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This is the third restaurant of sushi kappo [shirohacha], which runs restaurants within walking distance from JR Toyama station. It is a 5-minute walk from Toyama station, a great location for both locals and tourists. Their specialty is sushi and course meals prepared with fresh seasonal seafood purchased at the market by the manager, who is also the head chef. The restaurant's seating is versatile, and people can enjoy their time in a private room or at counter seats depending on the occasion and number of people. They confidently call the rooms "private" as they are able to make private space from a small group of 3-4 people to a large group of around 30 people. Seasonal gourmet of Hokuriku and Toyama dining at such settings will make you feel luxurious at any occasion, from business meetings to family dining.

[SHIROSAKA - Sumibi Kappo] serves Japanese cuisine filled with the sense of the season. Our restaurant quietly stands close to Akasaka Station, away from the hustles and bustles of the big city. After passing through the cozy stone pavement and the entrance with a white shop curtain, is the warmth of wood in a Japanese space that will comfort and relax you. Enjoy our [Recommended Seasonal Course] using an abundance of seasonal ingredients, such as exquisite [Charcoal-Grilled Alfonsino, Marinated with Kinome Miso (miso mixed with young Japanese pepper leaf)] with a fluffy texture, created by our skillful chef. To enjoy wine and sake (Japanese alcohol) with our course, [Omakase Paring] is highly recommended where we select for you the ones that will match your meal. We are also ideal to entertain guests from foreign countries, as English speaking staff are available.

SHISHA LOUNGE MARRAKECH is a dining bar just a 3-minute walk from Tenjin Station. The inside is dimly lit by lighting and chandeliers obtained from Morocco. It features arrangements of European antique sofas and furniture, giving Marrakesh both an international mood and a relaxed atmosphere. The expansive menu has both Western and Middle Eastern cuisine, and all dishes, including the cake and dessert, are carefully handmade. They usually have over 70 kinds of cocktails, and they can even make drinks that aren't on their menu. In addition, they have many options for alcohol, including beer and highballs, and soft drinks, including coffee, black tea, and herb tea. This restaurant is recommended not only for those who enjoy shisha but also for those who want to enjoy an exotic atmosphere and cuisine.

Our shop's soup is most best for making "soy-sauce ramen". It is carefully simmered for over a month in order to get the perfect shoyu tare sauce. From this complex process, its profound flavor is achieved. Not a fan of frozen meat, we only use fresh Hokkaido meat for our roasted pork fillets. Because we are also opposed to dense soup, we add water to achieve just the right amount of richness. We have always believed that even the flavor of the soup should connect with the customer's heart. "Unchanging spirit and sincere service" is our motto and we constantly aim to serve our customers with a smile. Aside from the ramen, the building in itself is noteworthy. Constructed at the beginning of the Showa era, this stone warehouse has a dignified charm. Inside, there is an atrium with plenty of open space for an enjoyable dining experience.

Our freshly prepared sashimi (raw fish slices) is brought to you by way of an exclusive supply route that allows seafood caught in the morning to be served the same day at noon, which offers a level of flavor you can’t miss out on. Also, when preparing sashimi, we sometimes let the fish rest for two to three days to extract the unique taste of the fish. In addition to that, we like to use ingredients from chef's hometown Yamanashi Prefecture as much as possible. Therefore, we prepare our croquettes using lean ground meat from Koshu beef, which goes well with the nagaimo yam. we want guests to discover something new through our cooking, which gives us the incentive to work hard every day to present guests with the best seasonal flavors Yamanashi Prefecture has to offer, along with great sake. Our restaurant is nestled quietly in a back alley of Sangenjaya, a noted gathering spot for foodies. The secluded location is perfect for dating incognito, and there is also a private room where you can spend your time

Their dedicated wholesaler selects the freshest and fattiest fish every morning from the finest fish that come to Toyosu Market from all over the country. Furthermore, their sushi vinegar is a unique blend of several types of red vinegar and rice vinegar, a taste that has never been seen outside. The Edomae Sushi made by skilled chefs will make you smile with its indescribable taste. The restaurant also offers seasonal Japanese cuisine of seasonal delicacies. It has prime counter seating where guests can see the chef's craftsmanship and comfortable table seating for families and groups. At Shutoku 2nd Branch, private rooms are available for a relaxed and uninterrupted dining experience. This renowned restaurant attracts many people on special occasions such as client dinners, anniversaries, and family celebrations.

Their pizza may be simple, but it offers deep flavors; the acidity of tomato, the mellowness of cheese, and the fragrance of basil strike a delicate balance. This restaurant especially pays attention to the pizza dough-it is the cornerstone of a pizza's taste, after all. Chef Ogasawara has studied the art of making pizza dough with a true passion, developing his flour blend and low-temperature fermentation techniques that gives the pizza the ideal texture and taste. A craftsman must always keep in mind that while they might be baking countless pizzas every day, to the customer, the pizza received is all there is... every single pizza should be truly special. They have been open for more than a decade now and never taken a day off, always preparing the dough and striving to give the same quality to all of the pizzas. Freshly baked pizza is really the best there is. In order to serve the pizzas just a little bit quicker, they have designed the restaurant space with the kitchen in the center, surrounded by count

[Solo Piazza Napletana] opens its 4th restaurant in Dai Nagoya building. It owns already three restaurants; the main one in Osu, another in Nagoya city and Taiwan. Yet another in Korea is coming soon.We use flour, cheese, tomato sauce and olive oil from Naples and serve genuine Naples pizza at the same price as in Naples. All our restaurants are booming thanks to reasonably priced pizza by Mr. Makishima who won Pizza Napoletana S.T.P. World championship after passing strict examinations.Pizza and other food are cooked in a wood-fired oven, thus offering excellent taste that home cooked pizza cannot.Made by Stefano Ferrara and shipped from Naples, the wood-fired oven bakes the pizza one after another, drifting good smells and stimulating appetite.

With seafood that would be okay to eat as sashimi, local vegetables and more, about 30 varieties of kushiage (fried skewers) made using fresh ingredients are available on the daily specials menu. With delicious raw ingredients undergoing careful preparation to make even more delicious kushiage and toppings, each one is uniquely spectacular. In addition to the ingredients obviously being fresh, we're also particular about the breading. The oil used is a house blend, and the fine panko breadcrumbs have to be light and crispy, so you can eat plenty without it weighing down your stomach. We don't just line up all the skewers on a plate at once. We set them on the counter one at a time at the pace that the customer eats, so you always enjoy delicious kushiage that's just been fried. With a spacious counter, this is a comfortable, relaxed restaurant. The calm atmosphere makes it a refuge for adults. We can handle dates, business meals and other various situations.