The 50 best spots for lunch in Beppu (2024)

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(Translated by Google) I came to the store for lunch.The entrance to the shop is quite deep, so I think you can't reach it unless you have the intention to come here (it's difficult to find it on the way).Also, when I came to the store (March), it was a complete reservation system.This response seems to be due to the recent situation.The atmosphere of the restaurant is quite fashionable and sophisticated, giving the impression of a stylish and expensive French Japanese restaurant.Especially in terms of location, there are many good old facilities lined up around you, so you will be amazed at the gap.It was like "I thought I was at Kannawa Onsen, but I was at a fashionable cafe in Shinjuku."The number of clerk is large for the size of the store, and the fact that there are many young people is also a factor that strongly feels "urban feeling".On the other hand, you should think that you can't really enjoy the feeling of Kannawa Onsen and Beppu.It seems that the ingredients used in cooking are from Oita, but there were no dishes such as Toriten or Jigoku Mushi.Well, it's a French restaurant ...It may be different depending on the season, but if you want to be sure to enjoy local cuisine, it is better to go to another shop.Regarding the food, the taste was strong overall and I was knocked out before going to the main plate ...I can't drink alcohol, so I only used water, but it may be okay if I eat it little by little with alcohol.In that sense, it may be better to incorporate it into a loose-fitting Beppu travel plan rather than incorporating the schedule into a packed Beppu travel plan.As mentioned above, the atmosphere does not have a sense of Beppu in a good way ...After enjoying sightseeing in Beppu for a while, I thought it would be a good idea to visit here with a break.(Original)ランチで来店しました。お店の入り口がかなり奥まった所にあるので、ここに来ようという意思がないとたどり着けないかなと思います(道中にふらっと見つけるには難易度が高いです)。また、私が来店したとき(3月)は完全予約制となっておりました。この対応は昨今の情勢下による対応っぽいです。お店の雰囲気はかなりオシャレで洗練されており、洒落たお高めフレンチ和風レストランといった印象です。特に立地的に、周りは古きよき施設が多く立ち並んでいるため、そのギャップには驚かされます。「鉄輪温泉に来てたと思ったら新宿のおしゃれカフェに来ていた感覚」でした。店員さんもお店の規模の割に多く、また若い方が多いのも「都会感」を強く感じる要因でしょう。反面、鉄輪温泉ひいては別府気分はあまり味わえないと思った方が良いです。お料理に使われる素材は大分のものを使われているそうですが、とり天や地獄蒸しと言ったお料理はなかったです。まぁフレンチ料理店ですからね…。季節によってはあるかもですが、確実に郷土料理を楽しみたい場合は、別のお店に行った方が確実です。お料理についてですが、全体的に味が濃くメインのお皿に行く前にノックアウトされてしまいました…。私はアルコール類が飲めないのでお水のみでしたが、お酒と合わせてちょっとずつ食べる形であれば問題ないかもしれません。そういう意味では、スケジュールをみちみちに詰めた別府旅行プランに盛り込むより、ゆったり目な別府旅行プランに組み込む方がいいかもしれません。前述した通り、雰囲気はいい意味で別府感がないため…。しばらく別府観光を楽しんだのちに、休憩も込めてこちらを訪れてみても良いかなと思いました。

The menu was unfortunately only in Japanese, but we could translate it with the phone. It was worth it and the food was excellent.I would recommend to make a reservation. They have also surprise menus, which have to be reserved in advance.

They said at 1330 it's close for today, though people were dining

Came across town to find this restaurant. Stated ‘open’. But it was closed. Update your info if you value being online.

(Translated by Google) This store requires reservations. You can choose your course over the phone.I had the hot spring steamed cooking course. This is a place that uses simple seasoning to provide the flavor and flavor that comes out during the steaming process. The vegetables were very delicious. It doesn't have a strong taste, so if you like simple seasonings, please enjoy it.The atmosphere of the restaurant was very nice and calm, and the staff were very friendly and explained each dish.I was very disappointed that the hot spring pudding for dessert disappeared after I ordered it. I wish you would let me know about that first, so that's a minus☆(Original)要予約店です。お電話でコース選べます。温泉蒸し料理コースを頂きました。シンプルな味付けで蒸し過程で出てくる旨味や味わいを提供してくれる所です。お野菜がとっても美味しかった。ガツンとくる味ではないので、シンプルな味付けが好きな方は是非ご堪能ください。お店の雰囲気はとても良く落ち着いた店内と、料理ごとに説明がありスタッフさんも気持ちの良い方でした。デザートの温泉プリンが注文後になくなってしまいとても残念でした。そこは先に知らせて頂きたいな、と思いマイナス☆

