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Soup stock, eggs, and water are mixed together and left to blend before cooking. The omelette is rolled rapidly over and over in order to produce the fluffy texture of which the chef is proud. The rice is a blend of Kyotamba and Omi. Its fluffy taste makes the accompanying dishes even more delicious. The ingredients are mainly from the Kyoto area and are always extremely fresh. All the vegetables are sourced from a local greengrocer. The kitchen is completely open, so customers can see us conscientiously and devotedly preparing their food. Our "Large platter course", in which all the diners can enjoy sharing the heaped platters, includes plenty of food and is just right for a party with good company. The tatami mat area on the second floor can be partitioned into private rooms for 10 or more customers, and is perfect for parties.

This is the local cuisine from the chef's hometown in Akita. The Kirintanpo are each carefully made by covering skewers in pounded rice and grilled separately. Koshu red chicken thighs and a variety of mushrooms, onions and burdock, are each articles of uniquely brilliant flavor. As in the "Kiritanpo Stew" and more, the soup we use is also handmade, made by thoroughly boiling the chicken bones for 8 hours. The flavor that draws out of the bones has a distinct body, rich umami flavor, and a refreshing taste-cooking's secret key. We keep careful watch over our guests as well: "It looks like their glass is empty." "Maybe they are still eating." We aim to give our customers a smooth reception and visit the table before they make an order. It is only 5 minutes walk from any train line that serves Fujisawa station. "Shunsai Kushiyaki Dokoro Shoku" is a great izakaya that never uses any chemical seasoning and makes slow-cooked and labor-intensive food. You can enjoy the fresh taste of sake from our stock of barrels

We give customers such a warm welcome that they even come and have a leisurely lunch with us on their days off. We serve a huge variety of dishes, from our yakitori (grilled chicken skewer) and kamameshi (rice, meat and vegetable cooked in an iron pot) specialties, to salad. We offer a selection of beverages, including locally produced sake and shochu (Japanese alcohol). On weekends and public holidays we open from lunchtime, which means that women and single diners are most welcome to pop by. Please feel free to consult with us and make inquiries about our banquet menu

Sou quietly stands at the back of the first floor of a building on Yayoi Tengu Street in the center of Beppu, an international Onsen (hot spring) area. It is a restaurant that serves creative Japanese-based cuisine that presents the charm of Oita's ingredients. The experienced chef offers delicious dishes that will touch the senses using seasonal vegetables grown in the fertile land along Beppu Bay, Japanese beef produced in the prefecture, and seasonal seafood. A la carte and course menus are available, and course meals by reservation are recommended to fully enjoy the best of the restaurant. With sake pairings, you can indulge in an even more enticing experience. The name of the restaurant Sou is inspired by five Kanji which have the same sound, "sou," but different meanings, which are "everything, creating, thinking, refreshing and performing." As the name suggests, there is a lot of multifaceted charm and fun, including a creative space that enhances the delicious food and drinks. In a

By not sticking to one particular cut or brand, we are able to consistently offer high-grade, A5-ranked meat. The "chef's recommendation assorted plate" includes the day's best choices and comes with nine, six, or five varieties of red meat. The chef has gained the ability to expertly discern the quality of meat and fat. We also highly recommend the fresh "hormone (internal organ) assortment plate" as well as our rare cuts. At Itozakura we only cut the meat after we get your order so that it won't dry out or lose its flavor. For our elderly guests we cut up the meat to make it easier to eat. We serve choice meat that goes well with wine. The restaurant is perfect for savoring delicious food in a calm atmosphere, and is ideal for dates and entertaining.

Manten Shinjuku Nishiguchi Branch is a grilled horumon (offal meat) restaurant conveniently located a 3-minute walk from the West Exit of Shinjuku Station. The restaurant attracts customers with its delicious horumon and friendly, energetic staff. Unique and varied horumon is offered, carefully prepared to surprise not only those who love horumon but also those who do not like it, regardless of age or sex. The restaurant is dedicated to creating a place that makes people want to return and say, "I know such a good restaurant."

You can feel ocean winds at [Sushi Daimon] as we are located in front of the bay in Uozu. Enjoy seafood from Toyama served Edomae style at this sophisticated sushi restaurant. We serve fresh seafood mainly from Uozu in Toyama prefecture and from Hokkaido where the chef had training and Tsukiji Fish Market. We stick our commitment to detail including the counter made from a single piece of wood and special-ordered chop sticks using Yoshino Cedar, a domestic brand of wood, to create a relaxant space where you can relax and enjoy sushi. Enjoy the perfect combination of sushi toppings and sushi rice with the perfect hardness that is carefully created by our owner's splendid skills obtained through his rich experiences. Our sushi that can be created only by our owner who was born in Toyama prefecture keeps attracting many people.

Sushi Hoshiyama is located on the third floor of a building in the Kitashinchi entertainment district. It stands still like a hidden-away place, and is an excellent sushi restaurant that has many regular customers. We recommend the classic nigiri. We are particular starting with the rice; we mix red vinegar made from fermented sake (Japanese alcohol) lees into a komai (old rice) blend of rice. The “neta” (sushi topping) is carefully selected from the procurement stage, and then the meticulous work of the sushi chefs brings out the umami (pleasant savory taste). A completely well-balanced nigiri is too delicious for words. There is no doubt that you will be hooked once you try it. The menu - which only features multi-course meals - is extremely varied, with items such as Akashi octopus and amadai (tilefish) included with Edo-style sushi. The seating is counter-only, but the atmosphere should be comfortable even for women dining alone. We hope to see you visit.

A 3-minute walk from Shin-Fukushima Station in Osaka. Nagayoshi Sushi Restaurant is tucked away at the end of a narrow alley. The owner, Mr. Nagayoshi, is a skilled chef who honed his skills at a long-established restaurant that started in Tsukiji. His Edo-mae technique shines through in his meticulous work to take the time and effort to bring out the flavor in each piece of fish. Ingredients are carefully selected by visiting the market every day, and tuna and gizzard shad are shipped directly from Tsukiji. The restaurant's meticulous attention to detail is evident in items such as sushi rice, made with a combination of two types of red vinegar. Although the sushi is authentic Edo-mae sushi, the prices are reasonable. In addition to hand-pressed sushi, the restaurant also offers a wide variety of seasonal snacks that go well with sake. This modern Japanese-style restaurant has private rooms perfect for entertaining clients and dinners. The relaxed atmosphere and the friendliness of the owner explain why the