The origin of the name goes back to the end of the Edo period in Japan. A national system of “8 Domains” and “Seven territories” which constituted “Oita” at that time. An Italian restaurant “Otto et Sette” born from the fact that these numbers 8 and 7 are expressed in Italian.
Although it is an Italian restaurant, all of the dishes that emphasize on special cooking methods and ingredients that can only be enjoyed here are full of originality.
Beppu is known for the hot spring steam that spews out from the roadside. Beppu Kannawa is a traditional cooking method that has been passed down since the Edo period “Jigokugama”. Using this cooking method, the dishes made with local ingredients unique to Oita are all unique. Not only meat and fish such as “Bagna cauda” and “Hell steamed conger pike (CHEW)” but also salad and dessert are cooked using “Jigokugama” to bring out the flavor of the ingredients. The fresh seasonal vegetables are cooked quickly, the black pork is cooked slowly, etc., the steaming method is one step more depending on the characteristics of the ingredients.
He became an independent chef after working as an Italian chef at a famous Japanese inn in Yufuin. The seasonal ingredients that are procured by making use of the network with local producers that has been cultivated for many years are guaranteed freshness and taste. They make the most of Oita’s unique cooking method while serving dishes that are not tied to existing Italian dishes. “