Restaurant Search

Kichiji Kanizo is a hideout for adults in Nakameguro. The restaurant offers a special menu prepared by Mr. Okano, the second chef of their other restaurant Tempura Miyashiro (awarded a Michelin star two years in a row). One menu option is a luxurious hot pot using "live horse crabs directly shipped from Hokkaido." With the carefully prepared spiciness of daikon (radish), the sweetness and texture unique to horse crab, miso and butter make the taste rich, and the savor of crab innards adds to make this menu a superb hot pot. You can enjoy the changing flavors permeating the daikon.

[Revolutionizing the concept of Yakiniku] The exquisite Yakiniku (Japanese BBQ) of A4-grade Black Wagyu female beef is reasonably priced. The restaurant buys whole cows to serve high-quality and delicious Yakiniku at a more affordable price. This is a place where you can enjoy high-quality female black Japanese beef in various parts and ways.

They purchase whole cows of carefully selected Japanese Black Wagyu beef! Only heifers for Black Wagyu are stocked. The softness of the meat and the silk-like texture makes a delightful taste. The interior of the restaurant, symbolized by a wall of glass windows, is a casual space with a stylish and relaxed atmosphere. Their specialty is "Fatty Meat Seared in 3 Seconds," which has the most repeat customers. The sirloin steak, which melts in one's mouth, is an unforgettable masterpiece. 

[Revolutionizing the concept of Yakiniku] The exquisite Yakiniku (Japanese BBQ) of A4-grade Black Wagyu female beef is reasonably priced. The restaurant buys whole cows to serve high-quality and delicious Yakiniku at a more affordable price. This is a place where you can enjoy high-quality female black Japanese beef in various parts and ways.

Many delicious market ingredients would otherwise go to waste because nobody will buy them for certain reasons - for example, the size is too big, the scales are peeling off, it looks a little strange, and it's not the right season. These so-called "mottainai ingredients" are deliciously restored and given to customers thanks to the skilled chefs at Uoharu! The restaurant has a lively atmosphere every day! 

In Japan's Edo era (1603-1867), the eel was a B-class food eaten at street stalls. Eel used to be called the 4 Specialties of Edo, along with sushi, tempura, and soba. Commoners freely bought and ate eel skewers sold at street stalls. However, before anyone realized it, eel became a high-class ingredient and a menu item only eaten on auspicious and special days. But eel was originally a food eaten by commoners. It was a vital food culture Japan boasted and could enjoy casually. So this restaurant aims to create a new place to drop by freely. Their concept is to provide delicious and filling Japanese eel at half the price and 1.5 the volume of other eel restaurants. 

This restaurant offers a self-cooking style where customers grill their food at the table. Grilling guide and recipe video are prepared so anyone can make delicious okonomiyaki and monjayaki. The experience is highly acclaimed by overseas customers for its high experiential value. The restaurant's staff is there to help with the cooking. With domestic cabbage carefully selected according to its season and high-purity "first-grade flour," fluffy, hot okonomiyaki can be made. The original okonomiyaki sauce is what makes its okonomiyaki so amazing. For the restaurant's Tsukiji Monjayaki, only the finest ingredients are sourced from Maruju, a fish wholesaler in Tsukiji with more than 160 years of history. Its dashi broth is a blend of seabream, dried bonito flakes, scallops, and chicken broth, all produced in Japan, to give a strong flavor.