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'Trimming meat (Niku wo Migaku)' means tenderly handling meat while removing excess fat and sinew. Migakishow Nagayama is a restaurant where the chef performs for guests by trimming Japanese beef right in front of them and then serving it. There are eight stainless steel counter seats when you open the black door with no sign. That is a special place where you feel as if you are in the kitchen. Mr. Nagayama purchases only Japanese beef that he has personally inspected; he sincerely considers the ingredients and respects the meat producers' intentions. The meal course evokes the four seasons in conjunction with seasonal ingredients, allowing you to fully enjoy the various aspects of the meat, including its original flavor and sweetness. "Trimming" of the meat is an enticing moment that will heighten your anticipation over the dishes. You are sure to be surprised no matter how often you dine here.

The taste of Nitsuke is neither too heavy nor too light, with incredibly exquisite flavor. We serve Nitsuke crafted from the fresh fish of the season. Enjoy Nitsuke paired with delicious sake. We start by carefully selecting ingredients, and procure things from across Japan that we think would be delicious in that moment. You can be sure that the freshness is the absolute best. At "Minami Fukuoka Zashocho Ryuichi," you can enjoy the taste of succulent fish. We use seasonal ingredients and preparation techniques that bring out the natural flavor of each fresh fish, and we finish the dish with careful seasoning. We strive to present food that exceeds the expectations of a wide number of guests. Since the move, we have set up extra private rooms on the first and second floors. All seats are at a table with leg room built into the floor so guests can comfortably enjoy their meal. On the second floor, there is a large tatami mat room for large parties.

Mizutaki Zenzai offers the bountiful culinary culture of Kyushu. In particular, Mizutaki (chicken hot pot) is highly recommended for its deep flavors. The staff cooks it right before you, so you can enjoy the aroma and sound of the cooking process. The menu also includes local dishes from various parts of Kyushu, such as "sesame mackerel" and "live squid sashimi directly from Yobuko." In addition, the high-end shochu called 3M (Maou, Moriizo, and Murao) and the sake, changing daily, are also well-reputed. The restaurant's interior is decorated in red and black tones, reminiscent of a nostalgic classic movie. The first floor has casual counter seating, the second has semi-private rooms ideal for dates, anniversaries, and business entertainment, and the third has tatami rooms for large groups, perfect for banquets and family meals. It is a great place to visit in Kyushu for sightseeing or business.

Royal is a restaurant where you can enjoy high-quality meat in a relaxed atmosphere. It selects only carefully chosen Black Wagyu, focusing on A4 to A5 grade female cattle. The "Special Yukhoe (beef tartare)" is a must-try dish that can only be served because of the absolute confidence in the quality. The specialty menu items like "Black Wagyu Toro Taku Maki (rolled sushi)," "200g Ribeye Steak," and "Seared Wagyu Nigiri (sushi)" are also worth a try. The restaurant has many private rooms, making it suitable for various occasions. The fact that smoking is allowed in all seats is also a plus point for client dinners. It is a place where you can spend a "royal moment" with your loved ones, friends, and family. Why not experience an extraordinary time right in front of Monzen-nakacho Station?

We take the shoulder meat and back fat of Okinawan black pig for making spicy Salisbury steaks. An exquisite flavor is also provided by large amounts of foie gras, or a mushroom sauce with a base of fond de veau. There are five different dishes designed to accompany your steak. Seasonal vegetables such as egg plant, daikon radish, beet, and radish. Some of these items are delivered directly from farmers, and some are bought from the Kamakura or Tsukiji markets. They are all fantastic, fresh foods with the energy from the earth condensed into them. As for our service, we want to maintain an appropriate distance, neither too close, nor too distant. At the same time, we want customers to feel that they can call us over whenever they need us. Our decor is simple in order to make customers feel at home. At warm times of year, the door is open, giving the restaurant an "easy to enter" atmosphere.

This hideaway-like yakiniku (Japanese BBQ) restaurant has only five private rooms. They feature various exquisite dishes using A4/A5-rank Japanese black beef, exciting arrangements with playful decorations, and the space decorated with innovative Japanese-taste patterns designed by a foreign artist. Their main menu includes various exquisite dishes that will please both your eyes and tongue, such as [Shabu-Shabu (meat and vegetables parboiled in hot water)] with a rare cut [shin-shin (from the middle of the thigh)] of A5-rank Japanese black beef, [Truffles & Yukhoe] with the perfect combination of truffles and fresh high-grade meat, [Sea-Urchin & Beef] with the exquisite rich combination of Japanese beef and sea urchin from the four northern islands, and [Cinderella Sushi] where meat sushi are decorated on a glass stair-shaped tableware. As their private rooms are sound-proof, you can enjoy conversations without worrying about others. A VIP private room is also available for private moments without seeing an

It is a 4-minute walk from the Nagasaki Electric Railway "Daigaku Byoin Mae" stop. Heiwaya is a restaurant where you can casually enjoy Motsunabe (offal hot pot) of high-quality Japanese black beef and other exquisite dishes that make the most of seasonal fresh fish unique to Nagasaki. The restaurant has a relaxing atmosphere suitable for both a meeting place with your regular friends and a place to enjoy elegant solo dining. The reasonable price also allows you to enjoy delicious sake along with Motsunabe and other seasonal delicacies. It is a perfect place to go for a drink after work or when you want to deepen your friendship with friends. Rather than a formal dress code, you will be treated to the luxury of being "as you normally are." Through the white noren curtain, a comfortable space and delicious food await your visit.

For our "Shrimp & Fromage Blanc," we keep the shrimp faintly warm after grilling it to the perfect degree. Then we garnish it with chilled citrus zest. Both the appearance of the dish itself and the plate its served on emphasizes the color white, with the food placed on the edge of the plate. We get our stock of organic mini-tomatoes from Yoshimori Ranch in Hokkaido, and we don't do any preparation to enhance their flavor - we serve them raw. Our chef is a professional, so it's a given that he pours all of his effort into every dish. At our restaurant, we offer a comparatively large number of dishes in our course meals. We pay careful attention to the fine details of their composition and the timing of our service so that you'll be entirely satisfied. There are few seats in our restaurant, which provides a distinct sense of closeness between our guests and their servers, who are therefore quick to sense our customers' needs. They are always watchful to ensure that our guests fully enjoy their time to themselv

Kimoyakiya is a restaurant specializing in offal Yakiniku that offers high-quality horumone (offal meat) in a casual atmosphere. You can enjoy Yakiniku with the freshest offal, A5 Wagyu beef ribs, and other fine-quality meats. Only at a specialty restaurant can you compare recommended offal meats with unique textures and tastes and taste rare parts such as beef hearts. The price range is also reasonable, making it easy to taste a variety of menu items comfortably. You should not miss drinks recommended by shochu-loving staff to accompany the offal. The interior of the restaurant has a friendly, homey impression. It is a restaurant that can be visited easily on many occasions by families, women on their own, business associates, or friends for dinner.