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Italian-grown artichoke Ripieno consists of hollowed-out artichokes stuffed with salted pork meat (guanciale) and vegetables, sprinkled with Parmesan cheese, covered in breadcrumbs and then deep-fried. This deceptively simple dish requires long and delicate preparation. The chef, a meat-lover himself, puts a special emphasis on his meat dishes. They always stock six types of quality meat, including beef from the Aubrac region in France, long acclaimed for the taste of its red meat, Bigorre pork, which is often considered the ancestor of Iberico pork, and Ezo deer meat from Hokkaido. Pleasing the customers is what matters the most. Even if your favorite dish is not on the menu, feel free to request it; as long as they have the ingredients in stock, they'll do their best to meet your demands. Some of their regular customers order without even looking at the menu! The restaurant's 70 seats are always filled with satisfied guests. A bustling, vibrant atmosphere, with a lively service and warm hospitality, also en

As a starter for your course, you'll enjoy our "Inizio Foie Gras Wafers with Japanese Pheasant and Beets." It's the one item that always appears on our monthly course menu. It represents our restaurant's philosophy in plain terms: a fusion of tradition and regionality. We think both the number and variety of the herbs we acquire directly though our vendors will surprise you. We have enough to use a different herb with each dish every month thanks to the great work of our farmers and suppliers. The herbs, orange rinds, and other flavorful items so casually sprinkled on our dishes are the result of time spent rigorously testing each ingredient. That's how we raise the standard for our food to the highest level, and that's the kind of thinking that goes into planning each month's menu. Our restaurant is located on the first floor of the Daibiru headquarters, beautifully constructed during the Taisho era in a Neo-Romanesque style. We aim to offer elegant, formal dishes that suit the classical sophistication of th

[The restaurant's efforts to deal with novel infectious diseases] The restaurant has received Osaka Prefecture's infectious disease control sticker. In order to prevent infectious diseases, vinyl sheets are placed on tables and acrylic screens are installed at the counter seats. In addition, the restaurant is thoroughly disinfected with alcohol, employees wear masks, and the restaurant is well-ventilated as it is located inside a building. Furthermore, no door at the entrance allows dining in an open space. Thank you for being so understanding, and apologize for the inconvenience caused by the infection control measures for safety. All of the staff members look forward to serving you.

ROLLER COAST MinatoMirai is located on the second floor of Marine & Walk. The spacious interior exudes a comfortable ambiance, with the kitchen helmed by an owner-chef who "loves American culture." He grills homemade patties using his unique method, and he is particular about handmade sauces that enhance the flavor of the ingredients. Popular menu items include the 'Dry Vegetable Burger,' with the natural sweetness of vegetables, and the refreshing 'Wasabi Burger,' incorporating Japanese flavors. The buns and bread are also original creations of the restaurant. Dog friendly in certain areas near the entrance, this space can accommodate various occasions, whether hosting a private party in the spacious interior or making a casual stop during a stroll through Yokohama.

Kicko, a well-known Obanzai Kappo restaurant in Roppongi, was renewed as a Sushi Kappou restaurant in the summer of 2023. Mr. Kasai, who has worked in Osaka, Hong Kong, and other Asian food capitals, took over as general manager and refreshed the menu and interior design. While maintaining the tradition of obanzai (Kyoto-style home cooking), the restaurant offers an evolved appeal with sushi and seasonal Japanese cuisine as its new signature. With courses, set menus, and a la carte dishes, it is a great place to enjoy a meal according to the occasion. The "Omakase Sushi Kaiseki Takumi Course," featuring the chef's specialties, provides a luxurious experience of the finest nigiri and Japanese cuisine. The restaurant also has a hideaway atmosphere, with counter seats made of Japanese cypress redecorated when the restaurant was renewed, and a spacious private dining room. It is a comfortable place to relax even if it is your first time visiting, and also a great choice for gourmet travelers to enjoy Ja

RUBY JACK'S Steakhouse & Bar has a stylish, all-glass, urban appearance. The restaurant, directly connected to Roppongi Itchome Station, offers exquisite meat and seafood dishes prepared by a skilled chef who has served in senior positions at some of the world's most renowned restaurants. Selected beef and dry-aged beef are stored in a meat locker by the kitchen, and fresh lobsters and oysters are fresh up from a tank. They are cooked with the utmost care to bring out the best in the ingredients themselves. The exquisite cuisine, wide selection of drinks, and friendly staff in a sophisticated space will provide you with an unforgettable, blissful experience.

Our cook struggled with Karaage and Tamagoyaki when he was a rookie chef, but practice makes perfect! He learned through trial and error and gradually he improved the flavor of the dishes to the point that they became some of his signature dishes. Now you can savor the results of his hard work. There are a variety of dishes one can make utilizing a whole fish. The menu changes depending on the part of the fish used, and the sake pairing we recommend depends on how we prepare it-we're serious about our seafood cuisine. We want all diners at our restaurant to have a good time. We start with a friendly, cheerful greeting, and a smile. This is something we never neglect, no matter how busy we are. Bring the world of Mifune to your table with menu items like the "Late Night Yojimbo Set" or "Real Men Drink Sapporo Beer" that are sure to get the conversation started. Stop by with your friends on the way home from work, or bring your partner.

Ryuen, established in 1981 in Kokura, is an authentic yakiniku (Japanese BBQ) restaurant many celebrities love. The second store, Ryuen Nishinakasu Branch, focuses on aged meat cured with original aging methods and Kobe beef. It is the only restaurant in Fukuoka registered as the designated registration store for Kobe beef, proofing that the restaurant is authorized to handle Kobe Beef. "Kobe Beef Sushi" is a dish where you can enjoy rich meat with a smooth texture. And the "Five-Piece Aged Meat Platter" offers the best parts of the day's meat. The restaurant has many private rooms with a chic and calm atmosphere. It is perfect for banquets, business entertainment, dinners, and dates for adults who know the real thing, with its carefully selected meats and high-quality cuisine.

At our restaurant, we believe that both Okinawan food and Chinese food have distinctive flavors, so this dish is made using minced goat, chili peppers, and Okinawan-style tofu that is skillfully prepared as mapo tofu, thus showcasing a seamless fusion of both cuisines. Two kinds of Japanese peppers also add a spicy kick. We painstakingly procure authentic ingredients like goya (bitter gourd), naaberaa (Vietnamese luffa), and Okinawan carrots as we can't make our chanpuru (Okinawan stir fry) without them, and of course, all of our pibachi (white pepper) and luncheon meat all come from Okinawa. Our homemade chili pepper sauce also increases the breadth of our flavors. Service-wise, our open kitchen links directly to our counter seats, enabling us to communicate directly with our guests. Whether you have just arrived or are about to leave, our chef Tamayose will greet you himself to make you feel at home. There aren't many restaurants that stay open late in our area. That's why even chefs from surrounding restau