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Seasonal Japanese food and sushi Kaiseki cuisine, created with care piece by piece by an experienced chef who has shown his skill at long-standing, famous traditional Japanese restaurants. He continues to have high standards to draw out the best in seasonal ingredients, as these ingredients change from the start to the end of the season. The chef values a once-in-a-lifetime kind of hospitality with seasonal feelings. Leisurely enjoy Japanese cuisine with all 5 senses, along with Japanese seasonal culture with thoughts of hospitality infused in the food. 

The teppanyaki cuisine is a feast for the senses with a realistic atmosphere. Iwasaki is an ideal choice for an important occasion. This restaurant is a hiding place where you can taste the best ingredients, such as A5 grade Kobe beef, A5 grade Japanese black beef, seasonal vegetables, and seafood selected by a chef who has devoted himself to teppan cuisine. A total of 13 seats are available inside the restaurant, all of which are counter seats. The sophisticated space makes the presence of the ingredients even more impressive. Each seat is spacious, allowing you to relax and enjoy your meal. In addition to recommended courses to satisfy teppan cuisine, special courses for birthdays and anniversaries can also be arranged! This is a perfect place to visit for a memorable evening with that special someone! It is a designated registration store for Kobe Beef by Kobe Beef Marketing and Distribution Promotion Association.

Teppanyaki Sangamori has been well-loved in Fukuoka since its establishment in 2009. After moving to the landmark CAITAC SQUARE GARDEN in Tenjin in 2020, it is now crowded with local customers and tourists, delivering an extraordinary dining experience. The restaurant's specialty is teppanyaki, featuring rare Iki beef and other Kyushu-produced Japanese beef and high-grade seafood such as Ezo abalone and Ise lobster. Both lunch and dinner menus are varied, and the course structure is attractive. With teppanyaki as the main dish, sashimi and unique vegetables as appetizers, and soba noodles to finish, you can enjoy various food in a single course. The restaurant is suitable for multiple occasions, with counter seats where you can see the chefs at work, table seats, and private rooms. It is a great place to enjoy Fukuoka's gourmet cuisine!

A panoramic view of Osaka from the top floor shows different aspects on each side. At Table36, the signature restaurant of Swissôtel Nankai Osaka, you can enjoy a meal while enjoying the beautiful view that changes with time. The restaurant offers a buffet for lunch and course meals for dinner. Under the concept of modern European dining, it uses fresh herbs and vegetables from "The Sky Farm," a hydroponic vegetable garden set up at the entrance. The menu fully uses seasonal and local ingredients, giving the dishes a gorgeous and savory flavor, and the aroma creates a special atmosphere. You will have a luxurious moment with beautiful views of Osaka and a wonderful dining experience.

[Ukai Toriyama] sits silently in the lush green ravine of Oku Takao. Starting from gassho-zukuri style kominka (old Japanese house) from Hida, this large area is dotted with Japanese traditional houses. In such a nature-rich place, you'll get to savor carefully-selected chicken grilled with charcoal on a hearth, and many more delicacies oozing out the rusticity of this area. Seasonal ingredients, varying according to the time of the year, are turned into colorful course dishes. There are tatami rooms of all sizes in full Japanese style, that are perfect for family celebrations, business dinners, and other special occasions. The panorama from the windows is spectacular as well, as you get to enjoy the colors of the seasons from the inside of your room. You'll be lulled by the sound of the river and the birds chirping, as well as the light of fireflies in the summer. Head here when you feel like getting away from the city grind and treat yourself to an otherworldly experience.

Always appearing in a course, our foie gras crispy sandwich is a dish that you eat with your hands - knife and fork optional. Sometimes served with strawberry cream added and sometimes coated in caramel, these variations on flavor get a lot of attention. To add coloring to our course offerings, various vegetables are brought in from farm producers in areas such as Yachitama in Chiba. We might select them by choosing from the samples, or, alternatively, take the producers' recommendations. We even use unusual vegetables, like yellow turnips, in making our dishes attractive. Chef Kaneko has said that "adding surprises while clearly expressing our concept is what this restaurant strives for." Sometimes bold, sometimes classical: the thoughts expressed by our chef can be felt through the variations in the dishes. In our restaurant interior, something to note is the lack of a wall separating the kitchen and the customers' tables. Chef Kaneko says, "Being able to hear what the customers say makes a big difference."

USHIGORO Bambina only uses rank A5 Japanese black wagyu. Wine has been carefully selected under the supervision of the famous wine expert, though it is reasonable, such as comparable to expensive wine. Wine goes well with the meat of the highest quality. USHIGORO Bambina wants you to enjoy eating meat and wine together. On the concept of "Offer the incredibly delicious meals at reasonable prices!" they promise the excitement of postprandial overwhelming cost performance.

"Seiro" is a dish in which a grilled eel is steamed in a seiro (steaming basket.), making the eel and rice fluffed up. "Unasashi (raw unagi)," available only on the course menu, is prepared by marinating unagi in kombu kelp and served with  Irizake (plum-infused sake sauce). A corner of Asari Benten Nagaya street, marking time since the Taisho era, has now been reborn as "Unasho" with a hope to value relationships with people. The restaurant is equipped with counter and table seating and private rooms on the second floor. The interior is carefully polished to a sheen and luster and gives the impression of many years of history. Beautiful light spills through the lattice windows at night when the lights are on inside the restaurant. Lunch features set menus so that even a single person can easily visit the restaurant, while courses and a la carte dishes are available at night. It is a great place to go on a date, for entertaining, with the family, or when you visit Kawagoe for sightseeing.

Fluffy and tender meat sprinkled with fresh breadcrumbs is fried in oil at an extra low temperature. After being carefully fried for 15 minutes, it is taken out of the oil and left to be completely cooked with the residual heat, that is why it takes more than 20 minutes to cook the cutlet, one of the best in Tokyo. Its crispy batter with a good aroma melts immediately in your mouth, and you will feel the tender yet strong savory taste of the meat. The restaurant had advanced [pork cutlet], a familiar food to something new nobody knew. The cutlet is made with the ultimate pork, bread crumbs, oil, pot, and the spirit of the skillful chef. No wonder the restaurant is always full.