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In sukiyaki restaurants, the waitresses, who are responsible for both the cooking and interacting with customers, are really important. Our restaurant is no exception to this. I therefore feel that I play a supporting role behind the scenes for the real action taking place with the customers and the waitresses.

One of our favorite dishes, this pasta features our homemade tomato sauce, made from Genovese basil, fruit tomatoes, and tomato cream sauce with freshwater prawns. The vegetables we use in our food are delivered directly from contracted organic farmers in Yamagata. The restaurant's owner is from Yamagata and really understands how delicious these local vegatables are, and it is that delicious flavor we love to share with all of our customers who come to dine with us. I want our customers to be able to enjoy new flavors every day. Therefore, we come up with different ways to keep things fresh, such as presenting an amuse-bouche before each meal that changes every day. We work hard to make sure customers can have fun and never get bored here. In addition to birthday parties, we provide a number of other event services, such as slideshows and music. If there's something you need, let us know. You don't have to worry about planning, just leave it to us. In the past we've rented our restaurant out to parties as bi

The eggs are separated into white and yolk and lightly stirred, separately. Pour the white portion into soy sauce based soup first, then, pour in the yolk, so that fluffy yet thick texture is achieved. Daisen chicken is moderately soft and fits perfectly with soy sauce based soup. It is used at the main branch of "Torifuji" as well. We usually use 50-day-old chicken, because the taste and texture are suited for Oyakodon (chicken and egg on rice). When it comes to chicken, freshness is the most important factor. This restaurant buys whole chickens from the market at Daisen and cuts them into pieces every morning. All of our menus use chicken only because we believe in the taste of our chicken and want the customers to know it too. Mr. Kubo knows the deliciousness well because he was once a customer of this restaurant and was impressed by the signature Oyakodon. Enjoy the variety of our chicken cuisine. There is a counter table for customers who come alone, and tables for groups. There may be a queue at lunch t

Workers and tourists alike visit our restaurant to enjoy the best fish dishes in a relaxing atmosphere. We use a large Kurumaebi (Japanese tiger prawn) - a live shrimp, close to 15 cm in length. There is an obvious difference between frozen shrimp and live shrimp. Because we fry a whole shrimp, you can even enjoy the internal organs in the shrimp head. The quality of the fish we fry are the same as the ones used in famous sushi restaurants. We choose ingredients that are soft and thick. We serve super-fresh fried food over the open kitchen. Other than the workers at Tsukiji, tourists will also be satisfied with our service. There are long counters and 12 simple stools in our restaurant. This style hasn't changed for a long time. You can enjoy our dishes, with the traditional feel of the Tsukiji fish market.

We carefully prepare domestic hog maw, first boiling it, and then, after removing excess fat, slicing it into bite-size pieces. We then pile on green onions drizzled with sesame oil, add garlic and ginger, and serve. Please feel free to add soy sauce as needed. As for the poultry we use, it is either Hyugadori or locally raised chicken, exclusively. Both are milder, lower fat, lower in cholesterol, and sweeter than regular chicken. Our restaurant opened 30 years ago and is well-loved by the male and female office workers of Shinjuku. The interior has a sort of nostalgic retro feel, but we meticulously clean the floors and tables so as to provide you with the best possible service. A three-minute walk from Shinjuku Station. Yakitori Toriryori Toritatsu is a lovely retro-style yakitori restaurant. The counter seats 7 and is perfect for customers dining alone. Please drop by!

Mugi recommends this Monja first which is hearty and filling and made with 10 different ingredients. This is a good choice if this is your first time eating Monja. Pork, seafood, and vegetables are all purchased fresh so that the customers can enjoy delicious Monja. Special attention is also taken with the side ingredients, such as dried sakura shrimp and corn. The customers are treated with smiles and cheerfulness so that they can enjoy their meal in a pleasant atmosphere and want to come back again and again. Monja is eaten around a hot plate and is an excellent meal for couples, families, and good friends to enjoy together. Enjoy lively conversation while you eat merrily with others.

Okonomiyaki (savoury pancake with various ingredients) chefs often start out their career making butatama. When they want to go back to basics, they revisit butatama. Although it uses only a few ingredients, each ingredient affects the dish directly. We agree that a good okonomiyaki restaurant can be determined just by their butatama. Beef tendon meat for sujiyaki (grilled tendon) is taken from high-grade Wagyu (Japanese beef). Other than beef, green onion is the most important ingredient for most of our menus. We use green onion that is not so spicy, and buy noodles from Osaka. The most difficult job at an Okonomiyaki restaurant is not making the okonomiyaki, which we believe is a simple task (we hope we do not sound arrogant when we say this), but to keep a moderate distance between the customers and the staff over the teppan (iron plate) counter. While serving, we try to make small talk with the customers to make them feel at ease. Besides counter tables, we ave tables for two, four, or six. A table for si

Made with vegetarian tofu strained for a half day to bring out a texture like Okinawan-style tofu. Usually one whole green chili pepper is used to make it red hot, but we can add up to three to make it even spicier. The goya gourds we use are mainly grown in Okinawa. They're a summer vegetable, so we only offer them on our summer seasonal menu. We stir fry our strained tofu and pork belly with a salt base. A friend tipped us off to topping them with katsuobushi-slices of dried bonito. If you're a first-time customer, rather than leaving you to linger we cheerfully chat with you and aim to get your food out right away. That's why we think you'll feel right at home in our restaurant. 6pm to 8pm is our happy hour which is extremely popular with businessmen on their way home from work on the week days. On the weekends locals and couples alike drop by to have relaxing meals.

A perennial hit among our diners, our [Stone-Cooked Japanese Style Skirt Steak] is heated to 200°C on a stone slab and it looks as delicious as it tastes! The portion is huge too, so you can share with friends. One whole beef roast cooked whole and slowly over a flame for maximum juiciness. Savor the original flavor of the meat, with the perfect consistency. Enjoy with ponzu sauce! Our clientele is mainly college students and other young people, so our dishes have large portions, and we aim to get your meal to you as soon as possible after you order. Our establishment is always bustling, so drop by with your friends for a lively evening out. We have course meals and all-you-can-drink options, and our portion sizes are large, so you can eat, drink, and have your fill of fun!