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[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.

101 ICHI-MARU-ICHI is an all-day dining restaurant where you can enjoy food and drinks in a sophisticated atmosphere. The restaurant is unique in using fresh vegetables from Kyoto farmers and changing its culinary concept at different times of the day. It is also notable for its wide variety of morning menus, such as the bright-looking "Yogurt Granola Fruit Sauce."  In the bar area, various drinks, including Japanese whiskey, can be enjoyed from noon. The restaurant is open from morning to night, making it convenient for those with little time to spare before dinner. The simple yet stylish space is perfect for any occasion, including dates, girls' nights out, and solo dining. Enjoy a relaxing moment in a specially designed space.

You can enjoy the best selection of beef and its special parts at Kintan. The "Platinum Yukhoe with Truffle and Awayuki Salt," with glossy meat laid out on a plate and sprinkled with truffles, has a great impact. The restaurant's namesake, "30-Day Aged Premium Kintan Tongue," will surprise you with the tenderness of the beef tongue. The restaurant is creative in its use of ingredients and how it presents its dishes, such as "Japan's Best Liver Grilled on Stone," which you grill by yourself. It has counter seats where you can sit comfortably, tatami rooms with a Japanese atmosphere, and private rooms. You can enjoy courses and a la carte dishes using seasonal ingredients in a relaxed space. Various bottled wines are available, so wine lovers should ask the staff. Recommended for a treat for yourself, business entertainment, dinner, date, or anniversary.　

After adding some mild sweet flavors to the skin, the duck is roasted crisp in a special pot. The duck is raised in such a way as to make the skin thick and tasty. It is then wrapped in a tortilla with finely cut spring onions and cucumber to give you a pleasurable variety of textures. The chef goes to Tsukiji each day to find the best seasonal ingredients. No matter how good your cooking skills are, you can't make the perfect dish without the perfect ingredients. The chef brings the true taste of his ingredients in a way that deceptive seasoning could never accomplish. From the hors d'oeuvres , to the main course and dessert, we always pace ourselves to the customer. We are always careful to give you space to enjoy our cooking. We focus on hospitality. The customer knows best which situations to use our restaurant for. Our staff will never say no to casual conversation or an accidental locking of eyes. We make an effort to always be one step ahead so as to create the best service we can provide you.

Many of our customers rave about our signature carbonara udon (thick noodles) because of the delicious combination of bonito soup stock and fried bacon. Japanese people have a fundamental yearning for Japanese-style soup stock, and that subtle seasoning may be why they love this dish so much. We're particular about all of the ingredients we use, so it's hard to pick just one, but we could say that our most exceptional ones are our seasonal vegetables and our pollack roe. We also use high-grade flour in our noodles, and with our masterful skills we give the noodles a smooth, chewy texture. Besides serving delicious food, we always aim to create a pleasant atmosphere with our service and our ambience, and we're sure to offer our heartfelt thanks to our guests. We offer a la carte meals that will pair well with sake at our restaurant, and we even have a number of rare local sakes available. Kick off your meal with an appetizer, and finish it off with some udon. The restaurant is also a fine place for a girls' ni

Antica Osteria del Ponte is Milan's top restaurant, the second in Italy to be awarded three Michelin stars. Antica Osteria del Ponte in Tokyo is an offshoot of that restaurant. In 2018, the genius chef Ezio Santin was chosen as a Master of Arts and Crafts (the same honor as a Living National Treasure in Japan) in Gastronomy, Wine, and Cuisine. The same tastes of the original recipes created by Chef Santin have been reproduced and can be enjoyed in Tokyo. Please enjoy the superb hospitality of Chef Stefano Dal Moro, entrusted by Mr. Santin to manage the Tokyo restaurant. The food, setting, and attentive service make this restaurant the perfect place for a special evening.

A harmony of three different types of rich flavors and textures hidden under a cracked plate - This aptly named dish features the three different flavors of sour, bitter and sweet sauces, as well as the three different textures of foie gras, merengue and almonds. We select the most delicious seasonal fruit and skillfully use vanilla to enhance the natural flavors of the fruit in our dessert. We want to provide our customers with the chance to experience our cooking at its best, and we are pleased to be able to offer great customer service. We hope to provide a place for guests to feel free to stop by and enjoy French cooking at any time, not only for special occassions. Our dishes are made using less butter, milk and cream compared to typical French cuisine, so they are great for enjoying on a daily basis.

Enjoy a new style of Italian cuisine created by a chef who started with a unique background in Japanese cuisine at [Ar's Italian Cuisine]. These dishes, a fusion of Japanese ingredients and French techniques, are not the type you'll find anywhere else. Around 2,000 bottles of wine, all selected by five sommeliers, pair beautifully with this cuisine. The Italian-accredited LUCE ROOM, created in collaboration with high end winery LUCE, can be ordered by the glass. The restaurant's beautiful view from the 41st floor and the chef's specialties work together to create an extraordinary moment. Whether day or night, the breathtaking view here creates a wonderful moment to enjoy.

Since its establishment in the early Showa period, Asakusa Umaimon Azuma has been conveying the "iki," the town's spirit in its cuisine. They offer nostalgic Western-style dishes, Edomae Sushi with fresh ingredients purchased from Tsukiji every morning, and a variety of creative dishes brimming with originality. Please enjoy the depth of Asakusa's traditional hospitality and warm-heartedness with their specialized cuisine.