레스토랑 검색

"Meijin Wagyu," raised in a consistent breeding environment, contains 55% oleic acid and is leaner than ordinary Wagyu. The specialty "Takikiniku" served at "Takikiniku Meijin Wagyu Maru" further enhances the deliciousness of the beef. It is cooked with sliced "Meijin Wagyu" placed around and 21 kinds of vegetables in a special momidare (marinate sauce). The meat is dipped in sauce and cooked until it turns a beautiful rosé color. The vegetables are added little by little and simmered, adding the flavor and sweetness of the vegetables to the sauce. In addition to the signature "Cooked Meat," the course menus are also recommended to enjoy the popular dishes fully. The restaurant has a calm atmosphere, and private rooms are also available, mainly with table seating, which is ideal for girls' parties, dates, and business entertainment.

For our "Sardine Beccafico," flavorful herbed breadcrumbs are mixed with oranges, raisins and nuts, and wrapped in sardines. This is a very common dish in Sicily. The fresh oranges and the crisp Italian parsley will make your mouth water. Freshness is the utmost importance for seafood, so the freshest fish is piched up every morning from Tsukiji. We believe the quality of the cuisine will increase just by listening to the ingredients and sensing what they are saying. Each dish is thoughtfully made by the chef. He aims to pay attention to the voices of his valued customers. In order to do that, he proactively approaches them, which he believes is a learning experience in itself. "At Tante Grazie, you can be fully entertained by our cuisine. We take care to create a casual atmosphere where the customers can easily converse with the chef and enjoy everything there is about the restaurant."

Located around the Naga-machi Samurai District, tawara is a hidden French restaurant with a sophisticated atmosphere. Chef Mr. Tawara, who honed his skills in Kanazawa, France, and Kyoto, carefully selects local seasonal ingredients and offers course menus consisting of small portions but many dishes with a Japanese twist. His brilliant sense makes various seasonal ingredients into gentle and delicate plates as if you are witnessing happy magic. The restaurant's dreamy prices, 12,000 yen for a 10-course dinner and 7,000 yen for a 7-course lunch, are also very graceful. The restaurant offers a selection of natural wines with gentle flavors, mainly from France and Japan, and a wide variety of local Japanese sake. Whether it's a date, anniversary dinner, ladies' lunch, or a special meal during your travels, you can create wonderful moments on every occasion.

The Chintan broth, which uses 100% Banshu Ako salt and contains seafood, is not only the pride of Temma Ramen but is also attracting a lot of attention from the media as a typical dish from Ako. The city of Ako is immediately associated with salt. We wanted to create a dish using this typical local ingredient. We hope it will generate publicity for Ako and salt-flavored ramen (noodles). If you look forward to coming again or to seeing how the menu changes then this is the ramen for you. It's a really interesting menu that is always planned based on what we hear from our customers. It is unusual to find a ramen restaurant that is so spacious. We have a tatami mat seating area and children are welcome.

According to Owner Chef Inagaki, they carefully select the highest A5-rank Japanese black beef with savory red meat and sweet fat, regardless of the production site. They also carefully stock fresh ingredients, such as seafood from Shonan and organic vegetables from contracted farms. Their dishes have mild yet rich savory tastes, bringing out the original flavor of the ingredients to their maximum. Their relaxing and casual atmosphere will heal and give you energy. Ideal to be enjoyed alone or to drink quickly as well. [Roasted Tilefish with Scales] is recommended in spring.

“Butazanmai” is an enhanced version of our flavorful and fragrant “butadon” (rice bowl dish with pork) that combines domestically produced pork, binchotan (a high-grade charcoal), and a sauce developed over many years by Sorachi. Ever since we first made it, our hearty butazanmai has been an extremely popular item on our menu, and it is limited to 50 meals each for lunch and dinner! Hokkaido ingredients are truly delicious, and since we want our guests to experience these delicious flavors, we use pork and rice sourced in Hokkaido. The pork we use is domestically raised in Hokkaido primarily, and 100% of the rice we use is also from Hokkaido. Even though most of our staff works part-time, we still provide cheerful and hospitable service to each and every guest. We are very serious when it comes providing an extraordinary and piping hot butadon (pork rice bowl), and we would be delighted if you invited your family and friends and came to Ippin and enjoy our signature meat dishes. We also have takeout,

[Kushi tei], a Kanto base chain restaurant, opened in Dai Nagoya Bldg. The original [Kushiage] is fried in 100% sunflower oil and has a healthy light taste, so it is popular also among ladies. The secret of thin coating and the light flavor is the dough mixed with original balance. Fresh bread crumbs make the crispy texture. We recommend [Chef's Choice Course] with kushiage of Chef's selection from the 30 varieties on the menu. Waiting imagining the next skewer is also fun parts of the meal. Counter seats, booth, or private rooms are suitable for various occasions.

Freshness is everything when eating thinly sliced or lightly grilled anago (eel). It is deliciouly sweet and textured. Our customers especially enjoy this dish as few restaurants serve it. You can enjoy the savoriness of the anago's high-quality fat with the simple grilled preparation. With a passion for freshness, the restaurant uses natural anago only. With high scarcity value, the "Ikizukuri" is a proof of freshness. Of course, you can also enjoy "tempura" and "fried eggs". In recent years, many young sake brewers have made efforts to brew new, interesting local sake, putting many delicious drinks on the market. We always offer around twenty varieties. For those wishing to taste a variety, we offer half servings (90cc) for your enjoyment. We are situated four minutes from Yakuin Station on the Tenjin Omuta Line. Tora-San is an Izakaya (Japanese style bar) famous for delicious food and fine alcohol. Do not be surprised to see a woman eating alone here. "I was brought up to choose fish properly, so expect to

Irrespective of the kind of skewer dish, we are dedicated to savoring the beauty of the moment given by each ingredient. Due to this, we use only high-grade charcoal and grill our dishes over charcoal. Definitely come and taste the beautiful flavor of our ingredients through the salt and salted miso, made with our secret recipe. Free-range "Kirishima chicken," raised for seventy days, is exceptionally lean and mostly devoid of that characteristic smell of chicken. Sent directly from the place it was reared, the chicken meat is immediately prepared and served that day. Also, take the time to savor the briefly boiled "toriwasa" chicken breast, imbued with the freshness of life. We are not only particular about the main ingredients. We also pay attention to the things that bring out their flavors-the high-grade charcoal, the wasabi with the toriwasa and the restaurant-made salted miso with grilled skewers. Our spacious armrest chairs and marble counters are suitable even for birthdays and anniversaries. On those