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Savor the inherent flavors of our fine stone-grilled domestic chicken as it's roasted before your eyes. Our basic culinary mission here at Kagura is to cook with fresh, seasonal ingredients so that they don't lose their fine taste or their nutritional value. Live, seasonal squid is plucked right out of our salt water tank and turned into sashimi for our customers. We know that this kind of freshness is ordinarily hard to get at a downtown restaurant. Squid are hard to keep alive in captivity, so we have a special tank just for them. We carefully select the best-tasting squid of the season, too. We think conversations with our customers at the counter are important, and we prepare meals that will suit their tastes and the mood of the day. Our chef tells us that he "is always coming up with original meal ideas to suit each season, so return guests will enjoy coming back to try new things." Our peaceful interior is centered around our 12 counter seats. Whether you want to chat and enjoy yourself, or to drink alo

Kagurazaka Bettei Torijaya is located in the middle of the Atami-Yu stairway, one step away from Kagurazaka town, where the culture of the Karyukai (world of the geisha) culture remains, filled with a Japanese atmosphere. The restaurant is in a tasteful sukiya-style (tea-ceremony house) building with counter and chair seating, small rooms with sunken kotatsu, and a spacious hall. You can enjoy Kansai cuisine and udon kaiseki (multiple-course meal) here. Ingredients with the highest quality in season are carefully selected and purchased from designated farmers. Especially for chicken, the restaurant uses Fuji Kogen chicken from Yamanashi and Nanbu chicken from Iwate, depending on the menu. Come and taste the popular "Age-Nasu (fried eggplant)," "Yakitori," offering the delicious taste of Nanbu chicken, "Udon Kaiseki" with seasonal dishes, and "Tosatsuru," a famous sake from Kochi.

Kairi is a restaurant where you can enjoy both premium wagyu (a type of high-quality beef) from Kyushu and fresh seafood from the Bungo Channel. It is in a prime location, just a 3-minute walk from Nakasu-Kawabata Station, with a great view of Nakasu's Deai Bridge. Savor fresh beef from Kyushu simply as teppanyaki (iron griddle grilling), with the cooking method carefully adjusted depending on the cut of meat. The varieties available include Miyazaki and Oita beef, as well as Kagoshima Black beef and Kumamoto beef. Kairi also specializes in fresh seafood thanks to its parent company, a seafood transport business. So they also offer sushi and sashimi prepared with their own twist. Regardless of the preparation method, you'll get to enjoy high-quality dishes that bring out the best of the ingredients. One of the great features of the restaurant is the terrace seating area. It is large and open, so you can avoid being too close to others. When the sun sets, you'll get to admire a stunningly romantic night view o

The Kaiseki Mita Basara Bettei restaurant is an offshoot of the original Mita Basara restaurant. Tomato Sukiyaki is a speciality dish from the original restaurant, awarded Michelin 1 Star for three years running. The Kaiseki (traditional multi-course meal) restaurant offers other unique dishes, such as freshly cooked "rice in an earthenware pot." "Basara" is a popular saying from the Nanboku-cho period that means "breaking free from convention." With this in mind, their Japanese chef has incorporated the essence of various countries' cuisines into his set menus, which you can enjoy in the glitzy Roppongi district.

Steak Maruyama offers a wide variety of Hokkaido's unique ingredients along with splendid performance. As the restaurant is adjacent to Maruyama Park, it is in an excellent location to enjoy a meal while viewing the scenery of the four seasons. The popular choice is the "Kaisen Nikusen Course," to savor both fresh seafood and selected Hokkaido's beef steak. There is also a large selection of wines to pair with the cuisine at the main branch. The list selected by the sommelier will support a wonderful pairing. The counter seats are the best part of the teppanyaki experience, where you can enjoy the food with all your senses. It's a superb restaurant suitable for special occasions, such as client dinners or anniversary celebrations, providing a wonderful time with your loved ones.

They offer Yokohama craft beer, fresh sashimi, and plenty of Western food that has taken root in Japan with modernization! The most delicious fresh fish is stocked daily from various fishing ports, such as Toyosu. The chef himself handles live fish right in the restaurant! You can enjoy the authentic taste here. 

It is not a typical yakiniku restaurant but a fancy one with a bar counter. The views from the window have been highly praised. Besides yakiniku, everything on the menu, including the roast beef, is homemade from the freshest ingredients. They also have several alcoholic beverages available, including rarely seen domestic makgeolli, local pure rice sake, and domestic whiskey from even non-major manufacturers. Salad and vegetable dishes feature abundant use of Kamakura-grown vegetables.

Thick cucumber and crab sauce is our recommended local cuisine. Our salt based "Ushi-Suji (cow tendons)" and our "Crab Croquette" are popular as well. Ishikawa prefecture faces the Sea of Japan, which is where warm and cold ocean currents intersect, making it a rich fishing area. Freshly caught fish are all sent directly from the market in Kanazawa port. We also use vegetables from Kanazawa, such as "Kaga vegetables." Our selling point is our delicious food at reasonable prices. We always make sure to greet the customer and listen to their requests. Please ask our staff what's in season and what recommendations they have for the day, including drinks! The area abounds in delicious local sake (rice wine). We have about 50 to 60 different types of choice sake from all over the country, as well as many types that are difficult to get ones hands on, and not usually available on the menu.

The restaurant offers steaks at reasonable prices, including the extremely rare part "rump cap," which only around 4kg can be taken from 1 cattle head, as well as "outside," "sirloin," and "flap meat. The char-grill island, surrounded by counter seating, is the stage where the professionals prepare authentic charcoal-grilled steaks, which you can enjoy heartily with wine in a casual atmosphere.