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Japan's first Chinese Yunnan mushroom fire pot store. Yunnan region has an altitude difference of more than 6000m from lowlands to highlands, and as many as 25 ethnic minorities have inherited their own culture. The cuisine that this diverse climate and culture has fostered is provided by a leading cooker who values the culture of food and considers the nourishment of ingredients. The ingredients use only safe and healthy ingredients such as natural mushrooms from Yunnan Province, where many rare mushrooms are collected, Chinese and domestic organic vegetables, naturally grown Iwate's short-horned beef, Sendai's black pig, and local chicken. Besides hot pot dishes centered on the Yunnan mushroom hot pot, a number of Yunnan's signature dishes and medicine dishes are also prepared.

Since its opening in 1948, the store has served authentic Chinese as a restaurant where Chinese buns with plenty of meat can be eaten. Roots is a local restaurant for international students from China, and Lu Xun and Chiang Kai-shek have also visited. "Nabe soba," a dish of over 10 ingredients and hard Chinese noodles stewed in homemade soy sauce, is a gentle taste that is relieved at the moment it carries the bringe into your mouth.

Loose time flows through the store, which is located inside the historic Ginza Kaosha Building and has a chic interior in the Chinese traditional "Sihein style". The owner-chef is the eldest son, Akira Tanzawa, who inherited the will of the late Tanhiko Akira, who has also been familiar in Akasaka. Proposing new Chinese cuisine to Japan by working hard to pursue cooking methods and ingredients. It arranges and offers seasonal recommended dishes made from seasonal ingredients, including fine dry items such as dried abalone and shark fins, as well as seasonal vegetables and seafood that are available on the day.

The castle of the vampires reigned in Ginza. A restaurant with a dubious and beautiful concept of being ruled by the Vampire Count. As we proceed to be greeted by the front space, where the "cross of the amulet" is embedded, there is a corridor, surrounded by red velvet curtains and on the floor where red blood cells rise. A chandelier of bats hangs at the point of passing through, and the Earl's sleeping coffin sits in the center.

Shop where you can taste Turkish food casually in Ginza. "SARAY" means "palace" in Turkish, taken from Topkapi Palace in Istanbul. I named it with the feeling that I would like to be thought of as "Sarai, speaking of Turkish cuisine." turkey's local cuisine includes not only the classic kebabs, but also stewed dishes with plenty of vegetables, as well as dishes using yogurt and cheese, which offer the kind of dishes that can only be tasted on a regular basis. The shop, illuminated by indirect lighting, has an oriental exoticism, and a belly dance show is held every Wednesday to Saturday.

The hideaway Spanish Bar of Ginza. The inside of the shop where candles are glowed is a space where adults can enjoy relaxing. A variety of seats are available, such as a spacious sofa box seat, a bar counter and a private room where you can easily enjoy even one person. Among the delicious Spanish dishes, such as paella, tapas, and ahijo, the luxury paella, which contains umami from fish and shellfish, is the best favorite. I want to taste authentic Spanish dishes, such as prosciutto from Spain, hamon serrano and grilled iberico pork with wine from around the world.

Restaurant "Sottol' Arco (under the arch)" in Calovinho, in Puglia, Italy. Ristorante was opened after returning home by Chef Hiromichi Ito, who had been exposed to delicious food and wine in that shop. "Italian using Japanese ingredients for essence" is an up-and-coming Italian that invites in small quantities and many dishes, using the fresh fish chosen by the chef at the market every morning and the seasonal ingredients of the day. The course is up to you, and the composition of 10 items, which is rare in Italian. They are prepared to match the Japanese tongue using Japanese ingredients, such as carpaccio using Tosa vinegar. Soup-tailored fish dishes are a delicious gem that permeates the body.

An Italian restaurant with a relaxed and calm adult atmosphere based on wood grain. The name of the store was the nickname given to Mr. Pinchioli when the owner, Keisuke Kuroda, trained at the Ristorante "Enoteca Pinchioli" in Florence. He worked as a chef sommelier in the former "Enoteka Pinkioli Tokyo". Koichi Maruyama, who was also the second chef, is the current chef. The dishes whose contents change depending on the purchasing situation are Italian-made dishes that make the most of the ingredients. There are about 500 kinds of wines from 10 countries or more, and you can enjoy the meal gracefully while feeling the seasonal power of the ingredients.

Dinner is a prefixcourse. Appetizers, pasta, and main dishes are prepared with nearly 30 different dishes, so you will be worried about choosing a menu, but this is fun again. The most popular immobile in pasta is the spaghetti with fresh sea urgo. Ochiai-ryu stands out the taste of sea urchin with the saltiness of anchovies added to the hidden taste. Enjoy the taste of chef Ochiai, known as the pioneer of Italian cuisine in Japan.

Al Ketciano, an Italian restaurant in Tsuruoka, Yamagata, known as the pioneer of slow food in Japan. A shop handled by its owner chef Masayuki Okuda. From the selected ingredients sent directly from the food capital, Shonai, etc., the menu of the day is determined in the style of the main store. The motto of cooking is fresh and simple speedy. We offer dishes that make use of the taste of the ingredients using a cooking method that matches each ingredient.