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Thick, hand-rolled pici pasta is tossed in a rich combination of tomato sauce and sauce americaine. Please enjoy our specialty Pici. Our vegetables are organically grown in nearby Uda City. We use a trusted distributor in Hokkaido to send us authentic Ezo venison. Our Japanese tiger prawns are shipped directly from the port, meaning we get them even fresher than the market, so you can enjoy the freshest possible flavor. We want our customers to relax and enjoy their meal, so we focus not only on the flavor of our food, but also on not interrupting conversations with unnecessary services. Our spacious restaurant has only counter seating at our beautiful lacquered bar. When the weather is nice, we also offer terrace seating. Nara is an old city without many tall buildings, so you can take your time and enjoy your meal while looking out over the low Nara skyline.

With domestic quail marinated for over four hours in herbs, honey, and balsamic; thoroughly grilled over a charcoal fire; and served with carrot souffle and salad, this dish is Chef Hamazaki's specialty. After taking the time to allow the flavor to completely permeate the quail meat, it has a characteristically rich taste. He likes to know the faces of the producers of his ingredients. For Japanese spiny lobsters in particular, he stocks while they're still alive and fresh, primarily sourced from his birthplace of Kagoshima. He also stocks the herbs that he uses in cooking in much the same way. Although the menu is fixed price only, the details can potentially be freely fine-tuned by customers who make requests in conversation with Chef Hamazaki. This improvisation is just one of the ways he shows his hospitality. For formal dinners, business events welcoming important guests, and more, the private inner room is the most suitable, where you can experience a calm moment surrounded by a seasonal atmosphere. The

[Ristorante Enoteca Pinchiorri], having the main branch in Florence, is one of the best restaurants in the world. Mr. Keisuke Kuroda was actively working at Tokyo branch as a chef / sommelier for 20 years, then opened [Ristorante Kurodino]. Not only him, but the chef in charge of the kitchen and the manager in the hall have also been working for [Ristorante Enoteca Pinchiorri]. That is why our restaurant has the same tradition as that renowned restaurant. The difference is that we are smaller, more casual, and much more reasonable. However we still offer high-quality modern Italian dishes using carefully selected ingredients and attentive service from the viewpoint of the guests. The spirit and pride of the staff, wishing to offer the best time to the guests, makes our restaurant very attractive.

Italian-grown artichoke Ripieno consists of hollowed-out artichokes stuffed with salted pork meat (guanciale) and vegetables, sprinkled with Parmesan cheese, covered in breadcrumbs and then deep-fried. This deceptively simple dish requires long and delicate preparation. The chef, a meat-lover himself, puts a special emphasis on his meat dishes. They always stock six types of quality meat, including beef from the Aubrac region in France, long acclaimed for the taste of its red meat, Bigorre pork, which is often considered the ancestor of Iberico pork, and Ezo deer meat from Hokkaido. Pleasing the customers is what matters the most. Even if your favorite dish is not on the menu, feel free to request it; as long as they have the ingredients in stock, they'll do their best to meet your demands. Some of their regular customers order without even looking at the menu! The restaurant's 70 seats are always filled with satisfied guests. A bustling, vibrant atmosphere, with a lively service and warm hospitality, also en

As a starter for your course, you'll enjoy our "Inizio Foie Gras Wafers with Japanese Pheasant and Beets." It's the one item that always appears on our monthly course menu. It represents our restaurant's philosophy in plain terms: a fusion of tradition and regionality. We think both the number and variety of the herbs we acquire directly though our vendors will surprise you. We have enough to use a different herb with each dish every month thanks to the great work of our farmers and suppliers. The herbs, orange rinds, and other flavorful items so casually sprinkled on our dishes are the result of time spent rigorously testing each ingredient. That's how we raise the standard for our food to the highest level, and that's the kind of thinking that goes into planning each month's menu. Our restaurant is located on the first floor of the Daibiru headquarters, beautifully constructed during the Taisho era in a Neo-Romanesque style. We aim to offer elegant, formal dishes that suit the classical sophistication of th

[The restaurant's efforts to deal with novel infectious diseases] The restaurant has received Osaka Prefecture's infectious disease control sticker. In order to prevent infectious diseases, vinyl sheets are placed on tables and acrylic screens are installed at the counter seats. In addition, the restaurant is thoroughly disinfected with alcohol, employees wear masks, and the restaurant is well-ventilated as it is located inside a building. Furthermore, no door at the entrance allows dining in an open space. Thank you for being so understanding, and apologize for the inconvenience caused by the infection control measures for safety. All of the staff members look forward to serving you.

Kicko, a well-known Obanzai Kappo restaurant in Roppongi, was renewed as a Sushi Kappou restaurant in the summer of 2023. Mr. Kasai, who has worked in Osaka, Hong Kong, and other Asian food capitals, took over as general manager and refreshed the menu and interior design. While maintaining the tradition of obanzai (Kyoto-style home cooking), the restaurant offers an evolved appeal with sushi and seasonal Japanese cuisine as its new signature. With courses, set menus, and a la carte dishes, it is a great place to enjoy a meal according to the occasion. The "Omakase Sushi Kaiseki Takumi Course," featuring the chef's specialties, provides a luxurious experience of the finest nigiri and Japanese cuisine. The restaurant also has a hideaway atmosphere, with counter seats made of Japanese cypress redecorated when the restaurant was renewed, and a spacious private dining room. It is a comfortable place to relax even if it is your first time visiting, and also a great choice for gourmet travelers to enjoy Ja

RUBY JACK'S Steakhouse & Bar has a stylish, all-glass, urban appearance. The restaurant, directly connected to Roppongi Itchome Station, offers exquisite meat and seafood dishes prepared by a skilled chef who has served in senior positions at some of the world's most renowned restaurants. Selected beef and dry-aged beef are stored in a meat locker by the kitchen, and fresh lobsters and oysters are fresh up from a tank. They are cooked with the utmost care to bring out the best in the ingredients themselves. The exquisite cuisine, wide selection of drinks, and friendly staff in a sophisticated space will provide you with an unforgettable, blissful experience.

Our cook struggled with Karaage and Tamagoyaki when he was a rookie chef, but practice makes perfect! He learned through trial and error and gradually he improved the flavor of the dishes to the point that they became some of his signature dishes. Now you can savor the results of his hard work. There are a variety of dishes one can make utilizing a whole fish. The menu changes depending on the part of the fish used, and the sake pairing we recommend depends on how we prepare it-we're serious about our seafood cuisine. We want all diners at our restaurant to have a good time. We start with a friendly, cheerful greeting, and a smile. This is something we never neglect, no matter how busy we are. Bring the world of Mifune to your table with menu items like the "Late Night Yojimbo Set" or "Real Men Drink Sapporo Beer" that are sure to get the conversation started. Stop by with your friends on the way home from work, or bring your partner.