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46 - 54 of 1752

Mardi Gras

Ginza/Yurakucho/Tsukiji, Tokyo

Quality meats brought to you by an experienced chef of French cuisine

The red meat steak I had on the beach of Ipanema was so delicious that our restaurant now serves a similar 'Ipanema Steak.' It is grilled salted beef from Ozaki, served with jasmine rice and a Tamba black bean demi-glace sauce. I use Ozaki and Japanese Shorthorn beef, Nakijin Agu pork and black pig from Amami Oshima. I also have chicken, wild boar, deer or mutton. I stock as much quality meat as I can, especially meat that has been carefully bred using the right feed, a guarantee of quality. I don't try to do difficult things. I simply serve exciting dishes with delicious wine, always trying to convey the 'esprit' (spirit) of the amazing food I tasted in France, just the way I'd experienced it. I also take the liberty to add a little personal touch here and there, for good measure. We have table seats, and also 4 counter seats, facing the kitchen. I think they're actually really nice for a date because you also get to watch the chef in action, providing a little mouth-watering entertainment. This is really th

Nodaya Building B1F, Ginza 8-6-19, Chuo-ku, Tokyo
Western / French , Alcohol / Wine
¥
Dinner: 10000 JPY
Closed: Sundays

Asagaya Birdland

Nakano, Tokyo

Yakitori Grilled Before your Eyes

The Okukuji Shamo chickens we use in our yakitori (Grilled chiken skewer) are a Jidori(local brand chicken). Their lean and tender meat provides excellent taste and umami flavor, cementing their reputation as one of Japan's foremost chicken breeds. Our chicken livers are the proof of our poultry's freshness, featuring a velvety texture with no odor -- try them with our special tare sauce, highlighting the flavors of soy sauce and balsamic vinegar. Our restaurant is centered around a counter layout designed with our customers' comfort in mind. We offer up our yakitori to match the speed at which our customers enjoy it, so you'll never be waiting around for your next bite. We offer a calming atmosphere with tables that seat up to six, plus a counter where you can relax and enjoy our yakitori. Enjoy a live performance by our chef as your yakitori is grilled before your eyes, then savor the special flavor of our yakitori skewers.

1F Pearl Asagaya , 3-37-9 Asagaya Minami, Suginami-ku, Tokyo
Japanese / Yakitori (grilled, skewered chicken) , Japanese / Kushiyaki (skewered, grilled food) , Japanese / Chicken
¥
Dinner: 10000 JPY
Closed: Monday, Sunday

Sushi Isono

Sapporo, Hokkaido

Casually enjoy reasonably priced sushi and sake at our relaxing cozy sushi shop! 

Even among many Japanese dishes, [sushi] may be the best when considering its [beautiful] appearance, as it can colorfully express the sense of the season on a plate and table, and the guests can appreciate it with their eyes as well. In that sense, counter seats at a sushi restaurant may be the most luxurious, exceptional seat. Nevertheless, sushi restaurants should never forget about the comfort. Our [Sushi Isono] offers a pleasant moment with someone you like. You can also enjoy communicating with people sitting next to you. Since we opened in 2013,  our master chef has wished to offer a beautiful space where the guests can relax and enjoy sushi. Furthermore, a high sense of beauty seen everywhere in our restaurant will entertain you as well. Please come to enjoy our sushi at the time you visit  Sapporo, whether you are from Hokkaido, or outside Hokkaido!

1F, Minami Nijo Bldg., 7-8-2 Minami Ni-jo Nishi, Chuo-ku, Sapporo, Hokkaido
Japanese / Sashimi (raw fish)/Seafood , Japanese / Sushi , Alcohol / Sake
¥
Dinner: 10000 JPY
Closed: Monday

Matsuzaka-niku Ganso Wadakin

Tsu/Matsusaka, Mie

Delicious traditional "Sukiyaki" (hot pot beef stew) served with unforgettable hospitality.

Matsusaka Beef is famous for its balance of luscious, melt-in-your-mouth fat and rich red meat. To bring out its maximum flavor, our sukiyaki is cooked in a Nambutekki iron pot using Kikusumi charcoal. Enjoy how well it goes down with our secret sauce. Our Matsusaka beef is from young Japanese black cattle bred in Tajima, Hyogo Prefecture, and raised in-house at our own ranch. It goes without saying that our meat is top quality, and its delicious, powerful savor is emphasized by the generous cuts of meat in our sukiyaki. In order for you to experience Matsusaka beef at its best, the staff attending in your room take care of cooking the sukiyaki for you. Not only do we provide a delicious feast, but also a relaxing time for customers with hospitality to match the occasion. In order that our valued customers return again, we stress not only flavor, but we also place importance on the atmosphere and hospitality. Our restaurant features private rooms only -- no counter seating or open tables. Our Japanese-style i

1878 Nakamachi, Matsusaka, Mie
Japanese / Sukiyaki (hot pot stew)
¥
Dinner: 10000 JPY
Closed: On every fourth Tuesday (varies by month)

Chinese Tapas Renge

Ginza/Yurakucho/Tsukiji, Tokyo

Indulge in personalized service coupled with our delicious "Tapas Combination Platter - 5 Varieties"

