People came to have more freedom in time and the movement of space due to the development of science. It allowed cultural factors, in particular food, to move to other countries, and the phenomenon is now happening more actively. People of each country shows a strong tendency to globalize and commercialize their food for tourism. The time to export food and food culture to other countries will come true soon. Thus, the research aims at investigating how ethnocentrism and open disposition influence the use frequency and satisfaction of foreign traditional restaurants. It is expected that the result of the research will be a fundamental material for ethnocentrism related to the food service industry.