Washoku (Japanese cuisine) (Sake & Counter Seats) in Japan

Please enjoy dishes full of local love that use plenty of seasonal ingredients from Toyama, which is blessed with the bounty of the mountains and sea.

"Mokkosu" is particular about the taste of the ingredients.Freshly fried Tempura made with 100% Taihaku sesame oil Tempura oil.

Flowers, leaves, and seeds are all eaten, connecting them to life. Enjoy the feast of nature's blessings, known as "kusakui."

The alternating appetizers and nigiri Sushi are served in a neo-standard Edomae style, with Mr. Saito's sensibility intertwined in the speed and speed of the dishes.

The second branch of one of Hamamatsu's leading Japanese-style meal restaurants is bringing a breath of fresh air to the "eel town" with its refined flavors.

The one and only taste that instantly captivates anyone who eats it. Customers flock from all over Japan to try the exquisite Pork Cutlet.

The craftsmanship of the master is consistently outstanding. Inland in Fukushima, you can enjoy the time-consuming Edomae hospitality and Tohoku sake.

Founded 50 years ago. We will continue to pass on our cultivated skills and sincerity.

The soul of tea ceremony and the sophistication of Gion, a once-in-a-lifetime experience that is in tune with the seasons. A superb dining experience that will leave you impressed by the delicate craftsmanship.

We offer an selection course that lets you feel the changing seasons, combining spring water from Saijo, a sake producing area, with seasonal ingredients.

[Japanese Cuisine founded in 1870] Enjoy the taste of a Kyoto restaurant in a Kyoto townhouse built by a master craftsman, with a counter surrounding the chef

A once-in-a-lifetime encounter, woven together with powerful dishes that capture the essence of the ingredients and delicious sake. A Japanese Cuisine that continues to strive for greater heights

A ``hidden gem'' where gourmets gather on the outskirts of Hida Takayama City. Reservations required for lunch and dinner!

Issho Kenmei

A harmony created by ingredients and clothing. The world of “Tempura that tastes like batter” created by a young Tempura chef

We have openings on the 8th and 9th. If you would like to catch wild sweetfish, please make your reservation early.