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This yakiniku restaurant specializes in the highest quality lean meat, the fillet, located along Kokusai-dori Street. You can enjoy A5-grade domestic black wagyu fillet and Chateaubriand grilled over charcoal fire. They offer course menus with three options of 200g, 300g, and 400g of meat as the main dish. Also, a course menu with a more modest portion size is available, so it's suitable for women to enjoy without worry. Their tender meat is easily cut with a fork. Salad, soup, rice, and kimchi are free refills. Then, you can finish off your meal with a delicious dessert. The restaurant provides a private space with all seats in private rooms. As you can dine without worrying about your surroundings, it is perfect for dates and various parties. There are also VIP rooms with separate entrances, and the restaurant offers a selection of five major chateau wines, making it ideal for special occasions such as client dinners.

YOKACHORO offers dishes using organic and pesticide-free farm products harvested in Tanba Sasayama and Awaji Island, as well as natural fish from Awaji Island. In addition, you can enjoy local favorites such as bread from HIYORI BROT, cakes from Karie Bake House, gelato from wacca, and craft beer from ZIGZAG Brewery. Natural wine and sake are available to match the food; many people visit here as a café bar where they can drink from the middle of the afternoon. It is also recommended for those looking for a place to take a break from walking around town, take out a drink, or have a light meal. In a former bank from the Taisho era (1912-1926), the furnishings and cutlery by artists create a warm atmosphere and provide a relaxing place for visitors.

Doikatsuman is perfect for domestic and foreign tourists visiting the Kinkakuji area and those who want to experience a little luxury. It specializes in eel cuisine and offers carefully selected eels at a reasonable price. High-quality eels are cut and skewered at the restaurant and then grilled over charcoal for crispy skin and fluffy flesh, making exquisite Kansai-style grilled eels. In addition to the "Gokujo Ippiki-jyu (premium unajyu)," a popular item at the main restaurant featuring a whole eel, the Kinkakuji Branch also prepares the "Goka Kinpaku Ippiki-jyu," a limited menu item with gold leaf sprinkled on the top. The restaurant's interior also has a rich appearance reminiscent of the Kinkakuji temple, creating an extraordinary atmosphere. Reasonable prices make the restaurant a great place to visit with friends and family. It is a must-visit restaurant to add to your memories of your trip to Kyoto.

Charcoal Grilled Kobe Beef Kobe Horumon Sannomiya Ikuta Branch offers a variety of delicious meat in a nostalgic Kobe-like atmosphere.A5-rank Kobe beef and other black Japanese beef purchased as whole cow, such as Saga beef, Sendai beef, Black beef, and Furano beef, are available. The "A5 Kobe Beef Staircase Platter" is a social media-worthy dish with eight kinds of Kobe beef arranged in a staircase, and the "Specially Selected A5 Kobe Beef Platter" gives you a generous taste (250 g) of three kinds of Kobe beef. These are just a few examples on the menu to immerse yourself in the taste of Kobe beef. Also, Kobe wines and fashionable cocktails enhance the deliciousness of the food. The restaurant's interior harkens back to the Old Foreign Settlement of Kobe, creating an exotic atmosphere. Private rooms of various sizes are available, making this restaurant the perfect place for special occasions such as dates, anniversary dinners, and entertaining clients.

Have you truly experienced "high-quality Wagyu beef"? Did you know that only about 2kg of "Chateaubriand" can be obtained from a single "Wagyu" cattle weighing around 500kg? Are you aware that much of Japan's Wagyu beef is produced in Kyushu? Did you know the "highest grade Wagyu beef" is distributed through exclusive channels? How about making the finest Chateaubriand a part of your memories in Japan?

Our egg rolls are filled with simply-chopped onions, ginger, and an entire shrimp carefully washed in sake. Egg yolks instead of potato starch are used to keep the shells together for a unique, crispy texture. We use unique ingredients that you rarely find available. Signature ingredients include wild shrimp caught only where seawater and freshwater mix, full of sweetness and stuffed in deep red miso paste. They are "food poetry", only available in autumn and winter. Madame is in charge of the dining area. If customers have questions, she gives detailed explanations on ingredients and how food is cooked. Service is provided wholeheartedly and with the customer in mind. Because of the small size of the restaurant, it is able to charm guests with warm and inviting service. The restaurant interior is simple and evokes a cafe feeling. However, everywhere you look there are sharply-pressed table cloths and sparkling polished tableware. The atmosphere is out of the ordinary, while at the same time remaining relaxed

To suit the business district where we are located, we have developed a menu for the businessmen who work nearby. We dare to offer lower prices than our competitors. We offer six famous dishes that are part of the all-you-can-drink course, and use free-range chicken. Our Jinhua ham and leafy vegetables are steamed over a long period of time, until the meat is completely tender. The flavors of the special soy sauce and scallion oil make this our most popular dish. We understand that our customers have busy schedules, so we offer exceptional service at a fast pace for a reasonable price. With consideration for the health of businessmen, we use plenty of vegetables so that they can continue energetically working. Every dish on the lunch menu has at least eight kinds of daily vegetables to enjoy along with our salad bar and dessert. Choose from nine different options.

Choose five tapas from our selection of over 15 kinds, including seasonal dishes not on our regular menu like tiger globefish fry fillets. We include pictures of "Szechuan-Style Yodaredori (spicy chicken)", "Chilled Rice Vermicelli with Caviar", and "Minced Beef Sinew with Fermented Milk Dip" so that you may gain a better understanding of our selection. We source for quality seafood from all over Japan, ranging from lobsters from Suruga Bay and sea basses from Ito to longtooth groupers and saw-edged perches from Nagasaki. Particularly, we are dedicated to preserving the natural flavors so that you can enjoy your seafood fresh. Our chef Nishioka jokes that his restaurant "has no hospitality", but that he "aims to send his customers off with a smile." He keeps a watchful eye on his patrons so he can time the delivery of their food - the kind of personalized service you will only get at a small establishment like this. If you arrive in a group of three, you'll be hemmed in by other customers at the counter, so t

CINA New Modern Chinese Ebisu Main Branch, a new brand restaurant, offers dishes based on Chinese cuisine that incorporates various culinary techniques from around the world. The restaurant has a white-based interior, aged concrete walls and antique furniture fusing Western and Eastern styles, then adding a modern atmosphere with silver stainless steel accents. Each dish created by their skillful chef will surely stimulate your five senses. With their exquisite Chinese tapas, you can enjoy a little bit of everything you like. Their finest main dishes uses only Japanese black beef. Please have a delightful moment with their exquisite cuisine using a wide variety of ingredients.