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Made with a liberal use of yamato yam, this dish has a lovely, fluffy texture. One of its positive points is the wide range of toppings to choose from; customers are able to create their own original flavors. In normal okonomiyaki, Chinese yam or normal yams are used, but in our restaurant we only use Yamato yams from Gunma Prefecture, which have the highest level of stickiness and flavor. They are an indispensable element of our soft okonomiyaki. We say that the most important thing is, first of all, to have fun. Therefore in our restaurant we aim to create a bright and energetic atmosphere. A welcoming restaurant gives customers the opportunity to really enjoy the good food they are served. The inside of the restaurant puts one in mind of a southern island resort such as Bali. It is a stylish and comfortable space, often used for dates or for women on a night out with their friends. Please try the delicious monjayaki and okonomiyaki at our restaurant.

The Ohama specialty uses different seasonal vegetables throughout the year. The platter of three items is an even better value than the single item one and is really popular. When the season is cold, we use taro, burdock, potato, other root vegetables, chrysanthemum, and spinach. Our vegetables are bought directly from producers in Zushi. We go there to purchase the vegetables every day. We also use Miura vegetables, vegetables that have been picked that morning and are superbly fresh. Once we have the ingredients, we think about the dishes that we will be able to make that day. Our restaurant has only one cook to do all of the cooking and serving, so there are times when customers have to wait. This restaurant only exists because of our regular customers. When we were in Asagaya we only had seats at the counter, but since moving to Kamakura, we also have one table. The table is really popular and gets reserved early. Compared to when we were in Asagaya, the counter provides customers with more space to relax

Large slices of kitsune (fried tofu) are carefully prepared and fried in-house, served with slightly firm Sanuki-style noodles, which blend beautifully with Kansai-style bonito and kombu soup stock, for truly delicious results. Discover a rich, aromatic taste and umami-filled flavors that explode in the mouth, which only natural dashi (usually made from dried kelp and dried fish) soup stock can offer. We prepare our dashi, a central part of Japanese cuisine, with the greatest care and attention. Take-away options are available for our main udon dishes and rolled makimono only; they are highly popular with our busy customers who can enjoy our dishes anytime, ranging from short lunch breaks to overtime hours and even commuting time on the train. Join us in our wood-grain toned dining space where you can enjoy our delectable dishes in a calm and elegant atmosphere.

A cleanly gutted fresh Sea Bream is packed into a salt filled kettle along with egg whites and cooked in the stove. The juices do not flow away even while cooking so there's maximum flavor retention, allowing the final sea bream to be soft and juicy with a hint of sweetness. People all have different tastes, and so I always try to satisfy them, ranging from lovers of sashimi to lovers of boiled vegetables. As a man who grew up in a fisherman's household surrounded by seafood, I'd like my customers to enjoy food that utilizes these ingredients to their best. I've prepared several dozens of delectable recipes based on my senses, honed over many years. Our seating can be rearranged for large banquets, so rest at ease. We can even accommodate just two people. It's the perfect environment for people who just want to relax.

Our Neapolitan pizza, made using flour imported straight from Italy, not only has a crust that is thick, robust in texture, but also dough that is fragrant and slightly sweet. It is perfect with the cheese that the chef kneads by hand. The cheese is also imported from Italy, featuring a deep aroma and rich flavor that fill your mouth with subtle sweetness. When placed on top of our lasagna or chicken cacciatore and then baked, the rich flavor embraces the dish. Each dish is prepared with love to completely satisfy every customer. By paying attention to the smallest detail, we hope to surpass the expectations of customers who visit our restaurant and make them all happy. Since we are located close to hot springs and other tourist spots, many customers stop by our restaurant while driving home. We welcome customers with calm music and a relaxed, quiet atmosphere to give them a little rest and refreshment before they continue their journey home in safety.

Beef cubes are simmered for 10 hours until tender, then cooked in our house special mizutaki hotpot style. Enjoy our sliced beef with our house ponzu sauce (citrus-based sauce) or sesame dressing, served with seasonal vegetables such as matsutake mushrooms in autumn or tomatoes in summer. Only specially selected ingredients chosen from a pre-selected list (chosen by industry experts) are used. Patrons can indicate the vegetables, fish, and meat displayed in large plates, to be used in their food. Our featured Beef Hitsumabushi is brought to a table that seats up to four people. The food is served in an ozen, a four-legged tray commonly used for festive food. The exquisite presentation and delicious taste combine to provide an unforgettable dining experience. Our menu choices can fit any budget. Whether you might come here for an important reception, an anniversary, or a date, Onzoshi Matsurokuya serves up hot food and warm hospitality.

A restaurant preserving the vestiges of the halcyon days of Kanazawa, walking distance from the Higashi Chayagai district. “Oryori Kifune,” located in a renovated old private home built in the Taisho era, offers new trends within the crowded Japanese cuisine scene of Kanazawa. Master of the restaurant Kiyokazu Nakagawa laughingly describes the special trait of his cooking as “lack of coherence.” This is a manifestation of the fact that he always has his eyes peeled for good ingredients, upon which he seizes with zest. Even with the same ingredients, this restaurant frequently presents new dishes, with an approach that changes from one year to the next. This is because Mr. Nakagawa is running a restaurant with consistently new influences, and his cookery reflects this. He loves to try the food at various restaurants and is known to travel throughout Japan to do so if he hears of a place worth trying. His restaurant offers never-stagnant, progressive Japanese cuisine.

Wadaya has a calm and serene atmosphere that you wouldn't expect near the bustling shopping street. The "Wadaya-style Pork Shabu-shabu (boiled meat slices)," where you can choose the main ingredient from three types of branded pork and enjoy it with a flavorful broth, is a popular menu item. The "Wadaya-style Sukiyaki (hot pot stew)" and "Double Beef Hot Pot" using A5-grade female Wagyu also have a good reputation. The restaurant also takes pride in its selection of beverages to complement the dishes, including original wines, shochu, and Japanese sake. There are counter seats where you can see the chefs up close, private rooms available for two or more people, and sunken kotatsu seats on tatami mats where you can relax and unwind. On weekdays, it's a popular choice for friend gatherings and client dinners, while on weekends, it attracts couples on dates and tourists from both within the country and abroad. It's also great for special occasions like anniversaries or important meetings.

Osakana Tiger, located in Naha, Okinawa, is an American dinner where you can savor original Sushi rolls and American-style hamburgers. It serves Original sushi rolls, popular burgers, Okinawa cuisine, seafood dishes, sweets, and more for people of all ages at reasonable prices. The restaurant reminds you of a 1950s American dinner. With the old American atmosphere, you can enjoy music from seven monitors or watch sports games. The restaurant makes you feel as if you are in America.