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A terrine jelly made from tomatoes, shiitake mushrooms, Japanese potatoes, and ten other kinds of vegetables. You'll be wholly satisfied with the look, aroma, and texture of this delicacy - our chef Akiyama's masterwork. Each layer is carefully prepared for the perfect presentation. Whether it's garnished with red miso and mozzarella cheese, or paired perfectly with avocado and fried tofu, in it remains the jack of all culinary trades - the tomato. We use different varieties depending on the dish, from sweet mini tomatoes to full, ripe, and juicy tomatoes meant for cooking. We're conscious of the fact that we're here to entertain you. We know that you want to be satisfied with your conversations here, too, and that our manners are part of our service. We offer full-scale hospitality that will ensure our customers and staff alike have a great time. The dining room of Mutsukari features a fully open kitchen where you can see everything we do. Savor luxurious dishes while you watch us prepare them right in front

"Steamed Sea Bream and Cheese Dumplings" are perfect, pairing cream cheese and cheddar cheese with sea bream. This restaurant's creative arrangements add a fresh spin on Japanese cuisine while staying true to the fundamentals of traditional Japanese cooking. Okinawan spinach (Gynura bicolor) is called "handama" here in Okinawa, and "kinjiso" in Kanazawa. It's a common ingredient in local stir-fried dishes, but they have creatively and deliciously added it to pickled vegetables and jellies as well. Offering a variety of ways to enjoy the prefecture's produce is one of the themes. It's a given that they try to offer the guests delicious food, but they also aim to provide them with a fun time. They go beyond food to create conversation and atmosphere, hoping that you enjoy your dining experience. Though the restaurant offers authentic Japanese cuisine, they dare to be casual in their interior. Please relax and enjoy your meal in the tatami rooms with traditional Japanese furnishings.

Mizutaki Shimizu, known for the finishing meal of Oyakodon in Nakameguro, Tokyo, has produced this Oyakodon specialty shop.This is the [Nagoya Cochin Oyakodon Tori Shimizu]. Since the Dai Nagoya Buidling branch opened, it has become very popular with a constant flow of customers.This Oyakokon that only uses Nagoya Kochin for the chicken meat, eggs, even the broth used to cook rice is the ultimate flavor.The best ingredients are used thoroughly. Tasty meat that delicately matches egg with glutinous flavor. With the Haccho Miso-based sauce on top, you can enjoy excellent dish full with originality from Nagoya.

A 1-minute walk from Nakameguro Station, this restaurant stays open from 6:00 pm to 5:00 am. The restaurant boasts seasonal fresh fish from Toyosu Market, vegetables directly from the farm, and grilled food. They offer food, drinks, and a setting for adults based on the concept of "delicious food is delicious as-is". The counter seating around the fireplace is also well-liked. Private rooms and banquet menus are available too. 

Nakayama-tei Labo lets customers enjoy modern and fresh Nouvelle Chinois cuisine based on the concept of "Chinese cuisine that goes well with wine." In 2019, this restaurant was featured in the French restaurant guide Gault Millau. The chef, who has served as the executive chef of a hotel, has created a variety of sophisticated dishes that are not only tasty but also visually appealing. The course offers healthful Chinese cuisine that maximizes the flavor of the ingredients while reducing the use of oil and chemical seasonings. A wide selection of alcohol, including wine and brandy, is also available to accompany the food with your favorite drink. The restaurant is a special space reserved only for one or two groups per day for lunch and dinner. It is a chic and mature atmosphere for a wonderful dining experience.

Please enjoy the atmosphere of the restaurant where cheerful voices resound.This restaurant is a Japanese-style barbecue restaurant in which we lively grill and serve seafood and vegetables in season. In the new season, pacific saury is directly delivered from Habomai, Hokkaido. We recommend saury grilled with salt. Furthermore, selected Okhostk Atka mackerels, mackerels, octopuses and sailfin sandfishes obtained from our original sources are on the counter. As to the drinks, about 15 different kinds of carefully selected local wines around Japan. You may try various wines from ready-to-drink to shaoxing wine, and the party warms up.Lunch has also a lot of volume, and is pleasantly price worthy for men, too.

We refuse to be hemmed in by Japanese or French culinary traditions, pursuing whatever will taste best in our cuisine. As such, our sashimi features original accents like basil vinegared miso and herb dressing. We think each bite will delight and surprise you. One of our most luxurious ingredients is our large, Tokushima-harvested black abalone. When you've got your hands on first-rate ingredients, all that's left is to make their delicious flavor stand out all the more. We attempt to do no more than highlight the natural wholesomeness of the abalone itself. The same can be said for the conger eel we prepare in the summer. The basic principle of Osakan cuisine is make dishes that will agree best with whoever is eating them. To enjoy our restaurant to the fullest, we highly recommend you take seats at the counter. There we'll show you the true charms of high-class Osakan dining. Savor freshly-made dishes while you enjoy watching the way the chef plies his trade.

We put plenty of sea urchin sauce on top of luxurious abalones to make a delicious, original, and as yet, exclusive dish. At our restaurant, you can enjoy proudly-served Matsuyama seafood from the Seto Inland Sea, vegetables from Ehime prefecture, and Iyo beef from Iyo province. Our original dishes are made nowhere else and we serve each dish with passion and elegance. Our trendy interior offers a relaxing environment, including offer private rooms, providing several different seating arrangements for your enjoyment.

Kikusui begam as a villa garden during Japan's Meiji Era (1868 - 1912).  It has consistently pursued evolutions with the times while inheriting the traditions and spirit it has had since its founding. Valuing a spirit of customer service that welcomes guests with appealing food and space, the restaurant has begun carving out a new history. The foundation of Kikusui's food is Japanese and Western cuisine, along with the course cuisine weaved by the two chefs. The colorful, flowing cuisine is constructed with different themes based on the season or event. Using Kiyomizu ware and Kyoto lacquerware for the dishes, this restaurant values performances that suit the seasons. Guests can enjoy gourmet food filled with new surprises and moving emotions while admiring the nature of the Japanese garden, with its expressions that change with the seasons. Spend a luxurious time here with that special someone.