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With the menu completely left up to the chef to decide, DAL-MATTO rose to popularity in the blink of an eye. Located on a back street in the highly competitive setting of Nishi-Azabu, it was opened nearly 10 years ago and now has expanded to a total of five affiliated restaurants. Owner and chef Masato Hirai claims that the secret to having a restaurant so popular that it’s impossible to get reservations is pulling as much natural flavor as possible out of good ingredients. His experiences in Italy, as well those at LA BETTOLA Da Ochiai (a restaurant led by his mentor, Chef Tsutomu Ochiai) helped pave the way for this straightforward approach. And so the chef serves up his “Chef’s Choice” course in this restaurant. All guests have to do is eat, drink, and laugh. DAL-MATTO is a place to see the joy of that in a new light.

Dining & Music BAR ONSTAGE is where you can enjoy the moment by playing musical instruments or singing. They offer many dishes that go well with alcoholic beverages, such as [Low-temperature Aged Roast Beef], which is freshly made every day, or [Western-style Negitoro (minced tuna) Garlic Toast], which is an interesting combination of Negitoro and bread. For parties or banquets, the all-you-can-drink course for 3 hours is highly recommended. In addition to a semi-circle hall around the stage, counter seats or a VIP room for 2 to 5 people are equipped. With a live band playing, the restaurant is attractive not only for first-round parties for various banquets such as welcome parties, farewell parties, and New Year's Eve parties but also for second and third-round parties.

Buy local, eat local is our motto, so we top our pizzas with Takayama cheese and basil, among other fresh local produce. It goes without saying that we use Hida beef, but we also recommend our locally-produced Okuminokojidori chicken. Enjoy a superb texture and a rich, savory flavor. We aim to be the best restaurant in town - that's why we called ourselves "Dining Bar YZ". With that in mind, we keep our atmosphere casual, and our service carefully attentive. We strive every day to make this a place that locals love. We have customers of all types, from solo diners to ladies' parties, and we have both counter and table seating to accommodate them. Our maximum seating is 20, and we do accept reservations, which we recommend for events.

Doikatsuman Gion Yasaka Branch stands in front of Yasaka Shrine in Kyoto. This restaurant is known for thick, fatty eels with plenty of flavor. The restaurant is particular about its ingredients and grilling. They carefully select fat farm-raised eels from Isshiki (Mikawa Bay) in Aichi Prefecture. The eels are carefully handled, skewered, and grilled over charcoal in the Kansai style so that they are crispy on the outside and soft on the inside. Their "Unaju (marinated eel over a box of rice)" makes you smile with its aroma and enjoy the sight of the giant eel. You can choose the grade according to your preference. "Luxurious Eel Box", topped with kabayaki (glaze-grilled) and shiroyaki (unseasoned grilled), is recommended for special occasions. "Hitsumabushi (finely chopped eel over rice)" will let you experience three different ways to savor eel. Also, a la carte dishes that go well with alcohol are popular. Enjoy a pleasant moment surrounded by delicious food and warm hospitality.

Kurage's signature dish is rare Icelandic lamb served with colorful seasonal vegetables. Please enjoy the steak-like thick-cut lamb meat tenderly broiled in the pot. The restaurant's lamb meat is Icelandic lamb brought in from a merchant in Hokkaido. It's a rare ingredient since only five percent of their entire stock is exported to Japan. The meat is known for its exceptional tenderness. No matter how busy the restaurant gets, the chef concentrates in carefully cooking this dish. Sometimes, some customers complain about the food being slow. These customers will understand if they taste the dish. The chef offers the most service to the best of his ability. Casual and cozy, the atmosphere of the restaurant is good for friends having a good time eating and drinking while sitting around the stove. The restaurant offers a comfortable mood for its customers to enjoy the restaurant's exclusive menus such as "Zanki" and "Lamb tataki" (seared lamb).

At Ebisu Torihiro, high-quality brand chicken and seasonal, directly shipped vegetables are fragrantly cooked on Kishu Binchotan charcoal. The menu has just 1 option - the Select Course, which is only available through reservations. This course features 2 kinds of chicken; machine-aged grilled chicken matured with an aging booster and fresh chicken slaughtered that day and butterflied by the chef. The restaurant head personally visits farms throughout Japan, and customers can actually eat and enjoy carefully selected vegetables, making this restaurant a joy to visit. With the sommelier's carefully selected wine, the food invites customers to an even more delicious place. With its high-class Japanese atmosphere, seats at a one-board counter and individual rooms for 6 people are prepared in the restaurant. Perfect for various customer needs, including entertaining and taking someone out on a date on special days. 

You can enjoy classical European cuisine in a sophisticated, semi-private room space. This restaurant offers both pre-fixe courses in which you can choose your favorite dishes and a la carte, creating a style that suits every guest group. Courses are ideal for anniversaries and special occasions, as you can select any combination of main dishes and appetizers you like. Popular menu items such as steak with specially selected black wagyu beef, beef tataki (seared beef), and fresh sea urchin consomme jelly can also be ordered as a la carte. The restaurant does not limit the scene of use by offering different ways to enjoy the food. From the usual little luxury to a special night once a year, it is the place for a wonderful day spent with your loved ones.

While overshadowed by the fame of crabs and sea urchins, Hakodate is also famous for its squid, with one of the highest catchment rates in Japan. If you want to enjoy this Hakodate specialty, you must visit [Fresh Seafood Ikasei Main Branch]. There is a large water tank inside the restaurant to release the squids caught that day. Such squids are prepared as sashimi just after being ordered. The Japanese Flying Squid, known as common squid, is seasonal from June to December. This squid can be enjoyed fresh, including the giblets. From January to May, the Spear Squid is in season, and you can enjoy its firm, chewy texture and rich sweetness. The restaurant naturally prepares squid in many other ways too. After all, this is a shop specializing in squid, even going as far as including it in the shop name. Indulge in the flavors of squid with the wide array of local sake (Japanese alcohol) from Hokkaido or other areas in Japan.

The fragrance of scallions, the flavor of wasabi, and the secret sauce that has been made since first opening are three elements that match perfectly in the unagi wasabi donburi, a popular menu item at Fuji. We only purchase carefully selected, high-quality unagi of the day from a wholesaler that we have worked with since the previous generation. These unagi have soft and fluffy meat, are reasonably large, and have thin skin. You can better enjoy the delicious flavor of unagi by enjoying it grilled simply without seasoning or steamed in a bamboo steamer. With counter seats as well as raised tatami-floored seating areas, this is a restaurant where a wide variety of people, from couples on dates to families with children, can relax comfortably. For special occasions, we recommend the “Omakase Course,” which includes our famous unagi wasabi donburi. This is a homey restaurant where the friendly manager will come greet you.