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Shipped directly from Kochi, our Katsuo (bonito) features just the right amount of fat to produce a melt-in-your-mouth sensation. It also pairs excellently with liquors such as sake and shochu. High-quality bonito from all over Japan migrate to Kochi, and we select only the highest-quality among these, allowing us to confidently say that we serve the best bonito in Japan. Come and enjoy our carefully-selected, delicious bonito during any season of the year. Communication is one of the best aspects of enjoying good food, so we like to focus on the harmony that comes from making our guests feel welcome and the knowledge that comes from communication. We are thoroughly committed not only to the selection of our fresh, seasonal ingredients, but also to our dishware. We deliver cuisine that is visually pleasing to allow our guests to experience the season with their eyes as well as their mouths.

Located near Sannomiya Station, Katsuhara is a popular Japanese restaurant known for the warm hospitality the owner and chef provide, who work in tandem to run the business. The refined space features a combination of counters and tables where you can savor exquisite Japanese cuisine made from seasonal ingredients. The owner places great importance on seeing his customers smile and uses the best ingredients, such as fresh fish directly delivered from the market, and meat and vegetables, which are seasonal and hand-selected. The dishes are enhanced by a collection of exquisite alcoholic drinks carefully chosen to perfectly complement the meals. Whether you're dining solo or in large groups, this place caters to various occasions. Indulge over the time of the four seasons while enjoying delicious food and drinks. Please treat yourself to an adult experience.

Most of the things served by the restaurant have gone through the che's iterative process. With special attention to providing handmade dishes, the chef uses her self-taught knowledge to the fullest extent. Among those things, the special sauce, which comes in three varieties, is her greatest pride. She picks wagyu (Japanese beef), especially Kobe black-haired beef. In order to have her customers taste the best flavor from each part of the meat, she brings the meat in blocks, and cuts them herself. She feels rewarded when her customers compliment the food while leaving the restaurant, and her passion for making the ingredients herself and putting extra effort into the meat has not changed ever since the opening of the restaurant. Here, we receive many couples and families, and you can relax and enjoy exquisite meat in our traditional reception rooms with raised-tatami seats. Please have a good time with your family in our restaurant's calm and comfortable atmosphere.

A delicious-smelling serving of Kuroge Japanese beef mixed together with our secret sauce will satisfy more than just your stomach. We select our ingredients carefully to provide quality Kuroge Japanese beef at a reasonable price. Our chef’s keen eye can discern the quality of each cut by its texture and luster, so it’s only handpicked meat that’s sent to your plate. When it comes to our kalbi ribs, they get their rich flavor from a soy sauce-based marinade, and then after grilling them to your liking, we have scissors to cut them into smaller pieces. On top of that, our traditional dipping sauce will make your mouth water. When it comes to hospitality, we work hard to serve you delicious food to make sure you leave with a smile. We have a room that can sit 52 people on the second floor, which can accommodate any occasion with a large group. If you come as a group, everyone can enjoy drinks together with side dishes like our BBQ Assortment or Special Beef Tongue, which come in portions adjusted to your

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 carefully made dishes combine the freshest seasonal ingredients in a pleasing manner. We serve some tofu dishes, such as sesame tofu and yuba (tofu skin). That the food is delicious should be a given. We hope that our guests will be able to have a meal while enjoying everything including the atmosphere and service. Ours is a tranquil space, brimming with the warmth of wood-based construction, and we would be delighted if we could offer you some respite from the everyday. We offer full-course meals made to suit any purpose, whether that is a wedding anniversary, a birthday, a meal with friends, or another special occasion. We also have a completely private room that seats up to six. Please, come have a leisurely time with us.

Kobe Kitano Sow is placed on Hunter Hill in Kobe Motomachi, where sophisticated shops line the street. As the name means "a pairing of two elements," the restaurant offers unexpected combinations of ingredients. As you go up the stairs from the first-floor bar to the second floor you enter a sushi restaurant adorned with the scent of white wood. The refined space has seven counter-seats and one private room. What's offered is the "Omakase Course," consisting of seasonal dishes and sushi. It's characterized by the abundant use of locally caught seafood from Akashi and Awaji, creating a sense of seasonality. Sake or wine is recommended as a matching drink. Comparing different drinks to find your preferred taste is also part of the enjoyment. Spending time at the bar before and after dinner is also attractive. It's a place you'll want to visit with someone special.

Our appetizer platter features a variety of fresh ingredients that recreate the sensations of the season on a single plate. Special attention is paid to the colors and arrangement, resulting in a dish that is as pleasing to look at as it is to eat. This is especially popular as the starter for a full-course meal. Our restaurant is known for dishes featuring suppon (soft-shelled turtle), and we only use suppon with the right qualities. Primarily, we source suppon from Saga and Kumamoto, which are then used in smooth-tasting, elegant soups. We proudly offer suppon year-round. We do not believe in imposing upon our guests. We aim to provide service that suits each person, and do whatever we can to respond to any requests our guests may have, in the hope that they will be satisfied with both our food and the feel of the restaurant. We have many elderly guests here, and are able to change menu items to match our basic courses with our guests' needs. Please feel free to let us know of any requests you may have, inc

Yamayoshi is a popular restaurant that captivates many celebrities and food enthusiasts, often forming long queues of customers. The grilled Anago (conger eel) aroma is appetizing, and the plump, steamed Anago satisfies the stomach and heart. The signature dish is "Anago-meshi," where grilled and steamed Anago is generously served on top of Chameshi (steamed rice seasoned with a special sauce). Another delightful option is the "Anago Wappa," featuring a medley of Anago prepared using steaming, grilling, and simmering techniques. Himeji's local sake is highly recommended when you want to enjoy Anago as a snack with your drink. Additionally, the restaurant also offers a selection of shochu and foreign liquors. The interior has a retro & homey atmosphere that evokes a sense of nostalgia. It is a perfect place for casual gatherings with family and friends, as well as for enjoying a meal during your travels.