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At Kappo Aoyagi, you can enjoy traditional Japanese cuisine made with seasonal seafood and vegetables, using a range of uniquely Japanese cooking techniques. Just like the head chef says: "As well as Japanese cuisine, we also create our own unique dishes." The menu is full of surprises, including Tomato and White Wine Sauce and Croquant made using French culinary methods. All of the restaurant's dishes are part of a course menu. Dining is by reservation only. The restaurant opens out into a relaxed and traditional Japanese space. There are counter seats where you can chat to the head chef and semi-private tables that give diners a sense of privacy. Both options offer a comfortable dining experience. This is the perfect restaurant for when you want to spend time relaxing with a special dining partner or celebrating with family.

A sushi restaurant without a menu seems like a place you might feel self-conscious visiting, but you do not have to stiffen up for Sushi-Dokoro Kurosugi, as it is a relaxed restaurant where you will be greeted by friendly staff members. The ingredients are all from Japan, and are all safe, seasonal, and fresh. The fish changes daily based on procurement, but the nigiri are made with choice Hinohikari rice, which is deliberately cooked on the hard side to create sushi rice that releases its sweet flavor the more you chew. The [neta] (sushi topping) is served in ways that take advantage of its inherent flavors, whether cured or worked on some other way. We also take proper care in our sake and wine selection, and we even have a sommelier. We offer a [Ladies’ Lunch] for lunchtime. This is a high-quality restaurant that is appealing to women and for client meals.

Our Japanese dishes are combinations of different dishes such as Kawachi duck with hidden cuts, or egg castella (sponge cake) that has been cooked in the oven for around 6 hours. We aim to produce dishes that have a flavor that appeals to older customers and children too. We travel and talk directly to the fishermen and farmers. By doing this, they understand the flavors that we require. Products that come from this kind of relationship include our dried skipjack from Makurazaki, the Kawachi duck that can be eaten raw, and Kuwana clams. Ours is a small restaurant so we make sure to put due care and attention into each meal we serve. We are always aiming to produce a flavor that is satisfying to both heart and body, and to create a menu through which the four seasons can be enjoyed. We want you to enjoy everything about Japanese food, including the dishes the food is served in and the decor of the restaurant. We have three completely private rooms where you can enjoy your meal almost without interruptions.

Firstly, the stock made from skipjack and kelp is prepared, then extra skipjack is added to the stock. The "takiawase" has the flavor and aroma of this stock. The combination of the stock with the ingredients, with their delicate flavors, is an example of real Japanese cooking. We don't have any particular preference for the area in which ingredients are produced, as long as they taste great. In winter, we grill or stew top class cod that comes from Himi in Toyama prefecture. In addition, in winter, we also serve buri (yellowtail), and firefly squid; in fall, warasa (yellowtail), and inada (yellowtail) that also come from Himi. We welcome children as long as can behave well and not disturb the other customers. We want to be the kind of restaurant that provides small children with an opportunity to taste real Japanese food.

The Hataga region of Aki-ku is about a 30-minute drive from center of Hiroshima city. In an undeveloped woodland area with terraced rice fields all around, there is a sloping road just wide enough for one car, and a single barn stands at the top of the hill. This building is [Hanao], one of Hiroshima's famous Kaiseki restaurants. The head chef, Satoshi Ozaki, has over 40 years of experience, and he runs this restaurant by reservation only, serving only a few groups per day. The concept of hospitality within Japanese tea ceremony, which Ozaki has learned for many years, forms the foundation for his method of customer service. In his own words, "I take pride in personally selecting fish and vegetables at the market every morning." Maximizing the potential of these ingredients, he welcomes guests with dishes reflecting his sincerity. Japanese cuisine is built on the aesthetic of removing all unnecessary elements, and he takes this concept to heart, crafting "food where the individual ingredients c

Yoichiya Jikka Branch, a sea urchin specialty restaurant, offers selected sea urchins and tuna in a relaxed atmosphere. What truly captivates sea urchin lovers is the "5 Best Sea Urchin Comparison Bowl," purchased from various sources each season, all shining in golden. In addition, the "5 Varieties of Bluefin Tuna Comparison Bowl" is also popular, featuring tuna purchased from the renowned wholesaler Yamayuki in Toyosu, with different parts of the tuna and cooking methods. The restaurant's walls are decorated with scenes of Yoichi, creating a cozy atmosphere. This is a place loved by tourists and locals, where you can relax and enjoy your meal. There are also seats on the second floor where groups and families can unwind.

Kikkaso is a restaurant where you can enjoy traditional Japanese dishes in a historical atmosphere. The building is a Sukiya Shoin style (Samurai-residence style) built in 1895 as an imperial villa. It is registered as a tangible cultural property with a long and honorable history. The head chef's cuisine is made of food in season or high-quality ingredients collected from all over Japan. Those dishes should come with sake or wine that a sommelier chooses, and you can enjoy the marriage with dishes. They propose refreshing and lively sake in summer and the best brand for hot sake in winter. In this pure Japanese architecture, you can see historical set-ups such as the Mukuri roof(curved roof) or handrails in the restaurant. One of the best parts is the garden, where you can feel the changing seasons.

Our sushi restaurant is on Korakuen-dori Street, away from the downtown area. Owner Mr. Jun Yamamoto, offers [sushi that has a meaning and is worth having in Okayama]. In other words, we offer sushi that can be found only in Okayama, adopting the concept of [terroir (locality)]. The owner's parents run [Uosho], a renowned sushi restaurant that was found more than 70 years ago. Succeeding traditional techniques of [Uosho], he also sticks to using fish caught in the Setouchi area, as they have a mild savory flavor like the mild climate and character of the people in Okayama. Enjoy exquisite mildness of our toppings and a perfect combination with sushi rice that is also mildly seasoned with vinegar. Our outstanding counter is made with one piece of plain wood. Fully enjoy our sushi, side dishes, and tasty sake to find out why people came all the way to visit this shop.

Salvatore Cuomo Bros. is the restaurant where you can enjoy the spectacular view and Tokyo Tower from the 42nd floor, 180 meters above the ground. They serve vibrant and beautiful Italian cuisine created with carefully selected ingredients and grilled dishes such as steaks. There is also a Japanese food area. "tempura & sushi An" offers kaiseki (tea-ceremony dishes), Sushi, and Tempura. And "The BAR" is an extraordinary space to spend an elegant time. Please have a luxurious moment only XEX can offer in an adult space with a night view like a jewel box of Tokyo below.