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The symbolic zelkova tree catches your eye. With a cozy space surrounded by carefully selected interior design and cuisine made with fresh ingredients, TRUNK (KITCHEN) is an all-day dining for adults that anyone can comfortably enjoy. It offers a diverse menu ranging from hearty and nutritiously balanced morning meals and lunches to char-grilled Japanese beef and gluten-free dishes for dinner. With a chef's table where you can enjoy a live atmosphere as if you are at one in the kitchen, an open terrace, and a warm living-dining room, the restaurant welcomes you with a quality that is different from the luxurious atmosphere despite being the main dining room of the hotel. It is a restaurant suitable for a wide range of occasions.

Tsujiri with its main branch in Uji, Kyoto newly opened a café in Kyoto Tower. [Tsujiri Café] offers various drink and sweet using Tsujiri's uji matcha green tea with more than 150 years of history. We have a variety of attractive menus such as [Tsujiri Soft Ice Cream] perfectly combined with Japanese-style toppings, and [Kyo Latte] matcha green tea-based milk with a rich taste. Other than café menus, we sell products ideal for Kyoto souvenirs such as rusk, langue de chat, and uji matcha green tea leaves. Let's enjoy an elegant moment with a downtown view of Kyoto from our drink counter and spacious terrace seats.

Tsukiji Jisaku was founded in 1931 by Jisaku Honda, the first executive chef and owner. Honda had successfully opened numerous restaurants throughout Japan and was even called the "Kappo King of Japan before World War II." He finally entered the Tokyo market. The first executive chef, Jisaku Honda, had a very exuberant personality and loved celebrating and surprising people. The restaurant's chefs serve various dishes that make the most of seasonal ingredients, including the specialty "Mizutaki (chicken hot pot)," with the utmost care and attention to detail. Enjoy them with tableware that changes its style with the seasons.

At Tsukiji Katsura, you can savor teppanyaki of Japanese black beef. Chef Sasaki's commitment is to provide high-quality ingredients at a reasonable price. He uses only the best meat of the day, including Matsusaka beef. His approach is uncompromising, as he also selects the freshest fish and vegetables at the market. The course meals using those ingredients are truly exquisite. The beautifully presented dishes will fill your heart and soul. The restaurant has a variety of a la carte dishes using high-quality Wagyu beef, such as hamburgers and curry, making it possible for customers to enjoy carefully prepared dishes for both lunch and dinner. The restaurant's interior features different atmospheres in the front and the back. This is a place to visit not only for solo dining but also for important anniversaries and business dinners.

Opened in 2018, [Uru Marche] offers a wide variety of vegetables, fruits, fish, meat, processed foods, and other products produced in Uruma City and other prefectures. One of them is [Uruma Shimin Shokudo], which is a gourmet spot recommended by locals, neighbors, and tourists. You can find a wide variety of Japanese, Western, steak, and Okinawan dishes on the menu using the ingredients sold at the "Uru Marche". The menu includes plenty of local vegetables so guests can enjoy local ingredients along with the main menu. The restaurant is spacious and clean, with gentle light shining in. It's a place where you can eat at your leisure, no matter what the occasion.

[Ukai Toriyama] sits silently in the lush green ravine of Oku Takao. Starting from gassho-zukuri style kominka (old Japanese house) from Hida, this large area is dotted with Japanese traditional houses. In such a nature-rich place, you'll get to savor carefully-selected chicken grilled with charcoal on a hearth, and many more delicacies oozing out the rusticity of this area. Seasonal ingredients, varying according to the time of the year, are turned into colorful course dishes. There are tatami rooms of all sizes in full Japanese style, that are perfect for family celebrations, business dinners, and other special occasions. The panorama from the windows is spectacular as well, as you get to enjoy the colors of the seasons from the inside of your room. You'll be lulled by the sound of the river and the birds chirping, as well as the light of fireflies in the summer. Head here when you feel like getting away from the city grind and treat yourself to an otherworldly experience.

We serve a wide variety of chicken menus, mainly charcoal-grilled chicken skewers using [Mitsuse-dori Chicken], a brand chicken raised in northern Kyushu. Our restaurant, with some branches in Tokyo, has become news as we were produced by the third generation Ennosuke Ichikawa, a kabuki actor. Our interior was designed by Mr. Eiji Mitooka, who supervised the design of [Nanatsuboshi], the most luxurious express train in Japan. We offer lunch and dinner. At lunchtime, many housewives and seniors visit us. At dinnertime, we are crowded with office workers. As we are near the station, please casually visit us to take your time and enjoy our meals between shopping, and/or when you go to the station.

Unatou is widely used for both daily meals and special occasions. At lunchtime, office workers and local residents enjoy "Unadon(eel rice bowl),"  and in the evening, "Unajyu (eel on rice in a lacquered box)" and "Hitsumabushi (chopped eel over rice)" are favored for anniversaries and business entertainment. Particularly recommended is the Nagoya specialty, the "Special Premium Hitsumabushi - One and a Half Eel," which satisfies you with its rich flavors. The eels are carefully selected for quality and size and are processed every morning before use. They are grilled to perfection, fragrant on the outside and fluffy on the inside, using a secret sauce passed down from generation to generation since the restaurant's establishment. In addition to table seating, the restaurant is also equipped with tatami-style seating and private rooms. Take-out is also available, so you can set aside some time to relax amid your busy daily routine. It's also a great place to treat yourself on the weekends. Since its establish

[Unagi Toku], an old-established unagi (eel) restaurant opened in 1909 in Hamamatsu, and has expanded to Tokyo, Osaka, Kyoto, Hakata, and overseas with our traditional [dipping sauce] and [cooking techniques] which have been handed down since 1909 until now. We carefully-select eels, attentively and slowly broil them with charcoal to add a good aroma, while adopting the Kanto style [steaming] process as well. Our recommendations are [Our Specialty Unagi Chazuke (topped on rice, with a broth poured over it) Served in a Wooden Container] and classic [Unaju (broiled eel topped on rice)] served with Akitakomachi, brand rice. We also offer a wide variety of sake and shochu (Japanese alcohols), recommended with [Kabayaki (seasoned eel)] or [Shirayaki (unseasoned eel)]. Semi-private rooms are also available. Please visit us for auspicious events or casually enjoying drinking.