<ISHIGAKI YOSHIDA>
ISHIGAKI YOSHIDA, which has been selected as 1 Star Michelin Restaurant TEPPAN-YAKI division for three consecutive years, has opened a restaurant, HOHOBARE, in Naha, Okinawa. Junichi Yoshida, who is the Owner-chef of the restaurant and a certified Wagyu master of Japan Teppanyaki Association, always presents the best Wagyu steak and relaxing restaurant atmosphere to all guests. In addition to the cuisines, guests could also enjoy the works of Okinawan artists, tableware and glasses, in the restaurant.
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<YAEYAMA WAGYU>
YAEYAMA WAGYU is used in the menu. It is processes with the pedigree of Tajima beef cattle. A strong Umami flavor of red meat, and light and high-quality fat are the characteristics of the Wagyu. Because of its excellent pedigree, strong Umami flavor can be tasted after simple cooking. Moreover, only rare heifers are selected as YAEYAMA WAGYU. Compared to castrated beef, heifers' meat is softer. Guests can enjoy the special soft texture of YAEYAMA WAGYU in the restaurant.
<ULTIMATE CRISPY GRILLED>
The most popular and famous menu in the restaurant. Wagyu steak is slowly cooked for a long time and finalized with high temperature charcoal. This special cooking technique was devised by Owner-chef, Junichi Yoshida. It prevents the loss of gravy and keeps the steak in delicious condition as much as possible. Also, the original technique delivers a unique texture and special Umami of Wagyu to all guests.
〔Address〕
3-8-2 Kumoji, Naha-city, 900-0015, Okinawa
＊15 minutes by car from Naha Airport
【HOHOBARE Okinawa】 