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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.

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.