Oyaji Dining Shobu

The richness of tofu skin and the saltiness of dry-cured ham is topped off with an exquisite balance of basil and balsamic vinegar. Enjoyed by a wide variety of diners, we came up with this unusually delicious pairing through trial and error. The father of Mr. Ota, our chef and owner, is a fisherman who collects shellfish on Himakajima Island, and his mother then dries the fish overnight and pickles it in soy sauce. Mr. Ota receives his seafood directly from them, and so has absolute confidence in the flavor and freshness of the food he serves. He aims to delight his guests with the prices, too. We pay close attention to detail, like serving sashimi first and dishes in the guests' requested order. We also take care to match our service to our guests' mood - prompt for guests with children, relaxed and casual for those who want to unwind with friends over a meal. We have a menu full of colorful, attractive dishes like our "Grilled Salmon Carpaccio." With healthy seafood and a friendly owner, it's no wonder why many female diners love our relaxed, welcoming atmosphere. read more