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Based on the concept of "it can be enjoyed like a course dish," an adult buffet with a menu that the chef has selected from appetizers to desserts. From the three show kitchens full of live, you can choose fresh dishes. There are also recommended sommelier drinks, and I am glad that you can have a high degree of freedom pairing experience unique to a buffet.

Every day, grind and hand buckwheat flour in an adjacent workshop. The popular Tenseiro purchases live shrimp and serves them in the form of shaved shrimp. The maki egg is made with soba soup and has a gentle sweetness that spreads all over the mouth in an instant. The house that leaves the scent of Showa makes you forget the hustle and bustle of the city.

You can enjoy Sichuan cuisine full of variety that makes use of the best spices of the headquarters Sichuan, which the chef himself has examined, and selected ingredients. Based on the cooking method of Sichuan cuisine, there is a wide variety of dishes that make use of ingredients, using spices such as spicy, bitter, and sweet as the basis of the cooking method of Sichuan cuisine. Among them, "Chen Mapo Tofu", which has a balance between pungency and umami and the scent of flower pepper, is exquisite. I want to taste it with Sichuan Baishou and Shaoxing Sake. In addition to table seating overlooking the Japanese garden, there is also a private room, which is recommended for entertainment and dinner.

A Chinese restaurant at the Grand Prince Hotel Shin Taka. Based on traditional dishes, a varied menu is prepared with a modern sense by the chef. It uses a long-time cultivation of fresh and carefully selected ingredients, including fish and shellfish that have just been fried from the water tank in the store, to create a richer taste than one dish. A long-serving course dish worthy of Halle Day is a reputation. The inside of the store is a spacious space, recommended for entertainment and family gathering for loved ones.

An authentic seafood restaurant that has landed in Japan, with four of Singapore's famous stores assembled. Food using "Mad Club" to be flown in from various Asian countries is recommended. Among them, Singapore's specialty "Chile Club" is a real taste that was reproduced with the recipe of the famous restaurant JUMBO SEAFOOD. Feel free to taste the taste of the home at any time.

Chef Nakamura comes from a famous Sicilian restaurant in Tokyo. It inherits its its essence and offers Sicilian local cuisine. Most of the menu is appetizers, a lineup that focuses on drinking wine deliciously. In particular, the eggplant caponata, which Nakamura calls "the lifeblood of our shop," is a gem that has the only balance of sweetness, acidity, and saltiness. It goes without saying that it goes well with wine.

The kiln is a custom made by craftsmen invited from Italy. The furnishings are ordered in Italy. Mr. Teradoko, who spent seven years in Italy, mainly in Naples, is dutifully recreating restaurants in southern Italy. Enjoy pizza with a moderate scent of firewood and the local cuisine of southern Italy with plenty of seafood without sticking your shoulders and elbows.

Italian, which makes use of the seasonal ingredients of the chef's specialty, spins one story through the course of delicately serving one dish. Let's enjoy a sophisticated Italian that incorporates trends to your heart's content, not to mention the original "spagettini with cabbage and anchovies," which can be said to be synonymous with Danoy.

The pizzas area is nestled in a quiet residential area. It boasts a wood-fired kiln by a Neapolitan kiln and a real Neapolitan pizza made of fabrics made by traditional methods. Napoli pizzas, which can be baked in a 400-degree wood-fired kiln, are a regular 24 types of pizza, including traditional pizzas and modern pizza using seasonal ingredients. Sticking with the method of making the dough, an exclusive craftsman carefully bake it. The dishes that change depending on the season and season range from orthodox cuisine by chefs trained in Italy to maniacal local cuisine. 400 wines are available in the vaunted cellar, from reasonable wines to phantom old vintage wines.

Inside the shop that makes you feel the nuances of Japanese modern. The course cuisine, like a harmonious one-story, does not make the tongued foodie bored with the strength of the taste and the beautiful display. A menu based on traditional recipes, but inspired by Japanese cuisine, you can enjoy the chef's commitment to breaking new ground in Italian cuisine.