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This dish features seasonal sashimi, including fresh seafood caught early in the morning off Wakayama. The carefully-chosen, fresh seafood, Arita home-made soy sauce which brings out the flavor, and the oil which is uniquely combined, are the three sources for the secret of the delicious taste of Rokkon. It is impossible to create dishes without all three. Not only is the food is delicious, but we also serve many alcoholic beverages which bring out the taste of your dish. We are proud of the selection of Japanese sake and shochu (distilled alcohol) which go well with Japanese food. No need to worry about using Rokkon to entertain important guests without faux pas. The dishes which emphasize the freshness and the full flavor of ingredients, along with the plentiful variation of alcohol beverages, will complement your important business meetings.

Sakedokoro Umaiya is a 3-minute walk from Shinsaibashi Station on the subway. This restaurant lets people in Osaka enjoy the delicious flavors of Kyushu and Miyazaki cuisine. The masterpieces, which use freshly slaughtered chicken delivered directly daily, include Torisashi raw chicken, charcoal-grilled chopped thigh meat, and grilled chicken. The sashimi, which lets one enjoy seasonal fresh fish, has a rich variety, and the appearance and the taste are highly satisfying. A course reservation with all-you-can-drink is recommended when using this restaurant for banquets. The restaurant interior, which takes up floors 1 and 2 of the building, has a relaxing atmosphere with a modern Japanese flavor. They also have counter seats and table seats that can be freely used, as well as sitting rooms and private rooms where customers can comfortably pass the time, making this restaurant excellent to use in various situations. Opens until late at night. 

We prepare some 15 different toppings, such as fish simmered in soy sauce, vinegared sea bream, and momi wakame (seaweed). Enjoy this ochazuke (a topping served with hot tea on freshly cooked rice) after a drink, or have fun sharing with friends. We are serious about the freshness of our food. Our supplier provides safe, reliable ingredients, so you can enjoy our food with peace of mind. Our tilefish is so fresh that it's safe to eat as sashimi. Ingredients taste best at the height of the season, and buying then, we can keep prices lower. In this way, we make it our policy to give our customers the finest cuisine anyone can offer. Yamane-the place where you can let loose as you enjoy food and drinks. On weekdays we often have customers stop by on the way home from work, and on weekends and holidays many of our customers are from the neighborhood. We're known for our relaxed, at-home atmosphere.

This dish allows you to enjoy the classic foie gras and sauternes pairing in a Japanese style. The foie gras comes coated in an aged balsamic vinegar-based sauce. The dashi (Japanese broth) is a melange of local flavors. Experience the harmony yourself. The hand-made, fragrant udon noodles are made using wheat flour originating from the Tokachi plains. The flour was chosen, after years of research, for the specific size of its grains. We say "finds gratification in the daily improvement one aspires for in cuisine." We are in the pursuit of new discoveries in within the trifecta of udon noodles, Japanese cuisine, and Japanese sake. The qualities of the three support one another in each dish served. One cannot be expected to grow if the effects of an enjoyable evening remain the following day. We hope for our customers to enjoy the selection of high grade Japanese sake today and live a productive life tomorrow.

The chef, Mr. Satoru Tanaka, selects and purchases the finest Wagyu beef, then grills it over charcoal. Please enjoy the live counter Kappo dining experience and the refined Yakiniku prepared by the chef in a sophisticated place, Ginza. 

About a 10-minute walk from Shibuya Station on Meiji Street toward Ebisu, "Shibuya Gyumon" near the Namikibashi intersection is a yakiniku restaurant renovated from an old wooden private house. In the casual and homey atmosphere of the restaurant, there are both table and tatami room seating. You can spend a relaxing time around the shichirin  (Japanese small charcoal grill). The restaurant specializes in using halal-certified ingredients, mainly beef. With strict attention to handling cookware and cooking methods, it has gained huge favor among Malay Muslims from Malaysia, Singapore, and Indonesia. Popular menu items include "Marucho (small intestine)" with its succulent sweetness and "Jo Harami (skirt steak)" with moderate marbling. "Sirloin" of A5-ranked Wagyu beef, which can be enjoyed like Yakisuki, is also popular.

At this restaurant, the chef does everything alone, including stocking ingredients, interior decoration, and selecting tableware. He sometimes even makes tableware. The name of the restaurant comes from the Japanese saying [Mind is wrapped in leaves], meaning that even a thing small enough to be wrapped in a leave can be a wonderful gift if it is heartfelt. Just like the name of the restaurant, you can fully enjoy wholehearted kaiseki (traditional Japanese cuisine) dishes at this restaurant with the stars. Enjoy not only the tastes, but also the beautiful decorations of the dishes. Have a very relaxing moment at this restaurant with a relaxing Japanese-modern style space, where the chef talks to you calmly so that you can stay comfortably. As the main dishes change every day at this special restaurant, you can always enjoy new tastes without becoming tired. 

Soup stock, eggs, and water are mixed together and left to blend before cooking. The omelette is rolled rapidly over and over in order to produce the fluffy texture of which the chef is proud. The rice is a blend of Kyotamba and Omi. Its fluffy taste makes the accompanying dishes even more delicious. The ingredients are mainly from the Kyoto area and are always extremely fresh. All the vegetables are sourced from a local greengrocer. The kitchen is completely open, so customers can see us conscientiously and devotedly preparing their food. Our "Large platter course", in which all the diners can enjoy sharing the heaped platters, includes plenty of food and is just right for a party with good company. The tatami mat area on the second floor can be partitioned into private rooms for 10 or more customers, and is perfect for parties.

This is the local cuisine from the chef's hometown in Akita. The Kirintanpo are each carefully made by covering skewers in pounded rice and grilled separately. Koshu red chicken thighs and a variety of mushrooms, onions and burdock, are each articles of uniquely brilliant flavor. As in the "Kiritanpo Stew" and more, the soup we use is also handmade, made by thoroughly boiling the chicken bones for 8 hours. The flavor that draws out of the bones has a distinct body, rich umami flavor, and a refreshing taste-cooking's secret key. We keep careful watch over our guests as well: "It looks like their glass is empty." "Maybe they are still eating." We aim to give our customers a smooth reception and visit the table before they make an order. It is only 5 minutes walk from any train line that serves Fujisawa station. "Shunsai Kushiyaki Dokoro Shoku" is a great izakaya that never uses any chemical seasoning and makes slow-cooked and labor-intensive food. You can enjoy the fresh taste of sake from our stock of barrels