Restaurant Search

The "Owan" bowl-dish of the day features king crab floating in soup stock, seasoned with diced and grated Shogoin Daikon radish. The king crab is boiled alive to ensure the best texture possible and to bring out the meat's natural sweetness. Shellfish such as Kuruma prawn, snow crab or Seiko crab are purchased from the freshest products available that morning at the Tsukiji market, but also directly from the fishermen themselves. Depending on availability, we also get rare prawn and crab varieties such as prickly pear shrimp or milk crab. Taking great care to establish good communication with our customers, we also adapt our service to best fit their needs. From the kitchen, we observe their eating pace and subtle cues, always striving to give them the best dining experience we can offer. Our restaurant might not be as glamorous as high-class Japanese restaurants, but offers a calm atmosphere in which our customers can really relax. The restaurant is small, and we can see all our seats from the kitchen, e

The Okukuji Shamo chickens we use in our yakitori (Grilled chiken skewer) are a Jidori(local brand chicken). Their lean and tender meat provides excellent taste and umami flavor, cementing their reputation as one of Japan's foremost chicken breeds. Our chicken livers are the proof of our poultry's freshness, featuring a velvety texture with no odor -- try them with our special tare sauce, highlighting the flavors of soy sauce and balsamic vinegar. Our restaurant is centered around a counter layout designed with our customers' comfort in mind. We offer up our yakitori to match the speed at which our customers enjoy it, so you'll never be waiting around for your next bite. We offer a calming atmosphere with tables that seat up to six, plus a counter where you can relax and enjoy our yakitori. Enjoy a live performance by our chef as your yakitori is grilled before your eyes, then savor the special flavor of our yakitori skewers.

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.

The red meat steak I had on the beach of Ipanema was so delicious that our restaurant now serves a similar 'Ipanema Steak.' It is grilled salted beef from Ozaki, served with jasmine rice and a Tamba black bean demi-glace sauce. I use Ozaki and Japanese Shorthorn beef, Nakijin Agu pork and black pig from Amami Oshima. I also have chicken, wild boar, deer or mutton. I stock as much quality meat as I can, especially meat that has been carefully bred using the right feed, a guarantee of quality. I don't try to do difficult things. I simply serve exciting dishes with delicious wine, always trying to convey the 'esprit' (spirit) of the amazing food I tasted in France, just the way I'd experienced it. I also take the liberty to add a little personal touch here and there, for good measure. We have table seats, and also 4 counter seats, facing the kitchen. I think they're actually really nice for a date because you also get to watch the chef in action, providing a little mouth-watering entertainment. This is really th

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.

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.

[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.