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It is the first branch in Japan of a steakhouse from Manhattan. All menus feature USDA-certified aged beef of the highest rank. As for drinks, 400 kinds of bottled wines worldwide are always available. You can enjoy pairing with dishes by a sommelier. The luxurious gold-toned restaurant, resembling the main store in New York, is equipped with box seats and private dining rooms. It is a place to relax and savor your meal. The private dining room can accommodate up to 10 people, and the dining room can accommodate up to 20 people. Children are welcome with all seating on weekends and holidays or in private/semi-private rooms on weekdays. This restaurant suits all occasions, from business to dining with loved ones. Have a special experience of a higher grade.

It is the third branch of the steakhouse in Japan that has been attracting New Yorkers. The restaurant carefully selects USDA-certified premium grade beef, "Prime," and uses only beef aged for at least 28 days in a secret process in a domestic aging room. For drinks, about 400 kinds of bottled wines from various countries are always stocked. You can enjoy food and wine in an elegant and modern restaurant. Private rooms are also available for enjoying meals in a private space. (Additional private room fees apply.) If you have preschool-aged children, please use a private room. This steakhouse is ideal for all occasions, from casual bar use to a meal with a loved one or a special anniversary. The service charge is 10%. Heartfelt hospitality is also valued here.

Antica Osteria del Ponte is Milan's top restaurant, the second in Italy to be awarded three Michelin stars. Antica Osteria del Ponte in Tokyo is an offshoot of that restaurant. In 2018, the genius chef Ezio Santin was chosen as a Master of Arts and Crafts (the same honor as a Living National Treasure in Japan) in Gastronomy, Wine, and Cuisine. The same tastes of the original recipes created by Chef Santin have been reproduced and can be enjoyed in Tokyo. Please enjoy the superb hospitality of Chef Stefano Dal Moro, entrusted by Mr. Santin to manage the Tokyo restaurant. The food, setting, and attentive service make this restaurant the perfect place for a special evening.

As a starter for your course, you'll enjoy our "Inizio Foie Gras Wafers with Japanese Pheasant and Beets." It's the one item that always appears on our monthly course menu. It represents our restaurant's philosophy in plain terms: a fusion of tradition and regionality. We think both the number and variety of the herbs we acquire directly though our vendors will surprise you. We have enough to use a different herb with each dish every month thanks to the great work of our farmers and suppliers. The herbs, orange rinds, and other flavorful items so casually sprinkled on our dishes are the result of time spent rigorously testing each ingredient. That's how we raise the standard for our food to the highest level, and that's the kind of thinking that goes into planning each month's menu. Our restaurant is located on the first floor of the Daibiru headquarters, beautifully constructed during the Taisho era in a Neo-Romanesque style. We aim to offer elegant, formal dishes that suit the classical sophistication of th

Hamamatsu is well known for its unagi (eel). We made these eels into sashimi (cuts of raw meat), which is a rarity in Japan. Unagi have a poison in their blood. This exquisite item is the result of knowledge in how to drain the blood and the expert skills of sashimi making. The Enshunada Sea and Lake Hamana, that surround Hamamatsu, are an abundant source of seafood. A wide range of foods can be enjoyed throughout the seasons, which locals are proud of. At this restaurant we ask our customers to take their shoes off to be seated in a tatami room. As you leave, we present a humble gift of origami cranes made by our staff with messages in them. All rooms are private with a kotatsu (heater) build into the floors. It is ideal for business entertainment. In recent times, it has been used more frequently for a first meeting place with families of newlyweds. It is also suitable for birthdays and other celebrations.

[Steak & Restaurant PAPOiYA] is highly received for serving rare Ishigaki Beefsteak. Among our various set menus, [Half & Half Set with the Highest-Grade Tenderloin & Sirloin] is especially popular where you can enjoy two different cuts; red tenderloin meat with less fat, and perfectly-marbled juicy sirloin. [Set with Steak & Spiny Lobster (from Ishigaki-jima Island)] is also highly recommended. Some guests from far away have a one day trip to enjoy our Ishigaki Beefsteak. Also, enjoy carefully-selected wine which goes well with meat cuisine. Please visit this special restaurant to enjoy dinner for special occasions, such as an anniversary date or for entertaining your clients. 

Founded in 1866, Ishiya is a long-established kappo restaurant in Kanazawa that has long been loved by food connoisseurs. The "spirit of hospitality" has remained unchanged, and visitors are greeted with carefully prepared dishes and a relaxing atmosphere. The restaurant offers a variety of delicious Japanese dishes, including the famous "Jibe-ni (Kanazawa-style stew)," which has been described as "Ishiya is synonymous with Jibe," and "Manjugai Ishiyaki (stone-roasted Manjugai shellfish)," in which the flavors of the ingredient are carefully extracted. The fine ingredients the restaurant procures daily are made into blissful delicacies and delivered to the guests. The restaurant's interior, with its gently swaying tapestries of washi paper and Kanazawa's typical Japanese atmosphere, is a relaxing space for adults to escape everyday life. From private rooms perfect for gatherings to a large banquet space recommended for parties, the restaurant can meet guests' various ne

It is a less than 1 minute walk from Yotsugi Station to this excellent, hidden eel restaurant in downtown. The specialty is trademarked [Tokuchu Katsuman], which customers will have to wait for about 40 minutes. Because we start to cook after being ordered. In spite that inconvenience, they will be happy when they taste it. The most recommended dish is Unaju (grilled eel with rice) of the branded [Bando Taro] eel. It has the crispy skin and melt-in-mouth soft meat as well as an elegant sweetness like wild eels. The sauce has been maintained for 36 years since the beginning of the restaurant, and goes best slightly hard rice. Kimowasa and bone senbei are served while the customer is waiting to have the Unaju served.

[Yokikan] is a tower built in the middle of the Meiji period. Over 100 years have passed since it was built, and now it has been restored as [Patio Daimon]. Our [Japanese Cuisine Shunka] located in it offers only kaiseki (traditional Japanese cuisine) courses with Shinshu's traditional vegetables and Nagano prefecture's proud brand meats. Chef Nakamura's policy is [to offer an abundance of savory dishes]. He has renewed the traditional kaiseki style with a wide variety of small-portioned dishes, into less number of more voluminous dishes, so that the guests can enjoy the seasonal ingredients to their heart's content. Have the ultimate happy moment with the luxurious seasonal cuisine, while enjoying the green trees from private Japanese tatami rooms with tables and chairs. In our space with an atmosphere, take the time and enjoy the flow of time with the sense of the season.