A Restaurant for Hokkaido Chicken and Seafood from Near Otaru

Yakitori Izakaya Miyakodori

Tabiiro’s picks: signature dishes

Fresh monkfish liver, carefully prepared one piece at a time

"House-Made Ankimo" with Rich Flavor and a Smooth Texture

The "House-Made Ankimo" is prepared from monkfish liver, a prized summer ingredient. Monkfish rise from deep water to spawn in summer and may be caught during octopus fishing. The fresh liver is thoroughly trimmed and cleaned to remove any unwanted odor or bitterness, then slowly prepared over time. This brings out its deep richness while giving it a smooth, melting texture. Its refined umami pairs especially well with sake. Rich yet clean in flavor, it offers the full depth of monkfish liver and reflects the work involved from initial preparation through the final dish.

Must-try signature dish

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  "House-Made Large Gyoza"

  Each "House-Made Large Gyoza" is wrapped by hand, with a generous filling packed inside an oversized wrapper. Once pan-fried, the wrapper turns crisp and savory, while the filling releases plenty of meat juices with each bite. The rich juices and natural sweetness of the vegetables come together in a hearty, satisfying dumpling. Its handmade character also comes through in this house specialty.

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  "Dashimaki Tamago"

  The "Dashimaki Tamago" (Japanese rolled omelet made with dashi, a savory Japanese soup stock) is cooked to order, one roll at a time. The heat is adjusted throughout cooking as the omelet is gently rolled, creating a soft, fluffy texture. Each bite is filled with the delicate umami of dashi and a gentle, comforting flavor. Served freshly made and warm, it has long been a favorite among regulars and remains one of the shop's defining staples.

Interior

Horigotatsu seating for banquets of up to 45 people

Counter seating and sunken-floor horigotatsu seating are available to suit different group sizes and occasions. The horigotatsu seats allow diners to stretch out their legs and are popular with families. Removing the partitions creates space for groups of up to 45 people, accommodating everything from small meals to larger gatherings. The flexible seating layout makes the space easy to use for a range of occasions.

From the Tabiiro Editorial Team

The old-fashioned, welcoming atmosphere makes it easy for visitors to Otaru to relax. The restaurant's long-standing place in the community reflects its desire to "bring more energy to Otaru" and "help visitors discover what makes the city special." That local connection comes through not only in the food, but also in the warm hospitality. Rooted in the everyday life of local residents, it also gives travelers a sense of Otaru's warmth to take with them.