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This restaurant uses [high-quality domestic farm raised eels] that supposedly have almost the same quality with wild eels. Carefully-boiled eels make a great harmony with their special sweetness-reduced sauce made only of shoyu (soy sauce) and sweet sake, whose recipe has been preserved since its establishment. That's their [Kabayaki (boiled eel basted with special sauce)] which anybody from kids to elderlies love. They serve a wide variety of other menus, too, including nibbles using in-season ingredients and sashimi using fresh fish directly from Tsukiji. You can also enjoy dry sakes (Japanese alcohol) and wines they purchase all the way from Spain. Inside of the restaurant is a mixture of Japan and the West. You can see the night view of the Marunouchi area through windows. They also have private rooms with horigotatsu (sunken kotatsu table), so this long-lasting unagi (eel) restaurant is very open to business entertainment or meeting, and families with kids.

Eels are delivered directly from Kagoshima. The restaurant is very particular about purchasing live eels and their size and will not serve eels that do not meet its standards. The standard menu item is Unaju (grilled eel on rice) using 1 eel, in which you will enjoy the anticipation until opening the cover, the pleasure at the moment of opening it, and the full flavor of the eel that overflows with each bite. If you want more eels, try Unaju Kiwami using 2 eels. The rice uses the "Emi no Kizuna" brand, which has larger grains and less stickiness, and the house-made sauce is well soaked into the rice. The restaurant has only 8 counter seats, so it may be good to use it with a few people. Drinking a little while waiting for the eel to be grilled is also recommended.

After getting special cookware and doing a lot of research, we produced a 15cm-tall mixed vegetable and seafood tempura. This food is only capable of being made with all the necessary calculations with the chef's intuition, honed after many years. Every day, early in the morning, seafood selected by the boss is delivered from the Port of Numazu that is just seconds away. On busy days, 150 to 200 kilograms of seafood are obtained. The selection shows up on the lunch menu, so check out what there is and try what suits your taste! We want our customers to go home full and satisfied. As we have an open kitchen, we're able to pay special attention to all of our customers as we prepare their food. If you want to have your fill of the restaurant's unique dishes using fresh seasonal fish, we recommend the "banquet courses" (which require reservations three or more days in advance). We have various courses that include dishes like sashimi, tempura, grilled fish, and cooked fish. We'll be happy to provide det

This meal is made with an arrangement of at least two slices each of various kinds of fish. Customers are surprised at the gorgeousness of this dish. There are about 14 kinds of fish in this dish and delicacies made of fish set in the middle. This dish is reputed for entertaining guests who enjoy drinking. Freshness and seasonality of ingredients is important to us. We only use fresh fish unloaded at the Tsukiji market daily. We also use seasonal, tasty vegetables. In early summer, we prepare dishes using mizunasu (eggplant). We tailor our way of serving our meals to each customer, depending on their likes. Our restaurant is in Shimbashi and many customers stop by after work. The tables on the second floor and the counter on the third floor, are especially popular with businessmen who gather in groups of two or three to eat and drink.

USHIGORO S., where all seats are in private rooms, can be used for various occasions. Their skillful grillers with rich experience grill the finest rare beef cuts sent from Tamura Farm and Omi Beef sent from Okazaki Farm. Starting with the Shinjuku Branch's limited course, fully enjoy fabulous black Japanese beef that has been carefully selected from the best farms and pedigrees. They also offer world famous Japanese alcohol that can be enjoyed together with their ultimate Japanese BBQ.

At Wadaridori, you can enjoy exquisite dishes made with premium chicken, especially Kyo Aka Jidori (local brand chicken). Kyo-Aka Jidori chicken prides itself on its fine and chewy texture. The restaurant only uses fresh chickens slaughtered in the morning, allowing you to enjoy not only their charcoal-grilled skewers but also sashimi (raw fish)-style dishes such as "Chicken Breast Stripes Yukhoe" and "Seared Chicken Thigh." The menu includes various chicken hot pots, including the "Jidori Sukiyaki Hot Pot" with plenty of egg yolk. You'll be amazed by the flavor of the chicken itself, as well as by the deliciousness of the vegetables that soak up the rich flavor of the meat. They also offer a selection of wines that go well with yakitori, making it a popular choice for gatherings such as girls' nights out. Whether you're dining alone or hosting a banquet, why not spend some relaxing time enjoying delicious chicken dishes and drinks?

Wagyu Junkie offers high-quality yakiniku in a casual atmosphere. The manager, Mr. Matsushita, who expresses his love for yakiniku, purchases only Wagyu beef that is in good condition. The "Silver Saint" set menu, in particular, features one of the restaurant's signature dishes, "Shivering Loin" and Kalbi, at reasonable prices and in generous portions. In addition, the restaurant offers Kyoto's unique "Arai-dare sauce." Dipping the meat in the sauce made from beef bones and chicken bones removes extra fat, and the meat can be enjoyed with a refreshing taste. The restaurant's interior has a chic and calm atmosphere, and there are private rooms and sofa seats on the second floor, where you can comfortably relax. The course includes an all-you-can-drink option, allowing you to have a good time with drinks and high-quality yakiniku.

The Wagyu Kurosawa Main Branch is located in Otaru, a popular sightseeing spot. It attracts many tourists from elsewhere in Japan and from overseas. The flavor of every dish is carefully scrutinized by calculating the total salt content and aftertaste. For example, the stock for the Kobe Beef Sukiyaki Set has a strong flavor but is surprisingly light. And the sauce for the Grilled Japanese Eel Rice Bowl is served on the side, so you can use as much or little as you like. That is why diners couldn't stop eating with the second bite than the first and third, and fourth bites with the second. The flavors will make you want to eat more after finishing the dish. For diners who need help with how to eat the dishes, they have prepared instructions in English, Korean, and Chinese. The restaurant is decorated with ukiyoe prints and bamboo, giving it a Japanese feel and a smart atmosphere that many people mention on social media. If you want "meat in Otaru!" this is your place.

Bungo Gion opened in 2023 on Shinbashi-dori, an alley in Gion, Kyoto, where the Hanamachi district's atmosphere remains, attracting guests from Japan and abroad. It offers courses using locally sourced ingredients, including Kyoto Vegetables and one of the finest Japanese beef, "Oita Wagyu." The "no grilling by yourself" style in which a staff member accompanies each group and prepares the meat in front of the guests is well-received as a way to "enjoy the true essence of the meat." Six full courses are available by reservation only, with three Wagyu Courses at the core and three Yaki-Wagyu Courses for those who do not like raw or rare meat. A wide variety of drinks are also provided, including natural wines that go well with the meats. The traditional townhouse setting is a great place to relax, and you can even enjoy a tatami room experience for an extra fee. It's a truly blissful restaurant where you can savor the finest Wagyu beef while immersing yourself in the culture of this ancient city!