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The Hataga region of Aki-ku is about a 30-minute drive from center of Hiroshima city. In an undeveloped woodland area with terraced rice fields all around, there is a sloping road just wide enough for one car, and a single barn stands at the top of the hill. This building is [Hanao], one of Hiroshima's famous Kaiseki restaurants. The head chef, Satoshi Ozaki, has over 40 years of experience, and he runs this restaurant by reservation only, serving only a few groups per day. The concept of hospitality within Japanese tea ceremony, which Ozaki has learned for many years, forms the foundation for his method of customer service. In his own words, "I take pride in personally selecting fish and vegetables at the market every morning." Maximizing the potential of these ingredients, he welcomes guests with dishes reflecting his sincerity. Japanese cuisine is built on the aesthetic of removing all unnecessary elements, and he takes this concept to heart, crafting "food where the individual ingredients call out to the

This renowned restaurant with 21 years of history is run by chef Toyoda born in Ishikawa prefecture. He opened this restaurant to introduce the taste of Kaga cuisine to people in Kyushu. Fully enjoy our exquisite dishes created by the chef from Kaga, famous for crabs, such as [Kanisashi (sashimi of crab)], [Charcoal-Grilled Crab] using fresh live crabs from Hokuriku, and side dishes. There are various types of private rooms with tables or tatami mats with a relaxing atmosphere, to entertain your important guests, for a business meal, a pre-wedding, and get-together. You can indulge in the crab dishes in a luxurious Kaiseki (traditional Japanese cuisine) course.

We specialize in our rare cut of Matsusaka beef. The surface of this fresh meat is lightly seared. With its soft, pleasant taste and flavorful meat, the dish is extremely popular. We are also very picky about serving only the freshest fish, including 200 kilograms of fresh northern bluefin tuna, which has recently become very difficult to obtain. Using only natural products and organic vegetables, these carefully selected ingredients are prepared in such a way to bring out their natural goodness. We strive to provide you with healthy and delicious meals that really let you taste the different flavors of each season. This is definitely a shop for alcohol connoisseurs. An abundance of choice sake as well as reasonably priced rare sake is readily available. Not only do we have private rooms for smaller family parties, but also larger spaces for work events and so on.

Meigetsukan is the first representative Korean restaurant that opened in Tokyo. You can fully enjoy the restaurant's signature Yakiniku dishes, featuring ingredients from each of the four seasons, as well as the traditional flavors that have been passed down since the establishment. All rooms are sophisticated and equipped with smokeless roasters. The private tatami rooms and table Japanese-style rooms, surrounded by decorative furniture and folk paintings from the Yi Dynasty, can accommodate various banquets and dinners.

In our original dish, you'll get to savor thick slices of chunky fugu (blowfish) sashimi. With slices three to four times thicker than our thinly-sliced sashimi, this highly addictive dish, served with a homemade spicy ponzu (soy sauce and citrus juice) sauce, allows you to fully enjoy its amazingly chewy texture. It's a dish all fugu lovers should try at least once. We use only the best domestically produced Tiger Blowfish, mainly from the Kumamoto and Nagasaki area. Live fish are picked straight from the restaurant's tank upon order, offering our customers unbeatable freshness. We do not use vinegar in our homemade ponzu sauce, but only the juice of citrus fruits such as sudachi and yuzu to reach the desired acidity level. Private rooms are in high demand in our restaurant, so we have 16 tables in private rooms available, as well as semi-private room seating. Removable partitions allow us to vary the space to fit our customers' specific needs, and we can seat up to 92 people around the 7 tables of our large

This dish is made by simmering righteye flounder unique to Hokkaido with "domyoji-ko" (rice flour) usually used to make sakura (cherry blossom) mochi. The lily roots impart a slight pink color reminiscent of flower petals. The dish is finished with a broth blended from eight different types of bonito flakes that are sliced differently from the norm, and is our signature dish. Naturally, we use ingredients from Hokkaido, but we also choose the best of seasonal seafood from all over Japan. We sometimes stock rare and valuable fish not found in the market. Our restaurant does not have a fixed menu. We accept requests from our customers when they make reservations. We keep track of our customers so that when they revisit us, they will not be served the same dishes as before, but new ones infused with seasonal flair of ingredients. Saryo Takinoya is a restaurant operated under the well-established Japanese inn Takinoya that has over 100 years of history. We offer Japanese cuisine and have been awarded 1 Michelin s

Only one menu of the chef's choice needs a prior reservation. There are counter seats, but Chef Kenichiro Iwata firmly says [I want to concentrate on cooking without being disturbed by the conversation]. Obviously, it is not a convenient restaurant, but this is what makes [Shiki Suikatei] special. Seafood is supplied from Volcano Bay or Minami Kayabe. Beef is Kuroge Wagyu (Japanese Black) from Hokuto, and vegetables are mainly local organic products. Chef makes his best effort to maximize the best quality. Sake selection also conveys the passion of brewers. Hidden in the residential area near Goryokaku, connoisseurs gather at the restaurant every night.

[Shunkai Jaya Fukuda] is a Japanese restaurant loved by the locals in Gojo, Nara. The owner has over 45 years experience working with fresh fish, and his skills showcase the best of what seasonal fish can offer. The main stars of cooking, the fish, are sent fresh from the market every day. You can enjoy the true taste of fresh fish in various ways, from the generous [Fresh Sashimi Platter], the seasonal [Kaiseki Dishes], and the satisfying [Yokozuna Chanko Hotpot]. You can enjoy the [Fresh Fugu Hotpot] in winter, and [Fresh Pike Conger Hotpot] in summer. The restaurant has many seasonal dishes and courses. You can enjoy a truly authentic Japanese atmosphere here, and you can choose the seating at the counter, semi-private booths, or at an annex building. Whether you are dining solo or in a group, you can enjoy what is the best in the season here.

Every type of Jirocho sushi is seasoned differently. Enjoy the harmony of flavors that has been developed through simple trial and error. Those flavors are created using Everyday Salt, and our own special methods of preparing soy sauce, rice, and seaweed. We use a fragrant, plump, and flavorful variety of rice called Seiryumai from Kumamoto. The yield of this type of rice is very limited, so we work hard to maintain our supply route and amount. The sticky texture and sweetness of Seiryumai works in harmony with sushi vinegar to create an exquisite taste. Our brand of hospitality puts a high value on communication and being perceptive about our customers. We give nyumen (noodle soup) to customers who are not feeling well and we respond to the requests of customers who wish to eat a certain type of meat. Our elegant setting allows diners to enjoy both the flavors and the scenery of the season. In the daytime, see the trees replete with greenery; at night, see them lit up all around you. See the beautiful red le