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In the kitchen of the house restaurant owned by Chef Noboru Inoue, a great master of French cuisine, Chef Akira Abe, who has worked under Chef Inoue for 25 years, takes over the traditional taste of [Manoir d'Inno]. The guests can relish French cuisine in the exceptional atmosphere. The restaurant stands in a quiet residential area a little away from antique street in Aoyama. In the vast premises of about 991sq.m., the magnificent garden represents the seasonal beauty with a more than 100-year old camphor tree, and other seasonal flowers such as weeping cherry, plum tree and azalea. The tranquil atmosphere and heartfelt omotenashi extended by the madame are a specialty unique to a house restaurant. The exquisite food and luxurious atmosphere are the promise to your lavish relaxation.

Minamiyamate Hill in Nagasaki has exotic Western-style buildings such as Glover Garden and Oura Tenshudo. Restaurant Pave, the main dining room of the ANA Crowne Plaza Hotel Nagasaki Glover Hill, which stands at the foot of the hill, is loved by both local customers and tourists. The menu is suitable for various occasions and features hotel-made cuisine and space in a casual atmosphere. Nagasaki's local cuisine and a wide variety of Western dishes are offered a la carte both during the day and at night, with a lunch buffet and seasonal dinner courses at night. The restaurant is reliable all around, and its drink selection, which includes Nagasaki liquor and non-alcoholic cocktails, is also very attractive. In addition to anniversaries, dates, family dinners, and girls' parties, this is an ideal place for Nagasaki's traveling gourmets.

This dish is made using different cuts to their fullest potential because we procure whole or half pigs. This dish brings several different cuts together on one plate. Each cut is prepared in a way that accentuates its special qualities so you can enjoy several different flavors. Onions are, of course, an essential ingredient in the French onion soup, which remains popular even in summer. The dish is carefully prepared-for example, when new onions are used, they are mixed with aged onions to adjust the moisture and sweetness. The cuisine is only offered in full-course meals, prix fixe style. You can create a unique menu by selecting the dishes that suit your mood and appetite that day. We hope to see you for a delicious meal. The gentle, calm interior perfectly matches the service, which encourages food connoisseurs to relax and enjoy their meals and wine. The warm reception by hostess and staff enhances the first-rate experience.

Almost 40 years ago, long before the Basque region is considered as a culinary destination, our chef traveled to Spain and brought back the authentic tastes of Basque cuisine to Japan. He is a pioneer of the Basque cuisine in Japan. Since opening this restaurant in 1981, he has relentlessly pursued recreating the authentic Basque cuisine and the rich culinary history he saw in Spain. Cured ham made with salted and aged pork, home-grown vegetables and home-cured anchovies, are some of the ingredients at the heart of Basque cuisine. The curing ham hanging from the ceiling and items purchased from the Basque region decorate the restaurant, adding an authentic touch to the atmosphere. You will find yourself in Basque country here. A must visit if you visit Hakodate.

Rikyu is a quiet hideaway away from the hustle and bustle of the city. It is a yakiniku restaurant where you can enjoy a luxurious and extraordinary experience and taste the ultimate yakiniku. It is located on the 1st basement floor of Shinjuku Island Tower, near the Tokyo Metropolitan Government Building. Inside the restaurant, there are fully private rooms, table seating, sunken kotatsu seating, and sunken kotatsu seating with round tables, making it ideal for various occasions such as large banquets, business entertainment, dinners, and family dinners. The restaurant offers carefully selected Japanese black beef and fresh domestic horumon (offal meat)). Since it purchases the whole cow, you can savor a variety of rare cuts at reasonable prices. Also available is an all-you-can-drink plan with more than 35 kinds of drinks, including beer, shochu, Korean liquor, and wine.

Mia Angela is an Italian restaurant that uses carefully selected ingredients abundantly. With the concept of "MADE with HOKKAIDO," it offers specialty pizzas, pasta, and risottos made from Hokkaido-produced ingredients. The wine list is diverse, ranging from red, white, and sparkling wines to select wines perfect for special occasions. A variety of cocktails are also available. The restaurant's stylish interior is ideal for those who want to enjoy a meal in a relaxed atmosphere. It is neither too formal nor too casual, making it suitable for various scenes. Enjoy the delicious combination of Hokkaido ingredients, which Japan prides itself on, and fine Italian cuisine.

It took us a whole year of crafting to discover the most delicious way to eat beef cheeks: grilled over charcoal until they're so soft you can cut them with a chopstick, bringing out the natural savoriness of the meat. We go to the production site in Hakodate to carefully hand-pick the ingredients we use in this dish. This strikingly-fresh flavor is made possible by the freshness of the cream sauce. Too much preparation would mask the inherent flavors of the ingredients, so we keep it simple. We listen to our guests to provide them with the ingredients and dishes they really want. We're particular about using seasonal ingredients, and serious about preserving traditional Italian flavors without fussy twists, so we think you'll find our meals truly delicious. We strive to be an establishment that fulfills our customers' requests as much as possible in terms of both food and service, so we put ingredients that aren't on the menu in our dishes, and if there's something that you'd like to drink, we have a wide se

The fish of the day, which changes daily, is becoming more and more popular. The elegant taste of sole, for example, is brought to life by using its bones for broth and poaching (boiling) the meat, enclosing its deliciousness in the flesh. We use A5-ranked wagyu for our beef. Daisen Kuroushi beef, which we have put on our menu recently, is tender and bursts with flavor. You can enjoy the beef without a persistent taste. We make extra effort to use wheat flour from Italy in our bread and pasta, which are all made in-house. We knead the dough by adjusting the amount of water and salt according to the season and climate. We have two types of bread and take pride in their crispy texture. Our motto is "appropriate and flexible service for each table," which we achieve by conversing or keeping our distance during your meal as necessary, or by changing the place setting for our left-handed customers. For the 7,500JPY course dessert, we prepare a flambe at your table.

Kanazawa city has many historical spots. Our restaurant is located in its center, 10 minutes walk to west from [Katamachi Scramble Intersection] in the middle of the downtown. Our Italian restaurant opened to offer reasonable courses so that everyone could enjoy authentic Italian cuisine. Our small restaurant with a simple and relaxing atmosphere has 18 seats in total. During dinner time, which is our main hours, we are crowded with couples who are having a date and business people with their clients, and at lunch with young ladies, mother groups, and those who are working for companies nearby. We are popular for offering not only traditional Italian dishes but also creative dishes made with traditional cooking techniques of the Kaga region. This hot topic restaurant has been attracting attention, even from the tourists visiting Kanazawa city.