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Immerse Konbu (Dried kelp) into warm water to extract the flavor, shave the dried bonito at the last minute before usage....these are basic techniques of Japanese cuisine, and we make sure to follow them. We buy seasonal ingredients directly from the locations in which they are famous. For example, we ask farms in Fukui to send us crabs and farms in Shimonoseki to send us fugu (blowfish) in the winter. We procure champignon from Yamanashi in autumn, and ayu (sweetfish) from Gujo-hachiman in summer. 30% to 40 % of our ingredients are shipped directly from the farms. We can provide a private space for business meetings. We welcome families to use our restaurant for celebrations. We are friendly without being intrusive in our conversations with our customers. My wife and I basically run this restaurant and all staff members are young, so there is no need to hesitate when you visit us. Good for lunches, business meetings, family get-togethers and so on.

The Japanese restaurant Yu-chan offers various seasonal ingredients that will delight your eyes and taste buds. Individually selected ingredients are combined to create new delicacies that can be enjoyed for lunch or dinner. For example, "sashimi" is made with added techniques such as keeping the fish for a certain period or pickling to bring out the best flavor. Scrupulously devised combinations of condiments and sauces further enhance the appeal of the ingredients. In addition, sake and wine accompany the food to create a satisfying experience. The restaurant's exterior is impressive with its modern appearance and wooden doors, providing a moment of peace. Inside is a counter with six seats surrounding the kitchen. You can enjoy an anniversary or a meal with loved ones in comfort and relaxation.

Since its opening in Seiseki Sakuragaoka, Tama-Shi, Tokyo, in May 2015, JB the DINING BAR has been highly regarded by locals and visitors, receiving positive online reviews and recommendations. As the main ingredient, chefs carefully select champion-quality beef like Miyazaki beef and other premium rare wagyu varieties such as Tankakugyu beef from Iwate and Akaushi beef from Kumamoto. Their menu includes ingredients like organic and low-pesticide vegetables, natural fish, homemade sauce, and dressing with no artificial additives. At the Tachikawa Main Branch, they focus on elevating colorful and delightful ingredients while still cherishing well-prepared steak that has won many customers' hearts. With the theme of "a space where adults can unwind," JB the DINING BAR is working to create a restaurant where customers can spend their time in a relaxed atmosphere.

Jitokko features cooking on a charcoal grill. The savory flavor of the meat is sealed in by cooking only the outside, so the meat is served mostly rare to give full enjoyment of the taste. We recommend eating it with ponzu vinegar and grated daikon radish or with red yuzu pepper, and it can be enjoyed cold as well as hot. The free-range Miyazaki Jitokko chicken is exceptionally tender and juicy, with a wonderful savory flavor. We are proud of our delicious food and work hard to keep our consistently high quality and great taste to ensure that our customers enjoy it to the full. Our second floor, with cushion seating, is ideal for formal parties and we also have a private room for families. Children love our nanban (sweet and peppery vegetable sauce) chicken.

JOYS TABLE Dining & Cafe" offers a wide variety of ingredients that have supported Kyoto's culinary culture in Western-style cuisine with a Japanese flavor. You will find Kyoto beef and Kyoto vegetables. The signature item on the menu is a homemade hamburger steak. The most popular "Kyoto Special Kujo Negi-vese Hamburger Steak" is known for its new taste of a special Genovese sauce made with plenty of Kujo leeks. The set meals include a soup made from Kyoto vegetables, a salad, and rice grown in Tamba, Kyoto. The chef's delicate view of the world in his dishes will make you smile. The restaurant is equipped with tables for comfortable seating. It is a restaurant that promises a fulfilling time spent while chatting.

If you want to have a good time with your friends and colleagues, Juraku no Sono, in front of Okayama Station, is recommended. It is a new type of yakiniku restaurant that adopts a self-service style, allowing you to enjoy yakiniku at your own pace. The biggest highlight is the all-you-can-drink for unlimited time, which is included in the charge fee. You can drink as much as you want while savoring delicious meat. It is nice that all-you-can-eat kimchi, namul, and sangchu, standard side dishes for yakiniku, are also included in the charge as well. With its lively Showa-era retro taste, the restaurant is also ideal for banquets and women's parties. The restaurant will be an indispensable place for everyone to gather.

At the counter, guests can request their favorite types of sushi while also being introduced to seasonal ingredients. We love hearing from all of our customers to get ideas for new menu items. We see many customers who are in Kanazawa for both business and pleasure, and we also welcome many female guests dining solo. Come relax and enjoy delicious sushi at the Kagayasuke Main Branch counter

[Kurokatsu-tei] specializes in black pork cutlet, using carefully-selected black pork from Kagoshima prefecture. After maturing the meat to its perfect condition, they add rough-textured bread crumbs on it for a good texture, and deep-fry until it becomes crispy. Fully enjoy the savoriness of carefully-selected pork, such as the slightly sweet taste of juicy [loin], and [fillet] with a simple taste that you will be never get tired of. Their special black sauce with an exquisite sweet fruit flavor goes perfectly with its savory fat. Their pork cutlet is served with exquisite side dishes, such as just-cooked [Isa Rice] from Kagoshima prefecture. Enjoy their voluminous set meals and a-la-carte dishes with alcohol as well. 

The restaurant is located on a small street in Kagurazaka, Tokyo. Jiyaki Unasen shares a store on the nostalgic Oguri Yokocho Street and is open only on Sundays and Mondays. The owner, who has experience at a famous restaurant in Nagoya, carefully prepares Nagoya-style unagi (eel), which is characterized by its bold, Kansai-style Jiyaki grilling. With its delicious taste, impressive portions, and reasonable price, the restaurant is attracting more and more guests of all ages. The crispy skin and fluffy flesh that are made from binchotan charcoal and the technique of Jiyaki grilling are especially impressive.  The best way to experience it is to try the signature "Unagi Don (eel bowl)" or "Meibutsu Hitsujimabushi Don (chopped grilled eel on rice)." The restaurant's relaxed counter seating area is also well-received for its live cooking experience, where you can wait for your food to be grilled while being close to the cooking scene, which is a feast for the five senses. Here is an ideal pl