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I think a restaurant's ability is clearest when looking at its appetizers. Dishes at a restaurant with delicious appetizers will all be delicious. Appetizers are easy for chefs to try ideas. We are always trying new things. Carpaccio made with chicken. It looks simple, but really, it is thoughtfully prepared. Once all of the tendons are carefully removed, the meat is added with kombu overnight, then finished with an original yuzu-pepper sauce. More than anything, we want our guests to feel at home, relax, and have an enjoyable time. We aim to help by providing memorable dishes. We are happy to accommodate anniversaries and celebrations. Guests are more than welcome to stop by any time for a simple glass of wine and a snack.

There are counter seats and box seats at the restaurant. At Steak House Omi, guests can see the chef cooking from all of these seats. People are amazed at the excellent performance on the griddle right before their eyes. The black Japanese beef steaks from the high flames are all exquisite. A wide variety of seafood dishes using fresh seafood are also available. If you make a reservation, you can enjoy high-end ingredients such as lobsters and abalones. The restaurant's interior is based on the color black, creating a chic and relaxed space with an elegant atmosphere. The retro style gives it a sense of elegance. You can spend a relaxing time with a glass of wine or a glass of sake. This restaurant continues to be loved by the town's people for entertaining guests, celebrating anniversaries and birthdays, and family events.

Our signature Yakitori (grilled chicken skewer) menu items include negima (chicken and onion) and tsukune (chicken meatball). Each and every one of our yakitori skewers is pieced together with the utmost care. Our menu also features an abundant selection of delicious items for guests to check out and enjoy. Our domestic Tamba chicken is deep and flavorful with a nice level of umami (pleasant savory taste). This is because each chicken is raised in a calm environment without experiencing undue stress. The charcoal grill is perfect for drawing out the flavor and aroma of the chicken. We go out of our way to provide dishes to please even yakitori veterans. We use a simple approach when it comes to the preparation and seasoning of our yakitori since we want to get the most out of each ingredient’s inherent flavors. We also have a selection of wine and Japanese sake to pair with our food, ideal for a great night out with friends or colleagues.

Sumibi Kushiyaki Ando offers grilled skewers and creative cuisine using brand-name chicken from Miyazaki Prefecture in a relaxed Japanese atmosphere fully furnished with private rooms. You can enjoy unique dishes prepared by a chef with a French background, such as skewers of "Nichinan chicken" from Miyazaki Prefecture, carefully grilled over quality charcoal and a la carte dishes that are beautifully presented. The interior of the restaurant is stylish yet relaxed. The restaurant is suitable for many occasions, with counter seats ideal for one person, table seats for friends and dates, and two private rooms for up to 20 people. The restaurant is easy to reach from Shinjuku Station, with just a 2 to 3 minutes walk, so this restaurant is recommended for both private and business occasions.

Our specialty is beef tongue served with a luxuriously thick cut. The thickness of the tongue, its brittle texture, and the fat that spreads inside the mouth may be too addictive! We also offer specially-picked, fresh, high-quality black-haired Japanese beef, and our kimchi (fermented vegetables), tare (sauce), and dressing are all homemade. In order to satisfy our customers, we try our best to provide large portions for a fair price. Course menus start from a very reasonable 2,000JPY! The seats are hori kotatsu (dug-out heated seats), in which you can freely stretch out your legs, and there's enough space for a huge banquet. There are also table seats for various occasions such as family gatherings and couples on dates.

Only 1-minute walk from [Yokosuka-chuo] Station on Keikyu Main Line. This yakiniku (Japanese BBQ) restaurant is operated by the old-established meat shop [Yokosuka Matsuzakaya] in Yokosuka city, with over 110 years of history. Their truly savory meat is carefully-selected by the master who has a deep knowledge of meat and strong passion. Their motto is [to hand cut the meat] and [not sticking to brand meat]. They serve only the Grade-5 Japanese black beef, by perfectly cutting the best cuts of the day to bring out its savoriness to its maximum. Their [Recommended Assortment] is an assortment of the day, with the amount adjusted to the number of the people. It is not bad to enjoy meat in a dynamic way, but at this restaurant, it is recommended to take your time and enjoy the taste of the meat. 

"We want guests to fill up on delicious eels." With this concept as the basis, Charcoal Grilled Eel Fuji, established in Nagoya in 1995, is a restaurant that attracts guests with impressive taste. In 2023, this famous restaurant opened on the 8th floor of the Daimaru Kyoto Store on Shijo Dori in Kyoto. Being the first branch in western Japan, it is crowded every day with people smiling and enjoying the delicious eels. Only the largest of the best blue eels are selected, opened from the belly in the Kansai style, and grilled over a charcoal fire. The surface is crispy, and the meat is plump and juicy, and when combined with a secret sauce, it has a superb taste. An abundant menu, including the famous "Eel Bowl" and authentic "Hitsumabushi," is also a great part of the restaurant. The Michelin star and selected as one of the 100 best restaurants on the Tabelog Guide site are also proof of its excellence. It is a wonderful place for locals as well as traveling gourmets.

Based on recipes deciphered from documents dating back 200 years, they have recreated the Edo cuisine loved by the people of Edo (old Tokyo) based on the concept of "Study the old to understand the new)." This new restaurant in Nishi-Shinjuku offers carefully prepared courses of seasonal ingredients, incorporating both Edo-style sushi and the original Edo cuisine. The head chef trained at a starred sushi restaurant in Tokyo and honed his skills. You can enjoy course meals designed to go well with alcoholic beverages.

Seasonal Japanese food and sushi Kaiseki cuisine, created with care piece by piece by an experienced chef who has shown his skill at long-standing, famous traditional Japanese restaurants. He continues to have high standards to draw out the best in seasonal ingredients, as these ingredients change from the start to the end of the season. The chef values a once-in-a-lifetime kind of hospitality with seasonal feelings. Leisurely enjoy Japanese cuisine with all 5 senses, along with Japanese seasonal culture with thoughts of hospitality infused in the food.