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Our "Tandoori Chicken" is marinaded in yogurt and spices and cooked in a sizzling tandoori pot. In this way, the meat is juicy and full of flavor, and finished to perfection. Freshness being of the utmost importance, leafy greens are picked in the morning and sent from Miura Peninsula. Root vegetables that need rich flavoring are directly sent from Ishigaki Island, which has similar weather conditions to India. We choose ingredients based on their optimal growing locations. We incorporate unpredictable detail such as presentation and ingredients. We take care so that you are surprised as well as impressed when the dish is brought in front of you, and promote conversation based on a "winning factor" of the dish. Marimekko and Missoni patterns are used for chairs and cushions. Using recognized brands as the main decor adds a comforting atmosphere to the colorful interior.

We recommend our chicken namero, which uses the namero technique of fresh fish on chicken breast. Fresh poultry is minced and then dressed with mashed miso. This menu item was conceived as a side dish to our shop's excellent Japanese sake. All the poultry we use, be it for our a la carte dishes or for our grilled skewers, is Suigo Red poultry. We buy entire chickens, butcher them in our shop, and then skewer the meat. Suigo Red is tender and has an excellent texture: it's a savory and delicious chicken brand. We want to go about work communicating with customers preciously. Though it may seem like an obvious thing to remember our customer's names and faces, the staff also put their all into a hospitality that'll allow you to pass your time pleasantly here. Generally speaking, yakitori (grilled chicken skewers) is an everyday sort of food, but we're aiming for a shop that's a touch above the rest. So that you can spend a luxurious hour or three here, we've planned our counter seating with plenty of room. Feel

node is a restaurant in "node hotel" that offers a rich moment in an art space that coexists with daily life. "Farm to table" is the theme of this restaurant, providing a genre-less menu that makes the most of local ingredients in a sophisticated space. Not only hotel guests but also dining-only guests are welcome. Aperitifs are available for those preparing for dinner at another restaurant or even those seeking a second place after dinner. It will support you on a wonderful day in Kyoto. A variety of artwork on display in the restaurant is also a highlight. English-speaking staff are present, so guests from overseas can comfortably visit the restaurant. A space that satisfies Kyoto's culinary culture and sensibilities will add color to your special time.

[NoMad Grill Lounge] sticks to serving Japanese-style cuisine. They use variety of domestic beef, such as Japanese black beef, Hida Beef, and Ohkuni Beef, to offer beautiful Japanese steak to many people. Their meat are fermented with koji mold which is an ancient Japanese ingredient, to be aged perfectly in the exclusive meat cellar in the restaurant. Enjoy exquisite [Japanese OHKUNI Beef T-Bone] from Shimane Prefecture which is grilled in a high-heat oven to be [black & blue (crispy outside and rare inside)], and fresh [Wagyu Beef Carpaccio]. Their main dining has one of the best roof-top terraces in Tokyo, as well as an open kitchen filled with a live feeling. The night view surrounded by Tokyo's sparkling neon lights will elegantly decorate your special occasions. 

The restaurant features special menus, such as teppan-yaki of thick-sliced beef tongue and beef tongue Shabu-shabu, and 80 seats that accommodate various situations. They also offer a full range of all-you-can-drink courses for banquets and accommodate group course reservations and private parties. Smoking is allowed in all seats, which is also a point appreciated by organizers. A wide selection of drinks, including Sake, is available. Since satisfaction is the restaurant's first priority, some of the menu items are priced just below cost. Both food and drinks offer excellent cost performance. It is the perfect place to go with friends or business associates.

5-minute walk from Ginza Station. Nyorosuke offers "Jiyaki" eel, which is grilled without steaming. Live eels are cut in the restaurant and carefully grilled over a charcoal fire by professional chefs. They have the crispy aroma and chewy texture that only live eel can offer. You can enjoy the best quality and reasonable prices for various parts of the eel, as well as unajyu (eel bowl), kabayaki (glaze-grilled eel), kushiyaki (skewered eel), all freshly prepared in the restaurant, in the center of Ginza, Tokyo. The restaurant is confident in stocking live eels that are carefully and thoroughly selected.

A western style building, which used to be the residence of Lord Nagayoshi Ogasawara. The exquisite design and solemn furniture present an atmosphere of true elegance. At [OGASAWARA-HAKUSHAKU-TEI], the guests enjoy dining feeling as if they were invited to a banquet dinner at a guest palace. The menu decorating the table is the best modern Spanish reflecting the surrounding atmosphere. Chef Gonzalo Alvarez creates masterpiece seasonal dishes with his excellent skills acquired in Spain as well as his profound knowledge about Japanese ingredients. For example, winter menu features seafood from Hokkaido or root vegetables from Kyoto or Kamakura. Gifts from the mountain and the sea, and ingredients' sour and sweet tastes present the best balance of the original quality. Unparalleled food and luxurious atmosphere. It is a restaurant of supreme elegance for a special day.

Okinoshima Suisan is a seafood izakaya restaurant with a spacious setting where you can relax and enjoy a drink. A variety of fresh fish is stocked depending on the time of year and can be tasted as sashimi. Kushiten (tempura skewers) with a wide variety of fish, meat, and vegetable options are also popular, as is the ease with which you can order from a single skewer. Sake is available from various local sake cups all over Japan, so why not compare them? The restaurant is spacious, and there is no need to worry about sharing seats. Dog lovers will be happy to be able to bring their pets to the terrace seating. The terrace seating can be reserved for up to 10 people. The restaurant responds to diverse needs, such as family reunions, dates, and various banquets, with an all-you-can-drink option that can be added to both courses and a la carte orders.

Sundubu is a Korean dish where one can enjoy various ingredients, mainly healthy tofu, in a specially made soup. The Shin-Fukushima branch of OKKII is a restaurant specializing in sundubu. The tategi, which combines various seasonings, as well as the soup carefully made from beef bones, support the deliciousness of the sundubu. In addition, the tofu, with its smooth flavors, is hand-made in the restaurant every day. The sundubu can be customized to customer preferences; one can select the spiciness level and choose from a rich variety of ingredients to add. The oven-cooked rice, which one will want to enjoy with the soup, is made with every order and is also a specialty. The restaurant interior is as stylish as a café and has seats on the 1st and 2nd floors. They have individual rooms where small groups can enjoy a comfortable time, as well as wide floors where guests can hold private banquets.