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Funachu Asakusa-hanakawado Branch is just a few minutes away from Asakusa Station. Founded in 1946 by Mr. Tadao Nemoto, known as the father of yakitori, it was one of the first restaurants to popularize It. The "Unaju (eel over rice)" is recommended, which uses plump, grilled domestic eels. Another excellent item is the "Una tori ju," a combination of yakitori and eel, with juicy juices spreading in the mouth. The restaurant has both counter and table seating. The big paper lantern decorating the wall was worked on by the Edo-style calligrapher, Mr. Unokichi Tachibana, and the wooden signboards and water buckets give off the atmosphere of the Edo period. Such scenery is like a revival of the Edo era's sentiment. It is a renowned restaurant that has maintained Japanese traditions and tastes and is loved by many locals.

You can enjoy course meals while looking at the city's scenery at Fushimi Griller. The 270-degree glass walls give panoramic views of Sapporo during the day and the beautiful city lights at night. The restaurant offers a wide variety of dishes made with fresh Hokkaido ingredients. The Specialty "Wrapped Grilled Steak Burg with Fondant Cheese Sauce" is a lunch-only dish that features a generous portion of "Shiraoi Wagyu" beef born and raised in Hokkaido. The "Premium Dinner Course," where you can enjoy luxurious cuisine while watching a romantic night view, is perfect for celebrating an anniversary or a special occasion. Why not spend a thoughtful moment with your friends or loved ones in the restaurant, which is full of luxury and a sense of the extraordinary?

Futago offers the best entertainment with half the quantity and half the price of carefully selected beef so that couples, women, families, and overseas guests can enjoy more food, satisfaction, and comfort. Specialties such as Giant "Hamideru" Kalbi and "Hamideru" Giant Loin Steak are very popular among foreign customers, and other impactful items not found in other yakiniku restaurants are available. The restaurant's concept is "Futago Style," including grilling the fresh meat, especially the carefully pre-processed horumon (innards), to serve it in its best condition.

GARDEN HOUSE MINATOMIRAI is a restaurant where you can enjoy authentic Italian cuisine for any occasion. One of the great things about the restaurant is that it overlooks the bright atmosphere of the sea during the day and the romantic night view at night. The pasta dishes and pizzas, including the popular No. 1 "Bismarck / Mortadella, Ham," with the "Season-Inspired & Fine-Crafts" concept, are all so good you'll fall in love with them. The menu also features various meat dishes, such as "Roasted Wagyu Beef," with its delicious flavor, and desserts like cakes. The restaurant is in a department store, making it easy to stop by on the way to shopping. Enjoy sophisticated cuisine with your loved ones while viewing the charming Minato Mirai cityscape, a fusion of nature and urban elements.

If it doesn't taste good, there is no point. Shabu-shabu used to be out of reach, but one of their achievements has been to offer shabu-shabu at a reasonable price while maintaining its quality. This attempt, the first in Japan to offer accessible shabu-shabu, garnered attention from within and outside the restaurant industry, allowing more people to enjoy shabu-shabu. The ingredients have been carefully selected, which accounts for the difference in quality. The flavor also differs. Duck, beef, pork, chicken, lamb, and seasonal vegetables. In addition to the high quality of the ingredients, a wide range of options is also a unique feature of the restaurant.

The Ginza Shabutsu Yoshinosasa is a restaurant specializing in shabu-shabu and steamed meat and vegetables. They offer different grades of carefully selected Japanese beef, which changes daily. They also serve shabu-shabu and steamed meat with seasonal vegetables from all over Japan. Steamed shabu, or steamed meat and vegetables, is their signature dish. It combines 10 seasonal vegetables with a wide variety of meats, such as Japanese beef, pork, and duck, which are steamed in a steamer and served with their secret ponzu and sesame sauce.

Chef Totoki's abalone is scored and pan-fried over low heat together with onions and butter. This exquisite abalone is finished off with an abalone liver sauce that has been fermented for five years that brings out the flavor of the abalone like none other. His dried abalone simmered in red wine is also the first of its kind in the world of French cuisine. Apart from his signature abalone dishes, Chef Totoki also uses lamb from Yagishiri Island off Hokkaido, an island with no natural predators. He believes that such a stress-free environment for the sheep explains for their uniquely tender meat. Above all else, he endeavours to see that all diners that come through his door are able to spend a relaxing time savoring fine foods and making new discoveries.

Ginza Uchiyama's "Karasumi" is entirely homemade. Karasumi is made with natural domestic porgy, which is moderately salted and carefully dried. As the taste of sea bream goes well with tahini, fresh tahini is also used to enhance its flavor. Please enjoy karasumi's moist texture and pleasant taste. To add depth to your tasting experience, you may want to pour some green tea on the karasumi after experiencing the taste and sweetness as well as its springy texture. In regards to receiving customers, we firmly believe that every opportunity must be fully utilized and so we always do our best for our customers. We try to give our customers a pleasant experience according to their own pace and preference with simple and modest attention. Want to eat at your own leisure on the deep plain wood counters? Absolutely. Keen to watch the cooking happen before your eyes as you enjoy your meal? By all means, go ahead!? Such a casual atmosphere imbued in our restaurant makes it great for receptions.

Ginza Yukari offers special courses incorporating the traditional Japanese seasonal event, the 24 solar terms. The chef presents his best dishes under the theme of "Kenbishokuen—Food that connects health and beauty."  Each dish is a once-in-a-lifetime treat that uses the most seasonal ingredients. With your eyes and tongue, you can enjoy the sense of the season provided through the ingredients, such as the fragrance of fresh greenery in spring and light dishes in summer, which will whet your appetite. The restaurant's interior, with its Japanese-style architecture, furnishings, and paintings of Heian-period scenery and literature, has a calm and noble atmosphere. It is equipped with counter seats and private rooms, making it suitable for various occasions, such as formal events, business entertainment, and dinners with overseas guests.