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Sushi Urayama Meieki offers seasonal delicacies of Hokuriku and delicious tuna sushi with red vinegared rice. It is an extraordinary adult dining retreat away from the hustle and bustle of the city, located just an 8-minute walk from Nagoya Station. Sushi Urayama has three restaurants in Nagoya-shi, Aichi, and one in Nihonbashi, Tokyo. Ingredients used for sushi and a la carte dishes are from the Hokuriku area, with fresh fish and fresh seasonal vegetables just landed at the fishing port that morning. In addition, the sake that goes well with sushi and Japanese cuisine provides an exquisite Japanese marriage. The restaurant has an 8-meter-long Japanese cypress counter where you can interact with the chefs and enjoy their skillful techniques up close. There are also private table rooms, which can be used for various occasions such as couples' and families', business entertainment, anniversaries, or to treat yourself.

This is a handmade pasta of ravioli filled with calf and herb vegetables simmered and mixed together with egg and parmesan. The truffle, coated in a sauce of parmesan and butter, is fragrant in this dish with which you can experience the traditional food culture of Italy. Lately, we've been able to get a number of different domestically-produced western vegetables of high quality. We work with creativity daily to have you enjoy the true deliciousness of Italian cuisine with dishes made not with those Japanese ingredients you've grown used to eating, but with Italian ingredients. So as to have you fully delight in the joys of Italian cooking, we try to communicate a part of the food culture, not simply please you through novelty for novelty's sake. We're mindful and take care so that you can spend an enjoyable hour or two, forgetting the everyday world. We've prepared window-side seats that look in on our central garden, giving precedent to our guests who've made reservations for birthday parties or commemorat

This is our signature dish that has been on the menu since our opening 23 years ago. We have many regulars who come to our restaurant for this dish, in which they enjoy the texture of tokobushi (a type of abalone) and the sweetness of cabbage. For 23 years, we have been getting our ingredients straight from a contracted farm. We use seasonal ingredients in our dishes, so it is difficult to name a specific key ingredient. If I must name something, I would say "Noir de Bigorre pork" or duck that we purchase through an acquaintance in Niigata. We hope to never be satisfied with the present state and continue to evolve in our pursuit of good food for our customers who visit us with high expectations. We also hope to surprise regular customers with new dishes. Many of our customers are adults who like to take their time to enjoy food and drinks, but we also have young customers who come for special occasions, anniversaries, and seasonal events.

Unagi-ka Shibafuku-ya, located approximately a six-minute walk from Kokusai Center Station on Nagoya Municipal Subway Sakuradori Line, is a restaurant renovated from an old Japanese house in a town filled with an Edo atmosphere. Inside, you will see a sophisticated space, applying a modern sense to a traditional Japanese building with old columns. As the name of the restaurant implies, their specialty is unagi (eel) cuisine. Also, enjoy the wide variety of side dishes that match perfectly with alcohol and unique unagi dishes such as Liver Ahijo, and Hitsumabushi (broiled and chopped eel on rice) with garlic pepper. Their innovative dishes go well not only with sake and shochu (Japanese alcohols) but also with wine.

TANAKA YAKINIKU RESTAURANTE is based on the concept of "The best Yakiniku restaurant of life" by the meat expert Mr. Satoru Tanaka. It offers the finest delicious Japanese beef with the best Grand Maison-style service. Situated on the basement floor of a building complex facing Sakura-dori Street, just a 2-minute walk from Nagoya Station, providing excellent accessibility. With nine private rooms, it is the perfect place to invite important guests for business entertainment, dinners, anniversaries, and other occasions. The restaurant was designed by space designer Yasumichi Morita of GLAMOROUS co.,ltd. The luxurious and elegant space adds splendor to the guests' precious time. There is also a large wine cellar with more than 100 kinds at all times, so you can also enjoy the marriage with the dishes served.

Unatou is widely used for both daily meals and special occasions. At lunchtime, office workers and local residents enjoy "Unadon(eel rice bowl),"  and in the evening, "Unajyu (eel on rice in a lacquered box)" and "Hitsumabushi (chopped eel over rice)" are favored for anniversaries and business entertainment. Particularly recommended is the Nagoya specialty, the "Special Premium Hitsumabushi - One and a Half Eel," which satisfies you with its rich flavors. The eels are carefully selected for quality and size and are processed every morning before use. They are grilled to perfection, fragrant on the outside and fluffy on the inside, using a secret sauce passed down from generation to generation since the restaurant's establishment. In addition to table seating, the restaurant is also equipped with tatami-style seating and private rooms. Take-out is also available, so you can set aside some time to relax amid your busy daily routine. It's also a great place to treat yourself on the weekends. Since its establish

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.

Marconsorts +plus is a charming French restaurant in a quiet residential area in Nishi-ku, Nagoya. It offers classic French cuisine prepared with local ingredients and organic vegetables, all without chemical seasonings, in a relaxed atmosphere. Both lunch and dinner are served as courses only. You can enjoy to your heart's content from "Amuse Bouche," designed to please both the eyes and palate with the chef's delicate handiwork, to main dishes such as "Black Wagyu Beef Chateaubriand" and desserts such as "Peach and Yogurt with Pêche Melba." The wine pairing by a sommelier with extensive experience in French and Italian cuisine is also highly praised.

Sushi Urayama Sakae Hanare located in Nagoya Sakae 3-chome, opened on June 22, 2021, as the third branch of a famous restaurant that has entertained many foodists at the main restaurant in Yabacho Station and Tokyo Nihombashi. You can enjoy courses prepared by skilled chefs in a relaxing atmosphere. They serve selected seasonal ingredients delivered from Hokuriku and other regions on rice topped with red vinegar. Like a work of art, the delicate sushi enchants not only the sense of taste but all five senses. The inside of the restaurant has a calm Japanese impression. It has counter seats that allow customers to enjoy the craftsmanship up close and table seating. The restaurant is perfect for various occasions, such as business entertainment and dinners, anniversary dates, and family celebrations.