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SAKE BAR CHOCO CHOCO offers Japanese cuisine, including dried fish and various Japanese sake. The high-quality dried fish, delivered directly from Numazu, are handmade by the Hyper Creator. To accompany its deliciousness, sake, served in a champagne glass, is recommended. The saltiness and flavor of the dried fish enhance the mellow taste of sake, creating an exquisite marriage. Also, the creative obanzai (side dishes), which can be savored in small portions, are excellent. The restaurant has only counter seating, making it easy to visit even by oneself. The combination of dried fish and sake is a wonderful opportunity to enjoy traditional Japanese food culture. Enjoy a heartwarming time with friends and loved ones or guests from abroad.

Maruhai offers courses of excellent dishes featuring local seasonal fish. The owner is a skilled chef who has a keen eye for fish. Reservations are recommended for this izakaya (Japanese pub), which makes the most of its ingredients and serves delicious food that goes well with sake. As the name "Maruhai (means sake cup)" implies, it is particular about the sake that enhances the food and has the largest selection of sake in the prefecture. Famous sake "Keigetsu" from the Tosa-Reihoku region is shipped directly from the brewery. Various banquet courses are available, including the most popular course for business entertainment and dinner (from 5,500 JPY), a casual course (from 3,800 JPY), a course suitable for special entertainment and dinner (from 7,500 JPY), and a luxurious course (from 10,000 JPY) that includes grilled eel, Tosa Akaushi beef and Ise lobster. Feel free to make a reservation.

Our original Ishida Mitsunari, Otani Yoshitsugu, and Shima Sakon cocktails are inspired by the rich history of military commanders in ancient Hikone. These craft cocktails are made with the freshest ingredients, with the perfect balance of sweet, sour, and savory tastes. Our cocktails are made with seasonal fruit to bring a fresh taste to every sip. Some of our most popular menu items are our locally sourced smoked venison and Omi Beef bolognese, each bursting with the flavors of the meat. We pay attention to the needs of every guest that comes into our establishment, and work hard to see that they feel comfortable while they are here. This is the only cigar bar in all of Shiga Prefecture and we warmly welcome guests who are new to cigars. We serve many cocktails that pair well with cigars. In addition to seats at the bar, we have private rooms that can be reserved for four people. These private spaces with jazz piping through the speaker are perfect for relaxing with a drink. Use the space for a girls party,

Opened by Park Samsoon, known for being the first woman to obtain a first-class license for the Korean national technical cooking test, Kanmiichi has been a well-loved restaurant in the Korean town of Tsuruhashi for more than 40 years. Following in its footsteps, Samgyetang Niru Hanare was opened under the concept of "introducing Park Samsoon's samgyetang (Korean chicken soup) to the world," which had been the restaurant's specialty. The only meal on the menu is the "Samgyetang Gozen," based on a recipe handed down from generation to generation. The samgyetang, which is slowly simmered for half a day, and banchan, seven kinds of side dishes, are carefully prepared by hand, using carefully selected ingredients. The restaurant, with only 18 seats at the counter, has a calm and stylish space. Reservations are required, and all start at once (70 minutes). So please check the official Instagram before visiting.

Our carefully-selected meat is matured before being stored in order for our guests to experience it at its prime. The steak is usually served rare, but can be grilled to suit your taste. We use Kobe beef and domestically-reared Japanese Black 'wagyu' beef. We procure only meat of whose quality we are truly convinced. We also place a great deal of importance on cultivating strong relationships with our trading partners in the meat industry in order to procure the finest meat. We make no compromises in the selection of our ingredients, and believe that we offer added value to our customers by serving those ingredients in their prime. In addition, we strive to create a down-to-earth atmosphere in which customers can take their time and relax while enjoying their meal. Our restaurant interior, with its high ceiling, plenty of space and tasteful furniture and fittings, offers the perfect setting for diners who like to enjoy their meals at a leisurely pace. While suitable for a wide variety of purposes, it is the p

We use only the freshest seasonal ingredients. Our menu features sumptuous items that let you experience the natural flavors of Hokkaido and the Erimo peninsula. The exceptional ingredients we use, which naturally include crab and "ikura," are specially selected at the peak of their freshness and taste to ensure your complete satisfaction. Our menu almost exclusively features seasonal ingredients from the Erimo peninsula, also known as the "treasure chest of the sea." We offer the latest flavor sensations. Locals and tourists alike will gain an appreciation of why Sapporo is truly deserving of the title "treasure chest of the sea." We take our cooking seriously, and we specialize in serving delicious and enjoyable food. Our menu selections will allow you to fully experience the bounty of Hokkaido's sea. The bar area downstairs is set in a pleasant, open atmosphere. Stop by, relax, and enjoy some memorable times.

Three large shrimp resting on this plate may be enough to fill you up on their own. We're picky about our shrimp, too, using ones frozen immediately after they've been caught -- so fresh you could eat them raw. Also enjoy the good chemistry of our homemade tartar sauce. The Fried Shrimp Meal receives a lot of attention, but we also recommend dishes using seafood from Toba. This seafood is carefully selected and purchased from local fishing ports such as Toba and Isobe. We of course offer spiny lobster and abalone as well as varieties of delicious fish. Ise Bay's richness has garnered in the nickname "the sea of fertility," home to all sorts of fish and shellfish. We do our best to avoid over-preparing our fish in order to bring out simply the best flavor in ones such as sea bream, Japanese spanish mackerel, seabass and yellowtail. Our first floor only has table seating, but our second floor has both table and tatami seating. We also have private rooms available for 200 JPY per person so you can relax without

While searching for a variety of meat that would pair well with soy sauce, we found that Miyazaki beef made the perfect complement, particularly when stewed for a week with chicken-bone and vegetable stock. Demi-glace sauce is added for the final 8 to 10 hours. It is a lavish dish with a flavor that goes flawlessly with rice and miso. We inspect all of the meat we use carefully to ensure that it will go with soy sauce and miso, allowing us to create dishes that suit that Japanese palate for a relaxing, comfortable flavor you can really taste. We're particular about our food down to the smallest details: from making sure that our customers are satisfied with dishes that suit Japanese tastes, to making sure that our rice is fine koshihikari from Niigata, to the dried sardines and bonito stock in our red and white wine-accented miso. Diners with children will appreciate our L-shaped corner seating, along with other small considerations that allow us to accommodate the whole family to enjoy a comfortable, relaxin

"Series the sky" is the second restaurant of "Series," a Chinese restaurant that has won three consecutive Michelin stars since 2021. This is the second location of the Chinese restaurant "Series," which combines traditional Cantonese cooking techniques with spices from various Asian countries, including Hong Kong, Shanghai, Singapore, and Indonesia, acquired through overseas training. A chef with sommelier certification pairs with wine to match the small-plate courses to reflect the theme of "Series," meaning a series or sequence.