Fresh seafood and mountain products! Must-eat popular foods in Miyazaki.
The Sea of Hyuga continues far to the Pacific Ocean. Miyazaki, featuring the rich mountains of Kyushu on its west side, is a treasure trove of foods offered by nature.
From jidori brand grilled chicken legs, winter’s seasonal fresh raw lobster, to the “always on the dining table” standard menu loved by local people.
Stop by places serving tasty foods as well as stunning views.
Local cuisine of Obi, handed down since the Edo period.
Obi is designated as one of the Preservation Districts for Groups of Traditional Buildings. The restaurant is in the only remaining nagakura, an architectural style of storehouse in which several storehouses are connected in one building. One notable food of common people, traditionally made in this area since the beginning of the Edo period, is Obiten. It is made from white fish paste, tofu, miso, and brown sugar. This nutritionally-rich food has an attractive fluffy texture, and a soft sweetness lingers on the palate. You can taste freshly fried Obiten in the store. Since the flavor sinks in over time, it is also good after it has cooled, and is suitable for taking to-go. Assorted Obiten (300 yen) includes 3 types of Obiten.Local Cuisine Obiten - Kura -
9-1-8, Obi, Nichinan
Closed: Open throughout the year
Old-style excellence, delivering an original flavor of Chicken Nanban.
A Yoshoku restaurant founded in 1978. The owner, chef Seiki Matsuda, developed his skill at a famous Yoshoku (western-influenced cuisine) restaurant London, and developed Chicken Nanban in its current style after much trial and error. The famous Special Chicken Nanban preserves the original taste, creating a harmony of tender chicken, sweet and sour sauce, and a light tartar sauce. Special Chicken Nanban (1,080 yen). Whole young chickens are cooked every morning, and only the fresh breast meat is used. The soft and juicy taste is created with the careful work of the master chef.Grill Ranman
West Bldg. 1F, 6-3, Chuo-dori, Miyazaki
Open: 11:30 - 14:30 (L.O.13:45), 18:00 - 23:30 (L.O.22:45)
A roasted, meat-wrapped rice ball, a typical casual gourmet dish in Miyazaki.
Nikumaki onigiri (meat-wrapped rice ball) has its roots in the meal served for staff at an izakaya that Ganso Nikumaki Honpo’s founder used to run. It is known all over Japan as a casual gourmet treat, which is often eaten after a night of drinking in Miyazaki. Pork produced in Kyushu, marinated in a soy-based sauce overnight, is wrapped around a sesame-mixed rice ball and then slow-roasted. Nikumaki onigiri (330 yen/ piece) A hearty dish at 150 grams per piece, and there are various menu options such as a cheese topping. They are roasted in an oven, and the flavor spreads wonderfully inside your mouth.Ganso Nikumaki Honpo, Ichibangai shop
3-8-9, Tachibanadori-nishi, Miyazaki
Open: 18:00 - 3:00, 12:00 - 24:00 (Sunday and national holidays)
Closed: No scheduled holidays
The specialty of the house is the char-grilled chicken leg, which superbly showcases the flavor of locally-produced chicken.
This Yakitori house uses only fresh local chicken processed that morning, attracting many gastronomes. Among the menu options, their specialty is Momoyaki (grilled chicken leg). They use a local brand of chicken, Miyazaki Jitokko, and the tempting aroma is produced by grilling using high-quality charcoal. Seasoned simply with salt and pepper, it goes perfectly with their selection of around 100 varieties of shochu spirits. Momoyaki (grilled chicken leg) (1,450 yen). The soft and juicy flavor found only in the local brand of chicken spreads in your mouth, followed by the savory aroma of the chicken roasted with bincho charcoal.Suisen
1-68, Nishiki-cho, Miyazaki
Open: 5:00 PM - 11:00 PM
Closed: No scheduled holidays
Kamaage Udon, a harmony of noodles, soup, and spices.
A restaurant specializing in Kamage Udon , founded in 1966. Freshly-boiled, homemade, hand-cut udon noodles are accompanied by a dipping sauce. This restaurant is a pioneer in Kamaage Udon, a dish said to have been created in Miyazaki. The base of the dipping sauce is Konbu kelp from Hokkaido with soy sauce produced in Miyazaki. The bits of fried tempura batter used as a topping soaks up oil as much as possible to create a robust taste. The Kamaage Udon, in which the noodles, the soup, and the spices harmonize perfectly is a gem you can only eat here. Legendary baseball players and many gastronomes frequent this restaurant. Two options: Namimori (normal size) (600 yen) and Omori (super size) (800 yen). Aged noodles have a springy texture, and the kelp’s flavor in the soup makes the overall taste better. The Kamaage Udon made with carefully selected ingredients, even the bits of fried tempura batter, will make you addicted. At this restaurant, they recommend that people to put the remaining dipping sauce into the soup and drink it after the noodles are gone, because the sauce is so delicious.Shigenoi
8-19, Kawaramachi, Miyazaki
Open: 11:00 - 18:45 (Closed when all dishes are sold out.)
Fine dining in a space with modern design, prepared spontaneously by a master of culinary arts.
A Japanese restaurant whose most popular selection is the tasting course prepared by the master chef who developed his skills at a well-known restaurant. Try the tasting course meal of carefully cooked seasonal vegetables and fresh seafood in a modern, minimalist concrete-based space. A Japanese spiny lobster dish is one of the highlights. It is a dish featured in course menus of 8,640 yen or above. The sweet and firm meat is heartily arranged on the shell. Since there is a limited season for spiny lobster, you can eat this dish only from September to the end of December. Many people visit from outside the prefecture for this limited-time dining experience.Shibugen
Tokiwa 24 Bldg., 1F, 3-2-21, Tachibanadori-higashi, Miyazaki
Open: 6:30 PM - 10:00 PM
Closed: No scheduled holidays