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The pioneering of Japanese Italian, Mr. Kataoka's cuisine is a luxurious pasta with plenty of vegetables and seafood. It is a well-balanced composition of meat, fish and vegetables, which is delicious for the body. It is also attractive to be able to enjoy a variety of dishes with a focus on small plates.

Authentic Italian with organic vegetables sent directly from contract farmers in Yamagata. Paintings and interiors by the artist and designer of the owner acquaintance are fashionable. At the time of the event, champagne of the original label and surprise production of the event are possible. The vegetables of the owner who loves his hometown are from Yamagata Prefecture. You can also feel your hometown in the cuisine, and the Yamagata beef steak with the local dish Yamagata dashi is an elegant dish with soy sauce and several flavored vegetables. Original cocktails made from fresh fruits from Yamagata Prefecture are well received.

The last order is at 3:30 a.m. You can also choose a la carte after 10 o'clock at night, but many of the customers come to the Omakase course. Not so great the content of the course dishes. Two kinds of pasta when the generous appetizer ends, and the meat continues to the main of the basics. Taste and volume are inevitable. It is a valuable shop where you can enjoy authentic Italian even at midnight.

The store name is coined meaning "house of Italian wine". Based on the concept of cooking to maximize seasonal ingredients, we have about 200 wines and provide a space where you can enjoy cooking and a mariage of wine more easily. During the course, you can enjoy the taste and aroma of the ingredients, such as dishes using the seasonal vegetable banya cauda and STAUB's cast iron kokot.

Chef Hirohisa Izawa's cuisine is characterized by the fact that the hand is carefully added to the seemingly simple but invisible part. It creates a deep flavor by spending time on the roots of the taste, such as marinade made with homemade consommé and squid pasta based on the soup of squid, and roast veal, where the taste of fat is distinguished by baking as a lump.

Chef Fuminobu Ikue's cuisine is reputed for one dish, which is densely calculated from texture to temperature; among them, the turnip specialty, whose moisture is juwagh in the mouth, intertwined with a sauce of parsley.

Speaking of Chef Misho Kikuchi, the image of gibbier and innate (abba) dishes is strong, but the fish dishes are also unique and wonderful. Sea tartare The sea-water jure served with balsamic vinegary oysters, piled with cauliflower pule and seasonal vegetables, hairy crabs, plus a touch of sea urchin and rock, and a lavish appetizer with sea-water jure. The sea is represented by one dish.

A long-established restaurant that continues to serve the big dishes loved by Parisians. Bourguignon (braised beef in red wine) is a popular menu from its inception, which used to use rose meat, but was attracted by its softness and elegant sweetness, and changed to Japanese black-haired Japanese beef from Kagoshima about 10 years ago. The moment you put it in your mouth, the taste of juicy meat spreads.

Every year since its opening, it has been awarded one star in the global gourmet guide for seven consecutive years. You can taste the avant-garde French woven by chef Otsuki, who is from the university's business administration department and has an unusual background as a French chef.

French restaurant in a quiet residential area of Nishi-Azabu. Based on the concept of “organic cleanliness”, the cool shop is based on white, and the warmth of indirect lighting creates relaxation at night. The dishes are a menu that values the presence of the ingredients, and we prepare a course that is made up of the confidence of the owner chef Masahiko Ohara. The dish that the chef makes with gratitude to the producers is a dish that is passionate about extracting the umami ingredients of the ingredients, and you can feel the nostalgia of French cuisine. In 2008, it became a one-star restaurant of Tokyo Michelin.