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Gion Kankanderi Rei is quietly located in the elegant streets of Gion, Kyoto. The chef, who has 30 years of experience in Japanese cuisine, fuses "Japanese cuisine," "teppanyaki" (iron griddle grilling), and "Korean cuisine," using Kyoto ingredients such as Kyoto pork, Tamba chicken, Kyoto duck, fish caught in the seas around Kyoto, and Kyoto vegetables, carefully prepared with a nutritionist. The restaurant offers a luxurious dining experience in a special space that can only be found in "Kyoto Gion," with counter, table, zashiki (tatami room) seats, and private rooms. The Tatsumi Bridge in front of the restaurant, which crosses the Gion Shirakawa River, is a popular spot that retains the atmosphere of a Hanamachi (Geisha town) and is the most picturesque in the Kawaramachi, Shijo, and Gion neighborhoods. Please enjoy a luxurious time with the cityscape of Gion, Kyoto, where you can feel Omotenashi (hospitality) at Gion Kankanderi Rei, and the meals served with Kyoto's

GRAND HOURS is a dining bar/restaurant located in the heart of Fukuoka's Tenjin area. In a chic interior reminiscent of New York, it offers meals full of seasonal ingredients and various alcoholic beverages. All dishes are made with carefully selected seasonal ingredients from Kyushu and other delicious ingredients from all over Japan. The sommelier selects wines that go perfectly with the dishes from around the world, mainly French cuisine. In addition to wine, a wide variety of cocktails, craft gin, carefully selected Japanese sake and shochu, and other rare drinks are available. Colorful meals and excellent drinks will enhance both ordinary days and special occasions, creating memorable and wonderful moments with your loved ones.

Aging meat is delicious! Tender Black Wagyu beef, which is delicious as it is, is luxuriously aged. As experts in aged Black Wagyu, the restaurant has been loved by many. Enjoy their charcoal-grilled aging Black Wagyu steak, where the richness and tenderness of the aged beef will spread gently and melt in your mouth.

We have been working hard making gyoza up until now, from the ingredients of the gyoza wrappers and the recipe, to the frying method and even the sauce used. We are very passionate about our prized dish. If the gyoza wrapper is poorly made, no matter how good the red bean jam (anko) inside is, then the whole dish is ruined. The dough is made with just water and flour with no additives. We wrap and fry these gyoza in our signature wrappers after we take the order. Even though making gyoza is an easy process, since we always want to see the smiling faces of our customers, we try our best every day to make delicious gyoza.

Ishigaki beef has been valued as a source of brand-name beef from all over Japan. Each piece of Ishigaki beef with such profound history is skewered and carefully grilled. This restaurant offers high-quality horumon (offal meat) and fresh fish with skillful technique, including grilled skewers using rare Ishigaki beef horumon and stewed skewers pot.

Gyukoku has a large menu selection and is open for both lunch and dinner. We only serve the finest quality beef and are dedicated in our preparations to satisfy your taste buds. As such, we have many regular customers who just keep coming back for more!

Presenting thick, savory, condensed cuts of Rikyu beef tongue char-grilled to consummate perfection for a crispy exterior and juicy interior. Relish in the meaty taste of beef tongue and its toothsome texture. After the meat is cut and seasoned with plenty of salt, an ageing process enhances the flavor and tenderness. At Rikyu we never use machines; every step is done by hand, resulting in a fantastic texture regardless of thickness. We always pay attention to how customers are doing while grilling, and visually entertain them as the grill is in their line of sight. When you say Sendai, beef tongue comes to mind, and when you say beef tongue, Rikyu comes to mind. We provide a wide array of beef tongue dishes for everyone, from children to seniors. We would love to have you and your family visit us.

Please enjoy our soba, proudly produced with care from the areas of production and the farms. We are artisans, not businessmen. We prioritize making delicious soba that we are proud of, rather than making a profit. We use buckwheat from Yatsugatake, Shinshu, where high-quality buckwheat is produced due to the great variation in temperature between day and night. Grown with organic fertilizers, our soba is slowly ground in the stone mill, matured and handmade using the ratio of 80 percent buckwheat and 20 percent flour. We carefully select the area of production, the farmer, and even the specific farm. We strive to satisfy our customers, and that includes our atmosphere and service. We consider customer satisfaction, not money, as the greatest profit. We are proud of our Japanese garden. Landscapers from all over Japan come to visit it. We made a large window so that guests can enjoy the view while having their meals.

This gem of a dish starts with a chicken broth that's cooked for over half a day and then combined with beautifully prepared offal, cabbage and Chinese chives and finally boiled once more. You can enjoy this dish with our house sauce, Japanese citrus and chili pepper sauce or shichimi, a Japanese spice. Before serving it to our customers, we boil the extra fat off our fresh, home-grown offal. This is so that our customers can season the dish to their liking after it's been boiled. To make it so delicious, we spend plenty of time preparing the offal beforehand. We use only the freshest domestic ingredients along with seasonings from Kyushu. Using cabbage from Aichi Prefecture and local green onion from Kyushu, we provide a deliciously genuine taste. Our shop is perfect for those who want to share a delicious meal with their loved ones. Because we offer dug-out seating, you'll be able to enjoy a comfortable time with us no matter how long you stay.