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Jellied foods are available everywhere now, but our restaurant has offered them ever since its establishment. Through a great deal of trial and error into aspects such as the firmness of the jelly, we have arrived at our current style. We want to get ingredients that are just right so, as a matter of course, each morning we head to Tsukiji market (the central market in Tokyo). We use meat such as House Burgaud duck from Saran in France, Australian racks of lamb, as well as Japanese meats such as Daisen chicken, Akita pork, and ezo deer from Hokkaido. We aim produce great cooking every day. The important thing is mastering the essentials. We aim to show our customers how wonderful French cuisine is. If cooking were a drama, the table would be the stage where you experience it, a place where romance comes to life. We have nine tables that seat two, and these can be used for a date or special occasions. They are the stage where you can calmly enjoy the drama as it unfolds.

At Ginza Fugetsudo, you can enjoy classic French cuisine in a high tea setting. Chef Maki creates French cuisine that is both classic and innovative. In particular, the "Seasonal Pate en Croute with Homemade Pickles" is a dish that offers changing flavors each season. The restaurant focuses on the theme of "seasonality" while bringing out the best in each ingredient. The drinks carefully selected by the bartender and sommelier support the deliciousness of the dishes. You can relish a unique experience where professionals in their respective fields work together to provide you with something special. The restaurant has a Japanese ambiance, making it perfect for spending a relaxing and memorable day. Experience the sounds and aromas at the counter and savor the cuisine with light conversation.

Since its opening in the summer of 2022 on the 5th floor of a building in Ginza 7-chome, Tarikino Kappou has been attracting an increasing number of fans for its outstanding taste and enjoyment. Mr. Tarikino, who served as the general chef of Ginza and Roppongi's [kappou ukai], a restaurant that has introduced the charm of Japanese cuisine to the world, has established his restaurant. His style, affectionately known as "Tarikino Theater" for its gastronomic theater-like worldview, continues to evolve in a freer and more enjoyable manner. In his new stage, he maintains the importance of showing off cuisine and "freshly made" dishes, with counter seating in the main area and a private room. The menu is "Omakase Course," which can be flexibly customized according to the guests and the occasion. An at-home atmosphere that reflects the owner's sincere and warm personality is also the charm of this restaurant. Even the first-time guest can relax naturally and enjoy a blissful dining ex

Horse mackerel from Izumi in Kagoshima Prefecture is a fatty mackerel that is in season in summer. Here at Sushi Shin we make a special paste containing green onions, shiso (Japanese basil), and freshly squeezed ginger juice, which adds a fresh summer flavor to the fish. We use green sea urchins from Hokkaido and purple sea urchins from Aomori, one for sashimi and the other for rolled sushi. Mr. Suzuki aims to provide customers with a complete and satisfying dining experience not simply through the delicious sushi, but also thanks to a pleasant atmosphere and good service. He constantly endeavors to improve the cuisine, and is prepared to sacrifice profitability to quality by selecting the best available fish. Lunch is offered only on Wednesdays, Fridays, and Sundays, offering customers the chance to eat sushi at a considerable discount from dinner prices. The lunches are popular with both business clients and local residents.

Nestled quietly atop a hill in Kamakura, Gin offers authentic Japanese cuisine courses. The courses, which use seasonal ingredients, include a variety of meat dishes and sashimi. Celebrities from various industries visit this popular restaurant to enjoy its flavor. With over 30 types of sake and wine, the extensive beverage selection allows for delightful pairings with the dishes. Supervised by Dr. Nagumo, who is active in a variety of fields as a doctor, the menu is not only delicious but also features health-conscious food. The path from the old-fashioned gate to the Western-style house is also remarkable. The view, full of Japanese sentiment, will bring tranquility and serenity to visitors. Enjoy an unforgettable gastronomic experience in a place where Japanese traditions are deeply alive.

We invited many renowned chefs such as Mr. Lionel Beccat from [Cuisine [s] Michel Troigros] as the executive chef, Mr. Kazutoshi Narita from [L'Atelier de Joel Robuchon Taipei] as the chef / patissier, and Mr. Eiji Wakabayashi who was the general manager of [Tateru Yoshino] as the chef / sommelier. Our restaurant has been leading the restaurant scene in Japan since its opening in 2012. The theme of our cuisine is [Cuisine Nomad (= traveling cuisine)]. Please enjoy our simple yet original dishes that use many Japanese ingredients to synchronize their tastes with the French cuisine by unexpected cooking methods and combinations. Please feel the concentrated energy of Mr. Lionel, inspiration or passion, in other words.

Le jardin fukui located in a residential area in Fukui-shi, Fukui, a 3-minute walk from Nikkakagaku Mae Station. Here, you can enjoy the superb French cuisine by Mr. Horiuchi, who has won the world's top prize in international culinary competitions. Ingredients are carefully selected from all over Japan, mainly from the Hokuriku region and Fukui. They are made into dishes with an elaborate flavor. His French cuisine is original and artistic and incorporates traditional French techniques with a new sensibility. The "Six-row Barley and Squid Warm Salad, Sea Urchin Foam" is a restaurant specialty, where everything from the dishware to the ingredients is made in Fukui Prefecture. There are always more than 100 kinds of wines to match the best dishes, mainly from France. A pairing plan is also available, allowing you to enjoy excellent wine and gastronomy to your heart's content.

The concept behind the Sushi Tsukiuda is "making every effort to give each patron the 'good fortune' of being able to fully enjoy food in a hospitable setting". The owner, trained at many famous restaurants, uses carefully selected ingredients and serves you sumptuous and sophisticated cuisine. A dish of Japanese culture that has evolved independently by incorporating modern culture while maintaining the traditions of Japanese culture. The restaurant offers a variety of seasonal dishes perfect for sipping sake, such as beautiful-looking sushi with an ideal balance of ingredients and rice and "boiled octopus," which heightens the flavors of the ingredients. Diners take their shoes off at the entrance as they enter this sophisticated restaurant with a Japanese theme. Past the hallway, lined with Ryukyu tatami mats, are counter seats made of plain wood. Private rooms are also available. This restaurant is recommended for entertaining clients and special occasions.

With domestic quail marinated for over four hours in herbs, honey, and balsamic; thoroughly grilled over a charcoal fire; and served with carrot souffle and salad, this dish is Chef Hamazaki's specialty. After taking the time to allow the flavor to completely permeate the quail meat, it has a characteristically rich taste. He likes to know the faces of the producers of his ingredients. For Japanese spiny lobsters in particular, he stocks while they're still alive and fresh, primarily sourced from his birthplace of Kagoshima. He also stocks the herbs that he uses in cooking in much the same way. Although the menu is fixed price only, the details can potentially be freely fine-tuned by customers who make requests in conversation with Chef Hamazaki. This improvisation is just one of the ways he shows his hospitality. For formal dinners, business events welcoming important guests, and more, the private inner room is the most suitable, where you can experience a calm moment surrounded by a seasonal atmosphere. The