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Three flavors will delight your taste buds as you bite in: the sweetness of pecorino cheese, the tartness of tomatoes, and the faint bitterness of fuki (butterbur) buds. We use fresh pasta, and we change the type of pasta and cooking method depending on the dish. There are various kinds of tomatoes, and we use the best one for that particular dish. You couldn't have Italian cuisine without this vital ingredient. Before you bite in to your delicious food, we want you to enjoy yourself. To ensure this, our whole staff, be they in the kitchen or at the front of house, aims to offer you the best service we can.

Enjoy authentic Chinese cuisine at [Seafood Chinese Cuisine Kaifuro] in [LA VISTA HAKODATE BAY] with the romantic atmosphere of a port town. They offer an exquisite collaboration of Chinese cuisine and local seasonal ingredients from Hokkaido which are only available while in season. During lunchtime, they are crowded with local guests reasonably enjoying the popular Chinese set menu. Have a relaxing moment surrounded by savory dishes, suited for girl's gatherings, etc. With the [High-Grade Dinner Course], you can gorgeously enjoy the exquisite ingredients of Hokkaido, ideal for auspicious events or dining together. Each beautiful dish, finished by the skillful techniques of the chef, will colorfully decorate your table. Have an extraordinary moment in this sophisticated space with an exotic atmosphere.

[le Bistro Montmartre] is a place where you enjoy authentic food and wine with valued friends in a relaxing atmosphere. It is a stylish and cozy space inspired by a bistro in Paris where the owner chef learned French cuisine. Specialties created with unique local ingredients as well as French or Italian foodstuff, expresses the seasonal beauty and inspiration with a delicate sense of chef's love. The wine perfecting the French menu is [vin nature], produced in a natural environment like the other food ingredients. This is a bistro where you can enjoy authentic quality food, wine and service in a relaxing and comfortable atmosphere without worrying about the traditional manner.

In September, 2016, a long-waited restaurant by gourmets opened in Kunitachi. That is [Le Ciel]. With the concept of "No border French", the restaurant serves only for 3 groups each for lunch and dinner. The chef with experiences of Italian and Japanese cuisine pursues the potential of French cuisine with his dexterous skills, such as clam broth creating an image of a bowl by mixing with arrowroot starch, or hand-made short pasta served with gibier, but that is not a fusion. The core concept is authentic French. For example, Japanese sweets like presentation on a Japanese style bowl is actually foie gras. The restaurant is open only for 3 groups each for lunch and dinner. Luxury service and astonishing taste with selected wine promise your supreme moment.

The inspiration came when the local food-processing factory "Seto-tekkou" brought us their trial product, shiitake mushroom chips. I tried it with foie gras. Originally it was with foie gras terrine, but we now use powdered foie gras instead. We grow our vegetables and herbs right next to our restaurant. In addition, we have used oysters caught by Kawasaki Ken from Hatsukaichi Jigozen ever since I was impressed by their taste 20 years ago. Sea bass caught by the famous fisherman Mura Kouichi is also one of the ingredients we are proud of. I believe there are many way to approach service, but my personal philosophy is not to disturb our guests. Realizing that our guests are paramount, we try to give them peace and space for them to enjoy their special time. Our concept is to let our guests feel "the passing of the four seasons". Our regulars have been coming back for our seasonal specialities for over a decade. People also come to our restaurant to enjoy our aged wine selection.

Moved to Nihon Seimei Yodoyabashi Building since December 2022. LE PONT DE CIEL means "Bridge to the Sky" in Japanese. It was named with the desire to be a cultural bridge connecting our guest's comfort and taste. Since its establishment in 1973 this long-standing restaurant has continuously created cuisine suited to the times, offering a marriage of refined dishes and carefully selected wines. The new LE PONT DE CIEL, which moved from the LE PONT DE CIEL Building in Kitahama to the Nippon Life Yodoyabashi Building in Yodoyabashi on the occasion of its 50th anniversary, allows guests to enjoy an extraordinary space and time.

Our signature dish of salt-treated duck is simmered in oil at a low temperature then grilled crispy in a skillet. With it, you can enjoy the exquisite harmony between salty and tart, savoring this confit together with choucroute, the famed vinegar-pickled cabbage of Alsace. For our pork dishes, we use Iwachu Pork, notable for its delicious fat. Our servings are ample, so fat that isn't too strongly flavored is direly important. The pork flesh, too, is easy to eat with a mild flavor and so can be enjoyed deliciously simply as a roast. In our restaurant, we try for service that's always there a step ahead of your requests. Especially when it comes to explaining wines, this is key, and we work hard to make sure that everyone can enjoy wine. With the kitchen placed in the center and the restaurant always full of movement, the atmosphere that's brought about is both casual and lively. Our ideal is a space that blends together both Frenchness and the feeling of Tokyo in a comfortable space.

Carefully cooked until it turns rose color, the pork fries in its own lard that has seeped out, and is topped with an exquisite handmade truffle butter. Our paella utilizes a custom blend of three kinds of domestic rice. The permeation of the stock, the polish of the fry and the texture are all the more magnificent with this custom blend - It's the kind of rice that will make you want to eat every last grain! We cook food that we think will taste delicious the second it enters a customer's mouth, and rack our brains over the entire tempo of the cooking process, trying to make sure that the flavor and arrangement are perfectly timed. We also work hard to put the food on your table either too early, or too late. Some of the other benefits of our restaurant include the popular menu and course menu, tailored for those on a budget (dessert is included with both). We also offer an all-you-can-drink deal. You can become even closer to special people in your life whilst enjoying a meal together here.

Enjoy the tender, melt-in-your-mouth flavor of the meat. This dish is guaranteed to leave you wanting more. It is a very popular menu item and is prepared a full day in advance. Agu pork, native to the Ryukyu Islands, is used for shabu-shabu (sliced meat parboiled with vegetables) and pork skewers. Other dishes using Okinawan ingredients, such as sea grapes and fresh fish yukhoe are available for your enjoyment as well. A characteristic of this restaurant is their commitment to using local products, serving Okinawan cuisine using choice ingredients for top class flavor. You can also expect the best service in a refined environment. Nothing is spared in order to make you feel satisfied and to make you want to return again. One of this restaurant's many charms is the beautiful view from the windows, overlooking sugarcane fields and the azure west coast. You can choose to eat in a private room, at a table, or at a seat on the terrace.