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If it is your first time at our restaurant, the first thing we hope you will try is our red rockfish stew. We recommend eating this as a meal with the rice set (500 JPY). All of our fresh fish, including black rockfish, kinki (deep sea fish), and eel, come from a trusted supplier, but we only use the fish after we too have confirmed its quality. Our supplier is one we have worked with for years, and exactly because we have built up this trust, we are able to always check for quality with a critical eye. Ours is a small restaurant and the prices are not cheap. For these reasons, we insist upon preparing fish and sake (Japanese rice wine) that will be acceptable to the individual tastes of each customer. In this way, we have many regular customers who have been coming for a long time. We always do our best to ensure that we do not disappoint them. Our restaurant is small with just ten seats at the counter. When the restaurant is quiet, we enjoy talking with our customers as we prepare their food.

A casual cafe with the concept of a [bar], a staple feature of daily life in Italy. Besides our cafe menu, we also offer a rich variety of home-made delicacies such as panini, dolce, bakeries and so on at reasonable prices.

Jingisukan is Hokkaido soul food. Enjoy the authentic taste at Hakodate that has fascinated even the locals! They offer the finest Jingisukan, tender raw lamb meat with no odor or peculiarities, served with Daikokuya's secret special sauce. You will be able to enjoy the fresh beer as much as you want, but the best match for the fresh lamb and the secret sauce is the rice. Daikokuya has yet to cut corners on the rice that goes with the Jingisukan. They cook the Hokkaido rice "Yumepirika" fluffily on a large stove. No charge for grilled vegetables. Perfect for friend gatherings, entertaining important people, families, and couples, and coming alone on business trips! Various kinds of seats are available.

[I want to fill each piece of sushi, each plate of hors d'oeuvres, with as many ideas as a dish in French cuisine.] True to the head chef’s words, [Azabu-juban Hatano Yoshiki] serves up courses based on shining examples of Edo-style nigiri sushi alongside playful hors d’oeuvres made with French and Italian techniques. In an effort to prepare the fish as deliciously as possible, we use not only traditional Edo-style aging methods, but our own smoking and aging process as well. These new techniques keep the epicures satisfied. Even so, we’re not a formal restaurant. Our central concept is to allow for relaxed fun for all. With both counter seating and private rooms, we are well suited to a variety of purposes. We also allow customers to order just single dishes and a drink or two after 9pm, making this a great place to add color to a night in Azabu-Juban.

From a selection of about ten types of homemade processed meat, four to five are chosen for the "charcuterie plate." Today we are serving deer and foie gras pate, rabbit and pig trotter terrine, as well as duck liver mousse on one plate. The relish and the salads use Kamakura vegetables purchased from the Kamakura farmers' market. The ingredients are excellent and Mr. Igarashi promises, "When you can see the face of the producers, you have a sense of security. There are also things that come through vin natural." This shop is, in the end, a bar. It is a place where people can have fun and be themselves. Also, if there is a customer sitting at the counter drinking alone, we'll exchange a few words with them because we think that building relationships with our customers is really important.

The policy of the owner is [to do everything by himself]. To realize it, he simulated everything including the size and shape of the restaurant and kitchen, the shape and length of a counter, the number of seats, and layout, for 2 years prior to the opening of the restaurant. He cooks in a traditional way; for example, [Meat Pate in Country Style], a standard recipe using livers of pork and chicken and fat mainly is to be left for at least 10 days. While containing high salt concentration, it perfectly goes with wine. The wish of Mr. Kishimoto, the manager, chef, and dish washer at the same time, is to create dishes [people sometimes would like to have so badly] with wine.

Our chef's forte is his rich, meaty stews. Of all of them, this is the one he loves to cook the most. His "Spare Rib Stew" is a dish we are proud to serve. Our locally grown ingredients provide you with a sense of safety and peace of mind. We use local, domestic meats like Fukushima Beef and Utsukushima Pork. We use fresh local, seasonal potatoes in our German Potatoes, too. Our chef tells us that he receives every guest like it is a once in a lifetime encounter. He is usually in the kitchen so he does not have the time to serve himself, but he is very flexible about the flavors he uses and the items in his course meals - he wants to be the kind of chef who can cook precisely according to the wishes of his diners. As a well-loved local beer hall with a nearly thirty year history, you might assume we are a formal and stuffy establishment, but we want you to feel free to drop in for dates or casual dining just to experience some new flavors.

At Tokufuku, our blowfish is delivered freshly from nearby Nagasaki and Kumamoto and prepared just before serving. We are known for our top-grade Japanese blowfish at value prices, and our blowfish is rich in consistency and delicate in flavor -- just a few slices of the thick sashimi pieces will make a full meal. We offer a relaxing dining atmosphere, with private rooms that feature Japanese-style sunken seating for special occastions.

With the theme of "Buri Shabu (yellow tail shabu-shabu) and Sake," Kiki is a restaurant open to all customers, from business entertainment to women's gatherings and even to solo diners. You can enjoy a sumptuous Buri Shabu using fresh yellowtails that can be enjoyed as sashimi. For sake, local sake from Kyushu and other regions of Japan are available. You can also enjoy the seasonal recommendations. The interior of the restaurant is a renovated Showa-era building with a Japanese taste. The casual yet relaxed atmosphere allows you to dine in a comfortable environment. With counter seating and private rooms available, it is suitable for a wide range of dining occasions from one person to a group. Course menus are also available for business entertainment and banquets. Enjoy carefully selected sake together with delicious yellowtail to your heart's content.