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Cafe Marugo stocks delicious peak-season coffee beans and roasts them in the cafe. We roast the beans when you order, resulting in a cup that brings out the maximum distinctive flavor of the coffee beans: a superb balance of bitterness, acidity, and savoriness. The quality of the beans and degree of roasting, as well as the drip technique, create a coffee whose flavor is strikingly different. So that you can adaptably meet the unpredictabilties of the day, meticulous attention is paid to the brewing of this coffee, and when you take a sip it is a moment of pure bliss. I don't want to force an exacting atmosphere. So that visitors can enjoy the coffee in relaxation, I have purposefully not done anything special. People can enjoy it as they please. This comfortable atmosphere is another appeal of the shop. The cafe interior makes abundant use of natural materials and soft lighting. Even time seems to relax in this comfortable place. You'll want to visit for many situations: dates, chatting with friends, or rela

A casual cafe with the concept of a [bar], a staple feature of daily life in Italy. Besides our cafe menu, we also offer a rich variety of home-made delicacies such as panini, dolce, bakeries and so on at reasonable prices.

The miso ramen is Rapita's most popular dish! White and red miso pastes are blended together in an original combination. The broth has a richness and depth that expands throughout your mouth with every sip... it's superb! The original medium-thick curly noodles used are specially ordered from Shirokuma Noodles. They're a perfect match for the broth! They came to fruition after Chef Sugawara carefully considered the kind of noodle that would go well with the soup. He accepted no compromises in their making, so Suguwara has confidence in his creation. Seeking even further heights in flavour, we offer a menu of seasonal items in addition to the standard and children's menus. In the winter, the charred garlic ramen is very popular! We also offer large servings and donburi (rice bowl) items. Complete with a car park, this ramen restaurant will satisfy men and women of all ages.

Our shop's soup is most best for making "soy-sauce ramen". It is carefully simmered for over a month in order to get the perfect shoyu tare sauce. From this complex process, its profound flavor is achieved. Not a fan of frozen meat, we only use fresh Hokkaido meat for our roasted pork fillets. Because we are also opposed to dense soup, we add water to achieve just the right amount of richness. We have always believed that even the flavor of the soup should connect with the customer's heart. "Unchanging spirit and sincere service" is our motto and we constantly aim to serve our customers with a smile. Aside from the ramen, the building in itself is noteworthy. Constructed at the beginning of the Showa era, this stone warehouse has a dignified charm. Inside, there is an atrium with plenty of open space for an enjoyable dining experience.

[Solo Piazza Napletana] opens its 4th restaurant in Dai Nagoya building. It owns already three restaurants; the main one in Osu, another in Nagoya city and Taiwan. Yet another in Korea is coming soon.We use flour, cheese, tomato sauce and olive oil from Naples and serve genuine Naples pizza at the same price as in Naples. All our restaurants are booming thanks to reasonably priced pizza by Mr. Makishima who won Pizza Napoletana S.T.P. World championship after passing strict examinations.Pizza and other food are cooked in a wood-fired oven, thus offering excellent taste that home cooked pizza cannot.Made by Stefano Ferrara and shipped from Naples, the wood-fired oven bakes the pizza one after another, drifting good smells and stimulating appetite.

“Butazanmai” is an enhanced version of our flavorful and fragrant “butadon” (rice bowl dish with pork) that combines domestically produced pork, binchotan (a high-grade charcoal), and a sauce developed over many years by Sorachi. Ever since we first made it, our hearty butazanmai has been an extremely popular item on our menu, and it is limited to 50 meals each for lunch and dinner! Hokkaido ingredients are truly delicious, and since we want our guests to experience these delicious flavors, we use pork and rice sourced in Hokkaido. The pork we use is domestically raised in Hokkaido primarily, and 100% of the rice we use is also from Hokkaido. Even though most of our staff works part-time, we still provide cheerful and hospitable service to each and every guest. We are very serious when it comes providing an extraordinary and piping hot butadon (pork rice bowl), and we would be delighted if you invited your family and friends and came to Ippin and enjoy our signature meat dishes. We also have takeout,

You will be satisfied by the appearance of our beef stew which is cooked with our specialty "fond de veau" stock and includes lots of sweet beef ribs reminiscent of the taste of Korean barbecue, and lots of big pieces of vegetables. Our fond de veau stock, which we call "glace de viande", is made by boiling a lot of vegetables and beef for one month, and is characterized by its deep taste. We use this specialty broth for many of our signature dishes including beef stew and "Yokosuka Marine Curry". As it is located in the shopping street, a lot of elderly persons and families come to our restaurant. We therefore try to provide a service that is friendly and humane, and not stereotypical. We have a close relationship with our customers who feel free to chat with us. We try to provide a piping hot dish by serving hamburger steak on the iron plate or opening the lid at the table for stewed hamburger steak or beef stew. Please enjoy our food while it is hot, even if you are chatting!

[Ika kyodai] (squid brothers) contains raw squid and squid tempura (fried). You do not have to be a connoisseur to fall for this delicious dish, in which the smell and taste of raw squid and the texture and flavor of the fried squid can be savored. Take cabbage or scallions for example, which change in quality depending on the season. Here, we source them based on the best areas depending on the time of year. The pork, eggs, noodles and sauces were sought out to best fit our okonomiyaki (Japanese savory pancake). We strive for excellent in-store service, so we take your order while you stand in line and begin preparing it before you are seated. Our goal is to feed you quickly while still preparing each dish with the utmost care. The gold badge is only awarded to members of the grilling staff who passed the grilling test. It is a symbolic badge of Reichan. With in-company testing, we strive to keep the skills and motivation of our staff up, to always serve delicious okonomiyaki.

The Chintan broth, which uses 100% Banshu Ako salt and contains seafood, is not only the pride of Temma Ramen but is also attracting a lot of attention from the media as a typical dish from Ako. The city of Ako is immediately associated with salt. We wanted to create a dish using this typical local ingredient. We hope it will generate publicity for Ako and salt-flavored ramen (noodles). If you look forward to coming again or to seeing how the menu changes then this is the ramen for you. It's a really interesting menu that is always planned based on what we hear from our customers. It is unusual to find a ramen restaurant that is so spacious. We have a tatami mat seating area and children are welcome.