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Our signature tsukune meatloaf is made from a perfect blend of duck and chicken meat, and combines the delectable juices from both fats. Add an egg boiled in a hot spring for maximum pleasure. The chicken is certified and delivered fresh daily from the Tsukuba farms, and is cooked with high-grade charcoal to bring out the best flavor of the chicken. We also serve rare sake from Kyoto and Yamagata that are hard to find within Tokyo. Come with a partner, or even by yourself -- we would love to have you sit at the counter to watch where the piping hot food comes from, have a lively conversation with our head chef, and make yourself at home!

Kiyomizu offers high-quality Japanese cuisine. Here, course meals are served using carefully selected ingredients, bringing out the best of the ingredients. The chef is Mr. Moriwaki, the 2nd generation. He presents a variety of dishes, such as "Sashimi Assortment" and "Seasonal Appetizers," which are beautiful to the eye. A wide selection of Sake and wine, which go perfectly with the meals, is also available. Many people from within and outside the prefecture visit the restaurant because of the popularity of the service that accommodates the guests' wishes. The restaurant's interior has a relaxed atmosphere, with wood as the basic tone. You can enjoy conversation and the lively atmosphere at the counter seats as you watch the chefs work up close. The restaurant is also equipped with spacious private rooms perfect for large parties and business entertainment. Come and enjoy a gastronomic experience in a comfortable space.

At our [LA MAISON DU ISSHO Vin] in Asakusa, fully enjoy dishes using high-grade ingredients. Among various rare dishes such as [Lamb Grilled with Fermented Bean Curd] and [Kisslip Cuttlefish with Tapenade], our specialty is [Kuwayaki (pan fried) with the Skin of Kogen Hinaidori-Chicken] bringing out the nice aroma of the skin by using a method called [confit] where the skin of Kogen Hinaidori-Chicken with a rich aroma is slowly grilled at a low temperature. You can also enjoy its crispy texture outside, and chewy texture inside. Our wide variety of drinks includes whiskey, wine, and unique cocktails such as [Savory Red Eye]. Inside the restaurant has a modern-Japanese space with a relaxing atmosphere. This sophisticated space is suited as a social meeting place for adults.

Mahoroba Irori Shinsaibashi offers a wide selection of ingredients from all over Japan, grilled over irori hearth with binchotan charcoal at your table. The restaurant's Irori-yaki (grilled food over an irori hearth) is an evolution of the traditional yakiniku style. The specialty "Harami (skirt steak)" is sourced from Sayo-cho, Hyogo Prefecture. Its fluffy finish brings out the best flavor of the ingredients. There is also an attractive lineup of sake from the Naohiko Noguchi Sake Research Institute and wines selected by a senior sommelier to enjoy pairing. The restaurant, designed in the image of a warehouse, is equipped with fully private rooms and table seating facing the kitchen. Enjoy delicious food while relaxing in a space full of Japanese atmosphere, such as wallpaper used with Japanese paper and Arita ware vessels.

Once you pass through the ticket gate at Nagoya Station's south exit on the Shinkansen, you will encounter a representative player of Nagoya cuisine in about a minute. Located in the Taiko-dori Exit Umaimon Street inside the station, the Maruya Honten is a renowned restaurant for the famous dish Hitsumabushi allowing you to savor the charm of eel in three different ways until the final ochazuke (rice with green tea). The secret sauce based on tamari soy sauce has been replenished with traditional methods for 180 years since the late Edo period. The carefully selected eel and rice are accompanied by electrolyzed water to remove any unwanted odor from the eel, and the tea is an original deep-steamed tea. The eel is grilled to perfection, with the excess fat removed to ensure a non-fishy taste in the ochazuke. Takeout options are also available. In a serene and sophisticated Japanese modern atmosphere, you can enjoy the abundant flavors unique to Nagoya.

The key to the flavor is the secret sauce based on the traditional tamari sauce, replenished for 180 years in a cedar vat for six generations. Carefully selected fresh eels are further specified, and only the most suitable ones are used. You can enjoy the taste of the most highly specialized chefs. Maruya's Hitsumabushi (eel and rice dish) not only focuses on the quality of the eel but also places great importance on rice, soy sauce, and water to ensure a safe and enjoyable dining experience. Additionally, the accompanying pickles are carefully prepared by skilled artisans without using machines. As for the tea, it is meticulously selected deep-steamed tea from a specialized tea garden, showcasing thorough dedication and attention to detail in every aspect, not just the Unagi. Visit Maruya Honten for Hitsumabushi and eel, which decreases cholesterol and is a source of fatigue relief. 

Try our bone-in lamb steak -- with specially prepared grill lines sizzling on a piping hot griddle, it's as much a feast for the eyes as for the mouth! Our fresh soy sauce-based sauce with ginger, apple, and onion is so good some people even order it by itself! Delicious with grilled meat and boiled vegetables alike. Nothing is as important to us as making you smile. We always take care to be attentive and watchful so we can be sure you will enjoy yourself. It is our mission to have you enjoy delicious Genghis Khan. Our homey atmosphere features tatami mat seating, making it safer for children and the elderly. Relax without a care as you enjoy this lively, at-home atmosphere.

We are a little away from the Kokubuncho-dori street, with an attractive cozy atmosphere that makes you feel like to be a repeater. We serve various seasonal tastes of Miyagi, such as fresh chicken which is manually-prepared at the restaurant and slowly grilled with charcoals. Our menus are very reasonable, for example popular [Ponjiri (around coccyx of chicken)] is from 100 JPY a stick, and highballs (whisky and soda) are from 290 JPY a glass. We also serve a wide range of sake and shochu (Japanese alcohol), not only renowned ones from all over Japan, but also various local ones from Miyagi, being true to our name (sakedokoro means a drinking place). We are suited not only to enjoy a meal, but also for after party or as a bar to visit very late at night to call it a day.

When our chef came back to Japan, we tested a wide variety of local chicken breeds. We found that Fukushima's Date chicken offered the finest flavor-and that free-range poultry boasted the highest-quality meat. We've continued to use free-range Date chicken since we opened our first restaurant in Tokyo. We do every little thing ourselves at our restaurant, right up to igniting the pilot lights on our stoves and preparing and refilling the dipping sauces. We spend the entire morning and more preparing our cuisine to bring you the most delicious yakitori. If this is your first time visiting our restaurant, we recommend a seat at our counter. Here, we can prepare your meals precisely to your liking and offer the best showcase of culinary and grilling skills. And, of course, yakitori(grilled chicken skewer) is at its best when it's right off the grill.