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The owner, who has been honing his skills as a sushi chef for many years, prepares delicious sushi without any compromise. You can experience his extraordinary taste at Sushiya Hajime. The owner visits the market personally to select seasonal fish and vegetables. He purchases from reliable wholesalers who specialize in each ingredient. The menu is only "Omakase Course," featuring sushi and seasonal dishes. Seasonal ingredients are used, providing a variety of tastes each time you visit. For drinks to be enjoyed with food, various types of sake with different aromas and flavors are recommended. The brands are carefully selected to vary according to the season. Through the door with a hideaway atmosphere, you will find a Japanese cypress counter. Experience a blissful moment with dishes prepared with sincerity and respect for visitors.

A master tuna dealer who has worked for a long-established tuna wholesaler supplying first-rate tuna to many famous restaurants for 68 years has now become independent. Fascinated by his connoisseurship of tuna, the first-class sushi chef and sommeliers agreed to join him in this ultimate collaboration of a tuna master and a first-class chef. The restaurant's pride is, above all, incredibly delicious tuna. The marriage of nigiri techniques and sake pairings created by professionals in their fields elevates precious ingredients and overwhelming dining experiences to new heights. The restaurant has a counter made of a white cedar plank with 7 seats and 2 private rooms where customers can comfortably relax. Operates a reservation-only system and starts all at once. It is great for meeting friends, entertainings, dates, and family gatherings. 

Ginza Yukari offers special courses incorporating the traditional Japanese seasonal event, the 24 solar terms. The chef presents his best dishes under the theme of "Kenbishokuen—Food that connects health and beauty."  Each dish is a once-in-a-lifetime treat that uses the most seasonal ingredients. With your eyes and tongue, you can enjoy the sense of the season provided through the ingredients, such as the fragrance of fresh greenery in spring and light dishes in summer, which will whet your appetite. The restaurant's interior, with its Japanese-style architecture, furnishings, and paintings of Heian-period scenery and literature, has a calm and noble atmosphere. It is equipped with counter seats and private rooms, making it suitable for various occasions, such as formal events, business entertainment, and dinners with overseas guests.

Counter French Kirishima is located on the third floor of a building in Ginza 7-chome, which retains a somewhat retro atmosphere. The restaurant operates quietly in a hideaway place and has only eight seats at the counter. The finest quality ingredients from Japan and abroad are prepared in front of the guests using charcoal fire and French cooking techniques. The specialty "Rabbit Pâté En Croute," which won a prize at the pâté en croute world competition, is a unique taste of delicacy, depth, and beauty. The dishes are simple in presentation, emphasizing the ingredients and their instant deliciousness, and are intended to reach a broad audience. You can enjoy a relaxing time in a calm atmosphere with the warmth of wood.

Iwahiba opened in Daimon, Minato-ku, in the fall of 2022. When the elevator doors open, you will arrive at a small row of counter seats at the bar. You might think you are not in a restaurant at first glance. The bar is also a great place while waiting. As you pass through the bar and into the restaurant, you will feel like you are entering a secret hideaway. The restaurant's interior, which exudes a refined elegance, is a delightful place for a date with someone special or entertaining clients. The conversation is sure to be lively at the counter, with its rich ambience. Here, you can enjoy a feast with your eyes and ears, as well as the mellow aroma of the food. An innovative fusion of Japanese and Chinese cuisine incorporates select seasonal ingredients. Enjoy a special time with wine carefully selected by our sommelier.

This hideaway-like yakiniku (Japanese BBQ) restaurant has only five private rooms. They feature various exquisite dishes using A4/A5-rank Japanese black beef, exciting arrangements with playful decorations, and the space decorated with innovative Japanese-taste patterns designed by a foreign artist. Their main menu includes various exquisite dishes that will please both your eyes and tongue, such as [Shabu-Shabu (meat and vegetables parboiled in hot water)] with a rare cut [shin-shin (from the middle of the thigh)] of A5-rank Japanese black beef, [Truffles & Yukhoe] with the perfect combination of truffles and fresh high-grade meat, [Sea-Urchin & Beef] with the exquisite rich combination of Japanese beef and sea urchin from the four northern islands, and [Cinderella Sushi] where meat sushi are decorated on a glass stair-shaped tableware. As their private rooms are sound-proof, you can enjoy conversations without worrying about others. A VIP private room is also available for private moments without seeing an

Kushiage Ogata tries to present guests with a new worldview of kushiage (deep-fried skewers) and to establish kushiage as a new Japanese food within traditional Japanese culture. It is a restaurant that plays a part in the UNESCO-listed Japanese cuisine, valuing the rich nature of Japanese food and the deliciousness of seasonal ingredients. The restaurant has evolved from the kushiage that was originally part of the street stall culture, incorporating premium ingredients and techniques and offering courses that feature a selection of vegetables and fish. The owner carefully selects ingredients, applies his skills and seasoning, and completes them as each skewer. The fusion of ingredients and techniques provides guests with an exquisite taste experience. Enjoy along with wines selected by the sommelier.

Gourmets trek out all the way to residential area of Futako-Tamagawa for the one-and-only "Aged Sushi." Here, you will not find hall-of-famer sushi such as tuna, tiger prawn, or gizzard shad. Instead, the dishes centers upon aged whitefish sushi invented by the owner Mr.Kimura, after 6 years of experiments. For instance, [Striped Marlin Matured for 60 Days] releases a subtle scent of fermentation resembling coffee and unique umami. What firmly supports this taste is vinegared rice consisting of rice with minimum moisture and vinegar from [Iio Brewery] from Kyoto. On the other hand, appetizers designed with playfulness are unique and exquisite. [Sushi Kimura] is a representation of Mr.Kimura's spirit, creating the groundbreaking genre of sushi.

[17°C] is a caviar bar & French restaurant in 8-chome, Ginza. We are directly-operated by a company which produces the highest-grade fresh caviar in Kagawa prefecture. Enjoy our proud [Setouchi Caviar] with a mild exquisite taste and superb texture, which will surely change your impression towards caviar. Also enjoy high-end seasonal ingredients, such as crab from the Japan Sea and wild game meats from France. Our up-and-coming chef Chamuro offers artistic dishes made with the caviar, applying his sense and cooking techniques both classic and modern. We also provide exquisite wines selected by our Sommelier Asahara. To fully enjoy an excellent paring, [Dinner and Wine Paring], the course menu of the month is the recommendation. Our dramatic space is reminiscent of a European mansion of 100 years ago. Our restaurant can be used as a bar as well. Fully enjoy one-and-only delicacy at this special restaurant with luxurious moment.