introduction
In 1902 (Meiji 35), Tokuta Yokoyama, the first-generation owner, founded the restaurant under the name “Uotoku.” Later, the third-generation owner, Shiro Yokoyama, received permission to establish Okayama Hamasaku from the main Hamasaku restaurants in Tokyo Ginza and Kyoto Gion. In 1987, when the current building was renovated, the two names “Uotoku” and “Hamasaku” were unified under the name Okayama Hamasaku.
We offer Japanese cuisine and teppanyaki, featuring bountiful rice, fruits, and vegetables grown in Okayama’s mild climate, along with fresh seafood from the Seto Inland Sea.
日本料理 Japanese Food
We carefully prepare dishes that bring out the natural flavors of ingredients nurtured by the warm climate of Okayama and the bounty of the Seto Inland Sea, all under the guidance of the traditions and expertise of the chef-driven cuisine at Hamasaku.
鉄板焼 Teppanyaki
We use carefully selected Kuroge Wagyu beef and fresh seafood from the Seto Inland Sea, all grilled on a teppan right in front of our guests.
Our recommended dish, the “Thin-Sliced Steak,” features thinly sliced sirloin rolled with crispy fried garlic and chopped green onions, a signature Teppanyakitaste of Okayama Hamasaku.
Chef Hiroyuki Sakai, famous from the TV show “Iron Chef,” has also recognized us, selecting our restaurant as one of the “Top 50 Restaurants of the Year” in the Weekly Gendai magazine. Please enjoy the flavors that even impress the Iron Chef.
