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Our "Charcoal Grilled Clam" was born out of one sole desire: to create an authentic clam dish. We lock the clams with a joint, so that they won't open as we cook them, further concentrating their flavor. An exquisite taste, full of aromas that expand in your mouth-that's what it is all about. Fresh clams are shipped to our restaurant daily directly from Kujukuri in Chiba Prefecture. We also import seafood directly from a trusted supplier in Amimoto. The freshness of the clams is important, but size also plays a crucial role: only clams of an adequate size are used in our "Charcoal Grilled Clam." Our restaurant is centered on course menus, but many of our regular customers also order our dishes a la carte, ordering only the soup on a cold day, or only our clams and wine. Our restaurant is located in renovated building, which once served as the residence of the German ambassador. The floor design, inspired by the town of Nice, in France, revolves around an open space layout, offering a relaxed and pleasant din

We are a doughnut shop in Kyoto Tower Sand to offer healthy doughnuts without using eggs. All of our doughnuts are hand-made, original, using natural yeast. Enjoy the nice and chewy texture of the dough using natural yeast. There is a variety of flavors such as standard [Plain], sweet-and-sour [Strawberry with Grains] with a cute look, [Kinako (a soy bean flour) made with Tamba Black Bean], and aromatic [Cinnamon Grace], and other various limited-season flavors. Our doughnuts are recommended for children with an egg allergy, a tasty healthy gift, and a souvenir. Flavors using Japanese ingredients, such as [Kinako Made with Tamba Black Bean] and [Matcha Green Tea], are especially popular among foreign guests. 

Tomita, located near Shirakawa Park, an oasis in Kumamoto City, has been a local favorite since its establishment in 2008. The owner, Mr. Tomita, a dedicated Japanese cuisine chef, creates various dishes using natural fish from Kyushu and seasonal ingredients from all over Japan and serves seasonal kaiseki (course-style meal). The menu includes four different courses for both lunch and dinner, which are available by reservation only. Also serves special lunchtime courses on weekdays only. Each dish is a surprise and a sensation, blending traditional techniques and new tastes. It stimulates the five senses and burns into memory. The restaurant was relocated and renovated in 2020, and the space is filled with the beauty of Japanese tradition. Both counter and tatami room seating are private rooms to welcome guests, another of the restaurant's proud traditions. The courses end with a cup of matcha green tea prepared by the owner, which leaves a rich aroma and taste that fills you with a happy aftertaste.

Niku Bakuren is quietly located in Kokubunji, Kita-ku, Osaka-shi, a few minutes from Tenjimbashisuji 6-chome Station. An old private house that retains an old-fashioned atmosphere has been renovated and transformed into a yakiniku restaurant that welcomes guests from Japan and abroad. Here, you can enjoy various course meals featuring carefully selected Japanese black beef. The "Takumi Course" allows you to taste Chateaubriand, known as the king of meats, and the "Waokanjiru Course" will enable you to fully enjoy the four seasons of Japan with appetizers that blend Japanese and Western flavors. The restaurant's relaxed atmosphere is full of Japaneseness, and it is highly recommended to guests visiting Japan from overseas.

Katsumata offers a course menu featuring Japanese beef in a private space. The ingredients are selected so that Japan's four seasons can feel, without limiting the region of origin, as "not being particular is the greatest commitment." The main dish, "Beef Steak," allows you to enjoy the flavor of Wagyu beef. You can watch the chef's brilliant handiwork at the counter with a Teppan (iron griddle). The dishes using soup stock carefully prepared over a long period are also fascinating. The fresh vegetables are served in dishes with the flavor of the ingredients locked in. Various alcoholic beverages, including sake and natural wines, are available. The restaurant has a relaxed atmosphere as it is a members-only restaurant for domestics. Enjoy the special experience of being able to enter the restaurant for a limited number of people only. (Please make requests for ingredients, including allergy accommodations, up to 3 days in advance).

Nikuko is a restaurant that serves Japan's finest Kobe beef, raised by the country's best specialists with particular attention to pedigree and age in months. From the appetizer to the final meal, it offers a blissful meat experience with the "Oomakase Course," which is all about meat in pursuit of the original taste of the ingredients. Other than meat, only carefully selected ingredients are used for the best taste. The L-shaped, full-open counter with eight seats is a chef's table where you can enjoy the cooking process. It can be reserved for private parties of 6 to 8 people. The restaurant also has a completely private room, ideal for important business entertainment and anniversaries.

Under the theme of "local production for local consumption," this casual Yakiniku restaurant offers a combination of Yakiniku made with Okinawan ingredients and flavorful Awamori. The recommended menu items are the "Agu Pork Assorted Platter," which allows you to taste Agu Pork, the Okinawan native pig breed, in Yakiniku style, and "Today's Selected Platter," which features carefully selected parts of the prefecture's Japanese beef. Of course, the restaurant also serves plenty of fresh vegetables grown under the Okinawan sun. In addition, Awamori, an Okinawan liquor, is a perfect match for Yakiniku and can be enjoyed with soda or on the rocks. The tableware uses Okinawan ceramics such as Yachimun and Ryukyu glasses, allowing diners to savor their meals with both their eyes and tastebuds. Niku Kumoji is perfect for a date, entertaining guests, or creating memories of your trip to Okinawa. The delicious Yakiniku and flavorful Awamori will add color to any occasion.

Miyori offers a variety of meat dishes made with high-quality Black Wagyu. Not only can you taste the "Hitsumabushi (eel bowl)," but also the "Gyumabushi" with beef. The sweet and spicy meat repeatedly dipped and grilled over a charcoal fire to soak up the sauce goes great with rice. First, enjoy the rich flavor of the meat as it is, then add condiments and dashi for an elegant taste. It's a luxurious dish that allows you to savor three different flavors at once. A wide selection of wine is also available. The restaurant has counter seats and private rooms, making it suitable for various occasions, from a post-work drink to client dinners and gatherings. The jazz music playing in the background adds to the pleasant atmosphere, and you might end up staying for a while. It's an exceptional place to spend quality time.

At Nikusho Jade Kanazawa, diners will have a chance to experience the tasteful Noto beef yearly available only in 1000. The meat is high in oleic acid which is contained in the fat with tender texture and rich in flavor. Range of dishes using Noto beef includes [Specially assorted meat dishes (3 different cuts)], [Lean meat plate] and other delicious offerings. We have locally brewed sake (Japanese alcohol) from Ishikawa, shochu (Japanese alcohol), champagne and Cava sparkling wine to pair with the meat. Selection of wines totals more than 40 and some bottles are served at reasonable rate and others at 80,000 JPY. Enjoying the delectable dishes and beverages in a town house style interior is a treat.