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We serve handmade, seasonal ingredients in dishes such as our "Grilled Magnolia Leaf Sasuke Pork with Seasonal Miso." The aroma of the fallen leaves in our homemade red and white miso blend will stimulate your appetite. Our "Direct Delivery Fresh Fish Sashimi Sampler" features seafood acquired directly from fishermen whom we know and trust. Every stage of the process, from the initial preparation to the presentation, is approached meticulously. We value communication highly and love to converse with every guest. Feel free to step up to the counter and enjoy a friendly chat with our staff. We are convinced that the time you spend here with us will be a relaxing and leisurely one. Make sure to visit us for a regular meal or for any occasion, from banquets to small gatherings. Simply let us know the details when making your reservations, and we will take care of the necessary arrangements for you.

The undisputed Hakata specialty, offal hotpot is a favorite amongst the hardworking folk of Hakata. Taxi drivers would know our address if you just give our name. Since opening in 1978 as a small restaurant run by the couple, the restaurant has mantained its distinct chicken broth style, different from other restaurants using a soy sauce and salt based soup. This style has been loved for nearly 40 years and its popularity is not going out of style anytime soon. A second generation has taken over with Mr. Matsuo now at the help, and continues to delight customers. The hotpot features small intestines, tripe, reed tripe and heart, and dumpling dough. To finish off the dish, you add chanpon noodles and lots of sesame. This original hot pot is a must try.

We work hard to arrange the timing of your meal, so that the next dish doesn't arrive too early or too late. Whether you want to take your time chatting over your meal, or you're in a hurry, we won't keep you waiting. Our specialty is Ishigaki beef, from cattle raised in a warm, stress-free environment; this beef has the perfect balance of fat and muscle, and is served very fresh. The taste is not too oily, with just a hint of sweetness. We select our vegetables carefully to accent the flavors of the meat -- the famous Okinawan vegetable goya is juicy, with a slight bitterness, and a crispy texture after cooking. The crunchy texture of our vinegared mozuku seaweed is also very popular.

While we are certainly particular about our chicken meat, what sets us apart is our masterful control of flavor using of two different kinds of Guerande salt. Fine grain salt is used first to saturate the meat, and then coarse salt is added at the finish to enhance the flavor of the ingredients. When you are dying to eat some really delicious yakitori (grilled chicken skewer), you naturally think of getting it from an expert. That is why we cut the meat only after you order it, then skewer it, and grill it over a charcoal fire. In addition to our counter where even a lady dining alone can feel comfortable, we have table seating that is perfect for date night. Our friendly staff make you feel at home and create a casual, unadorned atmosphere.

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.

Zanshin offers a unique interior inspired by the theme of "Kendo" (Japanese fencing), where you can enjoy fresh seafood dishes and Wagyu steak. It is also possible to take photos with Kabuto (samurai helmets), haori, and Shinai (bamboo swords), and staff will take photos with instax for 3,000 yen. They also offer a special toast with Masu (wooden sake cup) for celebratory occasions. The menu offers a wide range of dishes, including their specialty Kabuto-yaki, horse sashimi, Yonezawa pork loin, and a variety of fresh seafood that will grace your table. Match the dishes with various Japanese sake and shochu, including Zanshin's original label sake. The combination is sure to please even the most discerning of diners. Japanese-style private rooms with monitors can be reserved for small groups of up to 80 people. It can be used for a wide range of events, from date nights to parties, so please feel free to contact the restaurant for more information.

Making full use of the fact that it started out in Noto’s Ushitsu area, “Ajiraku Yumeri” sources its seafood in a unique way. This restaurant was founded with the desire to offer the freshest, most delicious food. The “Sashimi (sliced raw fish) Platter” on any given day is glistening and alluring, piled with rockfish, flounder, whale, tilefish, Japanese amberjack, whelks, and mackerel all fished that day from Noto. The fish, which are auctioned off at 7 each morning at Ushitsu fishing harbor are delivered to the restaurant in time for service that day, and promptly prepared. To go along with the seafood is local sake (Japanese alcohol) sourced from five distilleries. The owner loves the place where he was born and is captivated by the local foodstuffs. If you’re looking for somewhere to enjoy seafood in Kanazawa, look no further than this restaurant, brimming with love for its hometown.

Our signature grilled beef tongue is cut while keeping a proper thickness in mind for cooking as a skewer. We carefully select the beef tongue and take the step of aging it to draw out its umami (pleasant savory taste) and naturally delicious flavor. Kyushu area is blessed with many different ingredients, so we proactively bring in local food such as horse meat from Kumamoto and beef tongue from Kyushu. We also have a full range of vegetables and alcoholic beverages in addition to meat. It is important to not only have delicious food, but good drinks and a nice dining atmosphere too. We are constantly working with the servers to create a relaxing environment. The restaurant is equipped to accommodate a variety of situations. The first floor is designed for small groups and the second floor is for hosting banquets and groups, so guests can enjoy a great time, whether they are entertaining, on a date, or at a dinner party with friends.

The clear air and clean water. [Hida beef] is raised carefully with love in rich and plentiful nature. Its rich and juicy taste has fascinated many gourmets and received high praises. Kitchen Hida had the 51st anniversary in 2016. We serve only carefully selected Hida beef for steak to see the smiles of our guests and hear them saying [delicious!!] Please enjoy the authentic taste of Hida beef at Kitchen Hida.