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Our restaurant, located in Higashimachi, Naha, is specialized in shabu-shabu (sliced meat pparboiled with vegetables). You can enjoy various Okinawan cuisines with high-quality Okinawan ingredients such as [Shabu-Shabu] of [Agu Pork] which is one of the native species of Okinawa, and the original taste of the Japanese beef with our [Suki-Shabu of Okinawan Japanese Beef]. Please fully enjoy a variety of high-quality ingredients at one location, such as [Agu Pork] stocked by the whole body to enjoy various parts with different textures and amounts of fat, [Akadori Chicken from Kumeshima Island] that is cut at the restaurant to keep the fresh condition, and A3-A5 ranks of [Okinawan Japanese Beef] including [Ishigaki Beef] and [Yanbaru Beef]. With a convenient location being near to a monorail station and approximately 10 minutes by car from the airport, our restaurant is also ideal for tourists.

Enjoy Kobe beef and other Japanese beef in shabu-shabu and sukiyaki courses. The restaurant also offers courses featuring the finest Japanese eel. During lunchtime, a tai-chazuke (rice with sea bream soaked in tea) set, prepared with a rich broth, and a sukiyaki set of Japanese black beef for weekday lunch only are very popular. Private rooms are available to accommodate business entertainment and meetings.

Enjoy the spectacular night view of Tokyo from 120 meters above the ground. The restaurant specializing in shabu-shabu and sukiyaki can offer the taste of delicate flavors. As a specializing restaurant, skilled chefs take pride in the quality and taste of their food, from selecting the best parts of the meat for shabu-shabu to preparing the food. Shabuzen Ginza Creston Hotel Branch is also proud of its original sesame sauce and ponzu sauce, which are made by mixing several kinds of ingredients using a unique formula to enhance the flavor of the meat and vegetables. Put the carefully selected beef in the pot, dip it in the renowned sesame sauce and take it in your mouth: At that moment, the melt-in-your-mouth texture of the beef and the slightly savory flavor of the sesame sauce will fill your mouth with a moment of sheer bliss.

Our fish procured on the day from Awaji island and Iwaya port, and prepared using a traditional Hong Kong method. The fish is steamed at a high temperature and combined with a simple soy-based sauce which brings out the flavour of the fish, resulting in this unique dish. The owner himself heads down to buy that day's catch directly for himself to Iwaya port once a week. At our restaurant, you can enjoy all kinds of ingredients procured from across Japan, served up in Hong Kong-style Chinese seafood cuisine. At Sikasai, we serve real gourmet food prepared using the freshest of ingredients. At the same time, we strive to provide food at a reasonable price. Our goal is to serve food to impress the true gourmet! Since the best ingredients change every day, they cannot be found on a generic, fixed menu. If you let us know your budget and the type of food you're after, we can balance these factors to provide the best possible food on the day.

Fresh seafood is shipped directly every day. In the winter we have fugu (blow fish), yellowtail, or from Hokuriku area, raw snow crab to enjoy with the homemade light ponzu (citrus & soy sauce). Savor the harvests of the mountains along with the luxurious seafood. We make our dashi broth using additive-free, natural, dried ingredients. It is very important that the food and dashi, used in almost every dish, are fresh. We carefully hand-pick each and every ingredient. Using traditional Japanese cuisine as a foundation, we proactively incorporate less conventional ingredients. Healthy Japanese food is as popular as ever. Aside from the food, we also serve a wide selection of drinks, including local sake from Hida. Providing seasonal feasts is our motto. We have private rooms to accommodate meals with family, to pass the time during your travels, or for business entertainment. We hope you have a relaxing time in your own private room.

Located on the 3rd floor of the building, just off the approach to Karasumori Shrine, SAKE STAND R offers dishes that go well with Japanese sake. A special recommendation is "Yahata Tomato Cold Oden," using tomatoes from Yawata Farm. The sweetness and sourness are in perfect harmony, and you can savor the whole fresh tomato. Also, the "Assorted Three Kinds of Delicacies" is not to be missed. You will feel exceptional when you taste any dish with carefully selected sake. Not only can you enjoy your meal while feeling the breeze on the terrace, but the restaurant is also equipped with table seating and standing drinking space, making it ideal for a quick drink. Combining Japanese style and modern taste creates a place to spend a moment that satisfies both body and soul.

This restaurant offers a self-cooking style where customers grill their food at the table. Grilling guide and recipe video are prepared so anyone can make delicious okonomiyaki and monjayaki. The experience is highly acclaimed by overseas customers for its high experiential value. The restaurant's staff is there to help with the cooking. With domestic cabbage carefully selected according to its season and high-purity "first-grade flour," fluffy, hot okonomiyaki can be made. The original okonomiyaki sauce is what makes its okonomiyaki so amazing. For the restaurant's Tsukiji Monjayaki, only the finest ingredients are sourced from Maruju, a fish wholesaler in Tsukiji with more than 160 years of history. Its dashi broth is a blend of seabream, dried bonito flakes, scallops, and chicken broth, all produced in Japan, to give a strong flavor.

Shinsaibashi Yakiniku Sin is a high-class Yakiniku restaurant with a luxurious and sophisticated atmosphere. It offers female beef carefully selected by the chef, who has a wealth of experience and expertise in the meat industry. Tenderness and lightness of fat are outstanding for female Wagyu beef. In addition to the standard short ribs and loin, rare and valuable parts such as "Chateaubriand" and "Tongue-briand" are also a must-try. The perfect balance between the delicious lean meat and the beautiful marbling of the fat characterizes female beef. It does not make you feel heavy after the meal. One bite, and you will be amazed at the quality of the meat. The restaurant also has a sommelier on staff, so you can enjoy the perfect wine to pair with the beef in a relaxed atmosphere. Various private rooms are available, making it ideal for dining in a private space.

Shozan, a renovated sake brewery built in the Edo period in Kamisugi, Sendai, inherits the history of Shozankan, a longtime local favorite banquet facility, and offers a new dining experience. It presents seasonal French-based course meals paired with Japanese sake and wine. Katsuyama Shuzo, the Date clan's official brewery with more than 320 years of history, specializes in a fusion of the SAKE scene from overseas and is well known for its collaboration of fine alcohol and gastronomy. To fully experience the best of it, it is recommended to pair dinner and lunch course meals with "5 kinds of Katsuyama" or "3 kinds of Katsuyama, and 2 kinds of wine" and so on. There is also a bar available for casual use, serving drinks from a single glass. Here, you can fully enjoy Sendai's cutting-edge dining scene, both in terms of food and alcohol!