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[Hyotei Main Branch] was originally opened as a koshikake-chaya (a tea house as a resting place) about 450 years ago. The dishes have been sophisticated over time and now they are considered as a part of the representative Kyoto cuisine. Their specialty such as [Hyotei Egg] and seasonal [Asagayu (rice gruel breakfast)] are world renowned. The owner Yoshihiro Takahashi is the 15th generation after Mr. Eiichi Takahashi, a holder of Intangible Cultural Property of Kyoto. He has succeeded the history and the traditional taste of Hyotei, but he is also seeking for new tastes. For example, he uses tomato soy sauce for [Thinly Sliced Sashimi of Akashi Sea Bream] adding to traditional Tosa soy sauce. It is because he sincerely tries to meet people's needs changing over time. Regardless of the fetters of the past and convention, he tries his best to satisfy the guests with the best things currently available. With his attitude, you can see the spirit of [omotenashi (hospitality)] once-in-a-lifetime chance

The star of Edo-style sushi is definitely the tuna, which is why our "Omakase" set menu features two "Otoro" (fatty tuna) sushi. Its flavors, enhanced by just the right amount of aging, are accented by the red-vinegar rice… This sushi is guaranteed to have you reeling with pleasure… Five to six sushis in our Omakase set menu's twelve pieces are tuna based. Purchased from a trusted dealer, which the chef has known since his early days as an apprentice, the sushi grade domestic tuna is not chosen from specific production areas, but instead hand picked for the flavors of its meat. We give our guests a warm welcome, offering a simple yet honest hospitality in which everyone can have a good time while enjoying delicious food. Our counter only seats ten people, yet we do not put pressure our customers. There are no other seating arrangements, and seats are not booked in advance. This illustrates our commitment; we're more interested in seeing people slowly enjoying every bite of their sushi than generating

[Yamamoto], near to Ishigaki Port, has made many guests smile with delicious yakiniku (Japanese BBQ) cuisine since we were established. Our owner Yamamoto, who fell in love with Ishigaki Beef, is delighted to reasonably offer its savory meat on its home island. Do not miss its high-grade & normal-grade ribeye & kalbi (ribs), as well as our original menu [Yaki Shabu] developed by our owner. You will never get tired of its refreshing sweet fat and red meat with the rich, savory taste. Also, enjoy various side dishes such as [Nikotan (simmered beef tongue)] and [Aka Musubi (rice ball with special miso paste)]. We are famous for offering the highest-grade yakiniku in a casual [bistro] style. As we open while supplies last, and often close around 8 pm, it is recommended to visit us in the early hours or make reservations in advance.

The fat is elegant and delicate in our soft sirloin steak, which is the king of the steaks. This is a rare dish using the finest part of the cow, and the meat just melts in your mouth. Our original, refreshing citrus sauce goes well with this steak. We are confident about our meat, so we display the beef from our nationwide suppliers in a showcase by the entrance, including the Miyazaki beef. Because our restaurant is managed by the butcher, you can enjoy fresh beef of the highest quality at reasonable prices. Itamae Yakiniku Itto aims to greet customers with a smile, and see them leave with a smile on their faces. Every day, we try our best to be a cheerful, energetic restaurant. We have six counter seats, so you can come enjoy yakiniku (Japanese BBQ) even if you are alone. Our customers like the "itamae" style of the restaurant, where the chefs cut the meat in front of your eyes.

Iwahiba opened in Daimon, Minato-ku, in the fall of 2022. When the elevator doors open, you will arrive at a small row of counter seats at the bar. You might think you are not in a restaurant at first glance. The bar is also a great place while waiting. As you pass through the bar and into the restaurant, you will feel like you are entering a secret hideaway. The restaurant's interior, which exudes a refined elegance, is a delightful place for a date with someone special or entertaining clients. The conversation is sure to be lively at the counter, with its rich ambience. Here, you can enjoy a feast with your eyes and ears, as well as the mellow aroma of the food. An innovative fusion of Japanese and Chinese cuisine incorporates select seasonal ingredients. Enjoy a special time with wine carefully selected by our sommelier.

Fully enjoy our reasonable sashimi and simmered fish using just caught fish. 6-7 kinds of fish are always available. The contents vary depending on the weather condition, etc. Inside the restaurant is an open space filled with a homey Okinawan atmosphere, where you can reasonably enjoy typical casual Okinawan local dishes, such as [Stir-Fried Bitter Melon with Meat, Tofu, and Other Vegetables] and [Okinawan-Style Braised Pork]. Approximately 10 kinds of island liquor and awamori (Okinawan liquor) are always available, as well as local beer from Ishigak-jima Island. We are popular among tourists as well. 

"The essence of delicious Jingisukan (grilled mutton) lies in savoring only the finest cuts of fresh lamb with a delicious sauce!" is the motto of Juttetsu. They have continued to offer chuck roll (shoulder loin) of aged fresh lamb, being particular about its quality and taste, since its opening in 2005. Grilling the exquisite "Fresh Lamb Genghis Khan" and the "Thick-Cut Special Salt and Pepper Lamb" to medium-rare doneness over a charcoal grill, and dipping them in the secret seafood-based sauce, creates a blissful flavor experience. The charcoal fire's smoky aroma maximizes the meat's sweetness and umami flavor. The restaurant's interior is inspired by the lively dining establishments of the Edo period. Reservations are highly recommended as the restaurant is often packed with guests enjoying a meal with family, friends, and loved ones.

Prepared gradually over time, our stewed cuisine has won admirers. We remove excess fat to make it light and refreshing, never too heavy. A robust salty-sweet flavoring makes this a good match for both rice and sake. We procure seafood with a discriminating eye, eager to use only the highest quality ingredients. We make an overall determination based on key factors such as the firmness of the flesh and the fineness of the shellfish grain and how springy it is. We never use ingredients of a quality that we do not approve of. Our hope is to make Nemuroya a restaurant where people feel certain they can always enjoy delicious food at. Even if an item is not on the menu, we can respond to requests if the ingredients are at hand. Every day is a learning experience. We take great care to create an atmosphere in which everyone can enjoy dining in harmony-from individual guests to large parties, first time guests to regulars. Feel free to come on in and enjoy, as relaxed as if having a drink at home or at a friend's h

At Kappo Aoyagi, you can enjoy traditional Japanese cuisine made with seasonal seafood and vegetables, using a range of uniquely Japanese cooking techniques. Just like the head chef says: "As well as Japanese cuisine, we also create our own unique dishes." The menu is full of surprises, including Tomato and White Wine Sauce and Croquant made using French culinary methods. All of the restaurant's dishes are part of a course menu. Dining is by reservation only. The restaurant opens out into a relaxed and traditional Japanese space. There are counter seats where you can chat to the head chef and semi-private tables that give diners a sense of privacy. Both options offer a comfortable dining experience. This is the perfect restaurant for when you want to spend time relaxing with a special dining partner or celebrating with family.