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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.

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.

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.

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.

Located in an old Japanese house standing at the base of a mountain and surrounded by peaceful rural landscapes, Utsuwa Ryori Sano is a place to enjoy seasonal Japanese kaiseki. With menus for New Year’s, Hinamatsuri (Girls' Day), spring, the rainy season, summer, autumn, and winter, it is possible to taste seven different menus each year and fully enjoy the seasons. Arranged on tableware by modern ceramic artists, each dish is thoroughly thought out in terms of color, texture, aroma, and flavor. These dishes will fill your heart as well as your stomach. Seating consists of entirely private rooms, and you can choose between authentic Japanese tatami mat rooms or modern table seating. You can make your choice based on the situation, which may be an engagement, an introduction, or a date. With a view of the vibrantly green garden, this ryotei has received a star from a well-known restaurant guide.

Restaurant Synager is a hiding place for adults built from a reconstructed traditional Japanese-style Machiya house. At this much-talked-about restaurant, customers can enjoy masterpieces of French cuisine in a casual atmosphere. There are 2 French courses available each for the afternoon and evening, all of which freely command the synergistic effects of the fragrances, flavors, textures, temperatures, and colorful ingredients. All course options feature a special food experience that can't be tasted anywhere else. The restaurant has a collection of beautiful masterpieces that shine with the senses of Mr. Kitagishi, the owner and chef who studied at famous Kyoto restaurants. The wine, which further enhances the food, is selected by the expert chef, who is also qualified as a sommelier and herb coordinator. The homemade drinks, cocktails, and aromatic water distilled at the restaurant are all highly fragrant and invite customers to a dazzling food experience like no other. This French restaurant is perfect fo

Minami, with its stage-like open kitchen, is a teppan-yaki restaurant where you can see skilled teppan-yaki chefs cooking right before you. The Senshu vegetables, mainly from Senshu Agri, are not only delicious, but their shape is also a must-see characteristic, and are displayed as objets d'art in the hotel. The various vegetables that change with the seasons are prepared in different ways. Leafy greens and fruit vegetables are cooked quickly, while root vegetables are slowly steamed and grilled on an iron plate. The individuality of the ingredients is enhanced, and tasting as is without adding anything at first is recommended. The restaurant offers a variety of beverages for pairing, including wines and the well-received "Swissôtel Osaka Junmai Ginjo" sake. The high level of hospitality, such as attentiveness, care, and concern, is one of the special qualities you can expect from a hotel.

aga-ri is a reservation-only restaurant in Tenjin where customers can experience excellent service from a highly experienced chef. It values the sensation only a restaurant can deliver, such as the fine tastes that change depending on how the pasta and sauce are mixed, the heating that ascertains the uniqueness of the ingredients, and the surprises sprinkled throughout the dishes. Another important theme is the passing down of excellent ingredients. Today's ingredients, such as the eggs from Ishimoto Farms used in pasta, wheat from Kyushu, seasonal vegetables, and fresh fish, can be confirmed on the menu. The wine is selected by a chef who also serves as a sommelier. Special courses for business entertainment and anniversaries are also available upon request. Enjoy the pleasure of visiting a restaurant and share it with your loved ones. 

Enjoy our [Recommended Courses] (reservations are always required) with French dishes filling with a new sense of the season at [BERNARD]. Our chef does not want to have specialties, but rather keep developing new recipes with the sense of the season. His unique view of the world attracts many people from inside and outside Ishikawa prefecture, and our restaurant has received the first stars in the Hokuriku region. We offer course meal for each lunch and dinner, consisting of various dishes such as amuse-bouche, main dish, and dessert which will keep you being surprised, smiling, and giving a happy aftertaste. Our ingredients, mainly seasonal vegetables, and seafood, are from Kanazawa and all over Japan. Each plate consists of the main ingredients and many others, creating the best seasonal harmony in your mouth. We serve the best cuisine in a natural and relaxing space. Please visit this special restaurant with someone important.