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SH'UN Wine & Dine offers creative kushiage skewers with a hotel-style twist, featuring fresh seafood and seasonal vegetables fried with a thin, crispy batter. There is also an a la carte menu incorporating seasonal delicacies. Recommended for pairing is the sommelier's selection of approximately 450 wines. They will select a bottle from the impressive list to suit the occasion and your tastes. At the entrance, with a Japanese spirit, an original noren curtain with the restaurant's name written on it welcomes you. The black color scheme gives the restaurant a chic and modern impression with a calm and stylish atmosphere while at the same time creating feelings of comfort and relaxation. The restaurant's elegant, high-quality space and high level of hospitality are part of its charm.

INDIVI serves modern French cuisine that showcases seasonal delights. The restaurant's modern and luxurious interior, which defies the boundaries of genre, has counter seats where you can watch the cooking in front of you and table seats for leisurely dining and conversation. For a special moment with your loved ones, the restaurant looks forward to welcoming you.

Escape the tumult of the city at French restaurant Lumiere, right in the middle of Shinsaibashi in Osaka's bustling Minami district. The theme of its cuisine is "gourmet vegetarian," combining festive indulgence with a mind for health. Cooks prepare a wide variety of dishes, drawing out the flavors of their ingredients while avoiding using butter, cream, and flour, and seasoning with only salt and pepper as much as possible, even serving desserts made with ingredients like Japanese mustard spinach and celery. Enjoy an anniversary date in the elegant dining room, or have a family event in private rooms where children are welcome. With its low-sugar course menus, this restaurant aims to please a wide variety of guests by simply serving great tasting food.

NAHA MIYACHIKU serves excellent dishes prepared with carefully selected "Miyazaki beef" and skilled chefs' techniques at reasonable prices that only a directly managed restaurant can offer. Achieving a record of four consecutive titles as Japan's Wagyu Olympics (formally known as Zenkyo), "Miyazaki beef" now attracts attention from both domestic and international markets. The restaurant is operated by Miyachiku Corporation, which handles Miyazaki beef, the proud Japanese beef brand. The sophisticated restaurant has counter-seats and private rooms with teppan griddles. Here, diners can enjoy watching the "Miyazaki beef" and other fresh seafood transformed into dishes at the tables. It's a recommended place for visitors to Okinawa from outside the prefecture and abroad. The "hospitality" provided by Japan's excellent food culture is ideal for important occasions or business entertainment.

Kanazawa Winery at Owari-cho brews wine from grapes grown in Ishikawa Prefecture in a nostalgic space renovated from a Taisho period machiya townhouse. It operates a French restaurant on the second floor of the same building. The restaurant uses seasonal, local ingredients such as organic vegetables, wheat, and rice grown on the company's farm and fresh fish directly from Kanazawa Port and Noto markets to create dishes that skillfully draw out the potential of the ingredients. Only courses are available for both lunch and dinner. The dishes are beautifully composed and prepared with the nature of the mountains and the sea. The in-house brewed wine, MIEKO Campbell Arley, and other wines accompany them, inviting a happy marriage. The restaurant's spatial decor is also exceptional, including earthen walls representing Kaga and Noto's terroirs. A special food experience awaits visitors to this restaurant. 

[Ode] is along the main street of Hiroo. When opening the stately gray door on the second floor, you will hear the sophisticated music in the gastronomic space which also in gray. This restaurant offers various fun dishes filled with unique ideas. [Sardins, Beef, Black Garlick] will surprise you with its inorganic appearance at first, then the red meat will appear as you dig into it. Inspirations of these dishes are born through the chef's [affection towards the ingredients], using trial-and-error to utilize the parts that would otherwise be thrown away. The ingredients are made in Japan to  convey the thoughts of the Japanese producers.  Furthermore, approximately 80 kinds of wines are always available to offer an exquisite paring with each dish. This restaurant is ideal for anyone to enjoy a meal, from young couples to senior gourmets, as well as foreign guests, regardless the age or gender. 

"Petillant" means "sparkling" or "fizzy."  The restaurant chose the name because it wants the customers to feel that they have had a "sparkling good day" when they return home. The chef, who loves to talk, and the proprietress, who wears a kimono, prepare seasonal dishes only available at the moment, together with warm hospitality. You can enjoy the marriage of seasonal and sumptuous cuisine with carefully selected beverages and space. Come and experience a warm and extraordinary moment away from the hustle and bustle of the city in a place filled with kindness, with a proprietress dressed in a kimono and a counter made of a single piece of natural Japanese cedar.

The ingredients, including chicken, veal, and foie gras, are marinated for one day. On day two, the ingredients are mixed and stuffed in a mold. The mixture is then left to stand for a day. After slowly cooking it, the terrine is left to stand for two weeks. By then, this house specialty is packed with good flavors. We procure carefully-selected ingredients with rich flavors, ranging from vegetables and fresh lobsters shipped directly from our farming partners in Fukuoka, to game caught in Nagano, to foie gras from France. They are then combined to create fine flavors. Our slogan is "high quality, low pretense." We leave out any fixed ideas of how French cuisine should be, and we focus on our guests as individuals to deliver the best service possible. We've added a warm wooden decor to a stylish art-deco and mid-century modern design. It's a welcoming atmosphere for casual visits with friends as well as for a date with your partner.

In the kitchen of the house restaurant owned by Chef Noboru Inoue, a great master of French cuisine, Chef Akira Abe, who has worked under Chef Inoue for 25 years, takes over the traditional taste of [Manoir d'Inno]. The guests can relish French cuisine in the exceptional atmosphere. The restaurant stands in a quiet residential area a little away from antique street in Aoyama. In the vast premises of about 991sq.m., the magnificent garden represents the seasonal beauty with a more than 100-year old camphor tree, and other seasonal flowers such as weeping cherry, plum tree and azalea. The tranquil atmosphere and heartfelt omotenashi extended by the madame are a specialty unique to a house restaurant. The exquisite food and luxurious atmosphere are the promise to your lavish relaxation.