Restaurant Search

Making full use of the fact that it started out in Noto’s Ushitsu area, “Ajiraku Yumeri” sources its seafood in a unique way. This restaurant was founded with the desire to offer the freshest, most delicious food. The “Sashimi (sliced raw fish) Platter” on any given day is glistening and alluring, piled with rockfish, flounder, whale, tilefish, Japanese amberjack, whelks, and mackerel all fished that day from Noto. The fish, which are auctioned off at 7 each morning at Ushitsu fishing harbor are delivered to the restaurant in time for service that day, and promptly prepared. To go along with the seafood is local sake (Japanese alcohol) sourced from five distilleries. The owner loves the place where he was born and is captivated by the local foodstuffs. If you’re looking for somewhere to enjoy seafood in Kanazawa, look no further than this restaurant, brimming with love for its hometown.

Our signature grilled beef tongue is cut while keeping a proper thickness in mind for cooking as a skewer. We carefully select the beef tongue and take the step of aging it to draw out its umami (pleasant savory taste) and naturally delicious flavor. Kyushu area is blessed with many different ingredients, so we proactively bring in local food such as horse meat from Kumamoto and beef tongue from Kyushu. We also have a full range of vegetables and alcoholic beverages in addition to meat. It is important to not only have delicious food, but good drinks and a nice dining atmosphere too. We are constantly working with the servers to create a relaxing environment. The restaurant is equipped to accommodate a variety of situations. The first floor is designed for small groups and the second floor is for hosting banquets and groups, so guests can enjoy a great time, whether they are entertaining, on a date, or at a dinner party with friends.

We work hard to arrange the timing of your meal, so that the next dish doesn't arrive too early or too late. Whether you want to take your time chatting over your meal, or you're in a hurry, we won't keep you waiting. Our specialty is Ishigaki beef, from cattle raised in a warm, stress-free environment; this beef has the perfect balance of fat and muscle, and is served very fresh. The taste is not too oily, with just a hint of sweetness. We select our vegetables carefully to accent the flavors of the meat -- the famous Okinawan vegetable goya is juicy, with a slight bitterness, and a crispy texture after cooking. The crunchy texture of our vinegared mozuku seaweed is also very popular.

While we are certainly particular about our chicken meat, what sets us apart is our masterful control of flavor using of two different kinds of Guerande salt. Fine grain salt is used first to saturate the meat, and then coarse salt is added at the finish to enhance the flavor of the ingredients. When you are dying to eat some really delicious yakitori (grilled chicken skewer), you naturally think of getting it from an expert. That is why we cut the meat only after you order it, then skewer it, and grill it over a charcoal fire. In addition to our counter where even a lady dining alone can feel comfortable, we have table seating that is perfect for date night. Our friendly staff make you feel at home and create a casual, unadorned atmosphere.

The undisputed Hakata specialty, offal hotpot is a favorite amongst the hardworking folk of Hakata. Taxi drivers would know our address if you just give our name. Since opening in 1978 as a small restaurant run by the couple, the restaurant has mantained its distinct chicken broth style, different from other restaurants using a soy sauce and salt based soup. This style has been loved for nearly 40 years and its popularity is not going out of style anytime soon. A second generation has taken over with Mr. Matsuo now at the help, and continues to delight customers. The hotpot features small intestines, tripe, reed tripe and heart, and dumpling dough. To finish off the dish, you add chanpon noodles and lots of sesame. This original hot pot is a must try.

Zanshin offers a unique interior inspired by the theme of "Kendo" (Japanese fencing), where you can enjoy fresh seafood dishes and Wagyu steak. It is also possible to take photos with Kabuto (samurai helmets), haori, and Shinai (bamboo swords), and staff will take photos with instax for 3,000 yen. They also offer a special toast with Masu (wooden sake cup) for celebratory occasions. The menu offers a wide range of dishes, including their specialty Kabuto-yaki, horse sashimi, Yonezawa pork loin, and a variety of fresh seafood that will grace your table. Match the dishes with various Japanese sake and shochu, including Zanshin's original label sake. The combination is sure to please even the most discerning of diners. Japanese-style private rooms with monitors can be reserved for small groups of up to 80 people. It can be used for a wide range of events, from date nights to parties, so please feel free to contact the restaurant for more information.

Sashimi made from fish allowed to swim in a large tank to prevent the accumulation of stress. Once in the shabu-shabu, the flavour of our plump mackerel is condensed, leading to a deep, rich flavour. For one of the fish swimming in our tank, we wait until an order comes through before preparing it, ensuring that it is as fresh as can be. We invite you to taste for yourself the deliciousness resulting from this level of freshness. In Matsuyama, there are many tourists and people on business trips, so we endeavour to create a restaurant where all customers feel equally comfortable. We work hard to ensure that there is an atmosphere here that even people coming for the first time can enjoy. The moment our chef first tasted the fish here, he was surprised: it was too delicious for words and, anyone would be moved by its wonderful freshness!

This popular dish starts with black wagyu beef tongue. Because this cut is in short supply (only one per animal), many restaurants use imported meat. However, we only use domestic beef, so you can enjoy it with peace of mind. This photograph shows delicious marbled "Black Wagyu A-5 Sirloin." We personally select each cut from our supplier. We pride ourselves in having delicious, high quality ingredients that meet our customers' standards. Cut raw meat all tends to look quite similar, so it's actually common for customers to have trouble distinguishing meats based on appearance. That's why we'll give you a brief explanation of each meat as we serve it. Our restaurant is clean, and we decorate it with flowers to create a relaxing atmosphere. Our large space often hosts parties of over 20 people, so we recommend reserving well in advance. Please feel free to bring your friends and family!

We receive fresh chicken every day from Tsukiji's "Torifuji." Our yakitori's charm is its satisfying texture and its rich taste. To get the best out of the chicken's natural flavor, eat the yakitori as is without removing it from the skewer and finish with a pinch of our special store blend roasted salt. Enjoy the complementary taste of lightly-scented sesame and dried laver, plus just the right amount of saltiness to bring out the chicken's taste even more. We take care in our preparations and strive to give our customers a dining experience that will leave both their stomachs and their hearts satisfied. We slow-grill our yakitori and skewer all of our yakitori by hand. Providing a taste that has remain unchanged for years is the best kind of customer service. Our open kitchen counter seats are very popular. You can eat food the moment it is prepared and have entertaining conversations with the cooks. Whether you just want a little drink after work or have a party with friends, feel free to come on in and jo