(Translated by Google) Stayed at YanagiyaI ended up staying in a room above the shop.After training in Yufuin, he opened a store here.It seems to be a famous restaurant, but reservations are required.Next time, I will make a reservation together with the hotel.(Original)柳屋に宿泊丁度お店の上の部屋で過ごすことになった。湯布院で修行されて此方に出店。有名なお店らしいのですが、予約必須だそうです。次回は、宿と一緒に予約することに。

(Translated by Google) My husband's family and I visited for a lunch course! The woman who greeted me was always smiling and kind, and I felt very comfortable with her hospitality! thank you.The atmosphere of the shop was wonderful, and I could feel the owner's taste in everything from the background music, cutlery, accessories, and flowers inside the shop!In addition, all the dishes were made with carefully selected ingredients, and were beautiful to the eye and delicious to the taste buds ^_^My mother is full from breakfast at the hotel so she can't eat much! Despite what I said, I ate a lot and thought it was really delicious!Thank you for the wonderful time 😊(Original)夫の家族と4人でランチコースでお邪魔しました！出迎えてくださった女性は終始笑顔で、優しく、おもてなしの気持ちがとても心地よかったです！ありがとうございます。お店の雰囲気も素晴らしく、BGMやカトラリー、小物、店内のお花…全てに店主さんのセンスを感じました！また、お料理はどれもこだわりを感じる食材ばかりで、目にも美しく、舌にも嬉しい美味しいお料理ばかりでした^_^母はホテルの朝食でお腹いっぱいだからあんまり食べれないよー！と言っていたのにも関わらず、しっかり食べていたので本当においしいだなーとそんなこともこも思いました！素敵な時間をありがとうございました😊

