레스토랑 검색

The rice is for sushi only; the vinegar comes from Awaji Island and is made to match the topping perfectly. The topping differs according to stock, but many of the toppings will make you feel the season. The sweetness in its flavor is something only raw tuna can provide. We always serve our customers with a smile. We get many customers from different age groups, so we put great effort into making conversation with our guests. There are also course menus for formal company, such as memorial services or parties. You can bring a group to our restaurant as well, and, if you make a reservation in advance, we can provide a shuttle bus service.

The richness of tofu skin and the saltiness of dry-cured ham is topped off with an exquisite balance of basil and balsamic vinegar. Enjoyed by a wide variety of diners, we came up with this unusually delicious pairing through trial and error. The father of Mr. Ota, our chef and owner, is a fisherman who collects shellfish on Himakajima Island, and his mother then dries the fish overnight and pickles it in soy sauce. Mr. Ota receives his seafood directly from them, and so has absolute confidence in the flavor and freshness of the food he serves. He aims to delight his guests with the prices, too. We pay close attention to detail, like serving sashimi first and dishes in the guests' requested order. We also take care to match our service to our guests' mood - prompt for guests with children, relaxed and casual for those who want to unwind with friends over a meal. We have a menu full of colorful, attractive dishes like our "Grilled Salmon Carpaccio." With healthy seafood and a friendly owner, it's no wonder why

Mr. and Mrs. Pengin developed the renowned [Pengin Shokudo's Ishigaki-jima Chili Oil] that triggered the boom of [chili oil to eat]. This [Pengin Shokudo] first opened as a tasting place to spread [how to enjoy the Ishigaki-jima Chili Oil]. With the concept of [dishes serving to own sons or to the guests who are visiting Pengin family], they serve carefully-selected vegetables and fruits grown at home. The menu has been developed with the concept of [Nuchi-sugui (the medicine of life)], using chemical-free, seasonal, and natural ingredients. Feel the affection through their dishes with a warm taste which is good for your body and mind. The dishes express their thoughts that cannot be put into words. Please visit to encounter the [Pengin's home cuisine].

Our chef Sano tells us that while he was training in Italy, he had to make pasta by hand over and over. Among all of the pastas he made, he was most proud of his "Japanese Beef Bologna-Style Meat Sauce Fettuccine," which features a tomato-less meat sauce and noodles with a distinctively chewy texture. Sano tells us that when it comes to meat, "we use everything from the head down to the hooves, and no parts are wasted." Whether they need to be grilled, steamed or stewed, he enjoys getting the best flavors out of his cuts with the ideal cooking method and preparation for each one. He is particular about making just about all of the food we serve here by hand. Instead of buying ready-made goods, he stocks up on ingredients to cook with. He even uses herbs and seasoning grown in his own vegetable garden. Pizzeria Austro sits at the edge of a pond. Relax and enjoy a drink and a meal in a soothing, tranquil environment, surrounded by lush nature. A hiding place for adults, away from it all.

Planetarium Yakiniku 72&BarB is a new restaurant concept offering yakiniku courses, service, and an impressive atmosphere. You can enjoy tender meat from only the choicest cuts of the highest-grade Japanese black beef carefully selected by a first-class meat specialist and an authentic planetarium at the same time. Please experience this unique concept in a romantic restaurant inspired by the night sky!

[Ponta Honke] was founded in 1905. The first generation chef at the Imperial Household Agency developed this deep fried cutlet Milano Style in a tempura way, which is considered as the first original [pork cutlet]. During the cooking process, we strictly select pork loin, take off its extra fat, and fry pork with the lard removed from the extra fat at a low temperature, then raise the oil temperature little by little. Enjoy this beautiful golden batter with a light texture as well as a good aroma and rich taste of the lard added to the savory meat. Of course, our specialty is not only [Cutlet], we also offer exquisite western dishes: [Tongue Stew], and [Deep Fried Oyster] that have been loved by the guests for a long time. Here you can fully enjoy the taste of the old-established restaurant run by 4 generations. 

A 3-minute walk from Kyoto Station! Private Japanese-style rooms can accommodate from 2 to a maximum of 130 people. They offer a wide variety of Japanese courses featuring a variety of tasty seasonal ingredients. The chef will entertain you with a variety of creative dishes prepared with great care. Their fresh fish is purchased daily from the wholesale market. Please enjoy the chef's carefully selected fresh fish.

Picanha is the most popular cut among churrasco. It uses red meat from near the tail of the cow. We are careful to let the meat brown while letting the inside stay tender. People tend to think of meat when they think about Brazilian cuisine, but we design our menu to include a lot of vegetables to balance out the meat. Some of our ingredients come from Brazilian farmers, and small details are never overlooked in any area. Because we want you to enjoy the churrasco at its best, we bring freshly-cooked meat right to your table. We are also mindful to provide cheerful and friendly service so that our customers can have a great time. Days with live performances are recommended for birthday parties. All of our staff will celebrate with you, along with the music on stage. We also have live performances by Brazilian bands and samba shows, so please inquire for more information.

The restaurant carefully selects ingredients by working closely with local suppliers and nearby farmers. Rakuten satisfies your appetite with izakaya cuisine that uses abundant high-quality seasonal ingredients unique to the region of Hokkaido. The owner runs the restaurant with his daughter and grandchildren in a family atmosphere. Various dishes are served, such as the spicy and satisfying "Spicy Lamb with Mint Sauce" and "Cold Noodles with Sea Urchin and Salmon Roe" to enjoy the delicious seafood taste. A full lineup of alcoholic beverages to match the cuisine is also available. The modern and relaxed Japanese-style restaurant is ideal not only for the drinker but also for date nights and dinners with friends.