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At our restaurant, very close to the Kusuri Bridge in Kushiro, Hokkaido, you can fully enjoy crispy and light tempura using fresh ingredients that can be found only in Kushiro. Our owner chef's policy is to take the time to prepare everything, so he prepares everything every day from selecting ingredients to making dipping sauce for the tempura. You will be able to feel truly happy with our tempura, by watching with your eyes the ingredients being put in a dough and deep fried in an oil pot, listening with your ears the sound of tempura being deep fried, and eating with your mouth hot and crispy tempura quickly dipped into a dipping sauce with the good aroma of bonito. At our restaurant, you will easily feel the philosophy of our owner chef that tempura should be tasted with eyes, ears, and mouth.

A 2-minute walk from Shinjuku Station, this yakiniku restaurant offers a wide selection of all-you-can-eat options that are a cut above the rest. Some examples include the [Yuki no Utage] that has carefully-selected Kuroge Wagyu (a type of high-quality beef) and seafood, as well as the [Yugao no Utage] that lets you select two dishes from the following: shabu-shabu (sliced meat parboiled with vegetables), sukiyaki (hot pot stew), and yakiniku. They only use quality ingredients that their chefs have selected with their skilled eyes. A great way to savor Matsusaka beef, the [Assorted Matsusaka Beef Sirloin Plate] is highly recommended. This cozy restaurant has 20 table seats and 20 private rooms. Why not enjoy some tasty meat here?

Only 2 restaurant won 3 stars in 2014, one of which was our restaurant. For the owner Kenji Gyoten was born in a family running a sushi restaurant, sushi has always been a part of his life. But he was not sure if a sushi chef was the right occupation for him. So he decided to live abroad to find himself. After making the final decision to make living from sushi, he had training at one of the best restaurants in Japan to search for his original sushi. Now his sushi is considered as the one and only among gourmets. His sushi is served at the best timing to the guest. As soon as you put the sushi in your mouth, you will be surprised at the exquisite harmony of the rice and topping. If you are a gourmet, you cannot miss our restaurant in Fukuoka. Please enjoy the sushi art created by our owner with his whole heart and soul.

Our Tomakomai surf clam is lightly heated in boiled-down sake. The true flavors of fish cannot be brought out through broiling, which is in style now, or using kelp to draw out the flavor. What we worked hardest on is how we grip the sushi rice. Come in during autumn for the widest selection of toppings that Hokkaido has to offer. This time of year, the shellfish are from Hokkaido. We are sticklers for using thornyhead fish from Hokkaido, whether boiled or grilled. We hope that even if you order the same thing the next time you come to our restaurant, it will taste even better. It is with that wish in mind that we think daily about how to bring out the best flavors of our seafood. We hope you will look forward to that when you come to our restaurant. We offer five snacks designed to go well with sake so you can enjoy a leisurely drink with your meal. For example, we have a lot of richly-flavored snacks such as shrimp with urchin and soy sauce or whelk with liver. Spend a night in our mature ambiance.

[Hyotei Main Branch] was originally opened as a koshikake-chaya (a tea house as a resting place) about 450 years ago. The dishes have been sophisticated over time and now they are considered as a part of the representative Kyoto cuisine. Their specialty such as [Hyotei Egg] and seasonal [Asagayu (rice gruel breakfast)] are world renowned. The owner Yoshihiro Takahashi is the 15th generation after Mr. Eiichi Takahashi, a holder of Intangible Cultural Property of Kyoto. He has succeeded the history and the traditional taste of Hyotei, but he is also seeking for new tastes. For example, he uses tomato soy sauce for [Thinly Sliced Sashimi of Akashi Sea Bream] adding to traditional Tosa soy sauce. It is because he sincerely tries to meet people's needs changing over time. Regardless of the fetters of the past and convention, he tries his best to satisfy the guests with the best things currently available. With his attitude, you can see the spirit of [omotenashi (hospitality)] once-in-a-lifetime chance

The star of Edo-style sushi is definitely the tuna, which is why our "Omakase" set menu features two "Otoro" (fatty tuna) sushi. Its flavors, enhanced by just the right amount of aging, are accented by the red-vinegar rice… This sushi is guaranteed to have you reeling with pleasure… Five to six sushis in our Omakase set menu's twelve pieces are tuna based. Purchased from a trusted dealer, which the chef has known since his early days as an apprentice, the sushi grade domestic tuna is not chosen from specific production areas, but instead hand picked for the flavors of its meat. We give our guests a warm welcome, offering a simple yet honest hospitality in which everyone can have a good time while enjoying delicious food. Our counter only seats ten people, yet we do not put pressure our customers. There are no other seating arrangements, and seats are not booked in advance. This illustrates our commitment; we're more interested in seeing people slowly enjoying every bite of their sushi than generating

Since opening, this conger-eel dish has been our specialty. Our steamed conger eel with herbs combines perfectly with the aroma and sourness of the fresh tomatoes and the flavor of the Japanese pepper. Feast on the aroma from the moment the dish arrives at your table. Although we don't usually advertise where our ingredients are from, one thing we do take much care with is our roast beef. The restaurant uses female A4-rank beef with good marbling. We select the quality of the marbling, and bring in the meat 20 days before its aging process. We make sure the food comes out in its best condition, at the right time. The kitchen communicates with the servers in order to serve the food at the right temperature, flavor, and scent. For the customers to fully enjoy our seasonal ingredients with all their senses, the restaurant has adjusted the heights of tables, chairs, and even the plates in order to bring out the scent of the food the most. The restaurant's luxurious atmosphere befits a romantic date.

Our "Select Sushi" consists of several varieties of the best of the seasonal fish that we get from our trusted suppliers, made into toppings with the utmost dedication - enjoy the rich, melt-in-your-mouth flavor. We also offer richly flavorful, tender vegetables served as "tempura" (fried in batter). In order to let you savor the natural deliciousness of our produce, we head out to the farms ourselves and request small, still-growing plants. You can truly have your fill of richly sweet, savory ingredients here! Not only that - we want our guests to enjoy a comfortable meal, so we pay careful attention to the fine details not only of our cooking, but also our ambiance and dinnerware. We observe our customers' reactions and adjust our preparations accordingly, with the aim of putting our heart into our hospitality. The key element of the tranquil interior is its quiet, relaxed atmosphere. We also have separate individual rooms, which we recommend for entertaining important guests or celebrating with family. Wha

The reputation of Kato Beef Ginza has spread far due to its signature dish, corned beef - a masterpiece that has garnered countless visits from media personnel. Truly a rare gem of a dish that requires time and effort, the Yamagata beef has to be sprinkled with salt, cooked for eight hours and broken up into small pieces while still hot. Yamagata beef boasts a taste that is savory and has a fresh fragrance. We always cook it in ways that will draw out such a sublime taste. "The kind of beef that I think of as authentic Yamagata beef should be accepted anywhere. So, I decided to open my restaurant at Ginza," says Mr. Kato. As a matter of principle, meals ordered up to 9pm will be handled as one omakase ("leave it to us") course set. After 9pm, we will respond to your a la carte orders by keeping in mind the ingredients that are still available and in what ways these ingredients mix well with one another. "First of all, try our omakase meals so that you can know what our restaurant is like," says Mr. Kato.