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Fuji is located in Yamanakako-mura, Minamitsuru-gun, Yamanashi Prefecture, at the foot of Mt. Fuji. The restaurant is proud of its Kaisendon, a rice bowl with various fresh seafood. A wide selection of luxurious Kaisendon rice bowls are available, featuring a plentiful assortment of seafood such as tuna and sea urchins. There are also special menus with limited quantities, a deluxe Kaisendon themed on Mt. Fuji, the highest mountain in Japan, and daily special rice bowls that make the most of seasonal fish to satisfy both your stomach and your mind. Fresh seasonal seafood is shipped directly from Hayakawa Fishing Port in Odawara. Although Yamanashi Prefecture has no ocean, enjoying fresh seafood is another luxury. This is a place that offers a uniquely Japanese experience of tasting seasonal seafood while feeling the great nature at the foot of Mt. Fuji.

Tokyo Sushi Kaido is a conveyor belt sushi restaurant offering authentic Edomae sushi. You can enjoy Japan's renowned world-class food culture in a casual atmosphere. The representative fish of Edo Bay (Tokyo Bay), such as sea bream, conger eel, flatfish, and hairtail, are picked up from the respective ports. The restaurant provides carefully selected ingredients at reasonable prices favored by many chefs and sushi chefs, such as tuna from a wholesaler Yamako, with whom it has been doing business since its establishment. Edomae sushi is made with the bounty of Edo Bay, where a variety of fresh fish gathers, and the proven skills of the chefs. This restaurant will remind you of Japan's fantastic food culture with a menu that can only be realized in Tokyo, one of the world's great gastronomic cities.

The coffee house "Koshiji" was once a favorite of novelists related to Otaru. Later, Kaiyotei Koshiji was opened in the same location to provide a space where people could relax in remembrance of the great writers. Café menus are available throughout the day and night, as well as alcoholic beverages, so it is up to guests to enjoy themselves. Various dishes, such as the specialty "Omelette Rice" and Kushiro's soul food "Spakatsu," are popular among all generations. In addition to seasonal vegetables, Koshiji uses Hokkaido ingredients, including Kitajima pork from Yoichi Town and eggs from Ebetsu City. You will be able to taste the unique delicacies of Hokkaido. The inside of the cafe, lined with bookshelves, is a space where a peaceful time flows. Why not relax and unwind while reading a book?

Kappo Komewo is a fusion of Japanese tradition and modern sensibilities. The restaurant's appeal is that it offers dishes with a contemporary twist while maintaining the beauty and delicacy of Japanese cuisine. In the Asage Course, you can enjoy freshly cooked white rice prepared by a rice professional and many side dishes. The experience of making matcha tea, which is included in the set, is another attraction. In the evening, the Yuge Course presents various dishes using ingredients from the four seasons. You will be amazed by the excellent cuisine that draws out the full potential of the ingredients. The restaurant also boasts more than a dozen varieties of Japanese tea and carefully selected sake. Enjoy a gastronomic experience that brings you into contact with Japanese culture as you enjoy the chefs' skills and conversation at the chic counter seats reminiscent of a Japanese garden.

A 60 year-old building formerly a traditional Japanese restaurant was renovated for [Kappou Sanchou]. We serve luxurious traditional Japanese cuisine in a relaxant [Japanese] atmosphere. Sticking to using seasonal ingredients, we offer [Ozaki Beef Steak Course], [Shabu-Shabu Kaiseki (traditional Japanese course cuisine with sliced meat or fish parboiled with vegetables) of Rockfish], and many other elaborated kaiseki courses such as [Shabu-Shabu Kaiseki of Ozaki Beef marinated with Shio-koji (fermented koji mold with salt and water)] to enjoy the exquisite combination of the savory taste of shio-koji and Ozaki Beef, [Kaiseki of Hot Pot with Shark Fin] and [Kaiseki of Hot Pot with Soft-Shelled Turtle] containing an abundance of collagen. You can visit us for various occasions, as various types of seating are available such as counter seats with the view of Japanese garden, and private rooms ideal for business meals and entertaining your clients. Children are accepted only on Saturdays. Please let us know in ad

Chicken is called [Kashiwa] around West Japan. As our restaurant's name with [Kashiwa] depicts, [Kashiwa-ya Genjiro] offers savory chicken dishes. Our two specialties are [Hakata Mizutaki (chicken hot pot)] and [Oyako-don (chicken and egg bowl)]. We use Fukuoka's local brand chickens which go perfectly with our [Mizutaki], which is also one of the specialties of Fukuoka. This menu is highly recommended for anyone, regardless of whether they are from inside/outside Fukuoka prefecture, when visiting Hakata. Our branch, directly-connected to Hakata Station, is ideal for those in a hurry as well. Our other specialty is [Oyako-don], with an addictive taste of melting egg as well! Also enjoy other various popular chicken dishes, such as [Roasted Jidori-Chicken] and [Chicken and Rice Cooked in a Pot]. 

The reputation of Kato Beef Ginza has spread far due to its signature dish, corned beef - a masterpiece that has garnered countless visits from media personnel. Truly a rare gem of a dish that requires time and effort, the Yamagata beef has to be sprinkled with salt, cooked for eight hours and broken up into small pieces while still hot. Yamagata beef boasts a taste that is savory and has a fresh fragrance. We always cook it in ways that will draw out such a sublime taste. "The kind of beef that I think of as authentic Yamagata beef should be accepted anywhere. So, I decided to open my restaurant at Ginza," says Mr. Kato. As a matter of principle, meals ordered up to 9pm will be handled as one omakase ("leave it to us") course set. After 9pm, we will respond to your a la carte orders by keeping in mind the ingredients that are still available and in what ways these ingredients mix well with one another. "First of all, try our omakase meals so that you can know what our restaurant is like," says Mr. Kato.

The skin from the necks of chickens is harvested that day and delivered directly to our kitchen, and then roasted quickly over fine charcoal for a crispy exterior and a tender, juicy interior. Made with our homemade ponzu (citrus vinegar) sauce, it's one of our restaurant's staple dishes. We also use wholesome eggs with over five times as much Vitamin E as regular eggs. We particularly recommend our "Breast Meat Yukhoe garnished with Choice Eggs" for an example of using fine ingredients in an ordinary way for exceptional flavors. Our motto is to never compromise with our food, no matter what. We refuse to be shackled by the constraints of our "vertical society" and we take all of our junior employees' ideas to heart for fresh, new culinary delights. We can seat groups of 6-12 diners in our private rooms for your reception or dinner party. Select from three different course menu options, reasonably priced from 4500 - 5500 yen. Our "Seasonal Bijindori Course" features nabe (hot pot), sashimi (raw fish), yakitor

Kikkaso is a restaurant where you can enjoy traditional Japanese dishes in a historical atmosphere. The building is a Sukiya Shoin style (Samurai-residence style) built in 1895 as an imperial villa. It is registered as a tangible cultural property with a long and honorable history. The head chef's cuisine is made of food in season or high-quality ingredients collected from all over Japan. Those dishes should come with sake or wine that a sommelier chooses, and you can enjoy the marriage with dishes. They propose refreshing and lively sake in summer and the best brand for hot sake in winter. In this pure Japanese architecture, you can see historical set-ups such as the Mukuri roof(curved roof) or handrails in the restaurant. One of the best parts is the garden, where you can feel the changing seasons.