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We use local ingredients like Akashi sea bream and Nushima conger eel. We also use carefully-selected seafood from all over Japan, including Tsushima tilefish, Nagasaki black abalone, Boshu clams, and Noto rosy sea bass. You can also enjoy the charming, seasonal flavor of Rishiri and Yura sea urchin. We are proud of serving the freshest seafood and vegetables. We visit the markets in Ohara every morning, and we get our Kamo eggplant and other Kyoto produce from reputable farms in the area. During winter, we offer traditional, old-fashioned suguki pickles made by Kamo farmers. In both chilled and warm dishes, we use special and gentle ingredients that make our guests feel relaxed. We are just thrilled to see our guests leave here feeling reinvigorated after a leisurely meal. Our rice is cultivated on the slopes of Mount Ibuki, in Shiga Prefecture. We polish our rice ourselves before using it. Boiling the grains in an earthenware pot in a high-heat stone oven makes them soft, fluffy, and sweet. Enjoy our except

Ishigaki Beef, highly valued as breeding cattle from different regions across Japan. Each skewer is meticulously crafted from this historically significant beef, grilled to perfection. This restaurant offers skilled artisanal creations using rare Ishigaki Beef horumons (offal meat) and fresh seafood, including skewers and stewed skewer pots.

[Hakata Ajidokoro Iroha] first opened in 1953, and its 4th successor, preserves the original flavors today. The restaurant is an institution of Hakata Mizutaki. The soup, perfected over generations is a secret family recipe and the heart of the cuisine served here. The restaurant uses Saga's Humoto-chicken with a mild flavor that coats the bone-in chicken. According to our chef, the chicken should keep its shape after being cooked, yet tender enough to separate from the bone immediately when being eaten, and have the savoryflavor of the fat. This mizutaki is special because of the secret family recipe and carefully selected chicken, which is why this restaurant has been loved in Hakata for a long time.

Clear, white soup. That is the essence of Mizutaki. The waitstaff places the pot with the soup on the fire, and the cooking begins. They maintain the same taste daily by adding more broth, which takes more than 13 hours to complete. The inside of the pot is considered the domain of the waitstaff. When it's ready to eat, it is portioned into individual bowls. It remains unchanged from taking a sip of the soup to the finishing rice porridge. The restaurant, renovated from an old traditional Japanese house, carries on the atmosphere of the good old days. You can feel the tranquility woven by the passage of time. Sawacyo offers Mizutaki prepared by the waitstaff in the evening, but for lunchtime, you can casually enjoy dishes such as Oyakodon (Chicken and Egg bowl) and Handmade Soba Noodles. At lunchtime, it's perfect for a quick meal alone, while in the evening, it's ideal for client dinners, dates, or dining with a group of two or more.

We use chicken meat for the filling of our gyoza (dumplings). A coarse mince of charcoal-grilled local chicken is mixed with raw mince to produce a crunchy texture. The meat has a slight aroma of the charcoal, and the full flavored leek and yellow chives have an unbeatable presence. So that the chicken stock soup intertwines without masking the flavor of the filling, thinner gyoza skins are made specially. Even with the thinner skins, they have a firm and springy texture. We have been in numerous talks with vendors in search of the optimum texture. While it is important to provide staple dishes and specialities with the same taste each time, there is no such thing as perfection with cooking. For dishes like our "Bamboo tofu", we have always checked the flavor and texture, asked ourselves "is there a better way of making this " and tried revising our recipes. As well as our speciality, "boiled gyoza", we have also prepared an izakaya (Japanese pub) menu. Additionally, we have large tables that can seat 10 peop

3-minute walk from Hakodate Ekimae station on Hakodate City Tram. Suzuya is a restaurant that is well known for its fresh seafood and yakitori. The restaurant's large fish tank is filled with fresh seafood, mostly from Hokkaido, and you can enjoy sashimi taken just out of the water. The "Live Squid Sashimi" is a must-try. The chef, popularly known as a "wizard of squid," processes live squid right in front of your table, which is a powerful sight! Charcoal-grilled "Yakitori" is also popular, with about 20 varieties of pork, beef, chicken, and meat-rolled vegetables. Many brands of sake from Hokkaido are also available. There are semi-private rooms with sunken kotatsu for a relaxing atmosphere. It is a restaurant that brings smiles to the faces of everyone, from locals to tourists!

Our liver comes directly from a high quality chicken coop, so it differs greatly from typical chicken liver that's known to have a certain texture and fragrance. Even customers who don't like liver love ours. Let us change your mind, too. Realizing how cramped we felt at our last location, we decided to open our current restaurant on a plot of land at a higher elevation. While enjoying the ever-changing seasonal view from our shop in sengokubara, Hakone, we hope you can enjoy a lovely and relaxing meal with your family and loved ones. We offer a pick-up and drop-off service anywhere within sengokubara's city limits whether it's from a hotel, golf course or even your own home. For groups with more than 7 guests, we can take you to and from Gotemba, so please feel free to drink at your own pace at our Chinese restaurant

Kawase is located a 7-minute walk from Shibuya Station. It offers dishes using seasonal ingredients from Hokuriku, Toyama, where seafood is abundantly produced. All of the ingredients shipped directly from Toyama Prefecture are full of flavor and are excellent products. From the precious "Shiroebi (broad velvet shrimp)," which can only be caught in Toyama Port, to Kaga vegetable Tempura and the famous Kamaboko (fish cake), you can fully enjoy the delicious ingredients of Toyama in Tokyo. A wide range of alcoholic beverages, such as shochu and wine, are available, including Hokuriku's famous sake, which is a perfect match for the seafood grown in Toyama, Hokuriku, and the local cuisine of the Hokuriku region. The interior of the restaurant, decorated in a modern Japanese style, is bright and spacious, with a sense of cleanliness. Spend a luxurious time at Kawase, serving a full range of seafood.

[Hyotei Main Branch] was originally opened as a koshikake-chaya (a tea house as a resting place) about 450 years ago. The dishes have been sophisticated over time and now they are considered as a part of the representative Kyoto cuisine. Their specialty such as [Hyotei Egg] and seasonal [Asagayu (rice gruel breakfast)] are world renowned. The owner Yoshihiro Takahashi is the 15th generation after Mr. Eiichi Takahashi, a holder of Intangible Cultural Property of Kyoto. He has succeeded the history and the traditional taste of Hyotei, but he is also seeking for new tastes. For example, he uses tomato soy sauce for [Thinly Sliced Sashimi of Akashi Sea Bream] adding to traditional Tosa soy sauce. It is because he sincerely tries to meet people's needs changing over time. Regardless of the fetters of the past and convention, he tries his best to satisfy the guests with the best things currently available. With his attitude, you can see the spirit of [omotenashi (hospitality)] once-in-a-lifetime chance