(Translated by Google) I made a reservation about two weeks in advance.I had tried to make a reservation several times, but it was always full, so my wish finally came true, and I was looking forward to going there for lunch.This time I reserved a course for 5000 yen.It was a quiet restaurant located in a hidden location.There is a parking lot along Ideyuzaka, and once you know the parking lot, you can easily find the store.Once you pass through the small gate, you will find a lovely courtyard with tables and chairs, and the entrance to the shop is behind it.In front of the entrance, there was a Jigokumushi kettle, which is unique to Beppu and has a long history. Is it something that was used (and may still be used) at the adjacent inn?There was also drinkable hot spring water, which I had before my meal.When the time came, we were guided into the restaurant and sat at a large table in the back.There are about 7 table seats inside the store.My long-cherished wish came true and I was finally able to eat Italian food made with hell steamed rice and local ingredients.First up, tomato flan.It is a dish similar to Western-style chawan mushi.It has a strong tomato flavor, and the sea urchin on top is a nice accent.Next was the boar terrine. A gorgeous edible flower was placed on top of the terrine, and a sweet plum sauce was hidden underneath.The combination of flavor and refreshing sauce, with no hint of game odor, is wonderful.The next dish was Kurobuta pork raised by Mr. Goichi, wrapped in shiso leaves and tuna sauce, and steamed using Jigoku-mushi.The excess fat was removed and only the sweetness of the pork fat remained, which went perfectly with the shiso leaves.Warm bread focaccia. The fluffy and chewy bread was delicious.Next is asparagus and Yufuin salmon carpaccio. I had it with pickled butterbur and beets shaped like flowers. The bitterness of watercress was a nice accent.Next is pasta boiled in Beppu hot spring water.The sweetness of the cabbage, the clam stock, and the flavor of the sea bream were well balanced, and the richness of the mullet roe sprinkled on top combined to make it very delicious.Here, to cleanse your palate, try a small candy-like sorbet.Your mouth will be refreshed and you will feel refreshed.The main dish is Aso's red beef simmered in red wine.I had the beef, which was stewed to the point of falling apart, with taro and cheese mousse. This was also very delicious.Dessert is made with Tarocco orange.I had dried fruit tarocco and fresh tarocco with white chocolate mousse.This dessert was sprinkled with Japanese pepper and had a mysterious taste.After enjoying the course, I looked at the clock and before I knew it, two hours had passed.The customer service from the female hall staff is excellent, and the restaurant has a nice atmosphere.It's more like a restaurant where you can enjoy luxurious time and food than an everyday restaurant.The reason why you can only come by reservation is probably because they can only accommodate as many customers as there are seats during lunch time, considering that it was two hours before we were able to enjoy dessert. I agree.If I had to choose one thing that was disappointing, it would be the location of my seat...Due to the number of people (3 people) and the food we were preparing, we were shown to the best seats in the back, but when it comes to French and Italian restaurants, I prefer seats near the middle for better service. That's why I think it would have been better if you had guided me there.Well, since I had to drive, I didn't drink wine, so that's a good thing.Also, I would have been happy if the timing of the food delivery had been a little better.The taste of the food was great.Considering various things, we gave it the highest score, a star ⭐️⭐️⭐️⭐️.If you want to experience extraordinary food in Beppu, it's worth going even if your reservation date is a little far in advance.(Original)2週間程前に予約が取れました。今まで何度か予約を取ろうと試みたのですが、いつも満席でようやく念願が叶い、楽しみにランチに伺いました。今回は5000円のコースを予約。隠れ家的な場所にある、静かな雰囲気のお店でした。いで湯坂沿いに駐車場があり、その駐車場がわかればお店の場所はすぐわかります。小さな門をくぐると、素敵な中庭にテーブルと椅子が置いてあり、その奥にお店の入り口が。入り口の手前には別府ならではの年季の入った地獄蒸し釜が鎮座されておりました。隣接する旅館で使用していた（今現在も使用されているのかも）物でしょうか。飲用出来る温泉水もあり、食事前に頂きました。時間になり、店内に案内され僕達は一番奥の大きなテーブルに。店内にはテーブル席が7席ほど。地獄蒸しと地場の食材を使ったイタリアン、念願叶ってようやく食べれました。まずは、トマトのフラン。洋風の茶碗蒸しみたいな料理です。しっかりトマトの味が生きていて、上に乗った雲丹が良いアクセントに。次に猪のテリーヌ。テリーヌの上には華やかなエディブルフラワーが乗っており、その下には甘みのある梅ソースが隠れていました。ジビエの臭みなど全く感じさせない旨味と爽やかなソースとが相まって素晴らしい。次は五一さんが育てた黒豚で大葉とツナソースを巻いて、地獄蒸しで蒸し上げた一品。余分な脂が落ちて豚の脂の甘みだけが残り、大葉との相性抜群でした。あったかいパンのフォカッチャ。ふわふわもちもちのパン美味しかったです。次はアスパラと湯布院サーモンのカルパッチョ。フキのピクルスと花を模ったビーツと一緒に頂きました。クレソンの苦味が良いアクセントになっていました。そして次は別府の温泉水で茹で上げたパスタ。キャベツの甘みとアサリ出汁、鯛の旨味のバランスが良く、上に振りかけたカラスミのコクも重なり合って非常に美味しかったです。ここで、お口直しにと小さな飴のようなシャーベット。口の中が爽やかになり、気分一新。メインは、阿蘇の赤牛を使った赤ワイン煮。ほろほろになるくらい柔らかく煮込まれた牛肉を、里芋とチーズのムースと一緒に頂きました。これも、非常に美味しかったです。デザートはタロッコオレンジを使った物。ドライフルーツのタロッコと生のタロッコをホワイトチョコのムースと一緒に頂きました。このデザートには、山椒がかかっており、不思議な味わいでした。コースを一通り堪能して時計を見れば、いつのまにか2時間が経過していました。ホールスタッフの女性の接客も素晴らしく、店の雰囲気も良く、普段使いするお店と言うより、贅沢な時間と料理を楽しむお店ですね。予約でしか、来店出来ないのもデザートまで堪能したら2時間経過していた事を考えれば、ランチの時間は席の数のお客さんしか入れないからなんでしょうね。納得です。敢えて残念だったた事をあげるとすれば、座った席の場所でしょうか…3人と言う人数と料理内容とかで、一番奥の良い席にご案内して頂いたのですが、僕はフレンチやイタリアンのお店は、サービスを受ける上で、真ん中近くの席が上席だと思っているので、そちらに案内して頂いた方が嬉しかったかなと。まぁ、車の運転があったので、ワインを飲まなかったから、良いのですが。あと、料理の提供タイミングがもう少し良ければ嬉しかったかな。料理の味は最高でした。色々と鑑みて、僕達の中では最高得点である、星⭐️⭐️⭐️⭐️を。別府で非日常と素晴らしい料理があじわいたいなら、予約の日にちが少し先になっても行く価値ありありです。

