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This Kushikatsu (Fried Skewers) and wine restaurant lets customers enjoy the skill of a highly experienced chef. Guests can enjoy select courses with seasonal skewer cuts by the owner and chef, who used to work as head chef for the famous Osaka restaurant Rokukakutei. The skewers are made with the utmost care and attention to every element, including the ingredients, batter, breadcrumbs, and oil. Each one is carefully skewered to ensure a light texture. Another highlight of the restaurant is its extensive selection of wines. The in-house imports let excellent brands be served at reasonable prices. In addition, they also suggest wines that suit your tastes. A 3-minute walk from Shinjuku Station, it is ideal for dates and entertaining. Private parties are also available; please inquire at the restaurant for details.

Rokuhara is well known as a place to experience the fascinating taste of Kushiage (deep-fried skewers). The special feature of its Kushiage, pleasing even to food connoisseurs, is the hidden flavor of Japanese-style broth. Before skewering the ingredients, Kyo-style broth is used to give them a unique twist. The moment you bite into one, the delicious flavor of the ingredients and the aroma of the dashi broth will spread out softly. In addition, a well-balanced combination of seasonal fish, vegetables, and meats brings out the best taste. The delicious harmony of the ingredients covered in the special batter will satisfy both your stomach and your heart. The restaurant has a relaxing atmosphere with 18 seats at the counter, as well as table seating and private rooms. It is recommended for business entertainment, formal dinners, banquets, and anniversaries. Enjoy Kushiage with your loved ones, where the chef's skill shines through.

Always appearing in a course, our foie gras crispy sandwich is a dish that you eat with your hands - knife and fork optional. Sometimes served with strawberry cream added and sometimes coated in caramel, these variations on flavor get a lot of attention. To add coloring to our course offerings, various vegetables are brought in from farm producers in areas such as Yachitama in Chiba. We might select them by choosing from the samples, or, alternatively, take the producers' recommendations. We even use unusual vegetables, like yellow turnips, in making our dishes attractive. Chef Kaneko has said that "adding surprises while clearly expressing our concept is what this restaurant strives for." Sometimes bold, sometimes classical: the thoughts expressed by our chef can be felt through the variations in the dishes. In our restaurant interior, something to note is the lack of a wall separating the kitchen and the customers' tables. Chef Kaneko says, "Being able to hear what the customers say makes a big difference."

Margotto e Baciare is a superb restaurant offering the finest truffles. Each guest chooses a truffle and is served a course of whole truffles with seasonal ingredients. Its chefs are brothers Kenta and Junpei Kayama, from Hiroshima Prefecture. Kenta worked at Michelin 3-star Motoazabu Kanda and Quintessence before becoming the chef at Margot's. His younger brother Junpei trained at Hommage and MASA (Paris). They also opened Margotto Hawaii in Hawaii in June 2022. At Margotto e Baciare, you can taste the world's finest truffles "entirely." The best dishes will bring a smile to your face.

At Miko Ichiba, visitors can enjoy rice bowls, set meals, and a la carte dishes using fresh seafood purchased from markets every morning. The most popular dish is "Luxurious Roasted Miko Rice Bowl," where all the fish are thickly sliced and satisfying. It is a gorgeous bowl of rice topped with fish seared on the surface and served with raw urchin or salmon roe. "Sea Urchin Dog" is also highly recommended. It's an irresistible masterpiece for sea urchin fans who want to stuff their mouths with sea urchins. In addition, there is a wide selection of other seafood-based dishes, sometimes with seasonal specials. The first floor has counter seats on the inside, and the outside has table seats. The second floor has only table seats, and solo guests and groups are both very welcome! It can be used in various situations, including afternoon drinking, dinner parties with friends, and company dinner parties. 

Nepal's national dish, a plate of lentil soup and sides, served with a generous portion of rice. Mix the lentil soup and sides into the rice and enjoy. Add achar (pickles) to taste for extra a little extra spice. Nepalese cuisine can be described as mild, with a gentle taste. The spices are used not so much to make the dishes hotter, but rather to give more depth to the flavor. Turmeric and curcuma are essential spices used in dal bhat's lentil soup. Carefully selected spices, such as cumin and coriander in tarkari (a vegetable mix), are also used with great precision. Nepalese or otherwise, newcomers or regular customers alike, all our guests are given the greatest care and attention. Everyone will get to enjoy Nepalico's frank and polite hospitality, aimed at providing the most relaxing experience we can. The restaurant, lit by indirect, bamboo filtered lighting, consists of a counter, tables and tatami rooms. The tatami rooms, used for families or large groups, are equipped with blinds which can be low

The high-floor restaurant is very rare in Asakusa. With up-close views of the Sumida River and Sky Tree, Mochizuki offers you the opportunity to enjoy your meal surrounded by a wide open sky during the day and beautifully shimmering city lights at night. Its kaiseki cuisine, carefully selected from daily purchases, results from the chef's attention to detail. There is also a wide selection of sake, shochu, and other alcoholic beverages to match the food. The restaurant has five large and five small private rooms, ideal for business entertainment and meetings. This is a great choice for those sightseeing in the Asakusa area, families, or on a date looking for a place to eat.

Meat Tajima, a 50-year-old wholesaler of beef offal in the Tokyo Meat Market and holder of purchasing rights, has opened a directly operated restaurant in Kameido Clock. They buy only female black Wagyu beef, mainly Matsusaka beef, by the whole head and offer the finest yakiniku and steaks through aging and professional cooking. Taking advantage of its wholesaler's strength, it serves reasonably priced special Matsusaka beef ribs, chateaubriand, and thick-cut black tongue, which are usually hard to find. The restaurant has a wide selection of items that only a wholesaler of beef offal can offer, such as the "Beef Horumon Assortment," which includes Matsusaka beef marucho (small intestine) and domestically sourced offal. With advance consultation, you can also arrange for takeaway. This restaurant is recommended for entertainment, dinners, anniversaries, and other dates with your loved ones.

We usually stock around 120 different sakes, all tested and individually selected by our staff. Feel free to try a few, so that even those with little experience of sake can find one they enjoy. We offer tasting platters from different production areas. We have many delicious red king crab items on our menu, which go perfectly with sake. Delicacies such as tempura, Ruibe (frozen sashimi), roast hotpot, and raisin butter are all married perfectly with different types of sake. Manager Kaneko says, "I love it when people who don't actually know that much about sake come and stop by." The restaurant works hard to explain to customers the depth of sake's flavors, which is done by letting them try comparison sets of the same sake at different temperatures. The counter seating is great for couples on a date or groups of women. The staff offers their full support to those who aren't familiar with sake, which lets you have a fun time while getting to drink and compare different types of sake.