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Kioicho Kichiza is located in Kioicho, Chiyoda-ku, an easily accessible location in the middle of Tokyo and Shinjuku stations. Its entrance is on the basement floor, making it a hideout for adults. The space is a calm and relaxing place with a stately yet luxurious atmosphere. When you open the door, you will find a bar space to enjoy drinks before or after dinner. Past that, there are tatami rooms and table seating. These three spaces tell a story about the history and background of the three families in the Edo period and provide "Omotenashi" in different settings. Using carefully selected ingredients from all over Japan, the restaurant offers kaiseki cuisine, shabu-shabu, and sukiyaki. You can savor the cuisine with the skills of artisan chefs, seasonal tableware, and quality service.

Our restaurant's pride and joy is a dish that offers the luxuriant flavors of our dashi broth made with kombu (seaweed) from southern Hokkaido. The compatibility of the clear, flavorful dashi with seasonal local vegetables is extraordinary-a flavor capable of warming the depths of your heart. We use Yamada rice, grown in the Ayagawa River Basin, a place with long daylight hours and excellent drainage. This superior product has a concentrated sweet flavor and moderate stickiness. It is perfect for Japanese cuisine and is the traditional rice used in Japanese hot pot dishes. Our restaurant has not been open long, so we are working hard to generate loyalty. While we of course focus on serving hot dishes while they are still hot, we also constantly keep an eye out for any subtle signals from our guests so we can improve service. Our course menu is the star of the evening, offering several samples of delicious Japanese cuisine. All of these dishes are intended to be paired with sake (Japanese alcohol), and we are

Jellied foods are available everywhere now, but our restaurant has offered them ever since its establishment. Through a great deal of trial and error into aspects such as the firmness of the jelly, we have arrived at our current style. We want to get ingredients that are just right so, as a matter of course, each morning we head to Tsukiji market (the central market in Tokyo). We use meat such as House Burgaud duck from Saran in France, Australian racks of lamb, as well as Japanese meats such as Daisen chicken, Akita pork, and ezo deer from Hokkaido. We aim produce great cooking every day. The important thing is mastering the essentials. We aim to show our customers how wonderful French cuisine is. If cooking were a drama, the table would be the stage where you experience it, a place where romance comes to life. We have nine tables that seat two, and these can be used for a date or special occasions. They are the stage where you can calmly enjoy the drama as it unfolds.

Firstly, the stock made from skipjack and kelp is prepared, then extra skipjack is added to the stock. The "takiawase" has the flavor and aroma of this stock. The combination of the stock with the ingredients, with their delicate flavors, is an example of real Japanese cooking. We don't have any particular preference for the area in which ingredients are produced, as long as they taste great. In winter, we grill or stew top class cod that comes from Himi in Toyama prefecture. In addition, in winter, we also serve buri (yellowtail), and firefly squid; in fall, warasa (yellowtail), and inada (yellowtail) that also come from Himi. We welcome children as long as can behave well and not disturb the other customers. We want to be the kind of restaurant that provides small children with an opportunity to taste real Japanese food.

MATSUO is a restaurant run by a couple born and raised in Kyoto, serving creative cuisine using Kyoto ingredients. Its signature menu item, "Wagyu Don Set," served with a unique cooking method, uses Japanese black beef and is available in three different choices depending on the amount of meat. The set includes Kyoto pickles and Kyoto-style beef stew. There is also a selection of carefully selected local sake that changes with the seasons and Kyoto's local beer. You can enjoy the unique taste of Kyoto. The restaurant has counter seating with a view of the garden, perfect for anniversary dates, business entertainment, and various other occasions. Located just a 3-minute walk from Kitano Tenmangu Shrine, the restaurant is recommended not only for locals but also for visitors.

Senkoudo lets customers enjoy sushi and Japanese cooking in a luxurious space for reasonable prices. It offers sushi with carefully selected seasonal ingredients, prepared carefully and reasonably priced. Also, char-grilled dishes grilled over shichirin (a small clay cooking stove) are available. The food can be enjoyed with around 50 varieties of Japanese sake. In this Japanese modern space with a relaxing atmosphere, moments of bliss are served with seasonal masterpieces, excellent sake, and high-class customer service. It can be used in various situations, including meals with that special someone and entertaining. 

Kobe Beef Daia continues to pursue Kobe beef, from stocking to serving. They purchase and stock whole heads of authentic Kobe beef so customers can enjoy sirloin, tenderloin, lean meat, and even rarer cuts. The steak is highly recommended for those who want to savor Kobe beef's taste, fragrance, and texture. In particular, the Kobe Beef Sirloin Steak offers melty textures and the smooth fat's delicious flavors. Other ingredients are also selected from Japan's finest quality products to create a sense of seasonality. Every seat has a copper plate installed, so guests can adjust how much their meat is cooked. The restaurant's interior is designed to provide a sense of Japanese beauty and has been well-received by foreign customers. Recommended for anniversaries and entertaining, as well as for dining when you travel to Asakusa, Tokyo.

We carefully choose our meats, allowing them to mature so that our customers can wait until that moment of utmost deliciousness. Our specially-prepared steak is served rare, but can be grilled to any level at your request. We use both Kobe and locally-raised Japanese Black beef. Making the best of our qualification as a "Meat Specialist", only beef that has been critically evaluated and agreed upon is kept in stock. In order to maintain such quality meat, we place great importance on cultivating good relationships with our suppliers. We consider offering our ingredients at the height of their deliciousness to be of the biggest value to our customers and accept no compromise in their selection. Additionally, it is important to us to create a calm atmosphere where food can be enjoyed rather than rushed. It's important to provide an atmosphere suitable for customers to enjoy their dining experience. At this location, live performances on a grand piano serve to enhance this experience. Let these dulcet tones prov

[Hot plate grill] and [Okonomiyaki] (savory pancake with various ingredients) are served making a good use of the original material. [Kobe Rokkodo, Gyunta] is loved in the home town of Hyogo.The first restaurant in the Tokai area opens in Dai Nagoya building. The restaurant has become popular among young people thanks to a combination of selected barbeque offal and fresh vegetables, and mariage of hormone yaki (hot plate grill) and local rice wine from various places in Japan. One of the attractions is the live cooking in front of the customers.The live feeling of heat, sound and smells. For lunch time, a set menu of okonomiyaki (savory pancake with various ingredients) with barley rice and soup is very popular due to its high cost- performance. The soup of the set menu is a [beef, chicken with herbal soup] containing a lot of collagen. It is made from ox tail, chicken bone, Korean carrot and herbs cooked for hours. It is booming now.