Western dinner courses are back! Limited to 15 meals a day [Western dinner course] Enjoy ♪ the chef's special dishes using plenty of seasonal ingredients 〈Menu〉 ・Caesar salad with romaine lettuce and Spain ham ・Natural Anago (sea eel) pancetta roll with warm potato salad ・ Seafood with the scent of the seashore Spaghetti pescatore ・ Poiret of Hokkaido beef fillet covered with green onions Tasmanian mustard accent ・Today's Fun Dessert Wagon 　　Lemon Lime Sorbet 　　Rare cheesecake with blue honeysuckle sauce 　　Mango Pudding 　　Shortcake with chocolate and mint 　　Seasonal fruit tarts The menu will be available until the end of August! Please enjoy it 🤤 Reservations and details 📞011-222-1522 Or on the hotel's ✨ website

From July, the menu Gari of Japanese dinner Course will be renewed! It is ? a Mr./Ms. full of summer-like menu using seasonal ingredients 【Menu】 ・ Seasonal sauce ・Bandit Somen ・ Grilled salmon with salt ・ Cooking lees and vegetables ・Anago (sea eel) bowl (incense, miso soup) ・Today's Fun Dessert Wagon 　Lime sorbet 　Rare cheesecake with blue honeysuckle sauce 　Mango Pudding 　Shortcake with chocolate and mint 　Seasonal fruit tarts Reservations and details Phone: 011-222-1522 Or on the hotel's ✨ website We look ☺ forward to seeing you

All-you-can-drink for 120 minutes! [Summer Party Plan] It is ♪ a menu rich in taste that stands out for the harmony of Western and Chinese Use for various scenes. Please enjoy ? the chef's special cuisine to your heart's content 【Menu contents】 ・ Tokachi Ayami beef tagliata and seasonal sunrise salad 　Tasmanian mustard-infused vinaigrette and aiyori ・Homemade Pickled in salt bacon rolls with natural Anago (sea eel) with warm potato salad ・Shrimp fritters and tomato chili sauce with sansho flavor ・Stir-fried chicken and cabbage with yuzu pepper ・ Hokkaido loin grilled Kiss with spicy Aged chorizo ・Fried noodles with salt bean paste and grilled Soba noodles ・Mango kudzu jelly and milk sorbet We look ? forward to seeing you

Creative Local cuisine "Chiba-san" What is Mr. Chiba...? This dish was devised based on the "sanga-yaki" in which fishermen in Samukawa, Chiba City, who supported Edo-mae, roasted fish caught on a boat with condiments and miso paste. Tataki, which is made by cutting ingredients such as fish and meat into small pieces, adding miso, green onions, large leaves, and ginger and pounding them with a knife, and "Namero," which is further finely pounded and eaten raw, is a creative local cuisine created by adding additional ingredients and cooking methods. When you come to Chiba City, please enjoy the "Chiba-san" created by famous restaurants in Chiba City with their unique personalities and ideas! < is a local fisherman who grills Tradition> At the end of the Edo period, fishermen's boats in Samukawa used to cook the fish they caught on board for a meal. Soy sauce spills out, so the seasoning was exclusively miso. It is said that the origin of "sangayaki" is a dish (tataki) made by pounding the caught fish with condiments and miso, dipping it in the back of the shamoji and roasting it over a fire. These dishes, which were invented by the fishermen of Samukawa who wanted to deliver the fish they caught to Edo while they were still fresh, out of the need for on-board cooking, are a valuable culture that tells us that Chiba supported "Edo-mae". (Written by Samukawa Shrine Ujiko Youth Association)

Seasonal Chef "Recommended" Dina Mountain Trail 5. Introducing ?️ the June menu 【Menu】 ・ Seasonal sauce ・ Making salmon and shark sardines ・ Sea bream Roasted wood buds Ashirai ・ Crab and spinach shinda maki and vegetable cooking ・ Jako sansho boiled rice (incense thing, miso soup) ・Today's Fun Dessert Wagon 　Tea gateau phrase 　Matcha pudding 　Fruit tart 　Strawberry Ice Cream 　Matcha gateau chocolate 　* We will offer 4~5 desserts from this menu on a daily basis. Limited to 15 meals a day! Enjoy ♪ the chef's proud Japanese cuisine to your heart's content Reservations and details ?011-222-1522 Or On the ? ♂️ hotel website We look forward to seeing you there!

