Restaurant Search

The Nishiki 3-chome area of Nagoya is filled with famous restaurants. WAGYU sommelier is a restaurant specializing in steaks of "Shimomura-gyu," a specialty of Aichi Prefecture with a history of over 80 years. The beef is known for having won first prize at a national Wagyu beef competition. The marbling is the symbol of Wagyu, but the restaurant believes that it is an absolute requirement that it be natural, the result of a healthy upbringing. So, artificially marbled meat is not used; only healthy reddish-brown, carefully nurtured meat is used. The steak is grilled rare to bring out the true flavor of the meat with only 3 minutes of "best-before" time. The restaurant's interior is reminiscent of the South of France, with a relaxing atmosphere and antique-style décor. In addition to counter and table seating, there are also fully private rooms.

Isshin is recommended to those looking for a higher-grade yakiniku restaurant. The best meat of the day is served, mainly A4 rank or higher female beef, which a specialist meat wholesaler selects. The restaurant wants guests to enjoy the flavor of the meat itself fully, so it makes special efforts to season the meat according to guests' preferences. In addition to course menus that allow you to savor lean meat to its fullest, there are a variety of side dishes, such as rice and soups. There is also an all-you-can-eat plan available exclusively for counter seating to suit any occasion. The restaurant's atmosphere is refined with round-table counter seating and is filled with warm hospitality. With private rooms equipped, the restaurant is perfect for dinners and anniversaries.

Waniku Shokudo Wa Wa Wa treats guests to innovative dishes made with wagyu beef. It is a pleasant place to enjoy creative meat dishes based on the traditions of Japanese cuisine while incorporating elements from Western and Chinese cuisines. Using only the finest seasonal ingredients, the restaurant offers flavorful menu items such as "Seasonal Earthenware Hotpot" and "Seasonal Appetizers." The beautiful presentation and pleasant texture are sure to appeal. The menu changes with the seasons, with dishes using seasonal ingredients, like ribeye and Okayama oysters in the winter. The open kitchen counter seating allows diners to enjoy the live cooking process. The restaurant's relaxed atmosphere is ideal for business entertainment and anniversaries, making it a popular restaurant with many repeat customers.

Satoumi Satoyama offers reasonably priced Japanese food carefully cooked one by one by the chef. It uses only carefully selected ingredients, such as "Tsumari Pork" raised in Niigata Prefecture, rich in nature, and seafood flown in from Fukuoka Prefecture or purchased every morning at the Toyosu Market. Among the menu items, tempura dishes such as "Kiwami Tendon" are addictively delicious with their crispy texture and the sweetness of the ingredients. The hearty course meals are also attractive. There is a wide selection of alcoholic beverages, so you can enjoy the perfect drink with your meal. The pure Japanese-style interior and the staff who greet you with the spirit of "OMOTENASHI" will make you feel at home. Have a relaxing and comfortable time at the counter or in the tatami room. 

This elegant modern Australian restaurant offers contemporary cuisine that makes the most of fresh ingredients from Australia's great outdoors and Japan's seasonal ingredients. Entering the restaurant from the stylish entrance, you will find yourself in a luxurious space. Window seats overlooking the Tokyo skyline and private rooms are also available. The restaurant is particular about Australian ingredients, such as Tasmanian Ocean Trout Gravlax and VIC Lamb Roast using Victorian lamb. You can enjoy dishes that will surprise you and make you want to tell someone about them tomorrow, which is unique to this restaurant. Wattle Tokyo is located on the 6th floor of the Shin-Marunouchi Building. This restaurant can be used for various occasions, such as dates, business entertainment, and meetings.

Located on the 51st floor of JR Central Towers, this French restaurant offers the best view of Nagoya. It is recommended not only for celebrations such as anniversaries but also for dinners with friends and entertainment.

[Museum of World Beer in Dai Nagoya Building Branch] opens its 4th restaurant following Tokyo Sky Tree Soramachi, Grand Front Osaka and Yokohama Landmark Plaza Dockyard Garden.[World Beer Museum, Dai Nagoya building Branch] has 20 rare brands of barreled draft beer imported by us from Germany, England, USA, Czech Republic and Belgium. In total there are 180 brands draft and bottle beers.At the four bar counters representing big 4 beer countries (Germany, England, Czech Republic and Belgium), you can enjoy even a worldview of each country. On weekends live music is performed. The restaurant is full of vitality and perfect for parties.

As the name suggests, you can fully enjoy the harmony of rice and yakiniku (Japanese BBQ) at Yakiniku Horumon On The Rice. The restaurant's stylish interior has a spacious feel, and the terrace at the front of the restaurant is also available for dining. They offer a wide range of meats, from Hokkaido's brand beef, "Saloma Beef," to various Horumon (offal meat) cuts. If you're lucky, you can have rare cuts like Jotan (upper beef tongue) and Harami (skirt steak) from Saloma Beef. Enhancing the flavor of the meat are three types of sauces: yakiniku sauce, miso sauce, and homemade ponzu. You can be sure the rice will disappear soon once you mix the flavors of your preferred sauce with the meat. It takes 30 minutes to cook the rice in a hagama (steel pot) for dinner, but by requesting in advance, the restaurant will cook the rice according to the reserved time. Why don't you spend a delightful time with special yakiniku and rice?

The meat is cut 2-3mm thick, so it can be enjoyed after a very quick turn over the fire. Yakishabu is the ideal preparation for experiencing the delicate flavor of the meat itself. Start out by giving it a light dip in sauce. We procure fine quality sirloin cuts of Hitachi Gyu beef with a melt-in-your-mouth texture. The horse liver, a more palatable alternative to beef liver, is another very popular item as well as Mego garlic, which gets its mild odor thanks to a hydroponic growing technique. We provide first-time guests with hands-on instructions to initiate them in how to grill their meat to ensure it will be tasted in its ideal form. We also plan to offer a new menu every month. The roasters in the establishment produce very little smoke and odors, so ladies can enjoy yakiniku without worrying about their clothes picking up unwanted odors. The meat does not get burned easily, so excess fat can be cooked down for a healthier bite. It is a great place to visit for a date or girls' party.