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[Yamamoto], near to Ishigaki Port, has made many guests smile with delicious yakiniku (Japanese BBQ) cuisine since we were established. Our owner Yamamoto, who fell in love with Ishigaki Beef, is delighted to reasonably offer its savory meat on its home island. Do not miss its high-grade & normal-grade ribeye & kalbi (ribs), as well as our original menu [Yaki Shabu] developed by our owner. You will never get tired of its refreshing sweet fat and red meat with the rich, savory taste. Also, enjoy various side dishes such as [Nikotan (simmered beef tongue)] and [Aka Musubi (rice ball with special miso paste)]. We are famous for offering the highest-grade yakiniku in a casual [bistro] style. As we open while supplies last, and often close around 8 pm, it is recommended to visit us in the early hours or make reservations in advance.

The fat is elegant and delicate in our soft sirloin steak, which is the king of the steaks. This is a rare dish using the finest part of the cow, and the meat just melts in your mouth. Our original, refreshing citrus sauce goes well with this steak. We are confident about our meat, so we display the beef from our nationwide suppliers in a showcase by the entrance, including the Miyazaki beef. Because our restaurant is managed by the butcher, you can enjoy fresh beef of the highest quality at reasonable prices. Itamae Yakiniku Itto aims to greet customers with a smile, and see them leave with a smile on their faces. Every day, we try our best to be a cheerful, energetic restaurant. We have six counter seats, so you can come enjoy yakiniku (Japanese BBQ) even if you are alone. Our customers like the "itamae" style of the restaurant, where the chefs cut the meat in front of your eyes.

Iwahiba opened in Daimon, Minato-ku, in the fall of 2022. When the elevator doors open, you will arrive at a small row of counter seats at the bar. You might think you are not in a restaurant at first glance. The bar is also a great place while waiting. As you pass through the bar and into the restaurant, you will feel like you are entering a secret hideaway. The restaurant's interior, which exudes a refined elegance, is a delightful place for a date with someone special or entertaining clients. The conversation is sure to be lively at the counter, with its rich ambience. Here, you can enjoy a feast with your eyes and ears, as well as the mellow aroma of the food. An innovative fusion of Japanese and Chinese cuisine incorporates select seasonal ingredients. Enjoy a special time with wine carefully selected by our sommelier.

Fully enjoy our reasonable sashimi and simmered fish using just caught fish. 6-7 kinds of fish are always available. The contents vary depending on the weather condition, etc. Inside the restaurant is an open space filled with a homey Okinawan atmosphere, where you can reasonably enjoy typical casual Okinawan local dishes, such as [Stir-Fried Bitter Melon with Meat, Tofu, and Other Vegetables] and [Okinawan-Style Braised Pork]. Approximately 10 kinds of island liquor and awamori (Okinawan liquor) are always available, as well as local beer from Ishigak-jima Island. We are popular among tourists as well. 

"The essence of delicious Jingisukan (grilled mutton) lies in savoring only the finest cuts of fresh lamb with a delicious sauce!" is the motto of Juttetsu. They have continued to offer chuck roll (shoulder loin) of aged fresh lamb, being particular about its quality and taste, since its opening in 2005. Grilling the exquisite "Fresh Lamb Genghis Khan" and the "Thick-Cut Special Salt and Pepper Lamb" to medium-rare doneness over a charcoal grill, and dipping them in the secret seafood-based sauce, creates a blissful flavor experience. The charcoal fire's smoky aroma maximizes the meat's sweetness and umami flavor. The restaurant's interior is inspired by the lively dining establishments of the Edo period. Reservations are highly recommended as the restaurant is often packed with guests enjoying a meal with family, friends, and loved ones.

Prepared gradually over time, our stewed cuisine has won admirers. We remove excess fat to make it light and refreshing, never too heavy. A robust salty-sweet flavoring makes this a good match for both rice and sake. We procure seafood with a discriminating eye, eager to use only the highest quality ingredients. We make an overall determination based on key factors such as the firmness of the flesh and the fineness of the shellfish grain and how springy it is. We never use ingredients of a quality that we do not approve of. Our hope is to make Nemuroya a restaurant where people feel certain they can always enjoy delicious food at. Even if an item is not on the menu, we can respond to requests if the ingredients are at hand. Every day is a learning experience. We take great care to create an atmosphere in which everyone can enjoy dining in harmony-from individual guests to large parties, first time guests to regulars. Feel free to come on in and enjoy, as relaxed as if having a drink at home or at a friend's h

At Kappo Aoyagi, you can enjoy traditional Japanese cuisine made with seasonal seafood and vegetables, using a range of uniquely Japanese cooking techniques. Just like the head chef says: "As well as Japanese cuisine, we also create our own unique dishes." The menu is full of surprises, including Tomato and White Wine Sauce and Croquant made using French culinary methods. All of the restaurant's dishes are part of a course menu. Dining is by reservation only. The restaurant opens out into a relaxed and traditional Japanese space. There are counter seats where you can chat to the head chef and semi-private tables that give diners a sense of privacy. Both options offer a comfortable dining experience. This is the perfect restaurant for when you want to spend time relaxing with a special dining partner or celebrating with family.

[Hakutaka] is one of the oldest kappo (traditional Japanese) restaurants with a history of around 60 years on a back street in Nagarekawa-cho, the biggest downtown area in Hiroshima. This restaurant was once a general merchant founded in the era of Taisho, dealing with [Hakutaka], a Japanese sake which we chose for our restaurant name. When the 1st generation opened the restaurant, she visited the sake brewery in Nada and asked for the right to use the name. Of course, we still serve that sake [Hakutaka] as our specialty including other local sake from Hiroshima. Our carefully hand-made dishes go well with these local sake. We lightly marinate fresh sashimi that we are particular about with kelp to bring out its original tastes to the maximum. Enjoy delicious sake with excellent dishes at our renowned kappo restaurant equipped with splendid one piece counter in a sophisticated space.

We pride ourselves on our carefully-made set course meals. For example, for our "Boiled Spring Daikon (Japanese Radish)" we cook the daikon softly over three days and then char them lightly for rich fragrance and flavor. We place garnishes like sea bream and squash on top, and finish it up in a crab paste. We are particular about freshness, and use many ingredients from Hokkaido. Enjoy the taste of Hokkaido in dishes such as Kichiji Rockfish from Kushiro, hair crab from Yubu, crushed rice and tara sprouts. We use "Yume Pirika" rice with just the right amount of sweetness and stickiness. We adapt ourselves to your every need. We often recommend our guests who ordered wine to change from fish to steak, and people wearing kimonos to order sushi instead of noodles so as not to splash their outfits. Our wait staff and chef work in complete coordination. Kaiseki ryori brings a relaxed mood that is perfect for introducing to people special to you. You can enjoy it for engagements, family gatherings and, of course, r