Other (Stylish) in Hokkaido

January 19th NEW OPEN Tokyo Shinjuku Access Ranking * No. 1 "That" Koronagirai opens in Obihiro

A special robatayaki restaurant where you can enjoy seasonal ingredients from all over the country with all five senses [a live feeling where you can see the robata from every seat]

A restaurant where you can enjoy "Tokachi Genghis Khan (Mutton grilled on a hot plate) x Okinawan Cuisine" all at once! The stylish interior is perfect for a girls' get-together ◎ Private rooms available

Yakiniku (Grilled meat) located in a residential area. Enjoy a comfortable atmosphere and carefully selected dishes. [Dogs allowed on weekends and holidays]

[10 minutes walk from JR Kushiro Station] We use local fresh seafood and seasonal ingredients! Experience Kushiro Robata.

The vibrant and fresh "Seafood" and the "tofu" made to order are popular!

Directly connected to Susukino Station! Dishes from Hokkaido, especially eastern Hokkaido, and a relaxed atmosphere with private rooms, counter and private rooms

[Managing a restaurant in Tokachi Obihiro for 20 years] Enjoy Tokachi and Hokkaido ingredients! !

[Discount coupons] Available one after another [Lunchtime only] All-you-can-drink "Lunchtime Banquet" course from 2,980 yen!

We pride ourselves as a seafood izakaya in Abashiri, the home of whaling and fishing, by serving extremely fresh seafood and exquisite Seafood Izakaya (Japanese-style bar).

Right in the middle of town! “Adult candy shop” where you can enjoy grilled fish on skewers in the hearth, charcoal-grilled meat and vegetables, and a wide variety of alcoholic beverages.

Okinawan Cuisine in Muroran! In addition to teppanyaki dishes and snacks, there is also an all-you-can-drink plan◎

[Grand opening on November 10th] A branch of “Sumiyaki Gyutan Akabei” by Kongoen has opened in Numanohata!

[Same-day reservations accepted] Minami 5-jo 2nd store now accepting online reservations! For details, please see the menu page!

Our goal was to become the ultimate Cow tongue. Enjoy the flavorful Cow tongue aged for 72 hours to concentrate its flavor and grilled over charcoal.