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[Tori-no-Miyagawa AKASAKA INTERCITY AIR] is a restaurant produced and operated in a new business style by [Yakitori Miyagawa], a renowned yakitori (chicken skewer) restaurant. Our lively space was created in the image of a [Japanese pub] with a good old  atmosphere. Searching for [authentic] tastes since we were established, we serve various exquisite chicken dishes and yakitori carefully-grilled one by one. Many repeaters visit us, even from far away, to enjoy our chicken with an addictive juicy taste and a chewy resilient texture. Also, do not miss our fresh vegetables grown in cooperation with the producers, reflecting the opinions of the guests every month, as well as high-quality sake (Japanese alcohol) carefully brewed, and our home-made desserts which are especially popular among ladies.   

Our carefully crafted dishes use local ingredients. The chilled soup is particularly rich, made with whole-chicken broth. We've spared no effort in making each one of our appetizers, so we're delighted when you try them. Our Tochigi wagyu beef is top quality meat, carefully chosen and shipped by an associate in Nasu. Our produce includes kabocha squash (edible raw), fruit carrots, eggplant, and other rare items shipped from around the country. As we uphold high standards in our ingredients and cooking, we also strive to create an inviting and relaxing atmosphere every day. We can modify your choice of dish to match your needs and tastes. Since we first opened, we've been supported by our repeat customers. We have a good reputation even among customers who frequent high class restaurants, but who come to enjoy our relaxed environment. Hoping to preserve the vibe, some customers tell us, "I hope you don't advertise this place too much."

The specialty of this restaurant is  various savory dishes. [Brochette] contains crispy broiled skewers of thickly-cut beef, pork, and chicken served with home-made garlic-flavored sauce. [Recommended Fish Dish with Today's Fish] brings out the savoriness of seafood stocked that day. [Omelet Rice Umakabo-Style] has a nostalgic taste which has been popular since the opening of this restaurant. A wide variety of alcohol brings further savoriness to the dishes too. The comfortable space of wood has a relaxing atmosphere from slightly dimmed lighting. In addition to counter and table seats, semi private rooms with horigotatsu (sunken kotatsu table) are also available. The entire horigotatsu space can be booked for up to 18 people, ideal to enjoy eating and drinking together. Relax and enjoy in various ways, such as enjoying a little bit of alcohol with savory dishes, or banquets.   

A long-standing restaurant established in 1922 serving traditional eel in various locations reopened in 2020 under the name "Unagi No Tokunaga Hokubu." Always responding to the needs of the times, the restaurant continues to provide the eels demanded by people living in the present. Carefully selected eels are shipped directly from the production area. They are processed and grilled by professionals on the same day they are purchased. The sauce has been used continuously since the establishment of the restaurant. The restaurant's specialties are still popular among many people today. In addition to traditional unagi dishes, the menu offers a range of seasonal Japanese cuisine, set meals, and kaiseki (traditional multi-course meal), catering to occasions ranging from gatherings with friends to special family events and business dinners. It's a restaurant worth visiting for various occasions.

The eel is grilled by expert chefs having technique and passion for 40 years. At Una Izumi, only the best quality giant eels are served. Its sauce is a special blend of pure soy sauce and traditional tamari soy sauce. The mellow flavor of the sauce is enhanced by carefully resting the house-made mirin (sweet sake) and coarse sugar. This extra work enriches the eel's unique taste and gives it a deep richness and mellow aroma. The special rice is delivered from contract farmers, and only the necessary amount is milled each time. Its sweetness makes the flavor of the eel more richly spread out. Come with your family, friends, or colleagues to savor the blissful eels in a relaxed atmosphere.

[USHIGORO S. GINZA]'s high skilled chefs perfectly grill the ultimate meat stocked from Tamura and Kawagishi Farms, which are renowned for producing the highest-grade Japanese black beef. With their exquisite five courses, including the [G] course which is available only at the Ginza branch, fully enjoy top world-class Japanese black beef of the best breeds from the best farms. They also offer a wide variety of specialties, including [Black Tongue Steak] using only the root of the tongue, and [K Course Chateaubriand], a rare cut with its exquisitely tender texture. Furthermore, these ultimate courses can be enjoyed with wines which are carefully selected by their sommelier. They have 11 chic private rooms to enjoy extraordinary moments, where their skillful chef perfectly grills each cut one by one. 

Located in an old Japanese house standing at the base of a mountain and surrounded by peaceful rural landscapes, Utsuwa Ryori Sano is a place to enjoy seasonal Japanese kaiseki. With menus for New Year's, Hinamatsuri (Girls' Day), spring, the rainy season, summer, autumn, and winter, it is possible to taste seven different menus each year and fully enjoy the seasons. Arranged on tableware by modern ceramic artists, each dish is thoroughly thought out in terms of color, texture, aroma, and flavor. These dishes will fill your heart as well as your stomach. Seating consists of entirely private rooms, and you can choose between authentic Japanese tatami mat rooms or modern table seating. You can make your choice based on the situation, which may be an engagement, an introduction, or a date. With a view of the vibrantly green garden, this ryotei has received a star from a well-known restaurant guide.

Our Japanese dishes are combinations of different dishes such as Kawachi duck with hidden cuts, or egg castella (sponge cake) that has been cooked in the oven for around 6 hours. We aim to produce dishes that have a flavor that appeals to older customers and children too. We travel and talk directly to the fishermen and farmers. By doing this, they understand the flavors that we require. Products that come from this kind of relationship include our dried skipjack from Makurazaki, the Kawachi duck that can be eaten raw, and Kuwana clams. Ours is a small restaurant so we make sure to put due care and attention into each meal we serve. We are always aiming to produce a flavor that is satisfying to both heart and body, and to create a menu through which the four seasons can be enjoyed. We want you to enjoy everything about Japanese food, including the dishes the food is served in and the decor of the restaurant. We have three completely private rooms where you can enjoy your meal almost without interruptions.

WAGYU YAKINIKU HYAKUMEIZAN, a new brand of Amiyaki Tei that continues to satisfy people with low prices while pursuing the quality and customer service of a high-end restaurant, has opened just a short walk from the Taikoguchi Exit of Nagoya Station. You can enjoy four main specialties such as "Miraculous Skirt Steak," fresh raw "King Yukhoe," never frozen "Thick Sliced Beef Tongue," and "Purusuji (beef tendon)," as well as "Yakiniku that you can only taste here." Budget-friendly courses are also available. The restaurant consists of three floors and is equipped with a banquet hall for 50 people and private rooms to accommodate a variety of occasions. Come and savor with your loved ones the meat carefully selected by meat specialists who have traveled throughout Japan to examine ingredients and ensure the freshness and cut of each part.