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This renowned yakitori (chicken skewer) restaurant was established in 1994 by Mr. Yoshito Inomata, who is said to have spread [YAKITORI] in Paris. Their beautiful and imposing counter, made from a single piece wood, warmly welcomes the guests. They serve [Date-dori Chicken] from Fukushima prefecture, which has a firm yet tender texture and well-balanced taste. They stock the whole chicken to offer very fresh cuts including rare ones. The style of [Toriyoshi] is that they prepare everything with their hands, from cutting to skewering the chicken. Enjoy higher grade of yakitori, which is carefully and slowly prepared one by one, together with your favorite sake (Japanese alcohol). It is also their style that they hand just-grilled skewers over for those at the counter seats, which is well-received by the guests. People are always making a line to taste the skewers created by their skillful chef. 

Located in the Senkyaku Banrai complex directly connected to the Shijo-mae Station, Toyosu Kinpura is a unique oden bar where you can enjoy delicious oden, sashimi, and a wide selection of sake. The Oden, provided by a company that has been selling Oden ingredients for many years, features a wide variety of ingredients, such as flavorful fish cakes and deeply flavored daikon radish, all of which are of excellent quality. You can also savor fresh sashimi from the Toyosu Market, including whale meat. The restaurant's extensive lineup of original craft beer, sake, whiskey, wine, and champagne perfectly complements the oden and sashimi. Whether you're dropping by casually or exploring the Toyosu area, all items on the menu are available for takeout, allowing you to enjoy them while strolling through the neighborhood. Indulge in the casual enjoyment of Japan's beloved comfort food, oden.

You will love the delicious taste of lean Ekome beef (a specialty of Kumamoto). We charcoal grill this beef, resulting in a center that is rare, but still hot with a juicy finish. It is cut thickly and served in an attractive fashion. Although the meat can be eaten straight away, we cure it still further at the restaurant, condensing the juices of the meat still further. Speaking of pasta, our main pasta dish is "Tagliatelle Bolognese." A luscious dish of ground meat and pasta, one might say that even in this dish, the main focus is on the delicious Ekome beef. This dish also demonstrates Mr. Takeuchi's desire to have his customers eat their fill of unmatched beef. Sit at the tables lined up along the wall and the sounds and smells of cooking will reach you from behind the counter. The chef is always close by, lending a casual atmosphere and enabling customers to pass the time in a relaxed fashion.

This is an offshoot of the famous restaurant, [Cucina Italiana Gallura Yagoto], which embodies Italian cuisine that delights and excites customers.Reproducing the ambience of a trattoria of the [Gallura Ikeshita] period which served as the basis for the current Yagoto restaurant, we have created a new restaurant in the Dai Nagoya Building with the hope that customers will have an even more relaxing and enjoyable time.The Head Chef is Mr. Tanaka, who has been the right-hand man of Chef Morioka in Ikeshita and Yagoto. Serving mainly pasta, the restaurant also offers popular dishes of the main restaurant such as the [fresh foie gras and mango], [onion focaccia] and so on.Enjoy refined Italian cuisine using generous portions of seasonal ingredients and local seafood in a more casual setting.

We make our dough by hand. We use cheese imported from Italy for a genuine taste. Enjoy hot pizza, freshly baked in our pizza oven! We purchase our seafood and vegetables from Kuromon Market and only cook with fresh materials hand selected by the chef. Above all, we recommend that you try "Swimming Crabs with Tomato Cream Sauce", which is packed full of crab. Enjoy genuine food in a casual environment. Italian cuisine is at the center of our menu, but we also serve Spanish dishes like Ahijo and a regular Western-style menu including rice-filled omelet. We have been serving charcoal‐broiled cuisine since the summer of 2014. Allow us to arrange a memorable private party for an anniversary or birthday with one of our special illustrated dessert plates.

The "Owan" bowl-dish of the day features king crab floating in soup stock, seasoned with diced and grated Shogoin Daikon radish. The king crab is boiled alive to ensure the best texture possible and to bring out the meat's natural sweetness. Shellfish such as Kuruma prawn, snow crab or Seiko crab are purchased from the freshest products available that morning at the Tsukiji market, but also directly from the fishermen themselves. Depending on availability, we also get rare prawn and crab varieties such as prickly pear shrimp or milk crab. Taking great care to establish good communication with our customers, we also adapt our service to best fit their needs. From the kitchen, we observe their eating pace and subtle cues, always striving to give them the best dining experience we can offer. Our restaurant might not be as glamorous as high-class Japanese restaurants, but offers a calm atmosphere in which our customers can really relax. The restaurant is small, and we can see all our seats from the kitchen, e

For 50 years since its founding, Sushi no Midori has gained recognition as a sushi restaurant with constant queues. With the corporate philosophy of "providing high-quality sushi to many customers at reasonable prices," the restaurant sources high-quality fish every day and offers them to the customers.

Eels are grilled with the strong heat of quality charcoal, making them fragrant on the outside and soft on the inside. The chef removes excess fat from the eel by carefully manipulating it, browns the skin beautifully, and soaks the eel in a sauce that is unavailable elsewhere. They recommend the "Hitsumabushi". You can enjoy the eel until you end your meal with Ochazuke (green tea poured over rice). Another popular menu is Shiroyaki (eel grilled without seasoning), which highlights the quality of the ingredients. In addition, they have a selection of wines selected by an Excellent Wine Expert so that you can enjoy the pairing of eels and wines to the fullest. You can also savor sake, mainly from Gifu Prefecture. The restaurant has a Japanese interior with comfortable sofa seating where you can relax. The restaurant's relaxed setting is suitable for various occasions, such as dates, anniversaries, dinners, and entertaining clients.

[Bincho] is an old-established restaurant specializing in hitsumabushi (chopped grilled eel on rice) with 5 branches in Nagoya. They have opened the second Ginza branch in Tokyo. On the 11th floor of Mitsukoshi Ginza, enjoy authentic [hitsumabushi] from Nagoya. [Bincho]'s [eel] is grilled without steaming at all to bring out its aroma, then finished with a sauce made with the unique Tamari (aged) soy sauce. The crisp skin and fuffy meat with fragrance go well with seasonings, such as leak and wasabi. Do not miss the flawless hitsumabushi.