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CONTENTS
About Otto e Sette Oita
Concept
Otto e Sette Oita is an Italian restaurant located in the Kannawa Onsen area of Beppu City, Oita Prefecture. Its concept centers on a distinctive “onsen cuisine,” one that draws on both the region’s rich local ingredients and the natural resources of its hot springs.
The restaurant’s name, “Otto e Sette,” means “eight and seven” in Italian, referencing the historical division of Oita Prefecture into eight domains and seven territories. The name reflects a desire to embrace the full diversity of Oita’s culture and ingredients.
Chef Tetsuya Kakehashi
Chef Tetsuya Kakehashi visits local producers himself to source carefully selected ingredients from Oita Prefecture. He also incorporates cooking methods that draw directly on the region’s hot spring resources — including jigoku-mushi (“hell steaming”), a technique using geothermal steam that dates back to the mid-Edo period, as well as boiling pasta in onsen water.
Through these methods, guests can experience a truly original style of Italian cuisine, one that fuses local food culture with the region’s hot spring heritage.
Restaurant Reviews
The restaurant has been awarded a Bib Gourmand in the Michelin Guide and was also selected for Tabelog’s “Top 100 Italian Restaurants in Western Japan 2023.”
Dining Prelude
Entrance
The exterior and entrance carry a distinctly traditional Japanese design sensibility. The restaurant sits within Beppu’s Kannawa Onsen district, blending naturally into the area’s atmospheric, hot-spring-town streetscape.
Walking in from the parking lot, the first thing to catch the eye is a small stone Jizo statue — a warm, symbolic presence that speaks to the culture and history rooted deep in Kannawa Onsen.
The entrance also features a jigoku-mushi steaming station and drinkable onsen water, letting visitors experience the blessings of the hot springs firsthand. The mineral-rich taste of the onsen water offers an early hint of the special culinary experience to come.
The Dining Space
The dining space occupies the spacious former great hall of what was once a traditional ryokan, now renovated to bring modern design into harmony with traditional Japanese elements. High ceilings and an open layout define the room, offering a calm, relaxed setting in which to enjoy the meal. The open kitchen also houses a jigoku-gama, a hot-spring-powered cooking pot, giving guests an up-close, live view of the cooking process.
The Menu Experience
The menu makes generous use of local Oita ingredients while drawing on Italian technique for its overall structure.
A distinctive touch: the menu itself is printed with a map of Oita Prefecture, visually showing where each ingredient comes from and highlighting its unique character.
Starting Drink
A fragrant, spicy ginger ale made with ginger grown in the natural surroundings of Usuki City, Oita Prefecture.
The Dishes
Dragon Fruit Soup with Yellow Kabosu and Honey
A vivid pink soup made with dragon fruit from Kitsuki, notable for both its striking appearance and its bright, fruity flavor.
Chicken White Liver Wrapped in Hojicha Dough, and Monaka with Octopus and Burdock Root Braised in Barolo
The rich, creamy texture of the white liver pairs beautifully with the refined aroma of hojicha (roasted green tea). A distinctive touch: the braise, made with the prestigious Italian red wine Barolo, is paired with a traditional Japanese monaka wafer.
Soren Pumpkin Flan
The Soren pumpkin traces its origins back to the 16th century, when a Portuguese ship washed ashore in the province of Bungo (present-day Oita Prefecture) and presented a pumpkin as a gift to the reigning feudal lord, Otomo Sorin.
Cultivation of the Soren pumpkin had once died out in Oita, before being revived in recent years. Here, it’s transformed into a flan using the jigoku-mushi steaming method, its natural sweetness harmonizing with the umami of shrimp, mushrooms, and ginkgo nut, all gently brought together by a delicate milk foam.
Bijin-Buri Yellowtail and Turnip Salad
The melt-in-the-mouth richness of bijin-buri yellowtail, the crisp freshness of turnip, the briny note of olives, and a deeply flavorful sauce made from the fish’s collar bone all come together beautifully — a starter salad that fully showcases the character of its ingredients.
Rice Flour and Shio-Koji Bread & Buckwheat Bread
Bread with a natural, understated flavor that pairs easily with the meal.
Jigoku-Mushi Steamed Broccoli
A simple preparation using the steam of the hot springs draws out the full potential of the ingredient, resulting in a highly refined dish built on minimal seasoning.
The sweetness of the broccoli, the mellow richness of the aioli, and the salinity of the cheese form a simple combination, yet each element harmonizes beautifully — a dish that highlights the pure character of its ingredients in a way only jigoku-mushi steaming can achieve.
Pointed Cabbage and Sea Bream Pasta
Boiling the pasta in onsen water introduces extra minerals not found in ordinary water, lending the noodles a subtle depth of flavor and umami, while giving the pasta a slightly chewier texture and a distinctive bite.
The cabbage used here, known locally as “tongari boshi” (pointed hat cabbage), is sweeter and more tender than ordinary cabbage. Its gentle sweetness harmonizes with the umami of the sea bream and the acidity of the tomato, tying the whole dish together.
The Blue Skewer
A visually striking dish thanks to the vivid blue hue of butterfly pea flower. The refreshing aroma of wild herbs adds a cooling, palate-cleansing effect between courses.
Oita Wagyu with Red Wine Sauce
A red wine sauce draws out the sumptuous richness of Oita wagyu, paired with the sweetness of jigoku-mushi steamed turnip, the fresh brightness of salsa verde, and the salinity of micro olives — together creating a dish full of shifting flavor notes with every bite. A refined main course that fuses Oita’s food culture with cooking techniques unique to its hot-spring terroir, adding an original touch to the classic red wine braise.
Dessert & Finale
Ishigaki Mochi
This dessert reimagines “ishigaki mochi,” a traditional Oita confection, by incorporating the jigoku-mushi technique and Western touches — a dish where tradition and innovation meet.
The sweet potato variety known as “Kantakun” is steamed using jigoku-mushi to draw out its natural sweetness to the fullest, then encased within the mochi to create a seamless unity of texture and flavor.
The dish is further balanced by the salinity of a salted milk gelato, the acidity of butter-sautéed fruit, and the richness of mascarpone — a composition of sweetness and toasty depth that keeps every bite interesting to the very end.
Final Thoughts
A one-of-a-kind course born from the bounty of local ingredients and the culture of the hot springs. A refined dining experience that skillfully fuses Oita’s rich produce, the region’s signature jigoku-mushi steaming, and techniques drawn from Italian and French cuisine. The use of jigoku-mushi and onsen water in cooking has forged a style found nowhere else — dishes that can truly only be tasted here.
Reservation & Access Information
Reservations:
By phone or online: AutoReserve, TableCheck
オートリザーブで予約するPhone reservation hours: 14:30–18:00
Access Information:
Address:
2-kumi Ida, Beppu City, Oita Prefecture
Nearest Station:
Approximately 2km from Beppu Daigaku Station on the JR Nippo Main Line
By Car:
Approximately 15 minutes by car from Beppu IC on the Oita Expressway
Parking:
Parking spaces are available in front of the restaurant.
Hours:
Lunch:
12:00–15:00 (Last Order 14:00)
Dinner:
18:00–22:00 (Last Order 21:00)
Closed:
Every Tuesday and Wednesday (additional irregular closures may apply)
Please check the official website or contact the restaurant directly for the latest information before your visit.
Looking to make Otto e Sette Oita part of your trip? Here’s how to enjoy Beppu’s Kannawa Onsen area:
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