Restaurants (Vegetable Dishes & Wine) in Japan

We are "Dojin" which has just opened at Niomon. We look forward to serving you.

We want to convey the flavor, aroma, and seasonality of the ingredients to the fullest.

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

A variety of soup stock and "cheats" produced by Hiroshima's spring water. A special moment enjoyed with carefully selected sake.

Feel the changing seasons of Kyoto from a dish that combines traditional tea ceremony techniques with the chef's originality.

Utilizing the latest in culinary science, they transform local ingredients into one-of-a-kind Italian Cuisine.

I am excited about the innovative French cuisine that makes the most of the natural appeal of the ingredients.

Feel the four seasons at Hira Sanso, a restaurant and inn that has been loved by people for many years for its sweetfish hotpot in summer and bear hotpot in winter.

Chef Inoue Toshihiro continues to pursue his goal of creating Satohama gastronomy that can only be achieved in the Shimabara area.

A delightful moment where you can experience the joys of the four seasons with all five senses. A variety of "once in a lifetime" delicacies, created by facing seasonal ingredients and refining them over and over again.

Tradition and innovation come together in this world-class grand maison that Japan can be proud of.

Cherishing the fact that it can only be found here. Enjoy blissful Japanese Cuisine made with carefully selected ingredients from Shizuoka.

Approaching the essence of Japanese Cuisine. A straightforward dish that respects the ingredients and gently enhances the purity of their flavor.

Local ingredients grown in the rich natural environment of Kitakyushu bring new life to the world of modern Japanese cuisine.

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

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

A "wild feast" held around the hearth. Enjoy the unique atmosphere of seasonal cuisine.