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DAOL is located in a back alley a short distance from the center of Shin-Okubo. It is a popular place to enjoy a new style of Korean cuisine in a relaxed atmosphere. The most distinctive feature of the restaurant is its ingenious chicken dishes. The popular Daol Wrapped Chicken is a healthy dish of roasted chicken and vegetables such as paprika and cucumber wrapped in pickled daikon radish. The menu offers many variations to taste chicken, such as wrapped in sesame leaves or tortillas or flavored with barbecue sauce or buldak sauce. You will encounter the world of evolutionary Korean chicken. The cafe-like interior of the restaurant is impressive and comfortable. Why don't you visit with your loved ones?

The best is not enough. Going beyond the best. Yakiniku Kyu, an eight-minute walk from Roppongi Station, offers exquisite premium yakiniku at a hideaway in Nishiazabu. Without limiting particular beef brands, the restaurant uses the best Wagyu beef available at the time. The finest Wagyu beef of the day, including Tamura Beef from Tottori, Kobe Beef, Matsusaka Beef, and Miyazaki Beef, are served. All the beef used is from female cows. Its tender meat melts in your mouth the moment you put it in your mouth, and the sweet yet refreshing flavor can be enjoyed. Have the best Wagyu beef of the moment in a relaxed and private space.

[Kappo Aun] is quietly standing in a residential area in Fuchu city, Tokyo. This restaurant is in a house, and without the shop curtain, you would not know that it is a restaurant. The chic space with the warmth of wood and private rooms is ideal for entertaining clients, enjoying meals on your way home after praying at a shrine, or family gatherings. Chef Yamaoka, who has been working exclusively in the field of Japanese cuisine for about half a century, offers authentic banquet cuisine and exquisite sake (Japanese alcohol). Our dishes are all hand-made, additive-free, and artificial color-free. They are cooked with traditional cooking methods, even without using pressure cookers, to bring out the original savory tastes of the ingredients. We also stick to using high-quality tableware, as well as real seasonal decorations such as autumn leaves from the mountain picked on our own. These carefully-prepared dishes are served at reasonable prices. Please visit this hideaway-like kappo (traditional Japanese) rest

We take pride in all of our seafood. We source our seafood from Suruga Bay and Sagami Bay through wholesalers we can trust. It is all wild caught, and we are thoroughly mindful of season and quality, making our product great whether served as sashimi, grilled, or steamed. Our restaurant in is Okinawa, however we built it on the concept of enjoying the authentic flavors of kaiseki cuisine. For that reason, nearly all of our ingredients come from outside the prefecture. This is time consuming and expensive, but we work tirelessly to get everything just right. In order to offer the most authentic kaiseki experience, we purposely avoid using the local Okinawan dialect in our service, and all of our staff strive to provide our guests with a feeling of luxury. The restaurant is an excellent setting for receptions and business negotiations, but it also offers a chance to enjoy several small dishes with a cup of sake, making it a warm welcome for solitary diners as well. We see many female guests dining solo coming t

We are located in Tochigi that is known as [the town with warehouses] where many warehouses and merchant houses built during Edo and Meiji periods stand in a row. Our kappo (traditional Japanese cuisine) restaurant, with a history of 110 years, has been loved by many writers and artists. At the entrance after passing a paved road with an atmosphere, our female manager welcomes you with a warm smile and leads to a guest room (all of them are private Japanese rooms). For both lunch and dinner, we serve beautifully-decorated kaiseki courses that receive a high reputation using kanpyo (dried gourd shavings), a specialty of Tochigi, and seasonal vegetables full of nutrition. We have been loved in the area over generations, not only for having a meal including a casual lunch, but for special occasions to receive our careful hospitality, such as yuino (a familial ceremony before marriage), for celebrating the festival for children of three, five, or seven years old, a memorial service for the memory of the deceased,

Karen Osaka Shinsaibashi Branch offers ingredients nurtured in Kagoshima's rich natural environment, including the "three kinds of black" that the prefecture is proud of: black beef, black pork, and black Satsuma chicken. As JA Kagoshima Keizairen (Japan Agricultural Cooperative Association of Kagoshima Prefecture) operates, the restaurant promotes the prefecture's charms. Each course of shabu-shabu (boiled meat slices), sukiyaki, seiro-mushi (steamed food in a bamboo steamer), or steak is truly a once-in-a-lifetime experience. These courses are well-reputed as a way to enjoy the delicious flavors of meat and vegetables fully. The menu also features a variety of a la carte dishes made with seasonal flavors. Premium shochu such as "Moriizo" and "Murao" are perfect to accompany your meal. The restaurant is a luxurious space with semi-private table seating and private tatami room seating. It can be used for various occasions, including dinners, dates, and celebrations. Why don't you

Katsudon Kohyei offers deluxe katsudon (fried pork cutlet bowl) in the back of Showa-dori Street in the Kyobashi area of Tokyo. The specialty is "Katsudon Kiwami," featuring a 5cm-thick, 350g hearty pork cutlet. It uses well-selected pork shoulder cooked slowly and carefully at a low temperature, making the meat tender and flavorful deep into the core of the meat. With special sauce and seasonings to change the taste, you will enjoy it to the last bite. Another specialty, "Tamago-toji Katsudon Kiwami," a katsudon topped with egg, is also highly recommended. The restaurant's casual atmosphere makes visiting with friends and family or even by yourself easy. It is a place to use when sightseeing in Tokyo or during lunchtime casually.

At the corner of a downtown area, you can enjoy delicious udon (thick noodles) and soba (buckwheat noodles) at Katsuemon. The secret to its deliciousness is the carefully blended broth made with kombu kelp and katsuobushi (dried bonito flakes). The signature dish is "Katsuemon udon," named after the restaurant. It is exquisitely deep and flavorful, topped with a generous amount of five different toppings. There are also soba, chuka soba (Chinese-style noodles), and curry rice, making the menu lineup diverse. The restaurant's interior has only nine counter-seats, creating a welcoming and comfortable space where you can easily dine alone. Since it operates from 6:00 PM to 7:00 AM the next morning, it is also ideal for a late-night meal after enjoying drinks. The wait time between placing your order and receiving your udon or soba is short, making it perfect for when you want to have a quick meal.

It is a spice dining restaurant with "chaos," using disorganized and genre-less cooking methods while keeping the basics. The restaurant offers three types of curry for lunch, including a weekly special. Curry and other spicy dishes such as gaiyaan, which can be enjoyed with beer from various countries, are available for dinner.