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USHIGORO S., where all seats are in private rooms, can be used for various occasions. Their skillful grillers with rich experience grill the finest rare beef cuts sent from Tamura Farm and Omi Beef sent from Okazaki Farm. Starting with the Shinjuku Branch's limited course, fully enjoy fabulous black Japanese beef that has been carefully selected from the best farms and pedigrees. They also offer world famous Japanese alcohol that can be enjoyed together with their ultimate Japanese BBQ.

The concept behind the Sushi Tsukiuda is "making every effort to give each patron the 'good fortune' of being able to fully enjoy food in a hospitable setting". The owner, trained at many famous restaurants, uses carefully selected ingredients and serves you sumptuous and sophisticated cuisine. A dish of Japanese culture that has evolved independently by incorporating modern culture while maintaining the traditions of Japanese culture. The restaurant offers a variety of seasonal dishes perfect for sipping sake, such as beautiful-looking sushi with an ideal balance of ingredients and rice and "boiled octopus," which heightens the flavors of the ingredients. Diners take their shoes off at the entrance as they enter this sophisticated restaurant with a Japanese theme. Past the hallway, lined with Ryukyu tatami mats, are counter seats made of plain wood. Private rooms are also available. This restaurant is recommended for entertaining clients and special occasions.

We invited many renowned chefs such as Mr. Lionel Beccat from [Cuisine [s] Michel Troigros] as the executive chef, Mr. Kazutoshi Narita from [L'Atelier de Joel Robuchon Taipei] as the chef / patissier, and Mr. Eiji Wakabayashi who was the general manager of [Tateru Yoshino] as the chef / sommelier. Our restaurant has been leading the restaurant scene in Japan since its opening in 2012. The theme of our cuisine is [Cuisine Nomad (= traveling cuisine)]. Please enjoy our simple yet original dishes that use many Japanese ingredients to synchronize their tastes with the French cuisine by unexpected cooking methods and combinations. Please feel the concentrated energy of Mr. Lionel, inspiration or passion, in other words.

Le jardin fukui located in a residential area in Fukui-shi, Fukui, a 3-minute walk from Nikkakagaku Mae Station. Here, you can enjoy the superb French cuisine by Mr. Horiuchi, who has won the world's top prize in international culinary competitions. Ingredients are carefully selected from all over Japan, mainly from the Hokuriku region and Fukui. They are made into dishes with an elaborate flavor. His French cuisine is original and artistic and incorporates traditional French techniques with a new sensibility. The "Six-row Barley and Squid Warm Salad, Sea Urchin Foam" is a restaurant specialty, where everything from the dishware to the ingredients is made in Fukui Prefecture. There are always more than 100 kinds of wines to match the best dishes, mainly from France. A pairing plan is also available, allowing you to enjoy excellent wine and gastronomy to your heart's content.

Nestled quietly atop a hill in Kamakura, Gin offers authentic Japanese cuisine courses. The courses, which use seasonal ingredients, include a variety of meat dishes and sashimi. Celebrities from various industries visit this popular restaurant to enjoy its flavor. With over 30 types of sake and wine, the extensive beverage selection allows for delightful pairings with the dishes. Supervised by Dr. Nagumo, who is active in a variety of fields as a doctor, the menu is not only delicious but also features health-conscious food. The path from the old-fashioned gate to the Western-style house is also remarkable. The view, full of Japanese sentiment, will bring tranquility and serenity to visitors. Enjoy an unforgettable gastronomic experience in a place where Japanese traditions are deeply alive.

Horse mackerel from Izumi in Kagoshima Prefecture is a fatty mackerel that is in season in summer. Here at Sushi Shin we make a special paste containing green onions, shiso (Japanese basil), and freshly squeezed ginger juice, which adds a fresh summer flavor to the fish. We use green sea urchins from Hokkaido and purple sea urchins from Aomori, one for sashimi and the other for rolled sushi. Mr. Suzuki aims to provide customers with a complete and satisfying dining experience not simply through the delicious sushi, but also thanks to a pleasant atmosphere and good service. He constantly endeavors to improve the cuisine, and is prepared to sacrifice profitability to quality by selecting the best available fish. Lunch is offered only on Wednesdays, Fridays, and Sundays, offering customers the chance to eat sushi at a considerable discount from dinner prices. The lunches are popular with both business clients and local residents.

Since its opening in the summer of 2022 on the 5th floor of a building in Ginza 7-chome, Tarikino Kappou has been attracting an increasing number of fans for its outstanding taste and enjoyment. Mr. Tarikino, who served as the general chef of Ginza and Roppongi's [kappou ukai], a restaurant that has introduced the charm of Japanese cuisine to the world, has established his restaurant. His style, affectionately known as "Tarikino Theater" for its gastronomic theater-like worldview, continues to evolve in a freer and more enjoyable manner. In his new stage, he maintains the importance of showing off cuisine and "freshly made" dishes, with counter seating in the main area and a private room. The menu is "Omakase Course," which can be flexibly customized according to the guests and the occasion. An at-home atmosphere that reflects the owner's sincere and warm personality is also the charm of this restaurant. Even the first-time guest can relax naturally and enjoy a blissful dining ex

Tsukiji Jisaku was founded in 1931 by Jisaku Honda, the first executive chef and owner. Honda had successfully opened numerous restaurants throughout Japan and was even called the "Kappo King of Japan before World War II." He finally entered the Tokyo market. The first executive chef, Jisaku Honda, had a very exuberant personality and loved celebrating and surprising people. The restaurant's chefs serve various dishes that make the most of seasonal ingredients, including the specialty "Mizutaki (chicken hot pot)," with the utmost care and attention to detail. Enjoy them with tableware that changes its style with the seasons.

Located on the second floor of a building in Nihonbashi-honcho, "Waki Shun" is a Japanese restaurant that attracts fans with its cuisine full of seasonal flavors. The owner, Mr. Miyahara, who honed his skills for many years at the Michelin-starred restaurant "Ginza Kojyu," and served as head chef at its sister restaurants, "Ginza Okuda" and "Paris Okuda," has opened his own restaurant. Located in Nihonbashi, a waterfront area that retains Tokyo's original scenery, the restaurant creates a relaxing atmosphere where various seasonal ingredients are showcased in their dishes, as the restaurant's name suggests. They offer a unique blend of traditional and modern cooking, allowing guests to experience the excitement and depth of contemporary Japanese cuisine. You can fully enjoy the restaurant's essence through their "omakase course," which is available for both lunch and dinner and requires advance reservations. They also offer a great selection of Japanese sake and wine and propose a beautiful pairing with their