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Sushi Urayama offers Hokuriku sushi, characterized by its mild sweet-flavored sushi rice, and hand-formed by a chef with 30 years of experience as a craftsman. They use only high-grade ingredients in their best condition, such as yellowtail, black throat seaperch, and snow crab, from wholesalers they trust, and with their skillful techniques, hand-form them into sushi for the guests. Inside the restaurant, there are 10 table seats and 10 counter seats. The counter seats are especially popular because the guests can enjoy conversations with the chef. He offers friendly service so that the guests can relax and have fun. They offer recommended menus only but can also flexibly meet your requests. This reliable restaurant is suitable for business meals and entertaining your clients or when you want to taste something delicious. How about visiting them on your special occasions?

We get fresh seafood daily from the markets in Tsukiji and Funabashi, which allows us to offer it at a sensible price. Tuna is one of our specialties, and we only use raw Pacific Bluefin Tuna. Our customers just adore it. A vegetable's flavor always depends on its freshness and quality. Our Tsukiji and Funabashi vegetables are always fresh, so you can enjoy their pure, natural flavor in a salad or as part of a dish. We provide a relaxing atmosphere in which you can enjoy our food "worry-free." We love to see new customers, which is why we also provide the best lunch specials. We recommend our fresh and delicious Sashimi (raw sliced fish), which may just become an instant favorite for you. Our upstairs seating area features Tatami floors, on which you can relax in an atmosphere that is more informal. Depending on your budget, we have a range of menu options. Please let us know the size of your party in advance, so we can prepare the upstairs tatami floor area for you. This section is perfect for dinner with co

The Japanese restaurant Yu-chan offers various seasonal ingredients that will delight your eyes and taste buds. Individually selected ingredients are combined to create new delicacies that can be enjoyed for lunch or dinner. For example, "sashimi" is made with added techniques such as keeping the fish for a certain period or pickling to bring out the best flavor. Scrupulously devised combinations of condiments and sauces further enhance the appeal of the ingredients. In addition, sake and wine accompany the food to create a satisfying experience. The restaurant's exterior is impressive with its modern appearance and wooden doors, providing a moment of peace. Inside is a counter with six seats surrounding the kitchen. You can enjoy an anniversary or a meal with loved ones in comfort and relaxation.

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.

"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.

[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. 

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. 

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.