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ViVA LA ViDA is a Mexican restaurant where you can enjoy authentic Mexican dishes cooked by the owner-chef, Mr. Nakamura, who loved Mexico through cooking. The dishes combined with cuisine from Mexico and Hokkaido are authentic and also make you feel the novelty. Especially "Sapporo Mole", grilled chicken from Hokkaido with Mole sauce, is the chef's specialty. They have tequila and Mexican beer that are typically drunk in Mexico, making you feel you are in Mexico. Fashionable inside, like a bar, has a lively and extraordinary atmosphere. It can be used for various situations, such as girls' night outs, dates or drinking alone. You can also stop by here as a bar, which opens until 1:30 am.

At our restaurant in Yonabaru, the chef with an abundance of experience serves various dishes that are mainly Japanese, but also Western and Chinese. Our recommendation is [Miso-Grilled Soft Rib] with a good aroma of grilled miso that stimulate your appetite, and [Lightly Broiled Tuna Sashimi Served with Original Avocado Sauce], an exquisite combination of tuna and our home-made avocado sauce. Our dishes are all splendid as they are carefully cooked with lots of efforts. You can also bring your own fish that we can cook it to your liking. There is also a reasonable menu for ladies with 2 more dishes compare to our grand menu, in addition to a dessert and 2 hours of all-you-can-drink! You will love our warm, comfortable atmosphere and be a repeater.

Challenging "Hakodate is famous for salt ramen" and competing with miso ramen is the Hakodate Ramen Senka Ramen Shop TSUBAKI. As its second branch, TSUBAKI SECOND opened next to the Red Brick Warehouse. The extremely high-quality 2-colored miso, and the triple soup, which uses pork bone, chicken bone, and beef bone, let customers freely enjoy ramen that emits faint sweetness and rich and deep flavors in a bright and casual restaurant interior. The TSUBAKI RED, which brings out the best in the Japanese peppers and garlic using a red miso base, and the TSUBAKI WHITE, mildly prepared in salted rice malt and white miso, both have addictive flavors. The miso pork, which includes homemade boneless pork fillet, and the veggie miso, packed with vegetables, are also popular. The ticket vending machine has foreign language options, making this restaurant great for foreign residents and visitors. 

Served with salt-water boiled vegetables, our farm-raised "Aomori Sakura wagyu ribs" are sauteed and simmered in red wine for over six hours. Our chef specially picks the beef, selecting ones that fit the theme of his dishes while prioritizing the flavor of the red meat over the marbling. If the delivered meat has more fat, he will thoughtfully adjust the richness through his special sauce. Undertaking a holistic approach to customer reception, our chef does his best to adapt to the customers' requests. These include putting more flavor into the dishes for guests who drink alcohol and serving duck meat for those who are not fond of beef. What's more, aesthetics and practical sensibilities are taken into consideration as the white-colored interior of our restaurant creates a refined, modern look, with the tables separated far apart enough to allow for comfortable eating. Also, the counter seats have enough room between them for single guests.

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.

[Moshiri-Soba Nakamura] offers soba (buckwheat noodles) which feel good on the way down. Their soba uses high-quality unpolished buckwheat flour called Gen-soba, which is stocked from a contracted producer in the Moshiri district, Horokanai, Hokkaido, and ground with a stone mill to bring out its nice aroma. Their savory home-made dipping sauce takes 3 days to be cooked. The exquisite combination of the soba and sauce will surely stimulate your appetite. They also carefully-select other ingredients, such as [wild brine shrimp], [Oyama Chicken] from Tottori, home-grown [organic vegetables], and [mushrooms] harvested directly by the owner. You can enjoy different tastes with seasonal ingredients along with the seasons. English menu is also available, so that tourists from abroad can also fully enjoy the [local tastes].

The undisputed Hakata specialty, offal hotpot is a favorite amongst the hardworking folk of Hakata. Taxi drivers would know our address if you just give our name. Since opening in 1978 as a small restaurant run by the couple, the restaurant has mantained its distinct chicken broth style, different from other restaurants using a soy sauce and salt based soup. This style has been loved for nearly 40 years and its popularity is not going out of style anytime soon. A second generation has taken over with Mr. Matsuo now at the help, and continues to delight customers. The hotpot features small intestines, tripe, reed tripe and heart, and dumpling dough. To finish off the dish, you add chanpon noodles and lots of sesame. This original hot pot is a must try.

Fluffy and tender meat sprinkled with fresh breadcrumbs is fried in oil at an extra low temperature. After being carefully fried for 15 minutes, it is taken out of the oil and left to be completely cooked with the residual heat, that is why it takes more than 20 minutes to cook the cutlet, one of the best in Tokyo. Its crispy batter with a good aroma melts immediately in your mouth, and you will feel the tender yet strong savory taste of the meat. The restaurant had advanced [pork cutlet], a familiar food to something new nobody knew. The cutlet is made with the ultimate pork, bread crumbs, oil, pot, and the spirit of the skillful chef. No wonder the restaurant is always full.

Three recommended courses with small, multi-plate dishes are available. All courses start with clam soup and prepare your body from the inside for the following dishes. The content changes weekly, so you will enjoy new dishes no matter how often you visit. At the end of the course, sushi prepared with Edo-mae techniques is served, all highly reputed for their deliciousness. The tuna is dry-aged to concentrate the flavor, and its deep red beauty offers a melt-in-your-mouth texture. Different types of red and white rice are used depending on each item, pursuing a synergistic effect. Even the tableware is carefully selected and purchased from pottery manufacturers all over Japan. Sake is purchased seasonally, and 12 to 13 kinds of sake are available, including standard sake. The counter seats are made of a single piece of white wood, and a private room for up to 4 persons is also equipped. This sushi restaurant is perfect for business entertainment, dates, and, of course, private parties.