Overview

Ratings and Reviews

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About

Visited

Miyanobori

Name: Miyanobori
Telephone: +81226220285
Price range: JPY 7,500
Rating: 3.05

宮登

3.05

（1 reviews）

JPY 7,500

Seafood

Kesennuma-shi, Miyagi, Japan

1

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 7,500

Hours

Sunday

Closed

Monday

17:00~20:00

(L.O.19:30)

Accepts reservations

Tuesday

17:00~20:00

(L.O.19:30)

Accepts reservations

Wednesday

17:00~20:00

(L.O.19:30)

Accepts reservations

Thursday

17:00~20:00

(L.O.19:30)

Accepts reservations

Friday

17:00~20:00

(L.O.19:30)

Accepts reservations

Saturday

17:00~20:00

(L.O.19:30)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

1.12km from Minamikesennnuma station

Seating Options

Table Private Room

Facilities

Parking lot available

July 5 to August 1, 2026

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：Real-time reservation

：Request

：No available seats

：Closed

A renowned Japanese restaurant where you can savor fresh seafood

Located in Kesennuma City, this esteemed Japanese restaurant allows you to fully enjoy the bounty of the sea. The interior features high ceilings and a bright atrium, with counter seating and private rooms that exude cleanliness. Seasonal fresh seafood such as returning bonito, scallops, and oysters are served, allowing you to relish exquisite flavors with each visit. Dishes that utilize local fresh ingredients captivate all who come.

Ratings

3.05（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.08(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

hiroyuki

@hiroyuki-367127

Japan

Jul 28, 2025

3.9

The interior of the restaurant is bright and spacious from the moment you enter, thanks to the white decor and high ceilings. The sashimi platter that was served as a chef's choice featured fresh bonito, medium fatty tuna, and scallops, with each slice bursting with flavor. The bonito, in particular, was rich in fat and had no fishy smell, making it so delicious that I couldn't help but want more. The dishes made with Pacific saury were easy to enjoy, even the slightly bitter liver, and the savory aroma lingered. The fried oysters and shrimp were light and fluffy, and even the swordfish with its dorsal fin braised was a testament to the careful preparation. There was a good selection of local sake, and pairing it with the grilled bonito belly made for a delightful experience.

1