Restaurant Search

[Ajikobo Iwasa] has been relocated and reopened on the 4th floor of a building near to its previous location. They offer cuisine with various local ingredients from Miyagi prefecture, and a wide variety of alcohol from wine to sake (Japanese alcohol). Teppanyaki (grilled on iron griddle) dishes have been newly added to their regular popular dishes which include [Home-Made Beef Tongue Curry] and [Home-Made Bouillabaisse]. Other than western dishes, they also offer Chinese and Japanese dishes which go well with alcohol. They mainly use carefully selected local ingredients, such as Japanese black beef from Sendai, Noda Duck from Kakuda city, Miyagi, seafood from fishing ports in Miyagi, and fresh vegetables. Their space has the same chic and relaxing atmosphere as before. Private rooms have become available, where you can relax and enjoy meals.

We were wondering how we could make a sweet and sour pork dish that went well with wine when we came up with our "Zhenjiang Black Vinegar Sweet and Sour Pork." The chunks of pork are so thick that you'll want to use a knife and fork, and it's paired with the thick, rich flavors of black vinegar and Chinese tamari soy sauce. Wine complements it perfectly. Shellfish is also the perfect ingredient to complement so many dishes. Whether whole or as stock, they add a refreshing richness to just about any dish, be it stir fry, stew or soup, so we always have some on hand. We want our dishes to have just the right seasoning, portion sizes and temperature, and we aim to serve them to you with the best possible timing too. Our interior is decorated with a white, brown and green color scheme, and our seating is spacious, so you can enjoy your meal in elegance and style. We have private rooms in the back too-perfect for small dinner parties and receptions.

The variety of shellfish such as scallop, clam or abalone, can be dined fresh. Sashimi is fantastic, but the original character of each shellfish further stands out by skillful cooking. [Akoya] is proud of our variety and quality ingredients, and the flexible and skillful cooking style. Sashimi or steak, or grilled or steamed shellfish presents natural texture and taste. Rolled omelet, egg custard or risotto extracts the essential. Shelling with skillful process, or the grilled flavor from the broiler is one of the best part of dining here. It is a restaurant where all 5 senses enjoy the various delights of shellfish.

An 8-minute walk from the East Exit of JR Shinjuku Station and a 3-minute walk from Seibu Shinjuku Station. It is a yakiniku chain restaurant with 160 branches nationwide. Aiming to be a "casual yakiniku restaurant" with a focus on using charcoal grills, they offer the signature dish, An-An Karubi (boneless short rib), and Asahi Super Dry draft beer are as reasonably priced as 290 JPY (319 JPY including tax), which has not changed since the establishment. Three popular all-you-can-eat courses are available from 2,500 JPY (2,750 JPY including tax) according to your budget and purpose, with options for all-you-can-drink. It is open every day until 4:30 AM. If you have any questions, please feel free to contact the restaurant.

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.