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Our seafood soup is a regional dish from Spain's Murcia region, featuring rice cooked in a traditional iron pot. This deliciously simple dish uses shrimp, melted slowly into the rice, as its sole ingredient. The combination of the seafood and noras (dried peppers) gives it a unique aroma and flavor. Out of all our Spain-produced ingredients, such as garlic and spices, we're very particular about the noras. This exclusive ingredient consists of dried Murcia-grown peppers, which are fried and ground. The powder is then dissolved into the soup-broth, giving it a truly unique flavor. We strive to offer our guests a warm welcome, and provide them with a setting in which they can feel truly at ease as they discover the many charms of Spanish cuisine. Using specialist words or terminology can intimidate the customer, which is why we always try to explain our dishes using straightforward, easy-to-understand language. Spanish "Arrocerias" are quite similar to ordinary restaurants, but offer a more relaxed, bustlin

Art Bar Kairos was born from a passionate desire to spread art and culture further in Japan. It aims to create a place where many artists can easily display artwork. The bar's core revolves around seasonal cocktails and art that changes monthly. With themed rotations for both, you'll encounter something different each month. One highly recommended cocktail is the "Japanese Craft Gin," which offers rich aromas and a robust flavor characteristic of gin. The bar provides both counter and table seating, and art is tastefully displayed throughout the interior, giving enjoyment to the guests alongside the drinks. To protect the important art, attention to light dimming and air conditioning is never lacking. If you want to experience carefully selected drinks and discover new art you've never seen, this is the place for you.

You can now enjoy in Nagoya the flavor of Restaurant Omiya, a western cuisine restaurant that has been loved for over 30 years in Asakusa, Tokyo.You can casually enjoy the carefully planned western dishes of a Chef Katsuo Omiya, who is a familiar figure on television and magazines.A　slightly bitter based sauce with the sweetness coming from vegetables and flavor from the meat, is a demiglace sauce that has been carefully developed by a Chef which has now become his trademark.Please try the hamburg steak and hashed beef with the demiglace sauce carefully developed by a chef. Pure White Omelette Rice is an all white dish using white yolked eggs, sauce and rice.The omelette rice comes in three flavors, demiglace sauce, white cream or tomato Napoli sauce.

We are one of the 3 French restaurants that obtained the stars in 2016 in Hyogo. Though we are proud of being a sophisticate renowned restaurant, we also offer a relaxing atmosphere where you can enjoy watching the green in the patio through the big windows. We carefully select the fresh seafood at the market every morning, and stock fully-organic vegetables mainly from Tanbasasayama. The ingredients are prepared to bring out the original tastes and served together on a plate. We offer just-cooked dishes like a sushi restaurant. Our French dishes matches the preference of Japanese people. Please feel it with your tongue and heart. We attract many fans not only to the dishes wholeheartedly cooked by the chef, but also to our sophisticated hospitality and attentive service.

The restaurant is in Roppongi on Stars and Stripes Avenue and curated by world-renowned chef Masaharu Morimoto. One of the charms of their restaurant is offering a delightful blend of Japanese and Western eclectic flavors, and it is beloved by celebrities from both Japan and abroad. You can enjoy a sushi kappo (sushi and japanese style cooking) centered around seafood and teppanyaki (iron griddle grilling) featuring carefully selected Japanese Beef precisely because it is atelier Morimoto XEX!

After three weeks of bad weather and after dire catches had depleted fish stocks, we suddenly needed to feed 40 people. The result was our specialty of "Corn Mousse with Fresh Sea Urchin Royale." The two blend well together, creating a smooth, rich taste. Friends of the chef rear cattle in Hokkaido. Our staff go out to these farms to train and learn about livestock on the ranch. They also get to know the importance of life, aiming to create dishes that show our gratitude for the lives of the animals. We think a good chef is someone who can take a customer's needs into consideration and respond to whatever their expectations might be. We like to offer food that doesn't push our own tastes on the customer, but we rather figure out what works for each of them. Here at the restaurant we offer French food in a casual atmosphere that isn't strict or formal. Adults looking for an unobtrusive place to eat can come here and enjoy a great conversation over food and wine without any reserve.

Ayakaritai is dedicated to delicious food and rare sake while protecting tradition and culture. Its "Hegi Soba" is a superb dish using "Koshi no Kusabikinamasoba (Soba noodles made with seaweed)," a typical Echigo specialty, served in bite-size pieces beautifully arranged on hegi (wooden boards). The a la carte dishes to be served with the dish are prepared by skilled chefs according to the ingredients stocked that day. The attraction is not limited to the cuisine. At the restaurant's entrance is the Japanese Sake Shop, where carefully selected sake from breweries around the country is on the shelves. Purchased sake can be drunk in the restaurant or taken home as you like. If you are tired from a long trip or sightseeing and want to rest your body, this is the place for you! The latest information is from Instagram "https://www.instagram.com/ayakaritai_izakaya/" and LINE "https://lin.ee/z0B8eha".

We use the best heifer of the day from the established butcher "Yoshizawa Shoten" in Ginza. The chef brings out the best taste while entertaining the customer with cooking techniques and tricks like flambe over the counter. In teppanyaki (iron griddle) cuisine, the tastes of ingredients are condensed to be served in the best condition to the customer. In this cuisine, the deliciousness of the ingredients themselves is most important. We use only seasonal and fresh materials and the best beef with moderate fat. We cook in an open kitchen and customers are at the counter table in front of us. Because we are physically close to the customers, we try to talk to them to discover their preference so that they can request their favorite seasoning. We have five different spaces with different characteristics to suit all generations, families, or couples. We have a good reputation from female customers about the shop atmosphere.

Its motto is "Making your time even more valuable." The restaurant offers a calm space with cobblestone pavement welcoming their guests. The cuisine features seasonality, using carefully selected ingredients from all over Japan. The specialty is "Beef Tongue Shabu-shabu," where the broth and tender tongue perfectly match. Customers can also enjoy fresh horse sashimi directly from Kumamoto and other delicacies with seasonal sake. Private and semi-private rooms with a view of the outside are also available for various occasions such as business entertainment, dinners, and dates. Since the restaurant is open until 2:00 a.m., it is also suitable for late-night dinners and banquets.