O H T S U
Japanese ingredients are made even more delicious through the French-style cooking of this Mito City brasserie.
Restaurant Details
Creating an innovative yet comfortable dining experience is the goal of this Mito City restaurant. They source their ingredients from all over Japan to make fusion dishes which riff on the traditions of both Japan and France, showing elements of both in a fresh light. These dishes are made with ingredients sourced from all over Japan, and they change according to the time of year.
Seasonal picks might include snow crab with black truffles in winter, or sautéed red snapper in summer. They also take care with their presentation, using things like rocks and wide leaves as plates, to bring another touch of nature to the tabletop.
O H T S U Phone Number
O H T S U Business Days
O H T S U Address
1-5-4 Shiraume, Mito, Ibaraki, 310-0804, Japan
O H T S U Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Flowers, flowers everywhere — this coastal prefecture in Kanto is famous for its beautifully blossoming parks, as well as being the home of Japan’s most divisive dish: natto.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
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10 meals
COURSE MENUYakitori Sei
Discover a dream turned reality: a Tokyo yakitori restaurant born from a family legacy. Impeccable ingredients, artful techniques, and a personalized dining experience await around an intimate 16-seat counter.
COURSE MENUYakitori Ruike
One of the newer belligerents in Nishi-Shinjuku’s “izakaya battleground”, Yakitori Ruike sets itself apart from other combatants with its sophisticated atmosphere and uncompromising dedication to quality ingredients.
COURSE MENUYakitori Ginza I
Generous use of seasonal vegetables and inventive twists like foie gras in chicken tsukune set Chef Koichi Inoue’s yakitori restaurant apart. When dining at Yakitori Ginza I, wine pairings from the in-house sommelier are a must.
COURSE MENUYakitori Kita
By sourcing multiple breeds of chicken from farms all over Japan, Chef Yosuke Nakamura is able to prepare traditional yakitori skewers and inventive a la carte dishes that best suit each bird’s specific flavor and texture.