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IBUSANA is yakiniku (Japanese BBQ) and steak restaurant. It offers Ibusana beef, a rare Japanese brand that crosses Takenotanitsuru Beef, pure-bred Japanese beef that only a few dozen remain in Japan, and Kuroge Wagyu beef. The owner, who is also a rancher, pursues its delicious taste. Guests can taste courses and cuisine that freely use Ibusana Beef, of which only 10 heads are shipped annually. Recommended for both red meat lovers and meat lovers in general. 

Yakiniku Hanabi is a restaurant quietly located in Nishiki, Nagoya City. It is a yakiniku restaurant that serves delicious meat, not sticking to branded beef but always paying special attention to sourcing the best quality parts of the time from all over Japan. The restaurant offers various courses and a la carte dishes, including its signature "Ippon-yaki (grilled meat chunk)," in which your choice of meat, such as sirloin or rump, is carefully grilled right before you. The unique namul and cold noodles made with seasonal vegetables are also very popular. The restaurant's interior consists of five floors, each offering different ornaments such as Swarovski crystals, lead, terracotta, and washi paper (Japanese paper). The guests will be amazed by the stylishness and comfort of the space. Whether for business entertainment or family dining, the restaurant invites you to experience a tasteful and delightful moment. 

Located almost in the center of Shinchi Hondori Street in Kita-ku, this restaurant is the perfect place for welcoming and farewell parties, New Year's Eve parties, family gatherings, business entertainment, and more. It can used for a variety of occasions. The Shokudoen's signature "Hana-ami Short Rib" has numerous mesh patterns prepared by expert chefs running their knives through the meat. These patterns allow the fat to be seared perfectly, intensifying the flavor of the short rib. Savor the exquisite taste of premium Japanese wagyu beef.

Shabuzen Kawasaki Branch lets one enjoy excellent shabu-shabu and sukiyaki that can only be found at a specialized restaurant. Their shabu-shabu features sesame sauce and ponzu vinegar, and the sukiyaki is made starting with high-quality warishita stock. The carefully selected Japanese Black Wagyu rib-eyed steak is high quality, featuring melting texture and flavor that spreads in one's mouth. The restaurant has an excellent location within the Kawasaki Nikko Hotel in front of JR Kawasaki Station. It is easy to access by public transportation, and the area is easy to get around, making it a well-regarded restaurant that both Japanese and non-Japanese guests can visit easily. The restaurant's interior uses a lot of trees and has a warm and relaxing atmosphere. They have table seats that can be used casually and individual rooms with comfortable low kotatsu tables where one can relax. This Japanese restaurant is recommended for various occasions, such as entertaining, anniversaries, auspicious family events, an

USHIGORO Bambina only uses rank A5 Japanese black wagyu. Wine has been carefully selected under the supervision of the famous wine expert, though it is reasonable, such as comparable to expensive wine. Wine goes well with the meat of the highest quality. USHIGORO Bambina wants you to enjoy eating meat and wine together. On the concept of "Offer the incredibly delicious meals at reasonable prices!" they promise the excitement of postprandial overwhelming cost performance.

[Kappo Ren] is 4-minute walk from Miebashi station of Yui Rail Line. The attraction of this authentic Kappo (Japanese cooking style) is its style of serving Tempura or Char-grilled BBQ of seasonal ingredients in front of the guests. The recommended Tempura dish [Kurumaebi (Japanese tiger prawn)] is deep-fried in crispy light batter, you can enjoy the freshly fried tempura with salt. The two popular ways of appreciating Black wagyu is light [Shabu-shabu wan], the owner's recommendation, or [Oba-maki] thick sliced Wagyu in deep fried Tempura. After seasonal [Otsukuri (Sashimi)] or [Sumibi-yaki (Char-grilled BBQ)] with sake, you can finish off your meal with seasonal rice, for example, Niigata produced Koshihikari rice cooked in an earthen pot. This is the way you can fully enjoy the essence of Japanese cuisine. The white wood decor of the restaurant gives a modern and sophisticated impression, with eight counter seats as well as two private rooms which can cater for up to 14 people.

USHIGORO Bambina only uses rank A5 Japanese black wagyu. Wine has been carefully selected under the supervision of the famous wine expert, though it is reasonable, such as comparable to expensive wine. Wine goes well with the meat of the highest quality. USHIGORO Bambina wants you to enjoy eating meat and wine together. On the concept of "Offer the incredibly delicious meals at reasonable prices!" they promise the excitement of postprandial overwhelming cost performance.

Outstandingly delicious sushi of Okinawan fish made with traditional Edomae style technique. [Sushi Murakami] which serves such [Ryukyu suhi] opened in Makishi in 2019. The chef, Mr. Murakami, who polished his Edomae sushi skills in places like Tsukiji, Tokyo, prepares specialty Okinawan fresh fish like [Irabucha (Steephead parrots)] and [Ojisan (Five-barred goatfish)] by marinating with miso or irizake (traditional soy source) to bring out the flavors. Fresh tiger prawns, another Okinawan specialty, can be enjoyed as tempura or sashimi as well as sushi. They also serve various seasonal dishes going well with drinks, such as [Simmered head of fish] and [Grilled fish]. The seating of the restaurant is 10 counter seats only and they are all close to the chef, which creates a very relaxing atmosphere. They welcome local residents and people work in nearby area. The restaurant is also a great place for visitors of Okinawa from both inside and outside of Japan.

Our egg rolls are filled with simply-chopped onions, ginger, and an entire shrimp carefully washed in sake. Egg yolks instead of potato starch are used to keep the shells together for a unique, crispy texture. We use unique ingredients that you rarely find available. Signature ingredients include wild shrimp caught only where seawater and freshwater mix, full of sweetness and stuffed in deep red miso paste. They are "food poetry", only available in autumn and winter. Madame is in charge of the dining area. If customers have questions, she gives detailed explanations on ingredients and how food is cooked. Service is provided wholeheartedly and with the customer in mind. Because of the small size of the restaurant, it is able to charm guests with warm and inviting service. The restaurant interior is simple and evokes a cafe feeling. However, everywhere you look there are sharply-pressed table cloths and sparkling polished tableware. The atmosphere is out of the ordinary, while at the same time remaining relaxed