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Kibune WHAT'S allows you to savor the finest brand of beef while feeling the atmosphere of the ancient capital. It offers a variety of courses, mainly Yakiniku (grilled meat) and Shabu-shabu (boiled meat slices), using carefully selected Wagyu beef. Kawayuka, a traditional Kyoto-style river terrace, is surrounded by rich nature and provides a pleasantly cool atmosphere, perfect for hot summer days. Private rooms are also available for guests to enjoy their meals in a relaxing atmosphere. The restaurant is ideal for various occasions, from celebrations for special events to business entertainment.

A Sukiya-style building in Kioicho. This miraculous space is the restaurant Fukudaya, one of the best restaurants in Japan. Founded in 1939, its first head realized food and facilities based on the aesthetics of Mr. Kitaoji Rosanjin. Fukudaya has served Japanese cuisine as art with seasonal tastes and beautiful spaces ever since. The menu has monthly options for lunch and dinner. The dishes have seasonal scents and great flavors. These flavors let customers feel the joy of the mountains or beaches in a big city. They own more than 2,000 pieces of Rosanjin's pottery and handicrafts. Some dinnerware and art by Rosanjin are displayed in various places. Since 2020, they have held Rosanjin Society meetings, where members enjoy seasonal tastes of dishes by Rosanjin. Customers can feel the essence of transcendent beauty and colorful tastes.

Right next to Otaru Station. Located in the Otaru triangle market, the Takinami Shokudo offers fresh seafood daily, attracting many people, from locals to tourists. The most recommended dish is the Wagamama Bowl, for which you can choose 3 or 4 items from 9 popular toppings you like. They serve the freshest ingredients every day, as the owner says, "We are a restaurant in a market and also a seafood shop, so our insistence on fresh and tasty ingredients is only natural". Photos of dishes are posted at the entrance and throughout the restaurant. There is a menu, but diners have fun looking at the pictures and choosing what they want. The dishes are hearty but subtle, in generous portions, and reasonably priced. The bounty of Hokkaido is so great that it almost overflows the bowl, so enjoy it!

To maximize the flavor, we first grill the conger eel bones, and then use them to make our stock for our Nimonowan (boiled dish). This dish takes the utmost care in order to maximize the flavor of all the ingredients. Nimonowan conger eel is dusted in its own offal, which creates a silky texture. Many people believe that conger eel has an unexciting taste, but the texture and rich, savory flavor of Awaji conger eel are truly exceptional. In our soup or sashimi, you will fully experience conger eel's natural flavor. Since many of our customers are older, we insist on preserving that generation's flavor traditions. Nevertheless, eating the same food repeatedly can become dull, so we also offer different items like the bouillabaisse of Occidental cuisine. For the Japanese kaiseki (traditional tea ceremony fare), which is meticulously prepared, a great deal of creativity is used in creating a genuine feel for the season. Tart flavors are used to stimulate the appetite in the heat, and food to warm oneself in the

To make the traditional sushi of stuffed squid, rice is mixed with gourd shavings, ginger, and nori seaweed, before being stuffed inside a softly-cooked squid. The rich sauce mingles intricately with the spices and gently-fragrant citron, giving the dish an exquisitely balanced touch. Abalone attracts many passionate fans with its aroma, soft texture and elegant flavors. We do our best to get it when good abalone is in the market. We simmer and soften it in nihonshu (sake), making it suitable both for nigiri and as an appetizer. There is no need to feel formal, because we are "long-established" and "Edo style." The most important thing is that guests feel comfortable eating with us. We especially make sure that first-time guests feel welcome and relaxed. The store was built in 1952 by the current owner's parents. It retains the original form, except for the glass doors that used to be reed blinds and a newly-installed refrigerated display case. Even the original ceiling fans are still in action.

Kobe Beef DAIA is operated by a specialist in Kobe Beef, which boasts the world's most enormous volume of Kobe Beef handled. The beef is purchased as whole head, processed in the company's central kitchen, and delivered fresh to each restaurant, so you can have not only steaks but also meat sashimi, meat sushi, and yukhoe. For the steak, in addition to sirloin and fillet, the "exceptional rare cut," which comes from the lower of fillet and sirloin, and "ultimate red meat," are also available, which is an advantage of buying whole cows. To maximize the "sweetness, aroma, and aftertaste" that is the charm of Kobe Beef, the restaurant uses only in-house products, including soy sauce, wasabi, and condiments. Enjoy the superb taste of Kobe Beef by professional chefs who have been pursuing the purity of Kobe Beef at this Nihonbashi-Muromachi restaurant.

Opened in May 2024, Shinsengumi Shinsaibashi Branch offers authentic, top-quality Wagyu beef, with a commitment to buying whole cows of Kobe beef. Kobe beef, one of Japan's three great brands, can be enjoyed fully in steaks, hamburgers, and yakiniku (grilled meat). The female cow's characteristic fine texture of meat, sweetness and richness, melting touch, tenderness on the tongue and deep flavor are addictive once you try it. With the motto of "delivering the first wonderful excitement with the taste of meat to all customers," this specialty restaurant provides a relaxing time equipped with semi-private rooms and private rooms. A "VIP Course" is available for international tourists, allowing them to fully taste the charm of Kobe Beef, which attracts the taste buds of all over the world.

Kobe Beef Steak SAKURA is a restaurant that offers a memorable dining experience with courses of premium Kobe beef and seasonal ingredients. A5 grade Kobe beef is served in two ways: as teppanyaki steak and teppanyaki shabu-shabu (sliced meat parboiled with vegetables). The restaurant enchants guests with courses full of ingredients from the sea and land, including colorful appetizers, chawanmushi (egg custard) finished on the griddle, rice freshly cooked in an earthen pot, and vegetables that are simply grilled to bring out their natural flavors. They stock ingredients of the highest quality, including seafood that is indispensable to teppanyaki, such as prawns and abalone. The interior is decorated to represent Japanese aesthetics that create an extraordinary atmosphere, with colorful paper lanterns made of Japanese washi paper and golden leaf folding screens with drawings of cherry blossoms and dragons. Indulge in the thrilling performance and attentive hospitality at the three counters in the restaurant.

Our 'Tamba Free Range Chicken Panache with Exquisite Organic Vegetables' is a luxurious treat born from an encounter with a supplier in Kitatamba, which lets you savor every part of the chicken on one plate. But when you say Kobe, you think beef, and I also offer the choicest lean A4 to A5 grade sirloin cuts. With just the right amount of marbling and low melting point of fat, my beef possesses a refreshing aftertaste and sits lightly on the stomach. I'm the chef as well as the general manager, so I start my morning by looking over the guests' comments, as well as spending my days observing their reactions in the restaurant in order to offer meals and service that are a half-step ahead of their desires. My restaurant is in the auberge-style Kobe Kitano Hotel, and from the moment you check in until the time you check out, you'll be utterly satisfied with the relaxing atmosphere and delicious food. I recommend this place for intimate friends, parents and children, and anniversaries with that special someone.