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Sushi Urayama offers Hokuriku sushi, characterized by its mild sweet-flavored sushi rice, and hand-formed by a chef with 30 years of experience as a craftsman. They use only high-grade ingredients in their best condition, such as yellowtail, black throat seaperch, and snow crab, from wholesalers they trust, and with their skillful techniques, hand-form them into sushi for the guests. Inside the restaurant, there are 10 table seats and 10 counter seats. The counter seats are especially popular because the guests can enjoy conversations with the chef. He offers friendly service so that the guests can relax and have fun. They offer recommended menus only but can also flexibly meet your requests. This reliable restaurant is suitable for business meals and entertaining your clients or when you want to taste something delicious. How about visiting them on your special occasions?

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.

[Kushi tei], a Kanto base chain restaurant, opened in Dai Nagoya Bldg. The original [Kushiage] is fried in 100% sunflower oil and has a healthy light taste, so it is popular also among ladies. The secret of thin coating and the light flavor is the dough mixed with original balance. Fresh bread crumbs make the crispy texture. We recommend [Chef's Choice Course] with kushiage of Chef's selection from the 30 varieties on the menu. Waiting imagining the next skewer is also fun parts of the meal. Counter seats, booth, or private rooms are suitable for various occasions.

You can casually enjoy sushi from one piece, made with the motto of creating "powerful Tsukiji Market sushi". This is an authentic Edomae style sushi restaurant run by a fish wholesaler established 100 years ago. A huge variety of dishes are available. Conveniently located in the first basement floor of Dainagoya Building, directly connected to Nagoya Station. This restaurant is an ideal place for solo diners to stop in for a quick after-work meal.

Located a five-minute walk from Shin-Sakae station on the Higashiyama line of the Nagoya city subway, 24-hour Japanese BBQ Yakiniku Sawagi is very close to the CBC TV station headquarters. You can enjoy a variety of quality meat, such as fresh offal and domestic beef, brought in daily and priced reasonably. In addition to the meat, we also offer quality service, with touches such as smokeless grills. Even so, we strive to be [the restaurant loved by locals] by keeping our prices extremely competitive. Our BBQ sauces bring out the umami (pleasant savory taste) of the meat, and are all made in house. Our dipping sauces range from one crafted specially for lean meat, to a miso sauce made with red miso from Nagoya. As we are very picky about our meat, cuts that we stock little of, such as our pork stomach [guts], are quick to sell out. It’s first come, first served, so be sure to check with the staff.

A popular cafe restaurant [YURT], located in the former foreign settlement of Kobe newly opened in Nagoya. You can enjoy a natural atmosphere and foods from the American West coast. Based on [LOCAL & GLOBAL] concept, the restaurant offers a relaxing space like YURT, a tent cabin, by the beach.It has the warmth and comfortable freedom of wood, and seems to facilitate your connections with the area. West coast comfort food such as [Jambalaya] and [Margherita Americana], at its base, the restaurant serves dishes that highlight the ingredients such as, BBQ and deli food, and incorporates essence of other countries to add playfulness to the dishes.

We make this dish with konbu dashi (seaweed broth) in order to draw out the flavor of the ingredients. The accompanying vegetables are seasonal and organic. The lightly whipped tomato foam heightens the sweetness of the vegetables. We are fastidious about our vegetables, so we use only organic vegetables that we grow in our own fields, or which we have shipped directly to us from local producers. Since we ourselves love vegetables, whether heated up or eaten raw, we harvest as many as we can, with the aim of preparing food that is kind to your body. Many guests are surprised when they try our beignet de foie gras, since they don't know what is on the inside until they take a bite. Our aim is to create dishes that surprise and delight you.

We have private rooms which can accommodate parties of all sizes (1-80 people). Is your family gathering for Obon or New Years? How about a company year-end party, send-off and welcome party, or New Years Party? Whatever the occasion, please consider celebrating with us. If you are traveling with children, you can have' a relaxing time enjoying a meal in one of our private rooms. From your room, you will even be able to feed carp swimming in our pond.  Our menu features yakiniku (grilled meat), nabemono (hot pot dishes), washoku (quintessential Japanese cuisine), and kaiseki-ryori (traditional multi-course Japanese dinner). As a family, you can enjoy a variety of different dishes. We would be thrilled if you decided to spend your precious time enjoying a leisurely meal with us. We look forward to serving you.

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.