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Jellied foods are available everywhere now, but our restaurant has offered them ever since its establishment. Through a great deal of trial and error into aspects such as the firmness of the jelly, we have arrived at our current style. We want to get ingredients that are just right so, as a matter of course, each morning we head to Tsukiji market (the central market in Tokyo). We use meat such as House Burgaud duck from Saran in France, Australian racks of lamb, as well as Japanese meats such as Daisen chicken, Akita pork, and ezo deer from Hokkaido. We aim produce great cooking every day. The important thing is mastering the essentials. We aim to show our customers how wonderful French cuisine is. If cooking were a drama, the table would be the stage where you experience it, a place where romance comes to life. We have nine tables that seat two, and these can be used for a date or special occasions. They are the stage where you can calmly enjoy the drama as it unfolds.

At Ginza Fugetsudo, you can enjoy classic French cuisine in a high tea setting. Chef Maki creates French cuisine that is both classic and innovative. In particular, the "Seasonal Pate en Croute with Homemade Pickles" is a dish that offers changing flavors each season. The restaurant focuses on the theme of "seasonality" while bringing out the best in each ingredient. The drinks carefully selected by the bartender and sommelier support the deliciousness of the dishes. You can relish a unique experience where professionals in their respective fields work together to provide you with something special. The restaurant has a Japanese ambiance, making it perfect for spending a relaxing and memorable day. Experience the sounds and aromas at the counter and savor the cuisine with light conversation.

Along with our "Fatty Tuna" and "Pickled Tuna", our "Boiled Eel" nigiri (handmade sushi with a topping of seafood) is a popular dish. This must-try dish, which is soft and easy to eat, and which has a melt-in-your-mouth texture, is super-fresh because we pick the eel live in our restaurant and boil it for you right away. At our restaurant we select only the best wild tuna for our stock - ones that are rich and that include the perfect amount of fat. I would never serve anything I wouldn't find delicious myself - that's my number one motto. When I pick wine or sake, I select the variety according to what will pair best with the food ordered, as well as the customer's own preferences. For our sushi rice we use mellow, expertly-made vinegar from Kotaro using classic vinegar making methods from the Edo era, which gives the rice a rich taste and a soft, fluffy texture. Enjoy the delicious harmony of our toppings and our sweet Azumino wasabi (Japanese horseradish).

Yakiniku Shinuchi Kagurazaka is one of the best places to savor various beef dishes using the finest Wagyu beef selected by the owner, who is dedicated to Wagyu. Located away from the hustle and bustle of Kagurazaka, the restaurant has all private rooms, each with different characteristics. While the restaurant is naturally confident in its carefully selected Wagyu beef, it would also like its customers to enjoy its most popular horumon (innards) dishes. Even those who don't like horumon can say, "It's delicious!" It is prepared with the careful work of professional chefs and without any distinctive smell of horumon. You can experience a special private space with a wide selection of wagyu beef and a wide range of wine and sake. A sister restaurant, "Wagyu Kozara Shinuchi" is also available.

Sushi Shiba, located in Nihonbashi Kobuna-cho, Tokyo, where the atmosphere of Edo and the vitality of the city center coexist, is loved by the adult clientele in the neighborhood as "a restaurant to enjoy a meal from the heart." The owner, Mr. Shiba, who honed his skills in Edo-mae sushi at a famous restaurant in Tokyo and also has experience in French cuisine, presents a creative course with traditional techniques and a wealth of ideas. The outstanding deliciousness and excitement of each dish are reputed to "make diners happy" every time they visit. The only menu is the "Omakase Course," which changes monthly. Authentic sushi and Japanese cuisine are served with creative dishes prepared with techniques of Western cuisine and sweets. Its variety of delicacies is so enjoyable and satisfying that you will feel as if you were walking around eating at several different restaurants. Particularly popular on anniversaries, it is an ideal sushi restaurant to visit on special occasions with loved ones.

#Nikutoieba Matsuda is located on the 2nd floor of a building near Yamato-Yagi Station on the Kintetsu Line. The owner, a meat expert, and sommelier, opened this restaurant as the culmination of his career. The restaurant specializes in Japanese black beef, including Yamato beef, the pride of Nara Prefecture. Beginning with a "meat presentation" by the owner, you can enjoy the course full of Wagyu beef cooked in various ways, such as "Torotaku (raw meat and pickled daikon radish)," "Steak," and "Sukiyaki." The 15 or so dishes served in small portions are all excellent creations that reflect the owner's skill and sense of style. A wide variety of wines are available to match the exquisite cuisine, allowing you to enjoy a luxurious marriage. The stylish restaurant has an open kitchen, and the performances in front of you are a delight.

This dish uses turnips from Beijing, cooked in their skins, and plenty of caramelized white miso. In order to allow customers to enjoy the flavors of the turnips as far as possible, they are cooked in pure water. Please enjoy the clear flavor of this dish. In order for the snow crab to be served at its best, it is brought in alive and cooked in salt water at the restaurant and then rapidly cooled. In this way, the basic flavor of the crab is brought out. Snow crabs from Hamasaka in Hyogo Prefecture have a special flavor and we want you to taste this. Kyoto is a city with great water and the water we use in our cooking is drawn from Shimogoryo Shrine. Into this water, we then add dashi (soup stock) and the ingredients. In this way, the umami (savory flavor) of the ingredients is brought out. Ours is a small restaurant with just eight seats at the counter. Everything we do is visible to the customers. Our closing time isn't fixed, so feel free to take your time and relax.

With domestic quail marinated for over four hours in herbs, honey, and balsamic; thoroughly grilled over a charcoal fire; and served with carrot souffle and salad, this dish is Chef Hamazaki's specialty. After taking the time to allow the flavor to completely permeate the quail meat, it has a characteristically rich taste. He likes to know the faces of the producers of his ingredients. For Japanese spiny lobsters in particular, he stocks while they're still alive and fresh, primarily sourced from his birthplace of Kagoshima. He also stocks the herbs that he uses in cooking in much the same way. Although the menu is fixed price only, the details can potentially be freely fine-tuned by customers who make requests in conversation with Chef Hamazaki. This improvisation is just one of the ways he shows his hospitality. For formal dinners, business events welcoming important guests, and more, the private inner room is the most suitable, where you can experience a calm moment surrounded by a seasonal atmosphere. The

Charming epicures left and right, the Salone group has been the talk of the town. Playing a role in this popularity is IL TEATRINO DA SALONE, with its very unique way of enjoying meals. The word “teatrino” means “little theater”. Sit at the counter and get thorough enjoyment out of your meal as you watch the chef from close up, or converse with the staff. You’ll feel as though you’re watching a first-class performance, or perhaps even that you’re a part of it. But we’re not just about presentation. Each quality dish made by our skilled Chef Okano makes the most of its ingredients. Undeniably beautiful as well as delicious - This is what our restaurant is known for.