Daikokuya's ? new products one ? after another Hello, this is ? Saruhashi Daikokuya New products from Daikokuya Restaurant are ✨✨ appearing one after another Today, we would like to introduce ? these new products (1) Bamboo shoot tempura ? Bamboo shoots, which are the taste of Spring in Satoyama, are made into ? tempura The collaboration between the crispiness of the batter and the crispiness of the bamboo shoots is irresistible ? Also enjoy the slightly sweet sweetness of bamboo shoots ❗️ (2) Grilled mackerel bowl I made ? a bowl of mackerel with kabayaki sauce At first, leave it as it is, and after eating a little, add wasabi little by little and enjoy ✨ the ❗️ refreshing taste change (3) Summer best bukkake ❗️ sleet Oyster fried soba ? The special soba noodles are topped with grated radish and kakeage. Sprinkle dashi on top of it and enjoy ❗️ It is ✨ a gem recommended in the hot summer Sarubashi in early summer is a dazzling season ? of fresh greenery By all means, on the way to drive, etc. Please ? come and play in the healing space

Introducing the seasonal Chef "recommended" dinner course [March and April] menu! 3. April The menu uses plenty of seasonal ingredients, such as "Japanese Spanish mackerel and lees miso" and "made with Herring and peony shrimp", making you feel spring. Fun ♪ the chef's special Japanese kaiseki at New Otani Inn Sapporo to your heart's content ? Menu contents ? ・ Herring sardines and peony shrimp 　 ・Grilled Japanese Spanish mackerel and kasu miso paste 　 ・ Chikato and vegetable tempura 　 ・Rice cooked with wild vegetables (incense miso soup) 　 ・Today's Fun Dessert Wagon 　　Strawberry, matcha Swiss roll cake 　　Matcha Tiramisu 　　Red bean and strawberry shortcake 　　Strawberry Pound Cake 　　Yuzu gelato * 4.5 types of desserts will be provided daily by wagon service. It is limited to 15 meals a day! Reservations and details ?011-222-1522 (direct line to restaurant reservations) Or On the ✨ hotel website

New Otani Inn Sapporo Executive Chef Yoshihito Takebayashi [Spring Special Tasting Party] You can enjoy a luxurious Western-style course using seasonal ingredients in a chic brick atmosphere! We will ?️ deliver a total of 7 dishes that will color spring, including "Risotto with wild vegetables and issued cabbage" ?Menu ・Hospitality at the beginning ・White trevally carpaccio and spring vegetable salad ・Natural conger eel, red wine-flavored teriyaki, dehydrated yogurt and cucumber ・ Naju style with shellfish drifting with the scent of the sea ・ Apicius-style roast of Shibetsu Suffolk breed "Hoget" 　　Hitobiro's Accent ・Risotto with wild vegetables and fermented cabbage ・Crème d'Ange and goat's milk gelato ・Small confectionery ・Coffee ・Bread, Hokkaido fermented butter ? Date and time Friday, March 15, 2024 18:30~(Reception 18:00~) ?Place B1 Party & Dining Four Seasons ?Fee Course meal: ¥13,000 With free drink: ¥15,000 ?Reservation ?011-222-1522 (direct line to restaurant reservations) Or On the ? hotel website

Hello! This is the Kawazu Tourism Association. Finally, we will introduce the recommended restaurants when you visit Kawazu Town for the "34th Kawazu Cherry Blossom Festival" that starts this week on February 1st! This time, I would like to introduce "Japanese cuisine Nanataki"! Enjoy the scenery of the Izu Seven Islands and enjoy the taste of the season! ◆ Detailed information ◆ 【Spot name】Japanese Restaurant Nanataki 【Address】35-1 Mitaka, Kawazu-cho, Kamo-gun, Shizuoka [Phone number] 0558-32-0109 【Business hours】17:00~21:00 【Regular holiday】Open all year round 【Parking lot】Yes 【Other】It is located in Izu Imaihama Tokyu Hotel.

