Guzoni restaurant Himematsu-ya, in Shimabara

Guzoni is said to created during the Shimabara Rebellion of 1637. When Christians were fought

under the leadership of Amakusa Shiro, they brought various ingredients such as rice cake, fishes

and vegetables, and made a stew.   This is the origin of Guzoni.

Somen nagashi, in Ibusuki

The unique Somen nagashi in Tosenkyo ravine in Kaimon open throughout the 

year serving cold Somen noodle that swim in the revolving container.

Somen nagashi, in Takachiho

Somen is a kind of noodle which is made by wheat and is usually eaten by dipping style.
Somen nagashi is the way of eating Somen with waterslide traditionally made by bamboo

like as video below. Nagashi means flowing.

Takamori Dengaku-no sato, in Aso

Authentic Japanese restaurant, Shirakabe, in Ukiha

The chef who makes that cuisines also has experienced the imperial family’s cook.

The restaurant Shirakabe is in the former merchant’s building constructed in 1928.

 Japanese cuisines using best local ingredients that vary by season can be enjoyed.

Seiro-mushi, Kagura, in Yufuin

Seiro-mushi is prepared with large bamboo baskets in front of diners.

Featured by the enriched flavor with warmth and fragrance of the cypress

basket (seiro).

Live the lively, hot spring steam-like, “Jigoku steams” (literally hell’s steams) dishes

right in front of you with the traditional local taste of Oita-prefecture.