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The specialty of this restaurant is  various savory dishes. [Brochette] contains crispy broiled skewers of thickly-cut beef, pork, and chicken served with home-made garlic-flavored sauce. [Recommended Fish Dish with Today's Fish] brings out the savoriness of seafood stocked that day. [Omelet Rice Umakabo-Style] has a nostalgic taste which has been popular since the opening of this restaurant. A wide variety of alcohol brings further savoriness to the dishes too. The comfortable space of wood has a relaxing atmosphere from slightly dimmed lighting. In addition to counter and table seats, semi private rooms with horigotatsu (sunken kotatsu table) are also available. The entire horigotatsu space can be booked for up to 18 people, ideal to enjoy eating and drinking together. Relax and enjoy in various ways, such as enjoying a little bit of alcohol with savory dishes, or banquets.   

A long-standing restaurant established in 1922 serving traditional eel in various locations reopened in 2020 under the name "Unagi No Tokunaga Hokubu." Always responding to the needs of the times, the restaurant continues to provide the eels demanded by people living in the present. Carefully selected eels are shipped directly from the production area. They are processed and grilled by professionals on the same day they are purchased. The sauce has been used continuously since the establishment of the restaurant. The restaurant's specialties are still popular among many people today. In addition to traditional unagi dishes, the menu offers a range of seasonal Japanese cuisine, set meals, and kaiseki (traditional multi-course meal), catering to occasions ranging from gatherings with friends to special family events and business dinners. It's a restaurant worth visiting for various occasions.

The eel is grilled by expert chefs having technique and passion for 40 years. At Una Izumi, only the best quality giant eels are served. Its sauce is a special blend of pure soy sauce and traditional tamari soy sauce. The mellow flavor of the sauce is enhanced by carefully resting the house-made mirin (sweet sake) and coarse sugar. This extra work enriches the eel's unique taste and gives it a deep richness and mellow aroma. The special rice is delivered from contract farmers, and only the necessary amount is milled each time. Its sweetness makes the flavor of the eel more richly spread out. Come with your family, friends, or colleagues to savor the blissful eels in a relaxed atmosphere.

[USHIGORO S. GINZA]'s high skilled chefs perfectly grill the ultimate meat stocked from Tamura and Kawagishi Farms, which are renowned for producing the highest-grade Japanese black beef. With their exquisite five courses, including the [G] course which is available only at the Ginza branch, fully enjoy top world-class Japanese black beef of the best breeds from the best farms. They also offer a wide variety of specialties, including [Black Tongue Steak] using only the root of the tongue, and [K Course Chateaubriand], a rare cut with its exquisitely tender texture. Furthermore, these ultimate courses can be enjoyed with wines which are carefully selected by their sommelier. They have 11 chic private rooms to enjoy extraordinary moments, where their skillful chef perfectly grills each cut one by one. 

Located in an old Japanese house standing at the base of a mountain and surrounded by peaceful rural landscapes, Utsuwa Ryori Sano is a place to enjoy seasonal Japanese kaiseki. With menus for New Year’s, Hinamatsuri (Girls' Day), spring, the rainy season, summer, autumn, and winter, it is possible to taste seven different menus each year and fully enjoy the seasons. Arranged on tableware by modern ceramic artists, each dish is thoroughly thought out in terms of color, texture, aroma, and flavor. These dishes will fill your heart as well as your stomach. Seating consists of entirely private rooms, and you can choose between authentic Japanese tatami mat rooms or modern table seating. You can make your choice based on the situation, which may be an engagement, an introduction, or a date. With a view of the vibrantly green garden, this ryotei has received a star from a well-known restaurant guide.

Our Japanese dishes are combinations of different dishes such as Kawachi duck with hidden cuts, or egg castella (sponge cake) that has been cooked in the oven for around 6 hours. We aim to produce dishes that have a flavor that appeals to older customers and children too. We travel and talk directly to the fishermen and farmers. By doing this, they understand the flavors that we require. Products that come from this kind of relationship include our dried skipjack from Makurazaki, the Kawachi duck that can be eaten raw, and Kuwana clams. Ours is a small restaurant so we make sure to put due care and attention into each meal we serve. We are always aiming to produce a flavor that is satisfying to both heart and body, and to create a menu through which the four seasons can be enjoyed. We want you to enjoy everything about Japanese food, including the dishes the food is served in and the decor of the restaurant. We have three completely private rooms where you can enjoy your meal almost without interruptions.

WAGYU YAKINIKU HYAKUMEIZAN, a new brand of Amiyaki Tei that continues to satisfy people with low prices while pursuing the quality and customer service of a high-end restaurant, has opened just a short walk from the Taikoguchi Exit of Nagoya Station. You can enjoy four main specialties such as "Miraculous Skirt Steak," fresh raw "King Yukhoe," never frozen "Thick Sliced Beef Tongue," and "Purusuji (beef tendon)," as well as "Yakiniku that you can only taste here." Budget-friendly courses are also available. The restaurant consists of three floors and is equipped with a banquet hall for 50 people and private rooms to accommodate a variety of occasions. Come and savor with your loved ones the meat carefully selected by meat specialists who have traveled throughout Japan to examine ingredients and ensure the freshness and cut of each part.

Hanajin does not add anything extra. Hanajin chefs bring out the essential flavors of their ingredients, simply because the ingredients that they procure are natural, seasonal, and high-quality. Hanajin’s simple cooking methods enable them to maximise the flavor of their dishes. Hanajin chefs want diners to enjoy the untainted taste of their food, so 100% of their food is handmade. This is non-negotiable for them. They are extremely-selective about the natural fish and seasonal ingredients that they use. Hanajin provides a new menu each month because they would like customers to sample the flavors of the season, month by month. Their aim is for you to enjoy seasonal bounty by eating their food. When all is said and done, Hanajin is a place where seasonal ingredients meet natural fish, and everything, from procuring raw materials to making dessert, is done by the staff. Kick back and enjoy the sunken seats in this relaxing and tranquil space, whatever your mood.

Located in a quiet residential area, and 1 minute from Gaienmae Station, our house restaurant opened in summer 2017. Fully enjoy our kaiseki (traditional Japanese cuisine course) of the month with specially-selected main dishes such as [A5 Rank Niigata Japanese Beef], [Blackthroat Seaperch], and [Spiny Lobster] in a space full of Japanese atmosphere away from the bustle of everyday life. We have big and small private rooms with a simple yet sophisticated atmosphere for 2 - 24 people. These rooms are ideal for auspicious and special occasions. Regardless of their age, a wide range of guests can be satisfied with our various alcohol menu such as local sake and shochu (Japanese alcohols) and wine that go well with our dishes. This hideaway-like restaurant is ideal for entertaining your clients, having a banquet, a date, and a meal with friends.