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We apply the fundamentals of Japanese cuisine on the foie gras by using yamacha and porcini mushrooms, and add originality through a scattering of deep-fried rice which brings accent to the truffles. Foie gras has been a standard ingredient since the opening of the restaurant and is incorporated into our course menu, which changes monthly. We purchase foie gras from Hungary or France after judging such things as the degree of fattening. Our philosophy is "To think of your partner is to bring them joy", and as such, we feel we want to bring satisfaction to our customers through the unification of food and customer service. We believe our refined, modern atmosphere carries the same element of surprise our cuisine has.

LA BRIQUE offers French cuisine using seasonal ingredients from Hokkaido and premium items such as Kobe beef in a luxurious and elegant space. The chef's specialties include "Kobe Beef Rump Steak," which will make you realize the charm of Kobe Beef, and "Chiboust and Mango Pudding," with just the right amount of sourness for an after-dinner treat. There is a wine cave with over 1,000 bottles of 150 varieties of wine selected to match the cuisine. Allows you to enjoy food and wine pairings to your heart's content. The restaurant has private rooms, providing a relaxing and comfortable atmosphere. The relaxed and friendly service makes it a perfect place for special occasions such as a rewarding day or an important anniversary and everyday moments with friends, loved ones, or family.

Lamb Shabu Kinnome offers the finest quality lamb meat. The lamb is purchased with the utmost care and attention to the quality and flavor of the meat. The restaurant's attention to detail in the selection of ingredients can be seen in the condiments that enhance the taste of the shabu-shabu, the house-made shabu-shabu sauce, and the ramen noodles supplied from Sapporo. The new and original a la carte dishes are also attractive. Various courses are available, including all-you-can-drink and all-you-can-eat plans, hot pot, and Yonezawa beef sukiyaki. The chic restaurant interior is a very relaxing space with its black tones. This restaurant is an excellent choice for a wide range of occasions, including business entertainment, banquets, and dates.

As you come through the entryway overflowing with greenery, this stand-alone building seems far removed from the hustle and bustle of the city. Le Bourguignon may be Tokyo's best French restaurant, but it's not particularly ostentatious. Chef Yoshinaru Kikuchi's unpretentious personality shines through, helping to create a warm atmosphere that makes you feel as though you might actually be in Burgundy, France. He is, however, very fastidious in his cooking. While his cuisine doesn't make a display of being unique, his classical training and skills breathe life into the smallest details of each dish. The chef is also well known as a connoisseur of fine wines, having visited many a producer during his studies in Burgundy. Truly rediscover the charm of French cuisine by enjoying one of his choice Burgundies with your meal.

The ingredients, including chicken, veal, and foie gras, are marinated for one day. On day two, the ingredients are mixed and stuffed in a mold. The mixture is then left to stand for a day. After slowly cooking it, the terrine is left to stand for two weeks. By then, this house specialty is packed with good flavors. We procure carefully-selected ingredients with rich flavors, ranging from vegetables and fresh lobsters shipped directly from our farming partners in Fukuoka, to game caught in Nagano, to foie gras from France. They are then combined to create fine flavors. Our slogan is "high quality, low pretense." We leave out any fixed ideas of how French cuisine should be, and we focus on our guests as individuals to deliver the best service possible. We've added a warm wooden decor to a stylish art-deco and mid-century modern design. It's a welcoming atmosphere for casual visits with friends as well as for a date with your partner.

The chef examines seasonal ingredients and offers French cuisine unique to the season, and the owner-sommelier selects the perfect glass of wine to accompany the dish. KIEN is a restaurant where you can have a wonderful time in an elegant space with black as its base color, displaying the stunning beauty of the wine glasses on the wall. The omakase course, which changes monthly for both lunch and dinner, features dishes with a gorgeous and deep flavor that respects the traditions of French cuisine. The dishes will surely bring you a smile as you enjoy them with your five senses and the wines that go perfectly with them. Since reservations are required until the day before and no second guest reservations are taken, you will have your own special seat for the day. It is a great place to visit for special occasions with your loved ones.

[Malebranche Kyoto Tower Sando branch] is a confectionery shop succeeding to the taste of [Cha No Ka], a renowned sweet. We offer sweets mainly made with Koicha (thick green tea). Inside the shop, a pine tree is designed as a symbol of [Cha No Ka]. Outside the shop is not colored in green as a pine tree, but in champagne gold to express a new worldview of [Cha No Ka]. At our eat-in space where you can take a short break, please enjoy [Fresh Cha No Ka Ice Cream Bar], a new variation of [Cha No Ka] that is available only at our branch. This new menu with the same texture as [Nama Cha No Ka] already has a delicious taste of Koicha without adding anything. However, deeper flavor can be enjoyed by adding Koicha espuma. [Nama Cha No Ka] and [Cha No Ka], our regular products can also be purchased here.

Our house specialty is our platter of handmade gyoza (pan-fried dumplings). This recommended item offers a combination of juicy, stir-fried whiteleg shrimp in chili sauce and fried Koshihikari rice with a light texture, fried quickly over high heat. Our management draws from years of experience to provide the utmost care for our diners. As long as ingredients, time, and budget allow, we try to accommodate requests for items that are not on the menu. As our restaurant is in a shopping center, guests casually stop by to eat in the middle of their shopping. We get a lot of young visitors in particular, in their 20s and 30s, who come eat with their friends for lunch or dinner. We also get a lot of couples on dates.

Mark Matsuoka Grill Sapporo is located on the eighth floor of a department store. This restaurant's appeal is that you can taste the best Japanese black beef, such as Kobe Beef and Matsusaka Beef, which are Japan's three major beef brands. Only professionally selected meats from Mori butcher store, a wholesaler with a long and venerable history, are used. A variety of menu items, including the "Rare Japanese Black T-Bone," a standard steak, and Japanese-style set meals, allow you to enjoy the various expressions of meat. The interior of the restaurant has a stately, fashionable atmosphere. It is the perfect place to relax and enjoy a rich selection of alcoholic beverages. With carefully selected Kuroge Wagyu beef and dishes with a Japanese touch, why not experience a gastronomic journey to learn about Japan?