레스토랑 검색

The chirandori is imported directly from Kagoshima Prefecture every single day to be roasted over a charcoal flame. The chewiness of the meat combined with the umami of free-range chicken is quite satisfying. Definitely try this item. The vegetables are from Kumamoto, and were grown without pesticides. Everything we buy is reliably high-quality, from trusted vendors only. We are also quite particular about our domestic beef, Kagoshima kurobuta, and Satsuma "chirandori" chicken. The vegetables, easy to digest, as well as the high-quality, directly-sourced free-range meat, increases umami and makes the entire dish more delicious. Pay special attention to the volume of the food. There are seats that allow you to get a great view as you eat. Eating a firewood-cooked meal as you take in the panoramic view adds to the appeal of your meal. Great for outings with friends or family.

In traditional kaiseki (course meal) dining, "Owan" bowl dishes are particularly important. Our bowl dishes include snow crab fritters, "Shogoin" daikon radish, mushrooms, red kidney bean greens and thick wakame (seaweed) topped with grated turnip. It is an elegant soup, with exquisite, vivid flavors. We only select crabs with the finest texture. A firm texture blends perfectly with the miso (fermented soybean paste) and the sweetness of the flesh. Recently we have used crabs from Kami, in Hyogo Prefecture, but we're actually more interested in sourcing the finest products available in season than in simply focusing on famous production areas. Proximity with out customers is also a distinctive trait of Kansai cuisine. Without being invasive, we like to hold moderate conversations with our customers, adapting to their desires and personal preferences, and striking a delicate balance that really takes years of experience to master. Our restaurant is rather small (roughly 10 square meters) and the floor space

An elegant wooden wall stands on an alley paved with stone. The Kagurazaka Oishinbo is a Japanese house that retains the atmosphere of a traditional Japanese restaurant. The tatami rooms, tables, and counters are all quiet and relaxing. The private room in the attic at the top of the stairs is the perfect place to spend a special moment. The yuba (tofu skin) and wheat gluten, which many people come to enjoy, are from a long-standing store in Kyoto called Hanbey-Fu. The simple "Namafu Dengaku" is served with red or white miso paste and aromatic sesame or leaf bud miso. Delicacies such as "Fresh Yuba Spring Rolls" and "Yuba Fondue" are also available, making the most of the flavors of the ingredients. A wide range of lunches is available, from weekday lunch specials to yuba-based meals. You can enjoy a comfortable and relaxing time during the day or at night.

With its origins in Shoheikan and Kappo Shohei, a Ryokan inn with a history of about 100 years in Shinjuku Yotsuya, this restaurant is proud of seasonal seafood dishes and charcoal-grilled dishes using fresh ingredients luxuriously. Ingredients are carefully selected every morning at the Toyosu market. From seasonal fresh fish directly from the market to tuna from "Usufuku Honten Shofukumaru," a longline tuna fishing boat, the restaurant selects the finest products to confidently recommend.　With a motto of passing on Japanese food culture from the present to the future and beyond, they also offer a wide selection of sake and other alcoholic beverages of the finest quality. This is a place where people can talk about their feelings and love while feeling the blessings and richness of nature. Genya keeps operating in Yotsuya under the slogan "Sake, Fish, and Love" to maintain a space where people can relax and enjoy themselves. 

The restaurant's name, Kan Agari, means that when sake is heated, its flavor increases considerably. The restaurant carefully selects delicious sake to warm from all over Japan and serves fireside-cooking dishes that go well with it. A specific recommendation is the Grilled Fresh Fish of the Day. The fresh fish of the day, which changes daily and comes directly from the fishing port, is roasted over quality binchotan charcoal, and the flavor of the fluffy, savory grilled fish and sake complement each other. Dishes made with seasonal ingredients, such as whole simmered fish, are prepared to match the flavor of the sake. To finish the meal, rice from Mr. Yoshimitsu Honda, the best rice grower in Japan, is cooked in Nambu Ironware. The old-fashioned furniture and tatami floor create a nostalgic and comfortable atmosphere. This restaurant is recommended for a meetup after work, meeting friends, or banquets. 

Kanazawa Sekitei offers novel cuisine arranged not only in traditional Kaga style but prepared also with local vegetables and seafood from Kanazawa areas. The restaurant takes pride in their tradition of ryotei cuisine and old customs native to Japan. Sumptuous dishes range from juicy and rich, tasteful [Grilled seaperch], [Shabu-shabu] (sliced meat parboiled with vegetables) served with our original ponzu (citrus seasoned soy sauce) and sesame sauce among other fine meals. Interior is designed in traditional Japanese style and large and small private rooms, including space floored with tatami and tables, are also available according to the number of guests. Guests can hold gatherings among close friends, business table, traditional celebration and ceremonies and other events at the restaurant for a worthwhile dining experience.     

The restaurant offers steaks at reasonable prices, including the extremely rare part "rump cap," which only around 4kg can be taken from 1 cattle head, as well as "outside," "sirloin," and "flap meat. The char-grill island, surrounded by counter seating, is the stage where the professionals prepare authentic charcoal-grilled steaks, which you can enjoy heartily with wine in a casual atmosphere.

[Kanda Unomaru] offers savory sushi recommended by Master Chef Nagata. They do not have a menu, as they offer different seasonal ingredients stocked each day. This restaurant is a branch of [Unomaru Main branch] in Nihombashi. They stock seafood from the Toyosu market, as well as from Fukuoka, Saga, Ishikawa, and Shimane prefectures. These ingredients are prepared in different ways according to the season and condition, offering different tastes even from the same fish. Various seasonal a-la-carte dishes are also available, such as [Edamame Tofu] in summer, and [Simmered Monkfish Liver] in winter. Dinner course is offered at 16,500 JPY. There is no reservation needed for lunch, so feel freely to walk in.

Kanimatsuba Main Branch offers Matsuba snow crab dishes and other delicacies unique to the area. The restaurant is located near Ajiro Fishing Port, which boasts the largest Matsuba crab haul in Japan. Matsuba crabs, the key ingredient, are carefully selected by the restaurant's owner, third in a line of fishermen who have been in the business for generations. The crabs are directly shipped live to the restaurant, and the restaurant only serves the freshest crabs. The restaurant offers courses, set menus, and individual dishes, so you can choose food befitting the occasion. Enjoy all sorts of crab dishes, such as grilled crab, crab sashimi, boiled crab, and crab and vegetable hot pot, prepared by our skilled chefs. Everything in the restaurant is refined and high in quality, from the food to the carefully selected brands of sake and the tranquil atmosphere in the private rooms. This restaurant will delight you with Matsuba crab, the king of winter delicacies.