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One dish of layered tongue comes from two pigs. Since he uses the part of the tongue at the base of the throat that doesn't move, it is a tender dish, and the fat brings out its excellence. On the outside, it is fragrant, and on the inside, crunchy. The delicious flavour spreads even more as you chew. The third-generation owner, Mr. Sakamaki, would like you to experience the freshness of the sashimi for yourself. He continues to keep the taste of the standard menu as it was before in order not to disappoint long-standing customers. At the same time, as the third generation owner, he pays particular attention to the ingredients-the Japanese beef steak, the rare cuts, and even the vegetables, in order to pursue a new taste too. The unpretentious, fun counter is most suitable for dates. Also, the left side of the counter has special seats in view of Mr. Sakamaki. As he grills the next dishes, you'll be attracted by the best aroma of grilled offal, and, without realising, you'll be ordering alcohol and enjoying t

Many people are surprised when they see it-the "sea bream cooked with herbs" is a speciality. Flavored with herbs, fresh sea bream is carefully cooked in a pizza oven. The meat is so soft you can cut through it like butter! Italian food goes well with the local cuisine. Right next to Ginza, there is the treasure trove known as Tsukiji, where we can get tuna, amberjack, shirako (soft roe), and other fresh seafood. Only the best local ingredients are offered in our restaurant. I believe my job is as enjoyable as the food is delicious. When I feel at home in the kitchen and lose track of time, that is when I am the happiest. I have an established reputation as a chef of Italian cuisine, and work to provide an enjoyable eating experience. The staff also realize the importance of a sense of distance from the guests and know how to interact appropriately with them.

Their roast duck breast blends carefully roasted Challans duck with the subtle acidity of an espresso sauce made with Lavazza coffee beans. The rich bitterness of the espresso sauce enhances the flavors of the duck meat. The accompanying pasta brings out the flavors of the sauce, and the sauce complements the pasta. This synergistic effect is chef Sato's credo. From lemon-kneaded dough to stuffed pasta, they always have roughly 10 different kinds of fresh homemade pasta on offer. Their staff is young, mostly in their twenties. The owner asks them to "play with all their heart" and offer a truly heartfelt service to the customers, giving special attention to detail and attitude. Their dining space does not try to mimic Italy, but would rather place the emphasis on simplicity and cleanliness. They still have some posters of Sardinian festivals and a few Italian decorative objects, for a casual touch of exoticism.

HIDE OUT is located on the 13th floor of the Kobe Port Tower Hotel. It is a penthouse dining room where you can enjoy truffle cuisine using truffles, one of the world's three greatest delicacies while gazing at the beautiful night view. All dishes are lavishly prepared with the luxurious truffle, which is known as the diamond of the table. You will be enchanted by these special dishes dressed with a jet-black aroma. The restaurant offers course meals recommended for anniversaries, as well as a wide variety of casual a la carte menus that are sure to please you. Popular natural wines, Kobe sake, and cocktails are also available, and the bar can be used as a casual place to enjoy a drink. Why don't you spend a blissful time at this adult hideout you might want to keep a secret?

Many delicious market ingredients would otherwise go to waste because nobody will buy them for certain reasons - for example, the size is too big, the scales are peeling off, it looks a little strange, and it's not the right season. These so-called "mottainai ingredients" are deliciously restored and given to customers thanks to the skilled chefs at Uoharu! The restaurant has a lively atmosphere every day! 

[Tsukiji Suzutomi] offers high-quality sushi and Japanese cuisine making use of the original taste of ingredients. With or without sake (Japanese alcohol), fully enjoy our menu composed of sushi and Japanese cuisine, using ingredients well-prepared with flexible methods outside the box. Our recommendation is [Hand-Formed Sushi with Tuna] using high-quality tuna from a wholesaler specializing in tuna, which directly operates our restaurant. In our sophisticated and dignified space, private rooms are available, suited for entertaining your important clients and having meals with someone important. We are also convenient to casually enjoy sake at counter seats. 

Our pate is made by exquisitely mixing various parts of Iberian pork, including the cheeks, livers and throat. We are also particular about heating and use Iberian pork, a branded pork which is representative of Spain. We also use precious parts called "secreto" (from the Spanish for "secret"). As a marbled meat, it can be savoured well simply by making it Plancha. We also hire Spanish staff and do our best to create an energetic atmosphere. Tsukishima is a traditional district from the good old days, but once you step into Spain Club, you can feel the cheerfulness of Spain. The restaurant is just under 700 square meters in area, and you can use seats on the 1st floor, 2nd floor, or on the stage as desired. The 2nd floor provides a space and service suitable for a reception or a celebration.

Well-known [Tully's Coffee] is a specialty coffee shop.In addition to its convenient locations and the number of shops, hand-mad drinks with whole heart is offered with our barista's fastidious [best] beans and roasting.The shop is a calm space since we are the only tenant on the 5th floor in Dai Nagoya Building where next to a lounge is attached next-door for office workers. Many buildings near Nagoya station can be seen from the window seats. We value hospitality and cozy place where you can relax from the bottom of the heart. Wi-Fi is available also for business.

umi offers tuna dishes in various styles and a wide selection of Japanese sake. The restaurant's appeal is that you can arrange the tuna dish to your liking, such as a nori-maki (seaweed roll) or a bowl of rice. The marinated tuna in a special sauce is recommended to be nori-maki or dipped in egg. The natural tuna caught off the coast of Ireland and landed at Misaki Port is grown in a freezing place, so it is firm and of excellent quality. Furthermore, the restaurant buys Misaki and bigeye tuna directly from specialized wholesalers. Local vegetables grown in Miura City and Kamakura City also add color. The restaurant, located on the second floor of the building, has a view of the second torii gate of Tsurugaoka Hachiman-gu Shrine and can be used as a base when strolling around the area.