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Fujiwara is committed to using the freshest ingredients and serves up traditional Japanese home cooking, brimming with seasonal goodness. The dishes draw on the chef's many years of experience working at a major restaurant in Osaka and his skill as a craftsman. The menu is full of masterpieces to please the eye, as well as the tongue, with breathtakingly exquisite presentation. The restaurant serves a selection of over 100 different dishes, which is born out of the chef's desire to delight his customers. Diners are greeted with a menu of gems; all of them equally delicious. It includes the Sashimi Platter, which contains six or seven kinds of local fish and specially selected seafood from all over Japan, and the Two-Color Grilled Eel, which is fresh eel cooked to fluffy perfection. Six types of sake (Japanese alcohol) are available to pair with various dishes. The simple interior, which uses plenty of plain wood, brings out the beauty of the Japanese cuisine all the more.

Sushi Somei Kinpei Ebisu, located near Ebisu Station, is a refuge for those in the know. Customers can enjoy sushi with seasonal vegetables and daily shipped fresh seafood and original masterpiece dishes that go with Japanese sake. It subverts the idea of sushi restaurants being hard to enter or too formal. Instead, the friendly atmosphere and appearance are appealing. At the counter seats, customers can drink Japanese sake and wine and enjoy a quiet mature date. The relaxing sunken seating is ideal for banquets, dinner parties, and entertaining. There are also separate rooms for four people that can be reserved. This restaurant can be used in any situation, and many families visit on the weekends. 

The original idea came from my wish to make something delicious using oysters, a local specialty. I had noticed that Yuzu (citrus fruit) comes in season around the same time and so I tossed the oysters with original Yuzu-miso. My guests expressed their approval. We are proud to use the freshest local ingredients: firm-fleshed "bream" from the Setonai sea, "Hiroshima-gyu" beef, beautifully marbled, served in miso-roast, and "Pike Conger" from my hometown Yamaguchi which has a delicate taste. Because we want serve you in the best possible way we limit our guests to 3 groups a day. Our staff keeps an eye on how fast you eat and drink to time serving your dishes perfectly. We have many regulars, who were taken by our calm and relaxed atmosphere. Our private rooms in the back are perfect for business dinners, anniversaries, and other occasions to treat your important people.

You can eat Kyushu’s delicious fish at the counter at Sushi Yoshida. Enjoy seasonal, incredibly fresh fish from local Kyushu areas such as the Goto Islands and Amakusa areas of Fukuoka and Nagasaki and Karatsu in Saga, and also fish direct from Tsukiji (in Tokyo). The menu only consists of the “Omakase Course.” It starts with a cleverly crafted appetizer, and has about 12 pieces of sushi. Enjoy exquisite sushi such as maguro (tuna) filled with umami (pleasant savory taste) and kohada (gizzard shad) that sits for one or two days before being served. The best sake of the season is made available, and the chef will make suggestions on which ones pair the best with your meal. You can relax while enjoying a conversation with the chef. This is a great sushi restaurant for enjoying a relaxing evening with a close friend or with your partner for an anniversary.

Our passion for providing you with delicious flavors spurs us to have these premium meats delivered to us in person. Savor them to your heart's content. They are a perfect combination for wine! Chateaubriand is an extra-thick cut of rare fillet meat. This highly recommended dish allows you to have your fill of the natural savory taste of the meat. Enjoy it Gyugyu style with wasabi and salt. We continually strive to find tastes tailored to our guests' requests and to meet their demands for new culinary experiences. We pour all of our skill into seeking out new tastes that will delight you. We play our background music a little louder than most restaurants to ensure that your conversations remain absolutely private. What with that and our dim lighting, our ambience is relaxed and intimate, perfect for dates, receptions, anniversaries, and other special occasions.

With emphasis on seasonal ingredients, the talented chefs at “Kiyose Sasama” use their superior skills to produce satisfying Japanese cuisine. Each mouth-watering dish is made based on the central concept of “using the freshest, most seasonal ingredients possible.” Enjoy such comforting dishes as the “Sashimi (sliced raw fish) Platter,” sourcing fresh fish from the Seto Inland Sea, or “Hassun,” a variety of small dishes with unique flavors and textures, all brimming with seasonality. Focusing on local sake (Japanese alcohol) made in Harima, they also offer a variety of other sake from around Japan. Their first-class selection features such famous sake as “Seppikosan” and “Tatsuriki.” The first floor has only counter seats, and is perfect for dates or drinking by yourself. The seats on the second floor can accommodate up to 20 people and are well suited to various types of dinner parties or eating out as a family.

As the Yoroniku brand becomes well-known, more and more customers have expectations when they arrive. They first "face" this dish. This is their first taste of our cuisine, and we have every confidence in it. Beef is selected and purchased by "Hiyama", which is founded in 1912. Besides beef and sauce, which is indispensable for Yakiniku (Japanese BBQ), there is also Yakiniku Jumbo's secret sauce. We also have confidence in flavored chili pepper. The contents of food and the speed of serving all represent the quality of Yoroniku. We share information about customers at the dish-up (the boundary beween the kichen and the hall), and try to control orders like a Grand Maison. A knowledgeable "Meat Master" thinks of a customer and menu, and is in charge of the full process from the checking to the send-off - this characterizes our service. So not only for a date with yakiniku, many use the restaurant for an anniversary or a reception.

After three weeks of bad weather and after dire catches had depleted fish stocks, we suddenly needed to feed 40 people. The result was our specialty of "Corn Mousse with Fresh Sea Urchin Royale." The two blend well together, creating a smooth, rich taste. Friends of the chef rear cattle in Hokkaido. Our staff go out to these farms to train and learn about livestock on the ranch. They also get to know the importance of life, aiming to create dishes that show our gratitude for the lives of the animals. We think a good chef is someone who can take a customer's needs into consideration and respond to whatever their expectations might be. We like to offer food that doesn't push our own tastes on the customer, but we rather figure out what works for each of them. Here at the restaurant we offer French food in a casual atmosphere that isn't strict or formal. Adults looking for an unobtrusive place to eat can come here and enjoy a great conversation over food and wine without any reserve.

Our grilled Takasaka chicken breast, a staple in French restaurants all over the world, is served together with liver, gizzard and the heart on the side. We have worked hard to improve it, making it the only breed of germless chicken in the world. It has a perfect balance of sweetness and umami (pleasant savory taste). After sampling 45 different varieties, we decided this was the best chicken for yakitori. Our choice for a counter-seating format has two reasons. First, we want to see our guests' reactions directly. Second, we want to be able to serve the food fresh off the grill. We place a high value on communication and try to make an atmosphere in which guests can feel at home. We are like a hidden gem nestled in a Ginza alley without a single signboard. The inside of our store is elegant and exudes friendliness. We would like to think that it is the kind of store that would make you proud just by knowing about it.