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We are a farmer's restaurant offering traditional Japanese dishes made with organic ingredients. Enjoy our popular healthy dishes using more than 100 kinds of vegetables and herbs from our farms in Shizuoka Prefecture and Hokkaido, where we keep the soil in good condition and adopt natural farming methods without agricultural chemicals and chemical fertilizers. Our recommendation is a set menu based on Japanese home cuisine (the content may vary depending on the season and stock conditions). We carefully select and use natural rice, vegetables, and seasonings. The inside of the restaurant has a bright, open ceiling space with big windows from where the gentle natural light shines. Our kitchen is also very impressive being surrounded by counter seats. As we are in a building complex with a shop next door, you can also buy organic vegetables. 

Our signature Seasonal Roasted Fish uses carefully selected fresh fish that comes in from Tosashimizu and various local ingredients picked right here in Nara. And our Yamato duck, which is another one of our signatures, is raised in the city of Gose and it has a nice balance of lean and fatty meat, as well as the mild flavor that duck meat is known for. We even recommend it to guests who tend to dislike duck meat. An even better, the flavor of the dish changes from season to season with ingredients like radish and spinach. Our menu focuses on seasonal ingredients, and because of that we experiment a lot before the menu is finalized. Therefore, our staff makes sure to test each and every dish to ensure that it meets their strict standards before we serve it. We have a wide and spacious interior with a flexible table arrangement that’s perfect for hosting parties and get-togethers. In addition to that, we also maintain an extensive collection of wine to pair with each dish, as well as an all-you-can-drink bev

Tuna botargo is a speciality of Sicily. The dish itself, consisting of the slightly thicker spaghettoni, mini tomatoes, and chilli, made for enjoying the salty, rich flavour of the botargo, has a characteristic flavour of Sicily. Tuna botargo is a traditional food of Sicily, a prosperous island for tuna fishing. The characteristics of Sicilian botargo are its slightly high salt content and rich flavour. It's primarily incorporated in pasta dishes and appetisers. Sicilian restaurants have a light-hearted atmosphere where the staff and guests are all close, mutually referring to each other as "ciccio" (a friendly pet name in Italian). That same desire is put into the word when used as the name of this restaurant. The restaurant, where the tables fan out from the counter, has an ambience in which one can casually enjoy an Italian meal. You can hear the enthusiastic shouts of the high-spirited staff from the kitchen, so you can spend time in a fun and lively atmosphere.

You can casually enjoy sushi from one piece, made with the motto of creating "powerful Tsukiji Market sushi". This is an authentic Edomae style sushi restaurant run by a fish wholesaler established 100 years ago. A huge variety of dishes are available. Conveniently located in the first basement floor of Dainagoya Building, directly connected to Nagoya Station. This restaurant is an ideal place for solo diners to stop in for a quick after-work meal.

TUCANO'S is a restaurant where you can enjoy authentic churrasco in Ikebukuro. It offers a wide variety of dining options, including churrasco, a Brazilian home-style dish, a salad buffet, a dessert buffet, and various tropical cocktails. You can visit here for many events, from date nights to women's gatherings. The restaurant's interior is a coliseum-style open space, and the sound and other aspects of the presentation are carefully selected to bring Brazil close to the customers. Not only Japanese guests but also many foreign tourists and Brazilian residents in Japan often visit the restaurant. Dessert plates for anniversaries are available upon request. Why don't you enjoy an impressive Brazilian barbecue with your loved ones?

The Unagi Komagata Maekawa main branch's popular menu is Kabayaki (boiled eel basted with special sauce.) The recipe of their sauce has been preserved for 200 years. They use [high-quality domestic farm raised eels] that supposedly have the same quality with wild eels. These eels are plump and soft, and melt in your mouth. They are not muddy at all, so even grilled shirayaki (unseasoned boiled eels) is tasteful without any seasoning. They have tables in tatami-mat rooms on the 2nd and 3rd floors. You can enjoy the view of traditional Japanese townscape during the daytime or a romantic night view of Tokyo during the night through the large windows. You have to take off your shoes in these tatami-mat rooms, so any customers from children to elderlies should be able to spend a relaxing time without their shoes. This is an eel restaurant with a long history, recommended for family events, any celebrations, business meetings or dating.

Zen is where you can taste the finest eels at a reasonable price. When visiting Osaka, this is one restaurant you should definitely stop by. They use the "Japanese eel," which has been loved since the Edo period. The Kanto style of steaming the eel and grilling it gives it a fragrant yet fluffy texture. Also, the rice is blended by a five-star rice master to match the eel. The restaurant has counter seats welcoming solo diners and sunken kotatsu seats, allowing diners to stretch their legs and enjoy their meal. There is also a space that can be used as a private room, perfect for inviting guests from overseas. This is an eel restaurant in Shinsaibashi that you should visit on your trip or business trip to Osaka.

It is a less than 1 minute walk from Yotsugi Station to this excellent, hidden eel restaurant in downtown. The specialty is trademarked [Tokuchu Katsuman], which customers will have to wait for about 40 minutes. Because we start to cook after being ordered. In spite that inconvenience, they will be happy when they taste it. The most recommended dish is Unaju (grilled eel with rice) of the branded [Bando Taro] eel. It has the crispy skin and melt-in-mouth soft meat as well as an elegant sweetness like wild eels. The sauce has been maintained for 36 years since the beginning of the restaurant, and goes best slightly hard rice. Kimowasa and bone senbei are served while the customer is waiting to have the Unaju served.

One of the famous Hokkaido seafood is sea urchin. At most of the market sea urchin is added with alum to keep the shape. [Uni Murakami Hakodate Main Branch] serves authentic additive free fresh sea urchin. Without alum, people can enjoy the original thick sweet taste. Not only the taste, but also the beauty is notable. The plump fresh sea urchin proves the freshness and also the skillful manual process from the shelling based on the 60 years of experience as a owner of fresh sea urchin process company.