Japan Fine Dining

Of the 8 cuts offered as N34, Spencer Roll has relatively thicker marbling. To take advantage of the rich umami and flavor of this marbling, the chef uses a slicer 六本木一丁目　ビストロ to cut the beef into thin slices some 3mm in thickness. The chef briefly dips the sliced beef into water heat to approximately 70degrees to cook the beef.
When wool became an important material for military uniforms during World War I, imports of wool were brought to a halt. At the time, research began on various ways to use not only wool but also meat from sheep. After much trial and error, the modern version of Jingisukan was born. One theory is that the dish originated from a Chinese dish called kaoyangrou , and was created for Japanese who were not used to eating sheep meat. Of course it’s also halal,so every muslim come and enjoy Shabu Shabu without any worries.

At first, he had no intention of returning to Hokkaido or succeeding his father in the business. However, while working at a restaurant in Saitama, he realized that Hokkaido is a treasure house of food ingredients and that his father is a great chef. The father, who wants to popularize cooking that uses every part of a sheep, insists on using sheep raised in Hokkaido. Impressed by his father, Chef Kawauchi Katsuki returned to his hometown of Takikawa. Many customers come to the restaurant all the way from Tokyo to eat milk-fed lamb, which is only available in the spring. His Web site says there are now 40 restaurants specializing in lamb and mutton meals in Tokyo, up from four in 2000.
If you've just landed in Tokyo, Sekai Cafe is a great place to find your bearings and fill up before heading out on  your city adventure. A special mention goes to their halal-certified Nikkoken gyoza, which are made with chicken and tofu – we ordered seconds. Whether Muslim or not, Honolu Ebisu is worth a try for a new take on ramen. This traditional Japanese  soba noodle restaurant branched off from the famed Kanda Yabusoba.

You’ll eat dinner at Ninja Akasaka, a theme restaurant local to your hotel. Styled like a medieval ninja lair, this is a dining experience like no other, complete with servers performing ninja tricks and an acrobatic show while you eat. There’s time for a tasting tour at the Nikka Whisky Distillery in nearby Yoichi. Nikka is a renowned Japanese distillery, whose founder studied the art of whisky-making in Scotland just over a century ago. Suitably refreshed, you’ll make your way to New Chitose Airport, say good- bye to your guide and catch an early-evening flight to Itami Airport in Osaka on the main island of Honshu.
Enjoy the casual Italian atmosphere at Purana BARCA. The interior has been designed in the style of a New York trattoria, and they use seasonal ingredients and serve pizza baked in a stone oven. This concept café is founded on the surprising combination of food and DIY, with the interior also being used as a showroom for their products. Their menu includes tasty and healthy meals using goat’s milk as a base and made fresh in the kitchen every morning. It was another busy day at popular udon restaurant chain Marugame Seimen’s Kanpachi Heiwadai branch, located along a main boulevard in Tokyo’s Nerima Ward. The place was filled as usual with families and groups of students. “We are confident this new deal to export beef and lamb to Japan—alongside our existing pork trade—will create some exciting opportunities for our beef and sheep producers”.
The plaza contains areas such as a lawn, a small outdoor stage and a playground. As a local hub, it will hold various events where people from different generations can mingle. Confectioner serving traditional Japanese sweets like soft rice balls in red bean syrup and delicately shaped cakes that vary with the seasons.

The Roppongi-located restaurant Shojin Sougo is another wonderful choice for those wanting to sample shojin ryori. It's a little more low key than the other two kaiseki options on this list but just as impressive whether you're feeling like a lunch set or multi-course dinner. One of the main challenges of finding truly vegetarian okonomiyaki is that many places use katsuodashi, a type of fish infused dashi in their batter. This is not the case at Tsuchiya; a delicious make it yourself okonomiyaki restaurant in Shinjuku, just be sure to ask for the strictly vegetarian batter.
The menu features a wide variety of alcohol as well as dishes made with ingredients from Hokkaido. By employing a mix of marketing strategies, we aim to boost the local economy from inside and out. From September 1 until October 31, the District Brasserie, Bar, and Lounge at the Kimpton Shinjuku Tokyo will be offering a spooky Halloween-themed afternoon tea set. The tasty treats won’t be the only scary thing on the plate–the event will incorporate AR technology! By holding up your phone, you’ll be able to see monsters moving around on your plate.

After a few cycles of grilling and coating, Goto removes the block from the grill and allows it to rest for several minutes. Allowing the beef to cool to the ideal temperature prevents juices from flowing the meat is cut. Our specialty is “Seto-oroshi”, cold soba with cold broth to pour on (\680). The smooth, elastic noodle matches the slightly sweet broth. Also we have various café items such as coffee, desserts, and original drinks.。 Fried rice topped with various ingredients such as stewed pork cubes and pickled vegetables.