레스토랑 검색

Kumeya is available without reservations at lunchtime but only by appointment for dinner. It is one of the most reputable restaurants where you can fully enjoy course meals prepared using the knowledge and techniques cultivated in pursuit of Wagyu beef. The "ASATO Pork Shabu-shabu Course" featuring  "Shimakuru Agu Pork," a purebred Ryukyuan native breed, is also highly recommended. With a modern and luxurious atmosphere, the restaurant uses Arima-yaki and Yachimun-yaki pottery for plates and sake cups to accentuate the dishes. Completely private rooms where privacy is protected are ideal for dining with your loved ones. If you're seeking a restaurant where you can create memorable moments for occasions like dates, anniversaries, entertaining guests, or during your travels, be sure to visit.

Soup made from bonito, kombu, and dried sardines completed with tsuyu sauce. "Tsuyu soup shabu shabu," which delivers the deep flavor of both meat and vegetables, is one of the restaurant's most memorable dishes. "Tsuyu soup shabu shabu" can be prepared with either Kirishima pork or Wagyu beef course. The dish uses especially good quality ingredients for an exceptional taste. The dish also unsparingly uses a variety of fresh vegetables. The chefs always try to create new dishes to cater to various tastes of different customers. One of the restaurant's specialty dishes, "Bamboo-steamed avocado pollack" is a rich-tasting dish with savory cream sauce. The restaurant is suitable for guests of all ages. It is good for any occasion, such as romantic dates, and group dinners. The courses are provided at a reasonable price, so please enjoy.

This dish has been a favorite ever since the restaurant opened. (The photograph is of abalone and green peas.) It enables customers to enjoy the delicious taste of seasonal vegetables. It also has a delightful light and fluffy texture. It's a soup that lets customers savor the delicious tastes of each season's fish. The fish are taken from the Seto Inland Sea. This is a flamboyant dish with a lot of volume, making use of ingredients, such as firefly squid, that are exclusive to a particular season. Please enjoy the delicious flavor. The concept behind the restaurant's service is "inviting you into my home." The idea is for customers to be able to relax, be themselves, and enjoy the food. We want everything to be just right, and warm service with a smile is really important. We are on the twelfth floor, and are very proud of the views from the large window in our restaurant. At lunch time, the wide skies are open before you, at dinner time you can watch the night skyline as you dine. Reservations for girls' ni

Our famous mackerel sushi is a dish with a refreshing aftertaste, produced by adding just the right amount of nihaizu (a mixture of soy sauce and vinegar) to kelp and then dipping it in citrus fruit juice. Even in our course meals, we prepare the seasonal sea food in a range of different styles, such as sashimi (sliced raw fish), as soup, or grilled. The main focus at our restaurant are the course meals, but we can change the ingredients and cooking method after consulting with the customer placing the order. We place emphasis on responding to the customers and promise them a good time. We have two different types of private rooms, with chairs or floor seating available. The Japanese style floor seating has a space for your legs, so that you can stretch out and relax. If you want to enjoy the charms of a Japanese style restaurant, we recommend our 10 seats at the counter.

This is the third restaurant of sushi kappo [shirohacha], which runs restaurants within walking distance from JR Toyama station. It is a 5-minute walk from Toyama station, a great location for both locals and tourists. Their specialty is sushi and course meals prepared with fresh seasonal seafood purchased at the market by the manager, who is also the head chef. The restaurant's seating is versatile, and people can enjoy their time in a private room or at counter seats depending on the occasion and number of people. They confidently call the rooms "private" as they are able to make private space from a small group of 3-4 people to a large group of around 30 people. Seasonal gourmet of Hokuriku and Toyama dining at such settings will make you feel luxurious at any occasion, from business meetings to family dining.

[SHIROSAKA - Sumibi Kappo] serves Japanese cuisine filled with the sense of the season. Our restaurant quietly stands close to Akasaka Station, away from the hustles and bustles of the big city. After passing through the cozy stone pavement and the entrance with a white shop curtain, is the warmth of wood in a Japanese space that will comfort and relax you. Enjoy our [Recommended Seasonal Course] using an abundance of seasonal ingredients, such as exquisite [Charcoal-Grilled Alfonsino, Marinated with Kinome Miso (miso mixed with young Japanese pepper leaf)] with a fluffy texture, created by our skillful chef. To enjoy wine and sake (Japanese alcohol) with our course, [Omakase Paring] is highly recommended where we select for you the ones that will match your meal. We are also ideal to entertain guests from foreign countries, as English speaking staff are available.

SHISHA LOUNGE MARRAKECH is a dining bar just a 3-minute walk from Tenjin Station. The inside is dimly lit by lighting and chandeliers obtained from Morocco. It features arrangements of European antique sofas and furniture, giving Marrakesh both an international mood and a relaxed atmosphere. The expansive menu has both Western and Middle Eastern cuisine, and all dishes, including the cake and dessert, are carefully handmade. They usually have over 70 kinds of cocktails, and they can even make drinks that aren't on their menu. In addition, they have many options for alcohol, including beer and highballs, and soft drinks, including coffee, black tea, and herb tea. This restaurant is recommended not only for those who enjoy shisha but also for those who want to enjoy an exotic atmosphere and cuisine.

Our shop's soup is most best for making "soy-sauce ramen". It is carefully simmered for over a month in order to get the perfect shoyu tare sauce. From this complex process, its profound flavor is achieved. Not a fan of frozen meat, we only use fresh Hokkaido meat for our roasted pork fillets. Because we are also opposed to dense soup, we add water to achieve just the right amount of richness. We have always believed that even the flavor of the soup should connect with the customer's heart. "Unchanging spirit and sincere service" is our motto and we constantly aim to serve our customers with a smile. Aside from the ramen, the building in itself is noteworthy. Constructed at the beginning of the Showa era, this stone warehouse has a dignified charm. Inside, there is an atrium with plenty of open space for an enjoyable dining experience.

Our freshly prepared sashimi (raw fish slices) is brought to you by way of an exclusive supply route that allows seafood caught in the morning to be served the same day at noon, which offers a level of flavor you can’t miss out on. Also, when preparing sashimi, we sometimes let the fish rest for two to three days to extract the unique taste of the fish. In addition to that, we like to use ingredients from chef's hometown Yamanashi Prefecture as much as possible. Therefore, we prepare our croquettes using lean ground meat from Koshu beef, which goes well with the nagaimo yam. we want guests to discover something new through our cooking, which gives us the incentive to work hard every day to present guests with the best seasonal flavors Yamanashi Prefecture has to offer, along with great sake. Our restaurant is nestled quietly in a back alley of Sangenjaya, a noted gathering spot for foodies. The secluded location is perfect for dating incognito, and there is also a private room where you can spend your time