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Of the roughly 60 different menu items we offer, from hors d'oeuvres to desserts, the one we take the most care with are our meat dishes. In addition to exquisite ingredients such as Ozaki beef, we pride ourselves on having a wide selection of meat dishes that pair well with wine. Our chef's first encounter with Ozaki beef was at a nearby restaurant. He wanted to know more about this delicious beef, so he visited the ranch, where he was utterly charmed by both the meat and Mr. Ozaki himself. The cattle are reared over a generous period of time in a stress-free environment, giving the meat a distinctively intense savory flavor. We know it's not just our food that our customers want to be satisfied by when they visit our restaurant. Our service, our ambiance, and even whether or not they enjoy themselves - these all matter. We provide hospitality that will make you want to visit us again.

In order to make the most of the fresh fish arriving that day, our chef creates a unique "Oh, Stew." The special fish of the day are boiled down to create a rich, sweet and spicy flavorful dish, which goes perfectly with a drink. We're always selecting the best, freshest fish every day, and we aim to bring that freshness to you. Our sashimi is particularly simple and unpretentious, so you can appreciate the chef's technique with the knife and with presentation.

Paella is a famous Spanish dish. Authentic paella uses saffron, so it is not actually very yellow. Savor the taste of genuine Spanish paella with our exquisite seasonings. We only use spices and olive oil from Spain in our dishes, but we stock fresh vegetables from Gifu. During the summer we highly recommend our "Gazpacho." A dish from the Andalusia region of Spain, it's a chilled vegetable soup with a tomato base. We try to create a comfortable atmosphere in our cozy establishment. Communication with our customers is most important to us. This is why we try to talk with our customers and develop relationships. Earthenware and decorative plates regularly bought from Catalonia are decorated in the shop to create a Spanish atmosphere. Please appreciate the paintings on the outside of the shop too.

Takeuchi smokes fresh duck inside the restaurant using the skills he mastered as an apprentice of Japanese cuisine. Few people know that within sake there are long-aged sakes. In our restaurant we have many makes. "I want our customers to understand the depth of sake," says Takeuchi. Through combining it with food, Takeuchi will teach you a whole new world. Takeuchi says, "I want to increase the number of sake fans, so I especially welcome beginners." Please ask about anything you don't understand. Takeuchi will share the knowledge he's cultivated, as long as time permits. We have counters where you can feel free to drink alone. Indeed, we often see regular customers quietly drinking. Since behind the counter is Takeuchi's regular position you can also enjoy chatting with him about sake.

Brought in from across the country and based on the weather and seasons, our mackerel has a mellow flavor owing to being lightly pickled with a blend of rice and white wine vinegar. Be sure to try this staple menu item first of all, made with finesse to harmonize with 'vin naturel'. We use organic vegetables whenever possible. We mainly bring in vegetables from the Naname Farm in Tomisato, Chiba. Organically-grown vegetables truly go together with vin naturel. The owner, Mr. Kodaira, says, "Vin naturel is in no way something to approach with hesitance, this wine that can be part of your staple diet, so I'd like you to enjoy it fully." If you can give us a hint as to what sort of "feeling" you are looking for, we can make a fitting suggestion. It is hard to make a list with our vins naturels as they change daily. In lieu of a list, please refer to the bottle "etiquettes" (wine labels) along the wall. We have even shown the one that our restaurant takes its name from, La Biancara.

Kurage's signature dish is rare Icelandic lamb served with colorful seasonal vegetables. Please enjoy the steak-like thick-cut lamb meat tenderly broiled in the pot. The restaurant's lamb meat is Icelandic lamb brought in from a merchant in Hokkaido. It's a rare ingredient since only five percent of their entire stock is exported to Japan. The meat is known for its exceptional tenderness. No matter how busy the restaurant gets, the chef concentrates in carefully cooking this dish. Sometimes, some customers complain about the food being slow. These customers will understand if they taste the dish. The chef offers the most service to the best of his ability. Casual and cozy, the atmosphere of the restaurant is good for friends having a good time eating and drinking while sitting around the stove. The restaurant offers a comfortable mood for its customers to enjoy the restaurant's exclusive menus such as "Zanki" and "Lamb tataki" (seared lamb).

Very skilled preparation brings out the incredible flavors of the slowly-matured beef tongue. We are so selective in choosing the meat that one head of beef will provide only enough meat for 1 or 2 people. It is so good you'll feel like you have never had it before! In addition to the selectivity of the beef tongue, our specialty is choosing the best quality and seasonal ingredients from Hokkaido. Our method of cooking really brings out the deep, natural flavors of the ingredients. No matter which items you choose, the rich flavors are sure to satisfy. On top of the the careful selection of ingredients, fun conversation, and an at-home atmosphere is our goal, which means that even if you come alone you can still spend time with us and have fun. There are many regulars who order the Chef's recommendation without even looking at the menu. He is a master who never compromises on seasoning or taste. The party course at Suzunoya condenses all of those flavors.

The delicious "Sashimi collection," plentifully arranged from seasonal seafood sent straight from Toyama, is a luxurious dish with real volume. You can also enjoy dishes packed with seafood, such as "squid kuro-tsukuri (black sashimi)" and the "seafood rice bowl". We have the most delicious, freshly caught seafood of the season sent directly from "Oaji," our main branch in Toyama prefecture. You can enjoy the taste of each of the Toyama seasons to your heart's content with Toyama Bay "winter yellowtails" and "white prawns".

Crispy deep fried bread and fluffy shrimp fritters are brought together for the first time in this dish. Eat them with a mixture of powdered green tea and salt, or squeeze the accompanying lemon over it. They go really well with an ice cold beer too. We are very particular about our seafood, using only seasonal produce caught in local waters and carefully selected from the market each morning. Eat your fill of the "assortment of five types of sashimi," in which you can taste the deliciousness of these extremely fresh fish, or the "stewed wild sea bream," deeply infused with flavor. We place great importance on communication in order to understand and fulfil each customer's wishes, and we spare no effort in serving high quality food. This restaurant has a wide selection of sake, including carefully chosen premium sake and newly brewed sake. We have private rooms and a tatami mat area, so you can relax and enjoy yourself freely with family or friends. Chat as long as you like with a cup of delicious sake in you