Seasonal Chef "Recommended" Dinner Course 1. The menu for February is [Japanese kaiseki] Please enjoy ✨ the chef's special dinner course using plenty of seasonal ingredients For desserts, 4~5 items are provided ♪ by wagon service on a daily basis. 〈Menu〉 ・ Seasonal sauce 　 ・Soi, scallops, sweet shrimp sashimi 　 ・Grilled bonito sansho 　 ・ Cooking crab majo and vegetables 　 ・ Rice cooked with bamboo (incense miso soup) 　 ・Today's Fun Dessert Wagon 　　Rice flour Swiss roll cake 　　Cherry Panna Cotta 　　Matcha and yuzu gateau chocolate 　　Chocolate and strawberry shortcake 　　Black honey ice cream Limited to 15 meals a day! The price is ¥4,800 per person. Please come and visit us!

Today, we would like ? ♂️ to introduce you to the "Seasonal Chef Recommended Course" The menu of this course changes every two months. 11. December is perfect for winter, and we have warm Japanese dishes! ?️menu?️ ・ First come, first served　 ・ Button shrimp and bonito ・Fried fugu ・Cod dust pot ・Scallop cooked rice (incense miso soup) ・Today's Fun Dessert Wagon 　　Strawberry shortcake 　　Strawberry Ice Cream 　　Raw Roll Cake 　　chocolate mousse 　　Streuselkuchen Limited to 15 meals a day, available until 12/21! Reservations & Details Hotel HP or Tel: 011-222-1522 ✨

✨? Kaisendon introduction ?✨ Today, "Mezamashi TV" introduced the seafood bowl of Nijo Market, and there are plenty of seafood dishes in Tomakomai City! !! ?‍♀️ There is also a seafood bowl made with "hokki shells" related to Tomakomai City, and the crunchy texture is ? addictive. In addition to the photos, there are ? many places where you can eat seafood dishes. Why don't you try the fresh and umami-filled seafood bowl in Tomakomai? (1) [Marutoma Restaurant] ・Residence: 〒053-0012 Hokkaido Tomakomai City Shiomi-cho 1-1-13 Tomakomai City Public Local Wholesale Market ・TEL:0144-36-2023 ・Business Hours: 5:00~13:30 (Closed on Sundays) (2) 【Platto Cafeteria】 ・Address: 〒053-0004 Hokkaido Tomakomai City Minatomachi 2-2-5 Platto Minato Market ・TEL:0144-35-6662 ・Operating Hours: April ~ December: 7:00~16:00 January ~ March: 9:00~16:00 Wednesday: 11:00~14:00 (Closed: None) (3) [For the time being] ・Address: 〒053-0004 Hokkaido Tomakomai City Minatomachi 2-2-5 Platto Minato Market ・TEL:050-8883-6644 ・Business Hours: 7:00 a.m. to 4:00 p.m. (None) * Business hours and regular holidays are subject to change, so please check with the store before visiting. ※ In Tomakomai City, due to the agreement of the Tomakomai Fisheries Cooperative Association, fishing is prohibited from May ~ June.

