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Every type of Jirocho sushi is seasoned differently. Enjoy the harmony of flavors that has been developed through simple trial and error. Those flavors are created using Everyday Salt, and our own special methods of preparing soy sauce, rice, and seaweed. We use a fragrant, plump, and flavorful variety of rice called Seiryumai from Kumamoto. The yield of this type of rice is very limited, so we work hard to maintain our supply route and amount. The sticky texture and sweetness of Seiryumai works in harmony with sushi vinegar to create an exquisite taste. Our brand of hospitality puts a high value on communication and being perceptive about our customers. We give nyumen (noodle soup) to customers who are not feeling well and we respond to the requests of customers who wish to eat a certain type of meat. Our elegant setting allows diners to enjoy both the flavors and the scenery of the season. In the daytime, see the trees replete with greenery; at night, see them lit up all around you. See the beautiful red le

Our fried chicken features a unique seasoning with carefully applied salt, and is a traditional handed down from our restaurant's days as a street food stall. Eat it with a bit of sesame salt to improve the taste even more. All of our chicken is domestic, and we use fresh meat ground every morning in store for our skewers. Since most of our menu consists of classic items, our vegetable skewers feature seasonal ingredients so that guests can experience the season. Since we have many customers who have been with us for a long time, we cherish our traditional taste, forever unchanging. Many regulars have their fixed seats, and we will welcome and guide them so that they can spend time comfortably in their "usual seats." Our fried chicken has been served the same way for 60 years, and has been loved by young and old people alike. It is delicious at any time, whether for a banquet with friends or for a family dinner.

Shrimp and sakura (cherry blossom) shrimp caught by trawling in the Suruga Bay are deep-fried with scallops and onions. We couldn't offer this dish without custom equipment and a chef with many years' experience. Enjoy with specially made tempura dipping sauce. The tuna is hand-picked by the restaurant director and delivered by charter flight. It arrives at the restaurant early morning and is processed in-house. On weekdays 3 to 4 tunas are flown in; on weekends up to 6 to 8 . Enjoy cuisine that uses all parts of the tuna. To provide an agreeable dining experience, restaurant waiting staff provide cheerful and courteous service. An open kitchen is in place, enabling management to give the utmost attention to patrons and restaurant conditions whilst food is being prepared. How would you like a banquet with delicious appetizers? From ingredient selection to preparation, in accordance with budgetary and personal preferences, the restaurant considers all aspects when planning a banquet for a maximum of 60 patrons

[Yakitori Miyagawa], 1 minute walk from JR Yotsuya Station, is a yakitori (chicken skewer) restaurant with mainly the counter seats. This old-established restaurant was established in 1949, started as a wholesale shop specializing in chicken. Our specialty is yakitori which are carefully prepared one by one, using pure domestic jidori chicken. This specialty has satisfied many gourmets. Inside the restaurant has a Japanese-modern space with a luxurious atmosphere. We have sophisticated table seats, box seats which can also be used as semi-private rooms, and counter seats with a counter made from a single piece of cherry wood. Counter seats are highly recommended to enjoy watching our chef working at a brisk pace, and to enjoy reasonable courses available only at the counter seats. This popular restaurant in Tokyo also serves the original sake (Japanese alcohol) created in collaboration with an old-established sake brewer, and fresh vegetables directly sent from their production sites.