(Translated by Google) 2023/6/18Japan's only hell steamed Italian restaurant "Otto e Sette Oita" located in Kannawa Onsen, Beppu, OitaSelected as Tabelog's ``Italian WEST 100 Famous Stores 2023''.Using plenty of Oita ingredients blessed with the seafood of the Bungo Channel and the mountains of the Kokonoe Mountain Range, we use Jigoku-mushi (hell-mushi) in a furnace that utilizes the natural steam gushing out from the source to create dishes that bring out the natural flavors of the ingredients to the fullest. Features.Reservations are required for both lunch and dinner at least one day in advance.There are three types of dinner courses available on weekdays: 5,500 yen, 8,000 yen, and 12,000 yen, and the menu changes daily.Dinner course “Terra” 8,000 yen8 dishes including fish and meat dishes.June 18th was served with the following composition.1.PreludeThe following 4 items・Vitello tonnato is a crepe-like dough wrapped with slices of veal, tuna mayo-based sauce, and vegetables.・Pate de campagne made with venison and wild boar meat from Oita Prefecture・Terrine made with pickled turban shells and cucumbers・A dish with grilled small squid from Oita prefecture and vegetables in a bowl, and the smoke of cherry blossom smoke chips to recreate the steam of Kannawa.All of them are of high quality, making use of the best ingredients, but unfortunately, the edible flowers on top of the pâté de campagne were so bitter that it was difficult to eat.2. Tide tomato flanA European-style cold egg custard steamed egg custard cooked in a hell pot using tide tomatoes that have a high sugar content and rich flavor due to seawater cultivation.A luxurious salad made with Asahigan crab caught in the Bungo Channel and celery, topped with red sea urchin, and decorated with herbal oil.The mellow taste of the tide tomatoes, combined with the rich sweetness and umami of the Asahigani and red sea urchin, creates an outstanding palate sensation.3. Tuna and salad pumpkinA salad dish made with fatty Tsukumi tuna, salad pumpkin and fresh onions.A delicious combination of high-quality fatty fatty tuna, crunchy and sweet salad pumpkin, and fresh onions.The sweet beetroot sauce inside the tuna and the olive oil powder sprinkled around it add flavor.4.Hot Spring Pasta OstrakunisakiRich pasta with Japanese-style dashi sauce made with summer vegetables such as zucchini, eggplant, and sea tomatoes, and oysters raised on the Kunisaki Peninsula.It is boiled in hot spring water and is said to have a unique chewy texture and low salt content due to the influence of natural minerals.The rich and flavorful sauce perfectly intertwines with the chewy pasta, and the toppings are hearty enough to leave you feeling especially satisfied.The first bread that is served with the pasta is a round bread made with freshly baked Oita Prefecture rice flour and salted koji.It's rich in flavor, moist, and has a wonderful texture.5. Hell steamed sea breamA dish made by marinating sea bream in salt koji, steaming it in a hell pot to keep it from shrinking, and then searing the skin.The garnish is Hijiki seaweed from Beppu Bay and baby leaves.Seasoned with white sake lees sauce, rich orange sauce made from sea bream bones, meat, and head, and herbal oil.6. Mugi skewersServed as a palate cleanser before the main course.This sorbet is colored blue with butterfly pea tea leaves and has a faint mugwort flavor.7.Akaushi of AsoA dish that combines roasted red beef with a red wine-based sauce blended with meat juices.Asparagus and kohlrabi, which resembles turnips, are