In Tateyama, Chiba. I was surprised ? to see people lining up for 1 hour I don't like sea urchins, but this sea urchin was ? very delicious. "Fisherman's Cuisine Tateyama" TEL 0470-22-7137

Dinner at Abashirikoso welcomes you with a menu prepared with seasonal ingredients. Currently, we have prepared four carefully selected dinner menus, "Lakeside Set", "Shiosaizen", "Fishing Fire Set", and "Abashiri Nagomizen", so you can enjoy the seasonal taste of Okhotsk. ・ Abashirikoso's meal "lakeside set" menu (menu) Aperitif: Yuzu sake Pre-serving: Salmon parent-child salad Appetizers: Tsutsumatsu-mae, Yamame fish honeydew, scallop nanban pickle, silver cod Saikyo, striped shrimp Hot pot: Wagyu shabu Lid: Kombu noodles Steamed food: Untan tea bowl fumigation Sashimi: Tuna, scallop, Kanpachi, peony shrimp Crab plate: horsehair crab half body Simmered food: Menme stewed Western dish: Sautéed seafood butter Rice: Scallop Soup: Shijimi's miso soup Incense: small eggplant, radish Confectionery: jelly and seasonal fruits ・ Abashirikoso's meal "Shiosaizen" menu (menu) Aperitif: Yuzu sake Pre-serving: Salmon parent-child salad Appetizers: Tsutsumatsu-mae, Yamame fish honeydew, scallop nanban pickle, silver cod Saikyo, striped shrimp Hot pot: 鮟鱇hot pot, red bean liver Lid: Kombu noodles Sashimi: Tuna, scallop, Kanpachi, peony shrimp Crab dish: thorn crab Simmered food: Menme stewed Western dish: Wagyu beef cut steak Rice: Scallop Soup: Shijimi's miso soup Incense: small eggplant, radish Confectionery: jelly and seasonal fruits ・ Abashirikoso's meal "Fishing Fire Set" menu (menu) Aperitif: Yuzu sake Pre-attached: scallop pickled nanban, colorful vegetables Appetizers: Tsutsumatsu-mae, Yamame Fish Honeydew, Asari Seiryu, Gincod Saikyo Nabe: Okhotsk Nabe Oden style Sashimi: kanpachi, scallop, salmon, nanban shrimp Crab dish: thorn crab Simmered dishes: crab shinda maki, grilled eggplant, winter melon autumn leaves, shrimp Western plate: Cut steak Rice: Scallop Soup: Shijimi's miso soup Incense: small eggplant, radish Confectionery: jelly and seasonal fruits ・ Abashirikoso's meal "Abashiri Nagomizen" menu (menu) Pre-attached: Octopus and wasabi choy Appetizers: Tsutsumatsu-mae, Yamame fish honeydew, scallop nanbanzuke, silver cod Saikyo Nabe: Okhotsk Nabe Oden style Sashimi: salmon, scallops, nanban shrimp Crab dish: snow crab Simmered dishes: crab shinda maki, grilled eggplant, winter melon autumn leaves, shrimp Western dish: Pickled chicken nanban Rice: Scallop Soup: Shijimi's miso soup Incense: small eggplant, radish Confectionery: jelly and seasonal fruits * Please note that this menu varies depending on the season. Each seat in the restaurant is partitioned and it is a private space. For large guests, we also have a large hall of 300 square meters and banquet halls of 120 and 88 square meters. Breakfast is served at a breakfast venue with about 50 kinds of buffet. Please enjoy more than enough meals using seasonal ingredients from Hokkaido and Okhotsk at Abashirikoso! 【Abashirikoso Information】 [Address] 〒099-2421 Abashiri-shi Yobito 78 [Phone number] 0152-48-2311 [Access by train] About 10 minutes by bus from JR Abashiri Station. We will also pick you up and drop you off at JR Abashiri Station. *Advance reservation required [Access by plane] About 20 minutes by bus from Memanbetsu Airport. [Access by car] About 120 minutes from Asahikawa-Monbetsu Expressway and Marusefu IC

sushi Sushi Tosho@Shimbashi, Minato-ku, Tokyo Tomidokoro@Shimbashi, Minato-ku, Tokyo, Japan Tomosho 03-6876-0646 1F, 6-13-3 Shimbashi, Minato-ku, Tokyo Tomidokoro +81 3-6876-0646 1F, 6-13-3 Shimbashi, Minato-ku, Tokyo, Japan

Found a nice izakaya in Kanda today. The name is Kakuuchi Inagaki (角打 いながき). I think that's the reading for the kanji at least... The place had a really nice atmosphere and some really good food at very reasonable prices. I ordered the Saba no Shioyaki (さばの塩焼き, salt grilled mackerel) and it was really tasty and only cost 750 yen as well. Definitely a nice place to drop by for some after work drinks with a friend or coworker or just for lunch like I did. It seems like they serve nikomi and oden later at night as well, so if you like that I definitely recommend it.

