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One of the restaurant's most famous items is "tantan men" (spicy noodles) served without soup and provided as a small dish to finish off a course menu. This excellent dish provides an initial spiciness followed by an aftertaste of deep umami (savory flavor). It can quickly become a habit and can, fortunately, also be ordered as a single item. A fundamental aspect of Sichuan cooking is the idea that healthy eating is the best medicine. At Shushanshan, we make creative use of Chinese medicines and spices, aiming to have people enjoy flavor while eating healthy food. If you talk to the staff beforehand, we can prepare your food in a variety of ways, such as in the style of Chinese food therapy, with ingredients like ginseng. Finallyu, ours is a small restaurant so we are able to respond to a variety of customer needs with special courses or by renting out the whole restaurant for a group of friends. We have plenty of regular customers tell us which ingredients they want or even their budget, and then leave it up

Our "Bonito Tataki (seared fish) with the colors of early summer" is a very seasonal dish, in which dense bonito is lightly seared to a tataki. It's enjoyed with homemade ponzu made with "Hebe vinegar," a Hyuga specialty. You can enjoy varied flavors and textures such as urui (hostas), bamboo shoots and micro tomatoes in this colorful dish. The bonito begin their journey in Kyushu and make their way north along the Pacific Ocean. In order to bring out the delicious flavor of the fresh meat, the surface is briefly seared in direct, strong heat. It is not iced; it is cut and brought out while still warm. Japanese cuisine is often associated with speed, and there are times when it's desirable for dishes to be served quickly. We always strive, however, to make sure that our dishes are prepared carefully and properly and that our customers are served promptly. At Kasane, you can leisurely enjoy dishes made using choice ingredients with carefully-selected sake in a calming atmosphere. We recommend our restaurant to

We especially recommended our sea urchin. We take care to acquire "Murasaki" and "Bafun" varieties from the source, and make them with sweet white rice and sour red rice. Please sample and compare these two varieties of nigiri. We are especially particular about our rice which plays a notable supporting role in enhancing the appearance of our ingredients and sublimating its flavor. The rice that we use as our base is a blend of Koshihikari and Koshiibuki. We separate and match six vinegars in order to make three different rice varieties, which we then carefully pair with our ingredients. "Treasure every encounter" is our motto for everything. More important than great flavor, if we can express a relaxed attentiveness and show our gratitude, the customer will come back. From the time the customer enters until they leave, we take make sure to not forgot this. Our cozy store interior has counter-only seating space and an immaculate, refreshing atmosphere. We recommend our shop for receptions of food connoisseurs

We apply the fundamentals of Japanese cuisine on the foie gras by using yamacha and porcini mushrooms, and add originality through a scattering of deep-fried rice which brings accent to the truffles. Foie gras has been a standard ingredient since the opening of the restaurant and is incorporated into our course menu, which changes monthly. We purchase foie gras from Hungary or France after judging such things as the degree of fattening. Our philosophy is "To think of your partner is to bring them joy", and as such, we feel we want to bring satisfaction to our customers through the unification of food and customer service. We believe our refined, modern atmosphere carries the same element of surprise our cuisine has.

As the Yoroniku brand becomes well-known, more and more customers have expectations when they arrive. They first "face" this dish. This is their first taste of our cuisine, and we have every confidence in it. Beef is selected and purchased by "Hiyama", which is founded in 1912. Besides beef and sauce, which is indispensable for Yakiniku (Japanese BBQ), there is also Yakiniku Jumbo's secret sauce. We also have confidence in flavored chili pepper. The contents of food and the speed of serving all represent the quality of Yoroniku. We share information about customers at the dish-up (the boundary beween the kichen and the hall), and try to control orders like a Grand Maison. A knowledgeable "Meat Master" thinks of a customer and menu, and is in charge of the full process from the checking to the send-off - this characterizes our service. So not only for a date with yakiniku, many use the restaurant for an anniversary or a reception.

Sushi Somei Kinpei Ebisu, located near Ebisu Station, is a refuge for those in the know. Customers can enjoy sushi with seasonal vegetables and daily shipped fresh seafood and original masterpiece dishes that go with Japanese sake. It subverts the idea of sushi restaurants being hard to enter or too formal. Instead, the friendly atmosphere and appearance are appealing. At the counter seats, customers can drink Japanese sake and wine and enjoy a quiet mature date. The relaxing sunken seating is ideal for banquets, dinner parties, and entertaining. There are also separate rooms for four people that can be reserved. This restaurant can be used in any situation, and many families visit on the weekends. 

Our passion for providing you with delicious flavors spurs us to have these premium meats delivered to us in person. Savor them to your heart's content. They are a perfect combination for wine! Chateaubriand is an extra-thick cut of rare fillet meat. This highly recommended dish allows you to have your fill of the natural savory taste of the meat. Enjoy it Gyugyu style with wasabi and salt. We continually strive to find tastes tailored to our guests' requests and to meet their demands for new culinary experiences. We pour all of our skill into seeking out new tastes that will delight you. We play our background music a little louder than most restaurants to ensure that your conversations remain absolutely private. What with that and our dim lighting, our ambience is relaxed and intimate, perfect for dates, receptions, anniversaries, and other special occasions.

After three weeks of bad weather and after dire catches had depleted fish stocks, we suddenly needed to feed 40 people. The result was our specialty of "Corn Mousse with Fresh Sea Urchin Royale." The two blend well together, creating a smooth, rich taste. Friends of the chef rear cattle in Hokkaido. Our staff go out to these farms to train and learn about livestock on the ranch. They also get to know the importance of life, aiming to create dishes that show our gratitude for the lives of the animals. We think a good chef is someone who can take a customer's needs into consideration and respond to whatever their expectations might be. We like to offer food that doesn't push our own tastes on the customer, but we rather figure out what works for each of them. Here at the restaurant we offer French food in a casual atmosphere that isn't strict or formal. Adults looking for an unobtrusive place to eat can come here and enjoy a great conversation over food and wine without any reserve.

With meticulous care, we make our "Matsutake Mushrooms with Kombu Kelp Strips" and other favorites such as Salted Dried Squid, Savory Stewed Shellfish, and Boiled Manila Clams by hand. Every one of these lavish dishes allows you to experience the full range of all the vivid seasonal flavors. We get our shishamo smelt fresh in October and then dry it by hand. We make our dried mullet roe from striped mullet ovaries and even our plum wine is homemade. The fresh, seasonal ingredients we obtain at Tsukiji Fish Market every morning vary slightly and this is reflected in our dish availability. Here at Chisen, our chef grills the skewers right in front of our guests. He enjoys providing a description of the ingredients and their flavors for each skewer or small bowl of food he serves. You will enjoy a leisurely meal, both in body and mind. We feature counter seating only, with a total of 26 seats. This makes it easy for us to get the skewers out to you as fast as possible. Our relaxing ambiance is based on a motif i