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Kikaiboshi has a calm yet bright atmosphere. The chef who welcomes you with a warm smile invites you to a new world of Chinese cuisine. Its concept is a fusion of sesame produced in Kikaijima Island, Kagoshima Prefecture, and Chinese cuisine. While respecting traditional techniques, new ideas are sprinkled throughout. Kikaijima sesame, which can be both a main and a supporting ingredient, will surprise you with its aroma and flavor. The restaurant also features a wide variety of the island's ingredients, such as sugar called Shima Zarame for Almond Jerry or fava beans, a specialty of Kikai Island, for fried rice and dim sum. Inside the restaurant is an at-home space with a counter, table, and semi-private room seating. You will be able to share quality time with your loved ones.

A specialty restaurant dedicated to aging Wagyu with the concept of "Aged meat is delicious." The whole half of a Black Wagyu is dry-aged for about 30 days! Even if there is no stock available, they may still be able to accommodate your request. For any inquiries, questions, or consultations, please get in touch with the restaurant directly by phone.

Combining both our house specialities, our popular char-grilled beef tongue is now available as a Rikyu Value set, served with your choice of curry or stew. This set is an absolute must-try dish. After the meat is cut and seasoned with salt, an ageing process enhances the flavor and tenderness of the meat. At Rikyu, we never use machines. Every step is done by hand, resulting in a delicate texture regardless of the thickness of the steak. Our beef tongue can be cut according to your desired thickness and grilled to your preferences. Options include a marinade seasoning, a simmered stew with cubed meat, as well as with sausages. Not only that, a generous range of side dishes and salads are also available. We have recently seen an increase in the number of lady customers, so please consider us for your next girls' night out!

Presenting to you thick, savory, condensed cuts of Rikyu beef tongue char-grilled to consummate perfection for a crispy exterior and juicy interior. Relish in the meaty deliciousness of beef tongue and its toothsome texture. After slicing, each piece is salted by hand and the maturing process brings out the tender peculiarity of each slice. At Rikyu, we forego mechanized food preparation, preferring the nuanced touch of the human hand. The fruit of this honest labor makes itself known when biting into the thick meat. "Welcome!" We take care of our customers as soon as they step in the door. Our servers ensure each customer's meal is grilled to their liking and that all meals for younger guests can be cut down to proper proportions beforehand. We pride ourselves on tending to all of our customers' needs. Not only do we offer an abundant menu of beef tongue, but also an assortment of sashimi and seafood dishes and all sorts of liquors. We can provide you with the perfect menu for any party that you plan on host

Enjoy the savory flavor absorbed by Rikyu's generously thick and tender slices of beef tongue, which are masterfully grilled on a charcoal fire to achieve a crispy surface that is juicy inside. The beef tongue is cut, seasoned by hand with salt, and aged to make it tender with a unique taste. No machines are involved and all of this work is done by human hands. We cater to our guests' every wish, including made-to-order dishes and bite-sized cuts especially for children and seniors. We take time to prepare each dish with the care it - and our customer - deserves. That is our motto. We provide a wide range of beef tongue and seafood dishes, as well as alcohol. We also accommodate big parties with menus featuring great variety.

Crisp bean sprouts and garlic chives combine with carefully-selected meat for an incomparable flavor and texture. A symphony of ingredients comes together in full harmony for this exquisite dish. Our restaurant features a wide variety of dishes that go great with sake or as standalone meals. We require a full array of prep spaces and equipment to prepare our meat, which is bought directly from our butcher, one beef, one pork at a time, for the freshest flavor and the choicest cuts. If you have a special cut you are looking for, you will find it here. We are dedicated to ensuring that you can relax and take in the glorious sights of Okinawa, while eonjoying its finest food. We have painstakingly designed our dining space in the traditional Okinawan fashion, so you can look out on the cobalt blue sea, as you enjoy fine local meat and vegetables. Relax around a sunken kotatsu table as you savor our fine dishes. We can tailor the flavor of our chiritori hot pot and other dishes to your liking, making our restaura

The course consists of Akami (red meat), tenderloin, sirloin and a choice of one side dish out of more than four options at any given time. (Depending on the dish, there may be an additional charge.) We use Miyazaki beef of the finest grades (4+). By keeping the farm, processing and stores consistent, safe and quality meat can be provided at a reasonable price. The beef received an international standard for food safety score of ISO22000 in all categories. What we strive for first and foremost is that the chef has fun. Our establishment typically has a quiet atmosphere, but at times the chefs can be the one to inspire a more festive mood. Enjoy conversation with the chefs and dine on delicious food. This is the charm of Teppanyaki. There are a total of 78 seats: 44 Sumibiyaki (charcoal grill) style seats in separate private spaces and 34 Teppanyaki style seats, either by the counter or in a room. (Use of a room during dinner time comes at an additional cost of 5000JPY)

[Hakodate Seafood Izakaya Uomasa Goryokaku Main branch] reopened on November 15, 2016, after being relocated and renovated as [the main branch]! 132 guests can be seated at the same time in the banquet hall. They are also well known as [a renowned restaurant for banquets]. Many guests visit to entertain their clients with various local dishes from Hakodate in a relaxing private room with horigotatsu (sunken tables). They stock vegetables, meats, and seafood directly from the producers in this area, with the motto of "local production for local consumption." They also stick to using domestic ingredients and seasonings. You will see why they are popular when trying their specialties, such as [Sashimi of Live Squid]. Please make prior reservations, as they are often full not only on weekends but also on weekdays!!

Gomadofu 'sesame tofu' is a staple of Buddhist vegetarian cuisine. Made of sesame seeds and kudzu, the meticulous care and diligence with which the ingredients are raised comes through in the flavor. At Hanabishi, we hand-pick the sesame and kudzu with which we create our special gomadofu sesame tofu. In particular, our kudzu dishes feature kudzu flour from the town of Yoshino, said to produce the highest-quality kudzu. Our heartfelt hospitality is grounded in techniques and skills that have been handed down from generations in Mt. Ryozen and its thousand-year history. We welcome our customers and want you to enjoy the blessings of the season-and to savor your visit to our restaurant as a memory of your stay at Mt. Koya. We were founded in the early Meiji era, in the days when Mt. Koya was off-limits to women. Successive visits by the Emperor and Empress in the Showa and Heisei eras allowed our restaurant's head chef to showcase the full range of Mt. Koya cuisine. We offer not only Buddhist vegetarian cuisine