Atami Mini-Yokocho: From "Shizuoka's wildest drinking spot" to a must-visit restaurant - a place where 50,000 people visit for seafood and sake!

Do you want to meet the most generous Japanese-style sake dishes and rare sake in the sea breeze of the Izu Peninsula? The restaurant has attracted more than 50,000 customers in just two and a half years since it opened.Atami Mini-Yokote (Atami Mini-Yokote)The restaurant has rewritten the map of hot-sea dining with "1,300 types of liquor × staff seafood × space inspired by Onsen Street. This article summarizes the key points of the restaurant's "2025 Collection": the restaurant's fisherman-care coordinator (or "fisherman" as the restaurant honors him), the head chef who has long experience with charcoal and fish, and the Atami-born representative who specializes in homemade delicacies, to create something that can only be tasted here.overwhelmingTropical Sea Experience.

Why Atami Mini Yokocho? Three key words: people, wine, and scene.

Personnel (staff)｜The core of the restaurant is a "fisherman" who has worked as a fisherman in the kitchen of a high-class hotel and a large izakaya, and then returned to the table as a coordinator. Together with the head chef, who has been studying charcoal fires for years, and the representative who has 20 years of experience in food production and menu development, and who has made more than half of the dishes for drinking, the restaurant creates a supply chain that is "catching, cooking, cooking, and savoring" all in one go.

Wine (1,300 types)｜Over 1,000 types of sake, shochu, and whisky are available at the store, and the number is constantly expanding to 1,300. From YamagataFourteenth generation (Takagi Sakuzo)AkitaNew Deal (New Deal Liquor Manufacturing)FukuiBlack Dragon (Black Dragon Brewery)FukushimaFerruccio (Hiroki Sake Brewery Main Store)To AomoriTadasu (Nishida Sake Brewery)WhiskyAkira, Yamazaki, Hakushu, Taketsuru, MakkalonWith popular models and limited editions, there's something for connoisseurs and beginners alike.

Field (space)｜While the exterior continues the nostalgic texture of Onsen Street, the interior creates a strong memory: when you walk in, the wood and warm light echo the rise and fall of cups and glasses, so you can naturally slow down your pace and focus on your taste and conversation.

Must-Stop Culinary Highlights: From Sea to Charcoal and Back to You

Supervision by fishermen: a double guarantee of freshness and technique.

The masterpiece of the house started withGrilled and marinated mackerel (炙りしめ鯖)、Cod Saikyo-Yaki (grilled cod)、Beef Tendon Stew到Monkfish HepatoyuwaAll of the dishes are prepared in a small restaurant style. Just order aSashimi PlatterYou'll immediately understand the store's dedication to freshness and knife work - it's almost impossible to find a store in the neighborhood that offers the best in freshness and knife work.Portions, Types and PricesThe same time on the opponents of the target.

Plate-length charcoal fire: the aroma, sweetness and juiciness of the Far Infrared Line

The core of the charcoal is the Far Infrared Outer Ribbon, which locks the grease and flavors into the fibers. Whether it's an extra-largeGoldeneye Overnight Dry、Dried Mackerel、Throat black (Chek Lap Kok)The shellfish, whether grilled with salt or roasted with veggies, has a distinctive flavor that is brought out by the heat.

Representing Homemade Delicacies: From Dried Food to Mullet Roe

The representative will be good at what he does.Dried goods, Karasumi (fish roe), salt and spicesThe company has been able to polish traditional delicacies to a "just right" saltiness and aroma, and has a stable supply pipeline for its products.A5 WagyuLarge seasonal ingredients are available at affordable prices.

What's available now? A look at recent arrivals and offerings (excerpt)

Hokkaido Jatan鱈(Shiraito can be eaten raw, and his body can be used to make kombu (sashimi) and kushiro.anglerfish(Nabe/Yuwa), NemuroKICHIJI (KINKI)HakodateHonchu Crab (Honzwaigani)；
Kanagawa Takeoka OkiLeather Stripe (Tetraodontidae, Cavahagi)Kobayashi/Takeoka OkiTarpon fishing；
Shizuoka Atami OkiAorika (アオリイカ)Numazuswordfishrice (Tamarindus indica)alfonsinoetc;
have some other (reason etc)Arhab (name)、sail awaySeasonal fish products. Supply is adjusted according to weather and fishing conditions.

Sake List Highlight: Sake × Whisky Dual Stage

sakeFamous series such as｜14th Generation, Shinsei, Kuroneko, Ferruccio, Tasu, Nabeshima, Murakumo, Hana-yo-yu, Momochi, Kenroku, Fukushu, etc. were gathered together;
whiskey (loanword)｜Affects (including JH/BH/21 years, etc.), Yamazaki (LE/10/12/18 years, etc.), Hakushu (LE/12/18 years), Taketsuru (Grande/12/17/21 years),The Macallan(Rare Cask/12/15/18) with classicJohnnie Walker.Old bottles, etc.

*Actual wines will be adjusted according to stock availability; popular wines may be subject to portion or glass size control.

Year-end and New Year's Eve Special Sales & Large Ingredients Period (Store Announcement)

At the end and beginning of the yearDaily 11:00-23:00No closing; in addition to the regular menu, will be introduced depending on the availability of goods.Giant Ise lobster, abalone, snow crab (Honzwaigani)Large ingredients. Supplies are adjusted according to weather and arrival status.

A few things you should know before your visit

Fresh FishWhole Tail UnprocessedThe products are stocked and processed in-store; they are also blocked/gridded when necessary.
The store hasTuna/Monkfish Disintegration與proscriptionetc.; there are alsoPuffer fish handling licenseIn the future, depending on the readiness, we will open the experience or limited menu.
Early arrival is recommended during popular hours; some rare fish and wines are sold out.

Store Information (Program)

Store Name:Atami Mini-Yokote (Atami Mini-Yokote)

Popular dishes:Marinated mackerel/grilled marinated mackerel, cod saikyo-yaki, monkfish liver yuwa

Sell point:The fisherman supervises the cooking and makes his own delicious food,1,000+A space with a diverse wine list and the hottest seafood flavors

Address:1F Union Building, 7-33 Sakimi-cho, Atami City, Shizuoka Pref.

Business Hours:Usually 11:00-23:00 (Please refer to the store's announcement for the latest operation)

The person in charge:Hideto Nakamori (Shop Manager)

Operation:Izu Peninsula Contract Association

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

What's the best deal?

First time here.

Let's start.Sashimi PlatterConfirm the freshness of the day and the workmanship of the knife, and then add according to the number of people.Sizzling Mackerel、Cod Saikyo-Yaki (grilled cod)With aShellfish(Hana Standing Vegetarian Grill or Combination Shellfish Plate). For sake, try "Shinsengumi/Kurobuta" or whisky, try "Yamazaki 12 years old/Hakushu 12 years old".

Gourmand's Visit

LockedA small amount for the day(e.g., alfonsino, taiko, kichijo, etc.) andRepresenting Homemade DelicaciesThe best price/performance ratio is to pair it with a limited label or a single-glass rarity by the glass.

Conclusion: Drink the "Atami's Present Progression" and memorize it in your taste.

The reason why Atami Mini Yokohama has become the talk of the town in a short period of time is not just based on the number of wines or fancy words, but also from the fact that it is the only wine in the world that has made it to the top of the list.Capture to TableEvery aspect of the restaurant is carried and polished by someone. Whether you're a sake drinker, a whiskey drinker, or a traveler who just wants to eat the best fish, this place is worth a visit.

*The above information is based on information provided by the store; actual availability, operation and prices are subject to the latest announcements in the store.