Cuisine

Enjoy fresh Oita Kabosu-fed Flatfish.
We will prepare one generous sashimi fish for two people.

It goes perfectly with our handmade vinegar soy sauce made with kabosu citrus fruit from Oita Prefecture.

"PRIDE FISH Kabosu-fed Flatfish Flounder"
By mixing 1% kabosu juice into the food,
Refined and refreshing taste

　This dish was created through a collaboration between farmed flounder from Oita Prefecture, Japan's largest producer of flounder (20% of the national total), and kabosu (90% of the national total).The flatfish, which is famous as a light-weight white high-grade fish, is further fed with a mixture of “cabbage” juice to grow, so that the clear, thick meat has a sweet yet refreshing taste. Become.
　By feeding about 1% of "Cabosu" juice to the food, the effect of citrus limonene is added, the odor peculiar to fish such as engawa and liver disappears, and the taste of sashimi further increases.In addition, the antioxidant action works to keep the freshness longer.It is used not only in sashimi but also in various delicious dishes such as Western dishes.
~From the National Federation of Fisheries Cooperative Associations website~

We also offer a hearty serving of sashimi of horse Seki Aji (horse mackerel caught in the seki area) mackerel, two representative fish of Oita Prefecture.
Fresh from Saganoseki, Oita Prefecture『Seki Aji (horse mackerel caught in the seki area) and Seki mackerel]
The Sekisaba plan is available from October to March.
This is a winter-only plan

A4 grade Oita Wagyu beef steak served at Manrikiya
Each piece is carefully cooked to your desired doneness.
Enjoy with fresh sashimi and Jigoku-Mushi (steamed) Cuisine
Enjoy delicious Oita Wagyu beef

Enjoy leisurely with your loved ones

Manrikiya's rice and eggs are produced in Oita Prefecture.
Rice with beautiful Yamaga the water where fireflies dance
We use eggs from Oita Prefecture.