01 / ABOUT THE PLACE
About this place
Dogen’s charcoal-grilled chicken and Oita RANOU egg oyakodon is a lunchtime standout, bringing together smoky chicken and rich, creamy egg. One diner who visited for lunch on a weekday noted how the chicken’s chargrilled aroma and the egg’s depth were lifted by a touch of Kujo spring onion. The menu lists the dish as “Charcoal-Grilled Chicken and RANOU Egg Oyakodon with Kujo Spring Onion” for ¥1,210; it comes with pickles, miso soup and yuzu kosho. A diner who added the citrus-chilli paste partway through the meal enjoyed the contrast between the egg’s mellow richness and the condiment’s later, peppery kick. You can also choose a larger serving of rice, add another RANOU egg or increase the chicken portion, making it easy to tailor the bowl to your appetite.
There is more to explore beyond oyakodon, including dishes featuring Kyushu ingredients and regional specialities. At dinner, options include naturally caught bonito straw-roasted until smoky—a dish one diner described as thick-cut yet easy to eat—and goma saba, mackerel dressed with sesame, a Fukuoka speciality. Goma saba may be unavailable depending on deliveries, so check ahead if it is a particular priority. If you plan to finish with rice cooked in a hagama pot, order early: one diner reported a wait of around 30–40 minutes. You can enjoy straw-roasted or charcoal-grilled dishes while it cooks. Rice dishes include sea bream with mitsuba, silver salmon with mushrooms, and homemade meat miso with boiled egg. The menu also lends itself to sharing among two or more diners.
Drinks range from sours made with Kyushu citrus and other fruit to shochu and wine cocktails, offering plenty of choice to pair with a meal. Dogen serves everything from lunchtime oyakodon to evening dishes to accompany drinks, with counter seats and private rooms available.
