레스토랑 검색

We pride ourselves on striving for excellence throughout our many menu items. Only with raw tuna can you savor the delicious flavor and springy texture quite like this, therefore we offer fresh tuna all year round, bringing you its authentic taste. In addition, "Sushi Zen" was the pioneer of artificial salt water preservation for sea urchins, guaranteeing top quality. We pride ourselves on the fresh, popping texture of our salmon roe, too. In all, we think it's important to anticipate our guests' needs and to have them ready before they ask. Our staff takes service seriously, and aims to treat both patrons and one another with a positive, can-do attitude. The flavor of our sushi goes without saying, but we also work to create a relaxed atmosphere with our high quality service. Enjoy peace of mind that your reception or business dinner will be treated to nothing but the best. Our location is a convenient stop along the way to go flower-viewing at Hokkaido temple, too. We also recommend our lunch take-out optio

Tagoto is a Kyoto cuisine restaurant with a history of 144 years on Shijo Street. Passing through the entrance curtain and down the cobblestone pathway, you will enter a refined and tranquil space. Here, you will be served Kyoto-style Kaiseki (traditional multi-course meal) cuisine, emphasizing "seasonality," the essence of Kyoto cuisine. They offer a variety of dishes that showcase the unique Kyoto vegetables and seasonal seafood. The restaurant features seasonal expressions, such as Arita-yaki and Shigaraki-yaki ceramics, hanging scrolls displayed inside, and fresh flowers. The striking courtyard, which changes its appearance over time, is also impressive. In addition to the visual presentation, aroma, and taste of the dishes, you can also feel the changing seasons through the overall atmosphere of the space. Why not experience the charm of each season while indulging in the luxurious and refined Kyoto cuisine?

Takanawa Shinzan offers omakase courses according to the 24 solar terms, allowing you to fully enjoy Japanese food culture. The restaurant's interior, made from old pine trees, is filled with the warmth of wood, providing a comfortable time in a warm space. The concept is "reasonable Japanese food in a warm space." Such a concept is reflected in the food and service. In particular, the "Claypot Rice" stands out for the deliciousness of each grain, and the "Torafugu (blowfish)  Salad" is a perfect balance of texture and flavor. The restaurant is proud of its cuisine, which uses carefully selected ingredients from all over Japan and draws out the best flavors. A wide selection of sake from Saga Prefecture, the owner's hometown, makes the restaurant suitable for various occasions, from celebrations to everyday use.  *The dishes are a part of the course. Subject to change depending on the season.

Takeya Gyuuniku-ten is a restaurant offering high-quality Yakiniku. One of the main features of this restaurant is that it buys whole Matsusaka beef, which is selected according to its own strict standards. From the top of the head to the tip of the tail, all of the Matsusaka beef is divided into 100 parts, allowing diners to compare the different parts. The "Koyoikagiri-mori" assortment, which changes daily, will enable diners to experience a new taste every time they visit the restaurant. Various alcoholic beverages, including wine and sake, are also available, providing great marriages to enjoy with the cuisine. The spacious restaurant has table seating and private rooms that can be used for any occasion, including dates, business, and family dinners. It is the perfect place to spend a special occasion.

Since its opening in the summer of 2022 on the 5th floor of a building in Ginza 7-chome, Tarikino Kappou has been attracting an increasing number of fans for its outstanding taste and enjoyment. Mr. Tarikino, who served as the general chef of Ginza and Roppongi's [kappou ukai], a restaurant that has introduced the charm of Japanese cuisine to the world, has established his restaurant. His style, affectionately known as "Tarikino Theater" for its gastronomic theater-like worldview, continues to evolve in a freer and more enjoyable manner. In his new stage, he maintains the importance of showing off cuisine and "freshly made" dishes, with counter seating in the main area and a private room. The menu is "Omakase Course," which can be flexibly customized according to the guests and the occasion. An at-home atmosphere that reflects the owner's sincere and warm personality is also the charm of this restaurant. Even the first-time guest can relax naturally and enjoy a blissful dining experience.

Taruichi is a restaurant where you can enjoy fresh whales and seafood. The name of the restaurant is a combination of the word "Taru (barrel)," related to sake, and the word "ichi," meaning the beginning of everything, with the idea of gradually stepping up step by step. Following that motto, the restaurant continues attracting many people by offering high-quality flavors even after over 50 years in business. The most popular menu is, by far, whale cuisine. You can fully enjoy the delicious taste of fresh whales directly shipped from Miyagi, one of Japan's whaling bases. Pairing with a variety of "Urakasumi" directly from the sake brewery is also highly favored, and there are some rare original brands of sake at the restaurant, so sake lovers should not miss out. Why don't you relax and unwind in a relaxing space where you can feel the warmth of the wood?

Located on the left-hand side as you turn from Oike Street onto Shinmachi Street, this is a place where you can enjoy Temari sushi and Japanese tea. When you pass through the wooden door, you will find a welcoming space with an impressively large, single-board wooden table. The restaurant's calm yet luxurious interior and simple yet tasteful tableware reflect the owner's dedication to detail. The monthly selection of Japanese tea is brewed with care, allowing you to savor the true essence of tea. The finely selected seasonal ingredients are maximized to bring out their qualities and transformed into delicacies that are also visually appealing. A relaxing atmosphere, richly aromatic Japanese tea, and beautiful Temari Sushi promise a blissful and soothing experience.

We use around 10 different kinds of ingredients in our Kakiage Tempura Bowl, which is our proud dish. we obtain and proudly serve fresh Japanese [HILLTOP HOTEL] pickled items with. All of them are made from seasonal vegetables that are pickled overnight, but the one that stands out the most is the cucumber. After you have have eaten some tempura, you can use the well-pickled vegetables to cleanse and refresh your palate. What makes having a meal fun is not just the food itself, but also the surrounding environment, the atmosphere, and the conversations that you have, which all complement each other. With this in mind, we pour all of our dedication and expertise into our cooking and focus on maintaining a pleasant ambiance in which you can truly enjoy your meal. In this refined restaurant-only an unvarnished wood counter and two sets of table seats-you can enjoy a wide variety of tempura made from only the best ingredients. We offer the perfect setting for two gourmets on a date or a meal among friends

Yuki, one of our course menus, includes shrimp, seafood, and vegetable tempura, as well as Anago-don (bowl of rice topped with conger eel tempura). You can enjoy a variety of tempura (ingredients dipped in batter, then fried) for lunch at a reasonable price of 2000 yen. We made an arrangement with a farmer in Chiba, who sends us fresh vegetables like tomato, bell pepper, pumpkin, cucumber, radish, etc. These ingredients can be served as tempura using a unique technique. I wanted to serve tempura with care, and that is why my restaurant is small. We can arrange a special course based on your budget. We would like to respond to as many of your requests as possible. The best seats in this restaurant are the counter seats, as you can get a glimpse of the chef's work. Once the tempura is fried, the chef serves the tempura directly from the open kitchen to the counter table so that the customers can enjoy extremely freshly fried tempura.