Restaurant Search

About a 10-minute walk from Shibuya Station on Meiji Street toward Ebisu, "Shibuya Gyumon" near the Namikibashi intersection is a yakiniku restaurant renovated from an old wooden private house. In the casual and homey atmosphere of the restaurant, there are both table and tatami room seating. You can spend a relaxing time around the shichirin  (Japanese small charcoal grill). The restaurant specializes in using halal-certified ingredients, mainly beef. With strict attention to handling cookware and cooking methods, it has gained huge favor among Malay Muslims from Malaysia, Singapore, and Indonesia. Popular menu items include "Marucho (small intestine)" with its succulent sweetness and "Jo Harami (skirt steak)" with moderate marbling. "Sirloin" of A5-ranked Wagyu beef, which can be enjoyed like Yakisuki, is also popular.

Manten Shinjuku Nishiguchi Branch is a grilled horumon (offal meat) restaurant conveniently located a 3-minute walk from the West Exit of Shinjuku Station. The restaurant attracts customers with its delicious horumon and friendly, energetic staff. Unique and varied horumon is offered, carefully prepared to surprise not only those who love horumon but also those who do not like it, regardless of age or sex. The restaurant is dedicated to creating a place that makes people want to return and say, "I know such a good restaurant."

Yaichi is a restaurant worthy of being called an adult's hideout, where the owner, who is well versed in the delicious foods across Japan, shows his skills. With only seven seats at the counter, you can see sushi preparation and seasonal delicacies up close. The fresh fish used for the sushi toppings is carefully selected through the keen judgment of the owner and a trusted fishmonger. In addition, the rice used for the sushi is an original blend that includes Koshihikari (a famous Japanese rice brand) directly sourced from Ishikawa Prefecture. Furthermore, great care is taken with each ingredient, including using filtered water containing minerals. Arita ware and Kutani ware, fine Japanese porcelain, are often used to enhance the flavor of dishes. Why not step into a culinary world you've never experienced before?

Of all seafood, shrimp takes the shortest time to deep fry. Imagine a slender matchstick, dipped live into the oil and drawn out in stages. Served to our guests hot to the core, just how our chef's father taught her. With tempura, it is important to choose ingredients that are the right size and quality for frying in oil. Our fish and vegetables come from suppliers that have had a long relationship with our chef's predecessor, and they have always delivered high quality ingredients over the years. Our chef's mother is a pro at service, having handled it since the days of her predecessor. There are things our chef does not notice, absorbed in her work at the frying station, but her mother always does and follows through. We aim to pass the warmth of our family-run business onto our guests. Our interior was designed and built by a shrine carpenter. The woodwork is intricate, featuring a ceiling with radial bamboo ties, a cypress counter, and a central pillar cut from exquisite quality wood. The flavor only gets

Drinking parties are called "Okyaku" in Tosa. They include celebrating with relatives, socializing with friends, and taking part in traditional festivals. Tosa people have been holding such parties since long ago, strengthening the bonds between people while serving sake and Tosa food. The restaurant [TOSA DINING Okyaku] is a true Okyaku in Tokyo, providing the space where the visitors can enjoy the sake and cuisine of Kochi, filling their table with smiles. The chef in charge is Hiroshi Yamashita, who has specialized in Kochi cuisine for over 40 years. An expert in the local culture, produce, and ingredients, the time has come for him to introduce these quality dishes to Tokyo.

Our pollack roe motsu nabe is heaped with Kanefuku pollack roe. We're proud of this dish, which brings the authentic flavor of the Kanefuku company store right to your table. Delivered by air fresh daily directly from the seas around Nagasaki. Because we get our catch of fresh fish daily, we can be sure you're satisfied with its flavor. We've been told by our guests that we're a relaxing getaway from their busy lives, so we accommodate their needs with a number of different private rooms. We have popular small rooms to reserve as well as vast banquet halls, so no matter what you're planning, we can make our establishment work for you. Our vast collection of delicious liquor is a must-see. With a line up of 60 different kinds of shochu, you're sure to find a favorite to relax and enjoy with your delicious meal.

Our charcoal-grilled eel organ skewers are a rare dish that you don't often get the opportunity to eat. We delicately and skilfully fillet the eels, which are procured each morning, carefully remove the livers, and then put all the finely separated parts of the eel on skewers. Please enjoy the great taste of fresh, tender eel that is prepared every morning. Unfettered by Sino-Japanese relations, the reason we're able to continue consistently in this location is due to the support of our customers. Therefore, though eel has an image of being expensive, we serve good-quality, fresh eel at reasonable prices, not expecting a profit. We promise that groups of friends and workmates can spend an easy and leisurely time in this small and relaxing space. There is also a choice selection of sake that go well with the eel kushi-yaki skewers. Please enjoy a fun time here eating delicious food with relish.

[Mushintei], quietly standing in an alley of Kojimachi, offers authentic Japanese cuisine. Our Master Chef Suda, who often appears in media, improved his cooking techniques at renowned restaurants in Tokyo. He carefully selects seasonal ingredients to offer high-quality hand-made dishes. Enjoy [Kaiseki-zen (traditional Japanese cuisine course)], [Course of Our Recommendation], and a wide variety of casual and nutritious a-la-carte dishes, such as local dishes from Fukushima which is our master chef's hometown, seasonal seafood direct from Kyushu, [Japanese Rolled Omelette] which is our specialty, and [rice cooked with seasonal ingredients in an earthenware pot]. We also offer the widest range of local sake (Japanese alcohol) from Fukushima in Tokyo. The interior with a comfortable Japanese atmosphere is also hand-made by the master chef who loves creating things. Private rooms are also available. Relax and enjoy a comfortable dream-like moment with savory cuisine, which is the name of the restaurant ([Mu] m

[Yakitori Miyagawa Otemachi branch] is within walking distance of the Imperial Palace and the Marunouchi area which is convenient for shopping. We specialize in high-quality yakitori (chicken skewer) using pure naturally raised free range domestic jidori chicken from our contracted farm. As they move freely everyday, their meat has an exquisite resilient texture and juicy taste. To taste our yakitori, which is the fruit of our techniques accumulated since our restaurant was established, it is highly recommend to enjoy with Miyagawa's original seasonings, such as [Roasted Eight Black Seasonings] with carefully-selected and roasted chili peppers, and [Matured Red Japanese Peppers] with its refreshing flavor, to compliment the savory taste of the chicken. Our bright and casual restaurant has 46 seats in total. With very good access for Tokyo Station and Otemachi Station with multiple lines, we are always busy mainly with families and female guests.