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Receiving a one star rating in Hiroshima restaurant guide, "hiroto" became one of the best restaurants in Hiroshima both in name and reality. 4 years have passed, and the restaurant is now moving into a new stage to take a new look into the ingredients. Purchasing process of ingredients based on somehow brand focused attitude has been changed. We now visit to the production sites, listen to the farmers, and decide whether to buy. Although it is little by little, the attitude to the ingredients has been changing. The new approach stimulates chef's core concept which is to bring out original taste of the ingredients, and it became a new step forward in the pursuit of taste quality. Of course, the elegant atmosphere, the unique selections of Bourgogne, and other wine welcome guests as the way it was. Our restaurant will never cease attracting your appetite.

Located near Shinjuku Station in central Tokyo, this restaurant offers a "one-person, one-pot" style that overturns the conventional image of shabu-shabu, in which a group eats around the pot. Customers can freely choose meat, vegetables, and rice from the menu in S, M, or L sizes, so even vegetarians can enjoy shabu-shabu here. One of the attractions of this restaurant is that customers can eat as much as they like of the special ingredients, such as A4 and A5 grade matured black Japanese beef and Saga Prefecture pork. The "special ponzu (Japanese citrus juice)," perfected over the past two years, will surely attract your palate. There is a wide selection of beers, cocktails, wines, shochu, and other alcoholic beverages. It goes well with the "ramen to finish the meal" made with hot pot broth in which the flavor of the meat has been dissolved. Come and try the new, easy-to-enjoy shabu-shabu.

[Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch] is a place where you can enjoy eels and Japanese cuisine. The quality of ingredients is very important; for eels, they choose the ones with soft skin and abundant fat without clinging to where it is produced. For wagyu beef, they use A5 grade only, and for seafood, they carefully select those produced from all over Japan. Their Japanese cuisine prepared with seasonal ingredients is comforting. Their skillfully-grilled savory eel dishes have crispy skin outside and fluffy and juicy inside. Served with generous amounts of the special sauce prepared with high-grade Aichi produced tamari soy sauce with sugar and mirin. In addition, they have a wide range of a la carte dishes to char-grilled domestically produced wagyu beef available, like [Tempura of Blue Sprat] and [Omelet with Dashi Stock]. This is the restaurant where you can unwind yourself while holding delicious sake from all over Japan.

Eels grilled to perfection by the artisans using the bincho charcoal, as indicated in the name Hitsumabushi Nagoya Bincho, is crispy and fragrant with the fluffy inside. With their deep understanding of Japanese eel and charcoal, the artisans will change the way the ingredient is grilled depending on its condition. The secret taste of the tantalizing sauce lies in the unique thick soy sauce from Nagoya and carefully-selected sugar and rice wine. At this restaurant, you may enjoy a variety of eel cuisine such as Shirayaki, Kimoyaki, Umaki, and so on. The rich selection of drinks including Japanese sake, shochu, wine, etc., is a great match with the Japanese eel. With their genuine hospitality and pursuit of the best ingredients, charcoals, technique, and service, you will surely have a wonderful time with your valued guests.

[Hitsumabushi Nagoya Bincho] at SKYTREE close to Asakusa serves Nagoya's specialties. Your appetite will be immediately stimulated when you open the lid of the wooden container, as the good aroma of eel will spread in the restaurant's open space. Different from Edomae-style eel,  the eel is grilled without steaming to finish its outside crispy and aromatic, and inside fluffy and juicy. Its savory taste becomes even better with the broth and seasonings such as wasabi and leak which was put in water to remove spiciness. Kid's menu is also available for families. In Tokyo, please visit this restaurant to enjoy the [authentic hitsumabushi (chopped grilled eel on rice)].

Different from Edomae-style eel, our [Jiyaki Unagi (eel grilled without steaming)] is slowly broiled with Binchotan-Charcoal. Enjoy the aromatic [Hitsumabushi (chopped grilled eel on rice)], a specialty of Nagoya, in 3 different ways. Other than eel, various Nagoya specialties are also offered, such as chicken wings and miso skewered cutlet. The box seats (for up to 4 people) in the corner of the restaurant are suited for various occasions. In Tokyo, enjoy the authentic taste from Nagoya!   

Hokkaido Jingisukan Lemon is a restaurant that serves Jingisukan (grilled mutton) using fresh meat in a secluded space that evokes the culture of Hokkaido. The high quality lamb meat, cut by hand, is tender, has little odor, and has a rich flavor. The restaurant offers a variety of specialties such as "Genghis Khan All Kinds Assortment" and "Akkeshi Whiskey," making it ideal for dates, sightseeing, and, of course, lunchtime. A selection of Hokkaido's local sake and wine is also available, and the staff can advise guests on their preferences. When you come to Susukino, why not try a blissful Jingisukan experience here? 

For the gourmet travel! Hokkaido Kita Sakaba Umeda Branch lets customers become intoxicated by the delicious Hokkaido sake and food offered at reasonable prices in Umeda. They welcome you to stop by with dishes with excellent cost performance. 

[Namba Station 1 minute walk] Using luxurious amounts of the restaurant's best Hokkaido ingredients. Kita-no Kazoku has been designated as a Hokkaido Love of Eating Ambassador, a restaurant that continues to pass down the deliciousness and high quality of Hokkaido ingredients.