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Featuring fresh seafood selected from the catch of the day, our dishes are arranged to be beautiful as well as authentic. Enjoy the taste of seasonal specialties shipped directly from the Akashi fishing port. You can feel good about enjoying our safe organic vegetables picked from our own garden. We mainly grow traditional Kyoto vegetables such as kabu (turnips), kikuna(chrysanthemum), daikon radishes and greens, and pick them fresh daily. We work to deliver flavor that can only be had here and nowhere else. We think about and research new dishes every day. We aim to be a place where our guests will always be able to look forward to new dishes to enjoy. We spare no time or effort into making each dish the best it can be. Our artisanal philosophy even extends to the vessels in which our food is served, enabling our guests to feel the true depth of Japanese cuisine.

Our pollack roe motsu nabe is heaped with Kanefuku pollack roe. We're proud of this dish, which brings the authentic flavor of the Kanefuku company store right to your table. Delivered by air fresh daily directly from the seas around Nagasaki. Because we get our catch of fresh fish daily, we can be sure you're satisfied with its flavor. We've been told by our guests that we're a relaxing getaway from their busy lives, so we accommodate their needs with a number of different private rooms. We have popular small rooms to reserve as well as vast banquet halls, so no matter what you're planning, we can make our establishment work for you. Our vast collection of delicious liquor is a must-see. With a line up of 60 different kinds of shochu, you're sure to find a favorite to relax and enjoy with your delicious meal.

Our charcoal-grilled eel organ skewers are a rare dish that you don't often get the opportunity to eat. We delicately and skilfully fillet the eels, which are procured each morning, carefully remove the livers, and then put all the finely separated parts of the eel on skewers. Please enjoy the great taste of fresh, tender eel that is prepared every morning. Unfettered by Sino-Japanese relations, the reason we're able to continue consistently in this location is due to the support of our customers. Therefore, though eel has an image of being expensive, we serve good-quality, fresh eel at reasonable prices, not expecting a profit. We promise that groups of friends and workmates can spend an easy and leisurely time in this small and relaxing space. There is also a choice selection of sake that go well with the eel kushi-yaki skewers. Please enjoy a fun time here eating delicious food with relish.

[Mushintei], quietly standing in an alley of Kojimachi, offers authentic Japanese cuisine. Our Master Chef Suda, who often appears in media, improved his cooking techniques at renowned restaurants in Tokyo. He carefully selects seasonal ingredients to offer high-quality hand-made dishes. Enjoy [Kaiseki-zen (traditional Japanese cuisine course)], [Course of Our Recommendation], and a wide variety of casual and nutritious a-la-carte dishes, such as local dishes from Fukushima which is our master chef's hometown, seasonal seafood direct from Kyushu, [Japanese Rolled Omelette] which is our specialty, and [rice cooked with seasonal ingredients in an earthenware pot]. We also offer the widest range of local sake (Japanese alcohol) from Fukushima in Tokyo. The interior with a comfortable Japanese atmosphere is also hand-made by the master chef who loves creating things. Private rooms are also available. Relax and enjoy a comfortable dream-like moment with savory cuisine, which is the name of the restaurant ([Mu] m

Wagyu Yakiniku Horumon Aigo in Ishigaki, Okinawa, is a popular hidden yakiniku (Japanese BBQ) restaurant that is particular about Japanese Black Beef. The chef, who has experience in the butchering field for a long time, examines Ishigaki beef and Misaki beef, the two notable beef brands on Ishigaki Island. He carefully selects and serves only the delicious meat cut available daily. Popular menu items include "Aigo Bulk Red Meat," which captures the original taste of the meat by grilling the block meat dynamically, and "Thick-cut Beef Tongue," which is rare to purchase from its own route. "Four kinds of Red Meat Assortment" that assorted their proud selection of red meats are also popular. With a comfortable mix of locals and tourists, the restaurant has table seats and counter seatings with smokeless roasters. It can be used for various purposes, from business use to date, dinner with friends, and family dining.

Not only does our soba (buckwheat noodles) feature heaps of aasa (a type of Japanese seaweed) as a topping, but the aasa is also kneaded into the buckwheat noodles themselves to give the dish a hearty ocean fragrance. Enjoy it paired harmoniously with our naturally-flavored dashi broth. The aasa used in our Aasa Soba is a product of Kitanakagusuku, a village famous for the product. The seaweed is treated thoroughly with water, resulting in a fine aroma, smooth texture, and a pleasant fragrance. Our theme is to go above and beyond the expectations of those guests who've traveled from afar to dine with us. We emphasize not only our fine flavors, but our charming atmosphere, and warm Okinawan service and hospitality. Our building was constructed in Ryukyuan style, shortly after WWII. With the Ryukyuan red tiles, hibiscus flowers, and the Shiisaa statue on the roof, a scene that is quintessentially Okinawan will unfold before your eyes.

This dish sets off the taste of the Kuroge Wagyu (Japanese black beef). The beef is domestically-produced, but not by a specifically-designated region. The restaurant simply uses the highest-quality and most delicious variety at any given time. Otsuki Sirloin is made with Kuroge Wagyu rib roast graded higher than A4. It is characterised by its softness and the sweetness of its fat. Often sold at below cost price, it works out as a very reasonable way to eat delicious meat. Savor the pure beef flavor. All of the restaurant’s meat is selected from trustworthy suppliers. Some meats are even sold at less than cost price. The staff put a stronger emphasis on quality of food and service rather than profit, so that customers can freely enjoy yakiniku (grilled meat) at low prices. The hall on the second floor can accommodate 27-28 people and is the perfect venue for golf competitions, receptions, meetings, parties, and gatherings. They also have meal plans starting from 2000JPY per person (excluding drinks) and can

This popular dish starts with black wagyu beef tongue. Because this cut is in short supply (only one per animal), many restaurants use imported meat. However, we only use domestic beef, so you can enjoy it with peace of mind. This photograph shows delicious marbled "Black Wagyu A-5 Sirloin." We personally select each cut from our supplier. We pride ourselves in having delicious, high quality ingredients that meet our customers' standards. Cut raw meat all tends to look quite similar, so it's actually common for customers to have trouble distinguishing meats based on appearance. That's why we'll give you a brief explanation of each meat as we serve it. Our restaurant is clean, and we decorate it with flowers to create a relaxing atmosphere. Our large space often hosts parties of over 20 people, so we recommend reserving well in advance. Please feel free to bring your friends and family!

Located on the 4th floor of COREDO Nihonbashi, a building directly connected to the Tokyo Metro Nihonbashi Station, Yakiniku Yamato prides itself on its high-quality menu, which is unique to the direct management of a butcher store. The "Omakase 9 kinds of assortment" is an excellent dish showing the restaurant's sourcing ability, allowing you to enjoy rare parts of A5 Kuroge Wagyu and Matsusaka beef. The course menus, featuring all of the day's specially selected ingredients, are available at various prices to suit date nights and banquets with friends. It is also popular among businesspeople for its lunchtime set menus, providing a casual way to taste Kuroge Wagyu beef.