Went to Ootoya for lunch today and got a nice Alaska pollack set meal with vegetables pickled in black vinegar (すけそう鱈と野菜の黒酢あん定食). Cost 920 yen and it tasted great. I really like Ootoya because it's a nice place if you're looking to eat some traditional Japanese food and I'm surprised it's actually not more popular. The food is always great and you even get to choose the types of rice you want and how much. It's pretty reasonable cost-wise considering what you get as well. The ordering system is really convenient as well. With the electronic ordering tablets it's easy to add something to your order and they have English as well so if you're not confident with your Japanese you don't need to worry about it

sushi Sushi Takaoka@Noborito, Chuo-ku, Chiba, Chiba Sushi Takaoka@Noborito, Chuo-ku, Chiba City, Chiba Prefecture, Japan Takaoka 043-306-6269 Aisin Building 1F, 1-7-6 Noborito, Chuo-ku, Chiba-shi, Chiba Sushi Takaoka +81 43-306-6269 Aisin Building 1F, 1-7-6 Noborito, Chuo-ku, Chiba City, Chiba Prefecture, Japan

sushi Sushi Sushi Sakae @ Chiba Prefecture Chiba City Chuo Ward Dojo Kita SushiEi@Dojo-Kita, Chuo-ku, Chiba City, Chiba Prefecture, Japan Sushi Sakae 043-224-1683 Chiba-ken, Chiba-shi, Chuo-ku, Dojokita 2-3-8 SushiEi +81 43-224-1683 2-3-8 Dojo-Kita, Chuo-ku, Chiba City, Chiba Prefecture, Japan

Osaka Minoh's restaurant "Minocharyo" is a private room where you can ❣️ immerse yourself in a very elegant mood Omakase Kaiseki meal Rikyu no zen (8000 yen tax and service charge not included), 2 cups of bamboo sake (1,800 yen), mineral water (200 yen) ⠀ The Japan sake in a handmade bamboo tube is cold and delicious. ⠀ ⠀ Aperitif plum wine⠀ Pre-serving (anko liver, truffle, raw sea urchin, white onion, honshimeji)⠀ It is served in a yuzu kettle. It has no odor and is like foie gras. Good seasoning up to white onions #Geki uma ❣️ ⠀ Bowl (matsutake mushrooms and clams)⠀ #Matsutake It was ? a luxurious spoof with half a body and a large clam. ⠀ Mukatsuke (Yokowa, Aji, Kue)⠀ ❣️ The chewy radish was sweet and delicious. ⠀ ⠀ Hachisun (wakasagi nanbanzuke, yamato mana, raw sea urchin, hishi nuts, pearl bamboo shoots, moroko boiled in honeydew, flower beans, kinukatsugi, conger eel and abalone liver, sweet potato boiled in lemon) ⠀ There were a lot of them, but all of them were irresistible to my stomach and I was able to eat them smoothly. Each one is really delicious ❣️⠀ ⠀ Grilled food (Fushimi chili, matsutake mushroom, sazae)⠀ Seven rings of binchotan charcoal appeared ❣️, and the owner can grill charcoal grill. The Fushimi chili pepper was a little sweet and spicy, and the red ones were rarely found in Osaka, and ❣️ the matsutake mushrooms were also half of it. I didn't really like the sazaki, but it was very soft and intense. The owner of the trowel is friendly and funny ? ⠀ ⠀ Fried food (Shikata bamboo, Kumoko (tara no shirako), ginnan, mukago, kabosu)⠀ Shirako's tempura is very creamy♪ and full of moisture and the bamboo is also very good! !️ ⠀ ⠀ Vinegar thing (snow gani)⠀ I had ❣️ my first crab of the year ⠀ ♪ ⠀ Rice, miso soup, flavor (chestnut rice)⠀ Plump cooked rice and slightly hard chestnuts are the best! I ❣️ ate all the rice in the clay pot ⠀ ⠀ Water (blueberries, persimmons, melons, golden kiwi) ⠀ Mino Tea Dormitory ⠀ 072-729-0051⠀ Osaka-fu Minoh-shi Ishimaru 2-8-3 ⠀

