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Sakanaya Uosei is located in Heda Port in Suruga Bay, a rich fishing ground. Here, you can enjoy a variety of fresh seafood caught in the ocean right before you. Large Japanese giant crabs swim in a fish tank on the restaurant's first floor, delighting the guests' eyes and taste buds. The rich sweetness and flavor of the crab meat are improved by steaming, giving it an exceptional taste. The red shrimp, which is bright red even before it is cooked, is another popular item. The third-generation owner, showing his skills in the kitchen, has a unique background as the head chef of a large purse seiner. The seafood purchased by the fish professional is of outstanding quality. The restaurant has table seating, a tatami area, and three private rooms suitable for banquets and various other occasions.

KoKoN stands quietly in the basement of Koenji, Tokyo. The owner, Mr. Omori, opened it in December 2023 to let people learn more about the charm of sake. What you can drink at the simple U-shaped counter is sake from all over the country, carefully selected by him. With his attention to detail in storage methods and even the glasses in which the sake is served, it is a place where everyone, from beginners to experts, can face sake straight from the bottle. You can come across rare brands or easily ask for advice on manufacturers that are readily available overseas. The dishes that are perfect for sake are also great, and Mr. Omori will carefully suggest pairing ideas for each one. Come and take a look at the good old side of Japan as a memory of your trip.

We aim to make dishes as authentic as those found in France, with flavors true to the real thing that all connoisseurs will recognize, and do our best to preserve regional culinary traditions. In our signature dish, a cake of chicken liver is served with Ris d'Agneau, or lamb sweetbreads stewed in tomato sauce, combining the fine texture and fluffy feel of the cake with the delicate flavor and tasty accents of the sweetbreads. The northern pike is a unique fish not found in Japanese waters, which is made into fish paste that is then kneaded together and baked in the oven while pouring butter over it, before finally seasoning it with crayfish sauce. The fine white sauce seeps into the meat and gives it a delicious flavor. Salle a Manger was started with a single-minded mission in mind: to recreate the authentic taste of the bouillon used in Lyon. The ingredients, preparation, and flavor of our dishes are all strictly based on classic recipes, allowing you to enjoy one-of-a-kind items you will only find here. S

This tender cut of beef allows you to savor the true taste that meat has to offer. It is brought to your table raw, allowing you to cook it to your liking on top of a hot cast-iron plate. Enjoy your steak together with the restaurant's original ponzu (citrus sauce). This restaurant sources ingredients from regions neighboring Sanda city, such as koshihikari rice from farms in Tamba Sasayama and onions from Awaji Island. All cuts of beef used are from Kuroge (Japanese Black) beef. Since the meat is served raw, ensuring freshness is a top priority. Food is prepared, presented, and served to satisfy each and every customer. The chef's motto is to provide a good time with food that makes you smile. You would be hard pressed to find another steakhouse with an "Arima Noh Theater." Enjoy your meal as you watch traditional Japanese culture up close. Come on a sunny day, or whenever you would like to have a relaxing time.

During his time in Tokyo, our chef perfected the art of making whelk in garlic butter and shrimp cream pasta. At any authentic Italian restaurant in Tokyo, these dishes would be prohibitively priced. But we offer these traditional dishes at a reasonable price right here. With its distinctive flavor, the shrimp cream pasta is by far our most popular dish. We insist on using local ingredients from Hokkaido exclusively, and the owner handpicks them himself. We also feature a wide selection of reasonably-priced, delightful wines. For 980 yen, we offer an all-you-can-drink sparkling wine option to go along with your meal. We serve authentic Italian cuisine while still providing an informal ambience that allows you to relax. This is naturally the perfect venue not only for anniversaries and other occasions, but also for a regular night of fine dining. We have projectors in our spacious area upstairs and there are private rooms in which you can watch DVDs. Our counter seating is popular among solo diners, and we als

Away from the hustle bustle, the house is tucked away in a corner of Minami Azabu. Here in [Sazenka] is the Chinese restaurant where gourmets gather. The head chef is Mr. Tomoya Kawada who was trained at [Azabu Choko] of Nishi Azabu as well as a well-established Japanese cuisine restaurant [RyuGin]. He is evolving Chinese cuisine further based on the spirit of "wakon-kansai" (Japanese spirit with Chinese learning) in which he expresses wealth of Japanese ingredients with Chinese techniques. An attraction is [Tea pairing] to their course meals, as well as to individual dishes, and they say many guests visit the restaurant for this. Here, you can enjoy the collaboration of Chinese tea together with simple flavorful dishes and powerful spicy dishes prepared with a perfect balance of Japanese and Chinese cuisines.

Seasoned with ingredients like white and red miso, soy sauce, sugar, and mirin, then carefully boiled, melt-in-your-mouth beef tendon with boiled egg and konyaku is steeped in flavor. It's a favorite to go with shochu. Thanks to having founded some fishery companies in Myanmar, the owner is able to get wild sea tigers directly. Big and full of flavor, you can have your fill of real shrimp flavor with simple preparations like grilling with salt or boiling. We go to Tsukiji three times a week and markets in the outskirts on other days. Because his father and brother are fishermen, the owner has been well-versed in seafood since childhood and is confident as a fish connoisseur. We offer fish as fresh and as delicious as possible. About a three minute walk from Ginza station on every line, Ginza Tachibana is a well know Izakaya that has been operating continuously for over thirty years in the fiercly competitive Ginza district. A charming place with a folksy atmosphere, an undoubtedly skilled chef, and big, filli

ELANCE is a steak restaurant where you can savor the finest Sendai Beef. Sendai Beef Charcoal Grilled Steak, the main dish, is grilled gently over a long time using binchotan charcoal, resulting in a moist and exquisite taste with no outflow of flavor. Various parts of the dish are available in the course, including chateaubriand, filet, and sirloin. The delicate French-based cuisine, including appetizers, hot dishes, and main dishes, is outstanding. Hundreds of wines from around the world also enhance the Sendai Beef. The restaurant's interior is a modern and relaxed space based on black and red tones, with counter seating. You can enjoy an extraordinary and elegant moment at this hideaway restaurant in Azabujuban.

This restaurant specializing in Omi beef dishes is located on Yume Kyobashi Castle Road, just off Kyobashi Bridge which spans the moat of Hikone Castle. Using Omi beef raised on its own farm, the restaurant offers sukiyaki, steak, kaiseki (traditional multi-course meal), nigiri sushi, a la carte dishes, and "cha-shabu (boiled meat slices in green tea)" prepared with local sake and green tea. The seasonal gozen (set meal) and steak-jyu (rice topped with steak in a Jubako box) are popular at lunchtime.