Washoku (Japanese cuisine) (Wine) in Japan(page 6)

Seasonal sushi prepared with a keen eye and exquisite technique. A moment of indulgence in a single, exquisite sushi full of vitality.

Using delicacies and techniques to turn them into vibrant dishes. "Kyushu Kappo" allows you to directly taste the bounty of the sea.

Carefully selected top quality Wagyu beef. Along with a nice wine or champagne.

The "aesthetics of minimalism" that brings out the flavor of the ingredients is outstanding. A Kyoto flavor created with a free-spirited approach, learning from the past and creating something new.

The gently fragrant dashi made from "dried tuna" makes use of the waters of Kyoto. You will be intoxicated by the carefully crafted flavor that highlights the life of the seasonal ingredients.

A young chef who has been serious about Japanese Cuisine has brought out his talents in this authentic kaiseki cuisine full of hope and possibility.

A new frontier for the renowned Japanese Cuisine "Ogata."

Red, white, and rose. Using three different types of rice, Ohata-style nigiri aims to perfect "Kansai-style Edomae sushi"

Enjoy dishes made with seasonal ingredients and a wide variety of drinks at Ryokan surrounded by nature.

It goes beyond the norm and captivates people with its original flavors. It is a one-of-a-kind sushi that has a strong presence in the north.

Specialty sushi made with heart. Our company name is ``Meeting People,'' and we cherish every encounter and moment with our customers.

This is a restaurant serving seasonal cuisine in Kuwana, famous for its clam hotpot.

Kota Ono makes the most of the best ingredients, takes time and care, and creates a marriage of exquisite food and alcohol.

Not ostentatious or flashy, this is a delicate Japanese masterpiece made with carefully selected ingredients that embodies the changing of the seasons.

The soul of tea ceremony and the sophistication of Gion, a once-in-a-lifetime experience that is in tune with the seasons. A superb dining experience that will leave you impressed by the delicate craftsmanship.

White shrimp, blackthroat seaperch, and tilefish. This exquisite dish is made using Edomae techniques and is packed with the bounty of Toyama Bay.