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Of the roughly 60 different menu items we offer, from hors d'oeuvres to desserts, the one we take the most care with are our meat dishes. In addition to exquisite ingredients such as Ozaki beef, we pride ourselves on having a wide selection of meat dishes that pair well with wine. Our chef's first encounter with Ozaki beef was at a nearby restaurant. He wanted to know more about this delicious beef, so he visited the ranch, where he was utterly charmed by both the meat and Mr. Ozaki himself. The cattle are reared over a generous period of time in a stress-free environment, giving the meat a distinctively intense savory flavor. We know it's not just our food that our customers want to be satisfied by when they visit our restaurant. Our service, our ambiance, and even whether or not they enjoy themselves - these all matter. We provide hospitality that will make you want to visit us again.

In order to make the most of the fresh fish arriving that day, our chef creates a unique "Oh, Stew." The special fish of the day are boiled down to create a rich, sweet and spicy flavorful dish, which goes perfectly with a drink. We're always selecting the best, freshest fish every day, and we aim to bring that freshness to you. Our sashimi is particularly simple and unpretentious, so you can appreciate the chef's technique with the knife and with presentation.

Paella is a famous Spanish dish. Authentic paella uses saffron, so it is not actually very yellow. Savor the taste of genuine Spanish paella with our exquisite seasonings. We only use spices and olive oil from Spain in our dishes, but we stock fresh vegetables from Gifu. During the summer we highly recommend our "Gazpacho." A dish from the Andalusia region of Spain, it's a chilled vegetable soup with a tomato base. We try to create a comfortable atmosphere in our cozy establishment. Communication with our customers is most important to us. This is why we try to talk with our customers and develop relationships. Earthenware and decorative plates regularly bought from Catalonia are decorated in the shop to create a Spanish atmosphere. Please appreciate the paintings on the outside of the shop too.

Takeuchi smokes fresh duck inside the restaurant using the skills he mastered as an apprentice of Japanese cuisine. Few people know that within sake there are long-aged sakes. In our restaurant we have many makes. "I want our customers to understand the depth of sake," says Takeuchi. Through combining it with food, Takeuchi will teach you a whole new world. Takeuchi says, "I want to increase the number of sake fans, so I especially welcome beginners." Please ask about anything you don't understand. Takeuchi will share the knowledge he's cultivated, as long as time permits. We have counters where you can feel free to drink alone. Indeed, we often see regular customers quietly drinking. Since behind the counter is Takeuchi's regular position you can also enjoy chatting with him about sake.

Brought in from across the country and based on the weather and seasons, our mackerel has a mellow flavor owing to being lightly pickled with a blend of rice and white wine vinegar. Be sure to try this staple menu item first of all, made with finesse to harmonize with 'vin naturel'. We use organic vegetables whenever possible. We mainly bring in vegetables from the Naname Farm in Tomisato, Chiba. Organically-grown vegetables truly go together with vin naturel. The owner, Mr. Kodaira, says, "Vin naturel is in no way something to approach with hesitance, this wine that can be part of your staple diet, so I'd like you to enjoy it fully." If you can give us a hint as to what sort of "feeling" you are looking for, we can make a fitting suggestion. It is hard to make a list with our vins naturels as they change daily. In lieu of a list, please refer to the bottle "etiquettes" (wine labels) along the wall. We have even shown the one that our restaurant takes its name from, La Biancara.

Kurage's signature dish is rare Icelandic lamb served with colorful seasonal vegetables. Please enjoy the steak-like thick-cut lamb meat tenderly broiled in the pot. The restaurant's lamb meat is Icelandic lamb brought in from a merchant in Hokkaido. It's a rare ingredient since only five percent of their entire stock is exported to Japan. The meat is known for its exceptional tenderness. No matter how busy the restaurant gets, the chef concentrates in carefully cooking this dish. Sometimes, some customers complain about the food being slow. These customers will understand if they taste the dish. The chef offers the most service to the best of his ability. Casual and cozy, the atmosphere of the restaurant is good for friends having a good time eating and drinking while sitting around the stove. The restaurant offers a comfortable mood for its customers to enjoy the restaurant's exclusive menus such as "Zanki" and "Lamb tataki" (seared lamb).

Very skilled preparation brings out the incredible flavors of the slowly-matured beef tongue. We are so selective in choosing the meat that one head of beef will provide only enough meat for 1 or 2 people. It is so good you'll feel like you have never had it before! In addition to the selectivity of the beef tongue, our specialty is choosing the best quality and seasonal ingredients from Hokkaido. Our method of cooking really brings out the deep, natural flavors of the ingredients. No matter which items you choose, the rich flavors are sure to satisfy. On top of the the careful selection of ingredients, fun conversation, and an at-home atmosphere is our goal, which means that even if you come alone you can still spend time with us and have fun. There are many regulars who order the Chef's recommendation without even looking at the menu. He is a master who never compromises on seasoning or taste. The party course at Suzunoya condenses all of those flavors.

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.

We serve handmade, seasonal ingredients in dishes such as our "Grilled Magnolia Leaf Sasuke Pork with Seasonal Miso." The aroma of the fallen leaves in our homemade red and white miso blend will stimulate your appetite. Our "Direct Delivery Fresh Fish Sashimi Sampler" features seafood acquired directly from fishermen whom we know and trust. Every stage of the process, from the initial preparation to the presentation, is approached meticulously. We value communication highly and love to converse with every guest. Feel free to step up to the counter and enjoy a friendly chat with our staff. We are convinced that the time you spend here with us will be a relaxing and leisurely one. Make sure to visit us for a regular meal or for any occasion, from banquets to small gatherings. Simply let us know the details when making your reservations, and we will take care of the necessary arrangements for you.