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Mahoroba Irori Shinsaibashi offers a wide selection of ingredients from all over Japan, grilled over irori hearth with binchotan charcoal at your table. The restaurant's Irori-yaki (grilled food over an irori hearth) is an evolution of the traditional yakiniku style. The specialty "Harami (skirt steak)" is sourced from Sayo-cho, Hyogo Prefecture. Its fluffy finish brings out the best flavor of the ingredients. There is also an attractive lineup of sake from the Naohiko Noguchi Sake Research Institute and wines selected by a senior sommelier to enjoy pairing. The restaurant, designed in the image of a warehouse, is equipped with fully private rooms and table seating facing the kitchen. Enjoy delicious food while relaxing in a space full of Japanese atmosphere, such as wallpaper used with Japanese paper and Arita ware vessels.

Once you pass through the ticket gate at Nagoya Station's south exit on the Shinkansen, you will encounter a representative player of Nagoya cuisine in about a minute. Located in the Taiko-dori Exit Umaimon Street inside the station, the Maruya Honten is a renowned restaurant for the famous dish Hitsumabushi allowing you to savor the charm of eel in three different ways until the final ochazuke (rice with green tea). The secret sauce based on tamari soy sauce has been replenished with traditional methods for 180 years since the late Edo period. The carefully selected eel and rice are accompanied by electrolyzed water to remove any unwanted odor from the eel, and the tea is an original deep-steamed tea. The eel is grilled to perfection, with the excess fat removed to ensure a non-fishy taste in the ochazuke. Takeout options are also available. In a serene and sophisticated Japanese modern atmosphere, you can enjoy the abundant flavors unique to Nagoya.

The key to the flavor is the secret sauce based on the traditional tamari sauce, replenished for 180 years in a cedar vat for six generations. Carefully selected fresh eels are further specified, and only the most suitable ones are used. You can enjoy the taste of the most highly specialized chefs. Maruya's Hitsumabushi (eel and rice dish) not only focuses on the quality of the eel but also places great importance on rice, soy sauce, and water to ensure a safe and enjoyable dining experience. Additionally, the accompanying pickles are carefully prepared by skilled artisans without using machines. As for the tea, it is meticulously selected deep-steamed tea from a specialized tea garden, showcasing thorough dedication and attention to detail in every aspect, not just the Unagi. Visit Maruya Honten for Hitsumabushi and eel, which decreases cholesterol and is a source of fatigue relief. 

Try our bone-in lamb steak -- with specially prepared grill lines sizzling on a piping hot griddle, it's as much a feast for the eyes as for the mouth! Our fresh soy sauce-based sauce with ginger, apple, and onion is so good some people even order it by itself! Delicious with grilled meat and boiled vegetables alike. Nothing is as important to us as making you smile. We always take care to be attentive and watchful so we can be sure you will enjoy yourself. It is our mission to have you enjoy delicious Genghis Khan. Our homey atmosphere features tatami mat seating, making it safer for children and the elderly. Relax without a care as you enjoy this lively, at-home atmosphere.

We are a little away from the Kokubuncho-dori street, with an attractive cozy atmosphere that makes you feel like to be a repeater. We serve various seasonal tastes of Miyagi, such as fresh chicken which is manually-prepared at the restaurant and slowly grilled with charcoals. Our menus are very reasonable, for example popular [Ponjiri (around coccyx of chicken)] is from 100 JPY a stick, and highballs (whisky and soda) are from 290 JPY a glass. We also serve a wide range of sake and shochu (Japanese alcohol), not only renowned ones from all over Japan, but also various local ones from Miyagi, being true to our name (sakedokoro means a drinking place). We are suited not only to enjoy a meal, but also for after party or as a bar to visit very late at night to call it a day.

When our chef came back to Japan, we tested a wide variety of local chicken breeds. We found that Fukushima's Date chicken offered the finest flavor-and that free-range poultry boasted the highest-quality meat. We've continued to use free-range Date chicken since we opened our first restaurant in Tokyo. We do every little thing ourselves at our restaurant, right up to igniting the pilot lights on our stoves and preparing and refilling the dipping sauces. We spend the entire morning and more preparing our cuisine to bring you the most delicious yakitori. If this is your first time visiting our restaurant, we recommend a seat at our counter. Here, we can prepare your meals precisely to your liking and offer the best showcase of culinary and grilling skills. And, of course, yakitori(grilled chicken skewer) is at its best when it's right off the grill.

Tongue may have the overall image of being red and chewy, but the tongue served here is different - visibly white. This color is proof of the marbled fat that make it tender, delicious, and a popular dish. We specialize in tongue that is tender with its rich, marbled fat, and will change your impression of tongue. Grilled quickly, it is a masterpiece. Most of our regular customers always order this. Compare it to other restaurants and you'll be sure to be satisfied. All of our kimchi and kkakdugi are homemade from authentic chile peppers gathered in Korea. These pickled vegetables taste like something a mother might make at home in Korea. Please try these hand crafted flavors. Many Korean BBQ places have dark interiors, so we are often told how rare it is to see a bright store like ours. We can make it bright because we only serve the best meat and have nothing to hide.

Fukuwauchi is a Kappou with counter seats quietly settled on an alley of Muromachi. It offers courses to enjoy pairing seasonal dishes with sake. The menu provides only pairing courses that include omakase dishes and drinks. The chef uses ingredients carefully selected by his own eyes every day to prepare a once-in-a-lifetime course. Like the ingredients, sake is also selected from all over Japan, with the best selection at the time of the year. The restaurant is a simple space with only six seats at the counter. It is also ideal for special occasions such as business entertainment and anniversary dates, as you can enjoy the chef's skills up close. Available for exclusive use by six persons. Why don't you have a luxurious time in a hidden restaurant silently standing in central Tokyo?

Niku no Akai is where you can fully enjoy the charm of black Japanese beef, which the owner carefully selects. The main brands served here are Omi beef from Shiga and Wao beef from Kumamoto. You can savor the finest Japanese beef in sukiyaki, a representative of Japanese food culture, and yakiniku, offering flavorful and juicy grilled meat. The yakiniku menu features a total of nine kinds of meat, including filets as thick as steaks, lean meats, and horumon (offal meat). Two types of meat are prepared for hot pot dishes, and a special broth is ready for those who do not like eggs with sukiyaki. Highly satisfying courses can be ordered for both lunch and dinner, inviting visitors to a blissful time. The restaurant has a relaxed atmosphere unique to Kitashinchi, a town for adults, allowing you to have a comfortable time.