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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

At this restaurant, the chef does everything alone, including stocking ingredients, interior decoration, and selecting tableware. He sometimes even makes tableware. The name of the restaurant comes from the Japanese saying [Mind is wrapped in leaves], meaning that even a thing small enough to be wrapped in a leave can be a wonderful gift if it is heartfelt. Just like the name of the restaurant, you can fully enjoy wholehearted kaiseki (traditional Japanese cuisine) dishes at this restaurant with the stars. Enjoy not only the tastes, but also the beautiful decorations of the dishes. Have a very relaxing moment at this restaurant with a relaxing Japanese-modern style space, where the chef talks to you calmly so that you can stay comfortably. As the main dishes change every day at this special restaurant, you can always enjoy new tastes without becoming tired. 

This is the local cuisine from the chef's hometown in Akita. The Kirintanpo are each carefully made by covering skewers in pounded rice and grilled separately. Koshu red chicken thighs and a variety of mushrooms, onions and burdock, are each articles of uniquely brilliant flavor. As in the "Kiritanpo Stew" and more, the soup we use is also handmade, made by thoroughly boiling the chicken bones for 8 hours. The flavor that draws out of the bones has a distinct body, rich umami flavor, and a refreshing taste-cooking's secret key. We keep careful watch over our guests as well: "It looks like their glass is empty." "Maybe they are still eating." We aim to give our customers a smooth reception and visit the table before they make an order. It is only 5 minutes walk from any train line that serves Fujisawa station. "Shunsai Kushiyaki Dokoro Shoku" is a great izakaya that never uses any chemical seasoning and makes slow-cooked and labor-intensive food. You can enjoy the fresh taste of sake from our stock of barrels

We give customers such a warm welcome that they even come and have a leisurely lunch with us on their days off. We serve a huge variety of dishes, from our yakitori (grilled chicken skewer) and kamameshi (rice, meat and vegetable cooked in an iron pot) specialties, to salad. We offer a selection of beverages, including locally produced sake and shochu (Japanese alcohol). On weekends and public holidays we open from lunchtime, which means that women and single diners are most welcome to pop by. Please feel free to consult with us and make inquiries about our banquet menu

Located five minutes away from Yokohama Station. You can enjoy the excellent cuisine prepared by the chef, Mr. Koizumi, who leaned at an authentic Edomae Sushi restaurant established in 1861. The restaurant prides itself on its superb Edo-mae sushi, prepared with the freshest seasonal fish from Toyosu and Kanazawa. The "omakase-nigiri" is a recommended set menu that begins with a chic "otsumami (appetizer)" using seasonal ingredients and ends with a traditional "makimono" roll. The rice is cooked hard with a unique combination of red vinegar and salt and has an exquisite texture that melts in your mouth. The neat and careful artistry of the chef, who is well-versed in the seasonality of the ingredients, stands out. The storefront, whose façade blends symbolism and tradition, invites you to the entrance, where you will be impressed by the beautifully curved white wood counter. Please spend a luxurious time in a high-quality space with dignified air.

This popular dish starts with black wagyu beef tongue. Because this cut is in short supply (only one per animal), many restaurants use imported meat. However, we only use domestic beef, so you can enjoy it with peace of mind. This photograph shows delicious marbled "Black Wagyu A-5 Sirloin." We personally select each cut from our supplier. We pride ourselves in having delicious, high quality ingredients that meet our customers' standards. Cut raw meat all tends to look quite similar, so it's actually common for customers to have trouble distinguishing meats based on appearance. That's why we'll give you a brief explanation of each meat as we serve it. Our restaurant is clean, and we decorate it with flowers to create a relaxing atmosphere. Our large space often hosts parties of over 20 people, so we recommend reserving well in advance. Please feel free to bring your friends and family!

Yonpachi Gyojou offers a daily changing menu of specialties featuring fish processed with fishermen's skill, including "Shinkei-jime (destroying the fish's spinal cord)" and "Ikekoshi (letting fish rest in the tank)." Also, a wide variety of seasonal and fish-friendly sake is available. As well as regular sake from Dassai, Hitakami, Sharaku, and Taka, there is an original sake that can only be tasted at the restaurant, made in collaboration with a sake brewery every year. Enjoy fresh seafood in the lively atmosphere of a fisherman's town.