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Our chilled soup is a Yonezawa specialty, distinctive for its carefully extracted broth. Enjoy fresh seasonal toppings year-round, such as local Yamagata traditional vegetables. This delicious dish can be thought of as a combination of soup and vegetables with plentiful toppings. It is made with directly sourced and carefully selected Yonezawa beef. It also includes vegetables certified as Yamagata Okitama Traditional Vegetables, such as yukina, which grows in the snow. Enjoy sake from a local brewery with your Yonezawa traditional cuisine made with local ingredients. We keep our customers' smiles in mind as we pour our hearts into our cooking. We take care to create a comfortable atmosphere, being attentive and courteous as our hospitable staff ensures your meal is brought out at the proper time. Our modern atmosphere is a fusion between Japanese and Western styles with Taisho-era romance. We offer Hanare-zashiki (special private room,) and private rooms with floor seating and chair seating. Relax with your

YOURS DINING IKEBUKURO is a Japanese restaurant that uses fresh seasonal ingredients. Its specialty is carefully prepared conger eel dishes, especially the "Anago Shirayaki" (grilled conger eel), which provides the taste of a whole, fresh conger eel. You can also enjoy seasonal fish and shellfish in "3 Assorted Sashimi." The menu offers a wide selection of drinks, particularly sake, and staff will suggest what suits your food and tastes. The restaurant has a relaxed Western-style atmosphere, with jazz music playing in the background, and a wide range of customers, from the elderly to the young, can relax and enjoy themselves. It is ideal for girls' parties, dates, and entertainment. Fruity sake with a pleasant taste is prepared, making it comfortable for even young women to visit.

We proudly serve high-quality yuba (tofu skin) dishes made with selected soy beans, primarily from the Miyama region in Kyoto. Various flavors can be tried, such as tempura using seasonal ingredients and ground-up dried yuba as the batter, or the kasane yuba tabekurabe, so you can compare with the Tanba black bean yuba. The natural yuba, made only using soy beans from Kyoto and water, is an exquisite item. It has the bold flavor of the beans and its sweetness is outstanding. The naturally-raised Miyama-kyo jidori (chicken) has a great texture. Savor nature's bounty that has been nurtured by the local people's love for Miyama. What we value the most is to have the guests return home with a smile. To this end, we put thought into the menu and do our work as cooks and also try to create a pleasant ambiance. During lunch, there is a popular course menu that includes signature dishes such as "yubameshi" (yuba rice) and "yubanabe" (hotpot). It is best for meals with friends or for couples. At night, we hope you enj

Using the finest sirloin steak from three Kyushu prefectures that is personally selected by our chef, we sear the outside until it is crispy, locking the juices inside to create the sirloin with a classic grill-house taste. Its exquisite flavor will bring a smile to your face. As it is important for us to give our customers the best possible culinary experience, our restaurant features an open kitchen design where the sight of our chefs hard at work might just enhance your enjoyment of our dishes. If you select our special courses costing over 3000JPY, you can add an all-you-can-drink option for only 1300JPY. For an additional 500JPY, you will be able to partake in all our premium liquors, with a wide variety of sakes and shochus.

Zanshin offers a unique interior inspired by the theme of "Kendo" (Japanese fencing), where you can enjoy fresh seafood dishes and Wagyu steak. It is also possible to take photos with Kabuto (samurai helmets), haori, and Shinai (bamboo swords), and staff will take photos with instax for 3,000 yen. They also offer a special toast with Masu (wooden sake cup) for celebratory occasions. The menu offers a wide range of dishes, including their specialty Kabuto-yaki, horse sashimi, Yonezawa pork loin, and a variety of fresh seafood that will grace your table. Match the dishes with various Japanese sake and shochu, including Zanshin's original label sake. The combination is sure to please even the most discerning of diners. Japanese-style private rooms with monitors can be reserved for small groups of up to 80 people. It can be used for a wide range of events, from date nights to parties, so please feel free to contact the restaurant for more information.

[19HITOYASUMI Nanto A-MIEUX branch] is a sophisticated cafe serving various instagrammable dishes. You can enjoy the same taste as our main branch [IKKYU 19HITOYASUMI Takaoka Toide branch] in Nanto city which was established nearly 50 years ago. Our various delicious hand-made sweets are made with the local ingredients of Toyama prefecture, such as eggs, milk, and [Yumechikara] flour. Inside our chic and modern space has fluffy sofas and a raised tatami-floored seating area, where you can relax and enjoy coffee, snacks, and meals. We also offer a wide variety of banquet plans, including girl's party plan with all-you-can-drink non-alcohol cocktails. Our small hall for up to 80 people and restaurant space for up to 45 people, can be joined by removing the partitions between them to have parties for up to 200 people as well.

If you are looking for an authentic American-style steakhouse, [37 Steakhouse & Bar Naha] is the one.  Their specialty steaks use distinguished aged in-house beef with  indescribable rich flavor of meat. A wide variety of dishes with Okinawan ingredients, such as goya (bitter gourd) and mango are available. You can also enjoy the food with high-quality New World wine. A 6m high ceiling, large windows and a spacious luxury area to ensure your relaxing meal time. Private rooms and large screens are available.  A great place for various occasions from private meetings to parties.  Please use the restaurant for special occasions.

Located just a 1-minute walk from Sakai Station, Yakiniku Sakaba stands in a lively area. It is well regarded for its at-home atmosphere, a fusion of yakiniku and izakaya (Japanese-style bar). The meat the restaurant stocks is carefully selected for its freshness and quality and is mainly Japanese beef, such as Hokkaido black beef. Each section is cut differently to bring out the true flavor of the meat. In the style of the Yakiniku Sakaba, the meat is quickly grilled on the surface with high-temperature gas to lock in the flavor and moisture. The restaurant also offers a wide variety of all-you-can-drink courses. The second floor, with table seating, provides self-service all-you-can-drink, while the counter seating on the first floor offers a relaxed atmosphere where you can spend your time freely. It is a cozy restaurant that promises a delicious yakiniku time.

ACiD brianza is a new food spot in Azabu that is now attracting the keen attention of highly sensitive foodies. Chef Tomoya Kodama is only 31 years old but has studied at starred restaurants in France and Denmark. Utilizing that experience, he says, "Here, I would like to express the flavors of both French and Scandinavian cuisine by combining them in my own way. He brings new flavors that come from an approach that goes beyond traditional ideas, such as the airy texture of fried bread made from bread dough covered with espuma and the lightness of cream sauces using fermented vegetable juices. As the restaurant's name means "acid," the balance between the skillful handling of acidity and the combination of ingredients is also superb.