An underwater restaurant in the Yobuko district of Karatsu, Saga Prefecture, known for Yobuko squid, will receive a new vessel as early as this summer to continue operations. Opened in 1983 as Japan's only underwater eatery, it features the signature dish 'ika shumai,' or steamed squid dumplings. President Junko Ota notes that the facility has endured thanks to customer support and aims to evolve as a local symbol.
The underwater restaurant Manbou in the Yobuko district of Karatsu, Saga Prefecture, has operated for over 40 years since opening in 1983, renowned for its Yobuko squid dishes. Located at a depth of about three meters beneath the sea, it allows diners to observe fish like horse mackerel and sea bream swimming nearby through four large windows, each 90 centimeters tall and 150 centimeters wide, while enjoying seafood.
Upon opening, the restaurant drew crowds with offerings such as steamed squid dumplings and squid sashimi. The ika shumai, made from minced squid and fish paste wrapped in finely chopped wonton skins, gained national fame after featuring in a major beer company's television commercial.
President Junko Ota, 46, joined the family business around age 27 and succeeded her late father, Yoshihisa Ota, who passed away in 2021 at 77. Yoshihisa conceived the idea in 1980 as fisheries tourism linking fishing and travel. Facing no precedents for a structure combining architecture and a ship, and lacking Fire Service Law provisions, he negotiated with central and prefectural governments alongside shipbuilders to open in 1983.
Ota streamlined unprofitable operations like land-based pufferfish farming and lodging, turning the business profitable. In 2019, the company affiliated with Kyushu Railway Co., or JR Kyushu, expanding sales through JR group retail stores. Manbou Corp. is now a JR Kyushu subsidiary.
The current aging structure will cease operations around May this year, to be replaced by a new vessel built at a Nagasaki shipyard. Fixed to pillars, the new ship will span about 800 square meters, similar to the current size, but with slightly fewer seats than the existing 190 to allow more space. It will prioritize table seating for elderly comfort, except in some private rooms. Underwater floor windows will be larger, with shutters for safety. A new 400-square-meter fish tank connected to the restaurant and pier will offer fishing experiences.
"We've been able to continue thanks to the love of so many customers," Ota said. The new vessel is set to be installed at the same location as early as this summer to resume operations. "In the new restaurant, we plan to have features that will please our customers even more than before," she added. "This is a very important establishment I took over from my father, so I want to nurture it as a local symbol and make sure it continues to be loved for the next 40 or 50 years."
Yobuko squid, caught in the Genkai Sea off northwest Kyushu and landed at Yobuko ports, is prized for its translucent, thick flesh and freshness. It gained popularity about 50 years ago when a local fish wholesaler began offering live sashimi preparations, drawing tourists nationwide.