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Our butcher's hors d'oeuvre platter is a combination platter that boasts of large, satisfying portions of 7-8 kinds of handmade charcuterie. We prepare it with salt so as to bring out the inherent flavors of the meat. We procure a half head of pork, that was raised with love by the producer, and ferment it in our warehouse in order to bring out its flavor. We then use the meat for charcoal grilling and terrine, the fat as lard and the bones for soup stock. We do not waste a single thing to show gratitude to the producer. The final grilled product goes perfectly with a light wine. Our staff is just there for behind-the-scenes support and is mindful of keeping a moderate sense of distance so that you can enjoy quality private time. However, please feel free to ask us questions about our food and wine anytime. The interior, which is brought to life by the wooden textures, was handled by the chef's father who is a carpenter. With not only the wine and food being handmade, but the interior as well, we are able to

We make everything by hand, including our sauces and soup stocks. Of course, our "Clam and Fish of the Day Bouillabaisse" is entirely hand-made as well. It is filled with the delicious taste of the ocean. We use both seasonal and somewhat more unusual vegetables. The seasonings are carefully added to preserve as much of the original taste of the vegetables as possible. The dish has been arranged to not only be pleasing to the palette, but also to the eye. Our goal and motto is to ensure that each and every dish that we serve will please our customers. We work hard everyday to make and research even more delicious food, while still making everything by hand. Our restaurant is a friendly place which you can come to freely without having to worry about anything. It is perfect for stylish lunches, dinners, dates, or parties. Great for a wide variety of occasions, it can be adapted to a wide range of scenes.

Mahoroba Teppan Shinsaibashi offers teppanyaki cuisine made with carefully selected, superior ingredients, accompanied by beautiful performances. The highest course, "HISUI Course," features Awaji Beef as the main dish, only available at certified restaurants. It also includes a variety of extravagant ingredients, such as live lobster, live Ezo abalone, and caviar. Osaka's soul food, okonomiyaki, made with Okinawan Agu pork, is another delightful aspect of the course. The restaurant is black-themed, with counter seating to enjoy the cooking right in front of you and two private rooms. It is ideal for dinner parties for both domestic and international guests, date nights, girls' nights out, and more. The restaurant's charm also lies in its heartfelt service, which takes care of all its guests.

The restaurant's specialty, called [Matsukiushi Original Unigyu], consists of A5-rank Hida beef steak grilled on charcoal, topped with bafun uni, a species of sea urchin from Hokkaido. This luxurious dish wisely combines the mellow umami of Hida beef with the deep flavor of sea urchin. High-grade Hida beef is also used in many other fantastic dishes, such as the crispy yet juicy fried [Hida Beef Round Steak Cutlet] and the slow-cooked [Hida Beef Stew]. Another appealing point of this restaurant is its seasonal seafood menu. This place has a sister branch that is a historic sushi restaurant, and this allows them to serve sushi and sashimi directly stocked from Toyama, Kanazawa, and Nagoya. Plus, there is a large variety of local sake from Hida and wines that go very well with their excellent dishes, representing the best tastes of sea and land. It's a lovely, quiet place, and the food is delicious.

Our prized Matsuzaka Beef is our signature offering, but please also enjoy our traditional Japanese food made with time and care. The Chirimen-zansho gohan (rice cooked with small fish and pepper) made with rice grown on traditional terraced fields and the akadashi (red) miso soup made from natural dashi broth will warm you up from the inside. Outstanding freshness is achieved by buying meats prepared in the morning and shipped without a vacuum-seal from a famous Matsuzaka meet supplier “Asahiya.” This is only made possible through the chef's experience and personal connections. This is the secret to our great tasting meals. A great ambience is created with the charming Japanese-style interior and jazz as background music. Creating a relaxed atmosphere for the Matsuzaka beef to be enjoyed is an important part of our service. We can also accommodate for business meetings and dates. In order to learn how to bring out the best in Matsuzaka Beef, the owner Okuyama trained at the famed butcher Asahiya. Our fre

We are in Hakodate Bay Bishoku Club, the restaurant complex where you can fully enjoy various tastes from Hokkaido with a magnificent view of the classic town from the Meiji Period. [Meimei-tei] is the part of it, serving lamb BBQ. Many guests who enjoy our meal say that they did not know lamb had such a good taste and that their impressions towards lamb BBQ have changed. Our high-quality fresh lamb has simple savory flavor. We are also popular offering all-you-can-eat vegetables when you order a-la-carte dishes. If you want to enjoy lamb BBQ to your heart's content, we recommend [Premium Course] with all-you-can-eat meat. We also offer a wide variety of alcohol and drinks, and courses with all-you-can-drink.

Men Urayama is a ramen restaurant produced by Sushi Urayama, a famous creative sushi restaurant in Nagoya. The soup, made from the same ingredients used at sushi restaurants and richly prepared with carefully selected ingredients from the Hokuriku region, such as premium fish rosy seabass, clams, and sweet shrimp, is an elegant and gentle taste. It is chemical seasoning free, which is light but has a strong flavor. Its flavor can be changed by adding sea lettuce, ginger, yuzu citrus, or butter, so you can enjoy it to the last drop. The balance is perfect because three types of housemade noodles mixed with whole wheat flour are used for each soup. Inside the restaurant, the kitchen and seating area are separated, and care has been taken to prevent the unique smells of ramen stores from bothering you. Why don't you enjoy ramen from a sushi restaurant with strong elements of Japanese cuisine and attention to detail?

This restaurant, originally a stall, was established in 1950, and after years of trial and error, we arrived at the current style. Our restaurant is known as the origin of Hiroshima okonomiyaki. We are proud of our traditional flavor, and we welcome you to visit and try for yourself. Ingredients such as cabbage, pork, and noodles are combined with our original sauce to create a unified dish that allows you to fully enjoy the flavor of each ingredient. We greet the guests who come to see us with good cheer, in the hope that they can spend time with us in a positive mood. When they leave, we always make sure to extend pleasant parting words. We are also thankful to have had many visitors come to us from far away places. The restaurant is located close to the station, and visitors can freely stop by on their way from school or shopping. Please enjoy our traditional, nostalgic flavors.

'Trimming meat (Niku wo Migaku)' means tenderly handling meat while removing excess fat and sinew. Migakishow Nagayama is a restaurant where the chef performs for guests by trimming Japanese beef right in front of them and then serving it. There are eight stainless steel counter seats when you open the black door with no sign. That is a special place where you feel as if you are in the kitchen. Mr. Nagayama purchases only Japanese beef that he has personally inspected; he sincerely considers the ingredients and respects the meat producers' intentions. The meal course evokes the four seasons in conjunction with seasonal ingredients, allowing you to fully enjoy the various aspects of the meat, including its original flavor and sweetness. "Trimming" of the meat is an enticing moment that will heighten your anticipation over the dishes. You are sure to be surprised no matter how often you dine here.