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Yaichi is a restaurant worthy of being called an adult's hideout, where the owner, who is well versed in the delicious foods across Japan, shows his skills. With only seven seats at the counter, you can see sushi preparation and seasonal delicacies up close. The fresh fish used for the sushi toppings is carefully selected through the keen judgment of the owner and a trusted fishmonger. In addition, the rice used for the sushi is an original blend that includes Koshihikari (a famous Japanese rice brand) directly sourced from Ishikawa Prefecture. Furthermore, great care is taken with each ingredient, including using filtered water containing minerals. Arita ware and Kutani ware, fine Japanese porcelain, are often used to enhance the flavor of dishes. Why not step into a culinary world you've never experienced before?

You can eat Kyushu’s delicious fish at the counter at Sushi Yoshida. Enjoy seasonal, incredibly fresh fish from local Kyushu areas such as the Goto Islands and Amakusa areas of Fukuoka and Nagasaki and Karatsu in Saga, and also fish direct from Tsukiji (in Tokyo). The menu only consists of the “Omakase Course.” It starts with a cleverly crafted appetizer, and has about 12 pieces of sushi. Enjoy exquisite sushi such as maguro (tuna) filled with umami (pleasant savory taste) and kohada (gizzard shad) that sits for one or two days before being served. The best sake of the season is made available, and the chef will make suggestions on which ones pair the best with your meal. You can relax while enjoying a conversation with the chef. This is a great sushi restaurant for enjoying a relaxing evening with a close friend or with your partner for an anniversary.

Susukino Sushi provides ingredients procured with reliable insight and further enhances the taste with skilled techniques. They take a thorough approach: They close on days when the market is closed and carefully select ingredients. You can enjoy delicious sushi rolls in the "Omakase Course". Their attention to detail is not only limited to the fresh fish but also the finest selection of seaweed. The delicate fragrance of the seashore should make you unconsciously smile when you put it in your mouth. The alcoholic drinks to enjoy together are Japanese sake, champagne, wine, and whiskey; it is pleasant to have them in abundance. The elegant space for relaxing is also suitable for receptions and dates. How about spending a blissful moment with "delicious sushi and sake" and "warm hospitality"?

Shunmi Karoku has been supported by locals and many guests since its opening in 2003, with the concept of "a restaurant where you can have delicious Japanese food casually." It is a friendly and relaxed restaurant to enjoy your meal and conversation. They offer a variety of dishes, such as their signature dish, Seared Squid, with its gorgeous presentation, seasonal dishes using fresh seafood, and dishes made with high-quality deer meat. They also have a wide selection of unique sake, including local sake from Hakodate and course menus with all-you-can-drink options, making them suitable for various events, from everyday gatherings with friends and colleagues to business entertaining and welcome and farewell parties. The calm and relaxing atmosphere with 80 seats meets a wide range of needs.

Our signature grilled beef tongue is cut while keeping a proper thickness in mind for cooking as a skewer. We carefully select the beef tongue and take the step of aging it to draw out its umami (pleasant savory taste) and naturally delicious flavor. Kyushu area is blessed with many different ingredients, so we proactively bring in local food such as horse meat from Kumamoto and beef tongue from Kyushu. We also have a full range of vegetables and alcoholic beverages in addition to meat. It is important to not only have delicious food, but good drinks and a nice dining atmosphere too. We are constantly working with the servers to create a relaxing environment. The restaurant is equipped to accommodate a variety of situations. The first floor is designed for small groups and the second floor is for hosting banquets and groups, so guests can enjoy a great time, whether they are entertaining, on a date, or at a dinner party with friends.

Of all seafood, shrimp takes the shortest time to deep fry. Imagine a slender matchstick, dipped live into the oil and drawn out in stages. Served to our guests hot to the core, just how our chef's father taught her. With tempura, it is important to choose ingredients that are the right size and quality for frying in oil. Our fish and vegetables come from suppliers that have had a long relationship with our chef's predecessor, and they have always delivered high quality ingredients over the years. Our chef's mother is a pro at service, having handled it since the days of her predecessor. There are things our chef does not notice, absorbed in her work at the frying station, but her mother always does and follows through. We aim to pass the warmth of our family-run business onto our guests. Our interior was designed and built by a shrine carpenter. The woodwork is intricate, featuring a ceiling with radial bamboo ties, a cypress counter, and a central pillar cut from exquisite quality wood. The flavor only gets

Our focus is on Japanese ingredients that are healthy and satisfying. We use fresh-cut soba (buckwheat noodles) in our okonomiyaki (veggie pancake) and also offer whole-wheat soba, which is rich in vitamins and minerals. And with our okonomiyaki, we use flavorful and aromatic items like shiso (perilla leaf) and pickled plum. Then by steaming the dough and cabbage while it grills, the result is a fluffy pancake. We also include white scallions to add a bit of texture to it. Also too, since oysters are caught year-round in Hiroshima, our menu takes advantage of this local specialty. As for hospitality, we put communication with customers first and aim to bring a smile to their face. Many of our guests are travelers, and we’re always available to suggest some great spots and recommended shops in the area. Lastly, we make an excellent venue for a meal after work, and for a group setting you can enjoy sitting around a griddle watching the food cook while you chat with family and friends. We are conveniently loca

Drinking parties are called "Okyaku" in Tosa. They include celebrating with relatives, socializing with friends, and taking part in traditional festivals. Tosa people have been holding such parties since long ago, strengthening the bonds between people while serving sake and Tosa food. The restaurant [TOSA DINING Okyaku] is a true Okyaku in Tokyo, providing the space where the visitors can enjoy the sake and cuisine of Kochi, filling their table with smiles. The chef in charge is Hiroshi Yamashita, who has specialized in Kochi cuisine for over 40 years. An expert in the local culture, produce, and ingredients, the time has come for him to introduce these quality dishes to Tokyo.

Featuring fresh seafood selected from the catch of the day, our dishes are arranged to be beautiful as well as authentic. Enjoy the taste of seasonal specialties shipped directly from the Akashi fishing port. You can feel good about enjoying our safe organic vegetables picked from our own garden. We mainly grow traditional Kyoto vegetables such as kabu (turnips), kikuna(chrysanthemum), daikon radishes and greens, and pick them fresh daily. We work to deliver flavor that can only be had here and nowhere else. We think about and research new dishes every day. We aim to be a place where our guests will always be able to look forward to new dishes to enjoy. We spare no time or effort into making each dish the best it can be. Our artisanal philosophy even extends to the vessels in which our food is served, enabling our guests to feel the true depth of Japanese cuisine.