Buhei

Cooked slowly in an unglazed earthenware pan over a charcoal-fired brazier, horakuyaki is one of the quintessential specialties to experience at Buhei. Because the unglazed pan can scorch easily, an attendant prepares the dish tableside, monitoring the heat and timing each ingredient. Rich fat rendering from the chicken coats the vegetables and seafood, lending a deep savoriness and roasted aroma that pairs naturally with the tart citrus of ponzu dipping sauce.

Beyond the grill, the menu highlights traditional Japanese cuisine shaped by the seasons. Early spring draws many visitors for dishes centered on tender, freshly harvested bamboo shoots, while summer tables are graced with aromatic salt-grilled sweetfish. The restaurant also features substantial hot pot courses such as Omi beef shabu-shabu and sukiyaki, allowing guests to converse comfortably while the dining room staff takes care of the cooking. Thoughtful hospitality runs through every dish, down to the rustic, hand-toasted rice crackers served at the end of the course.

Spacious private dining rooms feature tatami flooring fitted with tables and chairs, ensuring a comfortable meal for older guests and families with children. The setting suits formal gatherings—from milestones and infant first-meal rituals to memorial services—just as well as a relaxed stop for traditional cooking during a trip. Free on-site parking is provided, and booking ahead for either lunch or dinner makes for an unhurried visit.