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Almost all of our customers order our star product, Kishu Charcoal grilled Yakitori. We use Okinawan Nuchimaasu sea salt and a blend of five other salts, blending all with our original seasoning. Best enjoyed almost rare White Chicken Liver" is our number one recommendation which use chicken such as the soft, sweet Oyama Chicken from Tottori Prefecture, and Miyazaki Prefecture's Hinata Chicken. Brought to the shop daily, our fresh chicken can even be eaten raw. We skewer the chicken and then roast it over Kishu charcoal. Here at Katsu Shimokitazawa, we will respond to our customers' requests with the utmost enthusiasm so that they can enjoy their meals to the fullest extent. We can prepare Omelette Rice, Oyakodon (chicken and egg rice bowl) and many kinds of pasta in accordance with our customers' desires. Our chicken-steak "SSS (Spicy Special Steak)" is made using Oyama Chicken steeped in our specially made sauce and is one of our most popular dishes. Our "Collagen Soup," made from simmering chicken thighs f

Kichiji Kanizo is a hideout for adults in Nakameguro. The restaurant offers a special menu prepared by Mr. Okano, the second chef of their other restaurant Tempura Miyashiro (awarded a Michelin star two years in a row). One menu option is a luxurious hot pot using "live horse crabs directly shipped from Hokkaido." With the carefully prepared spiciness of daikon (radish), the sweetness and texture unique to horse crab, miso and butter make the taste rich, and the savor of crab innards adds to make this menu a superb hot pot. You can enjoy the changing flavors permeating the daikon.

Made from buckwheat flour polished with precision, Takadaya's soba noodles are blended with fragrant sesame oil, kneaded and pulled, then cooked to perfection. There are absolutely no chemical additives used in our broth to keep the dish healthy and safe. At our shop, we use only the best ingredients selected from providers nation-wide to have our guests enjoy the food culture and quality ingredients from a variety of regions. Savor Takadaya's delicious noodles together with our tasty drinks to enjoy the charms of a soba izakaya (Japanese pub).

The famous yakiniku restaurant Satsuma in Kitashinchi, Osaka, opened its first restaurant in the Kanto area in 2022! They provide meat and sauce with the same content as the main restaurant. It is highly reputed that "the taste of Kitashinchi can be tasted in Ginza as well!" They offer Harami (skirt steak), where you can enjoy the taste of red meat, and Special Sirloin, where you can feel the sweetness of the fat that melts smoothly. In addition, fresh horumon (offal meat) and sashimi (raw fish) are also available. The restaurant has only 11 counter seats, so the peak time is often full. Therefore, it is recommended to make a reservation in advance. It is easily accessible from Shimbashi Station and Ginza Station, making it ideal for one person as well as for dates, friends, and entertainment. It's open until 5:00 a.m., so you could visit here for the after-party or after-after-party!

Daia is a restaurant specializing in Kobe beef that is a popular place for both domestic and international tourists. Once you enter the restaurant, you will find yourself in a space where counter seats are lined up in front of the teppan griddle. Only A5-grade Kobe beef is offered as the main ingredient of the cuisine. By purchasing whole cows, it is possible to provide a wide variety of parts of the meat. It is a popular style to enjoy "steak" as a course at this restaurant. It is a popular style to enjoy "steak" as a course at this restaurant. The restaurant's interior, with its impressive Japanese-style setting, reminds you of Japanese culture and has a classy atmosphere. The aromas and sounds will stimulate your senses and make your dining experience enjoyable.

A young chef trained at a Michelin-listed restaurant demonstrates his skills at Koho. In China, a "tiger (Ko)" means "talented young people." The restaurant's name Koho means, "Even if you don't have the talent yet, cultivate it and work hard to reach the peak." You can enjoy a wide variety of small Chinese plates in this restaurant. There are always more than 20 dishes, sometimes more than 30, using carefully selected ingredients such as shark's fin, abalone, and other high-end Chinese ingredients, as well as vegetables from the Noto Peninsula in Ishikawa Prefecture. Each dish is full of surprises to delight guests. Savor them with "alcohol pairing," which offers suggestions of wine, Shaoxing wine, and other alcoholic beverages to match the dishes. You will enjoy a blissful time.

Exceptionally-fresh fish caught in the waters around Sanriku is assorted after having been cut and prepared for the best flavour. Beautifully arranged to make the food look even more delicious, this dish truly shows off my thoughts and handwork. When I returned to Sendai after my training in Tokyo had finished, I rediscovered the abundance and splendour of ingredients from Miyagi prefecture. I want to communicate the deliciousness of Miyagi prefecture's produce not only to locals, but to people who have come to visit Sendai from afar. My goal is to have customers feel they were glad they came when they leave the restaurant. Wanting customers to return home satisfied, I put importance not only on the food, but also the service and atmosphere. I'd be glad if you chose Kokorozukushi Inase when you want a feeling of luxury, or when you want to have a meal with someone special. Please relax in the calm space and enjoy the menu of delicious items. If you get lost on the way to the restaurant, please don't hesitate

Kokubuncho, Sendai, is home to many of the best restaurants in the "City of Trees." Kokubuncho Kurotaka, quietly located in the city's center, is an authentic Japanese restaurant that adult customers have loved from inside and outside the prefecture since its opening in 2022. The head chef, who has devoted himself to cooking for more than 45 years, carefully selects fresh fish from the surrounding seas and serves dishes rich in seasonal flavors using Japanese and Western techniques. In particular, its style of offering natural puffer fish from Miyagi offshore almost year-round is pioneering in Sendai. The restaurant is also known for its seasonal fish dish from the Sanriku region. Both puffer fish and seasonal fish can be enjoyed in the Hirose, Jozenji, and Kurotaka courses. The quiet and elegant Japanese-style space, separated from the hustle and bustle of the downtown area, and the completely private rooms for all guests are great attractions. With an excellent selection of drinks, including local sake and

Enjoy our fresh seasonal seafood with the rich variety of sake that we have ordered from all over Japan. While Kumamoto is famous for horsemeat, Aka(red) wagyu beef is lean, delicious and good quality meat that you should definitely try. The recommended cooking method to enjoy the best flavor of the meat is tobanyaki (grilling on a ceramic plate.) We recommend a menu that actively incorporates ingredients that you are not normally familiar with. At the time of your reservation, we will ask about the occasion for using our restaurant, and your preferred ingredients. We will respond to requests as much as is possible. We offer private rooms for every kind of anniversary and celebration, as well as for meetings or spending a special time with the important people in your life. Our richly vivid cooking incorporates a sense of the season. Our staff wear Japanese style clothing to create a traditional atmosphere.