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Ordering our sweet and sour pork, you'll encounter the tartness of lemons, sherry vinegar, black vinegar, white vinegar, and two kinds of tomatoes. We add a variety of ingredients to bring forth an even fuller flavor. In other dishes, we use asparagus sent from Tochigi, brimming with rich savoriness in spring. We also go out to the farms ourselves to carefully select them. If they're too slender they'll have a bad texture, but if they're too thick they'll taste bland, so we choose only the ones with just the right size. Here, we have a closed-type kitchen, so we don't have many opportunities for direct contact with our customers. That's why, no matter how busy the restaurant may be, our chef endeavors to go out and chat with each guest. He takes requests, and explains our dishes in detail. Our interior is decorated with black, white, and a little gold. Starting with the arrangement of our tables, we aim for perfection in our furnishings, so our color palette is restrained.

Sabatini di Firenze Tokyo Branch is an offshoot of the original restaurant in Florence. Since 1980, this restaurant has served only pure, authentic Italian cuisine. Chef Baldi, who honed his skills at a restaurant with Michelin stars, offers exquisite cuisine with the authentic flavors of Italy. The original restaurant is half a world away, but diners can enjoy the luxury of tasting its 100-year-old traditional flavors and local cuisine here in Tokyo. Fresh ingredients are carefully selected from all over Japan and prepared in the Tuscan style to bring out the best in them. The well-stocked cart, which has "pasta" prepared in front of guests and a choice of "desserts," is also very popular. About 500 types of wine, some that are imported, are available. The restaurant also has a large selection of high-grade sake to suit all tastes.

Yoshinari Honten, located on the first basement floor of Marunouchi Brick Square near Tokyo Station, is a sister branch of the popular seafood restaurant in Shibuya. Since its opening in 2019, the restaurant has been loved by people of all ages at Tokyo's land gateway, serving various dishes that bring out the best of natural fish and alcoholic beverages such as sake that go well with the seafood. In 2024, new menu items appeared at this remarkable restaurant. Three sushi courses that include authentic sushi and seasonal Japanese cuisine can be enjoyed only on Saturdays, Sundays, and holidays from 12:00 pm to 8:00 pm. The "Premium Nigiri 10 pieces Course" is especially satisfying both in taste and quantity. There is also a plan that includes a sushi-making class for nigiri and rolls. It is well-received by domestic and international guests traveling to Tokyo, who can fully enjoy the delicious and valuable sushi-making experience.

Since we are an izakaya (Japanese pub), we love Japanese, Western, and Chinese style cuisines. However, if we had to choose just one dish, it would be shrimp balls made from fish paste and minced shrimp that have been crisply fried. They are exquisite when dipped in tentsuyu (sauce for tempura). We purchase fresh seafood mainly from Iwate. Since we have been in business, we have never used frozen seafood, especially not for sashimi. Our number one goal is to hear "delicious", "reasonably priced" and "will be back" from our customers. To achieve this, we offer delicious and ample dishes with a reasonable price. We use the newest beer tap that can serve Asahi Extra Cold draft beer at a temperature of -2 to 0 degrees. Come and fully enjoy our well-chilled draft beer.

SAKE BAR CHOCO CHOCO offers Japanese cuisine, including dried fish and various Japanese sake. The high-quality dried fish, delivered directly from Numazu, are handmade by the Hyper Creator. To accompany its deliciousness, sake, served in a champagne glass, is recommended. The saltiness and flavor of the dried fish enhance the mellow taste of sake, creating an exquisite marriage. Also, the creative obanzai (side dishes), which can be savored in small portions, are excellent. The restaurant has only counter seating, making it easy to visit even by oneself. The combination of dried fish and sake is a wonderful opportunity to enjoy traditional Japanese food culture. Enjoy a heartwarming time with friends and loved ones or guests from abroad.

Maruhai offers courses of excellent dishes featuring local seasonal fish. The owner is a skilled chef who has a keen eye for fish. Reservations are recommended for this izakaya (Japanese pub), which makes the most of its ingredients and serves delicious food that goes well with sake. As the name "Maruhai (means sake cup)" implies, it is particular about the sake that enhances the food and has the largest selection of sake in the prefecture. Famous sake "Keigetsu" from the Tosa-Reihoku region is shipped directly from the brewery. Various banquet courses are available, including the most popular course for business entertainment and dinner (from 5,500 JPY), a casual course (from 3,800 JPY), a course suitable for special entertainment and dinner (from 7,500 JPY), and a luxurious course (from 10,000 JPY) that includes grilled eel, Tosa Akaushi beef and Ise lobster. Feel free to make a reservation.

Our original Ishida Mitsunari, Otani Yoshitsugu, and Shima Sakon cocktails are inspired by the rich history of military commanders in ancient Hikone. These craft cocktails are made with the freshest ingredients, with the perfect balance of sweet, sour, and savory tastes. Our cocktails are made with seasonal fruit to bring a fresh taste to every sip. Some of our most popular menu items are our locally sourced smoked venison and Omi Beef bolognese, each bursting with the flavors of the meat. We pay attention to the needs of every guest that comes into our establishment, and work hard to see that they feel comfortable while they are here. This is the only cigar bar in all of Shiga Prefecture and we warmly welcome guests who are new to cigars. We serve many cocktails that pair well with cigars. In addition to seats at the bar, we have private rooms that can be reserved for four people. These private spaces with jazz piping through the speaker are perfect for relaxing with a drink. Use the space for a girls party,

Opened by Park Samsoon, known for being the first woman to obtain a first-class license for the Korean national technical cooking test, Kanmiichi has been a well-loved restaurant in the Korean town of Tsuruhashi for more than 40 years. Following in its footsteps, Samgyetang Niru Hanare was opened under the concept of "introducing Park Samsoon's samgyetang (Korean chicken soup) to the world," which had been the restaurant's specialty. The only meal on the menu is the "Samgyetang Gozen," based on a recipe handed down from generation to generation. The samgyetang, which is slowly simmered for half a day, and banchan, seven kinds of side dishes, are carefully prepared by hand, using carefully selected ingredients. The restaurant, with only 18 seats at the counter, has a calm and stylish space. Reservations are required, and all start at once (70 minutes). So please check the official Instagram before visiting.

Our carefully-selected meat is matured before being stored in order for our guests to experience it at its prime. The steak is usually served rare, but can be grilled to suit your taste. We use Kobe beef and domestically-reared Japanese Black 'wagyu' beef. We procure only meat of whose quality we are truly convinced. We also place a great deal of importance on cultivating strong relationships with our trading partners in the meat industry in order to procure the finest meat. We make no compromises in the selection of our ingredients, and believe that we offer added value to our customers by serving those ingredients in their prime. In addition, we strive to create a down-to-earth atmosphere in which customers can take their time and relax while enjoying their meal. Our restaurant interior, with its high ceiling, plenty of space and tasteful furniture and fittings, offers the perfect setting for diners who like to enjoy their meals at a leisurely pace. While suitable for a wide variety of purposes, it is the p