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We take the shoulder meat and back fat of Okinawan black pig for making spicy Salisbury steaks. An exquisite flavor is also provided by large amounts of foie gras, or a mushroom sauce with a base of fond de veau. There are five different dishes designed to accompany your steak. Seasonal vegetables such as egg plant, daikon radish, beet, and radish. Some of these items are delivered directly from farmers, and some are bought from the Kamakura or Tsukiji markets. They are all fantastic, fresh foods with the energy from the earth condensed into them. As for our service, we want to maintain an appropriate distance, neither too close, nor too distant. At the same time, we want customers to feel that they can call us over whenever they need us. Our decor is simple in order to make customers feel at home. At warm times of year, the door is open, giving the restaurant an "easy to enter" atmosphere.

The fish is prepared by first salting it for a day and night. Then after washing away the excess fishy odor, the fish is marinated in saikyo (Kyoto-style) miso for four to five days. It is then carefully slow-grilled, positioned relatively far from a strong flame. The result is an abundance of flavor, densely packed within its flesh. We receive delicious seasonal items from all over Japan, and primarily from Miyagi prefecture. We can't explain our selections in a word, but you'll understand them after just one bite. Be sure to savor them when you come to our shop. We take care to present our hospitality in such a smart, stylish way that guests will feel glad they came to our restaurant, and be eager to come back with people who are important to them. We await our guests with heartfelt anticipation. Our restaurant interior is replete with entirely private individual rooms. These are just right for entertaining business associates with meals. We feature an abundance of full-course meals and liquors perfectly su

Only one menu of the chef's choice needs a prior reservation. There are counter seats, but Chef Kenichiro Iwata firmly says [I want to concentrate on cooking without being disturbed by the conversation]. Obviously, it is not a convenient restaurant, but this is what makes [Shiki Suikatei] special. Seafood is supplied from Volcano Bay or Minami Kayabe. Beef is Kuroge Wagyu (Japanese Black) from Hokuto, and vegetables are mainly local organic products. Chef makes his best effort to maximize the best quality. Sake selection also conveys the passion of brewers. Hidden in the residential area near Goryokaku, connoisseurs gather at the restaurant every night.

The taste of the fresh seafood here is legendary. The skills of the chef shine in how we prepare the fish and serve it to our customers. Beginning with the appetizer, we like to provide dishes,which represent the seasons. All seafood caught in Toyama Bay is exquisite, and each season has its own delicious offerings: firefly squid or white shrimp in the spring, Japanese oysters in the summer, snow crab in the fall and winter yellowtails in the winter, etc. We will provide these ingredients for you to experience the seasons. To provide foods using seasonal fish or vegetables, we ourselves must continually a fresh approach. We are grateful for our customers and the community of people in the area and would like to prepare dishes from the heart, to continue to satisfy our customers. We can provide meals for memorial services and celebrations as well. Please do not hesitate to ask us about meals for small children or the elderly. We strive wholeheartedly to fulfill your wishes.

[Hakata Ajidokoro Iroha] first opened in 1953, and its 4th successor, preserves the original flavors today. The restaurant is an institution of Hakata Mizutaki. The soup, perfected over generations is a secret family recipe and the heart of the cuisine served here. The restaurant uses Saga's Humoto-chicken with a mild flavor that coats the bone-in chicken. According to our chef, the chicken should keep its shape after being cooked, yet tender enough to separate from the bone immediately when being eaten, and have the savoryflavor of the fat. This mizutaki is special because of the secret family recipe and carefully selected chicken, which is why this restaurant has been loved in Hakata for a long time.

[Hakodate Seafood Izakaya Uomasa Goryokaku Main branch] reopened on November 15, 2016, after being relocated and renovated as [the main branch]! 132 guests can be seated at the same time in the banquet hall. They are also well known as [a renowned restaurant for banquets]. Many guests visit to entertain their clients with various local dishes from Hakodate in a relaxing private room with horigotatsu (sunken tables). They stock vegetables, meats, and seafood directly from the producers in this area, with the motto of "local production for local consumption." They also stick to using domestic ingredients and seasonings. You will see why they are popular when trying their specialties, such as [Sashimi of Live Squid]. Please make prior reservations, as they are often full not only on weekends but also on weekdays!!

When our chef came back to Japan, we tested a wide variety of local chicken breeds. We found that Fukushima's Date chicken offered the finest flavor-and that free-range poultry boasted the highest-quality meat. We've continued to use free-range Date chicken since we opened our first restaurant in Tokyo. We do every little thing ourselves at our restaurant, right up to igniting the pilot lights on our stoves and preparing and refilling the dipping sauces. We spend the entire morning and more preparing our cuisine to bring you the most delicious yakitori. If this is your first time visiting our restaurant, we recommend a seat at our counter. Here, we can prepare your meals precisely to your liking and offer the best showcase of culinary and grilling skills. And, of course, yakitori(grilled chicken skewer) is at its best when it's right off the grill.

My "Savory Egg Custard with Crab Soup Stock" consists of rich egg custard, overflowing with luxurious seasonal seafood such as urchin and thornyhead rockfish. A highly fragrant, rare dish, it's prepared with very sweet "Sapporo Yellow," which highlights the sweetness of the onions used and the distinctive umami-filled flavors of Nemuro crab miso-paste soup stock. Crab, botan shrimp, and other live seafood is kept in the restaurant's tank to ensure maximum freshness, and prepared upon order. I also stock the finest seasonal ingredients, bought directly from local markets and fishing harbors. I try my best to present them in beautiful plate arrangements, always striving to offer my customers the most enjoyable experience and the best service possible. Once or twice a month, I offer fish I caught myself on the menu. Cooking fresh fish you have caught yourself is a really special feeling, and I hope this heartfelt connection comes through in the dish itself. Please feel free to enquire about the catch of the day.

A classic example of Hokkaido gourmet cuisine, our fresh "Hair Crab" is picked from the restaurant's live tank and boiled to order. Enhancing the umami-filled flavors of crab meat with rich crab miso paste, it's a dish that blends with Japanese sake like nothing else. We also highly recommend other crab delicacies, such as the "Fried Red King Crab" and the "Hanasaki King Crab." The counter's glass display case, full of the freshest ingredients, is a real feast for the eyes. Leave the selection to the chef in the "Omakase" menu and enjoy the best seasonal products in dishes specially crafted to highlight their delicious taste. While Hokkaido seafood takes the spotlight, the chef always strives to bring out the very best out of all his ingredients, including selected meat and vegetables. His menus also occasionally offer delicacies, such as deep-fried char and masu salmon fished himself. The table seats are cleverly arranged with enough space between them to let customers enjoy their meal without bothering thei