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The course consists of Akami (red meat), tenderloin, sirloin and a choice of one side dish out of more than four options at any given time. (Depending on the dish, there may be an additional charge.) We use Miyazaki beef of the finest grades (4+). By keeping the farm, processing and stores consistent, safe and quality meat can be provided at a reasonable price. The beef received an international standard for food safety score of ISO22000 in all categories. What we strive for first and foremost is that the chef has fun. Our establishment typically has a quiet atmosphere, but at times the chefs can be the one to inspire a more festive mood. Enjoy conversation with the chefs and dine on delicious food. This is the charm of Teppanyaki. There are a total of 78 seats: 44 Sumibiyaki (charcoal grill) style seats in separate private spaces and 34 Teppanyaki style seats, either by the counter or in a room. (Use of a room during dinner time comes at an additional cost of 5000JPY)

[Hakodate Seafood Izakaya Uomasa Goryokaku Main branch] reopened on November 15, 2016, after being relocated and renovated as [the main branch]! 132 guests can be seated at the same time in the banquet hall. They are also well known as [a renowned restaurant for banquets]. Many guests visit to entertain their clients with various local dishes from Hakodate in a relaxing private room with horigotatsu (sunken tables). They stock vegetables, meats, and seafood directly from the producers in this area, with the motto of "local production for local consumption." They also stick to using domestic ingredients and seasonings. You will see why they are popular when trying their specialties, such as [Sashimi of Live Squid]. Please make prior reservations, as they are often full not only on weekends but also on weekdays!!

Gomadofu 'sesame tofu' is a staple of Buddhist vegetarian cuisine. Made of sesame seeds and kudzu, the meticulous care and diligence with which the ingredients are raised comes through in the flavor. At Hanabishi, we hand-pick the sesame and kudzu with which we create our special gomadofu sesame tofu. In particular, our kudzu dishes feature kudzu flour from the town of Yoshino, said to produce the highest-quality kudzu. Our heartfelt hospitality is grounded in techniques and skills that have been handed down from generations in Mt. Ryozen and its thousand-year history. We welcome our customers and want you to enjoy the blessings of the season-and to savor your visit to our restaurant as a memory of your stay at Mt. Koya. We were founded in the early Meiji era, in the days when Mt. Koya was off-limits to women. Successive visits by the Emperor and Empress in the Showa and Heisei eras allowed our restaurant's head chef to showcase the full range of Mt. Koya cuisine. We offer not only Buddhist vegetarian cuisine

HANARÉ is a special space where Ryukyuan flair and innovation are combined. The restaurant offers innovative dishes influenced by Kyushu, Chinese, and Southeast Asian cuisine. The menu features only creative courses that combine tradition and innovation. The menu provides only creative courses that combine tradition and innovation. It is a mixture of elements from various countries and regions, both domestic and international, prepared with the blessings of the season. The dining room, which overlooks a tropical garden through a wall of windows, perfectly blends Japanese design and contemporary Ryukyuan culture. Skilled chefs who bring a new style to traditional Ryukyuan cuisine and staff who are dedicated to improving the service do their best to support their guests. This is the ideal space for marriage proposals, anniversaries, and business entertainment. It is the place of choice for each important occasion.

Handmade Soba Makino is a soba restaurant where one can taste homemade soba noodles. Their soba uses freshly ground soba powder made from a stone mill, so the more one eats it, the more flavorful it tastes and the more smoothly it goes down. Customers can enjoy the tastes and scents of the soba itself. The restaurant head purchases soba seeds; he carefully selects himself from production areas of delicious soba, which are considered some of the best soba spots throughout the country. They serve the alcohol-free sauce on request because they want all customers to enjoy their soba. With their careful consideration of customers, the high standards and character of the restaurant head show through. The fragrance of dashi broth made with dried bonito floats through the restaurant, leading an endless number of customers to drop by for the carefully made soba and tempura. (Prices may change depending on the period due to price rises in ingredients).

At Hanzomon, you can forget worrying about prices and enjoy a meal crafted from select ingredients that have been lovingly cooked over charcoal by the chef. The chef's ability to choose the best cuts was naturally developed by growing up around meat. The process of authentically cooking the meat over charcoal developed laboriously through trial and error, brings out the flavor more than simply using a roaster, and the perfect match for this meat is the exceptional shiotare (salty dipping sauce). The chef's exacting preferences can be seen in the [Salted Beef Tongue] wrapped around soft, white onions, and another recommendation is the [Choregi Salad], notable for its rigorously selected ingredients and sesame oil. The zashiki (Japanese-style rooms) available here offer a relaxing dining option for family gatherings and couples.

Healthy Home Cooking & Zoni Bar [Zen] opened in April 2023 in a convenient location about a 6-minute walk from each Osaka Metro Sinsaibashi Station and Namba Station. With an emphasis on "medicine and food as the same source," the restaurant offers dishes focusing on dashi broth and seasonings under the concept of "Make the town healthy!" You can enjoy health-conscious set menus during the day and alcoholic drinks such as shochu, cocktails at night, and Ozoni (rice cake soup) to finish the meal. All the dishes supervised by a registered dietitian pursue a balance between high nutritional value and taste. The cuisine is richly prepared using expensive ingredients such as rare Japanese kikurage (cloud ear mushroom) and genuine natural honey. It is sure to soak into your body and soul. The first floor, with counter seating only, is a casual diner that is easy to enter solo, while the second floor has the feel of a sports bar where you can have a fun time.

It is right next to Nakabashi Bridge, a famous sightseeing spot in Hida Takayama. Hidagyu Sukiyaki Nakabashi Wakachiya offers a unique Hida Takayama dining experience, savoring Sukiyaki and Shabu-shabu with A5 grade Hida beef. Ingredients are delivered from various producers in Gifu Prefecture, and locally brewed sake, mainly from Gifu Prefecture, is available. With tableware featuring Hida Shunkei lacquerware, a traditional craft, and the use of Takayama wood for the interior decor, you can fully enjoy Hida Takayama not only in terms of food but also in its sights and culture. Hida Takayama attracts many guests from Japan and abroad. This restaurant is one you should visit to create one of the beautiful memories of Hida Takayama.

The restaurant is located next to an established meat shop Tengu Sohonten founded in 1927. Most recommended menu is [Hida beef steak] offering a rich umami and tender texture. Also served is [Hida beef shabushabu] for a milder flavor. Single head of cattle from Gifu prefecture is purchased for selected A5 rank Hida beef used in the dishes. Spacious dining space is designed with a stylish, modern Japanese taste. The location is 10 minutes by foot from Takayama station on JR Takayama Main line. Customers can take advantage of Japanese-style horigotatsu (sunken kotatsu table), semi-private rooms or seats at the table for gatherings with family or friends, dining after a walk along the beautiful traditional townscape of Hida Takayama.