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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

Only one menu of the chef's choice needs a prior reservation. There are counter seats, but Chef Kenichiro Iwata firmly says [I want to concentrate on cooking without being disturbed by the conversation]. Obviously, it is not a convenient restaurant, but this is what makes [Shiki Suikatei] special. Seafood is supplied from Volcano Bay or Minami Kayabe. Beef is Kuroge Wagyu (Japanese Black) from Hokuto, and vegetables are mainly local organic products. Chef makes his best effort to maximize the best quality. Sake selection also conveys the passion of brewers. Hidden in the residential area near Goryokaku, connoisseurs gather at the restaurant every night.

[Shunkai Jaya Fukuda] is a Japanese restaurant loved by the locals in Gojo, Nara. The owner has over 45 years experience working with fresh fish, and his skills showcase the best of what seasonal fish can offer. The main stars of cooking, the fish, are sent fresh from the market every day. You can enjoy the true taste of fresh fish in various ways, from the generous [Fresh Sashimi Platter], the seasonal [Kaiseki Dishes], and the satisfying [Yokozuna Chanko Hotpot]. You can enjoy the [Fresh Fugu Hotpot] in winter, and [Fresh Pike Conger Hotpot] in summer. The restaurant has many seasonal dishes and courses. You can enjoy a truly authentic Japanese atmosphere here, and you can choose the seating at the counter, semi-private booths, or at an annex building. Whether you are dining solo or in a group, you can enjoy what is the best in the season here.

Every type of Jirocho sushi is seasoned differently. Enjoy the harmony of flavors that has been developed through simple trial and error. Those flavors are created using Everyday Salt, and our own special methods of preparing soy sauce, rice, and seaweed. We use a fragrant, plump, and flavorful variety of rice called Seiryumai from Kumamoto. The yield of this type of rice is very limited, so we work hard to maintain our supply route and amount. The sticky texture and sweetness of Seiryumai works in harmony with sushi vinegar to create an exquisite taste. Our brand of hospitality puts a high value on communication and being perceptive about our customers. We give nyumen (noodle soup) to customers who are not feeling well and we respond to the requests of customers who wish to eat a certain type of meat. Our elegant setting allows diners to enjoy both the flavors and the scenery of the season. In the daytime, see the trees replete with greenery; at night, see them lit up all around you. See the beautiful red le

Our fried chicken features a unique seasoning with carefully applied salt, and is a traditional handed down from our restaurant's days as a street food stall. Eat it with a bit of sesame salt to improve the taste even more. All of our chicken is domestic, and we use fresh meat ground every morning in store for our skewers. Since most of our menu consists of classic items, our vegetable skewers feature seasonal ingredients so that guests can experience the season. Since we have many customers who have been with us for a long time, we cherish our traditional taste, forever unchanging. Many regulars have their fixed seats, and we will welcome and guide them so that they can spend time comfortably in their "usual seats." Our fried chicken has been served the same way for 60 years, and has been loved by young and old people alike. It is delicious at any time, whether for a banquet with friends or for a family dinner.

Shrimp and sakura (cherry blossom) shrimp caught by trawling in the Suruga Bay are deep-fried with scallops and onions. We couldn't offer this dish without custom equipment and a chef with many years' experience. Enjoy with specially made tempura dipping sauce. The tuna is hand-picked by the restaurant director and delivered by charter flight. It arrives at the restaurant early morning and is processed in-house. On weekdays 3 to 4 tunas are flown in; on weekends up to 6 to 8 . Enjoy cuisine that uses all parts of the tuna. To provide an agreeable dining experience, restaurant waiting staff provide cheerful and courteous service. An open kitchen is in place, enabling management to give the utmost attention to patrons and restaurant conditions whilst food is being prepared. How would you like a banquet with delicious appetizers? From ingredient selection to preparation, in accordance with budgetary and personal preferences, the restaurant considers all aspects when planning a banquet for a maximum of 60 patrons

[Yakitori Miyagawa], 1 minute walk from JR Yotsuya Station, is a yakitori (chicken skewer) restaurant with mainly the counter seats. This old-established restaurant was established in 1949, started as a wholesale shop specializing in chicken. Our specialty is yakitori which are carefully prepared one by one, using pure domestic jidori chicken. This specialty has satisfied many gourmets. Inside the restaurant has a Japanese-modern space with a luxurious atmosphere. We have sophisticated table seats, box seats which can also be used as semi-private rooms, and counter seats with a counter made from a single piece of cherry wood. Counter seats are highly recommended to enjoy watching our chef working at a brisk pace, and to enjoy reasonable courses available only at the counter seats. This popular restaurant in Tokyo also serves the original sake (Japanese alcohol) created in collaboration with an old-established sake brewer, and fresh vegetables directly sent from their production sites.