served with asparagus sauce.Accented with homemade miso and brown powder with a strong aroma of roasted cacao.The amount of Akaushi beef was only 2 pieces, which wasn't that much, but it was extremely tender and had a rich flavor from the lean meat.This was my first time eating kohlrabi, and it had a crunchier texture than a turnip, and the taste was closer to cabbage.The second bread served at the same time as the meat dish is a sweet bread made from hot, freshly baked barley from Oita prefecture mixed with Usuki ginger.8. Tsukahara milk and salt gelato and loquatA dessert consisting of a jelly-like compote made from Tanoura loquat, homemade gelato made with milk from the Yufuin Tsukahara Plateau, and meringue of hojicha and matcha.The juicy, high-quality sweetness of Tanoura loquat is used in a suitable amount, making it a satisfying meal.It pairs well with the refreshing gelato and meringue texture, which has umami but is not too sweet.For your after-meal drink, choose from coffee, espresso, or Kitsuki black tea.The Kitsuki black tea I ordered had a mellow taste and was a bit bitter.In addition, mineral water (without gas or with gas) is included in the course.Although there are some minor details, this is a good restaurant where you can enjoy locally produced and locally consumed flavors that bring out the natural flavors of the ingredients, as well as a moving food experience that only Jigokumushi can offer.Payment can be made by credit card (touchable), transportation IC, iD, QUICPay, Apple Pay, PayPay, Rakuten Pay, au PAY, dPay, Merpay, J-Coin Pay, Smart Code, Coin+ payment via AirPAY.(Original)2023/6/18大分別府・鉄輪温泉にある日本唯一の地獄蒸しイタリアン「Otto e Sette Oita」食べログ「イタリアン WEST 百名店2023」選出。豊後水道の海の幸と九重連山の山の幸に恵まれた大分食材をふんだんに使用し、源泉から噴き出す天然の蒸気を活用したかまどによる地獄蒸しを活用することにより、素材の持ち味を最大限に活かす料理が特徴。ランチ・ディナーともに前日までの完全予約制。ディナーコースは、平日限定5,500円・8,000円・12,000円の3種類で、メニューは毎日変更。ディナーコース「Terra」8,000円魚・肉料理付き全8品。6/18は以下の構成で供された。1.Prelude以下4品・クレープ状の生地と一緒に仔牛のスライスとツナマヨベースのソースと野菜を巻いたヴィテッロ・トンナート・大分県産鹿肉と猪肉を使ったパテ・ド・カンパーニュ・サザエときゅうりのピクルスを使ったテリーヌ・最中の器に炙った大分県産小イカと野菜を盛り、桜スモークチップの煙で鉄輪の湯けむりを再現した品いずれも食材の良さを活かした高品質のものだが、パテ・ド・カンパーニュは上に多めに盛られているエディブルフラワーが苦味が強くて食べづらかったのが残念。2.潮トマトのフラン海水栽培により高糖度で味が濃厚な潮トマトを使い、地獄釜で調理した欧風冷製茶碗蒸し。豊後水道で水揚げされたアサヒガニとセロリを合わせてサラダ状にしたものと赤ウニをONし、ハーブオイルでデコレーションした贅沢な構成。潮トマトの芳醇な味わいとともに、アサヒガニや赤ウニの豊かな甘みや旨味が合わさり、抜群の口福感。3.マグロとサラダかぼちゃ津久見マグロのトロにサラダかぼちゃと新玉ねぎを使ったサラダ仕立ての一品。すこぶる脂が乗った上質なトロと、シャキシャキで甘いサラダかぼちゃと新玉ねぎの美味なる組み合わせ。マグロの中に仕込んだ甘めなビーツソースと、周りに散らしたオリーブオイルパウダーが味のアクセント。4.温泉パスタ オストラクニサキズッキーニ・なす・潮トマトの夏野菜と国東半島で育てた牡蠣を使った和風出汁ソースの濃厚パスタ。温泉水で茹であげており、天然ミネラルの影響で独特のもちもち食感と減塩効果があるとのこと。ガツンと濃厚で旨味抜群のソースがもちもちパスタとしっかり絡み、具材も食べごたえ充分で、特筆の満足感。また、パスタのタイミングで供される１つ目のパンは、焼き立て熱々な大分県産米粉と塩糀の丸パン。風味豊かでしっとりもちもちな良食感が素晴らしい。5.鯛の地獄蒸し塩糀でマリネした鯛を、地獄釜で身が縮まらないように蒸した後に皮面を炙って仕上げた一品。付け合わせは別府湾のひじきとベビーリーフ。白い酒粕ソースと、鯛の骨・身・頭から取ったオレンジ色の濃厚ソースと、ハーブオイルで味付け。6.蓬の串メイン前の口直しとして供される。バタフライピーの茶葉で青く着色し、ほのかに蓬の風味を付けたシャーベット。7.阿蘇のあか牛あか牛のローストに肉汁をブレンドした赤ワインベースのソースを合わせた一品。アスパラガスと蕪に似たコールラビにアスパラガスソースを敷いたものが付け合わせ。自家製味噌やカカオを煎った香りの強い茶色いパウダーがアクセント。あか牛は2切れと量自体はそれほど多くないが、すこぶる柔らかで赤身肉の旨味濃厚。コールラビは初めて食べたが、蕪よりもシャクシャク食感で味わいはキャベツに近い。肉料理のタイミングで供される2つ目のパンは、焼き立て熱々な大分県産大麦に臼杵生姜を練り込んだ甘いパン。8.塚原牛乳と塩のジェラートと枇杷田ノ浦枇杷をコンポートにしてゼリー状にしたものに、由布院塚原高原で作られた牛乳を使った自家製ジェラートとほうじ茶と抹茶のメレンゲを添えたデザート。みずみずしくて上質な甘さの田ノ浦枇杷は相応に投入されていて食べごたえがあり、旨味がありながら甘さ控えめでさっぱりテイストのジェラートやメレンゲの口溶け食感との取り合わせ良好。食後のドリンクは、コーヒー・エスプレッソ・杵築紅茶から選択。オーダーした杵築紅茶は、まろやかテイストでちょい渋め。その他、ミネラルウォーター(ガス無しorガス入り)がコースに含まれる。細かい部分で気になるところはあるが、地産地消で素材の持ち味を活かした味付けと、地獄蒸しならではの食の感動体験を愉しめる良店。お会計は、AirPAYによるクレジットカード（タッチ可）・交通系IC・iD・QUICPay・Apple Pay・PayPay・楽天ペイ・au PAY・d払い・メルペイ・J-Coin Pay・Smart Code・Coin＋決済可。

