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The chef of Yummy is Mr. Nobuhide Hirano, the founder of the popular teppanyaki restaurant Doremi and a winner of TV Champion. You can enjoy Mr. Hirano's creative cuisine with his years of experience and skillful techniques. Based on the concept of "cuisine that is pleasing to the eye," the dishes are characterized by their beautiful and impactful presentation. The menu features various Japanese, Western, and Chinese dishes. The restaurant is equipped with a VIP seating room and private rooms. Three types of courses are also available for various occasions, including dates, business entertainment, and banquets. It is conveniently located just a 3-minute walk from Roppongi Station for easy access.

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.

4-minute walk from Namba Station. Zerodo Jukusei Steak Main Branch is located on the first floor of the building along Sakamachi-dori Street. building along Sakamachi-dori Street. The most important feature of the restaurant is 0 degrees aging, as the name of the restaurant. Beef left to rest for more than 14 days with perfect temperature control will become surprisingly tender when aged. The "0°C Aged Steak," using such beef, is available in a choice of cuts, such as ribeye, sirloin, and chuck eye roll, and in sizes starting from 180 grams. There are also many popular menu items such as "Wagyu Premium Steak" made from carefully selected A5-rank wagyu beef, "Shinsei Katsudon of 0°C Aged Steak," and "Demi-glace Wagyu Katsu Set Meal." The restaurant is close to Dotonbori and Hozenji Yokocho, making it easy to visit every day or even during sightseeing.

We especially recommended our sea urchin. We take care to acquire "Murasaki" and "Bafun" varieties from the source, and make them with sweet white rice and sour red rice. Please sample and compare these two varieties of nigiri. We are especially particular about our rice which plays a notable supporting role in enhancing the appearance of our ingredients and sublimating its flavor. The rice that we use as our base is a blend of Koshihikari and Koshiibuki. We separate and match six vinegars in order to make three different rice varieties, which we then carefully pair with our ingredients. "Treasure every encounter" is our motto for everything. More important than great flavor, if we can express a relaxed attentiveness and show our gratitude, the customer will come back. From the time the customer enters until they leave, we take make sure to not forgot this. Our cozy store interior has counter-only seating space and an immaculate, refreshing atmosphere. We recommend our shop for receptions of food connoisseurs

Zuientei at Hotel Monterey Grasmere Osaka offers authentic Japanese cuisine with the beautiful cityscape of Osaka. The restaurant's kaiseki(traditional multi-course meal) cuisine, using seasonal ingredients and carefully prepared with attention to detail in the tableware and presentation, will take you on a journey to a moment of fine quality. The taste is a true bliss to be savored with all five senses. You can feel the meticulous attention to the strength and depth of flavors according to the number of items in the kaiseki course. The same goes for the sake that accompanies the dishes. More than 10 varieties of sake are prepared to match the dishes of the four seasons. Located in Namba, Osaka, the restaurant is conveniently accessible and directly connected to the station. Enjoy the spectacular view from 100 meters above the ground and delicate Japanese cuisine incorporating the blessings of the four seasons.

aga-ri is a reservation-only restaurant in Tenjin where customers can experience excellent service from a highly experienced chef. It values the sensation only a restaurant can deliver, such as the fine tastes that change depending on how the pasta and sauce are mixed, the heating that ascertains the uniqueness of the ingredients, and the surprises sprinkled throughout the dishes. Another important theme is the passing down of excellent ingredients. Today's ingredients, such as the eggs from Ishimoto Farms used in pasta, wheat from Kyushu, seasonal vegetables, and fresh fish, can be confirmed on the menu. The wine is selected by a chef who also serves as a sommelier. Special courses for business entertainment and anniversaries are also available upon request. Enjoy the pleasure of visiting a restaurant and share it with your loved ones. 

This restaurant is on a side street just off the main road. It purchases whole heads of lean A3 to A4 graded black Wagyu beef and ages them. The menu offers a variety of steaks and a new type of tartar hamburg steak, which is served rare. The restaurant is a fun and lively atmosphere, perfect for special occasions with special someone. It is an adult's hideout that makes you want to show off a little.

Agu-buta-shabu Izakaya Hakuryu Nishiki is popular for its pork shabu-shabu. The restaurant uses Agu pork, a specialty of Okinawa Prefecture, which is full of flavor. The "Clam and Agu Pork Shabu-shabu Course" boasts the luxury of enjoying fresh clams together. It includes a wide variety of all-you-can-drink options, so you can fully savor the Japanese flavor with alcoholic beverages. The a la carte dishes made with quality ingredients are also rich in flavor. The restaurant's stylish interior, with a modern yet "Japanese" taste, is a spacious and relaxing place. It is ideal for everyday dining and also for celebrations on important occasions. Spend a memorable time with a delicious meal.

Within our sesame tofu croquette are savory seasonal ingredients like shrimp and lily bulbs. The presentation and the dinnerware are both Western-style, and we smother it in our savory homemade sauce for a novel treat. Here at Ajisai Shin, we use fresh seasonal ingredients that we order from local farms to prepare a variety of dishes. Among them, we serve rare "yellow chives" - a local specialty of Okayama - in an egg stew along with icefish that pair perfectly with their flavor. Our chef Nogami takes fresh seasonal fish and produce to paint each dish with the color of the season. Preserving the Japanese culinary tradition of making meals that impress one with the changing times of the year, Nogami offers these ancient delights in a casual, open atmosphere. Our chef is a master of his craft, with 23 years of culinary experience in Japanese cuisine. He opened Ajisai Shin because he wanted his customers to have a restaurant where they could feel free to just drop in for some Japanese food without the formality