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Nakayama-tei Labo lets customers enjoy modern and fresh Nouvelle Chinois cuisine based on the concept of "Chinese cuisine that goes well with wine." In 2019, this restaurant was featured in the French restaurant guide Gault Millau. The chef, who has served as the executive chef of a hotel, has created a variety of sophisticated dishes that are not only tasty but also visually appealing. The course offers healthful Chinese cuisine that maximizes the flavor of the ingredients while reducing the use of oil and chemical seasonings. A wide selection of alcohol, including wine and brandy, is also available to accompany the food with your favorite drink. The restaurant is a special space reserved only for one or two groups per day for lunch and dinner. It is a chic and mature atmosphere for a wonderful dining experience.

Ginza Yui Nakazyo offers seasonal kaiseki (tea-ceremony dishes) cuisine that makes the most of seasonal flavors. It responds to every guest's request with exquisite dishes that exceed their expectations. You can enjoy the essence of Japanese cuisine prepared by chefs who have refined their minds and skills. Always preparing carefully selected seasonal ingredients, the restaurant welcomes guests with menus and dishes that bring out the best ingredients. Come and experience the changing seasons to the fullest at Ginza Yui Nakazyo.

Delight in seasonal cuisine in a relaxing, modern Japanese atmosphere. In Yoyogi, Shibuya-ku, there is a spot for adults to unwind called Monkichi. Customers may sip on a drink while eating homemade a la carte meals and sushi made with seasonal fresh fish that the owner personally chooses at the market. Additionally, a sizable banner with the words "Great Dark Flag" is put on the restaurant's facade to welcome foreign customers. In addition, the restaurant gives international customers who dine there a "mini sake barrel" and "Japanese sake" as gifts. Customers will get a lasting impression of Japan not just from eating sushi but also from making it themselves.

Sushi Shiroma near Nagoya Station is a renowned restaurant known for its courses where you can fully enjoy Japanese cuisine. In 2023, Mr. Shiroma, a skilled sushi chef who honed his skills at numerous famous restaurants, started his own restaurant. The "Omakase Course," featuring his own seasonal dishes and hand-formed sushi, and "Charcoal Grilled Japanese Beef" prepared by the chef specializing in grilling. With the unique concept of enjoying authentic Japanese cuisine, sushi, and Japanese Black Beef all in one course, the restaurant has been attracting more fans with its special deliciousness. Reflecting the chef's desire to deliver a "special time" through the dining experience, the restaurant offers a relaxed and sophisticated adult space and a carefully selected drink list featuring selections of Japanese sake and wine. It is an ideal place for locals as well as visitors from other prefectures and overseas to enjoy Nagoya's latest culinary scene and enjoy Aichi's gourmet and

Gion Okumura, located on Hanamikoji Street in Kyoto's Gion district, is a pioneer of "French Kaiseki (tea-ceremony dishes)," a fusion of Kyoto Kaiseki and French cuisine. With over 40 years of history, originating from its predecessor, Seiyo Zentokoro Okumura, it has been cherished by both local regular guests and tourists. Currently, the kitchen is led by Chef Kamitsuji, who has spent his life as a chef with the restaurant. While maintaining the "Okumura style" of creating new tastes with Japanese and Western techniques and flavors, he is developing new attractions for the restaurant by increasing the number of dishes that use Kyoto vegetables. The true essence of Gion Okumura can be savored through their two types of "Omakase (chef's choice) French Kaiseki" for both lunch and dinner, and the wine pairing is even more impressive! The restaurant, situated in a renovated machiya (traditional wooden townhouse), is renowned for its entirely private dining rooms, allowing guests to immerse themselves in an elegan

7-minute walk from Ebisu Station. Kyoshizuku is a restaurant where you can enjoy Kyoto cuisine with the atmosphere of Kyoto. The chef, who places importance on a sense of the seasons, creates not just dishes but items that are like a story woven by the four seasons. Using seasonal ingredients from Kyoto and other parts of Japan, the dishes are full of surprises and enjoyment. The most popular seats in the restaurant are the counter seats facing the kitchen, allowing you to dine while closely watching the cooking process. Children can accompany you in a private room accommodating up to 8 people with an additional 5,000 yen room charge. Reservations are required for all seats, ensuring a relaxed atmosphere. A wide selection of sake, shochu, and wine is prepared to go well with all the dishes. Why not spend a special moment with Kyoto cuisine?

ACiD brianza is a new food spot in Azabu that is now attracting the keen attention of highly sensitive foodies. Chef Tomoya Kodama is only 31 years old but has studied at starred restaurants in France and Denmark. Utilizing that experience, he says, "Here, I would like to express the flavors of both French and Scandinavian cuisine by combining them in my own way. He brings new flavors that come from an approach that goes beyond traditional ideas, such as the airy texture of fried bread made from bread dough covered with espuma and the lightness of cream sauces using fermented vegetable juices. As the restaurant's name means "acid," the balance between the skillful handling of acidity and the combination of ingredients is also superb.

We use around 10 different kinds of ingredients in our Kakiage Tempura Bowl, which is our proud dish. we obtain and proudly serve fresh Japanese [HILLTOP HOTEL] pickled items with. All of them are made from seasonal vegetables that are pickled overnight, but the one that stands out the most is the cucumber. After you have have eaten some tempura, you can use the well-pickled vegetables to cleanse and refresh your palate. What makes having a meal fun is not just the food itself, but also the surrounding environment, the atmosphere, and the conversations that you have, which all complement each other. With this in mind, we pour all of our dedication and expertise into our cooking and focus on maintaining a pleasant ambiance in which you can truly enjoy your meal. In this refined restaurant-only an unvarnished wood counter and two sets of table seats-you can enjoy a wide variety of tempura made from only the best ingredients. We offer the perfect setting for two gourmets on a date or a meal among friends

We use local ingredients like Akashi sea bream and Nushima conger eel. We also use carefully-selected seafood from all over Japan, including Tsushima tilefish, Nagasaki black abalone, Boshu clams, and Noto rosy sea bass. You can also enjoy the charming, seasonal flavor of Rishiri and Yura sea urchin. We are proud of serving the freshest seafood and vegetables. We visit the markets in Ohara every morning, and we get our Kamo eggplant and other Kyoto produce from reputable farms in the area. During winter, we offer traditional, old-fashioned suguki pickles made by Kamo farmers. In both chilled and warm dishes, we use special and gentle ingredients that make our guests feel relaxed. We are just thrilled to see our guests leave here feeling reinvigorated after a leisurely meal. Our rice is cultivated on the slopes of Mount Ibuki, in Shiga Prefecture. We polish our rice ourselves before using it. Boiling the grains in an earthenware pot in a high-heat stone oven makes them soft, fluffy, and sweet. Enjoy our except