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A sister store has opened for PANDORA, which has been adding color to the gourmet scene in Nishi-shinjuku since its establishment in 1972. PANDORA TAKUMI, which is on the fourth floor of the building where the main branch is located, is particular about A5-grade Kobe Beef, and purchases only female beef with the best flavor. In a luxurious space with only counter seating, skilled head chef Minami prepares teppanyaki that captivates all five senses, including aroma, sound, and taste. To fully experience the essence of their cuisine, they recommend course menus, such as "Pandora Course" and "Takumi Course." The wine lineup differs from the main branch, and guests can enjoy the new flavor pairings. You can savor unforgettable flavors while enjoying a relaxing meal with your loved ones, hosting important guests, or having a delightful dinner during your stay in Tokyo.

The restaurant is a 6-minute walk from Sannomiya Station. Okatora is a three-story yakiniku restaurant located in a corner lined with restaurants. It is run by manager Takayuki Kato and owner Koji Okamoto, both former professional baseball players. After retiring from the baseball team, Mr. Okamoto was involved in meat processing and distribution, so he has a lot of knowledge about meat. Okatora offers Kobe beef from Hyogo Prefecture and other carefully selected Wagyu beef. The key to its popularity is not only the freshness and taste of the dishes but also the presentation, which is both visually impressive and reasonably priced. The three-story restaurant is a stylish space with counter and table seating on the first floor, semi-private rooms on the second floor, and private rooms with sunken kotatsu on the third floor, making it suitable for any occasion.

We use Kobe beef, which is one of the finest brands of beef in the world and the pride of Kobe. Furthermore, we only use A5 ranked beef, which is the highest grade available. All of our ingredients, including meat, vegetables and fish, are all carefully selected before being procured, and our courses use an abundance of seasonal vegetables that have been carefully selected by a vegetable sommelier. In addition to that, our teppanyaki (griddle dish) fish is fresh enough to eat as sashimi and can be ordered a la carte. Our seasoning techniques are simple since the ingredients we stock are always nothing less than high-quality, which means we serve each and every dish with confidence. We want every guest to experience the flavors of these high-end ingredients. When guests come in to dine with us, we prepare grilled vegetables, seafood, and of course high-quality meat right before their eyes. So stop by and enjoy a delicious meal while watching the chef's knife and cooking skills.

A new and highly awaited restaurant, Yuchun, was opened in Kitashinchi in December 2020. It is the first Osaka branch of the famous Yuchun Korean Restaurant in Hawaii. The restaurant's original "Kuzu Cold Noodle" is a specialty with a rich sherbet-like soup made with a secret recipe and black noodles with a delightful "chewy" texture. The restaurant is particular about its meat, and in addition to high-quality Wagyu beef carefully selected on-site, it is also proud of the "LA Karubi" seasoned with a special sauce. A wide variety of alcoholic beverages are available, including wines selected by a sommelier to match the meats and the rare Boksoondoga. The stylish restaurant is equipped with counter seats, private rooms, and box seats, making it suitable for any occasion.

On the 7th floor of a building along the Dotonbori Rivermn, KATANA is easily accessible, just a 3-minute walk from Namba Station. It's a popular Niku (meat) Kappo (Japanese style cooking) restaurant, even among foreign tourists. The menu features carefully selected Wagyu dishes like "Wagyu Steak" and "Wagyu Roast Beef." You can also enjoy authentic "Edomae Sushi 4 pieces Assortment" and "Tempura Assortment" with seasonal ingredients. The restaurant provides private rooms with unique atmospheres, accommodating large and small groups. It suits casual dates, girls' nights out, and gatherings. Limited-course lunch is available on weekends.

This Kushikatsu (Fried Skewers) and wine restaurant lets customers enjoy the skill of a highly experienced chef. Guests can enjoy select courses with seasonal skewer cuts by the owner and chef, who used to work as head chef for the famous Osaka restaurant Rokukakutei. The skewers are made with the utmost care and attention to every element, including the ingredients, batter, breadcrumbs, and oil. Each one is carefully skewered to ensure a light texture. Another highlight of the restaurant is its extensive selection of wines. The in-house imports let excellent brands be served at reasonable prices. In addition, they also suggest wines that suit your tastes. A 3-minute walk from Shinjuku Station, it is ideal for dates and entertaining. Private parties are also available; please inquire at the restaurant for details.

Les Confluents is a promising new restaurant that opened in April 2021. It is located within the hotel, "Agora Kyoto Karasuma." The concept is to "cross" all values, creating new inspiration for people, and creating values that have never existed before. They welcome guests with their unique "Kyoto Fusion" that combines Japanese and French culinary techniques. The innovative dishes are so beautiful that you can't help but gasp in admiration, and just looking at them is a pleasure. The open kitchen at the counter allows guests to witness Chef Tamura's splendid skills, adding to the restaurant's allure. The interior is unified with a Japanese style, creating a relaxing atmosphere.

The Italian restaurant Kappa is located on the second floor of a modern brick building that is a 2-minute walk from Shijo Station. This restaurant offers a wide variety of food and wine based on the theme of "aspirations, Kameoka, Kochi, health, and Kyoto." The chef personally selects ingredients from farmers in Mozume, Kyoto. In addition, the restaurant has also assembled select seasonal ingredients such as organic vegetables from Kameoka and rare seafood directly from a fishing cooperative in the City of Sukumo, Kochi Prefecture, where the owner's wife is from. You can enjoy a dish that captures the "aspirations" of the owner, who is particular about food, in a setting where you can enjoy the casual atmosphere.

Azumaya is located about a 7-minute walk from Sanjo Station on Keihan Electric Railway, in Zaimoku-cho, Nakagyo-ku, Kyoto-shi. The restaurant offers delicious yakitori made from Kyoto chickens slaughtered in the morning with a secret sauce that has been enhanced for 15 years, kushiage skewers with a fine batter and three different house-made sauces, and horse sashimi shipped directly from Kumamoto. The sake lineup always includes more than 20 varieties from all the sake breweries in Kyoto City. There is a wide selection of cocktails and shochu highballs, and all-you-can-drink is also available. With its slow jazz music, the restaurant's interior is a bright space that dispels the image of a conventional yakitori restaurant. In addition to counter seats and table seats, there are sunken kotatsu seats for private rooms. Large banquets can be held on the second and third floors.