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The restaurant carefully selects ingredients by working closely with local suppliers and nearby farmers. Rakuten satisfies your appetite with izakaya cuisine that uses abundant high-quality seasonal ingredients unique to the region of Hokkaido. The owner runs the restaurant with his daughter and grandchildren in a family atmosphere. Various dishes are served, such as the spicy and satisfying "Spicy Lamb with Mint Sauce" and "Cold Noodles with Sea Urchin and Salmon Roe" to enjoy the delicious seafood taste. A full lineup of alcoholic beverages to match the cuisine is also available. The modern and relaxed Japanese-style restaurant is ideal not only for the drinker but also for date nights and dinners with friends.

Ramen Daisenso TOKYO Suidobashi Branch is located in an area near offices and schools, about a 2-minute walk from JR Suidobashi Station. Sharing the taste of a new brand born from a big crowd-pleaser ramen shop in Kansai, Jinrui Mina Menrui, it also offers an original menu to suit Kanto tastes. With a chicken broth made from Nagoya Cochin chicken, house-made medium-thick straight noodles made from whole wheat flour, and tender chashu pork cooked at low temperature before being delivered directly to the restaurant via flash freezing, its ramen is a true masterpiece. It can be lavishly topped with up to five pieces of chashu pork. The restaurant has a stylish atmosphere that overturns the image of a conventional ramen restaurant, with counter and table seating. Two kinds of Belgian beers are also available on draft.

Our original flavor has been refined over many years. Our sweet soy sauce from Matsumoto in the Shinshu region is combined with pork bone to give the soup a profound complexity. Give the original flavor a try. Our unique broths feature ingredients you won't find anywhere else, like white miso and sweet soy sauce. Our miso ramen is an excellent example. The vegetables and thick noodles complement each other to give the dish a rich and full flavor that is sure to satisfy. Our entire staff is enthusiastically waiting to serve you. We'll welcome you with a hearty greeting and a smile. We hope that your experience here will make you want to come back time and time again. Feel free to drop in for lunch or dinner. Our restaurant is laid-back and casual. Come take a load off and relax with friends, family, or even by yourself.

The miso ramen is Rapita's most popular dish! White and red miso pastes are blended together in an original combination. The broth has a richness and depth that expands throughout your mouth with every sip... it's superb! The original medium-thick curly noodles used are specially ordered from Shirokuma Noodles. They're a perfect match for the broth! They came to fruition after Chef Sugawara carefully considered the kind of noodle that would go well with the soup. He accepted no compromises in their making, so Suguwara has confidence in his creation. Seeking even further heights in flavour, we offer a menu of seasonal items in addition to the standard and children's menus. In the winter, the charred garlic ramen is very popular! We also offer large servings and donburi (rice bowl) items. Complete with a car park, this ramen restaurant will satisfy men and women of all ages.

My "Octopus and Whelk with Escargot Butter" is a popular dish made with plenty of octopus and firm whelks, to which the flavors of mushrooms and escargot butter are added. It goes very well with various kinds of drink. To be able to offer a firm texture and rich flavor, I myself go out and purchase my ingredients every day, being particular about the freshness of the vegetables and seafood. The umami (pleasant savory taste) of the ingredients themselves is important, and to maximise their taste, I cook them simply and make homely dishes without adding too many things. Instead, I will go to great lengths to make my own sauces and other items. The cocktails created by our bartender, Kumiko Sugano, are a source of pride for us. We round our ice cubes individually, by hand. As round ice is hard to melt, the drink doesn't dilute. We'd like you to enjoy drinks until you finish the final drop.

[Ika kyodai] (squid brothers) contains raw squid and squid tempura (fried). You do not have to be a connoisseur to fall for this delicious dish, in which the smell and taste of raw squid and the texture and flavor of the fried squid can be savored. Take cabbage or scallions for example, which change in quality depending on the season. Here, we source them based on the best areas depending on the time of year. The pork, eggs, noodles and sauces were sought out to best fit our okonomiyaki (Japanese savory pancake). We strive for excellent in-store service, so we take your order while you stand in line and begin preparing it before you are seated. Our goal is to feed you quickly while still preparing each dish with the utmost care. The gold badge is only awarded to members of the grilling staff who passed the grilling test. It is a symbolic badge of Reichan. With in-company testing, we strive to keep the skills and motivation of our staff up, to always serve delicious okonomiyaki.

Simple pasta that is laid in a casserole, topped with a variety of ingredients and baked in the oven has become one of our speciality dishes. This popular dish overflows with originality. Also enjoy the yummy flavor of our Shinshu salmon with its subtle aroma. In the comfortable, casual atmosphere of our restaurant, we aim to provide a relaxing environment for our customers, whether for a ladies' night or a family meal.

Using foie gras produced in Landes, France, this gem is prepared by bathing foie gras in consomme soup prepared for a richness similar to that of soy sauce before carefully subjecting it to a low flame to soak the flavors right through. The meal is defined by the lingering taste of the consomme after it is finished. The lean meat chosen for this steak specifically for its softness is matured for one to one and a half months before use. The meat is soft, and its strong flavor, which is natural to the meat itself, is sure to satisfy you. Rather than thinking of food from the viewpoint of the customer, I cook by thinking of what I would like to eat, in the hope that, with each dish, my customers can get a taste of the culture and emphasis found in France. Every corner of the restaurant shines with craftsmanship, from the lighting and sofas, which are handmade by the staff, to the highly characteristic wine glasses and Kamachi Toho crockery. I sincerely hope to attract customers who are serious about their food.

We use a sauce made from sweet Delaware wine, on roasted venison coated in mustard and breadcrumbs. The venison is transformed by the fragrance of the breadcrumbs and the mustard. The sweetness of the Delaware wine and the crunchiness of the breadcrumbs create an interesting contrast in textures. We roast the meat with great care until all excess fat is gone. Grill marks are visible, though the meat is never scorched. It takes time, but we cannot omit any steps in order to create a delicious dish. As I work, I constantly think, "If I were a customer here, what would I want done " For example, the right time to give the guest a hot, moist hand towel - I think of details such as "when placing it in the guest's hand, it is easiest for him to use if it is seventy percent still rolled up and thirty percent spread flat". The contrast between the wildness of nature and modern architecture is interesting. It is as if the flow of time has stopped, and you can pass a few calm hours within.