Over 50,000 visitors in 2.5 years since its opening - "The Craziest Bar in Shizuoka Atami Mini-Yokocho" unveils the culmination of its 2025 year history.

Izu Peninsula Godo Kaisha (Location: Union Building 1F, 7-33 Sakimi-cho, Atami, Shizuoka Prefecture; Representative: Kazuhiro Fuse) is pleased to announce a press release summarizing the culmination of 2025 for Atami Mini Yokocho, which has welcomed over 50,000 visitors since its opening and continues to grow exceptionally well within Shizuoka Prefecture.

Atami Mini Yokocho

The restaurant has welcomed a unique individual who became a fisherman after a long career in the kitchen of a luxury hotel and a big-box izakaya, and placed him as the store general manager and store manager. He has been given the title of "fisherman" as the highest level of fish knowledge.

The restaurant will be open from 11:00 to 23:00 throughout the year, even during the year-end and New Year holidays, with the chef, who has years of experience in grilling fish and meat over charcoal, in charge of the grilling area.

We offer high-quality and exceptional dishes that incorporate the techniques of small restaurants, such as seared shime saba (mackerel), Gindara saikyo yaki, stewed beef sinew, and monkfish with tomoage, all prepared by fishermen. If you order our sashimi platter, you will understand the quality of our food. The quality of the dish cannot be imitated in the neighborhood, and the sashimi platter with this volume and variety for less than 2,000 yen is truly an "unbelievable" dish. The dish is a mix of rare local fish and tuna.

The snacks are also exceptional, prepared by the chef, a native of Atami City, who has 20 years of experience in food production and menu development for a variety of companies, including starred restaurants, and carefully crafts dried fish, dried mullet roe, salted fish, and other items to perfect taste. About half of the snacks are made by the representative himself. We also purchase brand A5 Japanese beef through our well-established procurement channels with appropriate adjustments. He is also an expert in sea fishing, and goes to Takeoka and Koshiba to catch large kingfish and a huge swordfish called "dragon," as well as locally caught sea bream, stone bream, stone trout, kuei, grouper, snapper, and sea bream, which he cooks and serves at surprisingly reasonable prices. The mainstay of the restaurant is a 1,000-square-foot restaurant called "Taito" (giant swordfish), which is also known as "Taito" in Japanese.

The mainstay of the restaurant is its impressive selection of more than 1,000 varieties of sake, the old-fashioned appearance typical of the hot spring resort town of Atami, and the one-of-a-kind interior that captivates you the moment you step into the restaurant. The restaurant has grown in popularity, attracting a wide range of customers not only from Atami City, but also from neighboring cities, towns, and villages, as well as from within and outside the prefecture.

Year-end and New Year's holiday business and special offerings

Starting today, the restaurant will be open from 11:00 to 23:00 during the New Year's holiday. In addition, during New Year's Eve, New Year's Day, and January 2 and 3, we will have a special offering period focusing on large food items. Giant lobsters, abalones, snow crabs, etc. will be offered in sequence, depending on availability. Please note that offerings are subject to change depending on availability and weather conditions.

Karasu (dried mullet roe) is now being made

Monkfish

Cod, Herring, Herring, Hakkaku, Flounder

Chou Crab

About the food items being served during the year-end and New Year's holidays

At Atami Mini Yokocho, we purchase fresh fish to be served "unprocessed whole" and process them in the restaurant. Depending on the freshness, size, and species of fish, we may also purchase and serve them in blocks or fences.

We have a "fisherman" on staff who has experience as a fisherman, so we can disassemble tuna and monkfish, and can also fish them live. We also have a fugu cooking license, so we can cook fugu as well. We look forward to serving you again in 2026.

Our current main purchases and offerings are as follows

Cod from Shakotan, Hokkaido: Milt served raw, meat served kombu-shime sashimi

Monkfish from Kushiro, Hokkaido: Served in nabe courses and as tomo-wae.

Hokkaido Kushiro salmon: served as sashimi

Kichiji (kinki) from Nemuro, Hokkaido: served as sashimi or grilled with salt

Scallops from Toyoura, Hokkaido: Sashimi and grilled

Hakodate, Hokkaido - Chute Crab: Sashimi, boiled, served in miso soup.

Wakame (Wakame seaweed) from Minamisanriku, Miyagi Prefecture: sashimi

Kanagawa Prefecture, Takeoka Offshore, Peeled Skinned King Crab: Served as sashimi

Koshiba/ Takeoka-oki, Kanagawa Prefecture, Fishing Tachioid: Sashimi or grilled with salt

Fishing Shore Squid from Atami, Shizuoka Prefecture: Sashimi

Sea bream from Atami, Shizuoka Prefecture: sashimi

Kuromutsu (black sea bream) from Atami, Shizuoka Prefecture: sashimi!

