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Yonpachi Gyojou offers a daily changing menu of specialties featuring fish processed with fishermen's skill, including "Shinkei-jime (destroying the fish's spinal cord)" and "Ikekoshi (letting fish rest in the tank)." Also, a wide variety of seasonal and fish-friendly sake is available. As well as regular sake from Dassai, Hitakami, Sharaku, and Taka, there is an original sake that can only be tasted at the restaurant, made in collaboration with a sake brewery every year. Enjoy fresh seafood in the lively atmosphere of a fisherman's town.

Our grilled Takasaka chicken breast, a staple in French restaurants all over the world, is served together with liver, gizzard and the heart on the side. We have worked hard to improve it, making it the only breed of germless chicken in the world. It has a perfect balance of sweetness and umami (pleasant savory taste). After sampling 45 different varieties, we decided this was the best chicken for yakitori. Our choice for a counter-seating format has two reasons. First, we want to see our guests' reactions directly. Second, we want to be able to serve the food fresh off the grill. We place a high value on communication and try to make an atmosphere in which guests can feel at home. We are like a hidden gem nestled in a Ginza alley without a single signboard. The inside of our store is elegant and exudes friendliness. We would like to think that it is the kind of store that would make you proud just by knowing about it.

A perennial hit among our diners, our [Stone-Cooked Japanese Style Skirt Steak] is heated to 200°C on a stone slab and it looks as delicious as it tastes! The portion is huge too, so you can share with friends. One whole beef roast cooked whole and slowly over a flame for maximum juiciness. Savor the original flavor of the meat, with the perfect consistency. Enjoy with ponzu sauce! Our clientele is mainly college students and other young people, so our dishes have large portions, and we aim to get your meal to you as soon as possible after you order. Our establishment is always bustling, so drop by with your friends for a lively evening out. We have course meals and all-you-can-drink options, and our portion sizes are large, so you can eat, drink, and have your fill of fun!

Fujiwara is committed to using the freshest ingredients and serves up traditional Japanese home cooking, brimming with seasonal goodness. The dishes draw on the chef's many years of experience working at a major restaurant in Osaka and his skill as a craftsman. The menu is full of masterpieces to please the eye, as well as the tongue, with breathtakingly exquisite presentation. The restaurant serves a selection of over 100 different dishes, which is born out of the chef's desire to delight his customers. Diners are greeted with a menu of gems; all of them equally delicious. It includes the Sashimi Platter, which contains six or seven kinds of local fish and specially selected seafood from all over Japan, and the Two-Color Grilled Eel, which is fresh eel cooked to fluffy perfection. Six types of sake (Japanese alcohol) are available to pair with various dishes. The simple interior, which uses plenty of plain wood, brings out the beauty of the Japanese cuisine all the more.

We only buy domestic chicken and use the most original spices for our 1/2 fried chicken and we get the #1 best-selling Sakura original offal at Dosanko Plaza (Yuurakuchou). Eat this high-quality offal dish made with nothing but Hokkaido ingredients just once and you'll be addicted! All of our meats are domestic products and our steaks and shabu-shabu (sliced meat parboiled with vegetables) are A5-rank Japanese beef! When available, we also offer fresh, raw tuna but the supply is limited so a reservation is required. We deliver delicious food, safety and peace of mind. We want our customers to relax comfortably, feel great after eating our delicious food and, of course, be full. We continue working hard day after day because there is nothing that makes us happier than to see our customers return home with a smile on their faces. We'd love you to come relax with us in our home. Please enquire within if you'd like to rent the restaurant out for your own private event.

[Japanese Cuisine Yamazaki], one of the best Japanese restaurants in the Hokuriku district, is gathering attention by gourmets all through Japan with the motto of [seeking for the dishes that can be found only in Toyama]. Mr. Koji Yamazaki, the owner, decided to be a chef when graduating from junior high school and had training at renowned restaurants in Tokyo and Osaka, then came back to Toyama to open this restaurant. He says "when I was training I always visited renowned restaurants on my days off such as [Sakurada] and [Arashiyama Kitcho] to study their tastes which is a good memory for me now". After spending his days off to visit such renowned restaurants, he noticed that it was important to follow the fundamental factors of Japanese cuisine such as following the basics thoughtfully and cleaning carefully. Therefore, our one and only motto is [to express the seasons of Toyama] with the essence of Japanese cuisine.

The Hataga region of Aki-ku is about a 30-minute drive from center of Hiroshima city. In an undeveloped woodland area with terraced rice fields all around, there is a sloping road just wide enough for one car, and a single barn stands at the top of the hill. This building is [Hanao], one of Hiroshima's famous Kaiseki restaurants. The head chef, Satoshi Ozaki, has over 40 years of experience, and he runs this restaurant by reservation only, serving only a few groups per day. The concept of hospitality within Japanese tea ceremony, which Ozaki has learned for many years, forms the foundation for his method of customer service. In his own words, "I take pride in personally selecting fish and vegetables at the market every morning." Maximizing the potential of these ingredients, he welcomes guests with dishes reflecting his sincerity. Japanese cuisine is built on the aesthetic of removing all unnecessary elements, and he takes this concept to heart, crafting "food where the individual ingredients c

This renowned restaurant with 21 years of history is run by chef Toyoda born in Ishikawa prefecture. He opened this restaurant to introduce the taste of Kaga cuisine to people in Kyushu. Fully enjoy our exquisite dishes created by the chef from Kaga, famous for crabs, such as [Kanisashi (sashimi of crab)], [Charcoal-Grilled Crab] using fresh live crabs from Hokuriku, and side dishes. There are various types of private rooms with tables or tatami mats with a relaxing atmosphere, to entertain your important guests, for a business meal, a pre-wedding, and get-together. You can indulge in the crab dishes in a luxurious Kaiseki (traditional Japanese cuisine) course.

We specialize in our rare cut of Matsusaka beef. The surface of this fresh meat is lightly seared. With its soft, pleasant taste and flavorful meat, the dish is extremely popular. We are also very picky about serving only the freshest fish, including 200 kilograms of fresh northern bluefin tuna, which has recently become very difficult to obtain. Using only natural products and organic vegetables, these carefully selected ingredients are prepared in such a way to bring out their natural goodness. We strive to provide you with healthy and delicious meals that really let you taste the different flavors of each season. This is definitely a shop for alcohol connoisseurs. An abundance of choice sake as well as reasonably priced rare sake is readily available. Not only do we have private rooms for smaller family parties, but also larger spaces for work events and so on.