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This dish uses turnips from Beijing, cooked in their skins, and plenty of caramelized white miso. In order to allow customers to enjoy the flavors of the turnips as far as possible, they are cooked in pure water. Please enjoy the clear flavor of this dish. In order for the snow crab to be served at its best, it is brought in alive and cooked in salt water at the restaurant and then rapidly cooled. In this way, the basic flavor of the crab is brought out. Snow crabs from Hamasaka in Hyogo Prefecture have a special flavor and we want you to taste this. Kyoto is a city with great water and the water we use in our cooking is drawn from Shimogoryo Shrine. Into this water, we then add dashi (soup stock) and the ingredients. In this way, the umami (savory flavor) of the ingredients is brought out. Ours is a small restaurant with just eight seats at the counter. Everything we do is visible to the customers. Our closing time isn't fixed, so feel free to take your time and relax.

Welcome to Unagi no Hirota! We have great transport links! We are not far from Fuji Hakone! Our eel is produced locally in Yoshida and Lake Hamana. We do not use any ingredients from overseas. The brand of rice that we currently use is Gotemba Koshihikari. Our exceedingly mellow dipping sauce has been made from the same recipe since the Meiji Period (1868-1912) and represents the perfect union of exquisite flavors. Our Wasabi is grilled without seasoning and served with wasabi soy sauce. This special dish won a National Prize. Rest assured that all of our food is cooked by the manager who is extremely fastidious about selecting ingredients. The concept of our restaurant: eat eel and live a healthy life. "Walk every day and eat eel once a month." That is the secret to good health! When you walk through our door, you can feel the atmosphere of deliciousness floating through the air. Come and experience our relaxed, Yoshida-style ambience and taste our famous eel dishes. *Reservations are only completed when we

Enjoy tasty beef chosen by the professional, with an excellent eye and 40 years of experience, at Gyuniku Senmonten KAZU ~Beef Dinning~. We stick to using the ingredients from Yamagata prefecture, such as Yamagata beef and specially-grown rice [Tsuyahime] that is carefully grown with a reduced amount of agricultural chemicals. Our popular regular menu is [Yakisuki] where high-quality shoulder loin is served with raw egg and original sweet dipping sauce. We recommend you to lightly grill these proud carefully-selected beef on a ceramic plate, so that the savory taste of the meat will spread in your mouth. We also offer a wide variety of drink including local wine, sake, and shochu (Japanese alcohol). We have a nostalgic and relaxing atmosphere using furniture made with old wood from an old house.

Hakata Motsunabeya, a popular Motsunabe (offal hot pot) restaurant in Nagoya, is known for serving one group per day and being difficult to book. Hakata Motsunabeya Hakata Main Branch has started a new history in Hakata, a city renowned as the sacred place of Motsunabe. The signature menu item is the luxurious "Motsunabe" created by the restaurant's predecessor, Mr. Yamanaka. The signature menu item is the luxurious Motsunabe created by the restaurant's founder, Mr. Yamanaka. The preparation of the motsu is so thoroughly done that it is reduced to 30% in the pre-cooking process. The broth accentuating each ingredient's flavor is another special feature of the restaurant. The golden broth made from Hokkaido scallops has a beautiful, fine taste. It can be enjoyed in one of the three courses or a la carte. Enjoy a new dining experience with your loved ones in a space with wide tables and private rooms.

Hakusho USHIBIYORI offers carefully selected meats in a stylish space. You can savor reasonably priced meats sourced through the butcher store's discerning eye. If you are unsure what to order from the abundant menu, try the "USHIBIYORI Recommended 7 Kinds of Aged Wagyu Beef" for a different taste of lean meat. A la carte dishes such as "Special USHIBIYORI Yukhoe" and "Meat Sushi," which is only possible with fresh beef, are also not to be missed. The restaurant's interior has a chic and elegant atmosphere, unified by the dark brown color scheme. It is equipped with spacious table seating and counter seating, making it easy to stop by alone. Various course meals and alcoholic beverages that go well with meat are prepared, making it an ideal place for regular meals, dates, business entertainment, and welcome and send-off parties.

The Japanese restaurant Hanasakitei has been beloved since its establishment in 1989 in Taish-cho, Osaka. It boasts rich nature and a history dating back to the Asuka Period (A.D. 592 to 710). In addition to seasonal haute cuisine that delights the senses, the restaurant Hanasakitei attracts patrons with its accents and atmosphere to fully enjoy the essence of Japanese cuisine, including its vast rhododendron garden and a purely Japanese setting. There are 2 options for both the Kaiseki cuisine course, and Kaiseki set course to suit a variety of occasions and budgets; both are available by reservation only. Another major draw of the restaurant is the ability for patrons to customize the meal and setting when making a reservation. In addition to local customers, the restaurant has increasingly attracted tourists over the past few years. Suppose you want to enhance your enjoyment and memories of your gourmet trip. In that case, you can stop by famous sites in the Town of Taishi, such as the Eifuku-ji Temple, wh

The restaurant Hareya Bettei opened in Kitashinchi as an offshoot of the Hareya Inn in Fukui Prefecture and is about a 30-second walk from Kitashinchi Station. This restaurant serves delicious local cuisine and sake, mainly made from Fukui's fresh seafood. The "crab sashimi" served fresh from the fish tank is a delicacy with translucent meat, a rich sweetness, and a plump texture. The restaurant has a lineup of Ishidaya and Nizaemon, hard-to-find local sake brands from Fukui, and various excellent brands to go with meals. The premium private rooms with a night view of the city are perfect for entertaining clients, group dinners, and dates. There is also a private room that can accommodate up to 16 people, which is handy for banquets. The restaurant offers a variety of set meals and a la carte dishes that allow you to enjoy the tastes of Hokuriku, making this the ideal place for an anniversary or other special occasion.

The secret of okonomiyaki is to cook it slowly. Once you flip it, it is thouroughly and slowly steam-cooked without touching or pressing. The water in the cabbage brings out the taste. Because the entire cooking process happens in front of our guests, it is important to make it enjoyable as a performance. We exclusively select eggs with two yolks. We also believe that cooking soft-cooked eggs is important. We loyally follow my professor's teachings, who said, "If you make delicious food, guests will naturally follow", and we do what we have to do for this everyday. The iron griddle is polished untill it shines after closing. We make sure that viewing the cooking process is as enjoyable as the taste of your food.

“Rather than tuna or salted salmon roe that you can get anywhere, I want to offer up seafood that you can’t taste anywhere but in my hometown of Kanazawa,” says Mr. Hiroshi Toki, owner of “Hibi Sakanazuki Toboku.” As put forth in the restaurant’s name, the words “Hibi Sakanazuki” (loving fish every day) came from his realisation upon returning to his hometown of Kanazawa after working in Kyoto and Tokyo, of the easy deliciousness of fish that can be found anywhere. This is the place to appreciate the true flavors of Kanazawa-style fish and drink Kanazawa-style sake (Japanese alcohol). As it’s a small restaurant, there isn’t a huge variety of dishes available, but all drinks and food are made with love and care. The refined lineup of sake and fish is enough to make connoisseurs ooh and ahh. If you’re looking for a cup of Kanazawa sake with seafood, there’s no better place than this.