sushi Sushi Sushi Kokohaku @ Ebisu, Shibuya-ku, Tokyo Sushi Shinpaku@Ebisu, Shibuya-ku, Tokyo, Japan Sushi Shinpaku 4-22-4 Ebisu, Shibuya-ku, Tokyo Sushi Shinpaku 4-22-4 Ebisu, Shibuya-ku, Tokyo, Japan

Fuguchiri Fuguchiri Takase@Yoyogi, Shibuya-ku, Tokyo Takase＠Yoyogi, Shibuya-ku, Tokyo, Japan Takase 050-5869-3570 Ichikawa Building 1F, 1-27-5 Yoyogi, Shibuya-ku, Tokyo Takase +81 50-5869-3570 Ichikawa Bldg. 1F, 1-27-5 Yoyogi, Shibuya-ku, Tokyo, Japan

sashimi

sushi Sushi Sushi Shunsuke Asagaya@Asaya Minami, Suginami-ku, Tokyo Sushi Shunsuke Asagaya@Asagayaminami, Suginami-ku, Tokyo, Japan Sushi Shunsuke Asagaya 03-3391-3118 3-44-4 Asaya Minami, Suginami-ku, Tokyo B1F Sushi Shunsuke Asagaya +81 3-3391-3118 B1F, 3-44-4 Asagayaminami, Suginami-ku, Tokyo, Japan

sushi Sushi Ebisu Sushi Fujimasa@Ebisu Minami, Shibuya-ku, Tokyo Ebisu Sushi Fujimasa@Minamiebisu, Shibuya-ku, Tokyo, Japan Ebisu Sushi Fujimasa 03-6303-0298 Tokyo, Shibuya-ku, Ebisu Minami 1-18-12 Ryuo Building II 2F Ebisu Sushi Fujimasa +81 3-6303-0298 Ryuo2 Bldg. 2F, 1-18-12 Minamiebisu, Shibuya-ku, Tokyo, Japan

sushi Sushi Tosho@Shimbashi, Minato-ku, Tokyo Tomidokoro@Shimbashi, Minato-ku, Tokyo, Japan Tomosho 03-6876-0646 1F, 6-13-3 Shimbashi, Minato-ku, Tokyo Tomidokoro +81 3-6876-0646 1F, 6-13-3 Shimbashi, Minato-ku, Tokyo, Japan

I cooked and ate the warasa and red snapper I caught.

Traditional home cooking mackerel miso. It's often said to be difficult, but if you keep the pressure points down, you can surely make ? it more delicious than eating at the store.

Toyosu Market's famous restaurant, Sushi University ? Since there are many customers from overseas, the clerk can speak English as much as necessary. I hope that many foreigners will come for sightseeing.

At Daitokuya, a long-established sushi restaurant that has been in business for a long time in Minamiboso City, which was founded in 1869 (Meiji 2), I ordered the daily sushi platter "Omakase nigiri sushi" with crab soup, which is the most popular. The breakdown is Boshu isaki, tuna belly toro, live amberjack, jigatsuo, salad sushi with squid and flying fish roe, raw sea urchin, steamed shellfish with local sake, homemade thick grilled egg, daitokuke style boiled anago, pickled raw shrimp ponzu, Minamiboso production area aji, and natural yaki.