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This third branch of Tachinomi Pin, a restaurant located in a back alley near Ochanomizu Station built on the concept of great tasting food at a reasonable price in a welcoming atmosphere, newly opened in March 2015. Rather than a standing bar, the third branch features an inviting space for a relaxing meal, where you take off your shoes and sit on the raised tatami floor. We offer an array of seasonal fish dishes like our Sashimi Assortment, as well as pork cutlets, meat dishes, vegetable dishes, and more. The chef takes pride in serving carefully selected ingredients in attractive presentations, the kinds of dishes you will yearn to eat again. The interior is a Japanese modern space with a fishing harbor and fishermen motif, and all seating is in private rooms, making an enjoyable time for small groups and big parties alike.

We take high quality name-brand oysters like Maruemon and Kakiemon from Akkeshi and cook them in their shells over coals. A special technique is required to remove the oyster muscle using heat alone, but we have many years of experience in this regard, so please let us do all the work. Hokkaido is home to numerous delicious ingredients, and we focus on procuring the best of what the area has to offer, including whey, a byproduct of cheese production. One unique dish we offer, for instance, is our "whey mackerel", where mackerel is marinated in whey. We want our shop to stay accessible and down-to-earth, neither too formal nor severe, and love to engage patrons and promote communication, striking up conversations with solo diners at the counter and even forging new friendships. Our ample menu draws deep on delicious local ingredients, so if you are in the area on business or leisure, be sure to visit us so we can introduce you to the great tastes of Kushiro and of the wider Hokkaido region.

Agu Roast Pork is our original, locally sustainable dish, using meat with swirls of fat that contain plenty of umami flavor and a light sweetness, and a juiciness that spreads throughout your mouth which each bite. Our staff aim to make you feel at home with friendly service and smiling faces. We hope that every guest who traveled to Okinawa and people who is living Okinawa crosse our threshold will enjoy their time with us

When a lamb reaches 10 to 16 months of age, it grows its second set of permanent teeth. This is considered the best time to enjoy lamb meat, which is then much richer and flavorful than traditional mutton. The animals used are bred specially for their meat, combining an English strain with a strain known for its fine texture, soft meat, and flavorful juiciness, resulting in a luxury meat produced and sold in Japan in limited quantities. This meat comes from our in-house farms, allowing us to offer it at a reasonable price. Our entire team is here to welcome and serve you with a smile, ready to do everything to make your special meal even more special and make sure you can enjoy a great conversation and splendid meal with a friend or client. We highly encourage all fans of the Genghis Khan grilled mutton dish, whether visiting on a business trip or for leisure, to try our version of this local Hokkaido delicacy. We also offer private rooms for business meetings or entertainment.

As a specialty chicken restaurant, we pay close attention to the quality of the meat and the cooking methods. We carefully select top-quality ingredients and top them with the secret sauce we have been continually brewing ever since we started as a yakitori (grilled chicken skewer) restaurant. We value communication with our customers, looking into their eyes when we greet them and take care to engage them in enjoyable conversation at the counter. Use our restaurant for any purpose - from eating on your own to family meals. As is typical of Yokohama, we are also a popular spot for couples on dates

Thick cucumber and crab sauce is our recommended local cuisine. Our salt based "Ushi-Suji (cow tendons)" and our "Crab Croquette" are popular as well. Ishikawa prefecture faces the Sea of Japan, which is where warm and cold ocean currents intersect, making it a rich fishing area. Freshly caught fish are all sent directly from the market in Kanazawa port. We also use vegetables from Kanazawa, such as "Kaga vegetables." Our selling point is our delicious food at reasonable prices. We always make sure to greet the customer and listen to their requests. Please ask our staff what's in season and what recommendations they have for the day, including drinks! The area abounds in delicious local sake (rice wine). We have about 50 to 60 different types of choice sake from all over the country, as well as many types that are difficult to get ones hands on, and not usually available on the menu.

Their pizza may be simple, but it offers deep flavors; the acidity of tomato, the mellowness of cheese, and the fragrance of basil strike a delicate balance. This restaurant especially pays attention to the pizza dough-it is the cornerstone of a pizza's taste, after all. Chef Ogasawara has studied the art of making pizza dough with a true passion, developing his flour blend and low-temperature fermentation techniques that gives the pizza the ideal texture and taste. A craftsman must always keep in mind that while they might be baking countless pizzas every day, to the customer, the pizza received is all there is... every single pizza should be truly special. They have been open for more than a decade now and never taken a day off, always preparing the dough and striving to give the same quality to all of the pizzas. Freshly baked pizza is really the best there is. In order to serve the pizzas just a little bit quicker, they have designed the restaurant space with the kitchen in the center, surrounded by count

Sushine is fusion cuisine that combines traditional Japanese sushi with French classic terrine. This delectable masterpiece of a dish is a creation with care put into the firmness of the rice used and the selection of ingredients such as cream cheese. KITSUNE's food is served with an impressively attractive grace. We offer all of our dishes with care taken not only in the flavor but in the purposeful selection of colorful vegetables. Our bagna cauda is served in a clear acrylic box so that the vegetables shine like jewels within. Our grilled beef is served with a playful spirit in mind, coming on a traditional wooden sushi platter. At KITSUNE we aim for customer service that isn't too formal, but with a hospitality both frank and polite. Half of our staff comes from overseas, so we're able to serve you in English, French, Russian, and other languages. Perfect for mixers or girls' nights out. We have a variety of spaces available-semi-private small rooms and a fully-private room for up to 20. We hope to see yo

We receive fresh chicken every day from Tsukiji's "Torifuji." Our yakitori's charm is its satisfying texture and its rich taste. To get the best out of the chicken's natural flavor, eat the yakitori as is without removing it from the skewer and finish with a pinch of our special store blend roasted salt. Enjoy the complementary taste of lightly-scented sesame and dried laver, plus just the right amount of saltiness to bring out the chicken's taste even more. We take care in our preparations and strive to give our customers a dining experience that will leave both their stomachs and their hearts satisfied. We slow-grill our yakitori and skewer all of our yakitori by hand. Providing a taste that has remain unchanged for years is the best kind of customer service. Our open kitchen counter seats are very popular. You can eat food the moment it is prepared and have entertaining conversations with the cooks. Whether you just want a little drink after work or have a party with friends, feel free to come on in and jo