Kizaki Shokudo Omoromachi

Grilled bonito from Miyako Island over rice straw, served fresh with garlic, sliced onions, and myoga as condiments, along with salt tataki! We want you to enjoy it fresh, so it will be served during our rice straw grilling times, twice a day!

Tessa is the standard thinly sliced preparation! Enjoy the finest tiger pufferfish directly delivered from the Bungo Channel!

A hot pot with chili oil for eating and special miso... The finishing risotto-style rice porridge is exquisite.

Our specialty dish allows you to enjoy Agu pork with Ishigaki Island chili oil and special miso, and the finale is a delicious soup turned into risotto-style zosui!

This is a recommended hot pot where you can enjoy chili oil hot pot with the most delicious part of Agu pork, specially selected belly meat. How about a little luxury?! The soup becomes even more delicious with the rich fat of Agu pork!

When you shabu-shabu the citrus yellowtail raised on Ehime's mikan as feed... the subtle aroma and rich fat enhance the deliciousness! This is a yellowtail shabu that you can't experience anywhere else.

The brand sea bream sashimi carefully raised by Mr. Tokuhira from Uwajima is great, but when you make shabu shabu, you can reaffirm the deliciousness of the true sea bream!

Shabu-shabu enjoyed with a fragrant first dashi... The deliciousness of Agu is further enhanced!

A refreshing vinegar dish made with the famous Hakata offal

Our pride, the 'Agu' prosciutto, is of course homemade.

Crispy on the outside, juicy on the inside

The thick pork loin enhances the meat's umami with salted koji...

Pork steak = delicious pork steak

Fresh shark fin mixed with tobiko and plum paste.

This is a salted fish dish marinated in soy sauce, chili peppers, and koji.

Natural raw mozuku with a special vinegar...

Handmade by master Chinen. It is peanut tofu.

Enjoy the crispy taste of island vegetables carefully cultivated by farmers.

Committed to using produce from Ie Island and natural Okinawan salt...

A Okinawa specialty that pops in your mouth☆

A super rare item that has been aged for one year in a limestone cave in Kin Town, with a waiting period of 10 months for delivery.

Generous amount of shirasu with a refreshing sudachi dressing

Nagasaki salad with sashimi...

Stir-fried 'sōmen' with tuna in a refreshing way.

A classic dish from Okinawa featuring 'goya' (bitter melon).

We finished the simmered soft bone pork belly by grilling it.

This time, we have braised pork belly served with a soft-boiled egg.

Crispy tempura made with nutrient-rich mozuku

Crispy deep-fried Tebichi coated in sweet vinegar sauce.

Homemade Satsuma-age sandwiched with the prefectural fish, the Takasago-dai

[Half] 350 yen

Since squid ink is kneaded into the noodles, it won't dirty your mouth~

The special salt sauce makes the yakisoba even more delicious.

A specialty of Uwajima! Slices of sea bream served over rice with a broth sauce.

Served with Sata Andagi

With Sata Andagi

Grilled right in front of you, crispy on the outside and...