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Hanajin does not add anything extra. Hanajin chefs bring out the essential flavors of their ingredients, simply because the ingredients that they procure are natural, seasonal, and high-quality. Hanajin’s simple cooking methods enable them to maximise the flavor of their dishes. Hanajin chefs want diners to enjoy the untainted taste of their food, so 100% of their food is handmade. This is non-negotiable for them. They are extremely-selective about the natural fish and seasonal ingredients that they use. Hanajin provides a new menu each month because they would like customers to sample the flavors of the season, month by month. Their aim is for you to enjoy seasonal bounty by eating their food. When all is said and done, Hanajin is a place where seasonal ingredients meet natural fish, and everything, from procuring raw materials to making dessert, is done by the staff. Kick back and enjoy the sunken seats in this relaxing and tranquil space, whatever your mood.

Located in a quiet residential area, and 1 minute from Gaienmae Station, our house restaurant opened in summer 2017. Fully enjoy our kaiseki (traditional Japanese cuisine course) of the month with specially-selected main dishes such as [A5 Rank Niigata Japanese Beef], [Blackthroat Seaperch], and [Spiny Lobster] in a space full of Japanese atmosphere away from the bustle of everyday life. We have big and small private rooms with a simple yet sophisticated atmosphere for 2 - 24 people. These rooms are ideal for auspicious and special occasions. Regardless of their age, a wide range of guests can be satisfied with our various alcohol menu such as local sake and shochu (Japanese alcohols) and wine that go well with our dishes. This hideaway-like restaurant is ideal for entertaining your clients, having a banquet, a date, and a meal with friends.

Starting with our blend of miso, we make every slice of our "Thick Slices of Kyoto-Style Grilled Sablefish" individually and carefully at our restaurant. The thick slices take time to season, but it means the flavor is rich and complex. We want to do our part in helping the region recover from the recent earthquake, so we select local Miyagi ingredients as much as possible. We also try to visit the producer for a careful inspection, and our stock of vegetables comes mainly from Tome City. We prepare our food with careful attention to the pace of your meal, so that we can serve your dishes with the best timing possible. For example, we set out the plates beforehand when you order tempura, so you can eat it freshly fried. We charcoal grill our seafood slowly, piece by piece. Be sure to visit our restaurant if you're looking for delicious meals to enjoy with your friends, or you would like a relaxing time over a drink.

Takeuchi smokes fresh duck inside the restaurant using the skills he mastered as an apprentice of Japanese cuisine. Few people know that within sake there are long-aged sakes. In our restaurant we have many makes. "I want our customers to understand the depth of sake," says Takeuchi. Through combining it with food, Takeuchi will teach you a whole new world. Takeuchi says, "I want to increase the number of sake fans, so I especially welcome beginners." Please ask about anything you don't understand. Takeuchi will share the knowledge he's cultivated, as long as time permits. We have counters where you can feel free to drink alone. Indeed, we often see regular customers quietly drinking. Since behind the counter is Takeuchi's regular position you can also enjoy chatting with him about sake.

Wine Bar NOAM is located near Shinsaibashi Station in Osaka. Open the stylish door, and you will find a calm and mature space. As a wine bar, there is a wide selection of wines. The lineup is mainly French wines from Champagne and Burgundy but includes wines from South Africa, Australia, and other countries. A wide range of wines can be enjoyed, from affordable wines for casual, everyday use to rare, aged types. The bar also offers various dishes such as appetizers, pasta, meat dishes, and specialty egg sandwiches. It can be used for a variety of occasions, ranging from a single person, a group of friends, or a date with a table that can accommodate up to six people.

Our recipe for traditional bibimbap, which is of course homemade, has been passed down through generations. Our chef personally prepares the namul (Korean seasoned vegetable dish), gochujang (hot pepper paste) and other ingredients. If a full-sized portion of this delicious, popular dish is too much, we can also serve it in a smaller portion. Our experienced chef personally selects the best meat each day, so you can rest assured of the quality. Committed to providing the best possible service, we want our customers to relax and unwind themselves as they savor their food. We have always produced our own kimchi and namul as well as marinades, dipping sauces and gochujang, among other delicious condiments which we wholeheartedly invite you to sample.

The restaurant purchases only the best quality beef from the highest grade of Japanese Black Beef, with a yield grade and meat quality grade (number) of "A5" or higher, ensuring the beef is in the best possible condition. The aging method is also carefully considered to provide the best taste of the selected ingredients.

Located a 5-minute walk from Azabu-juban Station. A world where customers can escape their everyday lives and forget about the bustle of the big city. This place is Yakiniku Kappo Note, an amazing Japanese restaurant where one can taste food with the 5 senses. When customers go through the entranceway, with its Edo-era motif, they'll find a mature space with a Japanese-style atmosphere spreading out before them. At the relaxing counter seats with warm lighting, customers can enjoy a luxurious time with their 5 senses, with an open kitchen before their very eyes. In addition, the restaurant has completely private rooms, which can be used for entertaining and group dinners in business situations and for special days. The menu only has 3 kinds of courses - "Matsu," "Take," and "Ume." The production areas and vendors change every week, so only the best ingredients for that day and moment are used. Customers will smack their lips with delight at the food that can't be tasted in their

Yakiniku Kobo Shinki Oita Miyako-machi branch mainly offer Imari beef as well as Kuroge wagyu beef from Kyushu for menu of the day. Using only A4 or A5 rank beef. Recommended menu are bone-less short rib, chuck roll served with sukiyaki-style sauce. We also have rare thick tongue meat in which only 2 pieces are available from a cattle. Pre-fixed menu is recommended for parties. Sparkling wines are favored among woman customers. Modern Japanese private room for up to 24 people is also popular, added by our hospitality. The settings are offered for date, small parties and gatherings as well as dining out among families.