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Teppan Dining Kuroichi offers a chunk of aged fillet meat grilled before you. This restaurant, run by a meat wholesaler, is a place to savor a new style of " block steak & yakiniku (Japanese BBQ)." Various aged meats, mainly fillets, are served in 1kg chunks and are recommended to be shared by several people. Usually, everyone can easily eat 300 to 400 grams per person, but the size of the meat can be consulted. In addition to block meat, you can enjoy popular cuts of meat such as "rib roast" and "beef tongue." There is also a wide selection of wines that go perfectly with the meats. Spend a delicious and enjoyable time in a relaxing space tasting high-quality "aged meat and wine" in the semi-private rooms.

Kushiyoshi is a sophisticated Japanese modern space where you can relax and enjoy creative Kushiage (deep-fried skewers) made from carefully selected ingredients. Each skewer is deep-fried with care and served hot and fresh at the perfect time. The "Angel Shrimp Kadaifu Rolls" and Shiso-flavored "Scallop with Caviar" are just a few examples of elaborate dishes that best use the ingredients. With seasonal ingredients, the menu changes with the seasons, adding to the enjoyment. As for drinks, the wines prepared to accompany Kushiage are highly recommended. The first floor has counter seating with an open kitchen, and the second floor has tatami room seating with a high-quality atmosphere, making the restaurant suitable for all needs, from date nights to banquets.

Niku no Tajima offers a wide variety of meat dishes, from Yakinik (Japanese BBQ) to Shabu-shabu (boiled meat slices), Sukiyaki (hot pot stew), and steak. It buys only A4 and A5 grade female cattle by the head, mainly Matsuzaka beef, directly from the market, so you can enjoy tender, high-quality meat at an affordable price. The yakiniku, in particular, provides various parts of meat and organs. You can have your meat with your favorite flavor, such as wasabi soy sauce with a spicy taste, ponzu (citrus sauce) for a refreshing taste, and simple salt. The second floor of the restaurant is a Yakiniku restaurant, and the third floor is a Shabu-shabu, Sukiyaki, and steak restaurant, both with tatami mats and sunken kotatsu tables allowing you to stretch out your legs. Come spend a blissful time at Niku no Tajima, providing you with all the high-quality meat you can taste.

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

Teppanyaki Kobe offers the opportunity to enjoy how carefully selected ingredients are brilliantly cooked with skillful techniques. Guests can savor to their heart's content various delicacies that are concentrated with the flavors of the ingredients at the counter seats overlooking the panoramic view from the 22nd floor. Both lunch and dinner courses are full of seafood as well as Japanese black beef. According to the guests' needs and wishes, the restaurant will elegantly create a special time to spend with someone special. Luxurious ingredients such as Kobe beef and black abalones are cooked perfectly in the unique teppanyaki style. The restaurant's relaxing atmosphere is perfect for those who want to spend a leisurely adult time and is a must-visit teppanyaki restaurant for anniversaries.

The dry-aged steak passed on from the original restaurant in Brooklyn is crispy on the surface, savory and crispy, and the more you chew it, the more delicious it tastes. Peter Luger Steakhouse Tokyo is committed to the entire process, from dry-aging to grilling. It starts with the choice of meat; not just any American Prime Grade Beef will be good enough. Through tireless efforts, the taste and quality acquired from Brooklyn are maintained. The restaurant has three floors, with a bar counter on the first floor and table seating on the second and third floors, designed using the atrium. All floors are equipped with private rooms, which are elegant and calm. Enjoy blissful dishes in a spacious setting for a special occasion such as a date, business entertainment, or an anniversary.

As you come through the entryway overflowing with greenery, this stand-alone building seems far removed from the hustle and bustle of the city. Le Bourguignon may be Tokyo's best French restaurant, but it's not particularly ostentatious. Chef Yoshinaru Kikuchi's unpretentious personality shines through, helping to create a warm atmosphere that makes you feel as though you might actually be in Burgundy, France. He is, however, very fastidious in his cooking. While his cuisine doesn't make a display of being unique, his classical training and skills breathe life into the smallest details of each dish. The chef is also well known as a connoisseur of fine wines, having visited many a producer during his studies in Burgundy. Truly rediscover the charm of French cuisine by enjoying one of his choice Burgundies with your meal.

Ginza Rokkakutei is located a 2-minute walk from Ginza Station. It was opened in Tokyo to offer guests a taste of "Kushiage," a familiar food in Osaka. As the restaurant's name, "rokukaku," means "five senses" combined with "sensation," you can enjoy dishes that stimulate all five human senses to the fullest. The restaurant dares to offer only omakase courses because they want customers to "taste delicious seasonal ingredients. This allows you to taste carefully selected seasonal ingredients at their most delicious. The warmth of the wood overflows into the interior of the restaurant, making it very comfortable. It is a restaurant that can be used for any occasion, such as stopping by on your way home from work or having a leisurely meal with friends or loved ones.

Less than one year after opening, Yamaji Yosuke has firmly secured its place as one of Kyoto’s most popular French restaurants. While the strong decision by the chef to name the restaurant after himself is the first thing to catch your eye, this choice has its roots in the world of top level French gastronomy. It was in France that Chef Yamaji spent over 10 years honing his skills, holding high-level positions in such famous and eponymously named restaurants as Paul Bocuse, Alain Ducasse, and Joel Robuchon. With a variety of dishes born of his skill and crafted using the finest Japanese ingredients, Chef Yamaji is garnering attention from foodies with his originality and creativity. Here, you can enjoy cutting-edge cuisine while relaxing in a small Kyoto house.