【A Unique Okinawan Experience】HOHOBARE
Our OMAKASE course highlights the charm of the region by incorporating Okinawan wagyu and seasonal local ingredients.
Paying homage to traditional cuisine, each dish offers a new and immersive sensory experience.
Another highlight is the use of ceramics and Ryukyu glassware—works by Okinawa-based artists that add visual beauty to the meal.
We invite you to enjoy a truly memorable and unique Okinawan experience here at Hohobare.
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【Teppanyaki for a New Era】
Blending the techniques of Japanese, French, and various Asian cuisines, each dish is meticulously crafted with care.
With a deep focus on aroma, temperature, and balance, we strive to deliver a dining experience that evokes emotion in every bite.
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【Unparalleled Wagyu】Yaeyama Wagyu Beef
Born in Okinawa and descended from the Tajima lineage, this premium brand beef is raised exclusively from female cattle for over 32 months.
It features a rich umami of lean meat, a lingering finish, and an incredibly clean, silky fat that melts in the mouth.
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【Meet The Owner Chef】Junichi Yoshida,
In 2013, Junichi Yoshida opened his own restaurant in Azabu-Juban, Tokyo, earning a Michelin star in the Michelin Guide Tokyo.
He established an innovative style of teppanyaki and has since overseen Michelin-recognized restaurants in Macau, Vietnam, and Malaysia—continuing to contribute to the evolution of the teppanyaki world.
At Hohobare Okinawa, his culinary philosophy is carried on by Executive Chef Hideki Minato, who leads the kitchen at this directly operated location.