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At Mahoroba Irori Okinawa, you can enjoy unique cuisine, including Irori-yaki (grilled food over an irori hearth) with delicious Japanese food from all over the country according to the season. Each course presents deep flavors, incorporating unique Okinawan ingredients such as Motobu beef and the "Paiton" brand of Agu pork. Pairings are available from a diverse lineup, from the sommelier's selection of wines to sake with various tastes. The restaurant's interior is an atmospheric space in a purely Japanese style, reminiscent of a kura (storehouse), with impressive wallpaper reminiscent of the Okinawan sky and sea. The restaurant has counter tables and fully private rooms that can be arranged to be more spacious.

You can enjoy dishes prepared by Mr. Shigenaga, the former owner of [Kyoto vegetables French cuisine Relche] in Ogura, Uji-shi, which was loved by many guests. He focuses on Kyoto vegetables and Japanese ingredients, and fantastically expresses the flavor of French cuisine which can only be tasted in Kyoto. You will be amazed by the French kaiseki cuisine in which the most delicious moments of seasonal ingredients are captured in each dish. The counter seats, with a view of beautiful bonsai tree like a picture, is premium space. Private rooms are also available where you can spend luxury relaxing time with your family or close friends. Casually visit this cozy restaurant to enjoy a la carte french menus. 

This dish, like all our cooking, is made from scratch and possesses its own unique flavor. Even with "so," a traditional Japanese dairy product, I insist upon freshness. The color is something that is completely different from processed food products, and the flavor is unlike anything else. Our homemade-style dried mullet roe is made without removing too much moisture, ensuring its soft texture. If the customer wants, we can slice and serve it with alcohol, but we recommend its soft texture as ideal with steamed rice. Since moving to this location, we haven't had a fixed closing time. We want customers to relax while they are here. After the meal we serve a sweet dish and a cup of houji tea (roasted green tea). Enjoy tea made in a kettle of clear well water. Just one cup serves to relax both mind and body.

Tomita, located near Shirakawa Park, an oasis in Kumamoto City, has been a local favorite since its establishment in 2008. The owner, Mr. Tomita, a dedicated Japanese cuisine chef, creates various dishes using natural fish from Kyushu and seasonal ingredients from all over Japan and serves seasonal kaiseki (course-style meal). The menu includes four different courses for both lunch and dinner, which are available by reservation only. Also serves special lunchtime courses on weekdays only. Each dish is a surprise and a sensation, blending traditional techniques and new tastes. It stimulates the five senses and burns into memory. The restaurant was relocated and renovated in 2020, and the space is filled with the beauty of Japanese tradition. Both counter and tatami room seating are private rooms to welcome guests, another of the restaurant's proud traditions. The courses end with a cup of matcha green tea prepared by the owner, which leaves a rich aroma and taste that fills you with a happy aftertaste.

Mahoroba Irori Shinsaibashi offers a wide selection of ingredients from all over Japan, grilled over irori hearth with binchotan charcoal at your table. The restaurant's Irori-yaki (grilled food over an irori hearth) is an evolution of the traditional yakiniku style. The specialty "Harami (skirt steak)" is sourced from Sayo-cho, Hyogo Prefecture. Its fluffy finish brings out the best flavor of the ingredients. There is also an attractive lineup of sake from the Naohiko Noguchi Sake Research Institute and wines selected by a senior sommelier to enjoy pairing. The restaurant, designed in the image of a warehouse, is equipped with fully private rooms and table seating facing the kitchen. Enjoy delicious food while relaxing in a space full of Japanese atmosphere, such as wallpaper used with Japanese paper and Arita ware vessels.

The Grilled Japanese Mackerel Herb Croute and Bacon Cromesquis with Green Pea Declinaison is an original dish that pairs in-season Japanese mackerel with the traditional French garnish dish “Petits Pois a la Francaise.” Our chef travels all around and handpicks tomatoes and other vegetables that are high in vitamins and other nutrients. The food here is based on the idea that health and beauty starts from inside the body, and that’s something that we want guests to experience when they eat here. We work hard to create a dining atmosphere that is cozy and inviting, because we want guests to feel just as relaxed as they are at home. We want our guests to experience something new when they dine here, and so we collaborate with renowned French restaurants to develop original dishes. Using historical French cuisine as our base, we add new elements to create an original style.

arkua is located near lush Kotodai Park in Aoba-ku, Sendai. It was opened by Mr. Watanabe, who served as a sous chef at the Michelin one-star restaurant nacree. At arkua, you can enjoy a variety of playful dishes that combine traditional French culinary techniques with unique twists. One of the specialties is a dish where they carefully prepare "Ayu (sweet fish)," a fish that has been popular in Japan since ancient times. The restaurant wants guests to "relax and enjoy" as it serves seasonal appetizers as finger food that can be picked up with one hand. While the atmosphere is comfortable, as if you were visiting a friend's home, the dishes served are pleasing to the eye and palate. In addition to making a reservation for a course, you can also use the restaurant as a bar.

Our carefully crafted dashi (Japanese broth) is mixed with seasonal ingredients and offers an exquisite taste. It is a blend of kombu (kelp) and two types of dried fish flakes, katsuo (skipjack tuna) and maguro (bluefin tuna). We then heat it all up with water and let it stew for eight hours in summer, or twelve hours in winter. As a finishing touch, we lovefully garnish it with yuzu (a citrus fruit) to evoke a delightful fragrance. Not only do we adjust the stewing times based on climate and temperature, but, in December, we also add the delicate taste of Shogoin daikon radish and charcoal grilled amadai (tilefish) to our soup. The chef's role is to satisfy the customers' every wish. We do our best every day to offer food and service that will have you saying "I want to come back," and "That was great!" In addition, employing a black and ivory motif, we incorporate a comfortable and cosy design into our restaurant interior, making it a perfect place for wining and dining. Our three floors offer counter, tabl

Located in the Hakata station area. Sushi Uchio is a restaurant where you can enjoy seasonal blessings and professional skills in a sophisticated space. The restaurant has a simple structure with an L-shaped counter,  suitable for both business and private use. It offers chef's omakase course meals in this luxurious space with only eight seats. From sushi, which directly represents the best of the season, to a la carte dishes, which bring out the best of the ingredients after much effort, you can fully savor the season's bounty from various angles. The artisan skills seen over the counter are also worth seeing. It is a perfect setting for an important anniversary, captivating all the senses. A selection of carefully chosen sake and wine from various regions is also available. Come and experience a moment of bliss at the counter seat.