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Kagurazaka Shabu-shabu Fuga offers a luxurious Shabu-shabu experience with brand-name Japanese beef and Kyushu black pork in a Japanese-style space with the atmosphere of an over 80-year-old traditional Japanese house. It purchases premium brand beef from all over Japan, which has passed the required standards, by carefully selecting them with professional eyes each time. In addition to choosing good ingredients, the restaurant also focuses on how to enjoy good meat, bringing a rich dining experience to its guests. Excellent drinks such as champagne, wine, and premium sake, selected to match the meat, are also available. Special drink sets and Champagne free-flow options are also provided for courses, making it ideal for business entertainment and anniversaries. Why don't you share Japan's fascinating food and culture with your loved ones?

With its origins in Shoheikan and Kappo Shohei, a Ryokan inn with a history of about 100 years in Shinjuku Yotsuya, this restaurant is proud of seasonal seafood dishes and charcoal-grilled dishes using fresh ingredients luxuriously. Ingredients are carefully selected every morning at the Toyosu market. From seasonal fresh fish directly from the market to tuna from "Usufuku Honten Shofukumaru," a longline tuna fishing boat, the restaurant selects the finest products to confidently recommend.　With a motto of passing on Japanese food culture from the present to the future and beyond, they also offer a wide selection of sake and other alcoholic beverages of the finest quality. This is a place where people can talk about their feelings and love while feeling the blessings and richness of nature. Genya keeps operating in Yotsuya under the slogan "Sake, Fish, and Love" to maintain a space where people can relax and enjoy themselves. 

The restaurant's name, Kan Agari, means that when sake is heated, its flavor increases considerably. The restaurant carefully selects delicious sake to warm from all over Japan and serves fireside-cooking dishes that go well with it. A specific recommendation is the Grilled Fresh Fish of the Day. The fresh fish of the day, which changes daily and comes directly from the fishing port, is roasted over quality binchotan charcoal, and the flavor of the fluffy, savory grilled fish and sake complement each other. Dishes made with seasonal ingredients, such as whole simmered fish, are prepared to match the flavor of the sake. To finish the meal, rice from Mr. Yoshimitsu Honda, the best rice grower in Japan, is cooked in Nambu Ironware. The old-fashioned furniture and tatami floor create a nostalgic and comfortable atmosphere. This restaurant is recommended for a meetup after work, meeting friends, or banquets. 

Kanazawa Sekitei offers novel cuisine arranged not only in traditional Kaga style but prepared also with local vegetables and seafood from Kanazawa areas. The restaurant takes pride in their tradition of ryotei cuisine and old customs native to Japan. Sumptuous dishes range from juicy and rich, tasteful [Grilled seaperch], [Shabu-shabu] (sliced meat parboiled with vegetables) served with our original ponzu (citrus seasoned soy sauce) and sesame sauce among other fine meals. Interior is designed in traditional Japanese style and large and small private rooms, including space floored with tatami and tables, are also available according to the number of guests. Guests can hold gatherings among close friends, business table, traditional celebration and ceremonies and other events at the restaurant for a worthwhile dining experience.     

The restaurant offers steaks at reasonable prices, including the extremely rare part "rump cap," which only around 4kg can be taken from 1 cattle head, as well as "outside," "sirloin," and "flap meat. The char-grill island, surrounded by counter seating, is the stage where the professionals prepare authentic charcoal-grilled steaks, which you can enjoy heartily with wine in a casual atmosphere.

[Kanda Unomaru] offers savory sushi recommended by Master Chef Nagata. They do not have a menu, as they offer different seasonal ingredients stocked each day. This restaurant is a branch of [Unomaru Main branch] in Nihombashi. They stock seafood from the Toyosu market, as well as from Fukuoka, Saga, Ishikawa, and Shimane prefectures. These ingredients are prepared in different ways according to the season and condition, offering different tastes even from the same fish. Various seasonal a-la-carte dishes are also available, such as [Edamame Tofu] in summer, and [Simmered Monkfish Liver] in winter. Dinner course is offered at 16,500 JPY. There is no reservation needed for lunch, so feel freely to walk in.

Kanimatsuba Main Branch offers Matsuba snow crab dishes and other delicacies unique to the area. The restaurant is located near Ajiro Fishing Port, which boasts the largest Matsuba crab haul in Japan. Matsuba crabs, the key ingredient, are carefully selected by the restaurant's owner, third in a line of fishermen who have been in the business for generations. The crabs are directly shipped live to the restaurant, and the restaurant only serves the freshest crabs. The restaurant offers courses, set menus, and individual dishes, so you can choose food befitting the occasion. Enjoy all sorts of crab dishes, such as grilled crab, crab sashimi, boiled crab, and crab and vegetable hot pot, prepared by our skilled chefs. Everything in the restaurant is refined and high in quality, from the food to the carefully selected brands of sake and the tranquil atmosphere in the private rooms. This restaurant will delight you with Matsuba crab, the king of winter delicacies.

Ushimasa offers a yakiniku menu featuring A5-ranked Miyazaki beef and other high-quality ingredients that are carefully selected. Various cuts are available since the restaurant purchases whole heads of cattle. The chef's masterful techniques shine through by using different cutting methods for each portion to bring out the best flavor. Ushimasa's style is to enjoy yakiniku refreshingly with wasabi, truffle salt, or a house-made sweet sauce. Its excellent lineup of drinks, including wine and champagne, perfectly complements the dishes. The restaurant has a sophisticated atmosphere and is equipped with seven private rooms. Each room features a video and audio system, adding color to the black-colored space. Why not visit with your special someone for a "once-a-month luxury"?

All seven KAPPA Ramen HONPO branches have the same basic style, but the menu selection and the taste are slightly different. The soup follows the standard tonkotsu preparation for 8 hours from the bone. Only one tonkotsu soup is on the menu. The shoyu tonokotsu ramen with a rich and gentle taste made of pork back fat is popular with both genders. The straight noodles free from additives and preservatives are made and delivered daily from the factory. KAPPA ramen keeps a good balance of the soup and the noodles without being too rich. The shop opens until 4AM am in the morning and is a good decision where to finish up your happy night out.