A special dining experience in Ibusuki featuring sustainably sourced eel
At the two restaurants at Bettei Amakuru Oka—Creative Japanese Cuisine Hajime and French Restaurant Lueur—we will offer a course dish featuring a special Japanese eel.
The eel used is an artificially produced (*) Japanese eel, made possible through many years of research and development by Shin Nippon Biomedical Laboratories. (*) Artificial production: raising eels from artificial hatching to adulthood.
In general, temperature control—essential for eel farming—requires a great deal of energy. This special eel is sustainably farmed using geothermal energy nurtured by Ibusuki’s rich natural environment, reducing environmental impact while supporting healthy growth.
With gratitude for nature’s blessings and a commitment to the future,
our head chef and chef will each craft this sustainable eel in their own style and present it as a signature dish.
































