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A 2-minute walk from Shinjuku Station, this yakiniku restaurant offers a wide selection of all-you-can-eat options that are a cut above the rest. Some examples include the [Yuki no Utage] that has carefully-selected Kuroge Wagyu (a type of high-quality beef) and seafood, as well as the [Yugao no Utage] that lets you select two dishes from the following: shabu-shabu (sliced meat parboiled with vegetables), sukiyaki (hot pot stew), and yakiniku. They only use quality ingredients that their chefs have selected with their skilled eyes. A great way to savor Matsusaka beef, the [Assorted Matsusaka Beef Sirloin Plate] is highly recommended. This cozy restaurant has 20 table seats and 20 private rooms. Why not enjoy some tasty meat here?

Enjoy Hokkaido hair crab with its soft meat and rich taste. We place chopped meat from the hair crab's body under the leg meat. Savor the difference in texture and taste of these two meats, then soak them in crab vinegar for even more enjoyment. All branches of the Uokin group procure fresh, seasonal fish at the Tsukiji market. We are known for offering great food at reasonable prices. Our motto is to offer fresh, seasonal fish at low prices while serving dishes appropriate to each customer. For example, we increase the variety of dishes for the elderly and ladies instead of increasing the volume of one dish. Those who know the Uokin group say that our restaurant has a much different atmosphere than other Uokin restaurants. Because we are stylish, our restaurant is frequently used by small groups of ladies or couples on dates. We are located near Ebisu station and hope to see you soon!

We recommend our chicken namero, which uses the namero technique of fresh fish on chicken breast. Fresh poultry is minced and then dressed with mashed miso. This menu item was conceived as a side dish to our shop's excellent Japanese sake. All the poultry we use, be it for our a la carte dishes or for our grilled skewers, is Suigo Red poultry. We buy entire chickens, butcher them in our shop, and then skewer the meat. Suigo Red is tender and has an excellent texture: it's a savory and delicious chicken brand. We want to go about work communicating with customers preciously. Though it may seem like an obvious thing to remember our customer's names and faces, the staff also put their all into a hospitality that'll allow you to pass your time pleasantly here. Generally speaking, yakitori (grilled chicken skewers) is an everyday sort of food, but we're aiming for a shop that's a touch above the rest. So that you can spend a luxurious hour or three here, we've planned our counter seating with plenty of room. Feel

Tuna botargo is a speciality of Sicily. The dish itself, consisting of the slightly thicker spaghettoni, mini tomatoes, and chilli, made for enjoying the salty, rich flavour of the botargo, has a characteristic flavour of Sicily. Tuna botargo is a traditional food of Sicily, a prosperous island for tuna fishing. The characteristics of Sicilian botargo are its slightly high salt content and rich flavour. It's primarily incorporated in pasta dishes and appetisers. Sicilian restaurants have a light-hearted atmosphere where the staff and guests are all close, mutually referring to each other as "ciccio" (a friendly pet name in Italian). That same desire is put into the word when used as the name of this restaurant. The restaurant, where the tables fan out from the counter, has an ambience in which one can casually enjoy an Italian meal. You can hear the enthusiastic shouts of the high-spirited staff from the kitchen, so you can spend time in a fun and lively atmosphere.

If we are asked to recommend a dish, we will always suggest our popular "Mentaiko-spiced roe, mocha and cheese monja (pan-fried batter)". We pride ourselves on the fact that customers rate our monja so highly. We buy our seafood fresh and you can enjoy the seasonal variations. In order to add value to your dining experience, we also cook our monja in front of our customers as we believe this will make it a performance as enjoyable as eating our monja itself. Not only that, you can enjoy wine and champagne to complement your teppenyaki dishes here. All in all, our beautiful restaurant is a great place to party with your friends.

This meal is made with an arrangement of at least two slices each of various kinds of fish. Customers are surprised at the gorgeousness of this dish. There are about 14 kinds of fish in this dish and delicacies made of fish set in the middle. This dish is reputed for entertaining guests who enjoy drinking. Freshness and seasonality of ingredients is important to us. We only use fresh fish unloaded at the Tsukiji market daily. We also use seasonal, tasty vegetables. In early summer, we prepare dishes using mizunasu (eggplant). We tailor our way of serving our meals to each customer, depending on their likes. Our restaurant is in Shimbashi and many customers stop by after work. The tables on the second floor and the counter on the third floor, are especially popular with businessmen who gather in groups of two or three to eat and drink.

By mixing pork from black pigs with port wine and cognac and maturing it for over a week, the flavors of the meat are brought out to their fullest. Enjoy with powdered mustard and wine. The vegetables and seafood we provide at our restaurant are carefully selected at the source. Please take your time to satisfy yourself with these fresh and characteristic seasonal flavors. While the taste is, of course, delicious, the dishes are also painstakingly arranged so you can also enjoy them with your eyes. I will be happy if you devour the dishes with your eyes before eating. Since we're just a minute's walk from Ningyocho Station, we also recommend coming in on the way home from work. We provide a peaceful environment where you can relax surrounded by our high ceilings decorated with calm colors. Please enjoy at your leisure our food and wine.

Since I have experience in both Western and Yakiniku (Japanese BBQ) restaurants, I have confidence in cooking red meat. I select the best domestic beef every time regardless of where it is produced. The meat I select is characterized by strong taste and softness. I'm particular about all the parts including "Skirt", "Aitchbone", and "Lump", but among them, "Beef Tongue" is the special dish I'd like you to try. Not thinly cut but grilled as a whole, its chewy texure and strong flavor is unique to our selected ingredients. Since the restaurant has a counter and an open kitchen, we try to cook as we see the customers' situation. Cooking and seasoning is fine-tuned to the needs and preferences of the customer, so I try to serve the dish that best fits that customer. Our concept is to provide domestic beef of A5 grade and delicious wine as reasonably priced as possible. As well as a girls party or a family meal, the older people also visit us when they "want to eat meat"!

One feature of this dish is its large size. We air dry fresh mackerel ourselves. Ichiyaboshi has a deep flavor when grilled. Come enjoy its delicious taste! We select our fish and shellfish carefully. As for turban shells, we only pick up those that have grown big in strong waves and have firm meat. We serve turban shells as tsuboyaki (cooked in their own shells) or as sashimi (raw fish), tempura (battered fritters), and so on. As professionals, we pay attention to serving dishes to every customer at their best condition. We hope every customer will enjoy our perfectly prepared dishes. Our restaurant has a larger space in Uokin group and a variety of sake in stock. We also serve various kinds of limited period sake (Japanese rice wine) that are not on our regular menu. Come try an excellent, new sake with us!