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The concept is "politely delivering a classic dish where the cook's arm can be questioned." The rich taste of Tom Yum-Kung, which the owner says "I thought about the best balance to change the taste with the combination of fire and timing and herbs," is also a shock to the gorgeous look.

A casually called meat bar in the back alley of Takadaba. The specialty dishes are Japanese-style Japanese beef, which is carefully selected by connoisseurs professionals, and special direct-delivery vegetables from Kyoto and Kamakura are prepared every day. Among them, the finest Japanese beef with black hair, named "Kyokyu Pano Wagyu Premium Queen's Beef", is a meat rich in the original aroma and sweetness of meat, and a menu using this is recommended. There are various courses such as limited days of the week, and there is also a banquet plan with all you can drink.

The dishes prepared by chef Kiyoshi Miyashita, who trained in Paris and Cannes, are mainly potion-sized menus. The dishes of chef Miyashita, who loves to eat and feed them, are all those that can feel warm, such as using fresh vegetables from Nagano.

Located in Shin-Okubo, Tokyo, Yopu no Oo Pork Shio Yaki is a popular aged meat specialty store for its thick but soft Samgyeopsal. Samgyepsal, a popular menu, is a specialty product that aged Iwate's brand meat "Iwanaka pork" at the optimum temperature and humidity for 14 days, and you can enjoy a thick but soft texture.

"Akaoni", an egg-yaki shop in Takamatsu, Kagawa Prefecture, is a specialty store for its roots. The specialty "Akaikiwa Sanbon Tamakoyaki", which offers one whole dish of pokatsu's tamakoyaki, is an elegant sweet dish made from Sanuki Wasanbon sugar from Kagawa Prefecture. "Dashi Todon", which looks like soup rice with plenty of Ichiban dashi, is also popular. Business is only at lunchtime. In addition to eat-in, takeout is also possible.

Sakaeya is located in the back of the downtown area of "Sakae-dori" in the downtown area of Takadaba. The interior is a sophisticated adult space with the atmosphere of machiya, and water-cooking with plenty of collagen is popular. In summer, you can enjoy a beer garden on the terrace seat in the courtyard.

Patissier Kaori Hirone's shop, which has a lovely interior decoration reminiscent of an atelier in Paris. Based on the techniques of Honba French confectionery, it is made into a cake that makes use of the taste of Japanese fruit with a modest amount of sugar and butter.

Located on the first floor of the forest premiere of Mitsui Garden Hotel Jingu Gaien, modern Italian with the concept of "smart" in Japan. From morning to dinner, there is a menu with high cost of cospa. The interior has a high ceiling and a feeling of openness, and has a green terrace, an elegant atmosphere that makes you forget the hustle and bustle of the city.

A mass chargrilled meat shop that can be enjoyed at a reasonable price. Seasoned are two kinds of sauce and salt. It has a wide variety of meats, including fine-quality fat ribs, top tongue salt with a store manager's specialty, and a peat to enjoy a melting texture. In addition, there are also seafood such as vegetables, squid and shrimp. The drink menu offers a menu that goes well with grilled meat, such as premium malt draft beer and super-carbonated highball. Inside the store there are half-private room type box seats with partitions, private rooms that can be used by 8 to 10 people, counter seats, table seats, etc.

A shop where you can enjoy the sake while listening to the teachings of the Buddha. The shop, also described as a "business temple", has a table seat where you can also use Buddhist discourse with your companions, besides the counter seats. It is unique that there is time for reading sutras almost every day, and you can have valuable experiences such as workshop-style reading and teaching methods on the theme of consultation with worries by the priest in charge of that day. The name of the original cocktail is named after Buddhism, and the menu table is in the form of a folding book.