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We do not aim to become an exclusive restaurant. In a sense, it's obvious that expensive food should be delicious. We deliver the same quality of flavour as high-end restaurants at our own prices, and have great confidence in the cost effectiveness of our dishes. We get our vegetables from farmers we know in the local area and neighboring prefectures. As they are so delicious, we endeavour to use them as much as possible in our main courses. French cuisine has quite a formal image, but when it comes to dining, being able to enjoy your meal is the most important thing. We always make a conscious effort to enable customers to enjoy their meal and wine to the full. Inside the shop are an array of antique tables and chairs lined up against traditional white walls, creating a relaxed atmosphere where one can unwind. We put a great deal of effort into maintaining this atmosphere during the hours we are open and would love you to see it for yourself.

Japanese black beef is strictly produced without any compromises. Wagyu Kurosawa offers the best of its deliciousness cooked in Japanese style. The restaurant provides many popular menu items, such as the "Grilled Eel & Wagyu Rice Bowl," a great combination of ingredients, and the "Wagyu Sirloin Cutlet Set," in which you can choose the cooking condition. Fresh seafood side dishes typical of Otaru are also available. Scallops and crabs are highly acclaimed delicacies. The owner believes that "The way one eats could change the taste of the cuisine." So, a manual with instructions on how to eat is prepared, which is separate from the menu. The spacious restaurant has a total of 110 seats. This restaurant is recommended as a base for sightseeing.

Jozenji-dori Street symbolizes Sendai, the Forest Capital. Wagyu Ryori Ban, a Japanese BBQ restaurant where one can enjoy different Wagyu beef brands every week, is located on 2F of a building on this famous street. At the Pageant of Starlight, an event that sees rows of Zelkova trees covered in warm light and that colors the Sendai winters, the table seat that faces the street become special seats, giving the place an outstanding atmosphere. Highly recommended for anniversaries. The high-quality A5-ranked Wagyu beef, specially selected from production areas nationwide, is used throughout the menu. The production areas and brands of the beef change every week, so customers can enjoy a variety of Wagyu beef. In addition, the restaurant has not only Japanese BBQ but also Western menu options and set menu options, such as omelet rice and beef stew. All seats have smokeless roasters, so even customers who cannot handle smoke can enjoy Japanese BBQ here. 

beef by KOH offers yakiniku (Japanese BBQ) and other meat dishes full of originality. Chef KOH, a former chef of a Michelin-listed restaurant in New York, is particular about each and every ingredient, purchasing and cooking only what he is satisfied with. The "Rossini Bowl" and "Rib Cap and Foie Gras Sukiyaki with Skillet Egg" are innovative dishes allowing you to enjoy wagyu beef and foie gras simultaneously. The restaurant creates unique cuisine in the New York style, fusing various genres such as Japanese, French, and Italian. From sauces to a wide variety of side dishes, everything is handmade. Enjoy the best cuisine in a casual and fashionable Brooklyn-style atmosphere, which the chef himself has created.

Wagyu Yakiniku KIM is a hideout restaurant in Shirokane-takanawa, a high-end residential area. Within the A5 class Wagyu, this restaurant serves extremely rare, high-quality, top-grade Japanese Black Wagyu beef. Offering its "own way to eat delicious Yakiniku," diners can compare each meat with salt or sauce depending on the part. Recommended are the "Limited Course," which includes a variety of dishes such as seared beef sushi and filet cutlet, and the luxurious "Special Course," which features a chateaubriand. The restaurant's concept is "Enjoy various kinds of tasty meats little by little." Two private rooms for up to 4 and 6 persons are available in a relaxed adult atmosphere, perfect for casual entertainment or an anniversary dinner. 

Located on the second floor of a building in Nihonbashi-honcho, "Waki Shun" is a Japanese restaurant that attracts fans with its cuisine full of seasonal flavors. The owner, Mr. Miyahara, who honed his skills for many years at the Michelin-starred restaurant "Ginza Kojyu," and served as head chef at its sister restaurants, "Ginza Okuda" and "Paris Okuda," has opened his own restaurant. Located in Nihonbashi, a waterfront area that retains Tokyo's original scenery, the restaurant creates a relaxing atmosphere where various seasonal ingredients are showcased in their dishes, as the restaurant's name suggests. They offer a unique blend of traditional and modern cooking, allowing guests to experience the excitement and depth of contemporary Japanese cuisine. You can fully enjoy the restaurant's essence through their "omakase course," which is available for both lunch and dinner and requires advance reservations. They also offer a great selection of Japanese sake and wine and propose a beautiful pairing with their

You can have a friendly and enjoyable time in the comfortable wooden warmth of Waraiya. The restaurant offers a variety of dishes that will make you drink more, such as 30 different types of Kushikatsu and the "Sashimi Assortment" featuring the freshest seasonal fish. In addition, more than 20 types of sake are available, ranging from sweet to dry. There is a full range of all-you-can-drink plans, including sake, draft beer, and those with no time limit, allowing you to select the plan that best suits your needs. The lively restaurant can be rented out for 15 to 25 people, making it ideal for parties of all kinds, including welcome and farewell parties and New Year's Eve parties.  

Washoku Takagi focuses on local ingredients based on the concept of letting people know that Miyazaki has wonderful ingredients through cuisine. The tastes of the omakase courses for both lunch and dinner are truly once-in-a-lifetime experiences. They use various Miyazaki ingredients such as Japanese Black with excellent meat quality, freshly caught seasonal vegetables, and seasonal fish. The rice purchased brown, polished in the restaurant, and cooked in an earthenware pot is exceptional. Only "White rice" is available at night, and "Seasonal seasoned rice" can be selected for lunch. The pairing courses, which combine alcoholic beverages to match the dishes, are also attractive. The interior of the restaurant is a relaxing Japanese-style space featuring counter seating. It is suitable for business entertainment, anniversaries, dates, and other occasions, with three private rooms that can accommodate up to 14 people when all three rooms are opened.

The winery restaurant Zelkova offers French cuisine using ingredients from Yamanashi along with mellow wines. A majestic zelkova tree greets visitors at the entrance. The executive chef is Mr. Hirota, who has worked at many famous restaurants. You can enjoy refined dishes such as "Yamanashi Fruit Salad," made with fresh fruit, and "Fujinosuke Poêlé," using Yamanashi's original river fish, which has rich flavor in its fine fat, in the course menu. The wines only a long-established winery can offer, such as the precious "Ishikura Wine," made in an fermentation stone cellar since 1885, are another treat to enjoy. With a calm atmosphere, the restaurant offers a view of beautiful mountains, so guests can savor their meals while feeling the nature and history of Japan.