Shokado bento, known as a synonym for bento, originated here in Yawata. Shokado Shojo, a Buddhist priest of the Edo period, spent the last years of his life here. When Teiichi Yuki, the founder of Yoshikyo, visited the restaurant in the early Showa period (1926-1989), he saw a four-piece box that Shojo had used and devised the idea. By dividing the food into crisscross sections, the flavors of the tsukuri, hachisun, and nimono dishes are not transferred, making it both functional and pleasing to the eye. Enjoy the taste of the season from the delicacies of the mountains and the sea.

Located in front of Ishimizu Hachimangu Shrine Station. For more than 100 years since its establishment, this Japanese-style restaurant has served its famous mackerel sushi, rice bowls, tempura, and other dishes to worshippers. The mackerel stick sushi, which can also be purchased online, is made with high quality mackerel that has been rubbed in the Sanriku fishing grounds off the coast of Hachinohe and is particularly fatty. Each piece of sushi is handmade, using longtime techniques to balance the flavors of the mackerel with the right amount of salt and vinegar. The rice is made from Hinohikari rice produced in Yawata (served in the restaurant for 1,320 yen per three pieces).

Kyoto Tsuji Farm produces rice that has won numerous prestigious awards. In the spring, the farmer harvests the famous albacore bamboo shoots. Bamboo shoot rice is a product that was created as a result of an appearance on the popular TV program "Manten☆Aozora Restaurant. Ishimizu rice, which has won a national contest award, is combined with soft, raw albacore bamboo shoots to create a rice bowl that is soft and chewy. It is easy to heat up in a microwave oven.

The Yawata City Chamber of Commerce and Industry Young Men's Club created this dish as a "new specialty of Yawata! The result is Yaki-Ramen, a ramen made with Yawata's specialty kujo leeks and bamboo shoots. It is made with Yawata's specialty, kujo leeks and bamboo shoots, and flavored with chicken broth. It is available only from late March to early May, and only during dinner time. It is perfect for a hearty dinner or to finish off a night of drinking.

The one-of-a-kind glass works are carefully crafted one by one in a glass studio located at the foot of a bamboo grove in Otokoyama. Chopstick rests with bamboo motifs are made by mixing glass materials and Yahata bamboo, melting them in a kiln at 1,300 degrees Celsius, and specially blending them with the color of Yahata's bamboo. The tasteful green color reflects the glittering light, and its delicacy and profundity casually add quality to the dining table.