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The restaurant is the main dining of [HOSHINOYA Tokyo], a modernly-evolved ryokan (Japanese-style hotel) filled with cultures of Japan. The executive chef Noriyuki Hamada have acquired the third place for the first time as Japanese chef and the first in the fish category at [Bocuse d'Or International Gastronomic Competition] where all chefs of French cuisine from all over the world aim to be the top. He creates various [NIPPON Cuisine] dishes, using his French techniques with Japanese natural ingredients such as various [fish] and [wild plants]. The dish such as [Five Flavors of Delight (sour, salty, bitter, spicy, and sweet)] is an ancient Japanese way of thinking about food. Enjoy his elegant dishes served in Japanese tableware. At this extraordinary restaurant, you can experience his cooking philosophy that has spread to the world.

'Trimming meat (Niku wo Migaku)' means tenderly handling meat while removing excess fat and sinew. Migakishow Nagayama is a restaurant where the chef performs for guests by trimming Japanese beef right in front of them and then serving it. There are eight stainless steel counter seats when you open the black door with no sign. That is a special place where you feel as if you are in the kitchen. Mr. Nagayama purchases only Japanese beef that he has personally inspected; he sincerely considers the ingredients and respects the meat producers' intentions. The meal course evokes the four seasons in conjunction with seasonal ingredients, allowing you to fully enjoy the various aspects of the meat, including its original flavor and sweetness. "Trimming" of the meat is an enticing moment that will heighten your anticipation over the dishes. You are sure to be surprised no matter how often you dine here.

The chef, Mr. Satoru Tanaka, selects and purchases the finest Wagyu beef, then grills it over charcoal. Please enjoy the live counter Kappo dining experience and the refined Yakiniku prepared by the chef in a sophisticated place, Ginza. 

A mature hiding space away from the bustle of the big city. They stock the best ingredients from all over Japan, letting customers enjoy several kinds of carefully prepared Edomae sushi. In addition, wine, Japanese sake, and whiskey that go well with the food are also prepared. Spend wonderful moments at the white wood board counter seats, where one can fully enjoy the skills of a sushi artisan before one's eyes, as well as the individual rooms with a very private atmosphere. All options are excellent for entertaining, dates, and anniversaries. 

It is said that technique is vital with warm sake (Japanese rice wine), but Mr. Oda prefers to place an emphasis on the experience needed to choose the sake that matches the situation. Without being overly particular about brands, he judges the ideal temperature for the sake in order to present it when it's perfect. Our chef, Yoshio Aramaki, acquired his experience by training at famous Japanese restaurants in Kyoto. His cooking revolves around the fresh fish bought each day at the market and other seasonal ingredients. An expert in Japanese cuisine, his diligent hard work results in wonderfully refined and delicate dishes. We endeavor to offer each customer the best cup of sake possible, taking into consideration their preferences and the food they're eating. With nine seats, the counter has a limited amount of space, but with its lack of superfluous decoration, it bears some resemblance to a Japanese tea room. Ours is place suitable for a mature, refined gentleman. It's the perfect place for one, or perhaps

[Shinohara] in Konan City was a restaurant considered by gourmets to be one of Japan's leading restaurants. However, in 2016, Chef Shinohara walked away from the accolades to challenge himself in the new territory of Tokyo. The name Ginza Shinohara comes with high expectations. To some, this may contribute to a sense of pressure, but Chef Shinohara's deeply creative cooking has surpassed even the high standards he is known for. Of course, this does not mean that the essential nature of his cooking has changed, and it continues to draw upon the powerful natural bounty of the rural landscape. This is the characteristic pride of Chef Shinohara that will never be lost. The cooking that Chef Shinohara has poured his heart and soul into developing has established a real presence, even in the competitive gourmet hotspot of Ginza.

With a taste of Hachinohe's ingredients and culinary culture, the restaurant offers a new culinary experience. In addition to a wide variety of sake from Hachinohe Shuzo brewery, visitors can enjoy ingredients imported from all over Japan, a wonderful space, and Hachinohe ceramics.

In traditional kaiseki (course meal) dining, "Owan" bowl dishes are particularly important. Our bowl dishes include snow crab fritters, "Shogoin" daikon radish, mushrooms, red kidney bean greens and thick wakame (seaweed) topped with grated turnip. It is an elegant soup, with exquisite, vivid flavors. We only select crabs with the finest texture. A firm texture blends perfectly with the miso (fermented soybean paste) and the sweetness of the flesh. Recently we have used crabs from Kami, in Hyogo Prefecture, but we're actually more interested in sourcing the finest products available in season than in simply focusing on famous production areas. Proximity with out customers is also a distinctive trait of Kansai cuisine. Without being invasive, we like to hold moderate conversations with our customers, adapting to their desires and personal preferences, and striking a delicate balance that really takes years of experience to master. Our restaurant is rather small (roughly 10 square meters) and the floor space

Manjuen, located on the second floor of a building near Suidobashi Station, has been winning the hearts of food lovers since its establishment in 2021. Chef Ota, who formerly worked at a Chinese restaurant in the Hotel Grand Palace in Kudanshita, inherited the restaurant's name and started his own restaurant. Offering high-quality Cantonese cuisine to just one group per day, it captivates guests with its impressive taste, style, and careful hospitality. The menu provides two types of "Chef's Omakase Course" with premium ingredients and seasonal delicacies. The restaurant is entirely reservation-only and welcomes only one group of 2 to 6 guests daily, giving it the luxury of a private restaurant. In addition, there is an excellent selection of wines that go well with the food. Ideal for anniversaries, celebrations, and important business entertainment, you can indulge in a memorable dining experience.