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The variety of shellfish such as scallop, clam or abalone, can be dined fresh. Sashimi is fantastic, but the original character of each shellfish further stands out by skillful cooking. [Akoya] is proud of our variety and quality ingredients, and the flexible and skillful cooking style. Sashimi or steak, or grilled or steamed shellfish presents natural texture and taste. Rolled omelet, egg custard or risotto extracts the essential. Shelling with skillful process, or the grilled flavor from the broiler is one of the best part of dining here. It is a restaurant where all 5 senses enjoy the various delights of shellfish.

The skin from the necks of chickens is harvested that day and delivered directly to our kitchen, and then roasted quickly over fine charcoal for a crispy exterior and a tender, juicy interior. Made with our homemade ponzu (citrus vinegar) sauce, it's one of our restaurant's staple dishes. We also use wholesome eggs with over five times as much Vitamin E as regular eggs. We particularly recommend our "Breast Meat Yukhoe garnished with Choice Eggs" for an example of using fine ingredients in an ordinary way for exceptional flavors. Our motto is to never compromise with our food, no matter what. We refuse to be shackled by the constraints of our "vertical society" and we take all of our junior employees' ideas to heart for fresh, new culinary delights. We can seat groups of 6-12 diners in our private rooms for your reception or dinner party. Select from three different course menu options, reasonably priced from 4500 - 5500 yen. Our "Seasonal Bijindori Course" features nabe (hot pot), sashimi (raw fish), yakitor

[Mar de Christiano's] is the second restaurant of the popular and fully-booked Portuguese restaurant [Christiano's]. While the main restaurant serves various Portuguese foods, it specializes in seafood. The idea is to present the delights of fish through Portuguese food, which has lots of similarity to Japanese food such as dried or grilled seafood with salt. The seafood are purchased via its own channels developed by the owner by visiting and negotiating with fisheries cooperatives nationwide. Direct delivery without going through the market keeps the freshness and rich variety, as well as the reasonable price. The Portuguese fish dishes are somehow nostalgic from the first time, and makes you realize the delights of the seafood diet culture. It is a restaurant where guests can relish the joy.

You will love the delicious taste of lean Ekome beef (a specialty of Kumamoto). We charcoal grill this beef, resulting in a center that is rare, but still hot with a juicy finish. It is cut thickly and served in an attractive fashion. Although the meat can be eaten straight away, we cure it still further at the restaurant, condensing the juices of the meat still further. Speaking of pasta, our main pasta dish is "Tagliatelle Bolognese." A luscious dish of ground meat and pasta, one might say that even in this dish, the main focus is on the delicious Ekome beef. This dish also demonstrates Mr. Takeuchi's desire to have his customers eat their fill of unmatched beef. Sit at the tables lined up along the wall and the sounds and smells of cooking will reach you from behind the counter. The chef is always close by, lending a casual atmosphere and enabling customers to pass the time in a relaxed fashion.

Our seafood soup is a regional dish from Spain's Murcia region, featuring rice cooked in a traditional iron pot. This deliciously simple dish uses shrimp, melted slowly into the rice, as its sole ingredient. The combination of the seafood and noras (dried peppers) gives it a unique aroma and flavor. Out of all our Spain-produced ingredients, such as garlic and spices, we're very particular about the noras. This exclusive ingredient consists of dried Murcia-grown peppers, which are fried and ground. The powder is then dissolved into the soup-broth, giving it a truly unique flavor. We strive to offer our guests a warm welcome, and provide them with a setting in which they can feel truly at ease as they discover the many charms of Spanish cuisine. Using specialist words or terminology can intimidate the customer, which is why we always try to explain our dishes using straightforward, easy-to-understand language. Spanish "Arrocerias" are quite similar to ordinary restaurants, but offer a more relaxed, bustlin

Shikata is located at the end of the Nakameguro shopping street. The restaurant, which has a wholesale meat dealer as an affiliate, allows customers to enjoy the different characteristics and flavors of each type of Japanese Wagyu beef, from standard meats such as Short loin and Top sirloin steak to more unusual parts such as Horumones. Its sashimi and yukhoe, made from the freshest ingredients, are especially recommended, as you can fully enjoy the original flavor and sweetness of the ingredients. The restaurant's Japanese-inspired interior has a relaxed atmosphere. There are many ways to enjoy your meal, such as a private room with a view of the garden for special occasions entertaining guests or a table with impressive carp written on the partition glass for a drink and conversation with good friends. This is a restaurant where you can fully enjoy high-quality meat in a comfortable space.

Our signature dish of salt-treated duck is simmered in oil at a low temperature then grilled crispy in a skillet. With it, you can enjoy the exquisite harmony between salty and tart, savoring this confit together with choucroute, the famed vinegar-pickled cabbage of Alsace. For our pork dishes, we use Iwachu Pork, notable for its delicious fat. Our servings are ample, so fat that isn't too strongly flavored is direly important. The pork flesh, too, is easy to eat with a mild flavor and so can be enjoyed deliciously simply as a roast. In our restaurant, we try for service that's always there a step ahead of your requests. Especially when it comes to explaining wines, this is key, and we work hard to make sure that everyone can enjoy wine. With the kitchen placed in the center and the restaurant always full of movement, the atmosphere that's brought about is both casual and lively. Our ideal is a space that blends together both Frenchness and the feeling of Tokyo in a comfortable space.

Our freshly prepared sashimi (raw fish slices) is brought to you by way of an exclusive supply route that allows seafood caught in the morning to be served the same day at noon, which offers a level of flavor you can’t miss out on. Also, when preparing sashimi, we sometimes let the fish rest for two to three days to extract the unique taste of the fish. In addition to that, we like to use ingredients from chef's hometown Yamanashi Prefecture as much as possible. Therefore, we prepare our croquettes using lean ground meat from Koshu beef, which goes well with the nagaimo yam. we want guests to discover something new through our cooking, which gives us the incentive to work hard every day to present guests with the best seasonal flavors Yamanashi Prefecture has to offer, along with great sake. Our restaurant is nestled quietly in a back alley of Sangenjaya, a noted gathering spot for foodies. The secluded location is perfect for dating incognito, and there is also a private room where you can spend your time

In this popular dish, mackerel, which has been marinated after cooking, is placed on top of hot potatoes. The thick meat of the mackerel has a strong flavor, so we recommend combining this dish with a less intense red wine. We really value seasonal cooking, so we go to Tsukiji market to get fish that are in season. Depending on the season we also use the vegetables taken from our own garden in our cooking. We want the charms of bio wine to be more widely known. That is one of the aims of this restaurant and, because of this, all of our staff are knowledgeable about wine. We feel that through our caring customer service, we can increase the number of people who like bio wine. Our large, eight-seater tables are really popular with groups. On the other hand, our counter seats are available for people who wish to feel at ease, coming and eating on their own.