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The Tabelog Award 2026 Bronze winner
Selected for Tabelog Hot Pot "Tabelog 100" 2024
A food lover's selection of "Ganso Tokusen Gyutan Shabu-shabu," "Tajima Ota Beef," and "Premium Chateaubriand" for shabu-shabu and sukiyaki!✨ We also offer a special course, so feel free to contact us!✨
Just a 3-minute walk from Namba Station, enjoy visually appealing and delicious vegetable-wrapped skewers along with Ao's original cocktails!
Enjoy Edomae sushi crafted by Kamezaki Taita, a direct disciple of the renowned Tsukiji Aozora Sandai, along with unique ingredients from Okinawa, in a serene counter setting or one of our four private rooms.
Only à la carte. Enjoy high-end dishes like Edomae sushi, charcoal-grilled chicken, and chicken sashimi at izakaya prices.
Selected for Tabelog Sushi WEST "Tabelog 100" 2025
Crafted by skilled artisans trained in renowned establishments, enjoy authentic Edomae sushi without compromise in a charming setting that evokes the essence of Kyoto.
Authentic Edomae Sushi Experience at Yae in Naha, Kume - Let Us Surprise You!
Directly operated by a sea urchin processing company! Limited supply of Ezo Bafun Uni from Rishiri and Rebun Islands available on July 12th, 13th, and 14th!
5-minute walk from Shimizu Gojo Station ◆ Enjoy eel and fresh seafood in a space rich in tradition. Be captivated by stunning samurai performances inspired by the beauty of swords.
Using rare Hokkaido lamb. Be sure to try it at least once!
A long-established steakhouse in Kanazawa where the master grills right in front of you.
Selected for Tabelog yakitori WEST "Tabelog 100" 2025
New Store Open‼︎ If you're looking for delicious yakitori, this is the place to be! We specialize in Nagano's local chicken, which is rare in Kansai. With only 9 counter seats, we carefully grill each skewer while keeping an eye on our customers' pace!
The Tabelog Award 2026 Bronze winner
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
A chef who knows fish inside and out presents a unique omakase course of delicious sushi that breaks the mold.