (Savory Egg Custard)- Octopus- Snap Peas, Snow Peas, Green Peas, Spring Cabbage- Koshi (Fiddlehead Fern), Tsuwabuki (Butterbur), Yukinoshita (Snow Plant)- Koshi Tempura- New Onion Tempura- Pickled Shallots Tempura- Magochi (Sea Bream) Tempura- Ise Lobster Grilled with Sea Urchin- Badger Hot Pot with Wild Vegetables- Clay Pot Rice with Sweetfish and Butterbur- Ni-hachi Soba (Buckwheat Noodles)- Kinton (Sweetened Chestnut) with Mugwort Less

【Access】Just a 5-minute drive from Beppu Interchange, making it convenient for car users. There is parking available for 2 cars right in front of the restaurant. If you take a taxi, it’s about a 20-30 minute ride from the station.【Overview】The restaurant features an 8-seat counter and offers a mobile phone charging rental service (laughs). There are power outlets under the tables, which is quite convenient.The experience begins with a greeting from the owner, an introduction of the rare apprentice, and a showcase of the carefully selected fresh ingredients of the day.The restaurant primarily focuses on Oita, selecting wonderful ingredients from Kyushu.The wild vegetables harvested by the apprentice and the fresh water they bring are also appealing.It’s a pleasure to see the apprentice skillfully preparing dishes under the owner’s full trust.The owner carefully conveys the thoughts behind the ingredients and dishes.The style of serving dishes right in front of you is the opposite of letting them sit; it’s all about freshness in Japanese cuisine.In short, this place can be described as genuinely sincere.【Cuisine】I chose the Japanese sake pairing course, where each dish is paired with a selected sake.The meal starts with freshly roasted soba tea prepared by the owner.Carrot medley.Steamed rice with wild vegetables.A clear soup with clams and bamboo shoots, and kudzu tofu.Blanched live octopus prepared right in front of you.Sashimi of stone bream.Chawanmushi (savory egg custard) with saw crab.The appetizer platter expresses a continuous world of flavors.First, three varieties:Wild vegetables, simmered octopus, and a smooth puree of cabbage with beans.Freshly fried vegetable tempura.The belly of the stone bream.Next, grilled Ise lobster, paired with delicious sea urchin from Saiki.Deep-fried tiger fish.A hot pot with wild vegetables and a lovely touch of naturally harvested flower pepper.Colorful and aromatic fried sweetfish with butterbur in clay pot rice.Handmade 2:8 soba by the chef.Yomogi (mugwort) sweet dumplings.The meal concludes with matcha.It was a wonderful progression of dishes.The course meal is JPY 31,000.Japanese sake pairing course is an additional JPY 6,600.【Recommendation】Perfect for important gatherings and for those who love Japanese cuisine.A great main event for a trip to Oita, where you can fully enjoy Oita's gourmet offerings.For sake enthusiasts, the pairing course is also well-rounded.For those who love wild vegetables and game, this place really resonated with me!It’s a wonderful restaurant I’d like to visit several times a year or with each season. Less

This restaurant in Beppu, Oita is a gem. After transferring buses and climbing the mountain, I felt a bit tired, but the quality of the ingredients and the warmth of the owner and staff completely lifted my spirits, allowing me to have a wonderful time.My partner happened to discover this place, and I think it’s fantastic to come all the way to Oita to enjoy delicious local produce in such a lovely setting.The restaurant has only 8 counter seats. While some of the other diners were from Kyushu, there were also many visitors from Kansai and Tokyo.The dish that impressed me the most was the one that utilized every part of the carrot, including the skin and paste, along with the mixed rice. I was truly moved by how well they highlighted the ingredients and created such natural flavors.Additionally, the sake pairing was under JPY 10,000, which tempted me to order it, but be careful as I ended up quite tipsy since I enjoyed sake with almost every meal! ▼ Here’s what we had:● Carrot Old-fashioned vegetables, grilled carrots, steamed paste, and carrot leaf oil.● Wild mountain vegetables Natural yam, pesticide-free, steamed glutinous rice.● Clam soup Bamboo shoot starch and natural sansho pepper.● Octopus Kombu dashi and ume jelly.● Grouper sashimi Salt vinegar and wasabi.● Sawara fish and crab Crab roe under the crab.● Badger From Kuju, Oita.● Hassun Octopus simmered with seasonal vegetables: fava beans, old-fashioned vegetables from Oita, snow peas, spring cabbage puree, and wild mountain vegetables.● Mixed rice A dish featuring plenty of wakasagi (sweetfish) and seaweed.● 2:8 soba noodles.● Matcha. Less

I had a memorable meal in Beppu. This restaurant offers a chance to savor local ingredients from Oita, making it a meal that will stay in my memory during my travels. The highlights were the Oita badger, spiny lobster, and new onions. The badger is a rare ingredient that is not commonly encountered, yet it was prepared in a way that minimized any strong gamey flavor while enhancing its umami. It had a rustic charm but was easy to eat, showcasing careful preparation and cooking techniques. The spiny lobster was remarkable for its sweetness and texture, allowing the quality of the ingredient to shine through. It felt luxurious without being overly heavy, making it enjoyable until the very last bite. The new onions were particularly impressive, with a rich sweetness and refreshing juiciness, making them stand out as a star ingredient. I believe that the simplicity of the ingredients allows the care in cooking to shine, and this dish truly exemplified that. Overall, the restaurant gives the impression of valuing local ingredients and meticulously finishing each dish. I think it’s the perfect place for a slightly special meal in Beppu. It was a great meal! Less

It was amazing.I feel like it gets better every time I visit.This unique restaurant introduces live ingredients and prepares them right in front of you, allowing you to savor the freshness of the catch.I know that aged fish and dishes cooked for a long time are delicious, and you can find those anywhere in the city.But the exquisite taste of freshly prepared live fish can only be experienced in its place of origin.I really love how Hirokado goes all out with their offerings, and it’s genuinely delicious.When asked about my favorite Japanese restaurant, I always answer Hirokado.I plan to visit at least four times a year, especially during the spring when wild vegetables are in season.They are available from April until Golden Week.They also offer Japanese sake pairings and tea pairings.Rating: 4.9 out of 5.Rating Scale:5 --- This is the restaurant I want to visit on my last day!4 --- I would confidently recommend it to others.3 --- A place I want to visit repeatedly.2 --- It’s good, but I wouldn’t recommend it as a top choice.1 --- Not really my thing...0 --- I won’t be coming back. Less