Tabelog ratingHimono to Nihonshu no Omise yoshi-Uo-tei (干物と日本酒のお店 yoshi-魚-tei) is the restaurant of Fujima, a dried-fish producer from nearby Ajiro billed as a 'hyper himono creator'. He salts his himono by hand, cures it with sake and dries it in the sun. The mail-order version reportedly has a wait of a year or more, but here it is grilled to order at the counter. Unusual cuts include dried albacore toro, dried eel and an aji fry made from the dried horse mackerel.
Almost every review praises the grilling: crisp skin, juicy flesh and fat still sizzling when the plate lands. The most-named dishes are saba mirin-boshi (sweet-cured mackerel), salt-dried mackerel, aji and albacore toro. Diners also single out the springy hana-ebi (cured prawns), the aosa seaweed miso soup and the rice. Foreign visitors write warmly about the kind staff.
The main complaint is time. Food can take 40–60 minutes after you sit down, and dinner brings long gaps between dishes. Several recent reviews mention orders served out of sequence or one diner's meal arriving last. Popular fish sell out, and the menu outside does not always match what is left. One diner found the prawn set small, and a few called the place slightly pricey.
Reviewers in 2024–2026 paid around ¥1,430 for the akoudai (rosefish) mirin-boshi set, ¥1,580 for the mackerel set, about ¥2,200 for the albacore toro set and ¥2,013 for the aji-fry set. Large rice added ¥440. At dinner they paid ¥1,870 for aji tataki, ¥880 for hana-ebi and ¥880 for a beer, plus a ¥770 table charge. Expect roughly ¥1,500–2,200 per person at lunch and ¥4,000–5,000 at dinner.
Lunch and breakfast are where the value lies: thick, expertly grilled fish with good sides for under ¥2,300. Dinner is less of a bargain once the table charge and drinks are added.
- Getting there: 15 minutes on foot (1.2 km) from Atami Station, or 873 m from Kinomiya Station. The walk back to Atami Station is steeply uphill, so consider a taxi.
- Age restriction: from 17:00, minors are not admitted unless the whole restaurant is hired exclusively.
- Booking: lunch is walk-in only, with no reservations. Expect queues of up to 90 minutes at peak times, outdoors with no shade; free barley tea is provided. For dinner, booking is not required but recommended, by phone on 0557-85-2007. Bookings after 19:00 are generally not accepted, and a booking is cancelled if the restaurant cannot reach you 30 minutes after the booked time.
- Timing: arrive near opening, before popular fish sell out, and allow up to an hour for food. Reviewers report breakfast from 8:00 on Fridays, weekends and holidays.
- Dinner rules: one drink per person and a ¥770 table charge.
- Payment: Visa, Mastercard, JCB and AMEX; transport IC cards such as Suica; PayPay, d Barai, Rakuten Pay and au PAY.
- Seating: 32 seats in total: 6 at the counter, 12 at tables, 8 on the terrace and 5–6 in a tatami room. There is a private room for 6, and the restaurant can be hired exclusively for 20–50 people.
- Other: non-smoking; no dress code; no parking, but there is a paid car park in front. The house dried fish is sold to take home.
