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Our tofu uses Fukuyutaka soybeans from Mie Prefecture along with Hokkaido soybeans, and is hand-made by a skilled chef. This dish highlights the creamy texture of tofu and the true flavor of soy beans. Fukuyutaka soybeans from Mie Prefecture have a characteristic, refined flavor, and work well with the indispensable bittern that gives tofu its shape. Paying attention to the balance of scent and flavor, we blend Toyomasari and Toyohime soybeans from Hokkaido. We strive to bring you the rich flavor and essence of soybeans with the fresh-made flavor of our tofu. Our tofu is made in small batches, not large quantities. Enjoy the smooth texture of our yose-dofu. The building in which we are housed has been luxuriously built without using a single nail. In addition to the building, you can feast your eyes on seasonal views of the Isuzu River. We especially recommend view in the spring with riverbank dyed the pale pink of cherry blossoms.

Our spiny lobster is simply boiled, drawing out its lusciousness and plump texture. Enjoy it with sauce americaine and beurre blanc sauce subtly flavored with shellfish. Mie Prefecture is known for lobster, abalone, and Matsusaka beef, but that's not the end of its list of delicious foods. For example, there are the local Obata tomatoes, the Yoshi-ebi (shrimp) and yellowtail amberjack (fish), along with many, many other outstanding ingredients. Our service is overseen by the owner's wife, who brings her gentle touch to our serving team -- simple, relaxed hospitality. When she has time to spare, she comes out to greet our customers and to explain the cuisine. The building our restaurant nestles in was built in 1923. Once used as the Yamada Post Office and phone room for the Ministry of Communications, sunlight now shines in on a delightful atmosphere at lunch, and dinners are gentle and relaxing. Ours is truly the perfect atmosphere for enjoying fine dining.

Matsusaka Beef is famous for its balance of luscious, melt-in-your-mouth fat and rich red meat. To bring out its maximum flavor, our sukiyaki is cooked in a Nambutekki iron pot using Kikusumi charcoal. Enjoy how well it goes down with our secret sauce. Our Matsusaka beef is from young Japanese black cattle bred in Tajima, Hyogo Prefecture, and raised in-house at our own ranch. It goes without saying that our meat is top quality, and its delicious, powerful savor is emphasized by the generous cuts of meat in our sukiyaki. In order for you to experience Matsusaka beef at its best, the staff attending in your room take care of cooking the sukiyaki for you. Not only do we provide a delicious feast, but also a relaxing time for customers with hospitality to match the occasion. In order that our valued customers return again, we stress not only flavor, but we also place importance on the atmosphere and hospitality. Our restaurant features private rooms only -- no counter seating or open tables. Our Japanese-style i

Three large shrimp resting on this plate may be enough to fill you up on their own. We're picky about our shrimp, too, using ones frozen immediately after they've been caught -- so fresh you could eat them raw. Also enjoy the good chemistry of our homemade tartar sauce. The Fried Shrimp Meal receives a lot of attention, but we also recommend dishes using seafood from Toba. This seafood is carefully selected and purchased from local fishing ports such as Toba and Isobe. We of course offer spiny lobster and abalone as well as varieties of delicious fish. Ise Bay's richness has garnered in the nickname "the sea of fertility," home to all sorts of fish and shellfish. We do our best to avoid over-preparing our fish in order to bring out simply the best flavor in ones such as sea bream, Japanese spanish mackerel, seabass and yellowtail. Our first floor only has table seating, but our second floor has both table and tatami seating. We also have private rooms available for 200 JPY per person so you can relax without

Our prized Matsuzaka Beef is our signature offering, but please also enjoy our traditional Japanese food made with time and care. The Chirimen-zansho gohan (rice cooked with small fish and pepper) made with rice grown on traditional terraced fields and the akadashi (red) miso soup made from natural dashi broth will warm you up from the inside. Outstanding freshness is achieved by buying meats prepared in the morning and shipped without a vacuum-seal from a famous Matsuzaka meet supplier “Asahiya.” This is only made possible through the chef's experience and personal connections. This is the secret to our great tasting meals. A great ambience is created with the charming Japanese-style interior and jazz as background music. Creating a relaxed atmosphere for the Matsuzaka beef to be enjoyed is an important part of our service. We can also accommodate for business meetings and dates. In order to learn how to bring out the best in Matsuzaka Beef, the owner Okuyama trained at the famed butcher Asahiya. Our fre

The set includes Matsusaka beef as well as meats of a higher grade. The select roast is most highly recommended. The excellent quality lean meat of the filet will allow you to fully experience the amazing flavor of the meat itself. The selection of meats is focused on having a great balance of fatty and lean meats. In addition to mainstays like Miyazaki beef and Joshu beef, we also serve local Matsusaka beef. A unique supply route allows us to procure hormone (offal) directly, so its freshness stands out. We procure only the amount of meat we will use that day for ultimate freshness. Our beef, hormone, chicken, and pork are all directly delivered from the butcher. We select only the ingredients we can have complete confidence in serving and aim to be a yakiniku restaurant that makes you feel invigorated afterwards. The sets or course menus are recommended, as you can try many varieties of our selected wagyu beef. The menu boasts a great balance of high quality meats, making it popular for a wide range of occa

This is our famous Kawaume Donburi (rice bowl). This particular dish serves up grilled kabayaki unagi (eel) on top of rice. A refreshing secret sauce is the marinade for the kabayaki, but by all means add wasabi soy sauce and shredded green onions to your taste. The perilla leaf hiding under the unagi also provides a nice accent. We stock unagi from a long-standing local wholesaler who carefully selects the best fresh unagi from Kagoshima, Kumamoto, Miyazaki, and other prefectures in Kyushu. We only use unagi in which the fattiness adds to the taste, and that are large enough to require 3 to 4 kushi (skewers). Being a small shop, we do our best to answer to even the smallest requests of customers. We have included oyster dishes on our eel course menus, providing a nice touch of variety. The first floor of the building, which was once an inn, has been remodelled to include both table seating and tatami floor seating. In addition, there is also a spacious tatami room on the second floor for larger groups.

Crispy deep fried bread and fluffy shrimp fritters are brought together for the first time in this dish. Eat them with a mixture of powdered green tea and salt, or squeeze the accompanying lemon over it. They go really well with an ice cold beer too. We are very particular about our seafood, using only seasonal produce caught in local waters and carefully selected from the market each morning. Eat your fill of the "assortment of five types of sashimi," in which you can taste the deliciousness of these extremely fresh fish, or the "stewed wild sea bream," deeply infused with flavor. We place great importance on communication in order to understand and fulfil each customer's wishes, and we spare no effort in serving high quality food. This restaurant has a wide selection of sake, including carefully chosen premium sake and newly brewed sake. We have private rooms and a tatami mat area, so you can relax and enjoy yourself freely with family or friends. Chat as long as you like with a cup of delicious sake in you

Enjoy delightful dishes taking advantage of the rich regional seafood paired with different seasonal tastes. Not only is Mie just famous for its seafood, but Owase's location-facing both Ise-Shima and the Kumano Sea-makes it a seafood destination as well. We are committed to bringing Mie's rich local flavors from Kumano to Ise. We focus on local ingredients like Mikumano Beef, Kumano Chicken, and seafood from Ise and Owase. Our decor is heavily French-inspired, but by no means are we an ultra-formal dining destination. We are a local restaurant where you can feel at home and enjoy our delicious menu with friends.