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The flavor and scent of soba has been carefully preserved by stone-grinding the buckwheat kernels still in their husks. This fully satisfying dish brings out the texture and rich, savory flavor of soba. Please enjoy it with your preferred seasonings: rock salt or your favorite broth. The richly scented buckwheat flour uses Hida Shokawa buckwheat grains. Katsuo dashi (bonito stock) is added to local Ohnoya soy sauce and mirin fermented with kaeshi, creating a strong broth that isn't overpowered by the soba aroma. Great care has been taken to create an atmosphere where customers can relax and take their time, and the shop interior overflows with the feeling of olden times. The garden visible from the windows directs a play of the changing seasons. Make sure to visit when you feel like strolling along old streets.

Miyazaki Beef Yakiniku Matsushin is a 1 minute's walk from Nakatsu Station. It is a Miyazaki beef restaurant certified by Miyazaki Prefecture itself. Miyazaki beef is a brand that has won the Prime Minister's Award for 4 consecutive years since 2007, the highest prize at Japan's National Wagyu Beef Proficiency Competitive Exhibition, where Wagyu beef competes on quality. The restaurant owner wants this delicious Miyazaki beef to be eaten by many people, so customers can enjoy high-quality Miyazaki beef at reasonable prices at Matsushin. The restaurant stocks carefully selected fresh, high-quality beef, which has little moisture even among A5-ranked beef. The temperature is carefully managed in a chilled refrigerator. The beef provided this way is all cut after it is ordered and is seasoned only with salt and pepper. As a result, there is an excellent balance of flavor and slight sweetness, enabling customers to fully enjoy the beef itself in its most delicious state. 

The history of Hanamitori began when the founder, Mr. Yoshiharu Kawatsu, a wholesaler of chicken in Hakata, opened a restaurant on the second floor of his store. He realized that the secret to the deliciousness of Mizutaki was the chicken itself and became involved in chicken farming himself, thus giving birth to Hanamidori chicken. Named Hanamidori for its freshly colored meat and gorgeous pink thighs, the chickens are raised healthily on special feed in an open poultry house filled with clean air and sunlight.

The history of Hanamitori began when the founder, Mr. Yoshiharu Kawatsu, a wholesaler of chicken in Hakata, opened a restaurant on the second floor of his store. He realized that the secret to the deliciousness of Mizutaki was the chicken itself and became involved in chicken farming himself, thus giving birth to Hanamidori chicken. Named Hanamidori for its freshly colored meat and gorgeous pink thighs, the chickens are raised healthily on special feed in an open poultry house filled with clean air and sunlight.

Nepal's national dish, a plate of lentil soup and sides, served with a generous portion of rice. Mix the lentil soup and sides into the rice and enjoy. Add achar (pickles) to taste for extra a little extra spice. Nepalese cuisine can be described as mild, with a gentle taste. The spices are used not so much to make the dishes hotter, but rather to give more depth to the flavor. Turmeric and curcuma are essential spices used in dal bhat's lentil soup. Carefully selected spices, such as cumin and coriander in tarkari (a vegetable mix), are also used with great precision. Nepalese or otherwise, newcomers or regular customers alike, all our guests are given the greatest care and attention. Everyone will get to enjoy Nepalico's frank and polite hospitality, aimed at providing the most relaxing experience we can. The restaurant, lit by indirect, bamboo filtered lighting, consists of a counter, tables and tatami rooms. The tatami rooms, used for families or large groups, are equipped with blinds which can be low

The high-floor restaurant is very rare in Asakusa. With up-close views of the Sumida River and Sky Tree, Mochizuki offers you the opportunity to enjoy your meal surrounded by a wide open sky during the day and beautifully shimmering city lights at night. Its kaiseki cuisine, carefully selected from daily purchases, results from the chef's attention to detail. There is also a wide selection of sake, shochu, and other alcoholic beverages to match the food. The restaurant has five large and five small private rooms, ideal for business entertainment and meetings. This is a great choice for those sightseeing in the Asakusa area, families, or on a date looking for a place to eat.

Meat Tajima, a 50-year-old wholesaler of beef offal in the Tokyo Meat Market and holder of purchasing rights, has opened a directly operated restaurant in Kameido Clock. They buy only female black Wagyu beef, mainly Matsusaka beef, by the whole head and offer the finest yakiniku and steaks through aging and professional cooking. Taking advantage of its wholesaler's strength, it serves reasonably priced special Matsusaka beef ribs, chateaubriand, and thick-cut black tongue, which are usually hard to find. The restaurant has a wide selection of items that only a wholesaler of beef offal can offer, such as the "Beef Horumon Assortment," which includes Matsusaka beef marucho (small intestine) and domestically sourced offal. With advance consultation, you can also arrange for takeaway. This restaurant is recommended for entertainment, dinners, anniversaries, and other dates with your loved ones.

At Nishi-Umeda ZEN-EN, guests enjoy authentic Kaiseki cuisine with seasonal ingredients. The food, made with seasonal tastes and artisan skills, is ideal for special days. The restaurant has a single-item menu with 60 options and courses. The cuisine changes with the seasons, so guests will never get bored even if they visit frequently. The recommended dish is the luxurious "Tai-meshi" (sea bream rice) made with Akashi natural sea bream and specially blended rice. Their extensive lineup of alcohol that goes great with the food includes about 20 varieties of sake from all over Japan. The restaurant's interior is exotic. There are table seats, counter seats, and also individual rooms. Perfect for special moments, such as girl's nights out, lunches, entertaining, and anniversaries. 

Their "Charcoal-Grilled Kichiji with Boiled Tofu Skin, Sea Urchin, Snack Peas, and Udo" features crisp slices of aromatic charcoal-grilled "kichiji" (broadbanded thornyhead). The tofu skin absorbs the savoriness of the fish, balancing the rich flavor of the sea urchin and other ingredients perfectly. There are many indispensable ingredients in Japanese cuisine that are difficult to come by here in Okinawa, so they have them delivered directly from the main islands. Especially edible wild plants, a staple of spring, these are packed with savoriness and an elegantly faint, earthy, bittersweetness. Because they have a closed kitchen, it's rare that they get to express the gratitude to guests directly. That's why they have the rice, cooked in the earthenware pots, delivered to the diners directly by head chef. This gives the restaurant a precious opportunity to listen to the voices of the patrons directly. Lunch: 11:30 a.m. - 2:00 p.m., Dinner: 6:00 - 9:00 p.m.