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Fujiwara is committed to using the freshest ingredients and serves up traditional Japanese home cooking, brimming with seasonal goodness. The dishes draw on the chef's many years of experience working at a major restaurant in Osaka and his skill as a craftsman. The menu is full of masterpieces to please the eye, as well as the tongue, with breathtakingly exquisite presentation. The restaurant serves a selection of over 100 different dishes, which is born out of the chef's desire to delight his customers. Diners are greeted with a menu of gems; all of them equally delicious. It includes the Sashimi Platter, which contains six or seven kinds of local fish and specially selected seafood from all over Japan, and the Two-Color Grilled Eel, which is fresh eel cooked to fluffy perfection. Six types of sake (Japanese alcohol) are available to pair with various dishes. The simple interior, which uses plenty of plain wood, brings out the beauty of the Japanese cuisine all the more.

We only buy domestic chicken and use the most original spices for our 1/2 fried chicken and we get the #1 best-selling Sakura original offal at Dosanko Plaza (Yuurakuchou). Eat this high-quality offal dish made with nothing but Hokkaido ingredients just once and you'll be addicted! All of our meats are domestic products and our steaks and shabu-shabu (sliced meat parboiled with vegetables) are A5-rank Japanese beef! When available, we also offer fresh, raw tuna but the supply is limited so a reservation is required. We deliver delicious food, safety and peace of mind. We want our customers to relax comfortably, feel great after eating our delicious food and, of course, be full. We continue working hard day after day because there is nothing that makes us happier than to see our customers return home with a smile on their faces. We'd love you to come relax with us in our home. Please enquire within if you'd like to rent the restaurant out for your own private event.

[Japanese Cuisine Yamazaki], one of the best Japanese restaurants in the Hokuriku district, is gathering attention by gourmets all through Japan with the motto of [seeking for the dishes that can be found only in Toyama]. Mr. Koji Yamazaki, the owner, decided to be a chef when graduating from junior high school and had training at renowned restaurants in Tokyo and Osaka, then came back to Toyama to open this restaurant. He says "when I was training I always visited renowned restaurants on my days off such as [Sakurada] and [Arashiyama Kitcho] to study their tastes which is a good memory for me now". After spending his days off to visit such renowned restaurants, he noticed that it was important to follow the fundamental factors of Japanese cuisine such as following the basics thoughtfully and cleaning carefully. Therefore, our one and only motto is [to express the seasons of Toyama] with the essence of Japanese cuisine.

The Hataga region of Aki-ku is about a 30-minute drive from center of Hiroshima city. In an undeveloped woodland area with terraced rice fields all around, there is a sloping road just wide enough for one car, and a single barn stands at the top of the hill. This building is [Hanao], one of Hiroshima's famous Kaiseki restaurants. The head chef, Satoshi Ozaki, has over 40 years of experience, and he runs this restaurant by reservation only, serving only a few groups per day. The concept of hospitality within Japanese tea ceremony, which Ozaki has learned for many years, forms the foundation for his method of customer service. In his own words, "I take pride in personally selecting fish and vegetables at the market every morning." Maximizing the potential of these ingredients, he welcomes guests with dishes reflecting his sincerity. Japanese cuisine is built on the aesthetic of removing all unnecessary elements, and he takes this concept to heart, crafting "food where the individual ingredients call out to the

This renowned restaurant with 21 years of history is run by chef Toyoda born in Ishikawa prefecture. He opened this restaurant to introduce the taste of Kaga cuisine to people in Kyushu. Fully enjoy our exquisite dishes created by the chef from Kaga, famous for crabs, such as [Kanisashi (sashimi of crab)], [Charcoal-Grilled Crab] using fresh live crabs from Hokuriku, and side dishes. There are various types of private rooms with tables or tatami mats with a relaxing atmosphere, to entertain your important guests, for a business meal, a pre-wedding, and get-together. You can indulge in the crab dishes in a luxurious Kaiseki (traditional Japanese cuisine) course.

We specialize in our rare cut of Matsusaka beef. The surface of this fresh meat is lightly seared. With its soft, pleasant taste and flavorful meat, the dish is extremely popular. We are also very picky about serving only the freshest fish, including 200 kilograms of fresh northern bluefin tuna, which has recently become very difficult to obtain. Using only natural products and organic vegetables, these carefully selected ingredients are prepared in such a way to bring out their natural goodness. We strive to provide you with healthy and delicious meals that really let you taste the different flavors of each season. This is definitely a shop for alcohol connoisseurs. An abundance of choice sake as well as reasonably priced rare sake is readily available. Not only do we have private rooms for smaller family parties, but also larger spaces for work events and so on.

Meigetsukan is the first representative Korean restaurant that opened in Tokyo. You can fully enjoy the restaurant's signature Yakiniku dishes, featuring ingredients from each of the four seasons, as well as the traditional flavors that have been passed down since the establishment. All rooms are sophisticated and equipped with smokeless roasters. The private tatami rooms and table Japanese-style rooms, surrounded by decorative furniture and folk paintings from the Yi Dynasty, can accommodate various banquets and dinners.

In our original dish, you'll get to savor thick slices of chunky fugu (blowfish) sashimi. With slices three to four times thicker than our thinly-sliced sashimi, this highly addictive dish, served with a homemade spicy ponzu (soy sauce and citrus juice) sauce, allows you to fully enjoy its amazingly chewy texture. It's a dish all fugu lovers should try at least once. We use only the best domestically produced Tiger Blowfish, mainly from the Kumamoto and Nagasaki area. Live fish are picked straight from the restaurant's tank upon order, offering our customers unbeatable freshness. We do not use vinegar in our homemade ponzu sauce, but only the juice of citrus fruits such as sudachi and yuzu to reach the desired acidity level. Private rooms are in high demand in our restaurant, so we have 16 tables in private rooms available, as well as semi-private room seating. Removable partitions allow us to vary the space to fit our customers' specific needs, and we can seat up to 92 people around the 7 tables of our large

This dish is made by simmering righteye flounder unique to Hokkaido with "domyoji-ko" (rice flour) usually used to make sakura (cherry blossom) mochi. The lily roots impart a slight pink color reminiscent of flower petals. The dish is finished with a broth blended from eight different types of bonito flakes that are sliced differently from the norm, and is our signature dish. Naturally, we use ingredients from Hokkaido, but we also choose the best of seasonal seafood from all over Japan. We sometimes stock rare and valuable fish not found in the market. Our restaurant does not have a fixed menu. We accept requests from our customers when they make reservations. We keep track of our customers so that when they revisit us, they will not be served the same dishes as before, but new ones infused with seasonal flair of ingredients. Saryo Takinoya is a restaurant operated under the well-established Japanese inn Takinoya that has over 100 years of history. We offer Japanese cuisine and have been awarded 1 Michelin s