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Ebisu Shoten Minami 4 Nishi 3 is a Japanese izakaya located in Susukino, a shopping district that is one of the best spots in Hokkaido. You can enjoy Kushikatsu skewers and other popular Osaka food at casual prices here. There is no seat charge, and the accounting is easy to understand. The restaurant opens at 5:00 a.m., allowing customers to drink from daylight, and offers more than 100 types of alcoholic beverages, including beer, sours, cocktails, Japanese sake, shochu, and whiskey. Orders are taken by reading the QR code with your smartphone. The special dishes not listed on the menu can also be viewed through the QR code. The restaurant is filled with energy and vitality, with a large fishing flag and a statue of Billiken, Osaka's famous god of good fortune. Come and enjoy the authentic taste of Osaka in a cozy izakaya.

EL CIELO is a restaurant that offers the vivid flavors of genuine Italian cuisine. Chef brothers Mr. Mutsumi Nakai and Mr. Yuzo Nakai bring their own unique sensibilities to their recipes. What they put on dishes is the atmosphere they felt in Italy. Various courses are available, making it a great place to casually enjoy authentic Italian cuisine, whether for lunch or dinner. Wine and other alcoholic beverages carefully selected by the sommelier will enhance the deliciousness of their dishes. The restaurant's interior is filled with openness and cleanliness, and the terrace seating in the pleasant sunlight makes you forget the passing time. It is a restaurant not only for special days but also for usual meals.

We invited many renowned chefs such as Mr. Lionel Beccat from [Cuisine [s] Michel Troigros] as the executive chef, Mr. Kazutoshi Narita from [L'Atelier de Joel Robuchon Taipei] as the chef / patissier, and Mr. Eiji Wakabayashi who was the general manager of [Tateru Yoshino] as the chef / sommelier. Our restaurant has been leading the restaurant scene in Japan since its opening in 2012. The theme of our cuisine is [Cuisine Nomad (= traveling cuisine)]. Please enjoy our simple yet original dishes that use many Japanese ingredients to synchronize their tastes with the French cuisine by unexpected cooking methods and combinations. Please feel the concentrated energy of Mr. Lionel, inspiration or passion, in other words.

[ETO Sanchome store] is now open in Sanchome, Kokubun-cho, Aoba-ku, Sendai City. This restaurant harnesses the seasonal flavors of Japan's Tohoku region, using simple methods to bring out their true charms. The sight of an unfinished wood counter and the chefs at work welcome you as you open the door. Have seasonal cuisine and high-grade sake (Japanese alcohol) selected by the sake sommelier while you enjoy conversation that unfolds around you. You'll relish the chance to spend your time in style here. Spacious and relaxing table seating in zashiki (straw mat rooms) is also available. This whole space can be reserved for private events with seating at floor tables available for up to 30 guests. It is ideal for business parties or entertaining as well as for special family celebrations or other private events. You can be satisfied with the warm hospitality of experienced chefs in this refined Japanese space.

Japanese cuisine that combines seasonal ingredients and miso carefully selected from all over Japan can be enjoyed with delicious drinks at Feliz-malto in Shijo-Karasuma. The restaurant is in a renovated machiya (traditional Kyoto townhouse) built in the Taisho era. It has an emotional atmosphere where you can relax and forget about the hustle and bustle of daily life. Private rooms with a tokonoma (alcove) are also available, ideal for entertaining guests or for meetings. The restaurant recommends reservations for their special "Hatcho Miso Gateau Chocolat" as a souvenir or memento. The restaurant also recommends the "Hiei" course, which includes a steak of Japanese black beef from Kyoto, and three other dishes using miso, from appetizer to dessert. The restaurant also boasts a wide selection of delicious Japanese sake and high-quality craft beer from all over Japan.

We use only the freshest seasonal sanma (mackerel pike) in dishes inspired by local cuisine that mixes the taste of sardines and citrus fruit. The aromas of fish fat and lightly grilled fish skin blend with the refreshing zing of citrus fruit acidity in a glorious harmony. We serve our fish with baked eggplant, yet another tribute to the flavors of autumn. We use only the largest mackerel pike available, weighing 180-200g, imported from Nemuro, Hokkaido. The fish's large size ensures it has plenty of fat, and even the simplest preparations can bring out its delicious taste. Our open kitchen space allows me to see the faces of our guests and better meet their needs and desires. I take it upon myself to attend to my customers' needs and adapt to them, from simple friendly conversation to detailed descriptions of our dishes. Both casual and elegant, our exquisite floor combines the warmth of a wooden floor to white stucco walls. An open kitchen design further opens up the space, and private rooms are also availa

Focacceria la Brianza is a casual restaurant run by the Brianza Group, whose Roppongi restaurant La Brianza has been listed in the Michelin Guide every year. You can taste "Focaccia di Recco" which is only available at a few places in Tokyo. Another recommended dish is the "Rich Carbonara with Seasonal Truffle," which perfectly harmonizes eggs and cheese. A variety of courses and all-you-can-drink plans are also provided. All varieties of sake "Aramasa," which is a perfect match for Italian cuisine, are always stocked. It is easy to stop by after work and has a vibrant and lively atmosphere. The interior is decorated in the image of the Italian village of Lecco, with a casual yet dignified and luxurious atmosphere.

Our dishes invoke the seasons with a strong focus on color and presentation. Since most of our dishes are vegetable-centered, we put a lot of effort into purchasing only the best ingredients. We visit shops that sell directly from farms and those that deal in foods picked the same day to select our ingredients. First and foremost, our goal is to provide our guests with an enjoyable experience. With that in mind, we serve food worth talking about. We cater to our high proportion of female guests by plating many of our dishes in a beautiful way. With our at-home atmosphere, we are easily accessible to guests of all ages and generations and are also perfect for families with small children. Our sofa seating in the back of the restaurant is separated from the surroundings for a quieter, more relaxed feel.

The hor d'oeuvres course is based on traditional Kyoto vegetables, with lots of other vegetables ordered directly from producers all over Japan. In addition to bringing out the individuality of each vegetable's flavor, they are very particular about the decoration and staging of their dishes. Vegetables of the four seasons make up the base. Tomatoes sent from a producer in Shuzuoka have an exquisite balance of sweetness and acidity. Delicious oils make the Sharon duck a beloved item, and second helpings are frequently served. The interior of Frick takes the theme of "home," with the intent of being a place where customers can relax. They strongly emphasize communication and seem to enjoy discussing the day's menu and wine selection with guests. They resist making the interior feel like a restaurant, and instead aim to make it feel more like a home, with ordinary Northern European furniture. They have elected for a cozy, warm design to match their customer service. It's a place in which one can enjoy an intima