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Consomme jelly topped with a variety of vegetables, such as brussels sprouts, spinach, carrots, and tomatoes, with a dash of cherry tomato mousse in the centre. A dish that helps you to "get healthy by eating a variety of vegetables." The foie gras usually used elsewhere is duck, but here we use a non-greasy goose foie gras. The trick is to get rid of the extra fat by finishing it on a low fire. The chef is always aiming to keep dishes current but always using the same flavoring, and to keep the serving time and dish temperatures in mind. The romantic seats for couples with round sofas, pink curtains, and tablecloths are perfectly suited to special dinners on anniversaries or birthdays. They are also recommended for dates, and for lunch or dinner with the girls.

Firstly, the stock made from skipjack and kelp is prepared, then extra skipjack is added to the stock. The "takiawase" has the flavor and aroma of this stock. The combination of the stock with the ingredients, with their delicate flavors, is an example of real Japanese cooking. We don't have any particular preference for the area in which ingredients are produced, as long as they taste great. In winter, we grill or stew top class cod that comes from Himi in Toyama prefecture. In addition, in winter, we also serve buri (yellowtail), and firefly squid; in fall, warasa (yellowtail), and inada (yellowtail) that also come from Himi. We welcome children as long as can behave well and not disturb the other customers. We want to be the kind of restaurant that provides small children with an opportunity to taste real Japanese food.

Kikkaso is a restaurant where you can enjoy traditional Japanese dishes in a historical atmosphere. The building is a Sukiya Shoin style (Samurai-residence style) built in 1895 as an imperial villa. It is registered as a tangible cultural property with a long and honorable history. The head chef's cuisine is made of food in season or high-quality ingredients collected from all over Japan. Those dishes should come with sake or wine that a sommelier chooses, and you can enjoy the marriage with dishes. They propose refreshing and lively sake in summer and the best brand for hot sake in winter. In this pure Japanese architecture, you can see historical set-ups such as the Mukuri roof(curved roof) or handrails in the restaurant. One of the best parts is the garden, where you can feel the changing seasons.

[Restaurant Pleins d' Lerbes Kitakamakura] is at a residence in a residential area of the Kajiwara district, approximately 30 minutes walk from JR Kitakamakura Station. You can relax and enjoy the restaurant with a spacious table layout and a nice view of a Japanese garden. This area is very quiet, meeting the need of the owner who wanted [to open a restaurant that can really heal the minds of the guests]. How luxurious it is to enjoy a French course in such a space, isn' t it? Our traditional dishes are carefully prepared one by one with classical techniques of French cuisine to bring out the original tastes of the ingredients. Fully enjoy our dishes with a wide selection of wines of 270 kinds. You will surely find why many gourmets from all over come to visit this restaurant.

Sushi Nakano has a serene ambiance, located just a 5-minute walk from Kannai Station in Kanagawa. In this delightful space filled with warm hospitality, you can leisurely indulge in authentic Edomae sushi. The "Omakase Course" offers a taste of the best seasonal ingredients. Both nigiri (hand-formed sushi) and appetizers capture the essence of the changing seasons and are prepared with extra work. Sushi prepared by the owner-chef is paired with sake by a sake sommelier. You can taste the charm of sake, which enhances the deliciousness of sushi. The masterful skills of the chef making the sushi are so impressive that you can't help but admire them. The restaurant is equipped with a private room that can be used for business entertainment and dinners. Why not spend a special moment in this sophisticated space filled with elegance?

Hakone Yumoto is the gateway to the Hakone hot spring area. In addition to hot springs, the sushi restaurant Sushi Sho embodies the luxury of visiting the area for sushi. Directly managed by the Kinnotake Group, which operates luxury inns in Hakone, the restaurant was established in 2019 together with the boutique hotel Zagakukan, where the restaurant is located. The restaurant is gaining fans as a new addition to Hakone's gourmet scene. Chef Yamano, who is at the counter, is a chef with experience at an inn in Hakone and a sushi restaurant in Hakata. In addition to the delicious seasonal snacks and sushi prepared with care and inventiveness, the restaurant is also known for its clever set of menus. To fully enjoy the best of the restaurant, be sure to try the Chef's Choice meal! Suppose you choose to stay overnight at the hotel where the restaurant is located. In that case, you can also enjoy the hot springs of Hakone as a blissful holiday.

Nestled quietly atop a hill in Kamakura, Gin offers authentic Japanese cuisine courses. The courses, which use seasonal ingredients, include a variety of meat dishes and sashimi. Celebrities from various industries visit this popular restaurant to enjoy its flavor. With over 30 types of sake and wine, the extensive beverage selection allows for delightful pairings with the dishes. Supervised by Dr. Nagumo, who is active in a variety of fields as a doctor, the menu is not only delicious but also features health-conscious food. The path from the old-fashioned gate to the Western-style house is also remarkable. The view, full of Japanese sentiment, will bring tranquility and serenity to visitors. Enjoy an unforgettable gastronomic experience in a place where Japanese traditions are deeply alive.

[Moshiri-Soba Nakamura] offers soba (buckwheat noodles) which feel good on the way down. Their soba uses high-quality unpolished buckwheat flour called Gen-soba, which is stocked from a contracted producer in the Moshiri district, Horokanai, Hokkaido, and ground with a stone mill to bring out its nice aroma. Their savory home-made dipping sauce takes 3 days to be cooked. The exquisite combination of the soba and sauce will surely stimulate your appetite. They also carefully-select other ingredients, such as [wild brine shrimp], [Oyama Chicken] from Tottori, home-grown [organic vegetables], and [mushrooms] harvested directly by the owner. You can enjoy different tastes with seasonal ingredients along with the seasons. English menu is also available, so that tourists from abroad can also fully enjoy the [local tastes].

The "Ten Musubi" is one of the chef's predecessors' signature dishes. We take one whole tempura, season it with salt, and roll it up as soon as you order. Popular as a set with pork miso and soft-boiled eggs-try our "The Original!! Ten Musubi Set Meal." We're serious about using local ingredients. In particular, our fish is sent to us fresh-tasting and directly from Odawara Harbor. Put on ice immediately after being caught, the freshness is exceptional, and it's prepared only after you order. It's our humble delight to make meals that will move our diners. We believe that this is what makes our customers happy. We're usually in the kitchen, but we aim to listen to everything the customer has to say with our attentive service. When our business was first established, one of the first items in our menu was the "Stew Set Meal." Pork, konnyaku noodles, and onions stewed together like sukiyaki, garnished with fried tofu. Served with pork miso and rice, it taste the same way it did when we first opened generations