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Our chef carefully selects all ingredients, experiments with new dishes, and is always working towards bringing better flavors to the customer. Therefore, only the freshest Tochigi Japanese beef and local chicken are served, and at an unbeatable price. Our patties, which are 100% Nasu Japanese ground beef, are kept moist and plump by adding egg into the mixture. The hamburger is fried once and then dipped into a special demi-glace sauce before being put back onto a cast iron plate to sear the outside and lock in its savoriness. Our special demi-glace sauce is made by continuously adding to the original mixture, which has just a hint of bitterness. The cooked hamburger patties are dipped into the sauce, allowing the meat's juices to seep in and give it an even richer flavor. We import whole pigs directly from local livestock farms and butcher them here before vacuum-packing the cuts to preserve freshness. We offer a family-like atmosphere so you can have a great time over delicious food.

Steak Gralic is a restaurant that offers two things at a high level: delicious food that you will never get tired of no matter how many times you try it and an atmosphere where everyone can feel at home. Inheriting the taste and techniques of the restaurant established in Hatagaya during the Showa period, it opened in Roppongi in the late Heisei period. The restaurant has made improvements in response to the times, and today, its many original meat dishes are attracting guests from Japan and abroad. The steak, which has a reputation for being "unforgettable once you try it," is made from carefully selected meats such as USDA prime and is grilled with a garlic flavor. The dramatic aroma and flavor can be fully enjoyed in dishes such as the "Gralic Steak," which offers a hearty taste of the halami (outside Skirt). The fact that the restaurant has been selected as one of the "100 Best Restaurants in Japan" on the Tabelog Award proves the restaurant's ability and popularity. This res

Great stress has been placed on the freshness of this seafood from local coastal waters, and technique backed by experience ensures that the meat is lightly grilled and tender. The steak sirloin and filets are made using the meat of carefully-chosen cattle from Sekitani Ranch Jersey, Tomuraushi, in the center of Hokkaido. Try this delicious meat whose flavor is on par with that of Japanese Black cattle. Also, constant care and attention are given in order to offer customers a meal that matches their pace. "Steak/Seafood Teppanyaki Kitakaze" located in the "Lounge&Bar Kitakaze." In this place for adults you can eat your fill of teppanyaki, then casually enjoy cocktails, whiskey, other spirits, and conversation at the bar corner.

They choose the meat based on its pedigree, fleshiness, and fat content, then they carefully select only the best Senju green onions and pair them with shirataki noodles, served with the home-made sukiyaki stock for your enjoyment. These superb cuts of marbled meat will melt in your mouth! The chef avidly pursues new fine flavors and accepts no compromises on taste. Enjoy a moment of exceptional satisfaction at this restaurant, and relax and enjoy in the privacy of your dining suite.

Sumibi Kazuya is located in Kawaramachi, Kyoto. As soon as you step inside, you will find the large, one-piece wooden counter stretching to the restaurant's back. There is also a tatami room that can accommodate 20 people, perfect for a relaxing banquet. The owner is particular about sourcing fresh ingredients, including freshly caught fish and local Kyoto vegetables. Shochu, sake, and wine are stocked weekly, enabling a different drink to be enjoyed every week. The spacious counter is ideal for solo diners or dates, while the table seats are great for girls' night outs. The Japanese-style room is available for various events like welcome and farewell parties or group outings. The restaurant's highly motivated staff is ready to respond energetically and flexibly to your requests. 

At Sumibi Yakiniku Tsunku, customers can comfortably enjoy delicious meat in semi-private rooms or couples' counter seats with a relaxed atmosphere. They purchase Japanese Black Wagyu beef in bulk, so guests can enjoy rare cuts such as the aitchbone, tri-tip, flank steak, and rump. The filling yet soft domestically-made tongue is a masterpiece that must be tried. Raw oysters and turban shells are also on the menu, depending on the season. The richly varied Japanese sake menu is also delightful. There are also bars in their affiliated restaurants, so they have plenty of cocktail options. There are all-you-can-drink plans, and sets are available for both courses and individual food items. This restaurant is great for use in various situations, including dates, drinking parties with friends, and gatherings of families with children. 

Sumibi Yakitori BOND, which opened in Tsubogawa, Naha-shi, in April 2023, is a stylish Yakitori restaurant that overturns the image of a standard Yakitori restaurant. Its yakitori, made with carefully selected fine ingredients and house-made sauce of red wine and fruit, is a new taste sensation that goes well with wine. A wide variety of Italian-based a la carte dishes and blackboard menus are also available, which can be enjoyed with the owner's choice of wines. In addition to various Yakitori skewers, the recommended menu items are "Kagoshima Shukei (special chicken) Tataki" and "Kagoshima Shukei Seared Thigh." Both offer a direct taste of the deliciousness of the Shukei chicken, characterized by its firm texture and rich flavor. A secret base-like floor in the back of the restaurant is ideal for parties. All-you-can-drink courses are also available.

Since its founding in 1930, Sumibiyaki Unagi Uotora has served up excellent unagi (eel) dishes dressed with the same secret sauce made from a recipe passed down through the decades. The sauce is distinguished by its sweetness and its rich thickness characteristic of the Chubu region. Unagi grilled over binchotan (a high grade oak charcoal) comes out crisp yet juicy. Cooking catches only from Mikawa or Kyushu, this is a great chance to enjoy carefully selected, fine quality unagi with fat content and skin texture that changes depending on the season. Winter is definitely the best time if you are looking to try fatty unagi. The drink menu in full of options as well, like Ebisu beer or Daruma Masamune sake, that both go great with unagi. Barrier-free seating is available on the first floor, and on the second floor is a tatami room capable of accommodating very large parties. The lively space also has private rooms that are great for various occasions.

For our miso offals, we use miso sauce made by using Hatcho miso as a base, and then add brown sugar and sake. It's mixed with the meat to avoid it getting dry and placed before the customer. The grilling tools are a charcoal brazier with special Itami charcoal. A delicious way to eat it is to grill well, and then add a dash of seasoning. The restaurant owner, and head chef, always pickles fresh cucumber with rice bran, kombu kelp or chili pepper the night before. When delicious food comes out in small portions, customers will never be satisfied. That's why we offer more volume than any other place. And if that wasn't enough, we also offer a no-time limit, all-you-can-eat and all-you-can-drink set menu, our most popular. A lot of men returning home from work stop here, so in hope of ridding you of your daily stress, we pride ourselves on our reception and service, not to mention our flavor.