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Since I have experience in both Western and Yakiniku (Japanese BBQ) restaurants, I have confidence in cooking red meat. I select the best domestic beef every time regardless of where it is produced. The meat I select is characterized by strong taste and softness. I'm particular about all the parts including "Skirt", "Aitchbone", and "Lump", but among them, "Beef Tongue" is the special dish I'd like you to try. Not thinly cut but grilled as a whole, its chewy texure and strong flavor is unique to our selected ingredients. Since the restaurant has a counter and an open kitchen, we try to cook as we see the customers' situation. Cooking and seasoning is fine-tuned to the needs and preferences of the customer, so I try to serve the dish that best fits that customer. Our concept is to provide domestic beef of A5 grade and delicious wine as reasonably priced as possible. As well as a girls party or a family meal, the older people also visit us when they "want to eat meat"!

In sukiyaki restaurants, the waitresses, who are responsible for both the cooking and interacting with customers, are really important. Our restaurant is no exception to this. I therefore feel that I play a supporting role behind the scenes for the real action taking place with the customers and the waitresses.

Enjoy Hokkaido hair crab with its soft meat and rich taste. We place chopped meat from the hair crab's body under the leg meat. Savor the difference in texture and taste of these two meats, then soak them in crab vinegar for even more enjoyment. All branches of the Uokin group procure fresh, seasonal fish at the Tsukiji market. We are known for offering great food at reasonable prices. Our motto is to offer fresh, seasonal fish at low prices while serving dishes appropriate to each customer. For example, we increase the variety of dishes for the elderly and ladies instead of increasing the volume of one dish. Those who know the Uokin group say that our restaurant has a much different atmosphere than other Uokin restaurants. Because we are stylish, our restaurant is frequently used by small groups of ladies or couples on dates. We are located near Ebisu station and hope to see you soon!

We recommend our chicken namero, which uses the namero technique of fresh fish on chicken breast. Fresh poultry is minced and then dressed with mashed miso. This menu item was conceived as a side dish to our shop's excellent Japanese sake. All the poultry we use, be it for our a la carte dishes or for our grilled skewers, is Suigo Red poultry. We buy entire chickens, butcher them in our shop, and then skewer the meat. Suigo Red is tender and has an excellent texture: it's a savory and delicious chicken brand. We want to go about work communicating with customers preciously. Though it may seem like an obvious thing to remember our customer's names and faces, the staff also put their all into a hospitality that'll allow you to pass your time pleasantly here. Generally speaking, yakitori (grilled chicken skewers) is an everyday sort of food, but we're aiming for a shop that's a touch above the rest. So that you can spend a luxurious hour or three here, we've planned our counter seating with plenty of room. Feel

This meal is made with an arrangement of at least two slices each of various kinds of fish. Customers are surprised at the gorgeousness of this dish. There are about 14 kinds of fish in this dish and delicacies made of fish set in the middle. This dish is reputed for entertaining guests who enjoy drinking. Freshness and seasonality of ingredients is important to us. We only use fresh fish unloaded at the Tsukiji market daily. We also use seasonal, tasty vegetables. In early summer, we prepare dishes using mizunasu (eggplant). We tailor our way of serving our meals to each customer, depending on their likes. Our restaurant is in Shimbashi and many customers stop by after work. The tables on the second floor and the counter on the third floor, are especially popular with businessmen who gather in groups of two or three to eat and drink.

Popular with regular customers, the mozzarella baguette with browned anchovy butter sauce has an exceptional, juicy flavor that envelops your tastebuds. We highly recommend you try this dish. The restaurant's name "UNA VACCO" comes from the Italian word for "cow." Their motto is to bring out the deliciousness of each ingredient, with a particular focus on beef. Enjoy a variety of dishes which highlight the flavors of their ingredients in a simple manner. With courteous service tailored to each customer and a homey atmosphere, UNA VACCO strives to make everyone as comfortable as possible. Feel free to drop in at any time, whether you come in alone or for a date, girls' night out, or anniversary. We're open until 3:00AM, so you can enjoy yourself without worrying about the time. Stop by after work or even hold a work party here. Take it easy and chat with your friends.

We use the best heifer of the day from the established butcher "Yoshizawa Shoten" in Ginza. The chef brings out the best taste while entertaining the customer with cooking techniques and tricks like flambe over the counter. In teppanyaki (iron griddle) cuisine, the tastes of ingredients are condensed to be served in the best condition to the customer. In this cuisine, the deliciousness of the ingredients themselves is most important. We use only seasonal and fresh materials and the best beef with moderate fat. We cook in an open kitchen and customers are at the counter table in front of us. Because we are physically close to the customers, we try to talk to them to discover their preference so that they can request their favorite seasoning. We have five different spaces with different characteristics to suit all generations, families, or couples. We have a good reputation from female customers about the shop atmosphere.

Starting with our blend of miso, we make every slice of our "Thick Slices of Kyoto-Style Grilled Sablefish" individually and carefully at our restaurant. The thick slices take time to season, but it means the flavor is rich and complex. We want to do our part in helping the region recover from the recent earthquake, so we select local Miyagi ingredients as much as possible. We also try to visit the producer for a careful inspection, and our stock of vegetables comes mainly from Tome City. We prepare our food with careful attention to the pace of your meal, so that we can serve your dishes with the best timing possible. For example, we set out the plates beforehand when you order tempura, so you can eat it freshly fried. We charcoal grill our seafood slowly, piece by piece. Be sure to visit our restaurant if you're looking for delicious meals to enjoy with your friends, or you would like a relaxing time over a drink.

One feature of this dish is its large size. We air dry fresh mackerel ourselves. Ichiyaboshi has a deep flavor when grilled. Come enjoy its delicious taste! We select our fish and shellfish carefully. As for turban shells, we only pick up those that have grown big in strong waves and have firm meat. We serve turban shells as tsuboyaki (cooked in their own shells) or as sashimi (raw fish), tempura (battered fritters), and so on. As professionals, we pay attention to serving dishes to every customer at their best condition. We hope every customer will enjoy our perfectly prepared dishes. Our restaurant has a larger space in Uokin group and a variety of sake in stock. We also serve various kinds of limited period sake (Japanese rice wine) that are not on our regular menu. Come try an excellent, new sake with us!