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With emphasis on seasonal ingredients, the talented chefs at “Kiyose Sasama” use their superior skills to produce satisfying Japanese cuisine. Each mouth-watering dish is made based on the central concept of “using the freshest, most seasonal ingredients possible.” Enjoy such comforting dishes as the “Sashimi (sliced raw fish) Platter,” sourcing fresh fish from the Seto Inland Sea, or “Hassun,” a variety of small dishes with unique flavors and textures, all brimming with seasonality. Focusing on local sake (Japanese alcohol) made in Harima, they also offer a variety of other sake from around Japan. Their first-class selection features such famous sake as “Seppikosan” and “Tatsuriki.” The first floor has only counter seats, and is perfect for dates or drinking by yourself. The seats on the second floor can accommodate up to 20 people and are well suited to various types of dinner parties or eating out as a family.

By not sticking to one particular cut or brand, we are able to consistently offer high-grade, A5-ranked meat. The "chef's recommendation assorted plate" includes the day's best choices and comes with nine, six, or five varieties of red meat. The chef has gained the ability to expertly discern the quality of meat and fat. We also highly recommend the fresh "hormone (internal organ) assortment plate" as well as our rare cuts. At Itozakura we only cut the meat after we get your order so that it won't dry out or lose its flavor. For our elderly guests we cut up the meat to make it easier to eat. We serve choice meat that goes well with wine. The restaurant is perfect for savoring delicious food in a calm atmosphere, and is ideal for dates and entertaining.

A cleanly gutted fresh Sea Bream is packed into a salt filled kettle along with egg whites and cooked in the stove. The juices do not flow away even while cooking so there's maximum flavor retention, allowing the final sea bream to be soft and juicy with a hint of sweetness. People all have different tastes, and so I always try to satisfy them, ranging from lovers of sashimi to lovers of boiled vegetables. As a man who grew up in a fisherman's household surrounded by seafood, I'd like my customers to enjoy food that utilizes these ingredients to their best. I've prepared several dozens of delectable recipes based on my senses, honed over many years. Our seating can be rearranged for large banquets, so rest at ease. We can even accommodate just two people. It's the perfect environment for people who just want to relax.

Our appetizer platter contains eight seasonal appetizers. We sometimes include fresh charcuterie, too. We have fresh seasonal ingredients shipped in daily from the proprietor's home prefecture of Yamaguchi and elsewhere. We take time and spare no effort when preparing each dish. The proprietor also operates a rice plantation in Yamaguchi Prefecture, where rice and the sake (Japanese alcohol) produced from that rice are produced. These are on offer at the bar, as well as a curated selection of seasonal Yamaguchi vegetables. We also send away for the best ingredients for our French cuisine. Each day is an attempt to produce dishes even finer than those the day before. The same applies to our goal to please customers-we set our goals continually higher in order to offer the best service. We are a bar-styled restaurant, and although you may be unfamiliar with French cuisine or Japanese sake, our offerings are designed to please everyone, including beginners who want to ease their way in. 70% of our patrons are fe

Our recipe for traditional bibimbap, which is of course homemade, has been passed down through generations. Our chef personally prepares the namul (Korean seasoned vegetable dish), gochujang (hot pepper paste) and other ingredients. If a full-sized portion of this delicious, popular dish is too much, we can also serve it in a smaller portion. Our experienced chef personally selects the best meat each day, so you can rest assured of the quality. Committed to providing the best possible service, we want our customers to relax and unwind themselves as they savor their food. We have always produced our own kimchi and namul as well as marinades, dipping sauces and gochujang, among other delicious condiments which we wholeheartedly invite you to sample.

We're proud of our "Akadori (a breed of chicken) Goteyaki." Tender, juicy chicken thighs are grilled over aromatic charcoal, then seasoned lightly with Nagasaki salt, as well as a blend of yuzu (citrus) from Kyushu and premium pepper. Enjoy the savoriness of the Akadori chicken with the sweet smell of the yuzu. Our spit-roasted chicken meat comes from local Tamba. We are yakitori specialists and pride ourselves on our unique cuts, perfect grilling and secret sauce that brings out the best flavors in the ingredients, putting us ahead of the competition. Delivering delicious food at low prices is part of the joy we take in our work, of course, but so is getting in touch with our diners. We try to learn what you like, make a connection and maintain it. Here at Sakuraya, we want you to enjoy delicious, heartfelt food, so whether we're waiting on tables or seeing you off after a meal, every member of our staff works together to provide you with their very best service. Please feel free to tell us exactly what you

Casual Sannomiya dining spot Kako Usui is now serving lunch. Located just a six-minute walk from Hankyu Kobe-Sannomiya Station. Descend the slope from the eastern torii gate of Ikuta Shrine, and step into a very quintessential Japanese-style interior. Escape the tumult of the city and spend a relaxing time in this extraordinary space.

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.

Most of the things served by the restaurant have gone through the che's iterative process. With special attention to providing handmade dishes, the chef uses her self-taught knowledge to the fullest extent. Among those things, the special sauce, which comes in three varieties, is her greatest pride. She picks wagyu (Japanese beef), especially Kobe black-haired beef. In order to have her customers taste the best flavor from each part of the meat, she brings the meat in blocks, and cuts them herself. She feels rewarded when her customers compliment the food while leaving the restaurant, and her passion for making the ingredients herself and putting extra effort into the meat has not changed ever since the opening of the restaurant. Here, we receive many couples and families, and you can relax and enjoy exquisite meat in our traditional reception rooms with raised-tatami seats. Please have a good time with your family in our restaurant's calm and comfortable atmosphere.