레스토랑 검색

Walk through the elegant entrance and find yourself in a stylish, relaxed space. Enjoy dishes that bring out the fragrance of their ingredients, in a wonderful atmosphere where you will be excited to see what is served next. Our recommendation is the Red Seabream Carpaccio with Watermelon Radish and Cherry Blossom flavored Vinegar, which heralds the coming of spring. This refreshing dish emphasizes seasonal flavors and good combinations. The allure of Aroma Fresca is spending an extraordinary mealtime, sitting by the window, as light streams in across the pure white table cloth. As you enjoy your food, take in the picturesque scenery, with the television tower across the skyline in the daytime and the illuminations at night. It is a pleasure to spend an indulgently long time reclining in the restaurant's comfortable chairs. This is one place that you will want to reserve for special occasions and birthdays.

MARUTO soy sauce is made from native soybeans and wheat grown in Nara Prefecture, brewed with yeast that has been kept alive for 300 years. With a mild salty taste and rich flavor, it has a gorgeous aroma when freshly made. To enjoy the aroma of freshly made soy sauce, "Otsukuri (sashimi)" is recommended. For the soup stock of the bowls, mild "heated soy sauce" is used. Takikomi Gohan (seasoned steamed rice), cooked with moromi (unrefined soy sauce lees), has a delicious soy sauce aroma that rises once when the lid is opened. The restaurant brings out the flavors of Nara's unique ingredients, such as home-grown vegetables, Yamato beef, and Yamato pork, and adds various expressions with soy sauce. Enjoy the unique flavors only available here.

Salvatore Cuomo Bros. is the restaurant where you can enjoy the spectacular view and Tokyo Tower from the 42nd floor, 180 meters above the ground. They serve vibrant and beautiful Italian cuisine created with carefully selected ingredients and grilled dishes such as steaks. There is also a Japanese food area. "tempura & sushi An" offers kaiseki (tea-ceremony dishes), Sushi, and Tempura. And "The BAR" is an extraordinary space to spend an elegant time. Please have a luxurious moment only XEX can offer in an adult space with a night view like a jewel box of Tokyo below.

antica locanda MIYAMOTO offers steaks of Akaushi beef and aged meat cooked slowly over a wood fire. The chef, Mr. Miyamoto, known for his ability to convey the charms of Aso and other parts of Kumamoto through food, is the master of the kitchen. The dishes use only the freshest ingredients from Kumamoto's rich natural environment. Especially, Akagyu is a precious Wagyu beef produced in Aso, with the world's largest caldera and Japan's most extensive grassland. The "wood-fired steak" is a dish that brings out the best of the beef and allows you to fully taste its lean meat. The restaurant is easily accessible from the city center, yet is located in a lush green area with a sense of history. Enjoy courses unique to Kumamoto in a relaxing atmosphere with plenty of wood and stone.

Our sushi restaurant is on Korakuen-dori Street, away from the downtown area. Owner Mr. Jun Yamamoto, offers [sushi that has a meaning and is worth having in Okayama]. In other words, we offer sushi that can be found only in Okayama, adopting the concept of [terroir (locality)]. The owner's parents run [Uosho], a renowned sushi restaurant that was found more than 70 years ago. Succeeding traditional techniques of [Uosho], he also sticks to using fish caught in the Setouchi area, as they have a mild savory flavor like the mild climate and character of the people in Okayama. Enjoy exquisite mildness of our toppings and a perfect combination with sushi rice that is also mildly seasoned with vinegar. Our outstanding counter is made with one piece of plain wood. Fully enjoy our sushi, side dishes, and tasty sake to find out why people came all the way to visit this shop.

Kikkaso is a restaurant where you can enjoy traditional Japanese dishes in a historical atmosphere. The building is a Sukiya Shoin style (Samurai-residence style) built in 1895 as an imperial villa. It is registered as a tangible cultural property with a long and honorable history. The head chef's cuisine is made of food in season or high-quality ingredients collected from all over Japan. Those dishes should come with sake or wine that a sommelier chooses, and you can enjoy the marriage with dishes. They propose refreshing and lively sake in summer and the best brand for hot sake in winter. In this pure Japanese architecture, you can see historical set-ups such as the Mukuri roof(curved roof) or handrails in the restaurant. One of the best parts is the garden, where you can feel the changing seasons.

Yoichiya Jikka Branch, a sea urchin specialty restaurant, offers selected sea urchins and tuna in a relaxed atmosphere. What truly captivates sea urchin lovers is the "5 Best Sea Urchin Comparison Bowl," purchased from various sources each season, all shining in golden. In addition, the "5 Varieties of Bluefin Tuna Comparison Bowl" is also popular, featuring tuna purchased from the renowned wholesaler Yamayuki in Toyosu, with different parts of the tuna and cooking methods. The restaurant's walls are decorated with scenes of Yoichi, creating a cozy atmosphere. This is a place loved by tourists and locals, where you can relax and enjoy your meal. There are also seats on the second floor where groups and families can unwind.

[Cave Yunoki] in Higashi Iwase, Toyama city, is a French restaurant accepting only 1 group a day. You can relax and enjoy in a spacious space in a renovated 100 year old warehouse that feels like a villa. Approximately 90% of our ingredients such as vegetables, seafood, and rice are from Toyama. Wild game such as wild boar and bear are available during their season. We also serve various alcohol from Toyama such as the local sake (Japanese alcohol) of Masuizumi and wine from SAYS FARM. Pairing (matching alcohol and each dish) recommended by our chef is also popular. Our restaurant is ideal to enjoy the ultimate moment feeling the blessing of Toyama. 

Immerse Konbu (Dried kelp) into warm water to extract the flavor, shave the dried bonito at the last minute before usage....these are basic techniques of Japanese cuisine, and we make sure to follow them. We buy seasonal ingredients directly from the locations in which they are famous. For example, we ask farms in Fukui to send us crabs and farms in Shimonoseki to send us fugu (blowfish) in the winter. We procure champignon from Yamanashi in autumn, and ayu (sweetfish) from Gujo-hachiman in summer. 30% to 40 % of our ingredients are shipped directly from the farms. We can provide a private space for business meetings. We welcome families to use our restaurant for celebrations. We are friendly without being intrusive in our conversations with our customers. My wife and I basically run this restaurant and all staff members are young, so there is no need to hesitate when you visit us. Good for lunches, business meetings, family get-togethers and so on.