Nihonryori Hiragi

“Japanese Restaurant Hiragi” is a restaurant where you can enjoy seasonal Japanese cuisine, all made by hand using ingredients from Oita Prefecture.
Which dishes are beautiful to look at and make the most of the charm of the ingredients, such as a delicate kaiseki meal, a 7-course course (with dessert) that uses Bungo beef as the main dish, or a luxurious course where you can enjoy fugu dishes to your heart’s content? Also exquisite.
We also accept boxed lunches for auspicious occasions and memorial services, as well as hors d’oeuvres that suit your budget.We cater to a variety of occasions. *Reservation required at least 2 days in advance
Why not enjoy the unique flavors that change with the seasons?

 

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Enjoy seasonal Japanese cuisine

in a hideaway for adults
[Japanese Cuisine Hiiragi] offers dishes that incorporate traditional Japanese cuisine with innovative menus. All rooms are private, providing a relaxing space. It can be used for all kinds of occasions such as entertainment, meetings, and dinner parties. Please enjoy the owner’s cuisine made with carefully selected ingredients.

 

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Inside the store with a calm atmosphere

“Hiiragi Japanese Restaurant” is located in a quiet town, a little behind the main street in front of Oita Station.
The atmosphere is like a quaint and calm hideaway, and you can watch the owner working behind the counter. Enjoy seasonal dishes made with seasonal ingredients with your family and loved ones.

 

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Enjoy seasonal Bungo cuisine to your heart’s content

“Bungo cuisine” refers to the food culture that is rooted in the Oita metropolitan area, which consists of Oita City and seven surrounding cities (Beppu City, Usuki City, Tsukumi City, Takeda City, Bungo-Ono City, Yufu City, and Hijimachi). It is a creative dish that is devised by making use of the ingredients. The blessings and traditions of Oita and the creativity of the chefs combine to create new hospitality cuisine.

 

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There are 3 types of lunch menus.

There is only one type that changes weekly, and this week’s dish is “wild sea bream bowl with raw egg.” There were two standard lunches: “Seafood Chirashi-zushi” and “Gindara Saikyoyaki”.
I couldn’t pass up the bowl of wild sea bream with raw egg, but I decided to order the “Gindara no Saikyoyaki,” which had the smell of a popular standard. It comes with a small side dish, chawanmushi, free refills of rice, pickled vegetables, and miso soup, making it 100 yen more expensive than others.

 

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It was accompanied

by beautifully grilled silver codfish, jaco, grated daikon radish, tamagoyaki, kinpira burdock, and pickled turnips. Hijiki, wheat gluten, and chawanmushi were served on separate plates. All of them had sophisticated seasonings but were very delicious. Pickled plums were added to the chawanmushi. The miso soup was also delicious with two large clams in it.
By the way, speaking of Saikyoyaki, there is a famous Kyoto kasuzuke specialty store in Ningyocho called “Uoku”. The Gindara Saikyoyaki I ate there was delicious, but the one at Japanese Restaurant Hiiragi was just as delicious.

 

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In addition to the rice porridge,

the meal consists of a small bowl of fried tofu, pickled vegetables, and an egg wrapped in dashi soup.
The dashi rolled egg had a light flavor, a very elegant taste, and was very delicious.
It’s an oyster porridge, but it’s still quite bland and has an elegant seasoning.
Overall, it was a lunch where you could clearly see that the work was done with great care.
Next time, I would like to try Gindara’s Saikyoyaki.

 

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Reservation via Tabelog(Link)