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Mahoroba Teppan Okinawa offers teppan-yaki, where you can enjoy Okinawan ingredients. Recommended courses that allow you to fully enjoy the chef's total production include the "Ishigaki Beef Course" featuring A5-rank Ishigaki beef, which is very rare even in the prefecture, and the "Anniversary Course" satisfying for anniversaries. In addition, there is a wide variety of a la carte dishes along with alcoholic beverages and a great selection of dishes to finish off the meal. The "Rossini-style Foie Gras and Aged Meat" prepared by the chef, who honed his skills in the world of French cuisine, is another must-order item. Vegetables are purchased directly from farmers in the prefecture, selecting those in season. The restaurant is equipped with counter seating, private rooms, and table seating. It is a calm, relaxing space suitable for anniversary occasions, business entertainment, and other dinners.

Maruya Honten, a renowned eel restaurant that the locals love, has opened in GEMS Meieki 3-chome, a place where various food cultures are gathered. You can enjoy blissful specialties such as Hitsumabushi, in which the eel grilled over charcoal in a savory aroma is mixed with the traditional secret tamari soy sauce, in the Meieki 3-chome area. The restaurant has an open atmosphere based on a modern Japanese style, making it comfortable for first-timers. Even a single person can feel free to visit. Private rooms are equipped, so it is also recommended for use on the way to sightseeing or for business entertainment. Seat reservations are accepted. Enjoy excellent dishes made with tradition and attention to detail with your loved ones.

Maruya Honten Meieki branch is on the 9th floor of the Meitetsu Department Store. It is a famous eel restaurant that continues to be loved by the locals. The exquisitely sweet sauce is the secret to its signature "Hitsumabushi" flavor. It is made with a 180-year-old traditional recipe of tamari soy sauce as its base, mixed with several kinds of soy sauce and mirin (sweet cooking sake), and slowly laid down for a long time. You can enjoy the blissful taste of the crispy and savory grilled eel with the sauce. The restaurant is particular about not only the eel but also the rice, soy sauce, and water. For this reason, it is a traditional masterpiece made by skilled chefs who have mastered all the techniques. Inside the restaurant, which has a modern Japanese atmosphere, there is a comfortable space with calm seating that can be used for business entertainment. It is one of the best places you want to visit again.

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], [Daisen 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.