(Translated by Google) 📆2023-JuneThis Italian restaurant has been favorited on Facebook for some time now🇮🇹It is located in a corner of Yanagiya, an inn in Kannawa Onsen.The food is cooked in a steam oven, giving the restaurant a distinctly Kannawa Onsen area feel.All the dishes were perfect, beyond my imagination ✨I was especially surprised to see candy-type sorbet for palate cleansing❗️If you go to Beppu, definitely recommend it✨👌By the way, this lunch course is 3,500 yen including tax and reservations are required 🍀(Original)📆2023-6月以前からFacebookでページお気に入り登録していたこちらのイタリアン🇮🇹鉄輪温泉の御宿　柳屋さんの一角にあります。お料理を蒸し窯利用されて、鉄輪温泉地区らしさが全面的に出ています。全てのお料理が想像を超え、パーフェクト✨特にお口直しにキャンディタイプのシャーベットが出て来たのにはビックリ❗️別府に行かれたら是非是非おススメ✨👌ちなみにこのランチコースは3,500円税込　予約要🍀

(Translated by Google) I came here for the first time after hearing a recommendation from a customer at work.There aren't enough stars 🎵I enjoyed the recommended course and drinks 🍶The fact that I change the dishes every two months is another key point that makes me want to come back again.We had a fun and delicious meal. I will use it again(Original)職場のお客様からおすすめで聞いて初来店。星足りないくらいです🎵おすすめのコースお酒と楽しませてもらいました🍶二ヶ月ペースで料理変えているのもまたリピートしたくなるポイントですね楽しく美味しくお食事できました。又利用します

(Translated by Google) I started using this service about 8 years ago due to a connection, and I have enjoyed the best experience every time.Chef Kakehashi's unique menu is filled with special attention to detail and always surprises me with both its taste and ideas.This is a wonderful restaurant where you can fully enjoy Chef Hashiki's strong commitment to local ingredients, seasonality, and cooking methods.(Original)御縁があって8年ほど前から利用させていただくようになりましたが、毎回最上の体験を楽しませていただいています。梯シェフのこだわりの詰まった独自のメニューには、その味にも発想にも毎回驚かされます。地元食材と季節(旬)、そして調理法に対する梯シェフの強いこだわりを存分に味わうことができる素晴らしいお店です。

Japan, 〒874-0043 Oita, Beppu, 井田2•https://www.ottoesetteoita.com/•+81 977-66-4411•Tips and more reviews for Otto e Sette Oita(オット エ セッテ オオイタ)