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37 - 45 of 1771

Ubuka

Kagurazaka, Tokyo

A humble seafood stop where you can relax and enjoy a specialty meal

The "Owan" bowl-dish of the day features king crab floating in soup stock, seasoned with diced and grated Shogoin Daikon radish. The king crab is boiled alive to ensure the best texture possible and to bring out the meat's natural sweetness. Shellfish such as Kuruma prawn, snow crab or Seiko crab are purchased from the freshest products available that morning at the Tsukiji market, but also directly from the fishermen themselves. Depending on availability, we also get rare prawn and crab varieties such as prickly pear shrimp or milk crab. Taking great care to establish good communication with our customers, we also adapt our service to best fit their needs. From the kitchen, we observe their eating pace and subtle cues, always striving to give them the best dining experience we can offer. Our restaurant might not be as glamorous as high-class Japanese restaurants, but offers a calm atmosphere in which our customers can really relax. The restaurant is small, and we can see all our seats from the kitchen, e

IS 2 Building 1F, Araki-cho 2-14, Shinjuku, Tokyo
Japanese / General , Japanese / Crab
¥
Dinner: 10000 JPY
Closed: Sundays,Holidays

Sushiya no Yamada

Sapporo, Hokkaido

Homemade karasumi (dried mullet roe) and edible wild plants

We're particular about the delicious ingredients that we use. We get our mullet caviar from Nagasaki and use our special salt. It takes us three to four days to create our homemade karasumi. Lightly, aromatically roasted, it is perfect with a cup of sake. We prepare delicious dishes featuring the fish of Hokkaido. We also feature edible wild plants in springtime, autumn mushrooms and more delicious ingredients, including homegrown local tomatoes and shiitake mushrooms from Otaki-mura. "The smiles on our guests' faces are our delight" is our motto, and we take it to heart. All of our staff take the utmost care to ensure that we offer not only delicious food but also a place where our guests can relax and have a good time. Let us be of service for your special occasions, celebrations and important business receptions. Our sushi sets are perfect for banquets; please feel free to contact us to discuss prices and dishes.

1F Kojima Bldg., 18-2-5 Odori-Nishi, Chuo-ku, Sapporo-shi, Hokkaido
Japanese / Sushi , Japanese / Donburi (rice bowl dish) , Alcohol / Local Sake
¥
Dinner: 10000 JPY
Closed: [Sundays, Holidays]

ICARO Miyamoto

Jiyugaoka/Denenchofu/Nakameguro, Tokyo

Perfection in Italian cooking in a warm, artistic ambiance.

With respect to pasta, we have certain preferences on which we will not compromise. The white wine sauce, cooked with ingredients such as celery, carrot, and onion, is combined with the thigh meat of an ezo deer, to really bring out the rich flavors. The appeal of handmade pasta lies in its texture and softness, qualities that dried pasta just doesn't have. Using plenty of egg yolks, the outstanding smoothness and incredible texture is born of an intuition that tells us the exact composition that will go best with that season and weather. Our restaurant is designed to be a place with a mature atmosphere where you can relax as you drink wine. We like to keep the right balance with our service, maintaining an appropriate distance to the customers, not too close and not too distant. Our interior has a "woody" theme, reminiscent of the area of Trentino-Alto Adige, where the chef spent four years. Throughout the restaurant there are pictures and decorations producing a warm atmosphere.

COMS Nakameguro 4F, Kamimeguro 2-44-24, Meguro, Tokyo
Western / Italian , Alcohol / Wine
¥
Dinner: 10000 JPY
Closed: Sundays

Hinaizidori-Yakitori Maekawa

Ginza/Yurakucho/Tsukiji, Tokyo

Selected Hinai chicken , one of our stand out dishes - watch while it's made!

We aromatically grill the thick skin while preserving the meat's springiness and umami (savory flavor). We spread the umami between the skin and meat throughout. Because this is such a simple dish we pay careful attention to how we grill it. Order early because it is a limited dish. When it comes to vegetables we select only the best from within Japan. For salt we use mineral-rich Aguni sea salt that's been fried in an earthen pot. In order to bring out the best of the spectacular Hinai chicken, we carefully select our vegetables and spices. For charcoal we use binchozumi, the highest quality charcoal from Minabecho in Wakayama Prefecture. To spread the skin's umami throughout and impart the charcoal's aroma, we briskly change the skewer's position over the 10 minutes that it cooks. Something we've been particular about since the restaurant's opening is the full open kitchen. We are happy that customers can enjoy the entire flow of how a chicken is cooked and the types of preparations used.

Asoruti Ginza Hana Tsubaki Dori Bldg. 11F, 7-6-10 Ginza , Chuo-ku, Tokyo
Japanese / Yakitori (grilled, skewered chicken) , Japanese / Chicken , Alcohol / Wine
¥
Dinner: 10000 JPY
Closed: None

Sushi Saiko

Sapporo, Hokkaido

The best anago (conger eel) and other freshly-made nigiri (rice balls for sushi) served directly from the counter-Hokkaido fare at its freshest!

