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The Unagi Komagata Maekawa main branch's popular menu is Kabayaki (boiled eel basted with special sauce.) The recipe of their sauce has been preserved for 200 years. They use [high-quality domestic farm raised eels] that supposedly have the same quality with wild eels. These eels are plump and soft, and melt in your mouth. They are not muddy at all, so even grilled shirayaki (unseasoned boiled eels) is tasteful without any seasoning. They have tables in tatami-mat rooms on the 2nd and 3rd floors. You can enjoy the view of traditional Japanese townscape during the daytime or a romantic night view of Tokyo during the night through the large windows. You have to take off your shoes in these tatami-mat rooms, so any customers from children to elderlies should be able to spend a relaxing time without their shoes. This is an eel restaurant with a long history, recommended for family events, any celebrations, business meetings or dating.

Zen is where you can taste the finest eels at a reasonable price. When visiting Osaka, this is one restaurant you should definitely stop by. They use the "Japanese eel," which has been loved since the Edo period. The Kanto style of steaming the eel and grilling it gives it a fragrant yet fluffy texture. Also, the rice is blended by a five-star rice master to match the eel. The restaurant has counter seats welcoming solo diners and sunken kotatsu seats, allowing diners to stretch their legs and enjoy their meal. There is also a space that can be used as a private room, perfect for inviting guests from overseas. This is an eel restaurant in Shinsaibashi that you should visit on your trip or business trip to Osaka.

It is a less than 1 minute walk from Yotsugi Station to this excellent, hidden eel restaurant in downtown. The specialty is trademarked [Tokuchu Katsuman], which customers will have to wait for about 40 minutes. Because we start to cook after being ordered. In spite that inconvenience, they will be happy when they taste it. The most recommended dish is Unaju (grilled eel with rice) of the branded [Bando Taro] eel. It has the crispy skin and melt-in-mouth soft meat as well as an elegant sweetness like wild eels. The sauce has been maintained for 36 years since the beginning of the restaurant, and goes best slightly hard rice. Kimowasa and bone senbei are served while the customer is waiting to have the Unaju served.

One of the famous Hokkaido seafood is sea urchin. At most of the market sea urchin is added with alum to keep the shape. [Uni Murakami Hakodate Main Branch] serves authentic additive free fresh sea urchin. Without alum, people can enjoy the original thick sweet taste. Not only the taste, but also the beauty is notable. The plump fresh sea urchin proves the freshness and also the skillful manual process from the shelling based on the 60 years of experience as a owner of fresh sea urchin process company.

Yoichiya Hakodate Asaichi Branch offers luxurious rice bowls with special saltwater sea urchins from early morning. A specialty of the restaurant is the "5 Best Sea Urchin Comparison Bowl," in which both the purple sea urchin, with its elegant sweetness and light flavor, and the green sea urchin, with its rich sweetness, are generously placed on the rice until the rice is no longer visible. The "Hakodate Live Squid Comparison Bowl" is also very popular, featuring one of Hakodate's most popular ingredients, fresh live squid. The restaurant is equipped with box seats for groups, as well as counter seats for solo diners. Easy access from the station makes it a great place to stop by when traveling to Hakodate.

Yoichiya Jikka Branch, a sea urchin specialty restaurant, offers selected sea urchins and tuna in a relaxed atmosphere. What truly captivates sea urchin lovers is the "5 Best Sea Urchin Comparison Bowl," purchased from various sources each season, all shining in golden. In addition, the "5 Varieties of Bluefin Tuna Comparison Bowl" is also popular, featuring tuna purchased from the renowned wholesaler Yamayuki in Toyosu, with different parts of the tuna and cooking methods. The restaurant's walls are decorated with scenes of Yoichi, creating a cozy atmosphere. This is a place loved by tourists and locals, where you can relax and enjoy your meal. There are also seats on the second floor where groups and families can unwind.

Yoichiya Otaru Unga Branch, a sea urchin specialty restaurant, offers bowls of sea urchin selected from within Hokkaido and various other regions. The "5 Best Sea Urchin Comparison Bowl" is a luxurious dish for sea urchin lovers to taste the flavors of sea urchins from different areas. In addition, the "5 Varieties of Tuna Comparison Bowl" is also exquisite, featuring tuna purchased from the renowned wholesaler Yamayuki in Toyosu, with different parts of the tuna and cooking methods. The deliciousness of sea urchins and the flavors of Hokkaido provide a great date night or travel memory. Otaru is known for its many stone storehouses and historical buildings that still stand today. Otaru is a town with many stone warehouses and historical buildings that still remain today. Blending in with the scenery in Otaru, Yoichiya Otaru Unga Branch welcomes visitors with its fashionable appearance.

At [USHIGORO S. NISHIAZABU], fully enjoy the world's highest-grade Japanese black beef. Their highly-skilled chefs prepare prime cuts exclusively from Tamura and Kawagishi farms. They offer four courses in total to enjoy carefully-selected cuts in various ways. Exquisite dishes, such as [Beef Fillet Cutlet] and [Sukiyaki (hot pot stew) with Chuck Flap], are served in front of you one after another. Their sommelier selects wines, mainly French, that bring out the taste of the Japanese beef. Furthermore, a wide variety of premium sake (Japanese alcohol) is also available to add more elegance to your table. They have 11 private rooms with different sizes in their chic and sophisticated space. Their skillful chefs show their techniques every night to offer ultimate moments to people.

We do not aim to become an exclusive restaurant. In a sense, it's obvious that expensive food should be delicious. We deliver the same quality of flavour as high-end restaurants at our own prices, and have great confidence in the cost effectiveness of our dishes. We get our vegetables from farmers we know in the local area and neighboring prefectures. As they are so delicious, we endeavour to use them as much as possible in our main courses. French cuisine has quite a formal image, but when it comes to dining, being able to enjoy your meal is the most important thing. We always make a conscious effort to enable customers to enjoy their meal and wine to the full. Inside the shop are an array of antique tables and chairs lined up against traditional white walls, creating a relaxed atmosphere where one can unwind. We put a great deal of effort into maintaining this atmosphere during the hours we are open and would love you to see it for yourself.