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Maguro Stadium is located a 3-minute walk from Teｍmabashi Station, overlooking the Okawa River. The restaurant's spacious interior seats 80 people and can be used for various purposes, from large to small groups. The seafood served under the motto of "Freshness is the Feast" is all shipped directly from the place of production, and the freshness is outstanding!   You can enjoy all the carefully selected ingredients in a variety of menus. In addition to sushi and sashimi, Japanese cuisine, such as tempura and simmered dishes are offered. Kaiseki (traditional multi-course) meals and hot pot courses are also available, and you can enjoy fresh ingredients in varied dishes to your heart's content with reservations. Why not spend a blissful time with fresh seafood while enjoying the seasonal view of the Okawa River from the window?

Senzanki is an Imaharu specialty. The chicken kara-age (fried chicken) is made from chicken marinated in a blend of 2 varieties of soy sauce and has a crisp texture. The fragrant aroma of the soy sauce will whet your appetite. The main ingredient of okonomiyaki (savory pancake) is cabbage. We use cabbage from Kumamoto in Kyushu. This cabbage tastes sweet when raw and becomes even sweeter when steamed. We also have a secret method of cutting it which gives it a soft texture. We want customers to eat delicious food and also experience great service. As young customers come to the restaurant, we welcome them with service that is not only bright, cheerful, and energetic, but attentive. There is no need to go all the way to Hiroshima when you can enjoy authentic Hiroshima tastes right here in Imaharu. We are also particular about the udon (wheat flour) noodles. They are an original creation of the Imaharu restaurant and are made with a consistency that goes perfectly with the other ingredients.

[Teppanyaki Sanga] is on the basement floor of the hotel with wide views of Nara. They offer fresh [A4 or higher grade Yamagata Beef] stocked from a special wholesaler in the route. Fully enjoy its beautiful marbles with a rich, savory taste and a melting texture. Yamagata Beef features a very fatty texture yet refreshing aftertaste. They also stick to domestic ingredients, such as [Yamato Vegetables] from Nara prefecture. This restaurant offers 3 courses in total, to enjoy different seasonal tastes along with the seasons. High-grade seafood such as abalone and spiny lobster are also available with requests in advance. You can also order additional meat on that day. It is are ideal for having meals with someone important, and special dates such as anniversaries. 

Teppanyaki Sangamori has been well-loved in Fukuoka since its establishment in 2009. After moving to the landmark CAITAC SQUARE GARDEN in Tenjin in 2020, it is now crowded with local customers and tourists, delivering an extraordinary dining experience. The restaurant's specialty is teppanyaki, featuring rare Iki beef and other Kyushu-produced Japanese beef and high-grade seafood such as Ezo abalone and Ise lobster. Both lunch and dinner menus are varied, and the course structure is attractive. With teppanyaki as the main dish, sashimi and unique vegetables as appetizers, and soba noodles to finish, you can enjoy various food in a single course. The restaurant is suitable for multiple occasions, with counter seats where you can see the chefs at work, table seats, and private rooms. It is a great place to enjoy Fukuoka's gourmet cuisine!

The name of this restaurant has changed from "Shinjuku Teppanyaki Sublime" to "Shinjuku Teppanyaki Kitanozaka." The famous Azabujuban restaurant Sublime has come to Shinjuku. The highest class A5-ranked Kobe beef and Japanese Black Wagyu beef, raised with love and great care, is served with the restaurant's best ingredients and iron griddled. Features soft meat, rich scents, and high-quality flavors that melt when put in one's mouth! Perfect for various situations such as anniversaries, group dinners, and entertainment! The luxurious counter is an ideal space for adults to enjoy amazing moments eating the restaurant's food. 

Our udon (thick noodles) is truly handmade with no machines used. Even though we can only make limited amounts, we want to stick to handmade udon prepared with freshly ground flour from a mill in Kagawa Prefecture. We optimize our udon’s flavor through a mixture of excellent Australian flower grown specifically for glossy, well-textured udon and special "Sanuki no yume" wheat developed in Kagawa Prefecture, which is famous for their thick “Sanuki Udon” noodles. Our freshly boiled udon and fried tempura is served with care in a handmade Tobe pottery bowl. Furthermore, we offer reasonably priced meal sets with fried tempura, fresh noodles and salad. Our “Matsu Set” features cold zaru udon (plain udon with dipping sauce) for JPY 1,500 (plus tax). In addition, if you order a donburi bowl (rice bowl dish) together with udon as a set, the donburi will be discounted. The restaurant’s interior features a spacious table arrangement and calming earthen walls decorated with a trowel finish, which is a perfec

Fresh "chijimi" (pancakes) are a staple of Korean cooking that contain ingredients such as squid, shrimp, mussels, and clams. At the restaurant, mozzarella cheese is used as a topping, and then browned using a burner so that the cheese flavor really stands out. It goes perfectly with seafood ingredients. For our "takanmari," a Korean-style stewed chicken, the freshness is very important. We skillfully prepare the chickens we buy for use in our chicken broth. The takanmari is cooked on top of the table, and when it is ready, the staff cut the chicken and serve it. We carefully explain how to eat it, so there is no need for first-timers to worry. Moreover, the flavor of the sauce can be adjusted to match the customers' preferences. As for space, we have large private rooms with space for 35-40 people. These rooms are perfect for a company function or a group party. Finally, if a customer desires it, we can change the things that are included in a course, so please feel free to ask.

We use healthy, delicious, grain-fed American yongen (specially-bred "fourth-vector") pork. Please enjoy our tonkatsu (deep-fried pork cutlet) which uses thickly sliced rare cuts of pork loin with the sauce purchased from a special producer. We pay extra care for choosing our rice and use Koshihikari from Nita, Okuzumo in Shimane which took the gold medal at the International Rice Tasting Evaluation Competition. For delicious tonkatsu, delicious rice is a must. We designed our restaurant to be a comfortable space where customers can enjoy great food and attentive service, and feel satisfied when they leave thinking, "I want to come back again." We offer free rice and cabbage refills for the customers who ordered a combination meal, and try to be at your service before being requested.

The restaurant Torisei Shijo Kiyamachi Branch has been in business for more than 50 years and is proud of its yakitori. The freshly grilled yakitori, flavored with a secret sauce that has been used since the restaurant started, is so delicious that it will have you smiling. Take advantage of the Oyadori Yaki with its spicy seasoning that will have you hooked. All these dishes use fresh brand-name chicken from Kyushu, with the qualities of the ingredients to their fullest. Local sake from Fushimi, Kyoto, shipped directly from the brewery, complements the delicious chicken dishes. An all-you-can-drink seasonal menu for banquets is available, making it ideal for all occasions. There are tables and counter seats on the first floor and semi-private rooms for up to 12 people on the second floor to meet various needs.