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We are located in Tochigi that is known as [the town with warehouses] where many warehouses and merchant houses built during Edo and Meiji periods stand in a row. Our kappo (traditional Japanese cuisine) restaurant, with a history of 110 years, has been loved by many writers and artists. At the entrance after passing a paved road with an atmosphere, our female manager welcomes you with a warm smile and leads to a guest room (all of them are private Japanese rooms). For both lunch and dinner, we serve beautifully-decorated kaiseki courses that receive a high reputation using kanpyo (dried gourd shavings), a specialty of Tochigi, and seasonal vegetables full of nutrition. We have been loved in the area over generations, not only for having a meal including a casual lunch, but for special occasions to receive our careful hospitality, such as yuino (a familial ceremony before marriage), for celebrating the festival for children of three, five, or seven years old, a memorial service for the memory of the deceased,

Karen Osaka Shinsaibashi Branch offers ingredients nurtured in Kagoshima's rich natural environment, including the "three kinds of black" that the prefecture is proud of: black beef, black pork, and black Satsuma chicken. As JA Kagoshima Keizairen (Japan Agricultural Cooperative Association of Kagoshima Prefecture) operates, the restaurant promotes the prefecture's charms. Each course of shabu-shabu (boiled meat slices), sukiyaki, seiro-mushi (steamed food in a bamboo steamer), or steak is truly a once-in-a-lifetime experience. These courses are well-reputed as a way to enjoy the delicious flavors of meat and vegetables fully. The menu also features a variety of a la carte dishes made with seasonal flavors. Premium shochu such as "Moriizo" and "Murao" are perfect to accompany your meal. The restaurant is a luxurious space with semi-private table seating and private tatami room seating. It can be used for various occasions, including dinners, dates, and celebrations. Why don't you

Katsudon Kohyei offers deluxe katsudon (fried pork cutlet bowl) in the back of Showa-dori Street in the Kyobashi area of Tokyo. The specialty is "Katsudon Kiwami," featuring a 5cm-thick, 350g hearty pork cutlet. It uses well-selected pork shoulder cooked slowly and carefully at a low temperature, making the meat tender and flavorful deep into the core of the meat. With special sauce and seasonings to change the taste, you will enjoy it to the last bite. Another specialty, "Tamago-toji Katsudon Kiwami," a katsudon topped with egg, is also highly recommended. The restaurant's casual atmosphere makes visiting with friends and family or even by yourself easy. It is a place to use when sightseeing in Tokyo or during lunchtime casually.

At the corner of a downtown area, you can enjoy delicious udon (thick noodles) and soba (buckwheat noodles) at Katsuemon. The secret to its deliciousness is the carefully blended broth made with kombu kelp and katsuobushi (dried bonito flakes). The signature dish is "Katsuemon udon," named after the restaurant. It is exquisitely deep and flavorful, topped with a generous amount of five different toppings. There are also soba, chuka soba (Chinese-style noodles), and curry rice, making the menu lineup diverse. The restaurant's interior has only nine counter-seats, creating a welcoming and comfortable space where you can easily dine alone. Since it operates from 6:00 PM to 7:00 AM the next morning, it is also ideal for a late-night meal after enjoying drinks. The wait time between placing your order and receiving your udon or soba is short, making it perfect for when you want to have a quick meal.

It is a spice dining restaurant with "chaos," using disorganized and genre-less cooking methods while keeping the basics. The restaurant offers three types of curry for lunch, including a weekly special. Curry and other spicy dishes such as gaiyaan, which can be enjoyed with beer from various countries, are available for dinner.

Kibune WHAT'S allows you to savor the finest brand of beef while feeling the atmosphere of the ancient capital. It offers a variety of courses, mainly Yakiniku (grilled meat) and Shabu-shabu (boiled meat slices), using carefully selected Wagyu beef. Kawayuka, a traditional Kyoto-style river terrace, is surrounded by rich nature and provides a pleasantly cool atmosphere, perfect for hot summer days. Private rooms are also available for guests to enjoy their meals in a relaxing atmosphere. The restaurant is ideal for various occasions, from celebrations for special events to business entertainment.

A Sukiya-style building in Kioicho. This miraculous space is the restaurant Fukudaya, one of the best restaurants in Japan. Founded in 1939, its first head realized food and facilities based on the aesthetics of Mr. Kitaoji Rosanjin. Fukudaya has served Japanese cuisine as art with seasonal tastes and beautiful spaces ever since. The menu has monthly options for lunch and dinner. The dishes have seasonal scents and great flavors. These flavors let customers feel the joy of the mountains or beaches in a big city. They own more than 2,000 pieces of Rosanjin's pottery and handicrafts. Some dinnerware and art by Rosanjin are displayed in various places. Since 2020, they have held Rosanjin Society meetings, where members enjoy seasonal tastes of dishes by Rosanjin. Customers can feel the essence of transcendent beauty and colorful tastes.

Right next to Otaru Station. Located in the Otaru triangle market, the Takinami Shokudo offers fresh seafood daily, attracting many people, from locals to tourists. The most recommended dish is the Wagamama Bowl, for which you can choose 3 or 4 items from 9 popular toppings you like. They serve the freshest ingredients every day, as the owner says, "We are a restaurant in a market and also a seafood shop, so our insistence on fresh and tasty ingredients is only natural". Photos of dishes are posted at the entrance and throughout the restaurant. There is a menu, but diners have fun looking at the pictures and choosing what they want. The dishes are hearty but subtle, in generous portions, and reasonably priced. The bounty of Hokkaido is so great that it almost overflows the bowl, so enjoy it!

To maximize the flavor, we first grill the conger eel bones, and then use them to make our stock for our Nimonowan (boiled dish). This dish takes the utmost care in order to maximize the flavor of all the ingredients. Nimonowan conger eel is dusted in its own offal, which creates a silky texture. Many people believe that conger eel has an unexciting taste, but the texture and rich, savory flavor of Awaji conger eel are truly exceptional. In our soup or sashimi, you will fully experience conger eel's natural flavor. Since many of our customers are older, we insist on preserving that generation's flavor traditions. Nevertheless, eating the same food repeatedly can become dull, so we also offer different items like the bouillabaisse of Occidental cuisine. For the Japanese kaiseki (traditional tea ceremony fare), which is meticulously prepared, a great deal of creativity is used in creating a genuine feel for the season. Tart flavors are used to stimulate the appetite in the heat, and food to warm oneself in the