Yanagawa is blessed with high-quality ingredients, thanks to its natural environment along the Ariake Sea and the fertile Chikugo Plain.
Muneshige Tachibana, the first feudal lord, improved the “Hanamori River” to bring rich water from Yame to the Chikugo Plain. Thanks to his efforts, Yanagawa began two-crop farming of rice and barley, as well as vegetable growing.
Ohana began as a ryotei restaurant in 1950, over 70 years ago. The 16th head of the Tachibana family took up the challenge of running a Japanese-style hotel and restaurant, using their 23,140 m2 (7,000 tsubo) property to preserve the historic and cultural heritage of the Tachibana Clan.
Yanagawa’s local specialty is “steamed eel.”
This dish was created in the Edo period and is a favorite local delicacy. The Yanagawa style involves placing a broiled eel and a thinly sliced egg on rice seasoned with plenty of sauce, then steaming it in a seiro (Japanese cooking stove). The eel’s fluffy flavor soaks into the rice, and it’s served hot so you can enjoy it until the last bite.
In particular, the deliciousness of Ohana’s steamed eel comes from the eel-bone broth-based sauce and the carefully glaze-grilled eel.
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Dinner Menu:
Appetizer Sea bream marinated in kelp seasoned with tea flavor
Ocellated octopus hotpot, Fried welsh onion
Turnip infused with Yuzu flavor
Umitake (species of piddock) with miso-vinegar dressing
Inari Sushi (made by stuffing vinegared rice into sweetened fried tofu pocets)
Fried shrimp
Boiled spring vegetable
Kumquat simmered in sweet sauce
Sashimi plate — Assorted season’s best
Soup — White miso soup
Daikon raddish, shrimp, soy bean, Yuba, Japanese parsley, Yuzu
Grilled dish Steamed eel (Shimabara salt, Wasabi)
Light meal Shimabara Somen noodles with plum dashi soup, Grated Chinese yam, Perilla leaf
Main dish Toast duck with citrus sauce
Hakata Wagyu steak with grated radish and vinegar
Assorted seasonal vegetables
Rice Steamed eel in a bamboo steamer
Last soup Eel liver soup
Pickles Pickled salted overnight, Konbu seaweed boiled in soy sauce
Dessert Mandarin orange Sorbe, Strawberry
Breakfast menu:
Konbu seaweed dashi soup
Simmered Local vegetables
Picked Leaf Mustard (Mustard Green)
Salmon & Salmon Roe
Sesame Tofu
Grilled Seaweed/Seaweed(Nori) boiled in soy sauce)
Spicy Cod Roe
Rice cooked in water from Unzen Shimabara
Japanese Egg Roll with Dashi flavor
Tofu boiled in carbonated water
Miso soup — Yanagawa specialty Miso
Yogurt with strawberry jam