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The miso ramen is Rapita's most popular dish! White and red miso pastes are blended together in an original combination. The broth has a richness and depth that expands throughout your mouth with every sip... it's superb! The original medium-thick curly noodles used are specially ordered from Shirokuma Noodles. They're a perfect match for the broth! They came to fruition after Chef Sugawara carefully considered the kind of noodle that would go well with the soup. He accepted no compromises in their making, so Suguwara has confidence in his creation. Seeking even further heights in flavour, we offer a menu of seasonal items in addition to the standard and children's menus. In the winter, the charred garlic ramen is very popular! We also offer large servings and donburi (rice bowl) items. Complete with a car park, this ramen restaurant will satisfy men and women of all ages.

My "Octopus and Whelk with Escargot Butter" is a popular dish made with plenty of octopus and firm whelks, to which the flavors of mushrooms and escargot butter are added. It goes very well with various kinds of drink. To be able to offer a firm texture and rich flavor, I myself go out and purchase my ingredients every day, being particular about the freshness of the vegetables and seafood. The umami (pleasant savory taste) of the ingredients themselves is important, and to maximise their taste, I cook them simply and make homely dishes without adding too many things. Instead, I will go to great lengths to make my own sauces and other items. The cocktails created by our bartender, Kumiko Sugano, are a source of pride for us. We round our ice cubes individually, by hand. As round ice is hard to melt, the drink doesn't dilute. We'd like you to enjoy drinks until you finish the final drop.

[Ika kyodai] (squid brothers) contains raw squid and squid tempura (fried). You do not have to be a connoisseur to fall for this delicious dish, in which the smell and taste of raw squid and the texture and flavor of the fried squid can be savored. Take cabbage or scallions for example, which change in quality depending on the season. Here, we source them based on the best areas depending on the time of year. The pork, eggs, noodles and sauces were sought out to best fit our okonomiyaki (Japanese savory pancake). We strive for excellent in-store service, so we take your order while you stand in line and begin preparing it before you are seated. Our goal is to feed you quickly while still preparing each dish with the utmost care. The gold badge is only awarded to members of the grilling staff who passed the grilling test. It is a symbolic badge of Reichan. With in-company testing, we strive to keep the skills and motivation of our staff up, to always serve delicious okonomiyaki.

Simple pasta that is laid in a casserole, topped with a variety of ingredients and baked in the oven has become one of our speciality dishes. This popular dish overflows with originality. Also enjoy the yummy flavor of our Shinshu salmon with its subtle aroma. In the comfortable, casual atmosphere of our restaurant, we aim to provide a relaxing environment for our customers, whether for a ladies' night or a family meal.

Using foie gras produced in Landes, France, this gem is prepared by bathing foie gras in consomme soup prepared for a richness similar to that of soy sauce before carefully subjecting it to a low flame to soak the flavors right through. The meal is defined by the lingering taste of the consomme after it is finished. The lean meat chosen for this steak specifically for its softness is matured for one to one and a half months before use. The meat is soft, and its strong flavor, which is natural to the meat itself, is sure to satisfy you. Rather than thinking of food from the viewpoint of the customer, I cook by thinking of what I would like to eat, in the hope that, with each dish, my customers can get a taste of the culture and emphasis found in France. Every corner of the restaurant shines with craftsmanship, from the lighting and sofas, which are handmade by the staff, to the highly characteristic wine glasses and Kamachi Toho crockery. I sincerely hope to attract customers who are serious about their food.

We use a sauce made from sweet Delaware wine, on roasted venison coated in mustard and breadcrumbs. The venison is transformed by the fragrance of the breadcrumbs and the mustard. The sweetness of the Delaware wine and the crunchiness of the breadcrumbs create an interesting contrast in textures. We roast the meat with great care until all excess fat is gone. Grill marks are visible, though the meat is never scorched. It takes time, but we cannot omit any steps in order to create a delicious dish. As I work, I constantly think, "If I were a customer here, what would I want done " For example, the right time to give the guest a hot, moist hand towel - I think of details such as "when placing it in the guest's hand, it is easiest for him to use if it is seventy percent still rolled up and thirty percent spread flat". The contrast between the wildness of nature and modern architecture is interesting. It is as if the flow of time has stopped, and you can pass a few calm hours within.

The concept of this restaurant is "Yuinchi's health-friendly buffet." Located on the second floor of the Yuinchi Hotel Nanjo's main building, [Restaurant Sunpeer] serves a bountiful variety of dishes made from locally-sourced ingredients, carefully selected. This buffet consists of over 50 types of Japanese, Chinese, and Western dishes. The lineup here changes every month, so you'll have new surprises to discover each time you visit. The large windows offer a gorgeous panorama over the Nanjo City townscape and Nakagusuku Bay. This view is sure to make your meal with a loved one feel even more special. Whether it's for a date, a get-together with friends, or a lunch meeting, this is the ideal venue for a range of occasions. Take some downtime and let the sight of the Pacific Ocean and the blue sky restore your spirits.

[Virbius] is a small French restaurant surrounded with water and green at the location of 5-minute walk from Mitaka Station. It is a famous restaurant known to those in the know. There are 3 key reasons which make the restaurant special. No. 1 reason is the sour taste. Vinegar highlights the shape of dish by bringing out the quality of ingredients. No. 2 is almost no fat on the plate.  Fat coming out of ingredients is removed and high purity olive oil is added a little, instead. This creates a light taste with richness on the plate. No. 3 is a quality food in the home-like cozy atmosphere. The warm space reflecting chef's personality further highlights the food.

The glitter of the Bay Bridge provides a dreamy view reflected on the water's surface. REVO BREWING is a restaurant where you can view the night scenery of Yokohama's Minato Mirai area. Located on 1F of a hotel, the restaurant interior recreates the atmosphere of an American brewery. A craft beer brewery with the highest manufacturing volume in the Yokohama area is next door, so customers can always enjoy freshly made beer. The restaurant has many popular menu options, such as Black Angus Beef T-Bone Steak and an Assortment of 3 Completely Homemade Sausages. The menu is a collection of masterpieces that all go well with beer. It can be used for various situations such as grabbing a drink after work, anniversary dates, entertaining, and girls' nights out. This restaurant goes beyond the "usual" and always delivers new surprises and deliciousness.