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Experience the nutrients and deliciousness of vegetables in the style of Temakizushi (hand-rolled sushi). This restaurant offers "Teori Sushi Yoh," a home-style hand-rolled sushi meal with obanzai, traditional Kyoto-style cooking. Guests can enjoy a new type of hand-rolled sushi, combining about 50 seasonal ingredients, such as fruits, herbs, and condiments, with seasonal obanzai using vegetables. The restaurant's interior is a traditional Kyoto machiya (townhouse) renovated stylishly. Sweet dishes prepared with seasonal ingredients and drinks unique to Kyoto, such as Kyoto's locally brewed sake, are also available. Visitors can rediscover the excellence of food and culture nurtured in Kyoto. This is a restaurant to share with those who are interested in Japanese food culture as well as vegetarian and vegetable cuisine.

BANANA COFFEE is a quaint old wooden building marked by a unique sign board with Chinese characters meaning "banana warehouse." It is a relaxing place to enjoy lunch sets, cakes, and drinks using seasonal vegetables and fruits from Nagasaki. With two or three lunch sets to choose from, it's a great place to go every day. Desserts and drinks made with bananas, which take the restaurant's name, are also recommended. The cafe also has relaxing tatami rooms, and women's parties are welcome. Originally, it was a building for storing and ripening bananas, and the structure of that time has been preserved as much as possible. BANANA COFFEE also values inheriting the feelings for the building, which people have respected since that time.

You can enjoy exquisite, authentic Chinese cuisine created by the gold medal winners of Chinese Cuisine International Competition. Located 2 minutes from Akihabara Station on foot, the exterior of the restaurant is open and welcoming. The inside of the restaurant features a combination of modern look and an elegant, serene atmosphere, reminiscent of good old China. Its popular signature dish is [homemade Peking duck] smoked right in the restaurant, a rarity in Japan. Order a whole duck and have the chef serve it to you right at your table. A wide selection of convenient course menu includes [shark fin course] a women-only course with great value, and [Premium Chinese course] which is recommended when inviting an important person for a meal. You can enjoy authentic delicious flavors.

Fried in plenty of butter for a well-browned outside, our salmon meuniere is tender and plump on the inside and is garnished with lemon and capers to add tartness for a refreshing taste that goes well with white wine. We're proud of the work we put into this dish, removing the moisture from salted meat, and slowly simmering it in oil at 80 - 90 degrees celsius. The meat is then fried in a pan to remove the oil. The trick is to make it crispy on the outside, but juicy on the inside. We are always thinking about how to cook delicious food as simply as possible. We have contracts with farmers for organic vegetables and do our best to use ingredients that are not only natural, but also look beautiful on a plate. We cater to our diverse range of customers in order to provide the service they want.

This cocktail was my own invention and allowed me to become the first woman to win the competition. I loved the sound of the word, expanded the concept from there, and finished it refreshingly with a liqueur base. There is always a varied collection of fresh fruits and vegetables lined up on the counter. The matcha used for Waduro is also carefully selected. I am very particular about the raw materials. I value communication with my guests, taking care to see their point of view and understand the situation. I strive for a comfortable environment so that they will want to visit again. Ladies, please feel free to come even if you're alone. We have healthy cocktails and a menu designed with women in mind. It's perfect for a girls' night out! We will show you our best hospitality.

Brought in from across the country and based on the weather and seasons, our mackerel has a mellow flavor owing to being lightly pickled with a blend of rice and white wine vinegar. Be sure to try this staple menu item first of all, made with finesse to harmonize with 'vin naturel'. We use organic vegetables whenever possible. We mainly bring in vegetables from the Naname Farm in Tomisato, Chiba. Organically-grown vegetables truly go together with vin naturel. The owner, Mr. Kodaira, says, "Vin naturel is in no way something to approach with hesitance, this wine that can be part of your staple diet, so I'd like you to enjoy it fully." If you can give us a hint as to what sort of "feeling" you are looking for, we can make a fitting suggestion. It is hard to make a list with our vins naturels as they change daily. In lieu of a list, please refer to the bottle "etiquettes" (wine labels) along the wall. We have even shown the one that our restaurant takes its name from, La Biancara.

Since I have experience in both Western and Yakiniku (Japanese BBQ) restaurants, I have confidence in cooking red meat. I select the best domestic beef every time regardless of where it is produced. The meat I select is characterized by strong taste and softness. I'm particular about all the parts including "Skirt", "Aitchbone", and "Lump", but among them, "Beef Tongue" is the special dish I'd like you to try. Not thinly cut but grilled as a whole, its chewy texure and strong flavor is unique to our selected ingredients. Since the restaurant has a counter and an open kitchen, we try to cook as we see the customers' situation. Cooking and seasoning is fine-tuned to the needs and preferences of the customer, so I try to serve the dish that best fits that customer. Our concept is to provide domestic beef of A5 grade and delicious wine as reasonably priced as possible. As well as a girls party or a family meal, the older people also visit us when they "want to eat meat"!

Popular with regular customers, the mozzarella baguette with browned anchovy butter sauce has an exceptional, juicy flavor that envelops your tastebuds. We highly recommend you try this dish. The restaurant's name "UNA VACCO" comes from the Italian word for "cow." Their motto is to bring out the deliciousness of each ingredient, with a particular focus on beef. Enjoy a variety of dishes which highlight the flavors of their ingredients in a simple manner. With courteous service tailored to each customer and a homey atmosphere, UNA VACCO strives to make everyone as comfortable as possible. Feel free to drop in at any time, whether you come in alone or for a date, girls' night out, or anniversary. We're open until 3:00AM, so you can enjoy yourself without worrying about the time. Stop by after work or even hold a work party here. Take it easy and chat with your friends.

Our chef, Mr. Kawanona initially gained experience in his family's fish shop and holds a merchant's licence; he personally buys all the produce. He is also licensed to prepare blowfish and has the ability to prepare suppon turtle dishes. (Please enquire about these options in advance. Prior notice of at least one week is required.) Our best bluefin tuna, which has both sweetness and umami (savory taste), is sourced from different places according to the season. We also invest effort into securing choicest products for all our other ingredients. One example is how we buy vegetables from Hokkaido when in season but go elsewhere for the best produce in winter. Another example is how we get our delectable fish from Honshu and Kyushu, and seasonal sake from all over Japan. Regardless of whether you wish to hold a meeting or a celebration, just inform us of your purpose when you make your reservation and we can provide the appropriate food and seating.