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Brought in from across the country and based on the weather and seasons, our mackerel has a mellow flavor owing to being lightly pickled with a blend of rice and white wine vinegar. Be sure to try this staple menu item first of all, made with finesse to harmonize with 'vin naturel'. We use organic vegetables whenever possible. We mainly bring in vegetables from the Naname Farm in Tomisato, Chiba. Organically-grown vegetables truly go together with vin naturel. The owner, Mr. Kodaira, says, "Vin naturel is in no way something to approach with hesitance, this wine that can be part of your staple diet, so I'd like you to enjoy it fully." If you can give us a hint as to what sort of "feeling" you are looking for, we can make a fitting suggestion. It is hard to make a list with our vins naturels as they change daily. In lieu of a list, please refer to the bottle "etiquettes" (wine labels) along the wall. We have even shown the one that our restaurant takes its name from, La Biancara.

Since I have experience in both Western and Yakiniku (Japanese BBQ) restaurants, I have confidence in cooking red meat. I select the best domestic beef every time regardless of where it is produced. The meat I select is characterized by strong taste and softness. I'm particular about all the parts including "Skirt", "Aitchbone", and "Lump", but among them, "Beef Tongue" is the special dish I'd like you to try. Not thinly cut but grilled as a whole, its chewy texure and strong flavor is unique to our selected ingredients. Since the restaurant has a counter and an open kitchen, we try to cook as we see the customers' situation. Cooking and seasoning is fine-tuned to the needs and preferences of the customer, so I try to serve the dish that best fits that customer. Our concept is to provide domestic beef of A5 grade and delicious wine as reasonably priced as possible. As well as a girls party or a family meal, the older people also visit us when they "want to eat meat"!

Popular with regular customers, the mozzarella baguette with browned anchovy butter sauce has an exceptional, juicy flavor that envelops your tastebuds. We highly recommend you try this dish. The restaurant's name "UNA VACCO" comes from the Italian word for "cow." Their motto is to bring out the deliciousness of each ingredient, with a particular focus on beef. Enjoy a variety of dishes which highlight the flavors of their ingredients in a simple manner. With courteous service tailored to each customer and a homey atmosphere, UNA VACCO strives to make everyone as comfortable as possible. Feel free to drop in at any time, whether you come in alone or for a date, girls' night out, or anniversary. We're open until 3:00AM, so you can enjoy yourself without worrying about the time. Stop by after work or even hold a work party here. Take it easy and chat with your friends.

Our chef, Mr. Kawanona initially gained experience in his family's fish shop and holds a merchant's licence; he personally buys all the produce. He is also licensed to prepare blowfish and has the ability to prepare suppon turtle dishes. (Please enquire about these options in advance. Prior notice of at least one week is required.) Our best bluefin tuna, which has both sweetness and umami (savory taste), is sourced from different places according to the season. We also invest effort into securing choicest products for all our other ingredients. One example is how we buy vegetables from Hokkaido when in season but go elsewhere for the best produce in winter. Another example is how we get our delectable fish from Honshu and Kyushu, and seasonal sake from all over Japan. Regardless of whether you wish to hold a meeting or a celebration, just inform us of your purpose when you make your reservation and we can provide the appropriate food and seating.

This yakiniku restaurant specializes in the highest quality lean meat, the fillet, located along Kokusai-dori Street. You can enjoy A5-grade domestic black wagyu fillet and Chateaubriand grilled over charcoal fire. They offer course menus with three options of 200g, 300g, and 400g of meat as the main dish. Also, a course menu with a more modest portion size is available, so it's suitable for women to enjoy without worry. Their tender meat is easily cut with a fork. Salad, soup, rice, and kimchi are free refills. Then, you can finish off your meal with a delicious dessert. The restaurant provides a private space with all seats in private rooms. As you can dine without worrying about your surroundings, it is perfect for dates and various parties. There are also VIP rooms with separate entrances, and the restaurant offers a selection of five major chateau wines, making it ideal for special occasions such as client dinners.

Charcoal Grilled Kobe Beef Kobe Horumon Sannomiya Ikuta Branch offers a variety of delicious meat in a nostalgic Kobe-like atmosphere.A5-rank Kobe beef and other black Japanese beef purchased as whole cow, such as Saga beef, Sendai beef, Black beef, and Furano beef, are available. The "A5 Kobe Beef Staircase Platter" is a social media-worthy dish with eight kinds of Kobe beef arranged in a staircase, and the "Specially Selected A5 Kobe Beef Platter" gives you a generous taste (250 g) of three kinds of Kobe beef. These are just a few examples on the menu to immerse yourself in the taste of Kobe beef. Also, Kobe wines and fashionable cocktails enhance the deliciousness of the food. The restaurant's interior harkens back to the Old Foreign Settlement of Kobe, creating an exotic atmosphere. Private rooms of various sizes are available, making this restaurant the perfect place for special occasions such as dates, anniversary dinners, and entertaining clients.

Have you truly experienced "high-quality Wagyu beef"? Did you know that only about 2kg of "Chateaubriand" can be obtained from a single "Wagyu" cattle weighing around 500kg? Are you aware that much of Japan's Wagyu beef is produced in Kyushu? Did you know the "highest grade Wagyu beef" is distributed through exclusive channels? How about making the finest Chateaubriand a part of your memories in Japan?

Our egg rolls are filled with simply-chopped onions, ginger, and an entire shrimp carefully washed in sake. Egg yolks instead of potato starch are used to keep the shells together for a unique, crispy texture. We use unique ingredients that you rarely find available. Signature ingredients include wild shrimp caught only where seawater and freshwater mix, full of sweetness and stuffed in deep red miso paste. They are "food poetry", only available in autumn and winter. Madame is in charge of the dining area. If customers have questions, she gives detailed explanations on ingredients and how food is cooked. Service is provided wholeheartedly and with the customer in mind. Because of the small size of the restaurant, it is able to charm guests with warm and inviting service. The restaurant interior is simple and evokes a cafe feeling. However, everywhere you look there are sharply-pressed table cloths and sparkling polished tableware. The atmosphere is out of the ordinary, while at the same time remaining relaxed

To suit the business district where we are located, we have developed a menu for the businessmen who work nearby. We dare to offer lower prices than our competitors. We offer six famous dishes that are part of the all-you-can-drink course, and use free-range chicken. Our Jinhua ham and leafy vegetables are steamed over a long period of time, until the meat is completely tender. The flavors of the special soy sauce and scallion oil make this our most popular dish. We understand that our customers have busy schedules, so we offer exceptional service at a fast pace for a reasonable price. With consideration for the health of businessmen, we use plenty of vegetables so that they can continue energetically working. Every dish on the lunch menu has at least eight kinds of daily vegetables to enjoy along with our salad bar and dessert. Choose from nine different options.