Anago is a specialty nigiri in which every detail, from the ingredients and flavoring, to the technique and how it is served to customers, is carefully considered. The light searing seems to be what gives the anago the melt-in-your-mouth texture. Uni is saltwater sea urchin from Hokkaido, known for its freshness. We also have rare toppings such as sake (salmon), Hokkaido natural king salmon (masunosuke) and our specialty anago. We are dedicated to our style of serving directly from the counter so that guests can enjoy freshly-made nigiri. For raised tatami tables, we serve 3 to 4 fresh nigiri at a time, matching the pace of the guests. The ingredient showcase that sits on the wide counter space is lined with fresh seafood. Many varieties of excellent sake are available in the beautifully lit sake shelf. Try sitting on the raised tatami at a kotatsu (table with a heater in a floor well). The perfect spot for a party too.

NEXT Bldg. 1F, 3-6-6, Minami Rokujyo Nishi , Chuo-ku, Sapporo, Hokkaido
Japanese / General , Japanese / Tempura (battered, fried seafood and vegies) , Japanese / Kushiage (deep-fried skewered food)
¥
Dinner: 10000 JPY
Closed: None

Aile d'Ange Nagoya

Nagoya, Aichi

Exquisite French cuisine in a restaurant with formal dining rooms and a chic cafe lounge.

We make this dish with konbu dashi (seaweed broth) in order to draw out the flavor of the ingredients. The accompanying vegetables are seasonal and organic. The lightly whipped tomato foam heightens the sweetness of the vegetables. We are fastidious about our vegetables, so we use only organic vegetables that we grow in our own fields, or which we have shipped directly to us from local producers. Since we ourselves love vegetables, whether heated up or eaten raw, we harvest as many as we can, with the aim of preparing food that is kind to your body. Many guests are surprised when they try our beignet de foie gras, since they don't know what is on the inside until they take a bite. Our aim is to create dishes that surprise and delight you.

4-1-3 Meieki Minami , Nakamura-ku, Nagoya, Aichi
Western / French
¥
Dinner: 10000 JPY
Closed: Mondays

Kushikatsu Chisen

Roppongi, Tokyo

Come to Chisen and enjoy our "Matsutake Mushrooms with Kombu Kelp Strips" and delicious skewers in a relaxing, zen-like atmosphere.

With meticulous care, we make our "Matsutake Mushrooms with Kombu Kelp Strips" and other favorites such as Salted Dried Squid, Savory Stewed Shellfish, and Boiled Manila Clams by hand. Every one of these lavish dishes allows you to experience the full range of all the vivid seasonal flavors. We get our shishamo smelt fresh in October and then dry it by hand. We make our dried mullet roe from striped mullet ovaries and even our plum wine is homemade. The fresh, seasonal ingredients we obtain at Tsukiji Fish Market every morning vary slightly and this is reflected in our dish availability. Here at Chisen, our chef grills the skewers right in front of our guests. He enjoys providing a description of the ingredients and their flavors for each skewer or small bowl of food he serves. You will enjoy a leisurely meal, both in body and mind. We feature counter seating only, with a total of 26 seats. This makes it easy for us to get the skewers out to you as fast as possible. Our relaxing ambiance is based on a motif i

Toda Bldg. 1F, 7-16-5 Roppongi , Minato-ku, Tokyo
Japanese / General , Japanese / Kushiage (deep-fried skewered food) , Japanese / Kaiseki (tea-ceremony dishes)
¥
Dinner: 10000 JPY
Closed: None

Kyodo Ryori Tei Sugi no Me

Sapporo, Hokkaido

Classic Hokkaido seafood dishes with accommodating service

Our "Crab and Hokkaido Cuisine Selection" highlights the taste of classic Hokkaido ingredients. The "Salt Grilled Broadbanded Thornyhead Fish" is our most popular grilled dish, offering the great taste of juicy thornyhead fish flesh, selected for its high body fat content, and prepared while paying the greatest attention to seasoning and grilling. We offer the best of Hokkaido's freshest seasonal ingredients and prepare them with great care to really bring out the best of their flavor. Whether you visit us as part of a sightseeing tour, for family celebrations, or to entertain your clients, we'll do our best to adapt our service and cooking to your wishes, based on the information you give us when making your reservation. Located inside a Sapporo freestone building built in 1915, our restaurant offers rooms decorated with rare Ainu cultural artifacts and also has some counter seats, making it possible to enjoy a nice meal on your own.

Minami Gojonishi 5, Chuo-ku, Sapporo-shi, Hokkaido
Japanese / General , Japanese / Crab , Japanese / Hokkaido cuisine
¥
Dinner: 10000 JPY
Closed: None

Vino Hirata

Roppongi, Tokyo

Seasonal materials together with exceptional service based on the customer's joy being the restaurant's satisfaction

We use seasonal ingredients to make delicious dishes that keep their ingredients' original flavor. For example, our white asparagus is one of our spring vegetables. Enjoy it grilled with a mildly salty ham and a tasty sauce. The chef decides the menu depending on the season and availability of ingredients in the market. Of course, the sauce plays a big role in deciding the flavor of the dish, but the freshness and seasonal flavors of the materials are essential. The food we serve here is with our guests' enjoyment in mind and the smiles on our customers' faces is the satisfaction of the staff. For this, we focus on serving food that can really draw out the flavor of the ingredients and bring out dishes to fit the customer's pace, working to deliver delicious food at the right time. We all at the restaurant want you, the customer, to relax and have a good time while enjoying food.

Endo Bldg. 2F, 2-13-10 Azabu, Minato-ku, Tokyo
Western / Italian , Western / Pasta , Alcohol / Wine
¥
Dinner: 10000 JPY
Closed: None