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Our restaurant's most famous menu item is Oden (boiled meat and vegetables), which we offer year-round. We have received much praise from our regular customers, but getting the flavor right has been a lot of hard work. Come and experience the flavor of our Dashi (fish stock) made from five types of flaked bonito. Our konbu (kelp) is the best Japanese konbu, which is produced in Hokkaido. Our katsuobushi (dried bonito pieces) is a high-grade katsuobushi that is made in Makurazaki in Kagoshima prefecture. We use deep sea salt from Okinawa. For our female customers, we offer a free dessert; a high-quality pudding made with eggs from the region of Kuji. Because many of the male customers who visit our restaurant have discriminating palates, we strive for a strict attitude concerning our cuisine. We change the lighting and background music based on the time of day, to create a space where adults can feel comfortable. Since we offer food made from seasonal ingredients, this is a restaurant where you can spend impor

While filling Italian with meat is often featured these days, restaurants specialized in seafood and vegetables are gradually growing their popularity as an alternate option. One of the flagship of this trend is [ROZZO SICILIA] serving authentic Sicilian cuisine. Sicilian food is a mixture of various cultures, but the base is simple with ingredients from the mountains and the sea. Polishing up his skills at prestigious restaurants and through a 3-year experience in Sicily, Chef Yoshimichi Nakamura reproduces the tradition of Sicily on the table in Japan. It's authentic Sicilian cuisine with seafood, fresh vegetables and lots of citrus fruits. The simple but profound taste always attracts many people. The restaurant requires reservations in advance.

We use only the freshest seasonal sanma (mackerel pike) in dishes inspired by local cuisine that mixes the taste of sardines and citrus fruit. The aromas of fish fat and lightly grilled fish skin blend with the refreshing zing of citrus fruit acidity in a glorious harmony. We serve our fish with baked eggplant, yet another tribute to the flavors of autumn. We use only the largest mackerel pike available, weighing 180-200g, imported from Nemuro, Hokkaido. The fish's large size ensures it has plenty of fat, and even the simplest preparations can bring out its delicious taste. Our open kitchen space allows me to see the faces of our guests and better meet their needs and desires. I take it upon myself to attend to my customers' needs and adapt to them, from simple friendly conversation to detailed descriptions of our dishes. Both casual and elegant, our exquisite floor combines the warmth of a wooden floor to white stucco walls. An open kitchen design further opens up the space, and private rooms are also availa

Our butcher's hors d'oeuvre platter is a combination platter that boasts of large, satisfying portions of 7-8 kinds of handmade charcuterie. We prepare it with salt so as to bring out the inherent flavors of the meat. We procure a half head of pork, that was raised with love by the producer, and ferment it in our warehouse in order to bring out its flavor. We then use the meat for charcoal grilling and terrine, the fat as lard and the bones for soup stock. We do not waste a single thing to show gratitude to the producer. The final grilled product goes perfectly with a light wine. Our staff is just there for behind-the-scenes support and is mindful of keeping a moderate sense of distance so that you can enjoy quality private time. However, please feel free to ask us questions about our food and wine anytime. The interior, which is brought to life by the wooden textures, was handled by the chef's father who is a carpenter. With not only the wine and food being handmade, but the interior as well, we are able to

We take the shoulder meat and back fat of Okinawan black pig for making spicy Salisbury steaks. An exquisite flavor is also provided by large amounts of foie gras, or a mushroom sauce with a base of fond de veau. There are five different dishes designed to accompany your steak. Seasonal vegetables such as egg plant, daikon radish, beet, and radish. Some of these items are delivered directly from farmers, and some are bought from the Kamakura or Tsukiji markets. They are all fantastic, fresh foods with the energy from the earth condensed into them. As for our service, we want to maintain an appropriate distance, neither too close, nor too distant. At the same time, we want customers to feel that they can call us over whenever they need us. Our decor is simple in order to make customers feel at home. At warm times of year, the door is open, giving the restaurant an "easy to enter" atmosphere.

One dish of layered tongue comes from two pigs. Since he uses the part of the tongue at the base of the throat that doesn't move, it is a tender dish, and the fat brings out its excellence. On the outside, it is fragrant, and on the inside, crunchy. The delicious flavour spreads even more as you chew. The third-generation owner, Mr. Sakamaki, would like you to experience the freshness of the sashimi for yourself. He continues to keep the taste of the standard menu as it was before in order not to disappoint long-standing customers. At the same time, as the third generation owner, he pays particular attention to the ingredients-the Japanese beef steak, the rare cuts, and even the vegetables, in order to pursue a new taste too. The unpretentious, fun counter is most suitable for dates. Also, the left side of the counter has special seats in view of Mr. Sakamaki. As he grills the next dishes, you'll be attracted by the best aroma of grilled offal, and, without realising, you'll be ordering alcohol and enjoying t

Served with salt-water boiled vegetables, our farm-raised "Aomori Sakura wagyu ribs" are sauteed and simmered in red wine for over six hours. Our chef specially picks the beef, selecting ones that fit the theme of his dishes while prioritizing the flavor of the red meat over the marbling. If the delivered meat has more fat, he will thoughtfully adjust the richness through his special sauce. Undertaking a holistic approach to customer reception, our chef does his best to adapt to the customers' requests. These include putting more flavor into the dishes for guests who drink alcohol and serving duck meat for those who are not fond of beef. What's more, aesthetics and practical sensibilities are taken into consideration as the white-colored interior of our restaurant creates a refined, modern look, with the tables separated far apart enough to allow for comfortable eating. Also, the counter seats have enough room between them for single guests.

When our chef came back to Japan, we tested a wide variety of local chicken breeds. We found that Fukushima's Date chicken offered the finest flavor-and that free-range poultry boasted the highest-quality meat. We've continued to use free-range Date chicken since we opened our first restaurant in Tokyo. We do every little thing ourselves at our restaurant, right up to igniting the pilot lights on our stoves and preparing and refilling the dipping sauces. We spend the entire morning and more preparing our cuisine to bring you the most delicious yakitori. If this is your first time visiting our restaurant, we recommend a seat at our counter. Here, we can prepare your meals precisely to your liking and offer the best showcase of culinary and grilling skills. And, of course, yakitori(grilled chicken skewer) is at its best when it's right off the grill.

Our freshly prepared sashimi (raw fish slices) is brought to you by way of an exclusive supply route that allows seafood caught in the morning to be served the same day at noon, which offers a level of flavor you can’t miss out on. Also, when preparing sashimi, we sometimes let the fish rest for two to three days to extract the unique taste of the fish. In addition to that, we like to use ingredients from chef's hometown Yamanashi Prefecture as much as possible. Therefore, we prepare our croquettes using lean ground meat from Koshu beef, which goes well with the nagaimo yam. we want guests to discover something new through our cooking, which gives us the incentive to work hard every day to present guests with the best seasonal flavors Yamanashi Prefecture has to offer, along with great sake. Our restaurant is nestled quietly in a back alley of Sangenjaya, a noted gathering spot for foodies. The secluded location is perfect for dating incognito, and there is also a private room where you can spend your time