Tachio fish from Numazu, Shizuoka Prefecture: sashimi!

Shittaka (fish) from Numazu, Shizuoka Prefecture: boiled in salt water!

Dried or grilled sardines from Numazu, Shizuoka Prefecture, Japan!

Horse mackerel from Ajiro, Shizuoka Prefecture: sashimi and dried!

Kinmedai (sea bream) from Inatori, Shizuoka Prefecture: sashimi, grilled or dried!

Wasabi (Japanese horseradish) from Amagi, Shizuoka Prefecture: served with each dish

Bungo Channel, Kagoshima Prefecture: Mullet roe nests: Homemade carasmi (carasmi is now being made).

We also receive a small amount of snow crab from Tottori, Ishikawa, and Hokkaido.

Jyushiyo

Hibiki (not available in Japan)

Yamazaki (Limited Edition)

Sake on offer during the year-end and New Year's holidays

Yamagata Prefecture Takagi Shuzo: Jyushiyo Series

Mie Prefecture Kiyamasa Shuzo Jikon Series

Fukui Prefecture Kuroryu Shuzo Kuroryu Series

Akita Prefecture Shinmasa Shuzo Shinmasa Series

Hiroki Shuzo Honten, Fukushima Prefecture Hiroki Series

Aomori Nishida Shuzo Denshu Series

Saga Prefecture Fukuchiyo Shuzo Nabeshima Series

Murayu Series

Nanyo Brewery, Saitama Hana-Abi Series

Suntory HIBIKI JH BH Costume Attire Bottle 21years

Yamazaki LE PM SO 10years 12 years 18 years

Hakushu LE 12years 18 years

Taketsuru Grande 12years 17 years 21 years

Macallan Earth Rare Cask 12years 15 years 18 years

Johnnie Walker all kinds of bottles including old bottles

We always have a full range of bottles available. Of course, you can enjoy it every day.

Background of the store

Since its opening, Atami Mini Yokocho has been supported by tourists, business people, and local customers, and has had more than 50,000 visitors to date. In 2025, the restaurant was featured in numerous media including TV, newspapers, magazines, and web news. The store has reached a stage where its appeal can now be more clearly communicated, and this release is the "culmination of 2025.

Store Features

＜Cuisine by a fisherman, a chef, and a representative

A variety of menu items that are at the same level as those at ryotei (Japanese-style restaurants) and small restaurants, such as seared shime saba (mackerel), grilled gindara (cod) with saikyo sauce, and monkfish with tomo-age (monkfish salad), etc., are served.

The deliciousness of charcoal grilling is due to far-infrared rays. Our extra-large dried sea bream, extra-large dried horse mackerel, extra-large dried hokke (hokke), dried throat blackfish, etc., which are grilled slowly and plumply using the far-infrared ray effect, are also very popular.

The series of delicacies, which renews the best taste ever, are all homemade and carefully manufactured.

<Over 1,000 varieties of sake

We have one of the largest selections of sake, shochu, whiskey, and other liquors in Shizuoka Prefecture and the Tokai region.

<Designing a space that feels "Atami-like".

The space is designed with a nostalgic retro feel typical of a hot spring resort combined with a modern presentation. The space is supported as a "space worth experiencing" that will remain in the memories of those who visit.

Future Prospects

With the increase in tourism demand in Atami, we have been able to maintain a high sales level in a short period of time since opening, and have achieved monthly sales of over 1 million yen per tsubo (1,000 square meters).

Outline of the store

Name ： Atami Mini Yokocho

Main popular menu items: vinegared mackerel, seared vinegared mackerel, saikyo-yaki gindara (cod roe), and monkfish tomoyo-wae

Features: Fisherman's cuisine, delicacies made by representative manufacturers, more than 1,000 kinds of sake, and a "typical Atami" atmosphere.

　　　　　　　　　 A "typical Atami" space

Location ： Union Building 1F, 7-33 Sakimi-cho, Atami City, Shizuoka Prefecture

Manager ： Hideto Nakamori

Management Company ： Izu Peninsula Godo Kaisha

Inquiries: info@izuhanto.com / 0557-82-2588

Company Profile】 Company Name ： Izu Peninsula Godo Kaisha

Company Name ： Izu Peninsula Godo Kaisha

Address ： Union Bldg. 1F, 7-33 Sakimi-cho, Atami City, Shizuoka Prefecture

Representative: Kazuhiro Fuse, Representative Partner

Business : Management of restaurant / Planning, manufacturing and sales of products

Main Business: Planning, manufacturing, and sales of Atami Ramune, Atami Sakura, and Atami Onsen Poison Manju

URL ： https://www.izuhanto.com/

X ： https://x.com/izuhanto_llc

Instagram： https://www.instagram.com/atamiyokocho/