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With 7 stores in the Shinjuku area and Osaka, Mouyan Curry has also opened its first store in the Tokai area.We offer healthy, delicious and addictive curry.We use ingredients known to be good for the body such as large amounts of vegetables, fruits and extra virgin olive oil along with collagen filed beef and pork broth.The aged curry with medicinal properties is cooked until it becomes blackened like jam and the flavor becomes concentrated.It takes over 2 weeks to make and is considered curry of the soul. Especially we recommended that the buffet consists of a large 30 global food item topping selection from Namul to Tandoori Chicken.

My "Savory Egg Custard with Crab Soup Stock" consists of rich egg custard, overflowing with luxurious seasonal seafood such as urchin and thornyhead rockfish. A highly fragrant, rare dish, it's prepared with very sweet "Sapporo Yellow," which highlights the sweetness of the onions used and the distinctive umami-filled flavors of Nemuro crab miso-paste soup stock. Crab, botan shrimp, and other live seafood is kept in the restaurant's tank to ensure maximum freshness, and prepared upon order. I also stock the finest seasonal ingredients, bought directly from local markets and fishing harbors. I try my best to present them in beautiful plate arrangements, always striving to offer my customers the most enjoyable experience and the best service possible. Once or twice a month, I offer fish I caught myself on the menu. Cooking fresh fish you have caught yourself is a really special feeling, and I hope this heartfelt connection comes through in the dish itself. Please feel free to enquire about the catch of the day.

NOGI is a restaurant in Nishi-Azabu for adult dates or client dinners. The chef is an up-and-coming chef who has worked in Chinese restaurants in renowned hotels. Under the supervision of the popular restaurant in Shirokane, Shicyubo Yung, they deliver traditional and refined Chinese cuisine with distinctive flavors. For first-time visitors, they recommend the course menu highlighting their specialty dishes. In addition, they offer a selection of natural wines, including red, white, orange, and rosé, as well as various bottle options. They also have many drink options, making it ideal for parties and ladies' nights out. The restaurant provides a lively atmosphere with an open kitchen and offers counter seats and semi-private rooms for guests to enjoy. Rent out the whole restaurant is also possible upon consultation. They are flexible and accommodating, catering to various occasions without limitations.

This assortment from Obanzai uses an abundance of over 10 types of seasonal ingredients chosen daily. This dish is popular with ladies as you can pick and choose what you would like to eat. This "Assorted Seasonal Fresh Fish" will allow you to fully experience the flavors of freshly caught fish. These thick cuts are filling and pleasing to the eyes as they are gorgeously presented to you. This dish will deliciously melt in your mouth and satisfy you. We put our hearts into tending to our customers' needs. If you need to change the assortment in anyway, please let us know. We can increase the amount for the number of people that will be eating or change the thickness of the slices for an elderly customer. As soon as you step inside our restaurant, you will feel a warm homely feeling where you can kick back and immerse yourself in the atmosphere. You can relax and recover from the day to be ready for tomorrow... We put all our energy into making you feel comfortable so that you can enjoy your time with us.

You can casually visit [Ochanoma Shubo MONTA] and enjoy their cuisine and alcohol. They serve domestic chicken skewers and fresh seafood from Odawara Fishing Port in Numazu. Their No.1 recommendation is [Home-Made Smoke Dish] where white liver, cheese, and bacon are smoked in hot and cold ways, depending on the ingredient. A wide variety of alcohol is also available, including 50 different kinds of home-made fruit liquors. Every month, they offer six different fruit liquors, where seasonal fruits are in brandy and vodka. The space is chic and relaxing. There are Japanese-style private rooms with horigotatu (sunken kotatsu tables), and semi-private rooms with tables. Have a relaxing moment in the Japanese ambience.

One of the most popular tourist spots in Kanazawa is Higashi Chaya District. The Japanese restaurant AMIYA, located in the beautiful scenery and traditional townscape, offers "Kanazawa Oden" and seafood dishes lavishly prepared from Noto's seafood. The oden uses a generous amount of broth made from nodoguro (rosy seabass). It is well-received for its gentle taste, bringing out flavor and sweetness. The restaurant also offers a variety of casual dishes to enjoy, such as tendon (tempra bowl) and set meals. The menu is rich in locally produced ingredients such as Noto puffer fish, Noto pork, Noto beef, and Ono soy sauce, which has supported Kanazawa's food culture. For drinks to go with the food, local sake from Wajima and Noto is recommended. Why not visit with your loved ones for a girls' night out, a date, or to make memories of your trip?

Oh! My Steak offers authentic teppanyaki steak in a sophisticated and modern setting. This restaurant offers A5 Grade Kobe beef sirloin, filet, and chateaubriand, as well as Japanese beef and black beef. It's also available for a variety of occasions. The secret of its popularity is its reasonable pricing despite having the highest quality meat. The restaurant also has a full lineup of wines that go well with meat, either by the glass or bottle. With its intense red walls, the restaurant has only counter seating for 30 patrons. The chef's splendid performance on the grill in front of you will heighten your anticipation of the delicacies to come. How about an anniversary celebration, treating valued clients, or a luxurious lunch?

Okinawa Kaiseki Akasaka Tantei was born with the concept of "the place where Okinawa and Yamato meet." It evolves day by day, based on Okinawan cuisine, using Okinawan ingredients. Its cuisine is Okinawan kaiseki, which has earned a Michelin star for seven consecutive years. You can enjoy the innovation of the chef's unique approach while preserving tradition. Also, rare Awamori directly from the brewery and precious old sake aged for more than 30 years can be enjoyed according to one's mood and tastes of the day. Through comparison and pairing, you can explore the profound world of Awamori. All rooms are private with a hideaway atmosphere, offering the luxury of spending a special day for business entertainment, anniversaries, and special occasions. Whether dining with family or friends, you will receive the highest hospitality for your special moments with your loved ones.

Okonomiyaki (savoury pancake with various ingredients) chefs often start out their career making butatama. When they want to go back to basics, they revisit butatama. Although it uses only a few ingredients, each ingredient affects the dish directly. We agree that a good okonomiyaki restaurant can be determined just by their butatama. Beef tendon meat for sujiyaki (grilled tendon) is taken from high-grade Wagyu (Japanese beef). Other than beef, green onion is the most important ingredient for most of our menus. We use green onion that is not so spicy, and buy noodles from Osaka. The most difficult job at an Okonomiyaki restaurant is not making the okonomiyaki, which we believe is a simple task (we hope we do not sound arrogant when we say this), but to keep a moderate distance between the customers and the staff over the teppan (iron plate) counter. While serving, we try to make small talk with the customers to make them feel at ease. Besides counter tables, we ave tables for two, four, or six. A table for si