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[Hikariya Nish] was opened at a renovated solid warehouse built more than 120 years ago, in the era of Meiji that has spent time silently. You can fully enjoy our natural French cuisine with the concept of macrobiotics, created by the chef who accumulated trainings under top French chefs inside and outside of Japan, and worked actively also as a grand chef of a resort hotel when still young. We serve various kinds of courses such as [Etoile], a lunch menu with which you can select a main dish according to your feeling that day, and [Syemphonie], a dinner course with which you can fully enjoy our proud dishes. Our playful dishes will make you smile. For example, you can [harvest vegetables on roasted onions and olives which resemble [the soil]. Please spend the ultimate time with us for special occasions, lunch or dinner with your important guests, or for the memory of your trip.

As the lid of the steam basket is opened, the fragrance of the steamed shrimp emerges. The best shrimp for that time of year are cut into rough pieces while maintaining the great texture of the shrimp, and then cooked simply by steaming. A seasonal aroma is provided by the sauce that accompanies the fritters. In spring the sauce is made from leaf buds, in fall, chrysanthemum. We have turtles delivered from areas in Kyushu such as Oita and Miyazaki. The turtles are raised in water heated by natural springs. The meat has plenty of fat on it, and a really great taste. We choose turtles whose size is just right for the number of guests. We like to offer food and service tailored to each customer's needs. We welcome families, even those with small babies, at our restaurant. We have a "challenge course" for children up to the age of twelve that uses more or less the same ingredients and cooking methods as the normal menu. We feel that eating out is a good opportunity for children to learn about dining and spending

A casual and modern HITO by TACUBO is an Italian restaurant in Kutchan-cho, Hokkaido. It features ingredients from Hokkaido, respecting the food culture and agriculture born out of Niseko's majestic nature. Like the main branch in Tokyo, TACUBO uses a wood-fired grill to bring out the ingredients' natural flavors. You can enjoy aromatic meat dishes such as "Wood-grilled Hamburger" and "Tokachi herb beef sirloin steak."  In addition, a wide variety of alcoholic beverages, such as natural wine produced at local wineries and craft beer, are also attractive. Come and experience Hokkaido through its food as you feel the "connection between people" that is the restaurant concept.

Hitori Shabu Shabu Nanadaime Matsugoro is a 3-minute walk from Akasaka Station. Customers can enjoy A4 and A5 grade matured Japanese Black Wagyu beef in its open, bright, fresh-feeling interior. Nanadaime Matsugoro's style differs from conventional shabu-shabu, where several people eat around a pot. Here, a pot is prepared for each customer to have shabu-shabu just as they like. Only tender female beef is served, sliced thinly in front of diners. The house-made ponzu vinegar, which took two and a half years to make, gives the meat and vegetables a refreshing sour taste that will surely attract your palate. The restaurant is so well stocked with alcoholic beverages, especially wine and sake, that it has equipped a wine cellar. Baby strollers are welcome so families can enjoy shabu-shabu with their children.

Hitsujimon in Makishi, Naha City, is the first Okinawa branch of a popular Genghis Khan (mutton barbecue) restaurant in Shibuya, Tokyo. It offers delicious Genghis Khan using fresh raw lamb meat of the highest quality in a retro Showa-era atmosphere. Popular menu items are Genghis Khan sets such as the basic "Hitsujimon Set" that you should try first, and "Hitsujimon Set B," including "Lamb Chop," "Lamb Liver," and "Lamb Heart." If you are unfamiliar with Genghis Khan, the friendly staff will advise you on how to grill and eat. There are also a variety of other delicious lamb dishes, ranging from the restaurant's specialty, "Jumbo Sausage," to "Braised Lamb Spare Rib."

[Hitsumabushi Nagoya Bincho Maru Bldg. branch] is the place where you can enjoy blissful [Hitsumabushi]. They carefully select eels with soft skin and abundant fat, and only purchase the high quality ones from across Japan. Their style is [Jiyaki style]; they slowly char-grill eels with Bincho charcoal without steaming. This creates a crispy skin with fluffy and juicy texture inside. Their menu includes a great range of a la carte dishes as well as [Eel Dishes] where you can have a glimpse of the techniques of Chef Mizutani, such as the way he changes the duration of cooking according to the condition of ingredients. This clean restaurant has a Japanese modern style decor, featuring the warmth of wood. This is a great place for dating or business meetings as it provides a stylish and relaxing atmosphere. It is also recommended for visitors from Japan and overseas because of their superb location enabling you to have a meal while viewing Tokyo Station.

The restaurant is the main dining of [HOSHINOYA Tokyo], a modernly-evolved ryokan (Japanese-style hotel) filled with cultures of Japan. The executive chef Noriyuki Hamada have acquired the third place for the first time as Japanese chef and the first in the fish category at [Bocuse d'Or International Gastronomic Competition] where all chefs of French cuisine from all over the world aim to be the top. He creates various [NIPPON Cuisine] dishes, using his French techniques with Japanese natural ingredients such as various [fish] and [wild plants]. The dish such as [Five Flavors of Delight (sour, salty, bitter, spicy, and sweet)] is an ancient Japanese way of thinking about food. Enjoy his elegant dishes served in Japanese tableware. At this extraordinary restaurant, you can experience his cooking philosophy that has spread to the world.

Il Cardinale Akasaka proposes casual Italian cuisine with the concept of "A trattoria where you can enjoy Italian cuisine without any hesitation." The restaurant has a spacious and open feel, with large windows and an open kitchen. While waiting for the food, customers can watch the grilling and pizza-baking process with live entertainment, making it a great place for also solo diners to not be bored. The menu mainly features regional cuisine from various parts of Italy, including Tuscany. One of the most popular dishes is the T-bone steak, a Florentine specialty known for its impressive appearance and delicious taste. The course menu, which features bone-in meat as the main dish, is also popular. There is also a rich selection of over 90 red and white wines. In addition to everyday dining, this restaurant is ideal for special occasions and celebrations, too.

On 1F of Ginza Corridor. Customers can enjoy authentic Italian cuisine at this restaurant in a stylish, Trattoria-style place. The food focuses on regional cuisine from all over Italy, such as the Tuscany region. Customers can enjoy new kinds of Italian cuisine besides the classic pasta and pizza, including filling T-bone steak and traditional cuisine that people dearly love. The wine selection also includes over 40 kinds of recommended wine. The restaurant imports it themselves, and a large part of the appeal is encountering these rare bottles in Japan. Depending on the occasion, you can order wines by the glass to enjoy casually or bottled wines to open at events such as girls' night out or anniversaries. This restaurant flexibly serves customers in both business and personal situations.