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Starting with Ristrante la Brianza, which opened about 20 years ago, Mr. Yoshiyuki Okuno has produced unique Italian restaurants with various approaches. DepTH Brianza, which opened in Azabudai Hills, is a restaurant that, as its name suggests, expresses the "depth" that he has cultivated over the years. The restaurant offers guests a variety of the finest ingredients from producers with whom it has close relationships. With only 12 seats, the restaurant's mansion-like interior provides a special atmosphere while the warm hospitality ensures a relaxing and comfortable dining experience. You can enjoy your private time with your companion or catch a glimpse of Chef Okuno at work in the kitchen. It is a place you will come back for more.

At Tokyo's Tsukishima, along the Nishi-nakadori Shopping Street, nestled on the 4th floor of a building, you'll find Sushi Suzuki. Mr. Suzuki, who had been active for many years at a long-established sushi restaurant in Tsukiji, opened his own restaurant in the spring of 2023, choosing the waterfront town of Tsukishima. With careful handiwork applied to seasonal seafood sourced from the Toyosu Market, he serves authentic Edomae sushi and delicacies. The nigiri (hand-formed sushi), made with the sincere desire to "serve people delicious sushi," is exquisite and perfectly blended with the rice while allowing the fish to take center stage. Also, various dishes are available, including a rich selection of delicacies and soup. The omakase (Chef's choice) course is the best way to experience the authentic delights of nigiri. The Japanese-style space is attractive, instantly enveloping you in a serene atmosphere from the bustle of the street. Perfect for dates, special occasions, and client dinners, and al

This Japanese BBQ restaurant,opened in the alleys of Akasaka, a competitive Yakiniku market, is like a hiding place. The grey restaurant inside has a chic look like the Grand Maison and a high-quality atmosphere made by wall mortars rendered by plaster artisans. The menu is one course with around 12 items that combine Japanese BBQ heated and flavored by skilled cooks and innovative Korean cuisine that lets you feel seasonal changes. Their meat is carefully chosen from cows that do not take Monensin (antibiotic). They pick up more delicious meat at the time, such as the dreamlike Tajima cattle "Tajimaguro" and Kawakishi Farm's Kobe beef. Don't miss the satisfaction of the Sommelier-supervised wine list too.

The chef, Mr. Satoru Tanaka, selects and purchases the finest Wagyu beef, then grills it over charcoal. Please enjoy the live counter Kappo dining experience and the refined Yakiniku prepared by the chef in a sophisticated place, Ginza. 

Jukusei-zushi Koshiro is a restaurant where you can spend time in a space with a white wooden counter with 10 seats based on the traditional Japanese style. In an elegant atmosphere with jazz music, you would enjoy the restaurant's special appetizers, such as [Koshiro-made Monaka], [homemade Karasumi], and [chilled crab cream croquette]. The restaurant also serves a special sushi plate with originally blended red vinegared rice topped with blue-backed fish such as wild Tuna, sardine, shellfish, and fresh shrimp, all of which are carefully selected and directly delivered from Toyosu market. Please enjoy a pairing of Japanese sake chosen by an owner-chef who is a sake sommelier and the time when you get enchanted by the mixed taste with wine and champagne selected by a senior sommelier.

It is said that technique is vital with warm sake (Japanese rice wine), but Mr. Oda prefers to place an emphasis on the experience needed to choose the sake that matches the situation. Without being overly particular about brands, he judges the ideal temperature for the sake in order to present it when it's perfect. Our chef, Yoshio Aramaki, acquired his experience by training at famous Japanese restaurants in Kyoto. His cooking revolves around the fresh fish bought each day at the market and other seasonal ingredients. An expert in Japanese cuisine, his diligent hard work results in wonderfully refined and delicate dishes. We endeavor to offer each customer the best cup of sake possible, taking into consideration their preferences and the food they're eating. With nine seats, the counter has a limited amount of space, but with its lack of superfluous decoration, it bears some resemblance to a Japanese tea room. Ours is place suitable for a mature, refined gentleman. It's the perfect place for one, or perhaps

In traditional kaiseki (course meal) dining, "Owan" bowl dishes are particularly important. Our bowl dishes include snow crab fritters, "Shogoin" daikon radish, mushrooms, red kidney bean greens and thick wakame (seaweed) topped with grated turnip. It is an elegant soup, with exquisite, vivid flavors. We only select crabs with the finest texture. A firm texture blends perfectly with the miso (fermented soybean paste) and the sweetness of the flesh. Recently we have used crabs from Kami, in Hyogo Prefecture, but we're actually more interested in sourcing the finest products available in season than in simply focusing on famous production areas. Proximity with out customers is also a distinctive trait of Kansai cuisine. Without being invasive, we like to hold moderate conversations with our customers, adapting to their desires and personal preferences, and striking a delicate balance that really takes years of experience to master. Our restaurant is rather small (roughly 10 square meters) and the floor space

The restaurant is the main dining of [HOSHINOYA Tokyo], a modernly-evolved ryokan (Japanese-style hotel) filled with cultures of Japan. The executive chef Noriyuki Hamada have acquired the third place for the first time as Japanese chef and the first in the fish category at [Bocuse d'Or International Gastronomic Competition] where all chefs of French cuisine from all over the world aim to be the top. He creates various [NIPPON Cuisine] dishes, using his French techniques with Japanese natural ingredients such as various [fish] and [wild plants]. The dish such as [Five Flavors of Delight (sour, salty, bitter, spicy, and sweet)] is an ancient Japanese way of thinking about food. Enjoy his elegant dishes served in Japanese tableware. At this extraordinary restaurant, you can experience his cooking philosophy that has spread to the world.

'Trimming meat (Niku wo Migaku)' means tenderly handling meat while removing excess fat and sinew. Migakishow Nagayama is a restaurant where the chef performs for guests by trimming Japanese beef right in front of them and then serving it. There are eight stainless steel counter seats when you open the black door with no sign. That is a special place where you feel as if you are in the kitchen. Mr. Nagayama purchases only Japanese beef that he has personally inspected; he sincerely considers the ingredients and respects the meat producers' intentions. The meal course evokes the four seasons in conjunction with seasonal ingredients, allowing you to fully enjoy the various aspects of the meat, including its original flavor and sweetness. "Trimming" of the meat is an enticing moment that will heighten your anticipation over the dishes. You are sure to be surprised no matter how often you dine here.