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Shikata is located at the end of the Nakameguro shopping street. The restaurant, which has a wholesale meat dealer as an affiliate, allows customers to enjoy the different characteristics and flavors of each type of Japanese Wagyu beef, from standard meats such as Short loin and Top sirloin steak to more unusual parts such as Horumones. Its sashimi and yukhoe, made from the freshest ingredients, are especially recommended, as you can fully enjoy the original flavor and sweetness of the ingredients. The restaurant's Japanese-inspired interior has a relaxed atmosphere. There are many ways to enjoy your meal, such as a private room with a view of the garden for special occasions entertaining guests or a table with impressive carp written on the partition glass for a drink and conversation with good friends. This is a restaurant where you can fully enjoy high-quality meat in a comfortable space.

Our freshly prepared sashimi (raw fish slices) is brought to you by way of an exclusive supply route that allows seafood caught in the morning to be served the same day at noon, which offers a level of flavor you can’t miss out on. Also, when preparing sashimi, we sometimes let the fish rest for two to three days to extract the unique taste of the fish. In addition to that, we like to use ingredients from chef's hometown Yamanashi Prefecture as much as possible. Therefore, we prepare our croquettes using lean ground meat from Koshu beef, which goes well with the nagaimo yam. we want guests to discover something new through our cooking, which gives us the incentive to work hard every day to present guests with the best seasonal flavors Yamanashi Prefecture has to offer, along with great sake. Our restaurant is nestled quietly in a back alley of Sangenjaya, a noted gathering spot for foodies. The secluded location is perfect for dating incognito, and there is also a private room where you can spend your time

Fresh fish with a vinegared miso flavoring is best for sashimi. Ingredients at our restaurant are bought fresh each morning from the market, confirmed by the chef's expert eye. Our sashimi uses unique seasonal ingredients. We have great confidence in this dish, so please try it. Refreshing liver with a chewy texture. The fat covered cuts of meat have a rich flavor. This duck sashimi platter allows you to enjoy the whole duck. It goes really well with sake, too. We work hard to make food that is healthy. We don't use artificial flavorings and this is part of our customer service. When we prepare the food we also take into consideration customer likes and dislikes. We are ready to respond to any requests, so please don't hesitate to ask. We have courses, but it is possible for us to alter the dishes we offer in response to preferences, budgets, and the number of people in a party. If you tell us which ingredients you want, we can make you a really superb hot pot. We hope that you will enjoy a unique party withi

The chef, a native of Hokkaido, brings the fresh flavor of seafood to life in our seafood chawanmushi. Please enjoy the seasonal flavours, such as sea urchin, that are used luxuriantly in its making. All of our ingredients are carefully selected based on factors such as the season and the area in which it is produced. An example would be the horse-meat sashimi. We only use fresh horse meat in our cooking. Enjoy its wonderful melt-in-your-mouth flavor! We serve the best food and drinks to meet our customers' various needs. If you have a particular preference, please don't hesitate to let us know. Feel free to come here if you are having a party or banquet. There are private rooms in which you can relax with no need to be concerned about your surroundings, and a substantial multi-course banquet menu can be prepared. Come and spend an enjoyable time together with your best friends.

Exceptionally-fresh fish caught in the waters around Sanriku is assorted after having been cut and prepared for the best flavour. Beautifully arranged to make the food look even more delicious, this dish truly shows off my thoughts and handwork. When I returned to Sendai after my training in Tokyo had finished, I rediscovered the abundance and splendour of ingredients from Miyagi prefecture. I want to communicate the deliciousness of Miyagi prefecture's produce not only to locals, but to people who have come to visit Sendai from afar. My goal is to have customers feel they were glad they came when they leave the restaurant. Wanting customers to return home satisfied, I put importance not only on the food, but also the service and atmosphere. I'd be glad if you chose Kokorozukushi Inase when you want a feeling of luxury, or when you want to have a meal with someone special. Please relax in the calm space and enjoy the menu of delicious items. If you get lost on the way to the restaurant, please don't hesitate

By continuing to make things every day, we invent new ways of doing things, perhaps by adding something extra or maybe by taking something away. In this way, even if the same dish has been on the menu for five years, the flavor may be different. We are always aware of different trends and continue to evolve the flavors that we are so proud of. Give them a try. We have a deep preference for freshness, and fresh fish caught in Wakasa each morning are delivered directly to our restaurant. Through the careful use of our cooking skills, we bring out the original flavors of the ingredients to provide our customers with culinary delights. The food we produce is of course delicious, but we want customers to enjoy themselves even further which is why we always work to make a comfortable space and serve our customers in an unobtrusive fashion. Our restaurant has an attractive interior with plenty of space where people can enjoy a relaxing meal. Customers can spend an enjoyable time eating our delicious food and drinkin

The meat is cut 2-3mm thick, so it can be enjoyed after a very quick turn over the fire. Yakishabu is the ideal preparation for experiencing the delicate flavor of the meat itself. Start out by giving it a light dip in sauce. We procure fine quality sirloin cuts of Hitachi Gyu beef with a melt-in-your-mouth texture. The horse liver, a more palatable alternative to beef liver, is another very popular item as well as Mego garlic, which gets its mild odor thanks to a hydroponic growing technique. We provide first-time guests with hands-on instructions to initiate them in how to grill their meat to ensure it will be tasted in its ideal form. We also plan to offer a new menu every month. The roasters in the establishment produce very little smoke and odors, so ladies can enjoy yakiniku without worrying about their clothes picking up unwanted odors. The meat does not get burned easily, so excess fat can be cooked down for a healthier bite. It is a great place to visit for a date or girls' party.

Our signature dish of salt-treated duck is simmered in oil at a low temperature then grilled crispy in a skillet. With it, you can enjoy the exquisite harmony between salty and tart, savoring this confit together with choucroute, the famed vinegar-pickled cabbage of Alsace. For our pork dishes, we use Iwachu Pork, notable for its delicious fat. Our servings are ample, so fat that isn't too strongly flavored is direly important. The pork flesh, too, is easy to eat with a mild flavor and so can be enjoyed deliciously simply as a roast. In our restaurant, we try for service that's always there a step ahead of your requests. Especially when it comes to explaining wines, this is key, and we work hard to make sure that everyone can enjoy wine. With the kitchen placed in the center and the restaurant always full of movement, the atmosphere that's brought about is both casual and lively. Our ideal is a space that blends together both Frenchness and the feeling of Tokyo in a comfortable space.

The chef uses his inspiration for the day to enlighten him on how to cook this prized dish of his, which features an extravagant bounty of fresh seasonal seafood, such as natural sea bream, golden threadfin bream, squid, and clams caught in the Genkai Sea. If you prefer the bounty of the land, the tender female ducks from Barbarie, France are grilled over time and is served with a classical fruit sauce. If you are looking for a wine to go with it, try a Red Burgundy. Our philosophy is "locally-produced and locally-consumed," making use of fresh ingredients like seafood from the Genkai Sea and Kokura beef and vegetables. We bring out the character and flavors of these ingredients to the max in the food we cook using our breadth of experience and dependable skills. The shop was renovated after it was inherited and offers both tables and raised tatami mat seating booths, making an interior that brings together Japanese and Western styles. It is a stylish shop where you can enjoy Western food in a laid-back atmos