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Every morning, we select the freshest fish from the daily catch brought into Misaki Harbor. Local fish varieties vary daily, but they are all always fresh and in season. Our "Kaisen (fresh seafood) Bowl" presentation is impeccable, so that you get an authentic feel for the season. Our direct relationship with reputable tuna wholesalers allows us to offer the freshest tuna all year round. Our methods vary with the ingredients in question, whether it is fatty tuna or red meat. Our people are actual tuna connoisseurs. We see a wide range of customers, from couples on dates to families, and locals who like to stop by to enjoy some sashimi and a drink. We feature different-sized portions, like the "Kids Sushi," for example, and the "Mini Bowl," if you want a quick little something after a couple of drinks. We are easy to find by car or even using the bus, by taking the Keihin Kyuko Line from the Misakiguchi station. The restaurant is in front of the ocean and you will love the fresh sea breeze. Come enjoy some mem

Okonomiyaki (savoury pancake with various ingredients) chefs often start out their career making butatama. When they want to go back to basics, they revisit butatama. Although it uses only a few ingredients, each ingredient affects the dish directly. We agree that a good okonomiyaki restaurant can be determined just by their butatama. Beef tendon meat for sujiyaki (grilled tendon) is taken from high-grade Wagyu (Japanese beef). Other than beef, green onion is the most important ingredient for most of our menus. We use green onion that is not so spicy, and buy noodles from Osaka. The most difficult job at an Okonomiyaki restaurant is not making the okonomiyaki, which we believe is a simple task (we hope we do not sound arrogant when we say this), but to keep a moderate distance between the customers and the staff over the teppan (iron plate) counter. While serving, we try to make small talk with the customers to make them feel at ease. Besides counter tables, we ave tables for two, four, or six. A table for si

We only buy domestic chicken and use the most original spices for our 1/2 fried chicken and we get the #1 best-selling Sakura original offal at Dosanko Plaza (Yuurakuchou). Eat this high-quality offal dish made with nothing but Hokkaido ingredients just once and you'll be addicted! All of our meats are domestic products and our steaks and shabu-shabu (sliced meat parboiled with vegetables) are A5-rank Japanese beef! When available, we also offer fresh, raw tuna but the supply is limited so a reservation is required. We deliver delicious food, safety and peace of mind. We want our customers to relax comfortably, feel great after eating our delicious food and, of course, be full. We continue working hard day after day because there is nothing that makes us happier than to see our customers return home with a smile on their faces. We'd love you to come relax with us in our home. Please enquire within if you'd like to rent the restaurant out for your own private event.

Right next to Otaru Station. Located in the Otaru triangle market, the Takinami Shokudo offers fresh seafood daily, attracting many people, from locals to tourists. The most recommended dish is the Wagamama Bowl, for which you can choose 3 or 4 items from 9 popular toppings you like. They serve the freshest ingredients every day, as the owner says, "We are a restaurant in a market and also a seafood shop, so our insistence on fresh and tasty ingredients is only natural". Photos of dishes are posted at the entrance and throughout the restaurant. There is a menu, but diners have fun looking at the pictures and choosing what they want. The dishes are hearty but subtle, in generous portions, and reasonably priced. The bounty of Hokkaido is so great that it almost overflows the bowl, so enjoy it!

During his time in Tokyo, our chef perfected the art of making whelk in garlic butter and shrimp cream pasta. At any authentic Italian restaurant in Tokyo, these dishes would be prohibitively priced. But we offer these traditional dishes at a reasonable price right here. With its distinctive flavor, the shrimp cream pasta is by far our most popular dish. We insist on using local ingredients from Hokkaido exclusively, and the owner handpicks them himself. We also feature a wide selection of reasonably-priced, delightful wines. For 980 yen, we offer an all-you-can-drink sparkling wine option to go along with your meal. We serve authentic Italian cuisine while still providing an informal ambience that allows you to relax. This is naturally the perfect venue not only for anniversaries and other occasions, but also for a regular night of fine dining. We have projectors in our spacious area upstairs and there are private rooms in which you can watch DVDs. Our counter seating is popular among solo diners, and we als

Using fresh chicken, we carefully cook our skewers over high quality white charcoal. Leveraging the naturalness of the savory flavors, we time our service to suit our customers. In our efforts to give you the most delicious dining experience possible, we source all our ingredients locally, selecting only the best. Not only that, all our chicken is prepared on the day it is served, thus preserving its freshness. We do our best to please our customers not only with exquisite flavours, but also with a casual atmosphere that makes our restaurant popular. We also ensure that our customers enjoy the flavors of each season. Last but not least, we take care to price our banquets reasonably, so they are popular among our customers.

A perennial hit among our diners, our [Stone-Cooked Japanese Style Skirt Steak] is heated to 200°C on a stone slab and it looks as delicious as it tastes! The portion is huge too, so you can share with friends. One whole beef roast cooked whole and slowly over a flame for maximum juiciness. Savor the original flavor of the meat, with the perfect consistency. Enjoy with ponzu sauce! Our clientele is mainly college students and other young people, so our dishes have large portions, and we aim to get your meal to you as soon as possible after you order. Our establishment is always bustling, so drop by with your friends for a lively evening out. We have course meals and all-you-can-drink options, and our portion sizes are large, so you can eat, drink, and have your fill of fun!

Made with vegetarian tofu strained for a half day to bring out a texture like Okinawan-style tofu. Usually one whole green chili pepper is used to make it red hot, but we can add up to three to make it even spicier. The goya gourds we use are mainly grown in Okinawa. They're a summer vegetable, so we only offer them on our summer seasonal menu. We stir fry our strained tofu and pork belly with a salt base. A friend tipped us off to topping them with katsuobushi-slices of dried bonito. If you're a first-time customer, rather than leaving you to linger we cheerfully chat with you and aim to get your food out right away. That's why we think you'll feel right at home in our restaurant. 6pm to 8pm is our happy hour which is extremely popular with businessmen on their way home from work on the week days. On the weekends locals and couples alike drop by to have relaxing meals.

One of our most popular dishes is the fresh pork belly seasoned with an original secret salt mixture before grilling. This pork belly also scores points for being very filling. We also hghly recommend our skewers of mince filled meatballs wrapped in pork belly. As our speciality is grilled skewers, fresh ingredients are of the utmost importance. The fresh ingredients at Genklya ensure that all our dishes are delicious and we are confident that you will feel revitalized after tucking into our yakitori (grilled chicken) -- served with a dose of our exceptional hospitality. For their premium taste, our skewers are very reasonably priced, starting at 70JPY each. We also serve the popular "Hoppy" drink, which goes really well with the skewers.