Umenohana Oita Menu
Umenohana Oita menu gallery
Choose your favorite dish
UMENOHANA LUNCH MENU Weekday Lunch Menu (Excluding Sundays and Public Holidays)
【Mineoka tofu】 Tofu like made from milk, fresh cream and arrowroot starch. Yuba-ni 【Cold yuba】【Chawan-mushi】 Cup of steamed egg custard containing shrimp, mushrooms, small rice cake and ginkgo nut. 【Tofu salad】 Tofu salad. 【Meibutsu tofu shumai】 Tofu Siomai 【Renkon-manjyu】 Lotus root dumplings with fish soup stock sauce. 【Yu-tofu】 Boiled tofu. 【Namafu dengaku】 Deep fried wheat gluten coated with miso paste. Yuba-age. Deep fried yuba roll with ground whitefish. 【Yuba Suimono】 Yuba clear soup. 【Kisetsu no hanmono】 Seasonal rice. 【Japanese pickled vegetables】 【Dessert】
【Yuba-tofu to kurogoma-tofu no otsukuri】 Sasshimi (Fresh yuba tofu and black sesame tofu ) 【Yuba to avocado no cyuka-fu salad】 Fresh yuba and avocado chinese style salad. 【Tonyu-mochi yasai-ankake】 Soy milk rice cake with starchy vegetables sauce. 【Agedashi-tofu daizu meat no mabo-an】 Deep fried tofu with meat from soybeans chinese mapo starchy sauce. 【Namafu dengaku】 Deep fried wheat gluten coated with miso paste. 【Daizu bekon no yasai-maki to daikon-mochi no tempura】 Vegetables wrapped by bacon made from soybeans and deep fried radish cake. 【Yuba suimono】 Yuba clear soup. 【Namayuba no ankake gohan】 .Cooked rice with staychy fresh yuba sauce. 【Ko-no-mono】 Japanese pickled vegetables. 【Dessert】
UMENOHANA KAISEKI MENU
【Mineoka tofu】 Tofu like made from milk, fresh cream and arrowroot starch. 【Maguro no yuba tororo-kake】 Sashimi（Tuna and Yam） 【Chawan-mushi】 Cup of steamed egg custard containing shrimp, mushrooms, small rice cake and ginkgo nut. 【Yuba-tofu to taguri-yuba no otsukuri】 Sashimi ( Yuba tofu and Fresh yuba ) 【Meibutsu tofu shumai】 Tofu siomai. 【Renkon manjyu】 Lotus root dumplings with fish soup stock sauce. Choice 【①Yu-tofu】 Boiled tofu. 【②Yu-tofu change to Fukufuku tofu add 300 yen】 【③Yu-tofu change to yuba shabu shabu add 500 yen】 【④Yu-tofu change to pork slice shabu shabu add 1,100 yen】 【⑤Yu-tofu change to Japanese black beef slice shabu shabu add 2,100 yen】 【Namafu dengaku】 Deep fried wheat gluten coated with miso paste. 【Yuba-age】 Deep fried yuba roll with ground whitefish. 【Yuba gratin】 【Yuba suimono】 Clear yuba soup. 【han-mono】 Cooked rice 【Ko-no-mono】 Japanese style pickled vegetables. 【Dessert】
【Mineoka tofu】 Tofu like made from milk, fresh cream and arrowroot starch. 【Sashimi（Tuna and Yam）】 【Chawan-mushi 】 Cup of steamed egg custard containing shrimp, mushrooms, small rice cake and ginkgo nut. 【Yuba-tofu to taguri-yuba no otsukuri】 Sashimi ( Yuba tofu and Fresh yuba ) 【Crab meat siomai】 【Renkon manjyu】 Lotus root dumplings with fish soup stock sauce. 【①Hikiage yuba 】 【②Hikiage yuba change to fuku fuku tofu add 200 yen】 【③Hikiage yuba change to pork slice shabu shabu add 900 yen.】 【④Hikiage yuba change to Japanese black beef slice shabu shabu add 1,900yen】 【Namafu dengaku】 Deep fried wheat gluten coated with miso paste. 【Yuba-age】 Deep fried yuba roll with ground whitefish. 【Choice 】 ①Kuroge wagyu no yoganyaki Two pieces of Japanese beef steak grilled on a hot stone plate. ②Gindara no saikyoyaki Grilled sablefish fillet with saikyo miso paste. 【Clear Yuba soup】 【Cooked rice】 【Japanese style pickled vegetables.】 【Dessert】
【Yuba-ｔofu to ｋurogoma-ｔofu no otsukuri】 Sashimi (Fresh ｙuba ｔofu and ｂｌack ｓesame tofu ) 【Boiled tofu with shaved kelp】 【Fresh yuba and avocado chinese style salad】 【Soy milk rice cake with starchy vegetables sauce】 【Fuku fuku tofu daizu meat no mabo-an】 Fresh hot tofu with meat from soybeans chinese mapo starchy sauce. 【Namafu dengaku】 Deep fried wheat gluten coated with miso paste. 【Daizu bekon no yasai-maki to daikon-mochi no tempura】 Vegetables wrapped by bacon made from soybeans and deep fried radish cake. 【Yuba tofu no kabayaki】 Grilled yuba tofu with teriyaki sauce. 【Yuba clear soup】 【Namayuba no ankake gohan】 .Cooked rice with staychy fresh yuba sauce. 【Japanese pickled vegetables】 【Dessert】
From a reviewer’s perspective, the menu at Umenohana Oita offers a refined and well-structured journey through traditional Japanese kaiseki dining, with a strong emphasis on balance, seasonality, and presentation. The highlight is the selectable hot pot creative kaiseki series, where 梅の花懐石「極」-きわみ- ￥5,900～（price varies by hot pot） delivers a premium, multi-course experience suited for special occasions, while 梅の花懐石 ￥4,700～（price varies by hot pot） provides a more accessible yet equally thoughtful alternative. For midday diners, the weekday lunch selection is particularly appealing, featuring IRODORI LUNCH ￥2,800, which offers excellent value and visual variety, and the reservation-only SAISHOKU LUNCH（vegan lunch）￥3,800, a clear indication of the restaurant’s commitment to plant-based cuisine. This philosophy continues into the dinner offerings, with the UMENOHANA KAISEKI ￥4,700～ and the more elaborate UMENOHANA KAISEKI KIWAMI ￥5,900～, both showcasing Umenohana’s signature tofu-based dishes and delicate Japanese flavors. Notably, vegan diners are thoughtfully catered to through the reservation-only SAISHOKU KAISEKI（vegan kaiseki）￥5,800, which stands out for its creativity and depth despite the absence of animal products. Overall, the menu feels cohesive and intentional, successfully combining traditional aesthetics with modern dietary awareness, making Umenohana Oita a compelling choice for both casual lunches and elegant, memorable dinners.