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Our tofu uses Fukuyutaka soybeans from Mie Prefecture along with Hokkaido soybeans, and is hand-made by a skilled chef. This dish highlights the creamy texture of tofu and the true flavor of soy beans. Fukuyutaka soybeans from Mie Prefecture have a characteristic, refined flavor, and work well with the indispensable bittern that gives tofu its shape. Paying attention to the balance of scent and flavor, we blend Toyomasari and Toyohime soybeans from Hokkaido. We strive to bring you the rich flavor and essence of soybeans with the fresh-made flavor of our tofu. Our tofu is made in small batches, not large quantities. Enjoy the smooth texture of our yose-dofu. The building in which we are housed has been luxuriously built without using a single nail. In addition to the building, you can feast your eyes on seasonal views of the Isuzu River. We especially recommend view in the spring with riverbank dyed the pale pink of cherry blossoms.

Enjoy the tender, melt-in-your-mouth flavor of the meat. This dish is guaranteed to leave you wanting more. It is a very popular menu item and is prepared a full day in advance. Agu pork, native to the Ryukyu Islands, is used for shabu-shabu (sliced meat parboiled with vegetables) and pork skewers. Other dishes using Okinawan ingredients, such as sea grapes and fresh fish yukhoe are available for your enjoyment as well. A characteristic of this restaurant is their commitment to using local products, serving Okinawan cuisine using choice ingredients for top class flavor. You can also expect the best service in a refined environment. Nothing is spared in order to make you feel satisfied and to make you want to return again. One of this restaurant's many charms is the beautiful view from the windows, overlooking sugarcane fields and the azure west coast. You can choose to eat in a private room, at a table, or at a seat on the terrace.

Our recipe for traditional bibimbap, which is of course homemade, has been passed down through generations. Our chef personally prepares the namul (Korean seasoned vegetable dish), gochujang (hot pepper paste) and other ingredients. If a full-sized portion of this delicious, popular dish is too much, we can also serve it in a smaller portion. Our experienced chef personally selects the best meat each day, so you can rest assured of the quality. Committed to providing the best possible service, we want our customers to relax and unwind themselves as they savor their food. We have always produced our own kimchi and namul as well as marinades, dipping sauces and gochujang, among other delicious condiments which we wholeheartedly invite you to sample.

Our Deluxe Meat Assortment offers a selection of some of our most popular meat cuts, giving you a great variety of textures and tastes. Meat is selected on a daily basis, paying attention to the meat's quality. With 40 years of experience in the world of grilled meat, we select only the best, most delicious cuts. We focus on the meat's texture, which must be the finest, and also on the amount of marbling. So that our customers can enjoy their meals in the highest comfort, our restaurant offers a variety of seating options, including counter and table seats as well as sunken kotatsu seating (around a heated table covered by a quilt). Our counter seats on the first floor are ideal to enjoy a tasty meal by yourself, but also allow people to rub shoulders while watching all the action, which makes them popular with dating couples. In our restaurant, you'll get to see the meat being grilled in front of your eyes, which offers a slightly different take on the usual yakiniku (grilled meat) experience.

The richness of tofu skin and the saltiness of dry-cured ham is topped off with an exquisite balance of basil and balsamic vinegar. Enjoyed by a wide variety of diners, we came up with this unusually delicious pairing through trial and error. The father of Mr. Ota, our chef and owner, is a fisherman who collects shellfish on Himakajima Island, and his mother then dries the fish overnight and pickles it in soy sauce. Mr. Ota receives his seafood directly from them, and so has absolute confidence in the flavor and freshness of the food he serves. He aims to delight his guests with the prices, too. We pay close attention to detail, like serving sashimi first and dishes in the guests' requested order. We also take care to match our service to our guests' mood - prompt for guests with children, relaxed and casual for those who want to unwind with friends over a meal. We have a menu full of colorful, attractive dishes like our "Grilled Salmon Carpaccio." With healthy seafood and a friendly owner, it's no wonder why

When lightly and skillfully prepared, cooked oval squid tastes even more savory than eating it uncooked. This makes it a treat that's hard to get at home. We want you to try the sweet, plump, and firm texture of this delicious treat as it's meant to be enjoyed. Our turban shells are harvested in Sotobo's Ohara, and we get our clams from Kujukuri and Futtsu. They're both selected for their thick, springy texture and rich flavor. For high-quality shellfish all season, nothing beats local, so savor our menu and enjoy. We aim for a laid-back atmosphere where our guests can strike up a conversation with us at any time. Feel free to tell us exactly what you want and we are prepared to customize our menu just for you. We aim to be clean and comfortable for our patrons, and our establishment is used for a wide variety of occasions, so we make sure to excel in both large-scale quality and the finest details.

Here you can enjoy the best oysters Hokkaido has to offer. We carefully select the best produce from Akkeshi, Senposhi, and elsewhere. Here you can enjoy the differences in delicacies from different places. Whether you like them raw or cooked, you can have them just the way you like them. We now use free-range chicken from Iwate Prefecture. Our "grilled chicken skin" is salt-grilled and seasoned with daikon radish, spring onions and just a touch of soy sauce. The simplicity allows the beautiful flavors to shine. Taking special care to pay attention to our customers who come to us for food and drink, we do our best everyday to bring you the most delicious "Yakitori (roast chicken)." Always mindful of our gratitude, we bring you hospitality from the bottoms of our hearts. With lattice doors and retro lights, this restaurant has a lovely, warm atmosphere. Decorated with the theme of "Taisho romance," this store has a truly calm ambiance. In this out-of-the-way location, you can enjoy a relaxed meal.

One of our most popular dishes is our Kumakichi croquette that is made from potatoes and boiled eggs. Customers often ask for the recipe, but although we are happy to provide it, they find it is not as easy to make it themselves as they initially thought. We carefully select all our ingredients, using only vegetables and seafood that meet our high standards. Plus, our chef-owner will tailor the menu to suit his customers and does his best to provide not only good food but also exceptional hospitality. Providing creative cuisine with a local feel, we are more than happy to whip up a special meal for visitors from near and far.

Our head chef's specialty is a grilled fish carpaccio that combines Western flavors with Japanese ingredients. Particularly noteworthy are the freshness of our ingredients and the original balsamic sauce that accompanies them. Fresh dashi (Japanese soup stock) is made in-house daily from Rishiri kelp, and is the secret to bringing out the best in the dish. All effort is made to procure ingredients from Hokkaido only when they are in season. What's more, every angle of the dish is designed to surprise the diner: its texture, portion, and display is delicately planned and balanced. Our popular Deluxe Caesar Salad dish also has a unique crumbled cheese quattro to add a surprisingly crispy texture. In short, we consider each season a unique opportunity to taste foods available in that season alone.