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Sun-mi Takamatsu is ideal for business entertainment, farewell and welcome parties, New Year's Eve parties, birthdays, anniversaries, and other important occasions. You can have a blissful time in luxurious, high-quality private rooms. Since 1975, the restaurant has been located in a 10-story building in Ginza, where a concierge welcomes you at the reception desk on the first floor. It offers shabu-shabu, sukiyaki, steak, and Kaiseki (traditional multi-course meal).  The A5 sirloin of Yonezawa beef, one of Japan's top three beef, is especially exquisite. A wide variety of courses and plans are available to color the important occasions of each customer.

It is a restaurant in Asakusa that can be suggested for a special day in which you want to enjoy a little luxury or savor delicious dishes with your loved ones. The restaurant offers omakase courses featuring sushi and a la carte dishes prepared with seasonal delicacies from all over Japan. The restaurant has a simple design with only six counter-seats that allow diners to watch the chef's techniques closely. The menu consists only of omakase courses for both lunch and dinner, providing fresh fish delivered directly from fishermen or markets in Toyosu and Fukuoka. The owner personally selects the best sake to enjoy with the seasonal fish. The restaurant is about a 6-minute walk from Asakusa Station. Experience the unique Japanese season with refined "Omakase," the expert sushi chef prepares.

Using foie gras produced in Landes, France, this gem is prepared by bathing foie gras in consomme soup prepared for a richness similar to that of soy sauce before carefully subjecting it to a low flame to soak the flavors right through. The meal is defined by the lingering taste of the consomme after it is finished. The lean meat chosen for this steak specifically for its softness is matured for one to one and a half months before use. The meat is soft, and its strong flavor, which is natural to the meat itself, is sure to satisfy you. Rather than thinking of food from the viewpoint of the customer, I cook by thinking of what I would like to eat, in the hope that, with each dish, my customers can get a taste of the culture and emphasis found in France. Every corner of the restaurant shines with craftsmanship, from the lighting and sofas, which are handmade by the staff, to the highly characteristic wine glasses and Kamachi Toho crockery. I sincerely hope to attract customers who are serious about their food.

Our first head chef, Norio Takahashi, devised this dish. The customers also have a hand in deciding our restaurant's specialties, which is why this dish hasn't been swept away by the passage of time, and is still offered in exactly the same form and with exactly the same flavor as the original dish. We procure our ingredients from all across France and Japan, using only the high quality items fitting for a "Grande Maison" style restaurant. It isn't just a matter of technique, but also the way in which the chef approaches their cooking that is important. The ideal is for the food to remain in the customer's mind for days after their meal. Our food is, of course, excellent, but we are constantly thinking about how we can customize the dishes in response to customer requests. We call our restaurant a "grande maison" because it is a place where the cooking, wine, and service are totally outside of people's everyday experience. This restaurant is perfect for entertaining clients or for enjoying a special occasion.

Kanimatsuba Main Branch offers Matsuba snow crab dishes and other delicacies unique to the area. The restaurant is located near Ajiro Fishing Port, which boasts the largest Matsuba crab haul in Japan. Matsuba crabs, the key ingredient, are carefully selected by the restaurant's owner, third in a line of fishermen who have been in the business for generations. The crabs are directly shipped live to the restaurant, and the restaurant only serves the freshest crabs. The restaurant offers courses, set menus, and individual dishes, so you can choose food befitting the occasion. Enjoy all sorts of crab dishes, such as grilled crab, crab sashimi, boiled crab, and crab and vegetable hot pot, prepared by our skilled chefs. Everything in the restaurant is refined and high in quality, from the food to the carefully selected brands of sake and the tranquil atmosphere in the private rooms. This restaurant will delight you with Matsuba crab, the king of winter delicacies.

Chatei is a restaurant housed in the Numazu Club, a lodging facility with a history of about 110 years, offering creative modern Chinese cuisine. Guests can savor courses featuring seafood from Suruga Bay and the waters around Izu, the pride of Shizuoka, as well as abundant local ingredients from the rich natural environment. Under the supervision of chef Hirofumi Saito, who specializes in Szechuan cuisine, all dishes are carefully prepared with a unique sensibility. Course content changes with the seasons as seasonal ingredients are used. Private rooms are available for family and special people and for solo diners to relax. Many people visit the Numazu Club for dining while also staying overnight. The service charge is 15%. Guests can enjoy a blissful moment in a unique space of historical value while indulging in refined cuisine.

HIYAMA is a restaurant specializing in Wagyu beef dishes. Since professionals connoisseur the beef every day at the market, it offers high-quality black Japanese beef, especially "Yonezawa Beef." The sweet and spicy "Sukiyaki" cooked with house-made warishita stock and "Shabu-shabu," in which the beef movement is enjoyable, are recommended items especially. Each has a different rich, juicy flavor and aroma. The restaurant is also particular about its ingredients, including vegetables and tofu. There is a wide selection of sake, wine, and other alcoholic beverages that go well with the food. The restaurant can be used for any occasion, with private rooms ideal for families and counter seating in a relaxed atmosphere. Enjoy the delicious taste of Wagyu beef in northern Japan, which is full of attractions.

What is surprising is the all-inclusive course. Kakida Yurakucho is a sushi restaurant that offers "free refills" of any sushi, drinks, and desserts with the best ingredients from throughout Japan. The owner, Mr. Kakida, goes to the Toyosu Market daily to purchase the finest fish from experienced wholesalers. In addition to seasonal sushi, the "SAMURAI Course" features Japanese delicacies such as teppanyaki black beef and king crab all at once. Though it is a luxurious space on the 19th floor of the building, a 3-minute walk from Shinjuku Station, the atmosphere is relaxed with conversation with the chefs and show time for photo shoots. In December 2023, a 20-seat bar counter for enjoying various alcoholic beverages was also opened. This is a restaurant that will leave you with special memories.

Hakone Yumoto is the gateway to the Hakone hot spring area. In addition to hot springs, the sushi restaurant Sushi Sho embodies the luxury of visiting the area for sushi. Directly managed by the Kinnotake Group, which operates luxury inns in Hakone, the restaurant was established in 2019 together with the boutique hotel Zagakukan, where the restaurant is located. The restaurant is gaining fans as a new addition to Hakone's gourmet scene. Chef Yamano, who is at the counter, is a chef with experience at an inn in Hakone and a sushi restaurant in Hakata. In addition to the delicious seasonal snacks and sushi prepared with care and inventiveness, the restaurant is also known for its clever set of menus. To fully enjoy the best of the restaurant, be sure to try the Chef's Choice meal! Suppose you choose to stay overnight at the hotel where the restaurant is located. In that case, you can also enjoy the hot springs of Hakone as a blissful holiday.