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Kappo Kawada is within walking distance of Toranomon Hills Station and Shimbashi Station. It is a kappo (Japanese cooking) restaurant that uses carefully selected ingredients from all over Japan and offers a course of creative cuisine not limited by the kappo. The owner, Mr. Kawada, who has no experience in other restaurants and is completely self-taught, offers original dishes. The course is served in two parts, starting at 5:30 p.m. and 8:30 p.m. You can enjoy 14 nigiri and side dishes, which change monthly. The ingredients used are "the most delicious in the season." They are carefully selected by the chef who goes to the market daily and sometimes to other parts of the country. The inside of the restaurant is a stylish and sophisticated Japanese modern space. There is only a U-shaped counter, and up to 12 seats can be reserved, ideal for entertainment and group meals.

Beautiful seasonal flowers and trees at the dignified entrance welcome you to Matoi Ginza. A special time begins the moment you step off the elevator. There are bonsai trees over 200 years old and beautiful furnishings. Superb craftsmanship, exemplified by the plastered walls and stonework. The restaurant offers an elegant setting to relax and enjoy seasonal delicacies made with carefully selected Japanese beef and the bounty of the mountains and the sea. Executive Chef Keiji Matoba, who has wowed the palates of gourmands from around the world, has woven together a blissful array of dishes that bring out the ingredients' authentic flavors and that transport you to a new world. The warm and hospitable service, cuisine, and wide selection of wines and Japanese sake will gradually win you over. So why not come and have a wonderful time?

Toumyou is located in a corner of a building in Ginza. It offers seasonal omakase courses in a small space with only seven seats. Guests can indulge in dishes prepared using the freshest ingredients sourced on the day and cooked using methods that bring out their best qualities. All ingredients are carefully selected with attention to the seasonality of the Japanese Islands, which are long from north to south, as well as being domestically produced and natural. The restaurant makes every effort to bring out the ingredients' natural flavors. Japanese sake and aged-old wine are recommended for drinks to accompany your meal. Handmade, non-alcoholic craft drinks are also available for those not fond of alcohol. The restaurant's interior has a sophisticated appearance, yet it is a space that breathes warm hospitality close to the guests. It will surely make you realize once again the happiness of tasting Japanese cuisine.

Away from the hustle bustle, the house is tucked away in a corner of Minami Azabu. Here in [Sazenka] is the Chinese restaurant where gourmets gather. The head chef is Mr. Tomoya Kawada who was trained at [Azabu Choko] of Nishi Azabu as well as a well-established Japanese cuisine restaurant [RyuGin]. He is evolving Chinese cuisine further based on the spirit of "wakon-kansai" (Japanese spirit with Chinese learning) in which he expresses wealth of Japanese ingredients with Chinese techniques. An attraction is [Tea pairing] to their course meals, as well as to individual dishes, and they say many guests visit the restaurant for this. Here, you can enjoy the collaboration of Chinese tea together with simple flavorful dishes and powerful spicy dishes prepared with a perfect balance of Japanese and Chinese cuisines.

On June 1, 2022, the popular Nihon Yakiniku Hasegawa opened its new branch Bettei. This is the highest quality restaurant brand of Nihon Yakiniku Hasegawa that pays careful attention to all the ingredients delivered from a fully open kitchen with a lively atmosphere. In front of your eyes, skilled chefs prepare and serve rare cuts of Japanese black beef and other unique ingredients selected from all over Japan at the right time of the season and with the best flavor. The refined and elegant space and the attentive hospitality of the artisans will make you feel at home. Only course meals are available.

Okadamae, a Japanese beef restaurant, offers its cooking performance right before the counter seats. "I want people to taste the deliciousness of Wagyu(Japanese) beef in various parts and cooking methods," says Chef Kenichiro Okada, who has been in the business for over 30 years. He is a specialist who knows all about meat. As he says, the restaurant's signature course contains beef dishes such as tartare, yukhoe (seasoned raw beef), menchi-katsu (minced meat cutlet), and so on. For those meats, Matsusaka, Omi, and Kobe beef are used. The experienced chef carefully chooses beef with little fatty meat to avoid a heavy aftertaste. Among the menu, the most recommended is the steak cooked in a charcoal oven made in Spain. It is rich and lets you enjoy the true flavor of the meat. Be sure to enjoy the comparison of Wagyu beef, such as marbled, lean, and tongue.

A Sukiya-style building in Kioicho. This miraculous space is the restaurant Fukudaya, one of the best restaurants in Japan. Founded in 1939, its first head realized food and facilities based on the aesthetics of Mr. Kitaoji Rosanjin. Fukudaya has served Japanese cuisine as art with seasonal tastes and beautiful spaces ever since. The menu has monthly options for lunch and dinner. The dishes have seasonal scents and great flavors. These flavors let customers feel the joy of the mountains or beaches in a big city. They own more than 2,000 pieces of Rosanjin's pottery and handicrafts. Some dinnerware and art by Rosanjin are displayed in various places. Since 2020, they have held Rosanjin Society meetings, where members enjoy seasonal tastes of dishes by Rosanjin. Customers can feel the essence of transcendent beauty and colorful tastes.

A sushi restaurant from the Takumi group which made waves in the industry. After studying under Chef Nakazawa for 18 years at Sushi Takumi - the headquarters in Yotsuya - our owner Mr. Shingo Takahashi opened Takumi Shingo here in Aoyama. In addition to your favorite a la carte dishes from Sushi Takumi, the "Chef's Choice" course, with sushi brought out at varying speeds, is also going strong. The chef uses sushi rice with either red vinegar or rice vinegar to bring out the flavors of the toppings and add to the flavor variety of the sushi. With exquisite timing, he molds each piece of sushi according to how fast you eat. The addition of a la carte dishes between the sushi courses meshes with the flavor and rhythm of the chef's production, allowing you to enjoy the feeling of hospitality and the confident flavor. After experiencing the joy of a meal here, anyone would be eager to come back.

Mr. Masanobu Inaba, who served as executive chef at Amanemu, a resort in Ise-Shima, Mie, with 5 Michelin stars, opened a new restaurant in July 2021. The building conjures up an image of the Imperial Palace, a symbol of Tokyo. Upon entering, you will see the calligraphy "Yuzu-Muge" written on a large pillar. It means "the way of thinking and action are free and relaxed regardless of anything." As it implies, dishes not bound by common sense appear one after another, such as a small hotpot using shark fin familiar from China, while continuing the flow of Japanese cuisine. Mr. Inaba says, "Tradition is a series of innovations, and I want to capitalize on the appeal of the ingredients." The night's chef's choice menu matches that belief, and all the dishes are striking and memorable.