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Nepal's national dish, a plate of lentil soup and sides, served with a generous portion of rice. Mix the lentil soup and sides into the rice and enjoy. Add achar (pickles) to taste for extra a little extra spice. Nepalese cuisine can be described as mild, with a gentle taste. The spices are used not so much to make the dishes hotter, but rather to give more depth to the flavor. Turmeric and curcuma are essential spices used in dal bhat's lentil soup. Carefully selected spices, such as cumin and coriander in tarkari (a vegetable mix), are also used with great precision. Nepalese or otherwise, newcomers or regular customers alike, all our guests are given the greatest care and attention. Everyone will get to enjoy Nepalico's frank and polite hospitality, aimed at providing the most relaxing experience we can. The restaurant, lit by indirect, bamboo filtered lighting, consists of a counter, tables and tatami rooms. The tatami rooms, used for families or large groups, are equipped with blinds which can be low

The high-floor restaurant is very rare in Asakusa. With up-close views of the Sumida River and Sky Tree, Mochizuki offers you the opportunity to enjoy your meal surrounded by a wide open sky during the day and beautifully shimmering city lights at night. Its kaiseki cuisine, carefully selected from daily purchases, results from the chef's attention to detail. There is also a wide selection of sake, shochu, and other alcoholic beverages to match the food. The restaurant has five large and five small private rooms, ideal for business entertainment and meetings. This is a great choice for those sightseeing in the Asakusa area, families, or on a date looking for a place to eat.

NIKU Dining meat meet, a 1-minute walk from Kanazawa Omicho Market, offers owner-chef's carefully selected meat dishes in a stylish space. The restaurant entertains you with not only simple steak but also a wide variety of menu, including "Noto beef sushi," unique "Noto beef hamburger," and "Gyu-katsu (fried beef cutlet)." Especially the menu using rare and valuable "Noto Beef" is very popular. Many people visit the restaurant to enjoy the rich flavor of Noto Beef. The most popular dish is the "Noto beef sirloin & thigh plate, which features Noto Beef and seasonal Kaga Vegetables. You can enjoy the fine flavors unique to Ishikawa Prefecture with carefully selected wines and sake at this adult hideaway on the basement floor.

Meat Tajima, a 50-year-old wholesaler of beef offal in the Tokyo Meat Market and holder of purchasing rights, has opened a directly operated restaurant in Kameido Clock. They buy only female black Wagyu beef, mainly Matsusaka beef, by the whole head and offer the finest yakiniku and steaks through aging and professional cooking. Taking advantage of its wholesaler's strength, it serves reasonably priced special Matsusaka beef ribs, chateaubriand, and thick-cut black tongue, which are usually hard to find. The restaurant has a wide selection of items that only a wholesaler of beef offal can offer, such as the "Beef Horumon Assortment," which includes Matsusaka beef marucho (small intestine) and domestically sourced offal. With advance consultation, you can also arrange for takeaway. This restaurant is recommended for entertainment, dinners, anniversaries, and other dates with your loved ones.

Pastan Tenmonkan Branch offers seafood and meat dishes such as exquisite meat sushi, the signature Tomahawk Steak and T-Bone Steak, and Ise lobster sashimi. It carefully selects A4-A5 black Wagyu and A-rank US beef, and the pork is "Akarinton" (brand pork from Amami-Oshima). For the chicken, Kuro Satsuma Chicken is used so that customers from outside the prefecture and overseas can taste the food of Kagoshima. You will experience some luxury with the finest meat dishes in a secluded atmosphere. The restaurant is ideal for a meal with friends or family, a date, a business meeting, or a girls' night out. A surprise service is available with meat cakes and other specialties for birthdays and anniversaries.

Ninja Yakiniku welcomes you with interior decorations of ninja objects, shurikens, and swords. What you can taste here is Iga beef, a brand of Japanese beef from Iga City, Mie Prefecture. Iga beef, raised with great care in a rich natural environment, is characterized by its mellow aroma, richness, and tenderness that melts in the mouth. It is also worth mentioning that the beef handled at the restaurant is Halal-certified. Once you try Iga beef, you will surely be fascinated by its rich appearance and taste. It is also recommended that you pair it with selected Japanese sake from Iga City. Easily accessible from Asakusa Station, the restaurant's relaxed atmosphere offers a view of the TOKYO SKYTREE and beautiful night scenery. Enjoy a unique Japanese gastronomic experience with family, friends, and loved ones.

At Nishi-Umeda ZEN-EN, guests enjoy authentic Kaiseki cuisine with seasonal ingredients. The food, made with seasonal tastes and artisan skills, is ideal for special days. The restaurant has a single-item menu with 60 options and courses. The cuisine changes with the seasons, so guests will never get bored even if they visit frequently. The recommended dish is the luxurious "Tai-meshi" (sea bream rice) made with Akashi natural sea bream and specially blended rice. Their extensive lineup of alcohol that goes great with the food includes about 20 varieties of sake from all over Japan. The restaurant's interior is exotic. There are table seats, counter seats, and also individual rooms. Perfect for special moments, such as girl's nights out, lunches, entertaining, and anniversaries. 

Nouvelle Epoque is a restaurant that combines the charm of Kyoto with traditional French cuisine, providing an extraordinary experience for diners. All the ingredients, including Kyoto vegetables, fish, meat, and seasonings, are carefully selected from Kyoto. Specialties with a modern essence can be enjoyed as courses for both lunch and dinner. Alongside the food, the sommelier's selection of wines from around the world will enrich your special time. The restaurant is a high-quality space filled with the beauty of Kyoto, such as placemats made of Nishijin-ori textile, tableware, and numerous furnishings. All of these works were produced by "GO ON," a group of craftsmen in Kyoto, and the high quality of the space allows you to appreciate the beauty of tradition as well.

Their "Charcoal-Grilled Kichiji with Boiled Tofu Skin, Sea Urchin, Snack Peas, and Udo" features crisp slices of aromatic charcoal-grilled "kichiji" (broadbanded thornyhead). The tofu skin absorbs the savoriness of the fish, balancing the rich flavor of the sea urchin and other ingredients perfectly. There are many indispensable ingredients in Japanese cuisine that are difficult to come by here in Okinawa, so they have them delivered directly from the main islands. Especially edible wild plants, a staple of spring, these are packed with savoriness and an elegantly faint, earthy, bittersweetness. Because they have a closed kitchen, it's rare that they get to express the gratitude to guests directly. That's why they have the rice, cooked in the earthenware pots, delivered to the diners directly by head chef. This gives the restaurant a precious opportunity to listen to the voices of the patrons directly. Lunch: 11:30 a.m. - 2:00 p.m., Dinner: 6:00 - 9:00 p.m.