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At Kappo Aoyagi, you can enjoy traditional Japanese cuisine made with seasonal seafood and vegetables, using a range of uniquely Japanese cooking techniques. Just like the head chef says: "As well as Japanese cuisine, we also create our own unique dishes." The menu is full of surprises, including Tomato and White Wine Sauce and Croquant made using French culinary methods. All of the restaurant's dishes are part of a course menu. Dining is by reservation only. The restaurant opens out into a relaxed and traditional Japanese space. There are counter seats where you can chat to the head chef and semi-private tables that give diners a sense of privacy. Both options offer a comfortable dining experience. This is the perfect restaurant for when you want to spend time relaxing with a special dining partner or celebrating with family.

[Hakutaka] is one of the oldest kappo (traditional Japanese) restaurants with a history of around 60 years on a back street in Nagarekawa-cho, the biggest downtown area in Hiroshima. This restaurant was once a general merchant founded in the era of Taisho, dealing with [Hakutaka], a Japanese sake which we chose for our restaurant name. When the 1st generation opened the restaurant, she visited the sake brewery in Nada and asked for the right to use the name. Of course, we still serve that sake [Hakutaka] as our specialty including other local sake from Hiroshima. Our carefully hand-made dishes go well with these local sake. We lightly marinate fresh sashimi that we are particular about with kelp to bring out its original tastes to the maximum. Enjoy delicious sake with excellent dishes at our renowned kappo restaurant equipped with splendid one piece counter in a sophisticated space.

We pride ourselves on our carefully-made set course meals. For example, for our "Boiled Spring Daikon (Japanese Radish)" we cook the daikon softly over three days and then char them lightly for rich fragrance and flavor. We place garnishes like sea bream and squash on top, and finish it up in a crab paste. We are particular about freshness, and use many ingredients from Hokkaido. Enjoy the taste of Hokkaido in dishes such as Kichiji Rockfish from Kushiro, hair crab from Yubu, crushed rice and tara sprouts. We use "Yume Pirika" rice with just the right amount of sweetness and stickiness. We adapt ourselves to your every need. We often recommend our guests who ordered wine to change from fish to steak, and people wearing kimonos to order sushi instead of noodles so as not to splash their outfits. Our wait staff and chef work in complete coordination. Kaiseki ryori brings a relaxed mood that is perfect for introducing to people special to you. You can enjoy it for engagements, family gatherings and, of course, r

Mr. Kazumi Kawauchiya, the owner of our restaurant says that the essence of the Japanese cuisine is the sense of the season. That is why we carefully select the best ingredients of the season and spend time and effort on them, while trying to leave their original tastes. This balance is the key to the originality of our dishes. Our main menu is a course consisting of 9 dishes such as appetizer, sashimi, soup, grilled dish, boiled dish, and fried dish. Each dish is perfectly cooked and has a quality worth being called a main dish. Western ingredients such as cured ham and cream cheese are sometimes used to give variation to our traditional taste. Though we serve only high-quality dishes, our restaurant has the casual atmosphere of an izakaya (Japanese pub) where you can relax and enjoy the dainty dishes and sake. We appreciate your early reservations.

We craft our homemade dipping sauce carefully and without rushing, masterfully slow-boiling it into a dish we're proud to serve. The eel served with this rare treat is so tender it feels like it's melting in your mouth. Alternatively, try our domestic beef. We use only A4 grade cuts or above on our grills, so the luxurious flavor and delicious savoriness will overwhelm you with every bite. Enjoy it with our homemade ponzu sauce or rock salt. We want you to be able to relax and unwind, so we are attentive to our customers' moods and desires. We aim to offer you a space where you can feel at ease, so our service is casual but very attentive. Our brightly lit interior is attractive and spacious, with a laid back ambience that makes it perfect for receptions or girls' nights out, or even meals on the way home from work. Sit at the counter or choose a table seat... Whichever you feel like.

With emphasis on seasonal ingredients, the talented chefs at “Kiyose Sasama” use their superior skills to produce satisfying Japanese cuisine. Each mouth-watering dish is made based on the central concept of “using the freshest, most seasonal ingredients possible.” Enjoy such comforting dishes as the “Sashimi (sliced raw fish) Platter,” sourcing fresh fish from the Seto Inland Sea, or “Hassun,” a variety of small dishes with unique flavors and textures, all brimming with seasonality. Focusing on local sake (Japanese alcohol) made in Harima, they also offer a variety of other sake from around Japan. Their first-class selection features such famous sake as “Seppikosan” and “Tatsuriki.” The first floor has only counter seats, and is perfect for dates or drinking by yourself. The seats on the second floor can accommodate up to 20 people and are well suited to various types of dinner parties or eating out as a family.

Kushiage Ogata tries to present guests with a new worldview of kushiage (deep-fried skewers) and to establish kushiage as a new Japanese food within traditional Japanese culture. It is a restaurant that plays a part in the UNESCO-listed Japanese cuisine, valuing the rich nature of Japanese food and the deliciousness of seasonal ingredients. The restaurant has evolved from the kushiage that was originally part of the street stall culture, incorporating premium ingredients and techniques and offering courses that feature a selection of vegetables and fish. The owner carefully selects ingredients, applies his skills and seasoning, and completes them as each skewer. The fusion of ingredients and techniques provides guests with an exquisite taste experience. Enjoy along with wines selected by the sommelier.

Fully enjoy Osaka specialty, [deep-fried skewers], at our restaurant located in a space with an atmosphere of the Showa period. We are an old-established restaurant specialized in deep-fried skewer with our main branch in Hozenji, Osaka. With our [Omakase] course, you can fully enjoy deep-fried skewers until you are satisfied, and you can also request the pace at which they are fried to enjoy just-fried hot skewers at their best timing. [Shiba Shrimp Wrapped with Perilla] is highly accepted especially among female guests, and [Asparagus] is very popular regardless of the age. Other than them, we also fry various ingredients including meat, seafood, and vegetables with a good nutritional balance. For your first visit, we recommend the [Yamabuki] course with 10 skewers to fully enjoy the various savory tastes of [Kushi-no-Bo]. A wide variety of sake (Japanese alcohols) is also available. Please relax and enjoy with us. 

Our signature tsukune meatloaf is made from a perfect blend of duck and chicken meat, and combines the delectable juices from both fats. Add an egg boiled in a hot spring for maximum pleasure. The chicken is certified and delivered fresh daily from the Tsukuba farms, and is cooked with high-grade charcoal to bring out the best flavor of the chicken. We also serve rare sake from Kyoto and Yamagata that are hard to find within Tokyo. Come with a partner, or even by yourself -- we would love to have you sit at the counter to watch where the piping hot food comes from, have a lively conversation with our head chef, and make yourself at home!