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To maximize the flavor, we first grill the conger eel bones, and then use them to make our stock for our Nimonowan (boiled dish). This dish takes the utmost care in order to maximize the flavor of all the ingredients. Nimonowan conger eel is dusted in its own offal, which creates a silky texture. Many people believe that conger eel has an unexciting taste, but the texture and rich, savory flavor of Awaji conger eel are truly exceptional. In our soup or sashimi, you will fully experience conger eel's natural flavor. Since many of our customers are older, we insist on preserving that generation's flavor traditions. Nevertheless, eating the same food repeatedly can become dull, so we also offer different items like the bouillabaisse of Occidental cuisine. For the Japanese kaiseki (traditional tea ceremony fare), which is meticulously prepared, a great deal of creativity is used in creating a genuine feel for the season. Tart flavors are used to stimulate the appetite in the heat, and food to warm oneself in the

Scouring the country to find the best ingredients at the best value, our in-season seafood is delivered from all over Japan, including Hokkaido. This allows us to offer you some unique tastes frequently. Our sushi varies in size as well as the amount of wasabi so that we can tailor them according to our customers' taste. Recognizing the importance of great service, we provide impeccable service so as to provide you with the best possible dining experience. Lastly, "Sapporo Sushi - Taishu Annex" boasts of a red-lacquered counter which infuses the traditional Japanese spirit of "wa" (harmony) with a modern feel. We also have a comfortable private room where you can relax with friends and family or entertain clients.

Their limited Ryukyu Marche course features the signature meat dish, "Japanese Beef Flambe with Foie Gras Garnish and Warm Vegetables." They grill the choice Japanese beef in front of their diners, bringing it to perfection with truffle sauce for a luxurious treat. They serve traditional French fare, but they are also dedicated to incorporating as many Okinawan ingredients as possible in the cuisine. These ingredients, like Island carrots, Island leeks, and bitter melons, bring out the flavor of the dishes all the more. They want you to be utterly delighted with their resort, so their motto is to offer not only delicious flavors, but also to surprise the guests with excellence. With the live performance of cooking right before your eyes and their eye-popping combinations of ingredients, their aim is to satisfy both body and mind. They are located in a popular resort hotel overlooking the Yomitan sea. The hotel has a chapel and many couples hold their wedding receptions as well at Verdemar.

This carefully-cooked seasonal soup accentuates the taste of its raw materials and aims to bring out the flavors of the four seasons. The soup pairs well with our signature dish, the Special Japanese Black Beef Steak, which is thoroughly grilled on all sides on the iron plate, locking the flavors inside. The Black Abalone is baked in a covered pan, and then the thick-cut meat is grilled in butter. Our popular special butter sauce is made with various herbs and citrus fruits, and the unique texture and seashore aroma will expand your palate. We recommend sitting at our counter seats, where you can watch our fresh ingredients transform into your delicious meal right before your eyes. You can enjoy a live performance of 36 years of experience there. Our warm restaurant is a place you and your friends or significant other can enjoy talking with the chef as you dine.

We take pride in all of our seafood. We source our seafood from Suruga Bay and Sagami Bay through wholesalers we can trust. It is all wild caught, and we are thoroughly mindful of season and quality, making our product great whether served as sashimi, grilled, or steamed. Our restaurant in is Okinawa, however we built it on the concept of enjoying the authentic flavors of kaiseki cuisine. For that reason, nearly all of our ingredients come from outside the prefecture. This is time consuming and expensive, but we work tirelessly to get everything just right. In order to offer the most authentic kaiseki experience, we purposely avoid using the local Okinawan dialect in our service, and all of our staff strive to provide our guests with a feeling of luxury. The restaurant is an excellent setting for receptions and business negotiations, but it also offers a chance to enjoy several small dishes with a cup of sake, making it a warm welcome for solitary diners as well. We see many female guests dining solo coming t

They challenge themselves to make each pizza they bake both tender and chewy while possessing crisp portions for you to enjoy. Their pizzas will delight and surprise you with each bite. They want to show you the true charm of the crust, so our pizzas come in only two simple varieties: Margherita and Marinara. They take the weather and humidity into account and let their dough rise at a low temperature, ensuring that both the taste and texture are superb. Enjoy their heartfelt service along with the great meals. This is not a restaurant just offering delicious food, but also a place where people meet, relax, and enjoy their food in the salon-like atmosphere.

We use only the freshest seasonal sanma (mackerel pike) in dishes inspired by local cuisine that mixes the taste of sardines and citrus fruit. The aromas of fish fat and lightly grilled fish skin blend with the refreshing zing of citrus fruit acidity in a glorious harmony. We serve our fish with baked eggplant, yet another tribute to the flavors of autumn. We use only the largest mackerel pike available, weighing 180-200g, imported from Nemuro, Hokkaido. The fish's large size ensures it has plenty of fat, and even the simplest preparations can bring out its delicious taste. Our open kitchen space allows me to see the faces of our guests and better meet their needs and desires. I take it upon myself to attend to my customers' needs and adapt to them, from simple friendly conversation to detailed descriptions of our dishes. Both casual and elegant, our exquisite floor combines the warmth of a wooden floor to white stucco walls. An open kitchen design further opens up the space, and private rooms are also availa

This dish is made by simmering righteye flounder unique to Hokkaido with "domyoji-ko" (rice flour) usually used to make sakura (cherry blossom) mochi. The lily roots impart a slight pink color reminiscent of flower petals. The dish is finished with a broth blended from eight different types of bonito flakes that are sliced differently from the norm, and is our signature dish. Naturally, we use ingredients from Hokkaido, but we also choose the best of seasonal seafood from all over Japan. We sometimes stock rare and valuable fish not found in the market. Our restaurant does not have a fixed menu. We accept requests from our customers when they make reservations. We keep track of our customers so that when they revisit us, they will not be served the same dishes as before, but new ones infused with seasonal flair of ingredients. Saryo Takinoya is a restaurant operated under the well-established Japanese inn Takinoya that has over 100 years of history. We offer Japanese cuisine and have been awarded 1 Michelin s

The inspiration came when the local food-processing factory "Seto-tekkou" brought us their trial product, shiitake mushroom chips. I tried it with foie gras. Originally it was with foie gras terrine, but we now use powdered foie gras instead. We grow our vegetables and herbs right next to our restaurant. In addition, we have used oysters caught by Kawasaki Ken from Hatsukaichi Jigozen ever since I was impressed by their taste 20 years ago. Sea bass caught by the famous fisherman Mura Kouichi is also one of the ingredients we are proud of. I believe there are many way to approach service, but my personal philosophy is not to disturb our guests. Realizing that our guests are paramount, we try to give them peace and space for them to enjoy their special time. Our concept is to let our guests feel "the passing of the four seasons". Our regulars have been coming back for our seasonal specialities for over a decade. People also come to our restaurant to enjoy our aged wine selection.