Restaurants (Private Rooms & Completely Non-Smoking) in Japan

Food and tableware that touch on the depths of Japanese culture, and attentive decorating - a Japanese Cuisine that continues to make great strides in Kyoto

Matsutake mushrooms from Tanba, crab from Taiza, and Kyoto vegetables - a feast reflecting the four seasons, prepared with the finest ingredients and expert skill.

A gem of a tea ceremony born from gratitude for the local bounty. Enjoy the craftsmanship of a master who makes the most of the ingredients in Yaizu, Shizuoka Prefecture

A gourmet laboratory where you can connect with the world through food and experience a limited time offer.

A delicious harmony that can only be experienced by introduced guests. An original dish that combines Japanese and Italian Cuisine cuisine.

Italian Cuisine that connects the passion of its producers

Simple yet rich in flavor, this is unadorned Japanese Cuisine.

He is particular about the deliciousness of local fish from Fukui and all over Japan, and prepares them with the skills, flavor, and hospitality passed down from father to son.

[A two-star Michelin restaurant] Matsuba crab season begins on November 6th! Enjoy Kanikichi's cuisine to your heart's content.

A light and easy-to-eat Naniwa soul food, "Kushikatsu" has been elevated to the height of art

The true essence of Edomae sushi, prepared by a craftsman who has honed his craft at famous restaurants.

The ultimate tempura, made using techniques cultivated at famous restaurants, captures the culmination of the delicious flavors of Akita, the land of beauty.

Please enjoy dishes full of local love that use plenty of seasonal ingredients from Toyama, which is blessed with the bounty of the mountains and sea.

"Mokkosu" is particular about the taste of the ingredients.Freshly fried Tempura made with 100% Taihaku sesame oil Tempura oil.

Flowers, leaves, and seeds are all eaten, connecting them to life. Enjoy the feast of nature's blessings, known as "kusakui."

The alternating appetizers and nigiri Sushi are served in a neo-standard Edomae style, with Mr. Saito's sensibility intertwined in the speed and speed of the dishes.