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If you would like to have a delicious okonomiyaki in Hiroshima, please visit our restaurant with good access just 3 minutes walk from the station and fully enjoy our delicious okonomiyaki and teppanyaki dishes. The most popular menu is [Okonomiyaki Denko-Sekka] where the dough is surrounded with fluffy egg, and green perilla is used to accent the taste. This exquisite okonomiyaki is light and fluffy, as air was beat into it to bring out the more savory and sweet tastes of vegetables. You can also enjoy the delicious tastes of Hiroshima with our teppanyaki with oyster, Momiji Pork, etc. You can regain your energy with our dishes together with the local alcohol drink [Hiroshima Highball] containing locally harvested lemon. Eat your fill of our teppan dishes that are cooked in front of you, while enjoying the cheerful and live atmosphere. Please visit us and have such a happy time.

A single house stands in a residential area, a short distance from the train station. Marked by a small sign that says [Drammatico], this is a community-based restaurant in Ogikubo loved by the local people for about 20 years now. The head chef, Chuya Shigeoka, describes his ideal for the restaurant as follows, "a restaurant that provides quality to people's daily lives rather than just for special occasions." Just as he says, people can enjoy a casual meal here without the need to be overly formal. The authentic taste and friendly atmosphere is what has attracted people's patronage for so many years. The restaurant serves fish selected by the chef personally on visits to the Tsukiji market, dynamically charcoal-grilled meat, exquisitely fresh vegetables supplied by farms nearby, and authentic dolce developed based on the chef's experiences working in Italy. The chef's choice course features plate after plate of dishes with a sense of power and urgency. The Italian cuisine leverages the unique char

This sushi has exactly the right amount of flavor, and accepts no substitutes in any aspect of the preparation. The apparent simplicity is exactly why it is so difficult to prepare. Just as my father made sushi for over 30 years, I continue to devote myself to it tirelessly every day. I'm taken by the beautiful coloration and juicy meat of the Sangenton pork, and have it delivered directly from Kagoshima. I personally oversee which tuna to buy from the Tsukiji market. I can't make any compromises if I want to have delicious ingredients in stock.

Echizen is a crab restaurant where you can enjoy crabs from Hokkaido in elaborate dishes. Seasoned to perfection and delicately cooked to the second, each dish is a work of art. You can also enjoy premium sake selected to match the cuisine. In addition, about 20 types of wine, including those from the Kenzo Estate Winery, have been added to the menu, offering a variety of pairings. From the moment you step onto the premises, you will feel a sense of the extraordinary. The restaurant's interior has a relaxing atmosphere with modern Japanese decor. This restaurant is suitable for special occasions such as dinners, dates, and special days. Why don't you and someone special experience a quality moment with excellent cuisine?

Light, yet substantial. The shrimp and yuba broth brings out the flavor of the eggplant. Namafu (wheat starch) has a pleasant springy texture and is highly nutritious. Enjoy a range of namafu dishes, from the basics like namafu dengaku (namafu baked and coated with miso) or deep fried namafu, to original creations like eggplant and namafu miso gratin or namafu fried in breadcrumbs. Ginnan uses traditional ingredients, like yuba, which gives it the air of a classic Kyoto restaurant. However, the staff members work hard to make sure that young people also feel welcome. The menu features a substantial range of original creations, including yuba omelet and fresh spring rolls wrapped in yuba.

We use local ingredients like Akashi sea bream and Nushima conger eel. We also use carefully-selected seafood from all over Japan, including Tsushima tilefish, Nagasaki black abalone, Boshu clams, and Noto rosy sea bass. You can also enjoy the charming, seasonal flavor of Rishiri and Yura sea urchin. We are proud of serving the freshest seafood and vegetables. We visit the markets in Ohara every morning, and we get our Kamo eggplant and other Kyoto produce from reputable farms in the area. During winter, we offer traditional, old-fashioned suguki pickles made by Kamo farmers. In both chilled and warm dishes, we use special and gentle ingredients that make our guests feel relaxed. We are just thrilled to see our guests leave here feeling reinvigorated after a leisurely meal. Our rice is cultivated on the slopes of Mount Ibuki, in Shiga Prefecture. We polish our rice ourselves before using it. Boiling the grains in an earthenware pot in a high-heat stone oven makes them soft, fluffy, and sweet. Enjoy our except

Ishigaki Beef, highly valued as breeding cattle from different regions across Japan. Each skewer is meticulously crafted from this historically significant beef, grilled to perfection. This restaurant offers skilled artisanal creations using rare Ishigaki Beef horumons (offal meat) and fresh seafood, including skewers and stewed skewer pots.

[Hakata Ajidokoro Iroha] first opened in 1953, and its 4th successor, preserves the original flavors today. The restaurant is an institution of Hakata Mizutaki. The soup, perfected over generations is a secret family recipe and the heart of the cuisine served here. The restaurant uses Saga's Humoto-chicken with a mild flavor that coats the bone-in chicken. According to our chef, the chicken should keep its shape after being cooked, yet tender enough to separate from the bone immediately when being eaten, and have the savoryflavor of the fat. This mizutaki is special because of the secret family recipe and carefully selected chicken, which is why this restaurant has been loved in Hakata for a long time.

Clear, white soup. That is the essence of Mizutaki. The waitstaff places the pot with the soup on the fire, and the cooking begins. They maintain the same taste daily by adding more broth, which takes more than 13 hours to complete. The inside of the pot is considered the domain of the waitstaff. When it's ready to eat, it is portioned into individual bowls. It remains unchanged from taking a sip of the soup to the finishing rice porridge. The restaurant, renovated from an old traditional Japanese house, carries on the atmosphere of the good old days. You can feel the tranquility woven by the passage of time. Sawacyo offers Mizutaki prepared by the waitstaff in the evening, but for lunchtime, you can casually enjoy dishes such as Oyakodon (Chicken and Egg bowl) and Handmade Soba Noodles. At lunchtime, it's perfect for a quick meal alone, while in the evening, it's ideal for client dinners, dates, or dining with a group of two or more.