01 / ABOUT THE PLACE
About this place
One visitor’s recommendation lingers: hoba-yaki goes particularly well with plain rice. At Hida, a yakiniku restaurant in Miyakojima, dinner can be as straightforward as grilling meat at the table and pairing it with rice made from new-season Omi rice. You can choose individual cuts, or try the Selected Three-Cut Platter, which brings together special loin, special kalbi and premium short rib. It is offered as a set for 2–3 people and comes with a small bowl of rice, making it a handy option when you want to share several cuts.
Reviews also describe adding cuts such as skirt steak, upper mino and cheek meat to the meal. One diner enjoyed meat served with sauce alongside condiments and salt; choosing a few different preparations is part of the appeal. Start with heart sashimi or negi-tan (tongue topped with spring onion) for a change from grilled meat. For vegetables, visitors mention ordering a generous salad with grilled tongue and egg. The Hida Shichirin Salad is another option for adding greens between bites of meat.
Visitors report that the seating is divided into semi-private booths, which may suit a leisurely dinner with family or friends. For a larger group, there is also a hormone platter featuring special offal, tongue tip, heart and red centipede tripe. It comes with a small bowl of rice, too, and offers several cuts to share. To finish, choose from stone-grilled bibimbap, cold noodles or the stone-grilled Hida beef tendon curry. The curry comes in spicy or medium-spicy versions; one visitor chose the spicy option, describing a bowl with beef tendon and komatsuna greens. Catalana and yuzu sorbet are among the desserts, offering a lighter end to the meal.
Reservations are recommended for dinner, so it is worth booking ahead when visiting as a group.
