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Enjoy various dishes that go with sake (Japanese alcohol), such as [Kinosuke Teishoku] with dried fish perfectly grilled by a skillful chef over Binchotan charcoal, [Charcoal Grilled Sagami-Ayase Pork] using a juicy brand pork with a savory taste, and [Assorted Sashimi of Local Fish Sent Directly from Manazuru] with fresh carefully-selected seafood. A variety of sake is also available. Those exquisite dishes are good for your mind and body. Regardless of whether drinking alone or cheerfully with someone, casually visit this clean and relaxing space with table seats, Japanese tatami rooms, and counter seats. Many foreign tourists visit us to fully enjoy authentic Japanese cuisine, as we are located in Hakone-Yumoto, a famous sightseeing spot.

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.

Made with Iwate Prefecture chicken with hand-picked ingredients such as ginseng, jujube, garlic, rice, and ginkgo gently boiled over the course of a day. A healthy dish, great for revitalizing and re-energizing. Seafood ingredients delivered directly every morning from Shibaura, Tokyo, are prepared quickly. Only the most excellent cuts are chosen. Using a culinary art that ensures that the true taste can be enjoyed, ingredients are made into sashimi or lightly grilled. We are always thinking about how to ensure that our customers enjoy their visit. For that reason we show concern for the timing and presentation of the meals. We work in such a way as to provide a relaxing atmosphere. Our hands down best value is the three part course (4500~6000JPY). On order you can receive a discount on your taxi fare. 2000JPY for a four person group. For each additional person gain an additional 500JPY discount. Don't miss this opportunity.

The Ohama specialty uses different seasonal vegetables throughout the year. The platter of three items is an even better value than the single item one and is really popular. When the season is cold, we use taro, burdock, potato, other root vegetables, chrysanthemum, and spinach. Our vegetables are bought directly from producers in Zushi. We go there to purchase the vegetables every day. We also use Miura vegetables, vegetables that have been picked that morning and are superbly fresh. Once we have the ingredients, we think about the dishes that we will be able to make that day. Our restaurant has only one cook to do all of the cooking and serving, so there are times when customers have to wait. This restaurant only exists because of our regular customers. When we were in Asagaya we only had seats at the counter, but since moving to Kamakura, we also have one table. The table is really popular and gets reserved early. Compared to when we were in Asagaya, the counter provides customers with more space to relax

My "Octopus and Whelk with Escargot Butter" is a popular dish made with plenty of octopus and firm whelks, to which the flavors of mushrooms and escargot butter are added. It goes very well with various kinds of drink. To be able to offer a firm texture and rich flavor, I myself go out and purchase my ingredients every day, being particular about the freshness of the vegetables and seafood. The umami (pleasant savory taste) of the ingredients themselves is important, and to maximise their taste, I cook them simply and make homely dishes without adding too many things. Instead, I will go to great lengths to make my own sauces and other items. The cocktails created by our bartender, Kumiko Sugano, are a source of pride for us. We round our ice cubes individually, by hand. As round ice is hard to melt, the drink doesn't dilute. We'd like you to enjoy drinks until you finish the final drop.

The glitter of the Bay Bridge provides a dreamy view reflected on the water's surface. REVO BREWING is a restaurant where you can view the night scenery of Yokohama's Minato Mirai area. Located on 1F of a hotel, the restaurant interior recreates the atmosphere of an American brewery. A craft beer brewery with the highest manufacturing volume in the Yokohama area is next door, so customers can always enjoy freshly made beer. The restaurant has many popular menu options, such as Black Angus Beef T-Bone Steak and an Assortment of 3 Completely Homemade Sausages. The menu is a collection of masterpieces that all go well with beer. It can be used for various situations such as grabbing a drink after work, anniversary dates, entertaining, and girls' nights out. This restaurant goes beyond the "usual" and always delivers new surprises and deliciousness.

Their pizza may be simple, but it offers deep flavors; the acidity of tomato, the mellowness of cheese, and the fragrance of basil strike a delicate balance. This restaurant especially pays attention to the pizza dough-it is the cornerstone of a pizza's taste, after all. Chef Ogasawara has studied the art of making pizza dough with a true passion, developing his flour blend and low-temperature fermentation techniques that gives the pizza the ideal texture and taste. A craftsman must always keep in mind that while they might be baking countless pizzas every day, to the customer, the pizza received is all there is... every single pizza should be truly special. They have been open for more than a decade now and never taken a day off, always preparing the dough and striving to give the same quality to all of the pizzas. Freshly baked pizza is really the best there is. In order to serve the pizzas just a little bit quicker, they have designed the restaurant space with the kitchen in the center, surrounded by count

Only 1-minute walk from [Yokosuka-chuo] Station on Keikyu Main Line. This yakiniku (Japanese BBQ) restaurant is operated by the old-established meat shop [Yokosuka Matsuzakaya] in Yokosuka city, with over 110 years of history. Their truly savory meat is carefully-selected by the master who has a deep knowledge of meat and strong passion. Their motto is [to hand cut the meat] and [not sticking to brand meat]. They serve only the Grade-5 Japanese black beef, by perfectly cutting the best cuts of the day to bring out its savoriness to its maximum. Their [Recommended Assortment] is an assortment of the day, with the amount adjusted to the number of the people. It is not bad to enjoy meat in a dynamic way, but at this restaurant, it is recommended to take your time and enjoy the taste of the meat. 

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.