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Our spiny lobster is simply boiled, drawing out its lusciousness and plump texture. Enjoy it with sauce americaine and beurre blanc sauce subtly flavored with shellfish. Mie Prefecture is known for lobster, abalone, and Matsusaka beef, but that's not the end of its list of delicious foods. For example, there are the local Obata tomatoes, the Yoshi-ebi (shrimp) and yellowtail amberjack (fish), along with many, many other outstanding ingredients. Our service is overseen by the owner's wife, who brings her gentle touch to our serving team -- simple, relaxed hospitality. When she has time to spare, she comes out to greet our customers and to explain the cuisine. The building our restaurant nestles in was built in 1923. Once used as the Yamada Post Office and phone room for the Ministry of Communications, sunlight now shines in on a delightful atmosphere at lunch, and dinners are gentle and relaxing. Ours is truly the perfect atmosphere for enjoying fine dining.

Located in Ginza Corridor Street, Fukusho is a restaurant where you can casually enjoy grilled fugu (blowfish) with torafugu (Japanese pufferfish) shipped directly from Shimonoseki and suppon nabe (softshell turtle hot pot) with pure domestic suppon. For an important evening such as an anniversary or business entertainment, a course featuring specialty grilled blowfish and suppon nabe is recommended. The sake is carefully selected to match the delicate ingredients. It is also a great way to order additional dishes, such as yakiniku and shabu-shabu with A5 Wagyu beef, including champion beef from Kyushu. This relaxing Japanese-style space consists of two floors and is fully equipped with private rooms as well as counter seats. It is open after midnight, and a la carte orders and courses are available, so you can use the restaurant for the second place. It is useful for many occasions with a reasonable price range and is open until morning.

Funachu Asakusa-hanakawado Branch is just a few minutes away from Asakusa Station. Founded in 1946 by Mr. Tadao Nemoto, known as the father of yakitori, it was one of the first restaurants to popularize It. The "Unaju (eel over rice)" is recommended, which uses plump, grilled domestic eels. Another excellent item is the "Una tori ju," a combination of yakitori and eel, with juicy juices spreading in the mouth. The restaurant has both counter and table seating. The big paper lantern decorating the wall was worked on by the Edo-style calligrapher, Mr. Unokichi Tachibana, and the wooden signboards and water buckets give off the atmosphere of the Edo period. Such scenery is like a revival of the Edo era's sentiment. It is a renowned restaurant that has maintained Japanese traditions and tastes and is loved by many locals.

You can enjoy course meals while looking at the city's scenery at Fushimi Griller. The 270-degree glass walls give panoramic views of Sapporo during the day and the beautiful city lights at night. The restaurant offers a wide variety of dishes made with fresh Hokkaido ingredients. The Specialty "Wrapped Grilled Steak Burg with Fondant Cheese Sauce" is a lunch-only dish that features a generous portion of "Shiraoi Wagyu" beef born and raised in Hokkaido. The "Premium Dinner Course," where you can enjoy luxurious cuisine while watching a romantic night view, is perfect for celebrating an anniversary or a special occasion. Why not spend a thoughtful moment with your friends or loved ones in the restaurant, which is full of luxury and a sense of the extraordinary?

Futago offers the best entertainment with half the quantity and half the price of carefully selected beef so that couples, women, families, and overseas guests can enjoy more food, satisfaction, and comfort. Specialties such as Giant "Hamideru" Kalbi and "Hamideru" Giant Loin Steak are very popular among foreign customers, and other impactful items not found in other yakiniku restaurants are available. The restaurant's concept is "Futago Style," including grilling the fresh meat, especially the carefully pre-processed horumon (innards), to serve it in its best condition.

GARDEN HOUSE MINATOMIRAI is a restaurant where you can enjoy authentic Italian cuisine for any occasion. One of the great things about the restaurant is that it overlooks the bright atmosphere of the sea during the day and the romantic night view at night. The pasta dishes and pizzas, including the popular No. 1 "Bismarck / Mortadella, Ham," with the "Season-Inspired & Fine-Crafts" concept, are all so good you'll fall in love with them. The menu also features various meat dishes, such as "Roasted Wagyu Beef," with its delicious flavor, and desserts like cakes. The restaurant is in a department store, making it easy to stop by on the way to shopping. Enjoy sophisticated cuisine with your loved ones while viewing the charming Minato Mirai cityscape, a fusion of nature and urban elements.

If it doesn't taste good, there is no point. Shabu-shabu used to be out of reach, but one of their achievements has been to offer shabu-shabu at a reasonable price while maintaining its quality. This attempt, the first in Japan to offer accessible shabu-shabu, garnered attention from within and outside the restaurant industry, allowing more people to enjoy shabu-shabu. The ingredients have been carefully selected, which accounts for the difference in quality. The flavor also differs. Duck, beef, pork, chicken, lamb, and seasonal vegetables. In addition to the high quality of the ingredients, a wide range of options is also a unique feature of the restaurant.

The Ginza Shabutsu Yoshinosasa is a restaurant specializing in shabu-shabu and steamed meat and vegetables. They offer different grades of carefully selected Japanese beef, which changes daily. They also serve shabu-shabu and steamed meat with seasonal vegetables from all over Japan. Steamed shabu, or steamed meat and vegetables, is their signature dish. It combines 10 seasonal vegetables with a wide variety of meats, such as Japanese beef, pork, and duck, which are steamed in a steamer and served with their secret ponzu and sesame sauce.

Chef Totoki's abalone is scored and pan-fried over low heat together with onions and butter. This exquisite abalone is finished off with an abalone liver sauce that has been fermented for five years that brings out the flavor of the abalone like none other. His dried abalone simmered in red wine is also the first of its kind in the world of French cuisine. Apart from his signature abalone dishes, Chef Totoki also uses lamb from Yagishiri Island off Hokkaido, an island with no natural predators. He believes that such a stress-free environment for the sheep explains for their uniquely tender meat. Above all else, he endeavours to see that all diners that come through his door are able to spend a relaxing time savoring fine foods and making new discoveries.