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After getting special cookware and doing a lot of research, we produced a 15cm-tall mixed vegetable and seafood tempura. This food is only capable of being made with all the necessary calculations with the chef's intuition, honed after many years. Every day, early in the morning, seafood selected by the boss is delivered from the Port of Numazu that is just seconds away. On busy days, 150 to 200 kilograms of seafood are obtained. The selection shows up on the lunch menu, so check out what there is and try what suits your taste! We want our customers to go home full and satisfied. As we have an open kitchen, we're able to pay special attention to all of our customers as we prepare their food. If you want to have your fill of the restaurant's unique dishes using fresh seasonal fish, we recommend the "banquet courses" (which require reservations three or more days in advance). We have various courses that include dishes like sashimi, tempura, grilled fish, and cooked fish. We'll be happy to provide det

Shrimp and sakura (cherry blossom) shrimp caught by trawling in the Suruga Bay are deep-fried with scallops and onions. We couldn't offer this dish without custom equipment and a chef with many years' experience. Enjoy with specially made tempura dipping sauce. The tuna is hand-picked by the restaurant director and delivered by charter flight. It arrives at the restaurant early morning and is processed in-house. On weekdays 3 to 4 tunas are flown in; on weekends up to 6 to 8 . Enjoy cuisine that uses all parts of the tuna. To provide an agreeable dining experience, restaurant waiting staff provide cheerful and courteous service. An open kitchen is in place, enabling management to give the utmost attention to patrons and restaurant conditions whilst food is being prepared. How would you like a banquet with delicious appetizers? From ingredient selection to preparation, in accordance with budgetary and personal preferences, the restaurant considers all aspects when planning a banquet for a maximum of 60 patrons

Tempura fried in oil freshly pressed from sesame seeds. Soba handmade from homemade whole buckwheat flour. It is a dish we are proud to make from satisfying ingredients. Please give it a try! We fetch our vegetables and other local, seasonal ingredients ourselves. We offer a variety of flavorful dishes such as those that let you enjoy a sense of the season and some that let you savor the ingredients themselves. We endeavor to welcome our visitors with a smile. We make our food fresh in the hope that you'll be moved by the flavor the moment you taste it. For celebrations etc., please make reservations for small groups or larger. We have a separate building equipped with a tatami room that can hold up to 40 people. We'll wholeheartedly cook up dishes for you to match each scene.

This plate is centered around seasonal vegetables. We only make 15 portions of this completely vegetable based dish per day. The menu changes every week. In the past, we have served daikon radish cutlets, vegetable sushi, bagna cauda, homemade sweet potato fries, and pickles. We try to serve seasonal vegetables, carefully selected home grown vegetables, meat dishes that pair well with these vegetables, and seasonal seafood dishes. We particularly recommend Kokyu Toyonaga’s tomatoes from Mishima in Shizuoka prefecture. We produce our own zucchini and sweet potatoes in our own field. We try to communicate with people who visit the restaurant in many different ways. However busy we are, we like to genuinely interact with customers rather than treat them like they are on an assembly line. We have created a mellow interior with warm colors and terracotta tiles on the floor. We obtain various types of wood to use in our wood-burning stove. Our portion sizes are designed to suit women because the majority of our c

Enjoy our sushi made from fresh fish brought to the restaurant every morning. You can't go wrong with our hand-rolled sushi, which uses the best choice of fish caught each day. You'll want to pair it with a nice drink. The fish is extremely fresh, coming from the local ports of Numazu and Toda. Sometimes we even buy directly from the fishermen. Enjoy the tastes of each season with its own fish. The owners would like you to relax here, creating an atmosphere where you can enjoy the food and drinks together with pleasant conversation for lunch or dinner.

Welcome to Unagi no Hirota! We have great transport links! We are not far from Fuji Hakone! Our eel is produced locally in Yoshida and Lake Hamana. We do not use any ingredients from overseas. The brand of rice that we currently use is Gotemba Koshihikari. Our exceedingly mellow dipping sauce has been made from the same recipe since the Meiji Period (1868-1912) and represents the perfect union of exquisite flavors. Our Wasabi is grilled without seasoning and served with wasabi soy sauce. This special dish won a National Prize. Rest assured that all of our food is cooked by the manager who is extremely fastidious about selecting ingredients. The concept of our restaurant: eat eel and live a healthy life. "Walk every day and eat eel once a month." That is the secret to good health! When you walk through our door, you can feel the atmosphere of deliciousness floating through the air. Come and experience our relaxed, Yoshida-style ambience and taste our famous eel dishes.

Mouth-watering rib meat from the original Japanese Tajima brand of beef, slow-cooked in red wine, and garnished with local seasonal produce and pilaf. A hotel specialty we've been offering since we first opened, garnering rave reviews for its melt-in-your-mouth tender beef. We use the freshest seafood, delivered to us directly each morning from Awaji Island, as well as completely organic, low-pesticide and pesticide-free produce grown by local farmers. We visit our suppliers every few months to make sure we get reliable quality from faces we know. Our founding concept was to create a restaurant with not just national class, but world class service, featuring dishes made from local ingredients from Hyogo prefecture. We want our guests to have a memorable time enjoying local food on their travels. We consider buying and eating local to be one of our basic principles. From our location with an ocean view, you can see Port Tower, perfect for relaxing with friends and chatting over good food, making us ideal for y

Steak served with Mazuma Wasabi from Amagi, the highest quality wasabi in Japan, is superb. Branded beef such as the fantastic Izu Beef, of which 120 heads are produced annually, Ashitaka Beef, and the Prime Minister's Award-winning Enshu Yumesaki Beef, is best paired with Mazuma Wasabi. You can enjoy Izu gastronomy at this restaurant, which belongs to a Michelin Guide restaurant chef community worldwide. It has also won awards in national culinary competitions. Having its own farm, Kanai Farm, the restaurant offers fresh, pesticide-free vegetables grown in-house during the four seasons and fresh seafood directly shipped from Ito Port. You can dine in an extraordinary space surrounded by fine European furniture and even enjoy meals with your dog. Come experience the most glorious moment of the ingredients. Recommended for dates and business entertainment.

Hamamatsu is well known for its unagi (eel). We made these eels into sashimi (cuts of raw meat), which is a rarity in Japan. Unagi have a poison in their blood. This exquisite item is the result of knowledge in how to drain the blood and the expert skills of sashimi making. The Enshunada Sea and Lake Hamana, that surround Hamamatsu, are an abundant source of seafood. A wide range of foods can be enjoyed throughout the seasons, which locals are proud of. At this restaurant we ask our customers to take their shoes off to be seated in a tatami room. As you leave, we present a humble gift of origami cranes made by our staff with messages in them. All rooms are private with a kotatsu (heater) build into the floors. It is ideal for business entertainment. In recent times, it has been used more frequently for a first meeting place with families of newlyweds. It is also suitable for birthdays and other celebrations.