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Mr. Kazumi Kawauchiya, the owner of our restaurant says that the essence of the Japanese cuisine is the sense of the season. That is why we carefully select the best ingredients of the season and spend time and effort on them, while trying to leave their original tastes. This balance is the key to the originality of our dishes. Our main menu is a course consisting of 9 dishes such as appetizer, sashimi, soup, grilled dish, boiled dish, and fried dish. Each dish is perfectly cooked and has a quality worth being called a main dish. Western ingredients such as cured ham and cream cheese are sometimes used to give variation to our traditional taste. Though we serve only high-quality dishes, our restaurant has the casual atmosphere of an izakaya (Japanese pub) where you can relax and enjoy the dainty dishes and sake. We appreciate your early reservations.

We craft our homemade dipping sauce carefully and without rushing, masterfully slow-boiling it into a dish we're proud to serve. The eel served with this rare treat is so tender it feels like it's melting in your mouth. Alternatively, try our domestic beef. We use only A4 grade cuts or above on our grills, so the luxurious flavor and delicious savoriness will overwhelm you with every bite. Enjoy it with our homemade ponzu sauce or rock salt. We want you to be able to relax and unwind, so we are attentive to our customers' moods and desires. We aim to offer you a space where you can feel at ease, so our service is casual but very attentive. Our brightly lit interior is attractive and spacious, with a laid back ambience that makes it perfect for receptions or girls' nights out, or even meals on the way home from work. Sit at the counter or choose a table seat... Whichever you feel like.

With emphasis on seasonal ingredients, the talented chefs at "Kiyose Sasama" use their superior skills to produce satisfying Japanese cuisine. Each mouth-watering dish is made based on the central concept of "using the freshest, most seasonal ingredients possible." Enjoy such comforting dishes as the "Sashimi (sliced raw fish) Platter," sourcing fresh fish from the Seto Inland Sea, or "Hassun," a variety of small dishes with unique flavors and textures, all brimming with seasonality. Focusing on local sake (Japanese alcohol) made in Harima, they also offer a variety of other sake from around Japan. Their first-class selection features such famous sake as "Seppikosan" and "Tatsuriki." The first floor has only counter seats, and is perfect for dates or drinking by yourself. The seats on the second floor can accommodate up to 20 people and are well suited to various types of dinner parties or eating out as a family.

cocoro is located on the ninth floor of a building about a two-minute walk from Shinjuku Station. With no signboard at the entrance, it is a true hideout, which you might miss if you don't know about it. It is a place where you can enjoy a yakitori course in a private space by reservation only. In the course featuring the "ultimate chicken," which is confidently recommended by chicken specialists, you can savor the finest ingredients prepared in various ways, including skewers and a la carte dishes. The restaurant is equipped with counter seats where you can watch the grilling process and private rooms that are perfect for entertaining or enjoying a casual moment with friends. The course includes all-you-can-drink, so reservations with your loved ones are recommended. "Special" is within your reach. It is the restaurant that you will want to tell someone about.

Kushiage Ogata tries to present guests with a new worldview of kushiage (deep-fried skewers) and to establish kushiage as a new Japanese food within traditional Japanese culture. It is a restaurant that plays a part in the UNESCO-listed Japanese cuisine, valuing the rich nature of Japanese food and the deliciousness of seasonal ingredients. The restaurant has evolved from the kushiage that was originally part of the street stall culture, incorporating premium ingredients and techniques and offering courses that feature a selection of vegetables and fish. The owner carefully selects ingredients, applies his skills and seasoning, and completes them as each skewer. The fusion of ingredients and techniques provides guests with an exquisite taste experience. Enjoy along with wines selected by the sommelier.

Fully enjoy Osaka specialty, [deep-fried skewers], at our restaurant located in a space with an atmosphere of the Showa period. We are an old-established restaurant specialized in deep-fried skewer with our main branch in Hozenji, Osaka. With our [Omakase] course, you can fully enjoy deep-fried skewers until you are satisfied, and you can also request the pace at which they are fried to enjoy just-fried hot skewers at their best timing. [Shiba Shrimp Wrapped with Perilla] is highly accepted especially among female guests, and [Asparagus] is very popular regardless of the age. Other than them, we also fry various ingredients including meat, seafood, and vegetables with a good nutritional balance. For your first visit, we recommend the [Yamabuki] course with 10 skewers to fully enjoy the various savory tastes of [Kushi-no-Bo]. A wide variety of sake (Japanese alcohols) is also available. Please relax and enjoy with us. 

Our signature tsukune meatloaf is made from a perfect blend of duck and chicken meat, and combines the delectable juices from both fats. Add an egg boiled in a hot spring for maximum pleasure. The chicken is certified and delivered fresh daily from the Tsukuba farms, and is cooked with high-grade charcoal to bring out the best flavor of the chicken. We also serve rare sake from Kyoto and Yamagata that are hard to find within Tokyo. Come with a partner, or even by yourself -- we would love to have you sit at the counter to watch where the piping hot food comes from, have a lively conversation with our head chef, and make yourself at home!

At our [LA MAISON DU ISSHO Vin] in Asakusa, fully enjoy dishes using high-grade ingredients. Among various rare dishes such as [Lamb Grilled with Fermented Bean Curd] and [Kisslip Cuttlefish with Tapenade], our specialty is [Kuwayaki (pan fried) with the Skin of Kogen Hinaidori-Chicken] bringing out the nice aroma of the skin by using a method called [confit] where the skin of Kogen Hinaidori-Chicken with a rich aroma is slowly grilled at a low temperature. You can also enjoy its crispy texture outside, and chewy texture inside. Our wide variety of drinks includes whiskey, wine, and unique cocktails such as [Savory Red Eye]. Inside the restaurant has a modern-Japanese space with a relaxing atmosphere. This sophisticated space is suited as a social meeting place for adults.

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.