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Mahoroba Irori Shinsaibashi offers a wide selection of ingredients from all over Japan, grilled over irori hearth with binchotan charcoal at your table. The restaurant's Irori-yaki (grilled food over an irori hearth) is an evolution of the traditional yakiniku style. The specialty "Harami (skirt steak)" is sourced from Sayo-cho, Hyogo Prefecture. Its fluffy finish brings out the best flavor of the ingredients. There is also an attractive lineup of sake from the Naohiko Noguchi Sake Research Institute and wines selected by a senior sommelier to enjoy pairing. The restaurant, designed in the image of a warehouse, is equipped with fully private rooms and table seating facing the kitchen. Enjoy delicious food while relaxing in a space full of Japanese atmosphere, such as wallpaper used with Japanese paper and Arita ware vessels.

At Mahoroba Irori Okinawa, you can enjoy unique cuisine, including Irori-yaki (grilled food over an irori hearth) with delicious Japanese food from all over the country according to the season. Each course presents deep flavors, incorporating unique Okinawan ingredients such as Motobu beef and the "Paiton" brand of Agu pork. Pairings are available from a diverse lineup, from the sommelier's selection of wines to sake with various tastes. The restaurant's interior is an atmospheric space in a purely Japanese style, reminiscent of a kura (storehouse), with impressive wallpaper reminiscent of the Okinawan sky and sea. The restaurant has counter tables and fully private rooms that can be arranged to be more spacious.

Tomita, located near Shirakawa Park, an oasis in Kumamoto City, has been a local favorite since its establishment in 2008. The owner, Mr. Tomita, a dedicated Japanese cuisine chef, creates various dishes using natural fish from Kyushu and seasonal ingredients from all over Japan and serves seasonal kaiseki (course-style meal). The menu includes four different courses for both lunch and dinner, which are available by reservation only. Also serves special lunchtime courses on weekdays only. Each dish is a surprise and a sensation, blending traditional techniques and new tastes. It stimulates the five senses and burns into memory. The restaurant was relocated and renovated in 2020, and the space is filled with the beauty of Japanese tradition. Both counter and tatami room seating are private rooms to welcome guests, another of the restaurant's proud traditions. The courses end with a cup of matcha green tea prepared by the owner, which leaves a rich aroma and taste that fills you with a happy aftertaste.

Our meuniere sauce is made with ingredients that go really well together butter, seasonal shirako (milt), and nappa cabbage. This sauce is then poured onto a richly aromatic top-class Italian white truffle from Alba. The green peas are from Italy, the dandelions are from France. The reason for this is that we insist upon making the food we serve as close as possible to that served in the original location. The flavor of "mamma's cooking" serves as the basis for traditional Italian food. In the same way that a mother cooks for her family, we put our heart into creating delicious food without compromise. That is the greatest form of hospitality, and, we believe, the best way to make customers smile. We had an art gallery in mind when we designed the interior of the restaurant. The tables maintain an appropriate level of distance from the other guests, and we have put a great deal of effort into ensuring that anyone can feel relaxed here. This is a restaurant where you can pass the time in comfort.

Our carefully made dishes combine the freshest seasonal ingredients in a pleasing manner. We serve some tofu dishes, such as sesame tofu and yuba (tofu skin). That the food is delicious should be a given. We hope that our guests will be able to have a meal while enjoying everything including the atmosphere and service. Ours is a tranquil space, brimming with the warmth of wood-based construction, and we would be delighted if we could offer you some respite from the everyday. We offer full-course meals made to suit any purpose, whether that is a wedding anniversary, a birthday, a meal with friends, or another special occasion. We also have a completely private room that seats up to six. Please, come have a leisurely time with us.

Okurano serves Kaiseki cuisine made with seasonal ingredients and skill by an experienced chef from a long-established Japanese restaurant. They also have excellent service. The menu has many options, but the earthenware pot rice, packed with sweet rice taste and great flavors of seasonal ingredients, is recommended. Local sake and wine are provided with the food. Guests can enjoy the pairing of wine or Japanese sake selected by a qualified sommelier that goes best with the food. The interior is a sophisticated Japanese-style space. You can relax at the open kitchen counter, with its overflowing sense of realism, or the separate rooms, with spacious seating and a private feel. Okurano is ideal for entertaining, dinner parties, get-togethers, girl's nights out, eating out with company, and other situations.

[Restaurant Pleins d' Lerbes Kitakamakura] is at a residence in a residential area of the Kajiwara district, approximately 30 minutes walk from JR Kitakamakura Station. You can relax and enjoy the restaurant with a spacious table layout and a nice view of a Japanese garden. This area is very quiet, meeting the need of the owner who wanted [to open a restaurant that can really heal the minds of the guests]. How luxurious it is to enjoy a French course in such a space, isn' t it? Our traditional dishes are carefully prepared one by one with classical techniques of French cuisine to bring out the original tastes of the ingredients. Fully enjoy our dishes with a wide selection of wines of 270 kinds. You will surely find why many gourmets from all over come to visit this restaurant.

When our chef returned after his studies in Kyoto, one of our now regular customers suggested that he come up with a "featured dish." Inspired by this, and after 10 years of searching for the right Honmaguro tuna, our chef finally came up with his signature "Honmaguro Sushi." We use not only traditional vegetables like Akane spinach, Zaou pumpkin, Okanodai burdock, Akudo-taro, Chrysanthemum, and Okahijiki, but we also heavily rely on ingredients from Yamagata, which include Shonai seafood and Yamagata-gyu beef. Our professional staff will provide any level of service you require, from the casual and relaxed, if you are out dining with your family, to the much more formal service required by business engagements. We try to anticipate our customers' needs in different circumstances, and adjust our service accordingly. We serve exclusive dishes based on our chef's philosophy of "using the best ingredients possible." Our service is prompt and accurate, and the food is brought to your table as soon as it is ready.

The restaurant Hareya Bettei opened in Kitashinchi as an offshoot of the Hareya Inn in Fukui Prefecture and is about a 30-second walk from Kitashinchi Station. This restaurant serves delicious local cuisine and sake, mainly made from Fukui's fresh seafood. The "crab sashimi" served fresh from the fish tank is a delicacy with translucent meat, a rich sweetness, and a plump texture. The restaurant has a lineup of Ishidaya and Nizaemon, hard-to-find local sake brands from Fukui, and various excellent brands to go with meals. The premium private rooms with a night view of the city are perfect for entertaining clients, group dinners, and dates. There is also a private room that can accommodate up to 16 people, which is handy for banquets. The restaurant offers a variety of set meals and a la carte dishes that allow you to enjoy the tastes of Hokuriku, making this the ideal place for an anniversary or other special occasion.