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At Miyajima Sushi Maimon, a former Italian chef prepares creative sushi dishes from various seasonal ingredients from the Seto Inland Sea and Hokuriku region. With a view of the Seto Inland Sea spread out before you, the dishes are served with Miyajima-yaki and Osunayaki, traditional crafts of Hiroshima, and Kutani ware of Ishikawa Prefecture. From the lunchtime set menu to the evening course, the restaurant offers exquisite cuisine featuring ingredients from each region and Italian elements. Enjoy a memorable time with carefully selected fine sake for sightseeing, a casual lunch, or for anniversaries.

The long-established restaurant [Mansaku], 80 years in business in Miyazaki, opens a new branch in Nagoya, inheriting the tradition and mind. This new branch restaurant comes after its forerunners in Osaka and Tokyo.The bistro serves [umani] and [charcoal fire-roasted chicken] which are special menus from the main restaurant. Using food materials directly delivered from Miyazaki, all the staffs continue to pursue Miyazaki food, according to the owner's motto, [Take good care of the customer].You can feel the restaurant's love for Miyazaki and sincerity for the customers in the menus of shochu (a clear liquor distilled from potatoes, rice, etc.) displaying the map of Miyazaki and detailed descriptions of food materials, etc.You can fully enjoy the attractiveness of Miyazaki while sitting in Nagoya, and could get into the mood of a trip there.

The iron griddle restaurant Teppanyaki Gin serves Ozaki Beef, of which only around 30 heads are shipped out monthly, and course cuisine includes high-quality live seafood. Ozaki beef, which is tender and has a low melting point, will dissolve in your mouth. Ezo abalone, black abalone, lobster, and Ise lobster are always processed from the live state. Guests choose and enjoy wine in a way that enhances the deliciousness of the food. The beautifully presented dishes will hold everyone's attention until the end of the course. In addition to table seating for a relaxing time, the restaurant has counter seating where you can watch the chef cooking in a spectacular performance. Private rooms are also available for family dinners, anniversary celebrations, business entertainment, and other occasions. If you want to enjoy a meal in a space detached from everyday life, this is the place to be.

The concept of [Modern Chinese YUJIAN'S KITCHEN] is outside-the-box Chinese cuisine. Fully enjoy the "authentic taste" that is not localized in Japan, using 20-30 kinds of Chinese seasonings such as Sichuan peppers. Their specialty is [Lao Tan Sauerkraut Fish] with which you can enjoy 3 different savory tastes; sourness, numbing spiciness, and savoriness. More than 90% of the guests order this popular dish. The location, where you can enjoy the changing of the seasons, is also one of the strengths. Enjoy the view of the Horikawa River from the table seats, or from the sofa during private moments in the half private rooms. [Lady's Course], including photogenic appetizers and the specialty, is recommended for girl's parties. This new restaurant in Nagoya is also ideal for creating new topics. 

Wild boar meat is nutritious, high in protein, low in calories, low-fat, and full of calcium. Our marbled bear steak and healthy deer meat have been prepared so that even people trying this meat for the first time can enjoy its flavor - with thought given to every last detail, down to the way we cut the meat. Since the meat has been strictly selected by experienced traders, we are able to provide a stable supply of high-quality meat. Our staff are dedicated to achieving the highest levels of customer service, and will give clear explanations about the food, and how to eat it. We are constantly striving with the utmost effort to offer delicious food, so please come and taste it for yourself! The traditional taste of Shitamachi is still alive today! When paying a visit to the new tourist landmark Tokyo Skytree, why not drop in to our restaurant, which is overflowing with the spirit of Shitamachi. We have a range of private tatami rooms which seat parties from 2-40 guests and are perfect for any occasion, from c

We get our mackerel delivered to us by air from Hamada harbor in Shimane Prefecture, so their freshness is guaranteed. Boil and dip it in our sweet soup with a nectar soy sauce base, or eat it raw to enjoy the delicious, savory flavor. Our restaurant is run by a company that operates a number of businesses in Shimane, so we have a pipeline to local fishing harbors there. Starting with the popular rosy seabass, our freshly-caught seafood stock arrives by air every morning. Savor the delights of the Japan Sea to your heart's content. Our establishment only seats around 40 guests, which keeps the place intimate. We also get rave reviews from the locals who stop here on their way back from work or from shopping. We try to offer cheerful service to our guests with a smile. Here at Mond Nihonbashi we have noren (traditional rolled cloth curtains) installed. Whether you're seated at a table for four, six, or a low tatami banquet table for twenty, our curtains can be used to ensure a sense of privacy. Have a totally

Our meuniere sauce is made with ingredients that go really well together butter, seasonal shirako (milt), and nappa cabbage. This sauce is then poured onto a richly aromatic top-class Italian white truffle from Alba. The green peas are from Italy, the dandelions are from France. The reason for this is that we insist upon making the food we serve as close as possible to that served in the original location. The flavor of "mamma's cooking" serves as the basis for traditional Italian food. In the same way that a mother cooks for her family, we put our heart into creating delicious food without compromise. That is the greatest form of hospitality, and, we believe, the best way to make customers smile. We had an art gallery in mind when we designed the interior of the restaurant. The tables maintain an appropriate level of distance from the other guests, and we have put a great deal of effort into ensuring that anyone can feel relaxed here. This is a restaurant where you can pass the time in comfort.

In sukiyaki restaurants, the waitresses, who are responsible for both the cooking and interacting with customers, are really important. Our restaurant is no exception to this. I therefore feel that I play a supporting role behind the scenes for the real action taking place with the customers and the waitresses.

Motsunabe, our original soy sauce based soup, is made with considerable time and effort, and goes especially well with offal. The ingredients are thoroughly selected, and the dish is renowned for the lasting craving it gives after eating it for the first time. It uses "beef offal" from only Miyazaki Japanese Black cows, a consecutive winner at the National Japanese Beef Fair. Of course, freshness is ensured through quality control, so there is no peculiarity of taste or smell, allowing you to fully enjoy the rich flavors. We want our customers to eat delicious meals, so we carefully pick the highest quality ingredients. We are particularly careful with the freshness of the horse sashimi, boiled innards and offal. We hope you will come and enjoy these fresh flavors. Because we run the restaurant as a family, it has a homely atmosphere that we are proud of. We aim to create a restaurant that you will want to visit again after your first meal.