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Sushi is traditionally thought to be completely different to cooking. If someone tries to do both at once, their technique in one of them will suffer. However, our chef learned both cooking and sushi making at a specialist level and is confident that he can satisfy you. We serve Japanese cuisine and sushi, so most of our cuisine is seafood. We are particularly proud of our meaty conger eel, sent directly to us from Port Akashi. Even as sushi, we serve it with salt rather than tare (sauce), so you can enjoy its melt-in-your-mouth texture. While many customers order a course meal the first time they visit us, they relax and order one dish at a time as they grow accustomed to our food, also pairing it with sake (Japanese alcohol). Our chef takes special care when serving his dishes-not too quickly or too slowly-and is careful to not interrupt conversation. He previously worked at the front desk of a hotel and believes this is how he naturally acquired these skills. We hope you will find us to be a mature izakaya

This plate is centered around seasonal vegetables. We only make 15 portions of this completely vegetable based dish per day. The menu changes every week. In the past, we have served daikon radish cutlets, vegetable sushi, bagna cauda, homemade sweet potato fries, and pickles. We try to serve seasonal vegetables, carefully selected home grown vegetables, meat dishes that pair well with these vegetables, and seasonal seafood dishes. We particularly recommend Kokyu Toyonaga's tomatoes from Mishima in Shizuoka prefecture. We produce our own zucchini and sweet potatoes in our own field. We try to communicate with people who visit the restaurant in many different ways. However busy we are, we like to genuinely interact with customers rather than treat them like they are on an assembly line. We have created a mellow interior with warm colors and terracotta tiles on the floor. We obtain various types of wood to use in our wood-burning stove. Our portion sizes are designed to suit women because the majority of our cus

It is a rare gratin specialty restaurant in Japan that serves only handmade gratin. Gratin used to be a "treat" that few restaurants offered because of the great work required to prepare it. At Gratin Cafe, the sauce is made by hand, taking the time and effort to preserve the methods used in those days. Its gratin is refrigerated for three days and then frozen for a milder flavor. The variety of gratins featuring seafood, horumon (offal meat), and seasonal ingredients are all exquisite. The entrance to the restaurant is located down the stairs from the parking lot. Although structurally underground, the view of the clear stream from inside makes it an attractive hideaway. Why not reminisce about the "treats" of the past in Kudoyama, Wakayama?

GRILL & WINE T's is close to JR Otaru Station and has a stylish appearance. It is a wine bar where you can taste carefully selected wines and creative dishes that go well with alcohol. The menu is mainly cheese, foie gras, and grilled dishes that go well with wine, reflecting Chef Terry's experience in 12 cities in 7 countries worldwide. In addition to wines that can be perfectly matched with the dishes, the bar also offers a wide selection of carefully selected drinks, including sake and shochu. Both counter seating with an open kitchen in front of you and stylish table seating are available. It can be used in various scenes, from drinks after work to dates, girls' parties, business dinners, and banquets.

Gyoza & Beer 541+ offers a diverse menu of vegan-friendly Gyoza (dumplings), specialty dishes, and tantanmen noodles. There are always 15 kinds of Gyoza available, which can be enjoyed with beer or sours. Mainly stocked with craft beers from the Kansai region, you can choose from bottled craft beers, cocktails, sours, and juices in a self-serve style. The Szechuan hot and spicy dumplings are especially popular for their perfect balance of spiciness and flavor. Using plenty of Chinese spices such as house-made Chinese sesame sauce and Chinese pepper, the umami flavor stands out more than the spiciness. It is so popular that it has been featured in the media. You can comfortably enjoy authentic craft beer and dumplings in an Asian atmosphere.

Gyukaku opened in 1996 with the concept of "delicious, affordable, and good service and atmosphere" and is currently Japan's largest yakiniku restaurant. The Omekaido Overbridge branch is a 5-minute walk from Shinjuku Station, the world's busiest passenger station, and is visited by customers from many different countries every day. It is a clean, comfortable, and well-equipped restaurant that opened in 2022. It offers an all-you-can-eat menu as well as a wide variety of a la carte items, including Kuroge Wagyu beef, so you can eat as much as you want. Various side dishes and drinks are also available, plus free Wi-Fi and foreign language menus are provided. The restaurant is waiting for your visit with cheerful smiles and energy.

[Gyu-sho Ogata] is a popular restaurant, serving Maesawa beef steak and Japanese BBQ. Iwate is proud of Maesawa beef. We are a farm owned restaurant which has received numerous awards in food competition shows. Maesawa Beef and Ogata beef is served at a reasonable price. Everybody enjoys grilling steaks with our specilal pot shaped plate made of porcelain. It is easy to make your steak juicy and tender. Individually seperated Sunken Kotatsu table is set in the clean and spacious dining room, which is a wonderful place not only for dating and meetings but also for anniversaries. In peak sightseeing seasons and at weekends a lot of people visit us after visiting World heritage Chusonji. Please Book with us in advance.

Rikyu's beef tongue is deeply infused with rich flavors before being grilled to perfection over a charcoal flame, searing the surface to a crispy finish while retaining the juiciness of the meat inside. After the meat is cut and salted, it is then aged to enhance flavour and tenderness. The meat is so tender that any size can be eaten easily. At Rikyu we never use machines; every step is done by hand. The reward for this honest work is a fantastic texture throughout the meat. In order to offer consistently high quality beef tongue at Rikyu, we are constantly giving birth to the best ways to produce the most delicious food. This restaurant is located at the station, and guests from outside of the prefecture queue outside the door waiting be seated. We are great for children and the elderly, so bring your family and try Rikyu's specialty while it's hot and juicy.

Presenting thick, savory, condensed cuts of Rikyu beef tongue char-grilled to perfection with a crispy exterior and juicy interior. Relish in the meaty flavor of beef tongue and its toothsome texture. After the meat is cut and seasoned with plenty of salt, an ageing process enhances the flavour and tenderness. At Rikyu we never use machines; every step is done by hand, resulting in a fantastic texture regardless of thickness. The Tomizawa store is dedicated to maintaining our cheerful atmosphere. The grills and counter seats face each other, creating a home-like atmosphere where every single customer can enjoy conversation with the chef. Of course, feel free to ask us to grill your beef tongue to your preferred temperature. With lots of available seats in the Tomizawa store, we also accommodate big parties. We welcome you with a wide variety of beef tongue dishes on our menu.