博多料理 喜水亭 岩田屋店

*Reservations accepted for parties of 2 or more.

This is the menu for November 2026.

[Appetizers] - Mukago Shinjo (yam tuber fish cake) with seaweed - Dried persimmon in a moon-shaped sauce - Kazunoko (herring roe) pickled in Matsumae-style sauce

- Deep-fried tofu and Japanese parsley salad - Fresh fish and avocado salad

[Sashimi] Today's recommended three-kind assortment

[Steamed Dish] Chicken meatballs and Kyoto turnips simmered in broth

~Whole carrots, bamboo shoots, yuzu citrus, turnip greens~

[Grilled Dish] Herb-butter grilled autumn salmon with Japanese-style smoked tartar sauce

[Deep-fried food] Aromatic deep-fried Spanish mackerel (with maitake mushroom tempura and shishito peppers)

[Main Dish] Kyushu-produced Wagyu Beef Sukiyaki

[Rice Dish] Three pieces of nigiri sushi made with seasonal fish

[Soup] Miso soup with green algae

[Fruit dessert] Unshu mandarin orange pudding

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[Drinks] 2-hour all-you-can-drink (last order 90 minutes later)

*The menu and tableware may change depending on the availability of ingredients and weather conditions.