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海の幸に山の幸!
宮崎で絶対に食べたい定番の人気グルメ

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.

Local Cuisine Obiten - Kura -
9-1-8, Obi, Nichinan
TEL: 0987-25-5717
Open: 9:00-17:00
Closed: Open throughout the yearhttp://obiten.co.jp

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.

Grill Ranman
West Bldg. 1F, 6-3, Chuo-dori, Miyazaki
TEL: 0985-28-4011
Open: 11:30 - 14:30 (L.O.13:45), 18:00 - 23:30 (L.O.22:45)
Closed: Tuesdayhttp://www.grill-ranman.net

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.

Ganso Nikumaki Honpo, Ichibangai shop
3-8-9, Tachibanadori-nishi, Miyazaki
TEL: 0985-20-2900
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.

Suisen
1-68, Nishiki-cho, Miyazaki
TEL: 0985-23-1588
Open: 5:00 PM - 11:00 PM
Closed: No scheduled holidayshttp://www.jidori-suisen.com

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.

Shigenoi
8-19, Kawaramachi, Miyazaki
TEL: 0985-24-7367
Open: 11:00 - 18:45 (Closed when all dishes are sold out.)
Closed: Friday

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.


Tokiwa 24 Bldg., 1F, 3-2-21, Tachibanadori-higashi, Miyazaki
TEL: 0985-28-4463
Open: 6:30 PM - 10:00 PM
Closed: No scheduled holidays