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[37PASTA] with its lively atmosphere has an open kitchen which customers can overlook. Our restaurant, with booths which are popular among families, are suited for a wide range of generations and various occasions. Please casually visit us to enjoy our menu with 37 kinds of pasta dishes using the local ingredients from Kyushu, such as vegetables from Itoshima and mentaiko (seasoned cod-roe). We also actively develop new menus, such as [Japanese-Style Carbonara with an Abundance of Ithosima Leak], which was developed from the opinion of our contracted vegetable shop. Mild-flavored green leak from Itoshima goes well with our Carbonara sauce that uses a Japanese broth. We also offer various menus other than pasta, such as cake sets and a small dish set with alcohol. We are also suited for a break between shopping, or on your way home from work.

Ichibankan began in 2000 in Nagoya when the Tonkotsu culture wasn't widespread yet.Aged Tonkotsu Ramen is a flavor made by the store owner who got experience as an apprentice in Kyushu Nagahama, the home of Tonkotsu (pork bone) ramen .It is a rich yet sharp flavor that has evolved with the times as [Tonkotsu of Nagoya]with the original Nagahama Ramen flavor as its base.The ZEITAKU SHIRO TONKOTSU ramen (extravagant flavored white pork bone ramen) lets you enjoy the popular toppings egg, charsiu, seaweed altogether with the white tonkotsu ramen.We wish to become a ramen shop where you can drink sake as well, and suggest the Genkotsu Kara Age (fried fists) and Niku Jiru Gyoza (juicy meat gyoza) as side dishes with your beer or highballs.

You can enjoy the best selection of beef and its special parts at Kintan. The "Platinum Yukhoe with Truffle and Awayuki Salt," with glossy meat laid out on a plate and sprinkled with truffles, has a great impact. The restaurant's namesake, "30-Day Aged Premium Kintan Tongue," will surprise you with the tenderness of the beef tongue. The restaurant is creative in its use of ingredients and how it presents its dishes, such as "Japan's Best Liver Grilled on Stone," which you grill by yourself. It has counter seats where you can sit comfortably, tatami rooms with a Japanese atmosphere, and private rooms. You can enjoy courses and a la carte dishes using seasonal ingredients in a relaxed space. Various bottled wines are available, so wine lovers should ask the staff. Recommended for a treat for yourself, business entertainment, dinner, date, or anniversary.　

After adding some mild sweet flavors to the skin, the duck is roasted crisp in a special pot. The duck is raised in such a way as to make the skin thick and tasty. It is then wrapped in a tortilla with finely cut spring onions and cucumber to give you a pleasurable variety of textures. The chef goes to Tsukiji each day to find the best seasonal ingredients. No matter how good your cooking skills are, you can't make the perfect dish without the perfect ingredients. The chef brings the true taste of his ingredients in a way that deceptive seasoning could never accomplish. From the hors d'oeuvres , to the main course and dessert, we always pace ourselves to the customer. We are always careful to give you space to enjoy our cooking. We focus on hospitality. The customer knows best which situations to use our restaurant for. Our staff will never say no to casual conversation or an accidental locking of eyes. We make an effort to always be one step ahead so as to create the best service we can provide you.

Kanazawa Winery at Owari-cho brews wine from grapes grown in Ishikawa Prefecture in a nostalgic space renovated from a Taisho period machiya townhouse. It operates a French restaurant on the second floor of the same building. The restaurant uses seasonal, local ingredients such as organic vegetables, wheat, and rice grown on the company's farm and fresh fish directly from Kanazawa Port and Noto markets to create dishes that skillfully draw out the potential of the ingredients. Only courses are available for both lunch and dinner. The dishes are beautifully composed and prepared with the nature of the mountains and the sea. The in-house brewed wine, MIEKO Campbell Arley, and other wines accompany them, inviting a happy marriage. The restaurant's spatial decor is also exceptional, including earthen walls representing Kaga and Noto's terroirs. A special food experience awaits visitors to this restaurant. 

Many of our customers rave about our signature carbonara udon (thick noodles) because of the delicious combination of bonito soup stock and fried bacon. Japanese people have a fundamental yearning for Japanese-style soup stock, and that subtle seasoning may be why they love this dish so much. We're particular about all of the ingredients we use, so it's hard to pick just one, but we could say that our most exceptional ones are our seasonal vegetables and our pollack roe. We also use high-grade flour in our noodles, and with our masterful skills we give the noodles a smooth, chewy texture. Besides serving delicious food, we always aim to create a pleasant atmosphere with our service and our ambience, and we're sure to offer our heartfelt thanks to our guests. We offer a la carte meals that will pair well with sake at our restaurant, and we even have a number of rare local sakes available. Kick off your meal with an appetizer, and finish it off with some udon. The restaurant is also a fine place for a girls' ni

antica locanda MIYAMOTO offers steaks of Akaushi beef and aged meat cooked slowly over a wood fire. The chef, Mr. Miyamoto, known for his ability to convey the charms of Aso and other parts of Kumamoto through food, is the master of the kitchen. The dishes use only the freshest ingredients from Kumamoto's rich natural environment. Especially, Akaushi is a precious Wagyu beef produced in Aso, with the world's largest caldera and Japan's most extensive grassland. The "wood-fired steak" is a dish that brings out the best of the beef and allows you to fully taste its lean meat. The restaurant is easily accessible from the city center, yet is located in a lush green area with a sense of history. Enjoy courses unique to Kumamoto in a relaxing atmosphere with plenty of wood and stone.

Antica Osteria del Ponte is Milan's top restaurant, the second in Italy to be awarded three Michelin stars. Antica Osteria del Ponte in Tokyo is an offshoot of that restaurant. In 2018, the genius chef Ezio Santin was chosen as a Master of Arts and Crafts (the same honor as a Living National Treasure in Japan) in Gastronomy, Wine, and Cuisine. The same tastes of the original recipes created by Chef Santin have been reproduced and can be enjoyed in Tokyo. Please enjoy the superb hospitality of Chef Stefano Dal Moro, entrusted by Mr. Santin to manage the Tokyo restaurant. The food, setting, and attentive service make this restaurant the perfect place for a special evening.

A harmony of three different types of rich flavors and textures hidden under a cracked plate - This aptly named dish features the three different flavors of sour, bitter and sweet sauces, as well as the three different textures of foie gras, merengue and almonds. We select the most delicious seasonal fruit and skillfully use vanilla to enhance the natural flavors of the fruit in our dessert. We want to provide our customers with the chance to experience our cooking at its best, and we are pleased to be able to offer great customer service. We hope to provide a place for guests to feel free to stop by and enjoy French cooking at any time, not only for special occassions. Our dishes are made using less butter, milk and cream compared to typical French cuisine, so they are great for enjoying on a daily basis.