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This establishment operates as a ramen shop during lunch hours. The noodle soup goes well with the medium-fine curly noodles to produce a lightly flavoured dish. A must try! Dating back two generations, this establishment prides itself on using quality ingredients, such as Fuyutaka soybeans, which are native to the region and cultivated by suppliers with whom the restaurant has a close relationship. This dish utilizes the intense sweetness of the original flavor of soybeans. The owners also suggest selected food and alcohol pairings. There are over 60 varieties of shochu (Japanese spirits) available. Do not hesitate to ask the staff for recommendations. For parties, four courses of all-tofu menu items are available, priced from 2800 yen to 3300 yen. The food comes in both individual portions and party platters for sharing. The management can also accommodate budgets and food preferences upon request.

We carefully prepare a young chicken and simmer it for two hours, add Hambe wheat gluten and Kujo green onion (both unique to Kyoto), and combine it all with soy milk for a creamy finish. The addition of tteok, Korean rice cake, creates an enjoyable dish. We take care in preparing our pork and poultry in a way that fully utilizes the ingredients. The tofu and soy milk we use are chosen in combination with our ingredients, and, so that you can enjoy Korean cuisine with ease, our dishes are made true to the cuisine with the ingredients at hand. We're proactive in talking to our customers so that they can have an enjoyable experience along with a delicious meal. We're aiming to make a cheerful restaurant where you can speak to us without reservations or worry. Be sure to call on us for your next office dinner, girls' night out or other get-together. We season our food so that even customers who haven't eaten Korean before can dine without difficulty, so even if spicy food doesn't agree with you, you'll enjoy our

By continuing to make things every day, we invent new ways of doing things, perhaps by adding something extra or maybe by taking something away. In this way, even if the same dish has been on the menu for five years, the flavor may be different. We are always aware of different trends and continue to evolve the flavors that we are so proud of. Give them a try. We have a deep preference for freshness, and fresh fish caught in Wakasa each morning are delivered directly to our restaurant. Through the careful use of our cooking skills, we bring out the original flavors of the ingredients to provide our customers with culinary delights. The food we produce is of course delicious, but we want customers to enjoy themselves even further which is why we always work to make a comfortable space and serve our customers in an unobtrusive fashion. Our restaurant has an attractive interior with plenty of space where people can enjoy a relaxing meal. Customers can spend an enjoyable time eating our delicious food and drinkin

Located in Matsuyama City, Ehime. .K is a bar that offers KIMONO performances and dance shows in the heart of the downtown area. It is a perfect space for a meal after a time-traveling sightseeing tour of Matsuyama Castle. While savoring the delicious food, you can enjoy the dance show, popular overseas for its vivid kimonos and dances. SAVOR JAPAN's exclusive special courses are now available: "Set Meal/Bento (box lunch) Course," with a choice of three different types of dishes, "Nabe Course (all-you-can-drink included)," with fresh domestic Fugu (blowfish) hotpot and sashimi, and "Nabe and Sushi Course (all-you-can-drink included)," with hotpot, sashimi and sushi all at once. A wide variety of courses to suit all budgets and tastes are available by advance reservation only.

Our butcher's hors d'oeuvre platter is a combination platter that boasts of large, satisfying portions of 7-8 kinds of handmade charcuterie. We prepare it with salt so as to bring out the inherent flavors of the meat. We procure a half head of pork, that was raised with love by the producer, and ferment it in our warehouse in order to bring out its flavor. We then use the meat for charcoal grilling and terrine, the fat as lard and the bones for soup stock. We do not waste a single thing to show gratitude to the producer. The final grilled product goes perfectly with a light wine. Our staff is just there for behind-the-scenes support and is mindful of keeping a moderate sense of distance so that you can enjoy quality private time. However, please feel free to ask us questions about our food and wine anytime. The interior, which is brought to life by the wooden textures, was handled by the chef's father who is a carpenter. With not only the wine and food being handmade, but the interior as well, we are able to

We make everything by hand, including our sauces and soup stocks. Of course, our "Clam and Fish of the Day Bouillabaisse" is entirely hand-made as well. It is filled with the delicious taste of the ocean. We use both seasonal and somewhat more unusual vegetables. The seasonings are carefully added to preserve as much of the original taste of the vegetables as possible. The dish has been arranged to not only be pleasing to the palette, but also to the eye. Our goal and motto is to ensure that each and every dish that we serve will please our customers. We work hard everyday to make and research even more delicious food, while still making everything by hand. Our restaurant is a friendly place which you can come to freely without having to worry about anything. It is perfect for stylish lunches, dinners, dates, or parties. Great for a wide variety of occasions, it can be adapted to a wide range of scenes.

Mahoroba Teppan Shinsaibashi offers teppanyaki cuisine made with carefully selected, superior ingredients, accompanied by beautiful performances. The highest course, "HISUI Course," features Awaji Beef as the main dish, only available at certified restaurants. It also includes a variety of extravagant ingredients, such as live lobster, live Ezo abalone, and caviar. Osaka's soul food, okonomiyaki, made with Okinawan Agu pork, is another delightful aspect of the course. The restaurant is black-themed, with counter seating to enjoy the cooking right in front of you and two private rooms. It is ideal for dinner parties for both domestic and international guests, date nights, girls' nights out, and more. The restaurant's charm also lies in its heartfelt service, which takes care of all its guests.

The restaurant's specialty, called [Matsukiushi Original Unigyu], consists of A5-rank Hida beef steak grilled on charcoal, topped with bafun uni, a species of sea urchin from Hokkaido. This luxurious dish wisely combines the mellow umami of Hida beef with the deep flavor of sea urchin. High-grade Hida beef is also used in many other fantastic dishes, such as the crispy yet juicy fried [Hida Beef Round Steak Cutlet] and the slow-cooked [Hida Beef Stew]. Another appealing point of this restaurant is its seasonal seafood menu. This place has a sister branch that is a historic sushi restaurant, and this allows them to serve sushi and sashimi directly stocked from Toyama, Kanazawa, and Nagoya. Plus, there is a large variety of local sake from Hida and wines that go very well with their excellent dishes, representing the best tastes of sea and land. It's a lovely, quiet place, and the food is delicious.

Our prized Matsuzaka Beef is our signature offering, but please also enjoy our traditional Japanese food made with time and care. The Chirimen-zansho gohan (rice cooked with small fish and pepper) made with rice grown on traditional terraced fields and the akadashi (red) miso soup made from natural dashi broth will warm you up from the inside. Outstanding freshness is achieved by buying meats prepared in the morning and shipped without a vacuum-seal from a famous Matsuzaka meet supplier “Asahiya.” This is only made possible through the chef's experience and personal connections. This is the secret to our great tasting meals. A great ambience is created with the charming Japanese-style interior and jazz as background music. Creating a relaxed atmosphere for the Matsuzaka beef to be enjoyed is an important part of our service. We can also accommodate for business meetings and dates. In order to learn how to bring out the best in Matsuzaka Beef, the owner Okuyama trained at the famed butcher Asahiya. Our fre