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Using plenty of fresh conger eel, our dish, ana-ju, is grilled thoroughly without losing its moisture, and so allows you to savor the innate deliciousness of the ingredients. Please relish the softly-cooked meat and the specially-prepared sauce. Iejima has long been active in its fishing industry. Seafood caught locally is kept live at the kitchen and left to swim: the boast of this restaurant is seafood cuisine that brings out the ingredient's freshness. We devote ourselves daily to culinary training and research to make our customers smile. Our motto is, "Present a flavor that we ourselves find truly delicious and that will have our customers wanting to return time after time." The pride of our culinary hotel is a space where you can enjoy a view of the sea along with fresh seafood cuisine. Please feel free to use this space not just with your family or friends, but also for a couple's anniversary or even with a tour group.

Although a la carte menu is also available, most visitors enjoy course meals at Kappo Uzuki. The course menu shows the chef's true skills. The restaurant decides the contents of the course by asking each guest at the time of reservation. The ingredients change as the seasons go by, using seasonal ingredients as a matter of course, as well as products directly from Toyosu and the region of origin. The restaurant has counter seats where you can dine with the owner in front of you and one completely private room. The private room is for 3-4 persons, protecting your private space.  How many restaurants do you know of where you can confidently recommend for special occasions? If you have not met them yet, please go and try Uzuki. It is a Japanese restaurant suitable for business entertainment and anniversaries, a 5-minute walk from Ebisu Station.

Our "Bonito Tataki (seared fish) with the colors of early summer" is a very seasonal dish, in which dense bonito is lightly seared to a tataki. It's enjoyed with homemade ponzu made with "Hebe vinegar," a Hyuga specialty. You can enjoy varied flavors and textures such as urui (hostas), bamboo shoots and micro tomatoes in this colorful dish. The bonito begin their journey in Kyushu and make their way north along the Pacific Ocean. In order to bring out the delicious flavor of the fresh meat, the surface is briefly seared in direct, strong heat. It is not iced; it is cut and brought out while still warm. Japanese cuisine is often associated with speed, and there are times when it's desirable for dishes to be served quickly. We always strive, however, to make sure that our dishes are prepared carefully and properly and that our customers are served promptly. At Kasane, you can leisurely enjoy dishes made using choice ingredients with carefully-selected sake in a calming atmosphere. We recommend our restaurant to

Located next to Nagoya Castle, on the first floor of the Nagoya Noh Theater, where you can experience Japanese culture, is Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. If you're unsure about what to try, the recommended choice is the "WAfternoon Tea," where you can enjoy 10-12 bite-sized wagashi. It's a popular menu item that offers a Japanese twist to the British afternoon tea culture. Also not to be missed is "Fuwafuwa Wanuki," soft pancake-like dorayaki made with Nagoya's soul food "tsubuan (sweet bean paste)" and butter. The restaurant's black interior is an adult space with a comfortable quietness. After watching Noh or Kyogen, or between sightseeing in Nagoya, why not take a break with wagashi, traditional Japanese sweets?

At every well-established restaurant that has been in business for many years, there are clear and distinct elements that set it apart. For example, at [Kawaei], which opened in 1946, the fluffy and soft texture of the eel is what's unique. The secret lies in the proprietary preparation technique used which switches over grilling without seasoning and instead steams the eel when it's still raw. This style was started by the first generation, and was influenced by the cooking techniques for freshwater fish. Since there's one less grilling step, this helps create a softer finished product, but judging the timing when steaming is completed is difficult, and can lead to breakage and various other problems if the timing is off. This restaurant's distinct taste was created through a time-consuming process of clearing each of these problems through proper selection of eels and investigation of techniques. The result is a dish that's so good it's a demonstration of all that's great about a long-running establishment.

Kawagoe is a small Edo town with an Edo-style atmosphere. In the heart of the city, Kousushi has been loved by both local customers and tourists since its establishment in 1878. Within the spacious grounds with a Japanese garden, the restaurant offers a variety of Japanese cuisine featuring Edomae nigiri and Japanese dishes in three spaces: a Japanese-style dining room, a tatami room, and a sushi counter. The Japanese-style dining room, providing a casual atmosphere to enjoy the taste of a ryotei restaurant, serves not only seasonal bento boxes and sushi but also vegan meals and courses, as well as Unaju (rice topped with eel) for Muslim customers to accommodate dietary diversity. The tatami room at the back of the restaurant overlooking the garden is a completely private room allowing diners to savor seasonal kaiseki meals surrounded by a Japanese atmosphere. The sushi counter, serving Edomae nigiri sushi, gives diners a realistic experience of watching the chefs at work up close. When visiting the restauran

Located on the street facing Kurayoshi Station on the JR Sanin Line in Kurayoshi City, Tottori Prefecture, Kimiomou Tsubame no Kurashi is a popular izakaya (Japanese-style pub) that serves original and creative cuisine inspired by Chinese cuisine with a Japanese and Western flavor. Its popular dishes include the "Meat Platter" with meat carefully selected for its lean flavor and slow-cooked, the " Addictive Shumai" made by the owner who honed his skills in a Chinese kitchen, and the authentic "Sichuan Spicy Chicken" with authentic seasonings. The restaurant has counter seats, table seats, and two private rooms that can be connected to accommodate up to 16 people. There is also an all-you-can-drink course suitable for various occasions, from girls' parties to welcome and farewell parties and social gatherings. Other than "Perfect Black Label" draft beer, which is available only at a limited number of restaurants, natural wines, and junmai sake from all over Japan are also provided.

Kimukatsu is a millefeuille cutlet made by layering 25 sheets of thinly sliced pork and frying them. The juicy and tender texture is its greatest appeal, and you can choose your favorite flavor on some menu items. It is also good to order rice set with Kimukatsu or pair it with alcoholic beverages. The rice is cooked at the same time as the cutlets are fried, so the rice is always freshly cooked and served in an Ohitsu (wooden rice container). If you want to try beef, pork, and chicken millefeuille cutlets, the "Beef, Pork & Chicken Assorted Set Meal" is a good choice. The restaurant has a calm atmosphere allows you to enjoy your meal leisurely. It is a stylish and cozy space that even women can feel comfortable entering alone. It's perfect for client dinners, family dinners, and couples dinners.

Enjoy various dishes that go with sake (Japanese alcohol), such as [Kinosuke Teishoku] with dried fish perfectly grilled by a skillful chef over Binchotan charcoal, [Charcoal Grilled Sagami-Ayase Pork] using a juicy brand pork with a savory taste, and [Assorted Sashimi of Local Fish Sent Directly from Manazuru] with fresh carefully-selected seafood. A variety of sake is also available. Those exquisite dishes are good for your mind and body. Regardless of whether drinking alone or cheerfully with someone, casually visit this clean and relaxing space with table seats, Japanese tatami rooms, and counter seats. Many foreign tourists visit us to fully enjoy authentic Japanese cuisine, as we are located in Hakone-Yumoto, a famous sightseeing spot.