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Kyuunabe, a traditional dish from Kyoto, is made with turtle and vegetables. Vegetables cooked in turtle broth is a delicious dish. Our kaiseki (course menu) consists of "sakizuke" (appetizer), "sakana" (appetizer), "mukozuke," "otsukuri" (sashimi), "yakimono" (grilled dish), "oshinogi," "agemono" (fried dish), rice in hot pot, miso soup, "kobachi" (small bowl), "tsukemono" (pickled vegetables), and dessert. We use fresh seasonal vegetables and fish to prepare our food here. The chef likes to entertain guests by offering Japanese dishes that express the four distinct seasons of Japan on every plate.

[Fugu Ryori Tomoe] is one of the most renowned Fugu restaurants in Kyoto. The secret of their excellent Fugu dishes is [to age Fugu]. As we use a reservation system, we can slowly cut and age Fugu calculating the timing to offer to the guest. By spending time and effort on this process, the plain taste of Fugu dramatically changes into the rich savory one. The more you chew our [Tessa (Fugu sashimi)], for example, the richer savory taste spreads in your mouth. That is why we ask the guests to chew it at least 30 times. This dish also represents the owner's credible knowledge and deep affection of Fugu. This is the secret to the high reputation of our restaurant. Though a little far from Kyoto Station, it is worth visiting our restaurant.

At Umei, you can experience the charm of fugu (blowfish), from traditional fugu dishes to original dishes in the "omakase course." The owner-chef, who has been honing his skills in fugu cuisine, uses new cooking methods to enhance the taste of fugu to its fullest. The course includes more than 10 dishes, starting with the restaurant's signature creative masterpiece, "Fugu Tataki Yukhoe (seared fugu)." You can fully enjoy the appeals of fugu through such dishes as the beautiful "Tessa (fugu sashimi)," which requires a high level of skill, and "Yakifugu (grilled fugu)," which is grilled right in front of your eyes. The restaurant is located in a small alley in Akasaka, with a large traditional shop curtain and a stylish stone sign as its landmark. Both the 1st and 2nd floors have private rooms. It is a place where people of all ages can enjoy fugu cuisine in a high-quality yet relaxed atmosphere, savoring the true essence of fugu.

Both me and my wife became certified master sake tasters three years ago. we both have different preferences in sake, so we examine one another's choices to put together the best sake selection possible. we also test various methods of drinking sake without a care for conventional styles. Our chef has made all kinds of business connections through his many visits to sake breweries, and we get fresh seafood delivered to us directly from Hachinohe harbor. We serve fresh fish that are rarely found in the area, like greenling, herring, and jacopever. My father still does most of the cooking and serving, but when it comes to Japanese sake, my wife and I run the show. We will not only teach you which one will taste best for you, but also how best to enjoy it. We offer not only delicious seafood and kamameshi (meat and vegetables served in a pot), but also fine, exciting new types of sake for you to enjoy. Whether you are relatively new to sake or a sake lover, feel free to drop by and try us out.

Fujino is a kappo restaurant (Japanese-style cooking restaurant) offering Kawachi Duck so fresh that you can even eat it raw. You can savor the duck in various ways, such as tataki (lightly seared), smoked, or in a nabe (hot pot), with its juices and umami spreading in your mouth as you chew. In particular, the "Kawachi Duck Nabe Course" is a luxurious course that allows you to taste the duck from the appetizer to the final soba (buckwheat noodle) with its broth. The owner, who also has experience as a French chef, creates genre-defying dishes with attention to detail that will satisfy until the end. Duck meat is said to be healthy and popular among women. How about a women's party in a relaxing space with a stylish townhouse-style atmosphere? Wines selected by the owner, a sommelier, and Shochu (Japanese liquor) mixed with Sobayu (soba cooking water) are also available, unique to soba restaurants. It is a restaurant full of creative ideas for adults to enjoy food and drinks.

At FUJIWARA STEAK HOUSE, you can enjoy Takachiho beef raised in the green land of Kyushu. The restaurant offers luxurious courses featuring teppanyaki steaks and sukiyaki using high-quality Wagyu beef that has passed strict screening, along with seafood such as abalone and tiger prawns. Inside the restaurant, which was designed with counter seating, is an adult atmosphere with black tones. Sitting in a comfortable chair, you can enjoy the cooking scene in front of you and smile as you savor the exquisite cuisine. The restaurant is also available in foreign languages, making it the perfect place to entertain important people for business, dates, sightseeing, and other occasions. Savor the blissful experience of a great meal and time with a wide selection of Japanese whiskey, sake, and wine.

Ichinomatsu is a restaurant where diners are treated to seasonal Japanese cuisine that's beautifully presented on exquisite plates. The head chef, who refined his skills at a Japanese restaurant in Kyoto, uses fresh seafood and in-season ingredients to prepare foods that draw one's attention. Only course menus are available for lunch and dinner. Dive into the world of Japanese cuisine with the wide array of foods on offer, such as the [Kisetsu no Hassun] consisting of dishes that represent special monthly events, such as New Year's, Setsubun, and Hinamatsuri (Girls' Day). Even better, the restaurant has private rooms with cushioned floor seating, so you can relax and enjoy your food. Other than that, there's also VIP counter seating on the second floor where the chefs will personally serve up your food. It's the perfect spot for a variety of occasions, so do pay a visit!

Fuuka, located on the second floor of a building near the Hokkaido Museum of Modern Art, has been loved by guests from inside and outside Hokkaido since its establishment in 2010. Mr. Takezawa, a chef with more than 30 years of experience in Japanese cuisine in Sapporo, carefully selects seasonal ingredients from Hokkaido and other regions of Japan and serves a course menu full of seasonal flavors. The dishes are prepared with a "delicious aroma" and have a freshness and presence that makes you feel the aroma of mountain villages, the earth, and the sea, even in the city. The dining experience, which begins with the aroma, moves on to color, and then to taste, is one of happiness and satisfaction that awakens each of the five senses. The best way to experience this is to try the popular "Asuka" course! The restaurant also offers a wide selection of sake, including local sake from Hokkaido, which perfectly matches the restaurant's cuisine. The warm atmosphere is comfortable, and you can enj

Ganso Ebidashi Monja no Ebisen offers Monja with special elaborate dashi broth. The shrimp broth is made by simmering whole shrimp and several kinds of vegetables for 6 hours. It has a rich shrimp flavor. The restaurant serves various Monjas, from standard ones filled with seafood to creative and visually appealing Monja. In addition, okonomiyaki with the original sauce is also popular. There is also a teppan menu that is perfect for side dishes and a wide selection of beverages. One of the best points is that the staff will teach you how to make Monja on the teppan, and from the second one, you can make it by yourself. Gathering around the teppan with family or close friends to savor delicious food is a truly blissful moment. Enjoy the delightful taste of freshly cooked hot items.