Originally built in 1901, the building is located in the historic Hydraulics District, which was Buffalo’s earliest manufacturing area dating back to the 1820’s.

Upon walking into the restaurant, seafood lovers are greeted by a seafood display featuring the fresh catches offered on the menu. Dobutsu specializes in the cuisine of the American and Asian Pacific region, highlighted by globally sourced fresh seafood and shellfish programs and traditional noodle dishes.

The menu translates to the interior design with subdued blues and greys of the sea, fish sculptures against exposed brick walls and fishhook coat hooks. Cork subflooring helps keep the noise levels down when the restaurant is full.  The bar has seating for 30 and the dining areas accommodate 90. There is also a designated bar area for a raw and cold menu – a nod to noodle bars of Japan and Hawaii. Those dining in the large private dining room have an excellent vantage point onto the main production kitchen.