레스토랑 검색

Mr. Hoshina, our owner has been aiming for [the ultimate pork cutlet] for 28 years in the field of pork cutlet. He uses Minaminoshima Pork from Miyazaki, a rare pork stocked only to some luxurious restaurants as it is the best pork he has ever had. Based on his long study on pork cutlet, he brings out the original taste to its maximum with his culinary skills: cutting tendons by calculating the shrinkage when frying the meat, blending high-quality lards, combining low and high temperatures,  frying by calculating the residual heat. His pork cutlet has an exquisite savory taste with a crispy batter and savory fat with a good aroma. He says that his pork cutlet is still improving. Also with this comment, you can see his strong passion toward pork cutlets.

Asatoya, a Shabu-shabu specialty restaurant, operates a one-set ordering system for Shabu-shabu. Recommended is the "120-minute all-you-can-eat shabu-shabu course." You can choose between "Shimakuru Agu" and "Yanbaru Agu" for the main item, giving you the full flavor of the pork as you dip it in the housemade broth. The menu also includes a wide variety of Okinawan cuisine and awamori, unique to Okinawa. The all-you-can-drink package includes sweet, easy-to-drink "Awamori liqueur" and local beer "Orion Beer." The restaurant, which has the atmosphere of an old Ryukyuan-style house, is equipped with sunken kotatsu seating. It can accommodate up to 60 people and can be reserved privately. There are also private rooms for groups, making it ideal for banquets. Recommended for families with children, dates, and business entertainment.

Located in Kise, Nago City, Okinawa, OBAR offers pure-blood Agu pork and Okinawan cuisine. It pursues further evolution based on the handmade Okinawan home cooking of the Okinawan grandmothers inherited from the previous owner. The concept is to make OBAR one of your memories of Okinawa. In a warm and inviting restaurant filled with the unique charm of Okinawa, you can enjoy pure-blood Agu pork shabu-shabu and Okinawan home-style cuisine. Have a pleasant time with fresh ingredients.

The special ingredient in this restaurant is our high quality broth, served in various courses. A must-try dish is the Agu pork served in this delicious soup which brings out the essence of its savory flavor. We only use A5-grade beef for our Japanese black beef warm sushi, and our seafood is all obtained domestically to ensure its freshness. We pay attention to every small detail in our preparations to ensure that you are served only the best. Besides the food, our restaurant is truly a sight to behold as it is a stylish interior located by the beautiful Okinawa waters, thus enabling you to dine in serenity. The exquisite meal coupled with the wonderful ambience will surely lift your spirits.

We make this dish with konbu dashi (seaweed broth) in order to draw out the flavor of the ingredients. The accompanying vegetables are seasonal and organic. The lightly whipped tomato foam heightens the sweetness of the vegetables. We are fastidious about our vegetables, so we use only organic vegetables that we grow in our own fields, or which we have shipped directly to us from local producers. Since we ourselves love vegetables, whether heated up or eaten raw, we harvest as many as we can, with the aim of preparing food that is kind to your body. Many guests are surprised when they try our beignet de foie gras, since they don't know what is on the inside until they take a bite. Our aim is to create dishes that surprise and delight you.

Egg yolk mixed with sea urchin and dried seaweed, squid, warabi (bracken), minnows that have been steamed before being fried-with ingredients such as these, the Japanese dishes really demonstrate the skills of the chef. We insist upon beautifully presented food that represents the changing seasons. At our restaurant, we use a tuna base dashi (soup stock) rather than one made from dried skipjack. This stock gives the food a refined and delicate flavor. That is the fundamental basis of our cooking. Gion is a place with lots of tourists and customers from overseas, so we really emphasize the Kyoto atmosphere of our restaurant. We hope that you can enjoy the culture of Kyoto through both the flavor of our food and the restaurant itself. We recommend siting at the counter, but we also have Japanese style private rooms infused with the aroma of the traditional tatami mats.

Making full use of the fact that it started out in Noto’s Ushitsu area, “Ajiraku Yumeri” sources its seafood in a unique way. This restaurant was founded with the desire to offer the freshest, most delicious food. The “Sashimi (sliced raw fish) Platter” on any given day is glistening and alluring, piled with rockfish, flounder, whale, tilefish, Japanese amberjack, whelks, and mackerel all fished that day from Noto. The fish, which are auctioned off at 7 each morning at Ushitsu fishing harbor are delivered to the restaurant in time for service that day, and promptly prepared. To go along with the seafood is local sake (Japanese alcohol) sourced from five distilleries. The owner loves the place where he was born and is captivated by the local foodstuffs. If you’re looking for somewhere to enjoy seafood in Kanazawa, look no further than this restaurant, brimming with love for its hometown.

We are highly-selective when it comes to our buckwheat flour. Its taste and texture is unique to the season, blended with skills that only true artisans possess. This gives our soba noodles a flavor and texture that's addictive from the very first bite. Our chefs' motto: "We always use conger eel raised in Japan." We insist on stocking only the most fatty seasonal eel from local producers for the finest melt-in-your-mouth flavor.

Akasaka Watanabe, located about a 5-minute walk from Akasaka Station, is committed to the concept of "serving hot food hot and cold food cold, without excessive decoration, and making the best use of the ingredients." The charm of seasonal and carefully selected ingredients is brought out to the maximum, expressing in each dish a selection of exquisite Japanese cuisine. The rice is Koshihikari from the owner's hometown. It is glossy, and its consistency and aroma enhance the flavor of the cuisine. In addition to sake, the restaurant offers a wide variety of wines, which can be enjoyed in harmony with the cuisine. The restaurant is a relaxed space with counter seats made of a single piece of Japanese cypress wood and private rooms. The friendly owner welcomes guests in a bow tie, and the cozy atmosphere with the staff makes it a perfect place for families, dates, business entertainment, and entertaining important people.