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Located in Kise, Nago City, Okinawa, OBAR offers pure-blood Agu pork and Okinawan cuisine. It pursues further evolution based on the handmade Okinawan home cooking of the Okinawan grandmothers inherited from the previous owner. The concept is to make OBAR one of your memories of Okinawa. In a warm and inviting restaurant filled with the unique charm of Okinawa, you can enjoy pure-blood Agu pork shabu-shabu and Okinawan home-style cuisine. Have a pleasant time with fresh ingredients.

The special ingredient in this restaurant is our high quality broth, served in various courses. A must-try dish is the Agu pork served in this delicious soup which brings out the essence of its savory flavor. We only use A5-grade beef for our Japanese black beef warm sushi, and our seafood is all obtained domestically to ensure its freshness. We pay attention to every small detail in our preparations to ensure that you are served only the best. Besides the food, our restaurant is truly a sight to behold as it is a stylish interior located by the beautiful Okinawa waters, thus enabling you to dine in serenity. The exquisite meal coupled with the wonderful ambience will surely lift your spirits.

We make this dish with konbu dashi (seaweed broth) in order to draw out the flavor of the ingredients. The accompanying vegetables are seasonal and organic. The lightly whipped tomato foam heightens the sweetness of the vegetables. We are fastidious about our vegetables, so we use only organic vegetables that we grow in our own fields, or which we have shipped directly to us from local producers. Since we ourselves love vegetables, whether heated up or eaten raw, we harvest as many as we can, with the aim of preparing food that is kind to your body. Many guests are surprised when they try our beignet de foie gras, since they don't know what is on the inside until they take a bite. Our aim is to create dishes that surprise and delight you.

Egg yolk mixed with sea urchin and dried seaweed, squid, warabi (bracken), minnows that have been steamed before being fried-with ingredients such as these, the Japanese dishes really demonstrate the skills of the chef. We insist upon beautifully presented food that represents the changing seasons. At our restaurant, we use a tuna base dashi (soup stock) rather than one made from dried skipjack. This stock gives the food a refined and delicate flavor. That is the fundamental basis of our cooking. Gion is a place with lots of tourists and customers from overseas, so we really emphasize the Kyoto atmosphere of our restaurant. We hope that you can enjoy the culture of Kyoto through both the flavor of our food and the restaurant itself. We recommend siting at the counter, but we also have Japanese style private rooms infused with the aroma of the traditional tatami mats.

Making full use of the fact that it started out in Noto’s Ushitsu area, “Ajiraku Yumeri” sources its seafood in a unique way. This restaurant was founded with the desire to offer the freshest, most delicious food. The “Sashimi (sliced raw fish) Platter” on any given day is glistening and alluring, piled with rockfish, flounder, whale, tilefish, Japanese amberjack, whelks, and mackerel all fished that day from Noto. The fish, which are auctioned off at 7 each morning at Ushitsu fishing harbor are delivered to the restaurant in time for service that day, and promptly prepared. To go along with the seafood is local sake (Japanese alcohol) sourced from five distilleries. The owner loves the place where he was born and is captivated by the local foodstuffs. If you’re looking for somewhere to enjoy seafood in Kanazawa, look no further than this restaurant, brimming with love for its hometown.

We are highly-selective when it comes to our buckwheat flour. Its taste and texture is unique to the season, blended with skills that only true artisans possess. This gives our soba noodles a flavor and texture that's addictive from the very first bite. Our chefs' motto: "We always use conger eel raised in Japan." We insist on stocking only the most fatty seasonal eel from local producers for the finest melt-in-your-mouth flavor.

Akatsuki Taps, with its sophisticated appearance in Ginza, Tokyo, is the first flagship store of Akatsuki Brewery, which created Japan's first JAS-certified organic beer in Hachimantai City, Iwate Prefecture. Since its opening in 2018, it has gained support from many guests who love beer and food. Brewed under the theme of "friendly to people and nature," beer Dragon Eye has a gentle and refreshing taste that suits Japan's climate and food culture. All varieties of Dragon Eye are available on draft, which is a pleasure only possible at directly managed stores! The restaurant offers various dishes that go well with beer, including the " Iron Skillet Roast," featuring brand-name meat from the Tohoku region and other meats grilled to perfection. With its lodge-like atmosphere, Akatsuki Taps Ginza offers counter seats, table seats, and semi-private booths, making it an ideal place to relax and unwind in Ginza.

Akaushi Dining yoka-yoka KITTE Hakata Branch is a dining-style restaurant offering Kumamoto's specialty in Fukuoka. Located on the 10th floor of KITTE Hakata, which is directly connected to Hakata Station. You can enjoy specialty meat dishes such as beef bowls, steaks, and Hamburg steaks at this authentic Akagyu specialty restaurant. Akaushi used for dishes are healthy cattle raised on the vast grasslands of the company's own ranch. The menu includes the popular Kumamoto specialty "Akaushi beef bowl,"  "Today's Steak," featuring the day's recommended part, and "Akaushi Hitsumabushi." The restaurant has a relaxed atmosphere with counter-seats, table seats, and semi-private rooms. It is an excellent choice for any occasion.

The horse-broth soba, full of Kumamoto horse meat, is limited to 38 courses per day and sells out by 12:30. It is often ordered together for events. Special orders of thin, hard "Kamehama soba" noodles are very tasty. Horse meat is said to have high protein, low fat, and be easily digested. It is used lavishly in "Horse soup soba" and "Horse soup set meal." It is also rich in glycogen, and is cited as a health and beauty food. I've been managing a club for a long time, so I educate the staff very strictly concerning customer service. We always take care so customers can enjoy delicious soba, Okinawa cooking, and drinks comfortably. The inside of the store was used as a TV location, and customers often say it is "calming". The owner is endearingly nicknamed, "Father," and regulars from outside the prefecture also visit from faraway hotels. We want to offer the appeals of both flavor and person.