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Always appearing in a course, our foie gras crispy sandwich is a dish that you eat with your hands - knife and fork optional. Sometimes served with strawberry cream added and sometimes coated in caramel, these variations on flavor get a lot of attention. To add coloring to our course offerings, various vegetables are brought in from farm producers in areas such as Yachitama in Chiba. We might select them by choosing from the samples, or, alternatively, take the producers' recommendations. We even use unusual vegetables, like yellow turnips, in making our dishes attractive. Chef Kaneko has said that "adding surprises while clearly expressing our concept is what this restaurant strives for." Sometimes bold, sometimes classical: the thoughts expressed by our chef can be felt through the variations in the dishes. In our restaurant interior, something to note is the lack of a wall separating the kitchen and the customers' tables. Chef Kaneko says, "Being able to hear what the customers say makes a big difference."

[L'ECAILLER OYSTER BAR] is a casual oyster bar to fully enjoy fresh oysters in various styles. They offer fresh and grilled oysters, as well as various a-la-carte oyster dishes. Fully enjoy the wide variety of oyster dishes. The No.1 recommendation is [L'ECAILLER Plate], their specialty for enjoying 4 kinds of oyster menus on one plate; carefully-selected fresh oysters, marinated oysters, marinated and lightly-seared oysters, and oysters with sesame. Luxuriously enjoy comparing different oyster dishes. The restaurant also offer various bottled wines, including [CACCI], our original house wine. You can casually enjoy alone at the counter, or sharing a plate with your friends. Casually order from 1 piece of oyster, at our oyster bar during lunch and dinnertime. 

Le jardin fukui located in a residential area in Fukui-shi, Fukui, a 3-minute walk from Nikkakagaku Mae Station. Here, you can enjoy the superb French cuisine by Mr. Horiuchi, who has won the world's top prize in international culinary competitions. Ingredients are carefully selected from all over Japan, mainly from the Hokuriku region and Fukui. They are made into dishes with an elaborate flavor. His French cuisine is original and artistic and incorporates traditional French techniques with a new sensibility. The "Six-row Barley and Squid Warm Salad, Sea Urchin Foam" is a restaurant specialty, where everything from the dishware to the ingredients is made in Fukui Prefecture. There are always more than 100 kinds of wines to match the best dishes, mainly from France. A pairing plan is also available, allowing you to enjoy excellent wine and gastronomy to your heart's content.

Margotto e Baciare is a superb restaurant offering the finest truffles. Each guest chooses a truffle and is served a course of whole truffles with seasonal ingredients. Its chefs are brothers Kenta and Junpei Kayama, from Hiroshima Prefecture. Kenta worked at Michelin 3-star Motoazabu Kanda and Quintessence before becoming the chef at Margot's. His younger brother Junpei trained at Hommage and MASA (Paris). They also opened Margotto Hawaii in Hawaii in June 2022. At Margotto e Baciare, you can taste the world's finest truffles "entirely." The best dishes will bring a smile to your face.

Many sake (Japanese alcohol) lovers gather in Fukuoka prefecture. Fukuoka is also attractive with its wide variety of local dishes which go well with sake. [Shobo-an] serves such exquisite luxurious local dishes, which go well with both [white rice] and [local sake]. First, about our rice. At lunch, we serve rice cooked in a large triad pot with brims. At dinner, we serve rice cooked in an earthenware pot per table. Second, about our sake. Enjoy various sake brands from all over Kyushu by ordering by name, or by ordering [Three-Assorted Kikizake (sake tasting) Set], which is our recommendation, to enjoy the savory sake available that day. Take your time and enjoy local home dishes from Hakata, which are called [Goryosan], with sake, or enjoy them with white rice in a dynamic way. We are ideal for enjoying various [tastes of Fukuoka] at one time, during your business trip to Fukuoka, etc. 

At Miko Ichiba, visitors can enjoy rice bowls, set meals, and a la carte dishes using fresh seafood purchased from markets every morning. The most popular dish is "Luxurious Roasted Miko Rice Bowl," where all the fish are thickly sliced and satisfying. It is a gorgeous bowl of rice topped with fish seared on the surface and served with raw urchin or salmon roe. "Sea Urchin Dog" is also highly recommended. It's an irresistible masterpiece for sea urchin fans who want to stuff their mouths with sea urchins. In addition, there is a wide selection of other seafood-based dishes, sometimes with seasonal specials. The first floor has counter seats on the inside, and the outside has table seats. The second floor has only table seats, and solo guests and groups are both very welcome! It can be used in various situations, including afternoon drinking, dinner parties with friends, and company dinner parties. 

The flavor and scent of soba has been carefully preserved by stone-grinding the buckwheat kernels still in their husks. This fully satisfying dish brings out the texture and rich, savory flavor of soba. Please enjoy it with your preferred seasonings: rock salt or your favorite broth. The richly scented buckwheat flour uses Hida Shokawa buckwheat grains. Katsuo dashi (bonito stock) is added to local Ohnoya soy sauce and mirin fermented with kaeshi, creating a strong broth that isn't overpowered by the soba aroma. Great care has been taken to create an atmosphere where customers can relax and take their time, and the shop interior overflows with the feeling of olden times. The garden visible from the windows directs a play of the changing seasons. Make sure to visit when you feel like strolling along old streets.

Miyazaki Beef Yakiniku Matsushin is a 1 minute's walk from Nakatsu Station. It is a Miyazaki beef restaurant certified by Miyazaki Prefecture itself. Miyazaki beef is a brand that has won the Prime Minister's Award for 4 consecutive years since 2007, the highest prize at Japan's National Wagyu Beef Proficiency Competitive Exhibition, where Wagyu beef competes on quality. The restaurant owner wants this delicious Miyazaki beef to be eaten by many people, so customers can enjoy high-quality Miyazaki beef at reasonable prices at Matsushin. The restaurant stocks carefully selected fresh, high-quality beef, which has little moisture even among A5-ranked beef. The temperature is carefully managed in a chilled refrigerator. The beef provided this way is all cut after it is ordered and is seasoned only with salt and pepper. As a result, there is an excellent balance of flavor and slight sweetness, enabling customers to fully enjoy the beef itself in its most delicious state. 

The history of Hanamitori began when the founder, Mr. Yoshiharu Kawatsu, a wholesaler of chicken in Hakata, opened a restaurant on the second floor of his store. He realized that the secret to the deliciousness of Mizutaki was the chicken itself and became involved in chicken farming himself, thus giving birth to Hanamidori chicken. Named Hanamidori for its freshly colored meat and gorgeous pink thighs, the chickens are raised healthily on special feed in an open poultry house filled with clean air and sunlight.