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A hideaway bistro that focuses on ingredients, wine, space and everything to ensure you have the best time. It is a cozy shop of antique furniture with a warm atmosphere, where you can enjoy the rustic, natural, and body-friendly French cuisine created by the chef. All ingredients are made from four seasons of Japanese ingredients, and dishes are offered using only selected ingredients such as main meat and fish. There are many appetizers using fresh vegetables from the native nature, and a la carte to go with wine. Be sure to taste the hospitality dishes of chefs who have been trained at top restaurants in Paris. Selected wines from all over the world are perfect for cooking. We offer a wide variety of wines such as red wine, white wine, sparkling wine, and organic wine, so we recommend comparing wine. After 21 o'clock, only wine and snacks are available at the bar time.

Beef cutlet 2500 yen is the signboard menu of this shop. The beef is carefully taken with suji, the bread is ground twice in the shop, and the bread is quickly fried in hot lard. Pork cutlet 1500 yen, pork saute 2000 yen and hamburger 1350 yen are also recommended. There is also a takeaway.

The specialty is beef cutlets 1900 yen (with rice). After receiving the order, they are breaded and fried in front of them. Medium-rare cutlets wrapped in fragrant garments are a dish with condensed umami of meat. Pork saute with loin and soy sauce butter flavor is also a popular menu.

The historic "Shiseido Parlor". Nihonbashi Takashimaya S.C. has "Shiseido Parlor Nihonbashi Store". It is reputed to be able to feel free to eat the taste of a famous historical restaurant, and many regular customers stop in between shopping.

It is one of the best established Western restaurants in Tokyo founded in 1931. Among the many signboard dishes that are made with carefully selected ingredients, Tanpo Omurice, designed by Juzo Itami, has an exquisite taste of soft and melting eggs. It was named because it was making the movie Dandelion at the time. Hayashi rice and beef croquettes, which are made by simmering for more than a week, also adhere to the taste of tradition. It is now open in a temporary store on the opposite bank of Nihonbashi River, which is scheduled to open and under construction in 2026. You can enjoy a meal in a shop that responds to your needs, such as a terrace seat facing the river on the first floor and a counter seat on the second floor.

Since its inception in 1885, the company has kept the taste of Edo-mae fried in sesame oil. In addition to the classic fish such as Japanese locusts, you can enjoy seasonal ingredients such as fukinotou in spring, abalone in summer, and fried chestnut in autumn. A new find for those who are unfamiliar with Edo vegetables such as Tokyo Udo and Terashima eggplant. The Japanese house built in 1947 makes you feel nostalgic.

A long-established store in Fukuoka. Only the fine small intestine is used, and the taste of the fat is not boiled so as not to miss. Leaving a clear lingo in doing so. Soy sauce used for soup is original made for Fukuoka's sake. Treat yourself to Fukuoka in a calm shop of old private house style.

One of the finest yakiniku restaurants in Nihonbashi. In terms of meat, we use the finest meat of the A5 rank, which is thoroughly focused on quality. The “Finest God Series”, the highest peak of beef selected by the chef from all over the country, is a gem. They are equipped with a meat vault and have a permit to handle raw meat, so they can eat chateaubriand and yukke. There are more than 100 kinds of wines that go with meat at all times, and there is also a brewery space dedicated to wine, so it is well received that you can choose wines that match the meat of the day from many wines.

A shop that can be called a "meat theme park" that is rising in the spotlight, just around the corner from Mitsukoshi-mae Station. What I want to pay attention to in this shop is a number of menus using raw meat that look mouth-watering. It is certified as a "raw meat handler", and you can enjoy melting raw meat that is safe and safe in terms of hygiene.

A long-established sushi store that has been around 140 years in existence. The fifth-generation master is a person who does not decorate, and even though it is a long-established, the threshold is not high. Even travelers can enter with peace of mind and enjoy the taste of the Edo-mae tradition. According to the master, "I don't protect the taste of Edo-mae, it's just changing around." lunch is 2750 yen for both nigiri and chirashi. From around 15,000 yen to pinch sushi while drinking alcohol at night. Reservations are also possible.