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While filling Italian with meat is often featured these days, restaurants specialized in seafood and vegetables are gradually growing their popularity as an alternate option. One of the flagship of this trend is [ROZZO SICILIA] serving authentic Sicilian cuisine. Sicilian food is a mixture of various cultures, but the base is simple with ingredients from the mountains and the sea. Polishing up his skills at prestigious restaurants and through a 3-year experience in Sicily, Chef Yoshimichi Nakamura reproduces the tradition of Sicily on the table in Japan. It's authentic Sicilian cuisine with seafood, fresh vegetables and lots of citrus fruits. The simple but profound taste always attracts many people. The restaurant requires reservations in advance.

Our restaurant's most famous menu item is Oden (boiled meat and vegetables), which we offer year-round. We have received much praise from our regular customers, but getting the flavor right has been a lot of hard work. Come and experience the flavor of our Dashi (fish stock) made from five types of flaked bonito. Our konbu (kelp) is the best Japanese konbu, which is produced in Hokkaido. Our katsuobushi (dried bonito pieces) is a high-grade katsuobushi that is made in Makurazaki in Kagoshima prefecture. We use deep sea salt from Okinawa. For our female customers, we offer a free dessert; a high-quality pudding made with eggs from the region of Kuji. Because many of the male customers who visit our restaurant have discriminating palates, we strive for a strict attitude concerning our cuisine. We change the lighting and background music based on the time of day, to create a space where adults can feel comfortable. Since we offer food made from seasonal ingredients, this is a restaurant where you can spend impor

[Osteria da K.(kappa)] is an Italian restaurant run by a 3-star restaurant [Sushi Yoshitake]. The key ingredient is the best seafood directly supplied via the middleman who also deals with the most prestigious sushi restaurants. The menu is like a parade of eye-opening high class fish, such as sea urchin for pasta, red bream or rockfish for aqua pazza, or abalone in ragout. The quality ingredients are cooked by experienced chef Katsunari Isogai. He is a talented chef who learned cooking at prestigious domestic restaurants, broadened his experience in Italy, and mastered how to treat fish in the kitchen at [Sushi Yoshitake]. Traditional Italian with a sushi idea of edomae style, which underlines the delights of fish. The fusion of Japanese and Italian cuisine surely attracts every guest.

Choose five tapas from our selection of over 15 kinds, including seasonal dishes not on our regular menu like tiger globefish fry fillets. We include pictures of "Szechuan-Style Yodaredori (spicy chicken)", "Chilled Rice Vermicelli with Caviar", and "Minced Beef Sinew with Fermented Milk Dip" so that you may gain a better understanding of our selection. We source for quality seafood from all over Japan, ranging from lobsters from Suruga Bay and sea basses from Ito to longtooth groupers and saw-edged perches from Nagasaki. Particularly, we are dedicated to preserving the natural flavors so that you can enjoy your seafood fresh. Our chef Nishioka jokes that his restaurant "has no hospitality", but that he "aims to send his customers off with a smile." He keeps a watchful eye on his patrons so he can time the delivery of their food - the kind of personalized service you will only get at a small establishment like this. If you arrive in a group of three, you'll be hemmed in by other customers at the counter, so t

With the menu completely left up to the chef to decide, DAL-MATTO rose to popularity in the blink of an eye. Located on a back street in the highly competitive setting of Nishi-Azabu, it was opened nearly 10 years ago and now has expanded to a total of five affiliated restaurants. Owner and chef Masato Hirai claims that the secret to having a restaurant so popular that it’s impossible to get reservations is pulling as much natural flavor as possible out of good ingredients. His experiences in Italy, as well those at LA BETTOLA Da Ochiai (a restaurant led by his mentor, Chef Tsutomu Ochiai) helped pave the way for this straightforward approach. And so the chef serves up his “Chef’s Choice” course in this restaurant. All guests have to do is eat, drink, and laugh. DAL-MATTO is a place to see the joy of that in a new light.

We use seasonal ingredients to make delicious dishes that keep their ingredients' original flavor. For example, our white asparagus is one of our spring vegetables. Enjoy it grilled with a mildly salty ham and a tasty sauce. The chef decides the menu depending on the season and availability of ingredients in the market. Of course, the sauce plays a big role in deciding the flavor of the dish, but the freshness and seasonal flavors of the materials are essential. The food we serve here is with our guests' enjoyment in mind and the smiles on our customers' faces is the satisfaction of the staff. For this, we focus on serving food that can really draw out the flavor of the ingredients and bring out dishes to fit the customer's pace, working to deliver delicious food at the right time. We all at the restaurant want you, the customer, to relax and have a good time while enjoying food.

With meticulous care, we make our "Matsutake Mushrooms with Kombu Kelp Strips" and other favorites such as Salted Dried Squid, Savory Stewed Shellfish, and Boiled Manila Clams by hand. Every one of these lavish dishes allows you to experience the full range of all the vivid seasonal flavors. We get our shishamo smelt fresh in October and then dry it by hand. We make our dried mullet roe from striped mullet ovaries and even our plum wine is homemade. The fresh, seasonal ingredients we obtain at Tsukiji Fish Market every morning vary slightly and this is reflected in our dish availability. Here at Chisen, our chef grills the skewers right in front of our guests. He enjoys providing a description of the ingredients and their flavors for each skewer or small bowl of food he serves. You will enjoy a leisurely meal, both in body and mind. We feature counter seating only, with a total of 26 seats. This makes it easy for us to get the skewers out to you as fast as possible. Our relaxing ambiance is based on a motif i

With respect to pasta, we have certain preferences on which we will not compromise. The white wine sauce, cooked with ingredients such as celery, carrot, and onion, is combined with the thigh meat of an ezo deer, to really bring out the rich flavors. The appeal of handmade pasta lies in its texture and softness, qualities that dried pasta just doesn't have. Using plenty of egg yolks, the outstanding smoothness and incredible texture is born of an intuition that tells us the exact composition that will go best with that season and weather. Our restaurant is designed to be a place with a mature atmosphere where you can relax as you drink wine. We like to keep the right balance with our service, maintaining an appropriate distance to the customers, not too close and not too distant. Our interior has a "woody" theme, reminiscent of the area of Trentino-Alto Adige, where the chef spent four years. Throughout the restaurant there are pictures and decorations producing a warm atmosphere.

We aromatically grill the thick skin while preserving the meat's springiness and umami (savory flavor). We spread the umami between the skin and meat throughout. Because this is such a simple dish we pay careful attention to how we grill it. Order early because it is a limited dish. When it comes to vegetables we select only the best from within Japan. For salt we use mineral-rich Aguni sea salt that's been fried in an earthen pot. In order to bring out the best of the spectacular Hinai chicken, we carefully select our vegetables and spices. For charcoal we use binchozumi, the highest quality charcoal from Minabecho in Wakayama Prefecture. To spread the skin's umami throughout and impart the charcoal's aroma, we briskly change the skewer's position over the 10 minutes that it cooks. Something we've been particular about since the restaurant's opening is the full open kitchen. We are happy that customers can enjoy the entire flow of how a chicken is cooked and the types of preparations used.