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Cafe Marugo stocks delicious peak-season coffee beans and roasts them in the cafe. We roast the beans when you order, resulting in a cup that brings out the maximum distinctive flavor of the coffee beans: a superb balance of bitterness, acidity, and savoriness. The quality of the beans and degree of roasting, as well as the drip technique, create a coffee whose flavor is strikingly different. So that you can adaptably meet the unpredictabilties of the day, meticulous attention is paid to the brewing of this coffee, and when you take a sip it is a moment of pure bliss. I don't want to force an exacting atmosphere. So that visitors can enjoy the coffee in relaxation, I have purposefully not done anything special. People can enjoy it as they please. This comfortable atmosphere is another appeal of the shop. The cafe interior makes abundant use of natural materials and soft lighting. Even time seems to relax in this comfortable place. You'll want to visit for many situations: dates, chatting with friends, or rela

Enjoy delightful dishes taking advantage of the rich regional seafood paired with different seasonal tastes. Not only is Mie just famous for its seafood, but Owase's location-facing both Ise-Shima and the Kumano Sea-makes it a seafood destination as well. We are committed to bringing Mie's rich local flavors from Kumano to Ise. We focus on local ingredients like Mikumano Beef, Kumano Chicken, and seafood from Ise and Owase. Our decor is heavily French-inspired, but by no means are we an ultra-formal dining destination. We are a local restaurant where you can feel at home and enjoy our delicious menu with friends.

We are particularly proud of the Shinshu salmon we serve as a cold appetizer. An assortment of colors, the dish colorfully arranges salmon with carrot, mimolette and mango. Enjoy our original combinations with an emphasis on elegance. Our home prefecture of Kagoshima is a treasure trove of fine foods. In addition to vegetables, fish, beef and pork, the rich selection of local foods also includes distinctive kurobuta (Berkshire pork) and goat from Kikaishima island. Our future goal is to seek the best ways of incorporating these ingredients into fine French cuisine. We prepare food with careful attention to all aspects of the cuisinal art to produce the most pleasant dining experience, including appropriate serving size, speed of preparation and timing of presentation. From the windows of our restaurant situated along the Megurogawa river, you may savor the view that changes according to different seasons. More than just the fully blooming cherry blossoms of early spring, each of the four seasonal transitions

If you would like to have a delicious okonomiyaki in Hiroshima, please visit our restaurant with good access just 3 minutes walk from the station and fully enjoy our delicious okonomiyaki and teppanyaki dishes. The most popular menu is [Okonomiyaki Denko-Sekka] where the dough is surrounded with fluffy egg, and green perilla is used to accent the taste. This exquisite okonomiyaki is light and fluffy, as air was beat into it to bring out the more savory and sweet tastes of vegetables. You can also enjoy the delicious tastes of Hiroshima with our teppanyaki with oyster, Momiji Pork, etc. You can regain your energy with our dishes together with the local alcohol drink [Hiroshima Highball] containing locally harvested lemon. Eat your fill of our teppan dishes that are cooked in front of you, while enjoying the cheerful and live atmosphere. Please visit us and have such a happy time.

A single house stands in a residential area, a short distance from the train station. Marked by a small sign that says [Drammatico], this is a community-based restaurant in Ogikubo loved by the local people for about 20 years now. The head chef, Chuya Shigeoka, describes his ideal for the restaurant as follows, "a restaurant that provides quality to people's daily lives rather than just for special occasions." Just as he says, people can enjoy a casual meal here without the need to be overly formal. The authentic taste and friendly atmosphere is what has attracted people's patronage for so many years. The restaurant serves fish selected by the chef personally on visits to the Tsukiji market, dynamically charcoal-grilled meat, exquisitely fresh vegetables supplied by farms nearby, and authentic dolce developed based on the chef's experiences working in Italy. The chef's choice course features plate after plate of dishes with a sense of power and urgency. The Italian cuisine leverages the unique char

This sushi has exactly the right amount of flavor, and accepts no substitutes in any aspect of the preparation. The apparent simplicity is exactly why it is so difficult to prepare. Just as my father made sushi for over 30 years, I continue to devote myself to it tirelessly every day. I'm taken by the beautiful coloration and juicy meat of the Sangenton pork, and have it delivered directly from Kagoshima. I personally oversee which tuna to buy from the Tsukiji market. I can't make any compromises if I want to have delicious ingredients in stock.

Echizen is a crab restaurant where you can enjoy crabs from Hokkaido in elaborate dishes. Seasoned to perfection and delicately cooked to the second, each dish is a work of art. You can also enjoy premium sake selected to match the cuisine. In addition, about 20 types of wine, including those from the Kenzo Estate Winery, have been added to the menu, offering a variety of pairings. From the moment you step onto the premises, you will feel a sense of the extraordinary. The restaurant's interior has a relaxing atmosphere with modern Japanese decor. This restaurant is suitable for special occasions such as dinners, dates, and special days. Why don't you and someone special experience a quality moment with excellent cuisine?

Light, yet substantial. The shrimp and yuba broth brings out the flavor of the eggplant. Namafu (wheat starch) has a pleasant springy texture and is highly nutritious. Enjoy a range of namafu dishes, from the basics like namafu dengaku (namafu baked and coated with miso) or deep fried namafu, to original creations like eggplant and namafu miso gratin or namafu fried in breadcrumbs. Ginnan uses traditional ingredients, like yuba, which gives it the air of a classic Kyoto restaurant. However, the staff members work hard to make sure that young people also feel welcome. The menu features a substantial range of original creations, including yuba omelet and fresh spring rolls wrapped in yuba.

We use local ingredients like Akashi sea bream and Nushima conger eel. We also use carefully-selected seafood from all over Japan, including Tsushima tilefish, Nagasaki black abalone, Boshu clams, and Noto rosy sea bass. You can also enjoy the charming, seasonal flavor of Rishiri and Yura sea urchin. We are proud of serving the freshest seafood and vegetables. We visit the markets in Ohara every morning, and we get our Kamo eggplant and other Kyoto produce from reputable farms in the area. During winter, we offer traditional, old-fashioned suguki pickles made by Kamo farmers. In both chilled and warm dishes, we use special and gentle ingredients that make our guests feel relaxed. We are just thrilled to see our guests leave here feeling reinvigorated after a leisurely meal. Our rice is cultivated on the slopes of Mount Ibuki, in Shiga Prefecture. We polish our rice ourselves before using it. Boiling the grains in an earthenware pot in a high-heat stone oven makes them soft, fluffy, and sweet. Enjoy our except