Choose five tapas from our selection of over 15 kinds, including seasonal dishes not on our regular menu like tiger globefish fry fillets. We include pictures of "Szechuan-Style Yodaredori (spicy chicken)", "Chilled Rice Vermicelli with Caviar", and "Minced Beef Sinew with Fermented Milk Dip" so that you may gain a better understanding of our selection. We source for quality seafood from all over Japan, ranging from lobsters from Suruga Bay and sea basses from Ito to longtooth groupers and saw-edged perches from Nagasaki. Particularly, we are dedicated to preserving the natural flavors so that you can enjoy your seafood fresh. Our chef Nishioka jokes that his restaurant "has no hospitality", but that he "aims to send his customers off with a smile." He keeps a watchful eye on his patrons so he can time the delivery of their food - the kind of personalized service you will only get at a small establishment like this. If you arrive in a group of three, you'll be hemmed in by other customers at the counter, so t

9F Ginza building, 7-4-5 Ginza, Chuo-ku,Tokyo
Chinese / General , Chinese / Shanghai , Alcohol / Wine
¥
Dinner: 9000 JPY
Closed: Mondays

DAL-MATTO Nishi-Azabu Main Store

Roppongi, Tokyo

Fine Italian cuisine in the highly competitive setting of Nishi-Azabu. Here, the course-based menu is left entirely up to the chef.

With the menu completely left up to the chef to decide, DAL-MATTO rose to popularity in the blink of an eye. Located on a back street in the highly competitive setting of Nishi-Azabu, it was opened nearly 10 years ago and now has expanded to a total of five affiliated restaurants. Owner and chef Masato Hirai claims that the secret to having a restaurant so popular that it’s impossible to get reservations is pulling as much natural flavor as possible out of good ingredients. His experiences in Italy, as well those at LA BETTOLA Da Ochiai (a restaurant led by his mentor, Chef Tsutomu Ochiai) helped pave the way for this straightforward approach. And so the chef serves up his “Chef’s Choice” course in this restaurant. All guests have to do is eat, drink, and laugh. DAL-MATTO is a place to see the joy of that in a new light.

B1F Dai Ni (2) Daiko Building, 1-10-8 Nishiazabu, Minato-ku, Tokyo
Western / Italian , Western / Pasta , Alcohol / Wine
¥
Dinner: 9000 JPY
Closed: Monday

Osteria da K. [Kappa]

Ginza/Yurakucho/Tsukiji, Tokyo

Italian restaurant run by a 3-star sushi restaurant presenting simple and the best seafood by an experienced chef.

[Osteria da K.(kappa)] is an Italian restaurant run by a 3-star restaurant [Sushi Yoshitake]. The key ingredient is the best seafood directly supplied via the middleman who also deals with the most prestigious sushi restaurants. The menu is like a parade of eye-opening high class fish, such as sea urchin for pasta, red bream or rockfish for aqua pazza, or abalone in ragout. The quality ingredients are cooked by experienced chef Katsunari Isogai. He is a talented chef who learned cooking at prestigious domestic restaurants, broadened his experience in Italy, and mastered how to treat fish in the kitchen at [Sushi Yoshitake]. Traditional Italian with a sushi idea of edomae style, which underlines the delights of fish. The fusion of Japanese and Italian cuisine surely attracts every guest.

5F, Ginza Fujii Bldg. 2, 8-7-2, Ginza, Chuo-ku, Tokyo
Western / Italian , Western / Pasta
¥
Dinner: 8500 JPY
Closed: Sunday, National Holidays

Momofuku

Nagoya, Aichi

Enjoy deeply satisfying, fresh and chunky fugu (blowfish) sashimi in one of our many private rooms.

In our original dish, you'll get to savor thick slices of chunky fugu (blowfish) sashimi. With slices three to four times thicker than our thinly-sliced sashimi, this highly addictive dish, served with a homemade spicy ponzu (soy sauce and citrus juice) sauce, allows you to fully enjoy its amazingly chewy texture. It's a dish all fugu lovers should try at least once. We use only the best domestically produced Tiger Blowfish, mainly from the Kumamoto and Nagasaki area. Live fish are picked straight from the restaurant's tank upon order, offering our customers unbeatable freshness. We do not use vinegar in our homemade ponzu sauce, but only the juice of citrus fruits such as sudachi and yuzu to reach the desired acidity level. Private rooms are in high demand in our restaurant, so we have 16 tables in private rooms available, as well as semi-private room seating. Removable partitions allow us to vary the space to fit our customers' specific needs, and we can seat up to 92 people around the 7 tables of our large

Shounji Bldg. 1F , 2-22-33 Higashi Sakura , Naka-ku, Nagoya-shi, Aichi
Japanese / Fugu (blowfish) , Japanese / Sashimi (raw fish)/Seafood , Japanese / General
¥
Dinner: 8500 JPY
Closed: None

Kappo Sushi Umeda

Other Areas of Hiroshima Prefecture, Hiroshima

Come and try the Umeda flavor

Our dishes include grouper-wrapped chives in bitter orange sauce ("namachiri"), deep-fried scales, sashimi, and shabu-shabu, as well as head and chin both salt-grilled and as a hot pot. We'd very much like you to enjoy this course, which wholly uses our all-natural grouper. Chef Umeda procures only the finest wild fish from trusted sources around the nation. Our shop has neither a menu nor posted prices. As a customer may be with family or planning a business dinner, and as there are variations in budgets, desired items and preferences, we tender the desired experience after setting of the reservation and discussion with our customers. The Umeda flavor is the result of carefully choosing from hundreds of types of salts, soy sauces, miso and other seasonings, and our joy is to have the customer, as well, come to love it. We'd like you to visit us here and try at least once the Umeda flavor.

10-34 Nishi Tokaichi-cho , Naka-ku, Hiroshima-shi, Hiroshima
Japanese / Sashimi (raw fish)/Seafood , Japanese / Fugu (blowfish) , Japanese / Basashi (horse meat sashimi)
¥
Dinner: 8000 JPY
Closed: None