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Our izakaya (Japanese pub) was produced by a restaurant specialized in blackthroat seaperch. Enjoy our [Genshi-yaki (primitive grilling)] of fresh seafood, such as large-sized blackthroat seaperch with its thick meat. [Genshi-yaki] is an ancient Japanese cooking style where skewered ingredients are slowly heated with charcoal. Though this cooking method takes time, it is the best way to enjoy fish with crispy skin and fluffy meat. We offer a wide variety of menu; fresh king crab, live squid, Japanese black beef, and domestic jidori-chicken. Also, enjoy our shochu (Japanese liquor) from a historical brewery which was established in 1904. Inside the restaurant has a relaxing atmosphere with indirect lighting. This popular restaurant is busy everyday with many guests who want to enjoy Japan's best [Genshi-yaki of blackthroat seaperch].   

In a relaxed atmosphere, you can enjoy authentic Taiwanese medicinal cuisine at NyuRinEn. The Chinese herbal delicacies are sure to satisfy both and soul. The best dish is a hot pot with plenty of delicious vegetables. Although it does not contain fish or meat, it is a very satisfying dish. The haute cuisine-style menu is also popular with many guests, day and night, since you can enjoy a variety of dishes in small portions. A variety of Taiwanese street dishes are also available, and you can also enjoy the classic menus of Taiwanese tourist attractions that are famous in certain animated movies. Reservations are required for both lunch and dinner (by closing time 3 business days prior) in order to serve the most delicious freshly prepared dishes at the right time. Please make reservations with your family and friends.

"Eating" = "people" + "make good" Obanzai Kappo Minoru is a 3-minute walk from JR Owari-Ichinomiya Station, offering authentic Japanese cuisine using seasonal ingredients in a relaxed, mature space in the style of an old private home. The restaurant's concept is that anyone, regardless of age or sex, can enjoy authentic Japanese food in a casual atmosphere with a price range of "more than an izakaya but less than a high-class kappo. You can comfortably and reasonably dine on authentic Japanese cuisine plus obanzai (traditional home cooking) prepared in the bowls arranged on the counter. The first floor has counter seats and small tatami areas recommended for dates and private gatherings, while two private rooms on the second floor are ideal for ceremonial gatherings and business entertainment. Course meals are also available for various banquets, and an all-you-can-drink option can be added. 

Made with a liberal use of yamato yam, this dish has a lovely, fluffy texture. One of its positive points is the wide range of toppings to choose from; customers are able to create their own original flavors. In normal okonomiyaki, Chinese yam or normal yams are used, but in our restaurant we only use Yamato yams from Gunma Prefecture, which have the highest level of stickiness and flavor. They are an indispensable element of our soft okonomiyaki. We say that the most important thing is, first of all, to have fun. Therefore in our restaurant we aim to create a bright and energetic atmosphere. A welcoming restaurant gives customers the opportunity to really enjoy the good food they are served. The inside of the restaurant puts one in mind of a southern island resort such as Bali. It is a stylish and comfortable space, often used for dates or for women on a night out with their friends. Please try the delicious monjayaki and okonomiyaki at our restaurant.

The Ohama specialty uses different seasonal vegetables throughout the year. The platter of three items is an even better value than the single item one and is really popular. When the season is cold, we use taro, burdock, potato, other root vegetables, chrysanthemum, and spinach. Our vegetables are bought directly from producers in Zushi. We go there to purchase the vegetables every day. We also use Miura vegetables, vegetables that have been picked that morning and are superbly fresh. Once we have the ingredients, we think about the dishes that we will be able to make that day. Our restaurant has only one cook to do all of the cooking and serving, so there are times when customers have to wait. This restaurant only exists because of our regular customers. When we were in Asagaya we only had seats at the counter, but since moving to Kamakura, we also have one table. The table is really popular and gets reserved early. Compared to when we were in Asagaya, the counter provides customers with more space to relax

Large slices of kitsune (fried tofu) are carefully prepared and fried in-house, served with slightly firm Sanuki-style noodles, which blend beautifully with Kansai-style bonito and kombu soup stock, for truly delicious results. Discover a rich, aromatic taste and umami-filled flavors that explode in the mouth, which only natural dashi (usually made from dried kelp and dried fish) soup stock can offer. We prepare our dashi, a central part of Japanese cuisine, with the greatest care and attention. Take-away options are available for our main udon dishes and rolled makimono only; they are highly popular with our busy customers who can enjoy our dishes anytime, ranging from short lunch breaks to overtime hours and even commuting time on the train. Join us in our wood-grain toned dining space where you can enjoy our delectable dishes in a calm and elegant atmosphere.

A cleanly gutted fresh Sea Bream is packed into a salt filled kettle along with egg whites and cooked in the stove. The juices do not flow away even while cooking so there's maximum flavor retention, allowing the final sea bream to be soft and juicy with a hint of sweetness. People all have different tastes, and so I always try to satisfy them, ranging from lovers of sashimi to lovers of boiled vegetables. As a man who grew up in a fisherman's household surrounded by seafood, I'd like my customers to enjoy food that utilizes these ingredients to their best. I've prepared several dozens of delectable recipes based on my senses, honed over many years. Our seating can be rearranged for large banquets, so rest at ease. We can even accommodate just two people. It's the perfect environment for people who just want to relax.

Our Neapolitan pizza, made using flour imported straight from Italy, not only has a crust that is thick, robust in texture, but also dough that is fragrant and slightly sweet. It is perfect with the cheese that the chef kneads by hand. The cheese is also imported from Italy, featuring a deep aroma and rich flavor that fill your mouth with subtle sweetness. When placed on top of our lasagna or chicken cacciatore and then baked, the rich flavor embraces the dish. Each dish is prepared with love to completely satisfy every customer. By paying attention to the smallest detail, we hope to surpass the expectations of customers who visit our restaurant and make them all happy. Since we are located close to hot springs and other tourist spots, many customers stop by our restaurant while driving home. We welcome customers with calm music and a relaxed, quiet atmosphere to give them a little rest and refreshment before they continue their journey home in safety.

Beef cubes are simmered for 10 hours until tender, then cooked in our house special mizutaki hotpot style. Enjoy our sliced beef with our house ponzu sauce (citrus-based sauce) or sesame dressing, served with seasonal vegetables such as matsutake mushrooms in autumn or tomatoes in summer. Only specially selected ingredients chosen from a pre-selected list (chosen by industry experts) are used. Patrons can indicate the vegetables, fish, and meat displayed in large plates, to be used in their food. Our featured Beef Hitsumabushi is brought to a table that seats up to four people. The food is served in an ozen, a four-legged tray commonly used for festive food. The exquisite presentation and delicious taste combine to provide an unforgettable dining experience. Our menu choices can fit any budget. Whether you might come here for an important reception, an anniversary, or a date, Onzoshi Matsurokuya serves up hot food and warm hospitality.