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Teppanyaki Sangamori has been well-loved in Fukuoka since its establishment in 2009. After moving to the landmark CAITAC SQUARE GARDEN in Tenjin in 2020, it is now crowded with local customers and tourists, delivering an extraordinary dining experience. The restaurant's specialty is teppanyaki, featuring rare Iki beef and other Kyushu-produced Japanese beef and high-grade seafood such as Ezo abalone and Ise lobster. Both lunch and dinner menus are varied, and the course structure is attractive. With teppanyaki as the main dish, sashimi and unique vegetables as appetizers, and soba noodles to finish, you can enjoy various food in a single course. The restaurant is suitable for multiple occasions, with counter seats where you can see the chefs at work, table seats, and private rooms. It is a great place to enjoy Fukuoka's gourmet cuisine!

The name of this restaurant has changed from "Shinjuku Teppanyaki Sublime" to "Shinjuku Teppanyaki Kitanozaka." The famous Azabujuban restaurant Sublime has come to Shinjuku. The highest class A5-ranked Kobe beef and Japanese Black Wagyu beef, raised with love and great care, is served with the restaurant's best ingredients and iron griddled. Features soft meat, rich scents, and high-quality flavors that melt when put in one's mouth! Perfect for various situations such as anniversaries, group dinners, and entertainment! The luxurious counter is an ideal space for adults to enjoy amazing moments eating the restaurant's food. 

Teppanyaki Steak SUN SHO offers a casual and homey atmosphere in which to enjoy Teppanyaki, which has a prestigious image. The main ingredient is Miyazaki beef from Kyushu, purchased directly from the producing region. Vegetables, which seasonally change in spring, summer, fall, and winter, are served in dishes rich with a sense of the season. The handmade appetizers that appear at the beginning of the course also present elaborate delicacies. The highly satisfying and cost-effective courses, including the very popular garlic rice, are very appealing.  Located on the 4th floor of a building near Station, the restaurant is ideal for those who want to dine in a relaxed atmosphere. In addition to the counter with its realistic atmosphere, a fully private room is also equipped. It is a space suitable for an adult's hideout, such as for business entertainment and dates.

Our udon (thick noodles) is truly handmade with no machines used. Even though we can only make limited amounts, we want to stick to handmade udon prepared with freshly ground flour from a mill in Kagawa Prefecture. We optimize our udon's flavor through a mixture of excellent Australian flower grown specifically for glossy, well-textured udon and special "Sanuki no yume wheat" developed in Kagawa Prefecture, which is famous for their thick "Sanuki Udon" noodles. Our freshly boiled udon and fried tempura is served with care in a handmade Tobe pottery bowl. Furthermore, we offer reasonably priced meal sets with fried tempura, fresh noodles and salad. Our "Matsu Set" features cold zaru udon (plain udon with dipping sauce) for JPY 1,500 (plus tax). In addition, if you order a donburi bowl (rice bowl dish) together with udon as a set, the donburi will be discounted. The restaurant's interior features a spacious table arrangement and calming earthen walls decorated with a trowel finish, which is a perfect setting fo

Fresh "chijimi" (pancakes) are a staple of Korean cooking that contain ingredients such as squid, shrimp, mussels, and clams. At the restaurant, mozzarella cheese is used as a topping, and then browned using a burner so that the cheese flavor really stands out. It goes perfectly with seafood ingredients. For our "takanmari," a Korean-style stewed chicken, the freshness is very important. We skillfully prepare the chickens we buy for use in our chicken broth. The takanmari is cooked on top of the table, and when it is ready, the staff cut the chicken and serve it. We carefully explain how to eat it, so there is no need for first-timers to worry. Moreover, the flavor of the sauce can be adjusted to match the customers' preferences. As for space, we have large private rooms with space for 35-40 people. These rooms are perfect for a company function or a group party. Finally, if a customer desires it, we can change the things that are included in a course, so please feel free to ask.

We use healthy, delicious, grain-fed American yongen (specially-bred "fourth-vector") pork. Please enjoy our tonkatsu (deep-fried pork cutlet) which uses thickly sliced rare cuts of pork loin with the sauce purchased from a special producer. We pay extra care for choosing our rice and use Koshihikari from Nita, Okuzumo in Shimane which took the gold medal at the International Rice Tasting Evaluation Competition. For delicious tonkatsu, delicious rice is a must. We designed our restaurant to be a comfortable space where customers can enjoy great food and attentive service, and feel satisfied when they leave thinking, "I want to come back again." We offer free rice and cabbage refills for the customers who ordered a combination meal, and try to be at your service before being requested.

The restaurant Torisei Shijo Kiyamachi Branch has been in business for more than 50 years and is proud of its yakitori. The freshly grilled yakitori, flavored with a secret sauce that has been used since the restaurant started, is so delicious that it will have you smiling. Take advantage of the Oyadori Yaki with its spicy seasoning that will have you hooked. All these dishes use fresh brand-name chicken from Kyushu, with the qualities of the ingredients to their fullest. Local sake from Fushimi, Kyoto, shipped directly from the brewery, complements the delicious chicken dishes. An all-you-can-drink seasonal menu for banquets is available, making it ideal for all occasions. There are tables and counter seats on the first floor and semi-private rooms for up to 12 people on the second floor to meet various needs.

Torisei Takoyakushi Branch is a descendant of a yakitori restaurant that has been in business for over 50 years. In addition to the traditional dishes of the past, you can also encounter new dishes created with the desire to try new things. Starting with the restaurant's signature Yakitori, there are irresistible dishes for chicken lovers: the Oyadori Yaki is spicy and goes well with beer, and the Usuzukuri is a rare dish of seared chicken sashimi made with fresh chicken. The restaurant also offers sake directly shipped from a sake brewery in Fushimi, Kyoto, to delight connoisseurs. The restaurant has a refined and relaxing atmosphere that is typical of Kyoto. It is equipped with semi-private rooms for small groups and fully private rooms, so you can let go of your daily stress in various settings.

The eggs are separated into white and yolk and lightly stirred, separately. Pour the white portion into soy sauce based soup first, then, pour in the yolk, so that fluffy yet thick texture is achieved. Daisen chicken is moderately soft and fits perfectly with soy sauce based soup. It is used at the main branch of "Torifuji" as well. We usually use 50-day-old chicken, because the taste and texture are suited for Oyakodon (chicken and egg on rice). When it comes to chicken, freshness is the most important factor. This restaurant buys whole chickens from the market at Daisen and cuts them into pieces every morning. All of our menus use chicken only because we believe in the taste of our chicken and want the customers to know it too. Mr. Kubo knows the deliciousness well because he was once a customer of this restaurant and was impressed by the signature Oyakodon. Enjoy the variety of our chicken cuisine. There is a counter table for customers who come alone, and tables for groups. There may be a queue at lunch t