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We offer flame-seared bonito year-round, so we carefully select the best bonito from all over Japan, including Kochi, Kyushu, Chiba, and Kesennuma. Some straw is set on fire, and the bonito is broiled for approximately one minute. The bonito is cooked just before serving, and the Ginza Ibuki way is to eat it while it is still warm. If you put on a little salt and eat a piece in one bite, the meaty and fatty parts of the fish come together nicely in your mouth. We use Ichiban Salt from the Goto Islands to bring out the flavor of the fish. You might sometimes feel nervous about counter seats where you are facing the chefs, but the conversations over the counter and the attentive hospitality of the servers will make you feel at ease. You can also reserve a private room for a meal with loved ones. The dignified Japanese decor provides a fine-quality setting to enjoy your meal.

Ginza Wakuta, in a convenient location, 5 minutes walk from Ginza Station, serves kaiseki (traditional Japanese cuisine) dishes with the sense of the season in Japan. Please fully enjoy our Kyoto-style kaiseki courses consisting various dishes using a carefully prepared dashi (broth) with a simple taste, including exquisite [Owan (bowl)] with a sophisticated mild taste and fluffy [Rice Cooked in an Earthenware Pot]. We also highly recommend [Seiko Crab (female snow crab)] that is available only in November and December. Various seats are available at our restaurant, such as 5 counter seats, semi-private rooms for 2 people, and private rooms for 4 and 6 people. Please enjoy our exquisite dishes, filled with the sense of the season, with carefully-selected sake (Japanese alcohol).

Ginza Yui Nakazyo offers seasonal kaiseki (tea-ceremony dishes) cuisine that makes the most of seasonal flavors. It responds to every guest's request with exquisite dishes that exceed their expectations. You can enjoy the essence of Japanese cuisine prepared by chefs who have refined their minds and skills. Always preparing carefully selected seasonal ingredients, the restaurant welcomes guests with menus and dishes that bring out the best ingredients. Come and experience the changing seasons to the fullest at Ginza Yui Nakazyo.

Gion Kankanderi Rei is quietly located in the elegant streets of Gion, Kyoto. The chef, who has 30 years of experience in Japanese cuisine, fuses "Japanese cuisine," "teppanyaki" (iron griddle grilling), and "Korean cuisine," using Kyoto ingredients such as Kyoto pork, Tamba chicken, Kyoto duck, fish caught in the seas around Kyoto, and Kyoto vegetables, carefully prepared with a nutritionist. The restaurant offers a luxurious dining experience in a special space that can only be found in "Kyoto Gion," with counter, table, zashiki (tatami room) seats, and private rooms. The Tatsumi Bridge in front of the restaurant, which crosses the Gion Shirakawa River, is a popular spot that retains the atmosphere of a Hanamachi (Geisha town) and is the most picturesque in the Kawaramachi, Shijo, and Gion neighborhoods. Please enjoy a luxurious time with the cityscape of Gion, Kyoto, where you can feel Omotenashi (hospitality) at Gion Kankanderi Rei, and the meals served with Kyoto's

GRAND HOURS is a dining bar/restaurant located in the heart of Fukuoka's Tenjin area. In a chic interior reminiscent of New York, it offers meals full of seasonal ingredients and various alcoholic beverages. All dishes are made with carefully selected seasonal ingredients from Kyushu and other delicious ingredients from all over Japan. The sommelier selects wines that go perfectly with the dishes from around the world, mainly French cuisine. In addition to wine, a wide variety of cocktails, craft gin, carefully selected Japanese sake and shochu, and other rare drinks are available. Colorful meals and excellent drinks will enhance both ordinary days and special occasions, creating memorable and wonderful moments with your loved ones.

Aging meat is delicious! Tender Black Wagyu beef, which is delicious as it is, is luxuriously aged. As experts in aged Black Wagyu, the restaurant has been loved by many. Enjoy their charcoal-grilled aging Black Wagyu steak, where the richness and tenderness of the aged beef will spread gently and melt in your mouth.

We have been working hard making gyoza up until now, from the ingredients of the gyoza wrappers and the recipe, to the frying method and even the sauce used. We are very passionate about our prized dish. If the gyoza wrapper is poorly made, no matter how good the red bean jam (anko) inside is, then the whole dish is ruined. The dough is made with just water and flour with no additives. We wrap and fry these gyoza in our signature wrappers after we take the order. Even though making gyoza is an easy process, since we always want to see the smiling faces of our customers, we try our best every day to make delicious gyoza.

Ishigaki beef has been valued as a source of brand-name beef from all over Japan. Each piece of Ishigaki beef with such profound history is skewered and carefully grilled. This restaurant offers high-quality horumon (offal meat) and fresh fish with skillful technique, including grilled skewers using rare Ishigaki beef horumon and stewed skewers pot.

Gyukoku has a large menu selection and is open for both lunch and dinner. We only serve the finest quality beef and are dedicated in our preparations to satisfy your taste buds. As such, we have many regular customers who just keep coming back for more!