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Allow us to introduce WHYNOT, the wine saver that prevents oxidization. Using nitrogen gas, you can completely prevent the wine from coming into contact with oxygen from the time you pull the cork until you pour it into your glass . For example, the serving temperatures for a white wine that has an emphasis on acidity, and a white wine that emphasizes its smoothness, are different. WHYNOT adjusts to a temperature suitable to the type of wine that the customer prefers. The impression of the wine changes with the shape of the glass. Things like the relative merits of aroma, or where the wine hits your tongue, change depending on such things as the shape and size of the glass, the diameter and thickness of the edge, whether the edge has been cut or polished, or whether the glass has been rounded or reinforced. Hospitality means considering everything-and we provide it.

We have been working hard making gyoza up until now, from the ingredients of the gyoza wrappers and the recipe, to the frying method and even the sauce used. We are very passionate about our prized dish. If the gyoza wrapper is poorly made, no matter how good the red bean jam (anko) inside is, then the whole dish is ruined. The dough is made with just water and flour with no additives. We wrap and fry these gyoza in our signature wrappers after we take the order. Even though making gyoza is an easy process, since we always want to see the smiling faces of our customers, we try our best every day to make delicious gyoza.

Only a four-minute walk from Shirakawa Station. Izakaya Kushitei is close to the station and open until 5:00 a.m. We serve everything from izakaya staples made with local ingredients, such as fresh sashimi (raw fish slices) and Aizu horse sashimi, to pasta, dessert, and kids' meals. We are quite confident that our meals offer excellent value -- you are guaranteed to be satisfied by our prices, which include deals on draft beer and generous portions of karaage (deep fried meat). We also take party bookings. We sincerely look forward to welcoming you to Kushitei.

Here you can enjoy the best oysters Hokkaido has to offer. We carefully select the best produce from Akkeshi, Senposhi, and elsewhere. Here you can enjoy the differences in delicacies from different places. Whether you like them raw or cooked, you can have them just the way you like them. We now use free-range chicken from Iwate Prefecture. Our "grilled chicken skin" is salt-grilled and seasoned with daikon radish, spring onions and just a touch of soy sauce. The simplicity allows the beautiful flavors to shine. Taking special care to pay attention to our customers who come to us for food and drink, we do our best everyday to bring you the most delicious "Yakitori (roast chicken)." Always mindful of our gratitude, we bring you hospitality from the bottoms of our hearts. With lattice doors and retro lights, this restaurant has a lovely, warm atmosphere. Decorated with the theme of "Taisho romance," this store has a truly calm ambiance. In this out-of-the-way location, you can enjoy a relaxed meal.

A course meal with which you can savor the day's best skewers. Our Chef personally hand-grills each skewer. We have built trusting relationships with our suppliers, they provide us with premium label ingredients we are proud to serve you. From thighs to breasts and livers, our establishment features an array of chicken meat so fresh we could serve it raw. Our hearts go into perparing and serving food you will love - every skewer is a masterpiece grilled individually by hand. Our course meals come with reasonable prices to suit every budget and occasion. With a wide range of styles, each comes with an all-you-can-drink option. Whether you're out for a small, intimate dinner party or a lively lavish banquet, our establishment can meet your needs.

Both me and my wife became certified master sake tasters three years ago. we both have different preferences in sake, so we examine one another's choices to put together the best sake selection possible. we also test various methods of drinking sake without a care for conventional styles. Our chef has made all kinds of business connections through his many visits to sake breweries, and we get fresh seafood delivered to us directly from Hachinohe harbor. We serve fresh fish that are rarely found in the area, like greenling, herring, and jacopever. My father still does most of the cooking and serving, but when it comes to Japanese sake, my wife and I run the show. We will not only teach you which one will taste best for you, but also how best to enjoy it. We offer not only delicious seafood and kamameshi (meat and vegetables served in a pot), but also fine, exciting new types of sake for you to enjoy. Whether you are relatively new to sake or a sake lover, feel free to drop by and try us out.

The meat is cut 2-3mm thick, so it can be enjoyed after a very quick turn over the fire. Yakishabu is the ideal preparation for experiencing the delicate flavor of the meat itself. Start out by giving it a light dip in sauce. We procure fine quality sirloin cuts of Hitachi Gyu beef with a melt-in-your-mouth texture. The horse liver, a more palatable alternative to beef liver, is another very popular item as well as Mego garlic, which gets its mild odor thanks to a hydroponic growing technique. We provide first-time guests with hands-on instructions to initiate them in how to grill their meat to ensure it will be tasted in its ideal form. We also plan to offer a new menu every month. The roasters in the establishment produce very little smoke and odors, so ladies can enjoy yakiniku without worrying about their clothes picking up unwanted odors. The meat does not get burned easily, so excess fat can be cooked down for a healthier bite. It is a great place to visit for a date or girls' party.

Our chef's forte is his rich, meaty stews. Of all of them, this is the one he loves to cook the most. His "Spare Rib Stew" is a dish we are proud to serve. Our locally grown ingredients provide you with a sense of safety and peace of mind. We use local, domestic meats like Fukushima Beef and Utsukushima Pork. We use fresh local, seasonal potatoes in our German Potatoes, too. Our chef tells us that he receives every guest like it is a once in a lifetime encounter. He is usually in the kitchen so he does not have the time to serve himself, but he is very flexible about the flavors he uses and the items in his course meals - he wants to be the kind of chef who can cook precisely according to the wishes of his diners. As a well-loved local beer hall with a nearly thirty year history, you might assume we are a formal and stuffy establishment, but we want you to feel free to drop in for dates or casual dining just to experience some new flavors.

Japanese Black wagyu (Japanese beef): finely marbled, impossibly smooth, almost unbearable quality. Give it a quick grill on the grate to lock in the umami (savory) flavor, and once you dip it in our secret sauce, it becomes the perfect complement to beer or white rice. Limiting our use of chemical seasonings, our sauce-the pride of our head chef, unchanged since our opening-is truly the flavor of Yakiniku Ryuen, brought to life through the umami (savory flavor) of soy sauce, fruits, and vegetables. One aspect of our head chef Mr. Anzai's endeavor to provide excellent service is his attention to beautiful displays. By studying the art of vivid arrangements, our motto is to present dishes you can enjoy with your eyes as well. When your kids get tired of eating, let them play in our Kids' Space. Stocked full of cartoon DVDs and toys, the whole family is sure to be able to relax and have a great time.