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As a meat Kappo (Japanese cuisine) restaurant, Kai Sya is particular about cooking techniques in a way that brings out the best. You can enjoy delicate and refined dishes prepared with Japanese techniques, such as the moist and tender "Tomosankaku (Tri-Tip)" and the "Rump Steak" that overflows with juices with every bite. A wide selection of wines and sake are also available to pair with the dishes. The restaurant uses tableware produced in Saga Arita to bring out the atmosphere of the cuisine. Its interior is a chic, relaxed space with black and brown as the basic color scheme. The tables are spaciously arranged, and you can enjoy conversation with the owner at the counter. It is available for dates, anniversaries, business entertainment, and private parties upon request. You can relax in the modern and sophisticated atmosphere by savoring the food and drinks.

A one-day marinade is made using ingredients such as chicken, calf, and foie gras. It is packed into a container for one day, in a manner that suits the ingredients. It is then slowly heated over two weeks. This is a speciality into which the umami (savory flavor) of the ingredients is slowly condensed. Soba is our indispensable ingredient. Depending on the time of year, we use soba produced in Hokkaido, Ibaraki, or Aomori, and at times blend it with Hine soba flour. We make sure that we deliver delicious soba to our customers all year round. We are a soba restaurant that continues the valuable traditions passed onto us from our predecessors, while carefully adjusting the things that need to be changed. For the sake of our long-time customers who continue to visit us, we take care to carry on the traditions of the past. Customers can enjoy their soba in the interior of a lively restaurant that still has the same atmosphere as when it was founded. Families can enjoy the different sobas that each family member

Kanizanmai is a restaurant specializing in all-you-can-eat crab, from snow crab to red snow crab. The large, tightly stuffed crabs are very satisfying. You can fully savor the flavor and rich texture of the simply boiled crab itself. There is also a wide variety of a la carte dishes, such as seasonal sushi. Various alcoholic beverages are available, with an all-you-can-drink option to be added to your course. This restaurant accommodates everyday use or special occasions, even seasonal banquets. A little luxury all-you-can-eat course with the addition of king crab is definitely not to be missed as well. Enjoy filling up on crab at the all-you-can-eat crab restaurant in front of Sakae Station.

It is located on the first basement floor of a building in the bustling Susukino district. As you descend the stairs guided by the neon lights, you will find yourself in a stylish and exotic space that makes you feel as if you have wandered into a scene from a movie. The beautiful furnishings, including chandeliers and paintings, and the gold-rich, glittering interior of the restaurant are the first things that attract everyone to Tenjiku. Offered here are a variety of exquisite dishes that meet the owner's expectations, including Korean yakiniku made from high-quality Hokkaido wagyu beef, Genghis Khan, Samgyeopsal (Korean grilled pork belly), and Dakhanmari (Korean chicken hotpot). The hours of operation, from 6:00 p.m. to 5:00 a.m., are also attractive. Enjoy a moment of delicious, enjoyable bliss in a relaxing space.

Obtained directly from Kyoto, I serve both hikiage-yuba and sumiage-yuba together in this dish. The mild flavor of my homemade kyo-yuba is exceptional, and it's made entirely with soy beans grown in Japan. Please try this one-of-a-kind dish. I make my sashimi by taking my ingredients straight out of the fish tank and swiftly preparing it on the spot. In the juiciness and consistency you can taste the delicious essence of the fish; it's no less than the flavor of freshness itself. Not only that, but I carefully select my ingredients, getting them directly from places like Hokkaido and Kyoto. Cherishing the flavors my father cultivated while adding my own style of Japanese cooking, I endeavor to create a cozy atmosphere and to ensure that my customers can take their time enjoying their food and drink in a calm, relaxed atmosphere. In my restaurant, you'll find spacious Japanese-style heated tables lowered into the floor. My popular fireside seats are often full of families and groups.

March 6, 2020, Maison Lupin Mura in Dainagoya Bldg. was reborn as KATURETU MATUMURA and newly opened. They would like to express their sincere gratitude to all of you who have always supported them. Please enjoy the French chef's Tonkatsu (fried pork cutlet) with special attention to frying temperature.

Shisshi, located near the Hakataza Theater in Nakasu Kawabata, Fukuoka, is a popular restaurant that offers a full range of borderless meat dishes with yakiniku. It presents a new style of meat cuisine that brings the best of each part of the Japanese black beef, mainly from Kyushu. The restaurant presents a new style of meat cuisine that brings the best of each part of the Japanese black beef, mainly from Kyushu, to the top of the list. The menu includes courses with various delicacies, appetizers, and a la carte dishes made with seasonal ingredients from the mountains and the sea. Among the two omakase courses and one short course, the recommended is the premium course serving a specialty of Chateaubriand, with around 15 dishes presented on the table arranged in a smartly paced to create a delicious and exciting dining experience for all five senses. The wine selection, which always has about 100 varieties, is also impressive, and the fun of matching wines is limitless. This is an ideal restaurant not only

This is our famous Kawaume Donburi (rice bowl). This particular dish serves up grilled kabayaki unagi (eel) on top of rice. A refreshing secret sauce is the marinade for the kabayaki, but by all means add wasabi soy sauce and shredded green onions to your taste. The perilla leaf hiding under the unagi also provides a nice accent. We stock unagi from a long-standing local wholesaler who carefully selects the best fresh unagi from Kagoshima, Kumamoto, Miyazaki, and other prefectures in Kyushu. We only use unagi in which the fattiness adds to the taste, and that are large enough to require 3 to 4 kushi (skewers). Being a small shop, we do our best to answer to even the smallest requests of customers. We have included oyster dishes on our eel course menus, providing a nice touch of variety. The first floor of the building, which was once an inn, has been remodelled to include both table seating and tatami floor seating. In addition, there is also a spacious tatami room on the second floor for larger groups.

Kinsaiya Hakata Eki Chikagai Branch is located in the underground mall directly connected to Hakata Station. The signature dish, "Special Bowl of A5 Wagyu Beef Steak & Japanese Beef Small Intestine with Ikura (salmon roe)," allows you to enjoy high-quality Wagyu beef, fresh offal, and fresh salmon roe all in one bowl. The manager, a former sumo wrestler, attracts customers as a chef with his powerful and delicate cooking. He is also reputed for his mastery of preparing okonomiyaki and other teppan dishes, one after the other. The restaurant's warm interior and lively atmosphere give visitors a sense of nostalgia and make many repeat customers. Families, couples, and friends can have a good time here for gatherings, work launches, and many other occasions. It is a great place that brings smiles to everyone, from children to adults.