[Miyagi] Authentic Sendai beef tongue, a tradition passed down for over 50 years.

B1F | Aji no Gyutan Kisuke | Gyutan specialty store

A famous restaurant serving Sendai's specialty, "grilled beef tongue" [Aji no Ushitan KisukeThe authentic taste, which has been passed down for over 50 years since the company's founding, is carefully seasoned piece by piece by craftsmen at the Sendai factory using the same traditional methods. The signature dish, the "Grilled Beef Tongue Set Meal," is appealing for its thick yet tender texture. By slowly chewing it with your back teeth, the mature umami unique to beef tongue spreads throughout your mouth. The exquisite saltiness and aroma are exceptional. The set meal comes with barley rice, pickles, oxtail soup, and miso chili peppers, allowing you to fully enjoy the food culture unique to Sendai. Why not enjoy the authentic taste of Sendai while in Nagoya?

"Grilled Beef Tongue Set Meal (4 slices, 8 pieces)" (2,985 yen).

First, enjoy the natural flavor of the meat as is, then add a touch of spiciness with shichimi spice. Finally, the connoisseur's way to enjoy it is to wrap the spicy nanban miso in the beef tongue! Paired with 100% Miyagi Prefecture-grown "Hitomebore" rice, it's so delicious you won't be able to stop eating.

[Mie] A trip to the longed-for Ise-Shima! The ultimate reward for yourself.

3F | Mie people | Mie local cuisine

If you want to enjoy the bounty of the sea in Mie Prefecture, then [Mie people】 The signature dish, "Whole Steamed Ise Lobster," is, as the name suggests, a spectacular dish of whole Ise lobster steamed in an earthenware pot. The plump, bursting flesh and the rich flavor of the lobster miso are truly a local delicacy. It is a luxurious dish that allows you to simply enjoy the quality of the ingredients. In addition, there is a wide variety of Mie delicacies on offer, including a sashimi platter directly from Ise-Shima and Kumano-nada, Matsusaka beef roast beef, and charcoal-grilled Kumano chicken.

"Steamed whole spiny lobster" (from 5,478 yen).

Upon entering the restaurant, you're greeted by live spiny lobsters in a tank. You can enjoy a luxurious experience choosing your preferred cooking method, from their signature sashimi and steamed lobster to tempura and deep-fried lobster.

[Osaka] Osaka's beloved specialty udon, with a rich, flavorful broth that warms you from the inside out.

3F | Naniwa Robata Hakkoku | Robata

"Kasu Udon" is a beloved soul food of Osaka.Naniwa donkey octagon】's "Kasu Udon" is made by deep-frying beef offal (abura kasu) until crispy and then rehydrating it in udon broth, allowing the refined umami and richness of the fat to spread throughout, resulting in a deep and satisfying flavor. The rich Kansai-style broth, carefully prepared with two types of bonito and high-quality kelp, is infused with the umami of abura kasu, creating a deep and flavorful soup that permeates the body with its aroma and richness, making it a comforting bowl. It's perfect as a finishing dish after drinking, and is a signature dish that gives off a friendly Kansai vibe. Other Osaka izakaya menu items such as "Surume no Tempura" (580 yen) and "Tonpeiyaki" (680 yen) are also available.

"Kasu Udon" (1 bowl 980 yen, half portion 680 yen).

Crispy fried beef offal (abura kasu) absorbs the broth, resulting in a juicy texture! Enjoy the rich flavor that bursts forth with every bite, and the exquisite harmony of the soup, carefully prepared from two types of bonito and high-quality kelp.

[Hyogo] The sweet and spicy Yangnyeomjang sauce of the local area is amazing! A taste of Kobe that will captivate you from the first bite.

3F | Kobe Rokkomichi Gyunta | Okonomiyaki, Teppanyaki, Yakisoba

Kobe is a modern and stylish port city. In its old town, there is a little-known restaurant that has been loved for generations, and it is said that the roots of this okonomiyaki are...Kobe Rokkodo GyuntaIt is located in [location]. The specialty "Gyunta-yaki" is a unique style of grilling, using a special batter to which rare cuts of domestic beef jaw tendon, flavorful squid, fragrant fried batter scraps, and vegetables are placed and grilled slowly. The contrast between the crispy outside and fluffy inside is also appealing. The key to the flavor is "Brother Sauce," a local sauce from Hyogo Prefecture. This sweet sauce, popular locally, enhances the flavor of the ingredients. It pairs perfectly with ice-cold beer or highball, which will blow away the humid heat of early summer.

"Gyunta-yaki" (1,480 yen, half portion 740 yen).

Adding the restaurant's original "Yangnyeomjang," which features a salty flavor and deep spiciness, is a great way to change up the taste. The exquisite combination of the sweet sauce, a specialty of Hyogo Prefecture, and the spicy flavor is simply irresistible.

[Fukuoka, Miyazaki, Oita] Travel across Kyushu in one restaurant! From refreshing summer regional dishes to stamina-boosting hot pots.

3F | Kyushu Cuisine Mansaku | Kyushu Cuisine

A truly satisfying journey across Kyushu, exploring its gourmet delights, is now possible.Kyushu Cuisine Mansaku】. Miyazaki's specialty "Hiyajiru," a refreshing dish made with shredded grilled fish and the savory flavor of miso, combined with plenty of condiments such as cucumber and myoga ginger, is a popular early summer menu item. Furthermore, don't miss "Hyuga-don," a fisherman's dish from Hotojima Island in Oita Prefecture, which is rare in Nagoya. This bowl, made with fresh red fish mixed with a special sauce, allows you to fully enjoy the umami and freshness of the fish. After cooling off with cold regional dishes, replenish your stamina with the signature dish, "Hakata specialty Motsunabe (soy sauce)." The soup, infused with the flavors of plump offal and vegetables, gently warms a body chilled by air conditioning. This is a restaurant where you can enjoy the flavors of various parts of Kyushu all at once, truly a "Kyushu gourmet journey."

The crisp texture of cucumber and Japanese ginger adds a delightful accent. This Miyazaki specialty, "Hiyajiru" (cold soup) (600 yen), is a refreshing dish that can be enjoyed even on a hot day.

Fresh raw yellowfin tuna takes center stage. The delicious flavor of the tuna, combined with the special sauce, is irresistible in this fisherman's dish from Hotojima Island in Oita Prefecture, "Oita Hyuga Don" (1,200 yen).

The secret to its deliciousness lies in the powerful garlic kick and the spicy kick of chili pepper. The exquisite punch that perfectly complements the sweetness of the plump offal makes this "Hakata specialty motsunabe [soy sauce]" (2,000 yen per serving) an addictive dish once you try it. *Minimum order of 2 servings. The photo shows an image of a 2-serving portion.