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[Pizzeria Bar ARICCIA] has a good reputation for serving savory Italian dishes using high-quality ingredients of the season. Our chef from Italy has full knowledge of the authentic taste. He carefully chooses the ingredients mainly from Italy in order to serve savory dishes with the authentic Italian taste to the guests. We especially stick to serving the best pizza dough with a chewy texture. Other than pizza, we also serve carefully chosen and prepared coffees and desserts with the authentic Italian taste. Visit us to fully enjoy the best Italian cuisine served by a chef from Italy who has the full knowledge of the authentic taste.

RAIKA offers Nouvelle Chinois cuisine based on traditional Shanghai cuisine, but using Japanese ingredients and incorporating Western styles. Enjoy their elaborate dishes using less oil. Japanese dried seafood, including shark fins and dried abalones, have been exported to China for about 400 years, and are famous as top quality ingredients. RAIKA's courses include steamed shark fins and fresh seafood caught from the sea around Japan, black Japanese beef steak, and safe and tasty Japanese vegetables. Their Japanese chefs cook healthy and elaborated Chinese cuisine using Japanese ingredients, and their sommelier carefully selects sake (Japanese alcohol) and wines from inside and outside Japan. How about savoring their finest Chinese cuisine while enjoying the seasonal beauty of Shinjuku Gyoen National Garden?

Les Tonnelles is quietly located in a vast vineyard in Iwade-machi, Kanazawa-shi. The beautiful building, designed by world-renowned architect Mr. Shigeru Ban, is in harmony with nature. The open space with branches drawn in from the vineyards is the perfect place to enjoy course meals featuring fresh vegetables grown on the restaurant's own farm. Fresh seasonal fish from the market and carefully selected meats are added to provide elaborate dishes. The dishes prepared by the chef from Mexico are enhanced by in-house supervised wines and original non-alcoholic cocktails. You can enjoy a luxurious marriage by ordering a drink pairing option with your course. An impressive dining experience that cannot be experienced in the city awaits you.

Our chef was greatly moved when he encountered bouillabaisse at his first workplace, the Dutch-themed amusement park Huis Ten Bosch. Please enjoy the combination of the many local, seasonal ingredients in this dish. We keep our repeat guests coming back for more with a regular selection of new recommendations, and we happily accommodate surprise requests for special days. Since our chef cannot directly see the expressions on our guests' faces, he works closely with the service staff to provide the best experience. Our guests will surely find that our glassed-in venue gives an extraordinary sense of openness. The space also has a classy, at-home feel. We are always ready to handle any type of gathering, from a date to a company dinner or even a private event.

Using the nationally-famous tender Tajima beef, this is a veal brisket thoroughly simmered in red wine and accompanied by seasonal vegetables and pilaf, a speciality served from the beginning of our hotel operations. We use reduced-pesticide and pesticide-free organic vegetables from local producers, as well as fresh seafood brought in directly early every morning from Awaji Island. In order to use ingredients that show the nature of the people behind them, every few months we visit the farmers, fishers, stock farmers, and other producers in person. From the beginning, our guiding concept has been hospitality for our domestic and foreign guests, based off the ingredients of Hyogo. We want you to savor local foods and enjoy a dining experience during your trip that will remain with you. We consider involvement in local food to be key. All of our rooms boast wide sea-view windows, where the abundant and exotic seaside scenery of Kobe stretches outside. Through hospitality and furnishings you'd find only in a sm

When we first opened our Ebisu location we wanted a refreshing summer treat, and this has been our specialty ever since. A culinary harmony of tart tomatoes, crab, and avocado salad, accented with the perfume of saffron. We consciously try to use ingredients from Miyazaki prefecture, but among them the Kawaminami-produced Shimabuta pork - with a taste similar to European Basque pork - is a highlight. The aroma is subdued, but the quality of the meat is exceptional. Enjoy savory, elegant meat to your heart's content, grilled simply with salt and pepper. We think it's important to make avant- garde dishes that display our mastery of French culinary fundamentals and meet our guests' every expectation. We offer an array of delicious tastes from around the world at our various restaurants for our diners. The space between our seats is generous, so you can relax and enjoy a leisurely meal without worrying about your surroundings. In the daytime our interior is full of cheery natural light, while at night we add jus

"Petillant" means "sparkling" or "fizzy."  The restaurant chose the name because it wants the customers to feel that they have had a "sparkling good day" when they return home. The chef, who loves to talk, and the proprietress, who wears a kimono, prepare seasonal dishes only available at the moment, together with warm hospitality. You can enjoy the marriage of seasonal and sumptuous cuisine with carefully selected beverages and space. Come and experience a warm and extraordinary moment away from the hustle and bustle of the city in a place filled with kindness, with a proprietress dressed in a kimono and a counter made of a single piece of natural Japanese cedar.

Our well experienced chef, with the traditional quality of RIHGA Royal Hotel, presents the authentic French and other Western cuisines. The most important thing for us is our guest satisfaction. Each dish features our spirit of "omotenashi" for them to experience one of the best memories of their lives. At lunch time, one can choose a starter and a main dish and enjoy appetizers, salad, and desserts from the buffet counter. We offer a prix fixe dinner at night-your selection of an appetizer, a main dish, and a dessert. Lunch course menus and our chef's special course dinners are also available in a 3-day advanced reservation.

We use two varieties of sweet tomatoes in this dish: the First Tomatoes of Kochi, and Momotaro Tomatoes from Tokushima. Made into a sauce that brings out their delicious flavors, this lavish treat is then mixed with ultrafine capellini pasta. Enjoy the fine tastes of the season condensed into one plate-an irresistible blend of richness and sweetness. The sweetness, tartness, and water content of tomatoes varies depending on the variety and the season. For example, Momotaro tomatoes are best used in sauce, while First tomatoes are best enjoyed raw-each has its own ideal preparation, which in turn depends on the type of dish in which they're being used. "Service" means delighting our guests. Everything revolves around the customer, from the careful way we prepare our dishes, to how we decorate our interior-everything we do is just another means of pleasing you. Have a wonderful time talking and laughing with your spouse, sweetheart, or good friend over fine food and wine, and make a cherished memory for the two