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With 7 stores in the Shinjuku area and Osaka, Mouyan Curry has also opened its first store in the Tokai area.We offer healthy, delicious and addictive curry.We use ingredients known to be good for the body such as large amounts of vegetables, fruits and extra virgin olive oil along with collagen filed beef and pork broth.The aged curry with medicinal properties is cooked until it becomes blackened like jam and the flavor becomes concentrated.It takes over 2 weeks to make and is considered curry of the soul. Especially we recommended that the buffet consists of a large 30 global food item topping selection from Namul to Tandoori Chicken.

My "Savory Egg Custard with Crab Soup Stock" consists of rich egg custard, overflowing with luxurious seasonal seafood such as urchin and thornyhead rockfish. A highly fragrant, rare dish, it's prepared with very sweet "Sapporo Yellow," which highlights the sweetness of the onions used and the distinctive umami-filled flavors of Nemuro crab miso-paste soup stock. Crab, botan shrimp, and other live seafood is kept in the restaurant's tank to ensure maximum freshness, and prepared upon order. I also stock the finest seasonal ingredients, bought directly from local markets and fishing harbors. I try my best to present them in beautiful plate arrangements, always striving to offer my customers the most enjoyable experience and the best service possible. Once or twice a month, I offer fish I caught myself on the menu. Cooking fresh fish you have caught yourself is a really special feeling, and I hope this heartfelt connection comes through in the dish itself. Please feel free to enquire about the catch of the day.

This assortment from Obanzai uses an abundance of over 10 types of seasonal ingredients chosen daily. This dish is popular with ladies as you can pick and choose what you would like to eat. This "Assorted Seasonal Fresh Fish" will allow you to fully experience the flavors of freshly caught fish. These thick cuts are filling and pleasing to the eyes as they are gorgeously presented to you. This dish will deliciously melt in your mouth and satisfy you. We put our hearts into tending to our customers' needs. If you need to change the assortment in anyway, please let us know. We can increase the amount for the number of people that will be eating or change the thickness of the slices for an elderly customer. As soon as you step inside our restaurant, you will feel a warm homely feeling where you can kick back and immerse yourself in the atmosphere. You can relax and recover from the day to be ready for tomorrow... We put all our energy into making you feel comfortable so that you can enjoy your time with us.

You can casually visit [Ochanoma Shubo MONTA] and enjoy their cuisine and alcohol. They serve domestic chicken skewers and fresh seafood from Odawara Fishing Port in Numazu. Their No.1 recommendation is [Home-Made Smoke Dish] where white liver, cheese, and bacon are smoked in hot and cold ways, depending on the ingredient. A wide variety of alcohol is also available, including 50 different kinds of home-made fruit liquors. Every month, they offer six different fruit liquors, where seasonal fruits are in brandy and vodka. The space is chic and relaxing. There are Japanese-style private rooms with horigotatu (sunken kotatsu tables), and semi-private rooms with tables. Have a relaxing moment in the Japanese ambience.

Oh! My Steak offers authentic teppanyaki steak in a sophisticated and modern setting. This restaurant offers A5 Grade Kobe beef sirloin, filet, and chateaubriand, as well as Japanese beef and black beef. It's also available for a variety of occasions. The secret of its popularity is its reasonable pricing despite having the highest quality meat. The restaurant also has a full lineup of wines that go well with meat, either by the glass or bottle. With its intense red walls, the restaurant has only counter seating for 30 patrons. The chef's splendid performance on the grill in front of you will heighten your anticipation of the delicacies to come. How about an anniversary celebration, treating valued clients, or a luxurious lunch?

Okinawa Kaiseki Akasaka Tantei was born with the concept of "the place where Okinawa and Yamato meet." It evolves day by day, based on Okinawan cuisine, using Okinawan ingredients. Its cuisine is Okinawan kaiseki, which has earned a Michelin star for seven consecutive years. You can enjoy the innovation of the chef's unique approach while preserving tradition. Also, rare Awamori directly from the brewery and precious old sake aged for more than 30 years can be enjoyed according to one's mood and tastes of the day. Through comparison and pairing, you can explore the profound world of Awamori. All rooms are private with a hideaway atmosphere, offering the luxury of spending a special day for business entertainment, anniversaries, and special occasions. Whether dining with family or friends, you will receive the highest hospitality for your special moments with your loved ones.

Okonomiyaki (savoury pancake with various ingredients) chefs often start out their career making butatama. When they want to go back to basics, they revisit butatama. Although it uses only a few ingredients, each ingredient affects the dish directly. We agree that a good okonomiyaki restaurant can be determined just by their butatama. Beef tendon meat for sujiyaki (grilled tendon) is taken from high-grade Wagyu (Japanese beef). Other than beef, green onion is the most important ingredient for most of our menus. We use green onion that is not so spicy, and buy noodles from Osaka. The most difficult job at an Okonomiyaki restaurant is not making the okonomiyaki, which we believe is a simple task (we hope we do not sound arrogant when we say this), but to keep a moderate distance between the customers and the staff over the teppan (iron plate) counter. While serving, we try to make small talk with the customers to make them feel at ease. Besides counter tables, we ave tables for two, four, or six. A table for si

Matochan is located on Miyajima Island, where the World Heritage Site Itsukushima Shrine stands. It offers Hiroshima's famous okonomiyaki and oyster dishes of Miyajima's specialty oyster, Gokusenou. Its okonomiyaki is made with prefectural pork and eggs, and high-quality first-grade flour is used. You may order the classic "Niku-Tama Soba (pork, egg, and noodles)" for okonomiyaki and try eating it with a metal spatula. For snacks, choose "Kaki Pon," which is Gokusenou oysters with ponzu (Japanese citrus sauce), and enjoy it with three kinds of local Miyajima Beer. A small deep-fried okonomiyaki, "Ageoko," is recommended for those who want to walk around eating. It is just the right size for when you have a small appetite. This okonomiyaki restaurant is popular with children and adults and well-loved by local residents.

A conveniently located 4-minute walk from Shimbashi Station and equipped with private rooms, Enmusubi is a reliable place for business occasions. The menu offers various dishes, from teppanyaki (iron griddle grilling), which makes the most of selected meats, seasonal vegetables, and seafood of the season, to more elaborate teppanyaki dishes. There is also a wine cellar in the restaurant; you can enjoy the best wine from 30 kinds of wine. Whether okonomiyaki (savory pancakes), yakisoba (fried noodles), tonpeiyaki (omelet with pork and cabbage), or other familiar dishes, you will experience the difference and attention to detail from having professional chefs prepare them. Courses featuring popular dishes and course-specific all-you-can-drink options are also available, making it an excellent choice for seasonal banquets. It is also recommended for a slightly more mature date to sit at the counter and enjoy watching the chef's cooking.