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A rich stock, replenished each day, is filtered and mixed with kelp and shavings of dried, smoked mackerel to create that day's soup stock. A variety of ingredients are added before boiling together to create "Oden" stew. The "daikon" (large white radish) is packed full of flavor, and is well worth a try. This radish wins points for size, and is one of the most popular ingredients of the oden. Thick radishes are chosen and boiled until the flavor of the stock permeates right into the core. This a great place-the food is delicious, and looks interesting too. The cook experiments with the arrangement of simple dishes and even puts care and effort into the choice of crockery to create dishes whose appearance alone makes an impact on the diner. The restaurant also goes the extra mile with their service. As for the restaurant itself, there's a seated bar area where you can enjoy the cheerful atmosphere while you dine, as well as private rooms (complete with a television) where you can enjoy a meal and a drink in p

Yakitori Shouchan Roppongi offers yakitori that are slow-cooked over charcoal. Using Daisen chicken and Kenmidori chicken, which are slaughtered in the morning, the restaurant brings out the best ingredients, which are started by skewering them daily. The yakitori, cut according to the sauce or salt, is exquisite. The restaurant employs grill masters for the yakitori and specialized chefs for the other dishes. Japanese sake is another specialty, and the carefully selected sake matches the yakitori exquisitely. You can enjoy finding the perfect drink for your taste from an extensive selection. The restaurant is designed to prevent smell transfer, so it is recommended for chic dates, anniversaries, and business entertainment. You can have a great time at the counter to look closely at the cooking techniques or spend more personal time in the private dining room.

Tsukinoyama is a restaurant that conveys Yamagata's food culture, starting with Itasoba (buckwheat noodles on a wooden plate) in front of Yoyogi Station. Yamagata Prefecture has a fascinating food culture, with agricultural and fishery products from its rich natural environment, as well as local cuisine, pickles, and sake that have been carefully preserved and passed down from generation to generation. You will surely enjoy Yamagata's soba noodles, which have a different flavor from Edo soba. The restaurant also offers all-you-can-drink courses featuring the full range of Yamagata's seasonal flavors, which are useful for events such as sightseeing in Tokyo and banquets. The inside of the restaurant has a modern taste that does not give visitors the feeling of hesitant. It is also recommended for guests from overseas as a place to experience authentic Japanese cuisine casually. Come and try Yamagata's unique delicacies and special soba noodles in front of Yoyogi Station.

Tsukiji is known as the kitchen of Japan. Tsukiji Ihachi Nigou offers Yamato Ryori, which goes beyond traditional Japanese cuisine, using the finest ingredients gathered in Tsukiji.  The signature dishes are the A5 Wagyu Sirloin Steak and Omakase Nigiri. The A5 Wagyu Sirloin is never frozen to maintain its high quality, and only the freshest fish from Tsukiji is made into nigiri. The restaurant is spacious, with over 50 seats, including counter seats, tables, and sunken kotatsu seats, making it possible to accommodate large groups. The Teppan (iron plate) corner at the entrance allows diners to watch the beef skewers and steaks being grilled, and many people take videos of the scene. With dishes that look great on SNS, this restaurant is perfect for creating memories of your trip. It is recommended for those who want to enjoy Tsukiji thoroughly.

Our "Taiwan-Style Oyster Crepe" is a chewy, tender dish, consisting of oysters and chives mixed with potato starch, held together with eggs. The savoriness of clams and the aroma of chives permeate the entire crepe. It's popular with our original, tomato-based dipping sauce. Our pork cubes come from thickly sliced pork ribs simmered for six and a half hours in shaoxingjiu liquor, and are used in our most popular menu item, the "Minced Pork Rice (Lu Ro Fan)." We aim for bright and cheerful service every time. We welcome our guests as if they were coming home for a holiday meal, and we want to give them a moment to relax and feel at ease. Our interior was remodeled in June 2013. Along with our renovated flooring, we've increased the number of tables and seats available to accommodate even more diners. With a wide variety of seating types in house, we have the perfect tables for anything from intimate dinner parties to grand banquets.

As the Yoroniku brand becomes well-known, more and more customers have expectations when they arrive. They first "face" this dish. This is their first taste of our cuisine, and we have every confidence in it. Beef is selected and purchased by "Hiyama", which is founded in 1912. Besides beef and sauce, which is indispensable for Yakiniku (Japanese BBQ), there is also Yakiniku Jumbo's secret sauce. We also have confidence in flavored chili pepper. The contents of food and the speed of serving all represent the quality of Yoroniku. We share information about customers at the dish-up (the boundary beween the kichen and the hall), and try to control orders like a Grand Maison. A knowledgeable "Meat Master" thinks of a customer and menu, and is in charge of the full process from the checking to the send-off - this characterizes our service. So not only for a date with yakiniku, many use the restaurant for an anniversary or a reception.

Locally grown and harvested on the same day, the vegetables take center stage here at this restaurant. Each vegetable variety is carefully researched and prepared simply as to bring out the best flavor of the ingredient, from cutting, boiling, steaming, seasoning, and so on. They make sure that they don't just prepare the food and serve but also endeavor to connect with their customers and build a relationship with them. It is this sentiment, and the delicious food, that earned them recognition in 2018 from a world-renowned gourmet guide. The beautiful lunch box [Awasebako (Umi, Yama)] depicts the 4 seasons of Yufuin and is absolutely a must-have item! You can feel all of Yufuin in this dish, from the grandness of nature to the feelings and efforts of the farmers here. Dinner is especially recommended if you want to really savor each and every vegetable, but both lunch and dinner are great options for travelers!

What is surprising is the all-inclusive course. Kakida Yurakucho is a sushi restaurant that offers "free refills" of any sushi, drinks, and desserts with the best ingredients from throughout Japan. The owner, Mr. Kakida, goes to the Toyosu Market daily to purchase the finest fish from experienced wholesalers. In addition to seasonal sushi, the "SAMURAI Course" features Japanese delicacies such as teppanyaki black beef and king crab all at once. Though it is a luxurious space on the 19th floor of the building, a 3-minute walk from Shinjuku Station, the atmosphere is relaxed with conversation with the chefs and show time for photo shoots. In December 2023, a 20-seat bar counter for enjoying various alcoholic beverages was also opened. This is a restaurant that will leave you with special memories.

A popular cafe restaurant [YURT], located in the former foreign settlement of Kobe newly opened in Nagoya. You can enjoy a natural atmosphere and foods from the American West coast. Based on [LOCAL & GLOBAL] concept, the restaurant offers a relaxing space like YURT, a tent cabin, by the beach.It has the warmth and comfortable freedom of wood, and seems to facilitate your connections with the area. West coast comfort food such as [Jambalaya] and [Margherita Americana], at its base, the restaurant serves dishes that highlight the ingredients such as, BBQ and deli food, and incorporates essence of other countries to add playfulness to the dishes.