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Small restaurant on Gaien Nishi-dori near Nishi-Azabu intersection. When you go down a small spiral staircase and enter the white-lit shop, the relaxing space becomes as if you were visiting an acquaintance's house. The dishes produced by the owner chef Ryuichi Shihara, who has studied in French and Italian, are faithful to the basics, but are a gem that transcends the boundaries of genres that cannot be expressed in a word. The taste of spring in the spring and autumn in the autumn are packed into one dish, and while respecting the potential of the material, it is rich in ingenuity.

When you open the door of the retreat and go through the dark corridor, there is a stylish space that is not like a yakiniku restaurant. I'm surprised by the production using dry ice and gold dust, but the essence here is the high meat quality. You can enjoy meats such as the special sliced tongue, which is a series of vertical cuts, and the wasabi festival, which is a refreshing wasabi, using the Matsuzaka beef of the Imperial Household Agency in luxury.

A sushi restaurant that uses two different types of shari and pursues its taste with a selection of ingredients. The sommelier also has a resident selection of wines to match the food.

A popular high-end sushi restaurant that feels the belief of a general from the famous "sushi-taku" shop in Yotsuya in cooking. It is located in a secluded hideaway place at the intersection of Nishi-Azabu, and carefully made Edomae sushi is exquisite.

"I want to convey the heart of hospitality," a sushi kaiseki and Japanese restaurant located on the back street of Nishi-Azabu. The inside of the store is a calm structure where Japanese culture is felt based on Zhu. As for the dishes, sushi, sushi peasants and Japanese dishes are carefully finished by artisans. The ingredients are carefully selected from natural materials from all over Japan, focusing on the taste of the season. In particular, the organic rice Koshihikari produced at its own rural garden in Shiga Prefecture is safe and safe delicious rice. The cooking has a good scent as a shine. Many of the instruments that convey the owner's commitment are collaborations with the ceramic artist, Mr. Steel Uchida.

The store name means "treat" in French. As the name suggests, "I want to transcend the genre," the dishes served here are not confined to the concept of Japanese food. At times, he boldly incorporates ingredients such as foie gras and shark fins, and uses all cooking methods to bring out a new aspect of Japanese cuisine.

Hidden Japanese dining in one room of the apartment. The specialty is the rice sommelier's choice, which compares the eating of clay pot rice. It handles about 100 kinds of rice a year and offers recommended varieties for that time of year. In addition, seafood is shipped directly from Kyushu every day, and you can order a combination according to your wishes. There are a lot of liquor that goes well with fish, and there are issues that are not on the menu, so it is good to check with the staff. The private room party room, which is limited to one room, is luxurious with karaoke. Enjoy a luxurious time with a sense of drinking at home.

Through the crevices of the building through the garden. There is a nostalgic atmosphere there when you open the door. It is a place to enjoy important people and people who have been taken care of, and it is also a place where you can relax slowly while enjoying the conversation. You can enjoy "Edo cuisine", which uses seafood caught in front of Edo and the bounty of the mountains as ingredients, with a ingenuity that is not available at home. Japan's first "halal food certification" from UAE government-certified Emirates Halal Center.

The long-established restaurant in Fusunogo, Usuki City, Oita Prefecture is the main store. You can taste Fugu dishes that are carefully selected for the connoisseur of Tafugu and how to make use of the ingredients that the ancestors have nurtured. The Tokyo Nishi-Azabu store is a popular store that has won three stars in the world's gourmet guide for nine consecutive years in the past. After the spring, there are also the Okoze peasants and the Oita castle karei peasants, and the ratings are high.

"Aoyama Kawakami-an" with its head office in Karuizawa. Kawakami-an's soba noodles are made from coarse-ground Nihachi soba made by self-milling a selection of buckwheat flour with a custom-made millstone. There are many single dishes and drinks so that you can enjoy sake and appetizers and enjoy the stylish Edo buckwheat culture with buckwheat noodles. Comfortable music flows in the interior with art and interior, and you can relax. It is open from the opening at 11:30 to the next day at 4:30 (3:30 LO), and you can enjoy cooking and drinking slowly even at midnight.