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5 minutes walk from Megumino station. Birra Ristrante GAJA Eniwa branch is a Yakiniku restaurant offering high-quality meat at a reasonable price. You can enjoy a wide range of tastes, from value-priced meats to slightly more luxurious rare cuts of Japanese beef. In addition, all seats in the restaurant are equipped with a smokeless roaster, which is especially helpful for women! It's suitable for various occasions without worrying about the smell getting in your hair or on your clothes. The restaurant has a variety of seating options for your needs, including round sofa seats, small sunken-kotatsu seats, and table seats. They also have private rooms that can accommodate up to 6 people, which can be used for family dinners, dates, anniversaries, and banquets.

Handmade, refreshing, cold tomato sauce and creamy mozzarella cheese is a perfect combination. This cold pasta is great for summer. You can enjoy the scent of fresh basil in this delicious dish. We bring in seasonal fresh fish from all over Japan, from the "toro hokke" of Hokkaido to the north, to the "toro aji" of Kyushu's Goto Islands to the south, with the main focus on local, fresh Miyagi Prefecture seafood. In addition, we are particular about using fresh and seasonal vegetables. We strive for cooking that gives diners an exciting and satisfying experience, using seasonal fish, carefully selected meat, and seasonal vegetables. The staff are all good-natured people, and we provide prompt customer service with heartfelt smiles. We have chefs that specialize in not only Japanese food but also Italian and French cuisine. The pastas and desserts are popular with women. Private rooms offer areas where you can relax without worrying about what is happening around you, and the daytime is perfect for "mom gatheri

Among other selections in our menu that changes four times a year, we highly encourage you to try the Dish of the Day, which our chef will confidently prepare for you, providing cuisine to you that draws on the most delicious, high-quality ingredients of the day. This custom made tofu uses organic soy beans grown in Japan. After receiving an order from the chef, the beans are soaked and then prepared in a time consuming, four day process before arriving at the restaurant, making this item a true rarity. "We change the menu according to the season, and prepare dishes such as sashimi in order to draw the full flavor out of the ingredients". Seasonings, sake, and wine are also carefully selected, without added preservatives as far as possible. Whether you visit us in spring, summer, fall, or winter, we will put our heart into preparing seasonal ingredients for you. The "Chef's selected item" also changes each day, so even if you come here every day, you will not get tired of visiting.

Otentosan is a Japanese-style Izakaya that offers a wide selection of sake. There are always more than 100 varieties of locally brewed sake from all over Japan. Rare sake such as "Jyuyondai," "Aramasa," and "Jikin" are favored by many guests. It is rare to find a restaurant that stocks several varieties of "Jyuyondai," which is said to be particularly hard to find. The greatest thing about this restaurant is that you can reasonably compare rare sakes of premium quality. Ingredients, such as fresh fish and vegetables shipped directly from the production area and high-quality Japanese black beef, are also carefully selected to match the sake. Accessibility is good, too, with a direct connection to the subway station. Lunch is also available, so be sure to stop by at your favorite time of the day.

To all visitors tired of sightseeing, this place still has the atmosphere and wabi-sabi of Kyoto that are lost as time passes. The restaurant is a private space with a nostalgic and reassuring ambiance that expresses the life of the owner and chef from Kyoto. You can experience the wabi and sabi typical of Kyoto with a meal. Why don't you leave a page of your memory of the real Kyoto, which is being lost? The name of the restaurant is derived from a French word. The chef has learned about Japanese cuisine throughout his life and Japanese culture, which is inseparable as a Japanese person. The restaurant's name is derived from the word that combines all these elements. The chef's footprints are expressed through the filter of a restaurant. You will encounter a feeling of excitement that you have never known before.

Choosing ingredients from the showcase in front of the kitchen is the 1st feature at [Bogamari Cucina Marinara]. From Hokkaido to Kyushu, fish bid in the morning is delivered in the evening of the same day by air via about 10 original routes developed by visiting and negotiating with each fishing port. The 2nd feature is rare seafood in Tokyo such as sevenband grouper, mud crab, Japanese mitten lobster, or Dall's razor clam. The 3rd feature is the made-to-order Italian course as if you chose fish in the market then ask your favorite restaurant to cook. Please enjoy the style and taste of a real fishing port, and rare seafood from all over Japan.

Restaurants in Asakusa are in a heated battle, but [Bona Festa], an old-established Russian restaurant has always been popular. Our motto is to keep serving tasty dishes, regardless the genre and tradition. For example, our special [Cabbage Roll] has a melt in your mouth texture as it is stewed with bouillon for 4-5 hours before being boiled with tomato sauce. [Borsch] is stewed all day long, and breads are baked after letting the dough sleep for long time. Also, we sometimes use the ingredients usually not used for Russian cuisine, such as Japanese shore fish and Matsutake mushroom. All what we want is to serve delicious dishes to make our guests happy. We believe that such way of thinking is the biggest key to the popularity of our restaurant.

Making quiche from pie dough is challenging and requires a very refined technique. After much trial and error, we have devloped a round-shaped quiche. There is no other restaurant serving quiche in this way. I believe that the ability of a chef shines when he creates the most savory dishes using everyday ingredients. Because of that, my focus is on the preparation rather than ingredients. It is nice to own a restaurant where I can receive the customers' reactions directly. I try to adjust how we serve in response to their reactions and requests, and I love being challenged to always create new dishes for my repeat customers. Specializing in pies, we serve our desserts directly from the oven. These hot pies are especially tasty when served with cold ice cream.

You can enjoy the delicious taste of Kagoshima's "Ice temperature aging Buri (yellowtail)," which exceeds the natural taste in Kyoto, the ancient capital of Japan. Burisho offers course menus of various parts of the ice-aged Buri cooked in a variety of ways. The restaurant wants guests to try this new "Buri experience" and tell many people about it: So many different dishes can be savored with a piece of Buri. If you are tired of just eating seafood, a new way to taste Buri is proposed. Burisho is spreading the culture of eating Buri like grilled meat at home.