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By not sticking to one particular cut or brand, we are able to consistently offer high-grade, A5-ranked meat. The "chef's recommendation assorted plate" includes the day's best choices and comes with nine, six, or five varieties of red meat. The chef has gained the ability to expertly discern the quality of meat and fat. We also highly recommend the fresh "hormone (internal organ) assortment plate" as well as our rare cuts. At Itozakura we only cut the meat after we get your order so that it won't dry out or lose its flavor. For our elderly guests we cut up the meat to make it easier to eat. We serve choice meat that goes well with wine. The restaurant is perfect for savoring delicious food in a calm atmosphere, and is ideal for dates and entertaining.

You will love the delicious taste of lean Ekome beef (a specialty of Kumamoto). We charcoal grill this beef, resulting in a center that is rare, but still hot with a juicy finish. It is cut thickly and served in an attractive fashion. Although the meat can be eaten straight away, we cure it still further at the restaurant, condensing the juices of the meat still further. Speaking of pasta, our main pasta dish is "Tagliatelle Bolognese." A luscious dish of ground meat and pasta, one might say that even in this dish, the main focus is on the delicious Ekome beef. This dish also demonstrates Mr. Takeuchi's desire to have his customers eat their fill of unmatched beef. Sit at the tables lined up along the wall and the sounds and smells of cooking will reach you from behind the counter. The chef is always close by, lending a casual atmosphere and enabling customers to pass the time in a relaxed fashion.

Tongue, top roast, top ribs, skirt steak, cheek, rumen, offal, liver, tripe, stomach. Try 10 different cuts of beef in our famous "One Whole Cow" set. We recommend this set for when a small group of people want to try a wide range of meats. Offal is our particular speciality. Naturally fresh, and all delicately cut to the same size, with a special method of preservation to prevent contact with oxygen, which causes oxidation. Every piece is roasted uniformly, ensuring you get this cut at its absolute best. Kim Jonduk says "I wanted to combine my mother's Korean cuisine with Japanese barbecue." While enjoying the meat, you can also enjoy great Korean deliciacies including kimchi and namul. In our restaurant we have counter seats, and sunken heated tables for your enjoyment. Our sunken heated tables offer families with young children a chance to enjoy a nice meal.

At Tokufuku, our blowfish is delivered freshly from nearby Nagasaki and Kumamoto and prepared just before serving. We are known for our top-grade Japanese blowfish at value prices, and our blowfish is rich in consistency and delicate in flavor -- just a few slices of the thick sashimi pieces will make a full meal. We offer a relaxing dining atmosphere, with private rooms that feature Japanese-style sunken seating for special occastions.

The Ohama specialty uses different seasonal vegetables throughout the year. The platter of three items is an even better value than the single item one and is really popular. When the season is cold, we use taro, burdock, potato, other root vegetables, chrysanthemum, and spinach. Our vegetables are bought directly from producers in Zushi. We go there to purchase the vegetables every day. We also use Miura vegetables, vegetables that have been picked that morning and are superbly fresh. Once we have the ingredients, we think about the dishes that we will be able to make that day. Our restaurant has only one cook to do all of the cooking and serving, so there are times when customers have to wait. This restaurant only exists because of our regular customers. When we were in Asagaya we only had seats at the counter, but since moving to Kamakura, we also have one table. The table is really popular and gets reserved early. Compared to when we were in Asagaya, the counter provides customers with more space to relax

To get the seafood that meets our standards, we go to the market every morning. Even more strictly selected ingredients are used in the boss's selection. Consisting of seven pieces of the best sushi with seasonal ingredients, it is served at a price which is sure to please customers, 3780 Yen. Whether it is Pacific bluefin tuna, Southern bluefin tuna, or the tachi tuna from Sanriku, which comes at the beginning of fall, we go to the market every day to select the best tasting, freshest tuna. Choosing high quality fish links the pride of the chef with the trust of the customers. We take care of customer needs, always aiming to please. We place great emphasis on trust and satisfaction. We always put great effort into purchasing our ingredients, and this is why we use unbeatably fresh seafood every day. Other than sashimi and sushi, we also have 40-50 kinds of local sake available. We put our hearts into offering great service that allows absolutely anyone to come here and enjoy the food.

Today's Appetizer is a carefully prepared dish, a selection of three appetizers that change on a daily basis. It is said that this is a dish that is suitable for any customer and goes well with any sake. Customers can get a real sense of the season through the flavors of the fresh ingredients that we use. The horse meat that we serve comes from the famous Kuriyama Shokai shop in Kumamoto. Simple horse-meat sashimi (sliced raw meat) is an excellent way of enjoying this lean, moderately cured meat, which has fat full of high quality sweetness. But the star attraction of our shop will always be our Japanese sake. It is important that the food and sake should go well together, so we suggest the finest sake to accompany the dishes our guests are eating. The shop itself is an elegant, stand-alone example of Japanese traditional architecture. From paper screens inscribed with the names of famous breweries to tables made from caps of sake mash, the charms of a renowned Japanese-style bar await you at every turn. The

Our appetizer platter contains eight seasonal appetizers. We sometimes include fresh charcuterie, too. We have fresh seasonal ingredients shipped in daily from the proprietor's home prefecture of Yamaguchi and elsewhere. We take time and spare no effort when preparing each dish. The proprietor also operates a rice plantation in Yamaguchi Prefecture, where rice and the sake (Japanese alcohol) produced from that rice are produced. These are on offer at the bar, as well as a curated selection of seasonal Yamaguchi vegetables. We also send away for the best ingredients for our French cuisine. Each day is an attempt to produce dishes even finer than those the day before. The same applies to our goal to please customers-we set our goals continually higher in order to offer the best service. We are a bar-styled restaurant, and although you may be unfamiliar with French cuisine or Japanese sake, our offerings are designed to please everyone, including beginners who want to ease their way in. 70% of our patrons are fe

Picanha is the most popular cut among churrasco. It uses red meat from near the tail of the cow. We are careful to let the meat brown while letting the inside stay tender. People tend to think of meat when they think about Brazilian cuisine, but we design our menu to include a lot of vegetables to balance out the meat. Some of our ingredients come from Brazilian farmers, and small details are never overlooked in any area. Because we want you to enjoy the churrasco at its best, we bring freshly-cooked meat right to your table. We are also mindful to provide cheerful and friendly service so that our customers can have a great time. Days with live performances are recommended for birthday parties. All of our staff will celebrate with you, along with the music on stage. We also have live performances by Brazilian bands and samba shows, so please inquire for more information.