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Immerse Konbu (Dried kelp) into warm water to extract the flavor, shave the dried bonito at the last minute before usage....these are basic techniques of Japanese cuisine, and we make sure to follow them. We buy seasonal ingredients directly from the locations in which they are famous. For example, we ask farms in Fukui to send us crabs and farms in Shimonoseki to send us fugu (blowfish) in the winter. We procure champignon from Yamanashi in autumn, and ayu (sweetfish) from Gujo-hachiman in summer. 30% to 40 % of our ingredients are shipped directly from the farms. We can provide a private space for business meetings. We welcome families to use our restaurant for celebrations. We are friendly without being intrusive in our conversations with our customers. My wife and I basically run this restaurant and all staff members are young, so there is no need to hesitate when you visit us. Good for lunches, business meetings, family get-togethers and so on.

The winery restaurant Zelkova offers French cuisine using ingredients from Yamanashi along with mellow wines. A majestic zelkova tree greets visitors at the entrance. The executive chef is Mr. Hirota, who has worked at many famous restaurants. You can enjoy refined dishes such as "Yamanashi Fruit Salad," made with fresh fruit, and "Fujinosuke Poêlé," using Yamanashi's original river fish, which has rich flavor in its fine fat, in the course menu. The wines only a long-established winery can offer, such as the precious "Ishikura Wine," made in an fermentation stone cellar since 1885, are another treat to enjoy. With a calm atmosphere, the restaurant offers a view of beautiful mountains, so guests can savor their meals while feeling the nature and history of Japan.

Nikusho Kakurega offers high-quality beef carefully selected from various regions in Japan, mainly Yamagata beef. At night, it is an adult social gathering place for only members, and reservations are required. During the day, reservations are available for non-members, providing an ideal yakiniku restaurant to use for a special lunch. The meat is mainly rare, high-grade parts that can even be eaten raw. The chef, who knows all about meat, serves it in the size, thickness, and quantity that best suits the guest's needs. For lunch, you can enjoy the original taste of the meat with Iki salt instead of sauce in the "Premium Beef Wooden Box Course." You can also indulge in its deliciousness in "Sukiyaki for a limited time," served in a small pot with yakiniku. The restaurant's modern Japanese-style interior is perfect for relaxing with loved ones, entertaining guests on anniversaries, or for business entertainment.

Otobashi Sumiya is a quaint Japanese restaurant on the second floor of a building along the national highway. It offers "Kaiseki cuisine" and "Suppon (soft-shelled turtle) dishes" made with seasonal, high-quality ingredients. From the quiet entrance paved with pebbles, a lightly lit corridor leads to the lovely dining room with yukimi-shoji sliding doors. The Japanese-style room with elaborate ceilings finished by palace carpenters is turned into a wonderful space with chair table seating, allowing visitors to feel more familiar with the room's beauty. Reservations are only available for three groups a day. The owner's commitment to providing hospitality from the heart is expressed in each seasonal dish, full of color, flavor, and rich aroma. This is a restaurant to visit for important occasions, providing a blissful moment.

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.

More than 100 years history in a small village in Alsace, France, since the restaurant first put up the sign. [L'Auberge de l'ill] has preserved the 3-star rating since 1967, and continues to attract gourmets from all over the world. The Tokyo branch is a perfect restaurant where guests can relish the traditional taste. The white western style building has an atmosphere of noble's residence with chandeliers and furniture from France. The food served in this environment has the taste of utmost luxury. Not only specialties of the restaurant, but also the menu crystallizes the sense of Chef Shinichi Terada, are true to its name. Please enjoy the sensational gourmet experience in a gorgeous house restaurant in Nishi Azabu.

Ryoheisushi, located in a building basement near Ginza-itchome Station, appeared in 2023 and quickly became popular. Chef Shimada, who has devoted himself to Edomae Sushi, has relocated to Ginza to present his skills. He uses the best seasonal seafood, carefully selected from the Toyosu market, to create exquisite nigiri and seasonal dishes. Two types of nigiri courses are available for both lunch and dinner, and an omakase course is available only at night, a combination of dishes and nigiri. There is also a wide selection of drinks, including sake that goes well with the sushi, provided by the proprietress, a sake specialist. The restaurant is suitable for various occasions, with beautiful counter seats made of a single piece of hinoki cypress wood and calm private rooms. Although it is a high-class restaurant, it has an atmosphere that allows diners to enjoy themselves without feeling self-conscious. English support is available, so it is ideal for overseas guests to enjoy gourmet Ginza cuisine.

With steak as the main dish, specialties by Mr. Genshiro Saito, the owner-chef of Mejiro Shunkotei, are included in the courses. Customers can enjoy, with their five senses, the sublimation of high-quality ingredients with the chefs' skill. They can also gaze at the scenery of the Tokyo Station Building and Marunouchi area buildings, as well as the superb handling of the cooking, before their very eyes. Enjoying freshly cooked seasonal ingredients in the special seats makes the foods here masterpieces. The closeness that lets customers converse with the artisans, and the artisans make food with the customers, is the real charm unique to iron-griddled food. 

The prize, dried seafood ingredients in this high-class cuisine feature the fruits of the land: Jinhua ham, dried shiitake mushrooms, Chinese soft-shelled turtle wrapped in wontons, and more. Our head chef is from a farming family in Osaka's Suita City, and so we use organic produce grown in the Osaka area. That we use local produce as much as possible is a given, but we also try to add our own original touches. You might be able to describe the flavor of our food in scientific terms, but there's nothing clinical about the way it makes you feel. That's why we use both logic and intuition in creating our cuisine, making something that will linger on in your memory. We might even play little tricks on your taste buds. As for ambiance, we want to give our individual rooms a sense of privacy. Use them when you want to make a lasting impression on your partner or client, or for celebrating a special occasion, a birthday or wedding anniversary.