Restaurant Search

Mogamitei is located in Hotel Metropolitan Yamagata, which is directly connected to Yamagata Station. It is a restaurant where you can savor outstanding foods from Yamagata Prefecture in a sophisticated environment. It has a variety of seating to suit any occasion, such as counter seating where you can enjoy watching teppanyaki (ingredients grilled on an iron griddle), private rooms, as well as a banquet hall. A recommended dish at this restaurant is the [Yamagata Beef Steak]. Yamagata beef is also available as [Shabu-shabu] (sliced meat parboiled with vegetables) and [Sukiyaki] (hot pot stew). They have a luxurious lunch menu that widely features different seasonal ingredients cultivated in Yamagata Prefecture. One such dish is [Yamagata Mankitsu Gozen]. Mogamitei also offer a wide selection of wines and ji-zake (Japanese local alcohol). It is a perfect place for special occasions, such as family celebrations and important business dinners.

CADRAN is in front of the clock tower of Wako Ginza. It is a unique location with an iconic view of Ginza. Beginning with the signature cocktail, Bellini, guests will enjoy a fine dining experience enhanced by Champagne and seasonal ingredients.

The highest class A5-ranked Kobe beef and Japanese Black Wagyu beef, raised with love and great care, is served with the restaurant's best ingredients and iron griddled. Features soft meat, rich scents, and high-quality flavors that melt when put in one's mouth! Perfect for various situations such as anniversaries, group dinners, and entertainment! The luxurious counter is an ideal space for adults to enjoy amazing moments eating the restaurant's food. 

[Virbius] is a small French restaurant surrounded with water and green at the location of 5-minute walk from Mitaka Station. It is a famous restaurant known to those in the know. There are 3 key reasons which make the restaurant special. No. 1 reason is the sour taste. Vinegar highlights the shape of dish by bringing out the quality of ingredients. No. 2 is almost no fat on the plate.  Fat coming out of ingredients is removed and high purity olive oil is added a little, instead. This creates a light taste with richness on the plate. No. 3 is a quality food in the home-like cozy atmosphere. The warm space reflecting chef's personality further highlights the food.

[Kappo Aun] is quietly standing in a residential area in Fuchu city, Tokyo. This restaurant is in a house, and without the shop curtain, you would not know that it is a restaurant. The chic space with the warmth of wood and private rooms is ideal for entertaining clients, enjoying meals on your way home after praying at a shrine, or family gatherings. Chef Yamaoka, who has been working exclusively in the field of Japanese cuisine for about half a century, offers authentic banquet cuisine and exquisite sake (Japanese alcohol). Our dishes are all hand-made, additive-free, and artificial color-free. They are cooked with traditional cooking methods, even without using pressure cookers, to bring out the original savory tastes of the ingredients. We also stick to using high-quality tableware, as well as real seasonal decorations such as autumn leaves from the mountain picked on our own. These carefully-prepared dishes are served at reasonable prices. Please visit this hideaway-like kappo (traditional Japanese) rest

The hor d'oeuvres course is based on traditional Kyoto vegetables, with lots of other vegetables ordered directly from producers all over Japan. In addition to bringing out the individuality of each vegetable's flavor, they are very particular about the decoration and staging of their dishes. Vegetables of the four seasons make up the base. Tomatoes sent from a producer in Shuzuoka have an exquisite balance of sweetness and acidity. Delicious oils make the Sharon duck a beloved item, and second helpings are frequently served. The interior of Frick takes the theme of "home," with the intent of being a place where customers can relax. They strongly emphasize communication and seem to enjoy discussing the day's menu and wine selection with guests. They resist making the interior feel like a restaurant, and instead aim to make it feel more like a home, with ordinary Northern European furniture. They have elected for a cozy, warm design to match their customer service. It's a place in which one can enjoy an intima

Hanajin does not add anything extra. Hanajin chefs bring out the essential flavors of their ingredients, simply because the ingredients that they procure are natural, seasonal, and high-quality. Hanajin’s simple cooking methods enable them to maximise the flavor of their dishes. Hanajin chefs want diners to enjoy the untainted taste of their food, so 100% of their food is handmade. This is non-negotiable for them. They are extremely-selective about the natural fish and seasonal ingredients that they use. Hanajin provides a new menu each month because they would like customers to sample the flavors of the season, month by month. Their aim is for you to enjoy seasonal bounty by eating their food. When all is said and done, Hanajin is a place where seasonal ingredients meet natural fish, and everything, from procuring raw materials to making dessert, is done by the staff. Kick back and enjoy the sunken seats in this relaxing and tranquil space, whatever your mood.

Nishijin Hatsuki offers high-quality meat in shabu-shabu and suki-nabe. The main store of the restaurant, established in 1934, is a butcher store that continues to this day. "Kinun Pork and Kuroge Wagyu Shabu Set" is a greedy set where you can enjoy high-quality flavored Kinun Pork and Wagyu beef carefully selected by professionals. Also recommended is the fresh, odorless "Special Horse Sashimi direct from Kumamoto," which features the rare horse meat "tategami" (meat under the mane). The restaurant's interior is decorated in brown, creating a chic and relaxed atmosphere. The spacious private rooms, with their luxurious setting, are perfect for a special occasion. The restaurant is directly connected to Hakata Station, making it easy to get to. It is an easy place to visit not only for everyday dining, but also when traveling or on the road.

Consomme jelly topped with a variety of vegetables, such as brussels sprouts, spinach, carrots, and tomatoes, with a dash of cherry tomato mousse in the centre. A dish that helps you to "get healthy by eating a variety of vegetables." The foie gras usually used elsewhere is duck, but here we use a non-greasy goose foie gras. The trick is to get rid of the extra fat by finishing it on a low fire. The chef is always aiming to keep dishes current but always using the same flavoring, and to keep the serving time and dish temperatures in mind. The romantic seats for couples with round sofas, pink curtains, and tablecloths are perfectly suited to special dinners on anniversaries or birthdays. They are also recommended for dates, and for lunch or dinner with the girls.