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Katsumata offers a course menu featuring Japanese beef in a private space. The ingredients are selected so that Japan's four seasons can feel, without limiting the region of origin, as "not being particular is the greatest commitment." The main dish, "Beef Steak," allows you to enjoy the flavor of Wagyu beef. You can watch the chef's brilliant handiwork at the counter with a Teppan (iron griddle). The dishes using soup stock carefully prepared over a long period are also fascinating. The fresh vegetables are served in dishes with the flavor of the ingredients locked in. Various alcoholic beverages, including sake and natural wines, are available. The restaurant has a relaxed atmosphere as it is a members-only restaurant for domestics. Enjoy the special experience of being able to enter the restaurant for a limited number of people only. (Please make requests for ingredients, including allergy accommodations, up to 3 days in advance).

Nikuko is a restaurant that serves Japan's finest Kobe beef, raised by the country's best specialists with particular attention to pedigree and age in months. From the appetizer to the final meal, it offers a blissful meat experience with the "Oomakase Course," which is all about meat in pursuit of the original taste of the ingredients. Other than meat, only carefully selected ingredients are used for the best taste. The L-shaped, full-open counter with eight seats is a chef's table where you can enjoy the cooking process. It can be reserved for private parties of 6 to 8 people. The restaurant also has a completely private room, ideal for important business entertainment and anniversaries.

Under the theme of "local production for local consumption," this casual Yakiniku restaurant offers a combination of Yakiniku made with Okinawan ingredients and flavorful Awamori. The recommended menu items are the "Agu Pork Assorted Platter," which allows you to taste Agu Pork, the Okinawan native pig breed, in Yakiniku style, and "Today's Selected Platter," which features carefully selected parts of the prefecture's Japanese beef. Of course, the restaurant also serves plenty of fresh vegetables grown under the Okinawan sun. In addition, Awamori, an Okinawan liquor, is a perfect match for Yakiniku and can be enjoyed with soda or on the rocks. The tableware uses Okinawan ceramics such as Yachimun and Ryukyu glasses, allowing diners to savor their meals with both their eyes and tastebuds. Niku Kumoji is perfect for a date, entertaining guests, or creating memories of your trip to Okinawa. The delicious Yakiniku and flavorful Awamori will add color to any occasion.

Miyori offers a variety of meat dishes made with high-quality Black Wagyu. Not only can you taste the "Hitsumabushi (eel bowl)," but also the "Gyumabushi" with beef. The sweet and spicy meat repeatedly dipped and grilled over a charcoal fire to soak up the sauce goes great with rice. First, enjoy the rich flavor of the meat as it is, then add condiments and dashi for an elegant taste. It's a luxurious dish that allows you to savor three different flavors at once. A wide selection of wine is also available. The restaurant has counter seats and private rooms, making it suitable for various occasions, from a post-work drink to client dinners and gatherings. The jazz music playing in the background adds to the pleasant atmosphere, and you might end up staying for a while. It's an exceptional place to spend quality time.

At Nikusho Jade Kanazawa, diners will have a chance to experience the tasteful Noto beef yearly available only in 1000. The meat is high in oleic acid which is contained in the fat with tender texture and rich in flavor. Range of dishes using Noto beef includes [Specially assorted meat dishes (3 different cuts)], [Lean meat plate] and other delicious offerings. We have locally brewed sake (Japanese alcohol) from Ishikawa, shochu (Japanese alcohol), champagne and Cava sparkling wine to pair with the meat. Selection of wines totals more than 40 and some bottles are served at reasonable rate and others at 80,000 JPY. Enjoying the delectable dishes and beverages in a town house style interior is a treat.         

Focusing on meat and spices, OYSTER Bar & Bistro UOHIDE Shibuya Sakuragaoka provides "entertainment" under the " food " theme. The unique stimulation and aroma of spices give you an extraordinary experience different from the food you usually eat.

[Nikuya Daizen], a steak and yakiniku restaurant where you can try out branded beef from various regions in Japan.The main restaurant in Chiryu city is also highly rated by beef lovers, attracting attention as a place where you can savor the true offerings of a butcher's store near Nagoya Station with its easy access.It is a restaurant that constantly seeks to serve high-quality Japanese black beef at inexpensive prices for the enjoyment of its customers.We serve mainly Japanese beef, including beef cuts that you seldom see such as [enpitsu], [ribshin], [geta] etc., as well as branded beef that you have never heard before.Come and get a true taste of luxury at [Nikuya Daizen] where rare cuts are served with impeccable service. Check out the gracefully handwritten menu of the head chef as well.

They select the best beef from all over Japan, including Matsuzaka beef, Hida beef, Omi beef, Kobe beef, and Sendai beef. The skilled chefs, combining Japanese and French culinary techniques, make a unique style of meat cuisine called Niku Kappo. The blessings of the earth and nature, the sweat of the fields: It is their desire to respond with sincerity to the background in which the ingredients are born, inheriting life from their creators. The challenge is to create new Japanese meat dishes. The restaurant creates innovative and conceptual meat dishes by incorporating traditional Japanese cooking methods with Japanese cuisine techniques that have evolved overseas. Enjoy these delicious dishes alongside a selection of wines curated by the sommelier.

Tezuna handrope sushi stuffed with celeries and shimaninjin (yellow carrots) comprises a colorful, bright and superb assortment of items such as squid sushi, chrysanthemum-style; salmon; scallops and sweet shrimps with conger and maguro (tuna). Combined with toothed merdicks, Japanese radish, and Choucho Nanjing, you'll feel as if spring is here. Mochi pork from Shizuoka Prefecture, with care paid even to the pigs' feed. This tender meat can be marinated in shio-koji, slowly simmered, or used in other cooking methods. Simmering with brown sugar is particularly good, as it richness mixes well with the umami of the pork. Our hospitality is sincerely conveyed by serving tea to our customers; this is our basic service. Also, while deciphering the situation, we provide every kind of service ranging from reception to serving our customers. Our restaurant interior is divided into two areas: individual rooms which have trees as the underlying tone, and counter seats where you can enjoy chatting with Chef Kimura. We c