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According to Owner Chef Inagaki, they carefully select the highest A5-rank Japanese black beef with savory red meat and sweet fat, regardless of the production site. They also carefully stock fresh ingredients, such as seafood from Shonan and organic vegetables from contracted farms. Their dishes have mild yet rich savory tastes, bringing out the original flavor of the ingredients to their maximum. Their relaxing and casual atmosphere will heal and give you energy. Ideal to be enjoyed alone or to drink quickly as well. [Roasted Tilefish with Scales] is recommended in spring.

“Butazanmai” is an enhanced version of our flavorful and fragrant “butadon” (rice bowl dish with pork) that combines domestically produced pork, binchotan (a high-grade charcoal), and a sauce developed over many years by Sorachi. Ever since we first made it, our hearty butazanmai has been an extremely popular item on our menu, and it is limited to 50 meals each for lunch and dinner! Hokkaido ingredients are truly delicious, and since we want our guests to experience these delicious flavors, we use pork and rice sourced in Hokkaido. The pork we use is domestically raised in Hokkaido primarily, and 100% of the rice we use is also from Hokkaido. Even though most of our staff works part-time, we still provide cheerful and hospitable service to each and every guest. We are very serious when it comes providing an extraordinary and piping hot butadon (pork rice bowl), and we would be delighted if you invited your family and friends and came to Ippin and enjoy our signature meat dishes. We also have takeout,

[Kushi tei], a Kanto base chain restaurant, opened in Dai Nagoya Bldg. The original [Kushiage] is fried in 100% sunflower oil and has a healthy light taste, so it is popular also among ladies. The secret of thin coating and the light flavor is the dough mixed with original balance. Fresh bread crumbs make the crispy texture. We recommend [Chef's Choice Course] with kushiage of Chef's selection from the 30 varieties on the menu. Waiting imagining the next skewer is also fun parts of the meal. Counter seats, booth, or private rooms are suitable for various occasions.

Freshness is everything when eating thinly sliced or lightly grilled anago (eel). It is deliciouly sweet and textured. Our customers especially enjoy this dish as few restaurants serve it. You can enjoy the savoriness of the anago's high-quality fat with the simple grilled preparation. With a passion for freshness, the restaurant uses natural anago only. With high scarcity value, the "Ikizukuri" is a proof of freshness. Of course, you can also enjoy "tempura" and "fried eggs". In recent years, many young sake brewers have made efforts to brew new, interesting local sake, putting many delicious drinks on the market. We always offer around twenty varieties. For those wishing to taste a variety, we offer half servings (90cc) for your enjoyment. We are situated four minutes from Yakuin Station on the Tenjin Omuta Line. Tora-San is an Izakaya (Japanese style bar) famous for delicious food and fine alcohol. Do not be surprised to see a woman eating alone here. "I was brought up to choose fish properly, so expect to

Irrespective of the kind of skewer dish, we are dedicated to savoring the beauty of the moment given by each ingredient. Due to this, we use only high-grade charcoal and grill our dishes over charcoal. Definitely come and taste the beautiful flavor of our ingredients through the salt and salted miso, made with our secret recipe. Free-range "Kirishima chicken," raised for seventy days, is exceptionally lean and mostly devoid of that characteristic smell of chicken. Sent directly from the place it was reared, the chicken meat is immediately prepared and served that day. Also, take the time to savor the briefly boiled "toriwasa" chicken breast, imbued with the freshness of life. We are not only particular about the main ingredients. We also pay attention to the things that bring out their flavors-the high-grade charcoal, the wasabi with the toriwasa and the restaurant-made salted miso with grilled skewers. Our spacious armrest chairs and marble counters are suitable even for birthdays and anniversaries. On those

We replenish our unagi every morning and cook it without seasoning. When you put in an order, we steam it, put tare sauce on it, and grill it. Our tare sauce is the result of my father finding the perfect flavor after much trial and error. Because it was originally established as a chicken restaurant, the name of the shop contains "chicken". For this reason, even now people mistake it for a yakitori (grilled chicken) restaurant. Chicken dishes such as "oyako" (chicken and egg) and "toriyaki" (grilled chicken), together with unagi have become the two pillars of the restaurant. With a new illuminated LED sign, the whole shop looks bright after its renewal. The high-class image of unagi draws many female customers. The lunch menu includes "unadon" (eel rice bowl). Unagi used to carry the image of being for middle-aged men. However, in the past two or three years, the number of females and young couples has increased. There are also a number of customers who prefer to eat unagi without tare sauce.

A fashionable new spot was born in Kamata, which has a strong image as a town for common people! Toriyaki Daigaku, located 2 minutes from the east exit of Kamata Station, offers a menu full of originality, mainly featuring the popular chicken yakiniku using fresh domestic chicken meat. The signature menu item, "Charcoal Grilled Chicken," can be enjoyed as you grill it yourself. It is served with various accents, such as yuzu kosho (Japanese citrus pepper) and sesame garlic. The menu also includes a wide variety of dishes such as "Chicken Yukhoe," cooked at low temperature, "Chicken Burger," and Showa-era retro sweets. The drink selection includes organic wine, carefully selected Japanese sake, "cream soda," and more. The restaurant has a neo-style atmosphere decorated with Bearbricks, which are popular worldwide, making it a fun place to hang out with family and friends.

Toriyaki Hajime is a restaurant based on the concept of "providing customers with high-quality kushiyaki skewers and sake to enjoy to their heart's content." Using carefully selected local chickens such as "Jiyoudori," "Tanba Kurodori," and "Kyo-Akajidori," it offers skewers that carefully draw out the charm of these chickens. At lunchtime, try ordering the "Oyakodon (chicken and egg bowl)," which has been featured in magazines. The "Kushiyaki Course" is also recommended if you want to enjoy the different flavors of each chicken part. With its chic black-themed space, the restaurant is truly an adult's hideout. It is a great choice for important occasions such as business entertainment and dates, where you can enjoy a meal in a relaxed atmosphere. Please note that a reservation for a course meal is required to reserve a table.

Mr. Inomata is said to have spread [YAKITORI (chicken skewer) to the world. This restaurant is one of the branches of [Toriyoshi] run by him mainly in Naka-meguro. They serve high grade yakitori over a counter made from a single piece wood. Their yakitori uses [Date-dori Chicken] from Fukushima prefecture. The  skillful chefs, including Manager Kikuchi, have mastered grilling techniques. This restaurant stocks the whole chicken to offer very fresh cuts, including rare ones. At the counter seats, it is their rule to hand just-grilled skewers over the counter to the guests. Enjoy their yakitori's exquisite savory taste with a fluffy texture spreading in your mouth. Other than the counter seats, table seats are also available for four people, where you can relax and enjoy meals. It is their own rule not to accept reservations, so that people can casually enjoy their taste anytime.